1. Tejano Salsa
Mexican Salsa. Tejano salsa is made in Houston, Texas the pride of Henry Riojas! Case includes twelve 16oz glass jars and our signature "jalaneno jalapeno" salsa bowl. No preservatives, no sugar, no vinegar, it is no wonder salsa has replaced Ketchup as the leading condiment for many years.
2. Mexican Salsa Verde
Tejano Salsa Verde. Tejano salsa verde is the only green salsa made with avocados, tomatillos and serrano peppers on the market. Tag along no preservatives and no vinegar, you now have the makings of one of the healthiest, natural Mexican food products on the market! We've also added for free our signature jalaneño jalapeño salsa dish. You are set! Case includes twelve 16oz glass salsa jars.
3. Habanero Salsa
Made for those ChiliHeads out there - you know who you are! Excellent flavor without sugar, preservatives or vinegar. Henry Riojas brought his new product out in 2006 - excellent response from those who search for heat, food heat that is! Mexican products are versatile: warm the Habanero preserve, add beef and cheese for a wonderful topping sauce to any pasta. Case includes twelve 16oz glass jars.
4. Tejano Rice Mex
Authentic Tex-Mex style Mexican Rice! A staple Mexican dish without the fuss - simply brown your rice, pour the rice mex into your pan, add a jar of water and close tighly for 20 minutes. No preservatives, turns into a healthy and quick meal by adding chicken pieces. Exclusive Tejano slasa brand product. Case includes twelve 16oz glass jars.
5. Taco Mex
Tex-Mex style Mexican Taco sauce. Ever wonder what is the perfect blend of spices restaurants use in their amazing tacos? We've taken care of it! Made without preservatives, this taco mex lends itself to more than just tacos!
Friday, June 22, 2007
Pancho Villa's Secret Dip Recipe - Mexican Dip Recipes
Ingredients for Pancho Villa's Secret Dip:
1 can refried beans
1 tomato, chopped
1 can chopped black olives
1 4-ounce can green chilies, chopped
1 8-ounce carton guacamole
2 cups sharp Cheddar cheese, grated
1 cup Tejano salsa
1 pint sour cream
Directions:
Layer ingredients in the order given in a 9" x 5" casserole dish.
Serve with tortilla chips.
1 can refried beans
1 tomato, chopped
1 can chopped black olives
1 4-ounce can green chilies, chopped
1 8-ounce carton guacamole
2 cups sharp Cheddar cheese, grated
1 cup Tejano salsa
1 pint sour cream
Directions:
Layer ingredients in the order given in a 9" x 5" casserole dish.
Serve with tortilla chips.
Borracho Bean Soup Recipe - Mexican Soup Recipes
Ingredients for Borracho Bean Soup:
1 - 16 oz. jar Tejano salsa, mild, medium or hot
1 - 16 oz. jar of water
4 - 15.5 oz. cans Trappey's pinto beans
1 - small onion chopped
1 - small bundle cilantro chopped
1 - Tbsp Tony Chachere's seasoning
1 - Tsp garlic powder
Directions:
Put everything into a pot (except cilantro) and bring to a boil for approx. 10 min. Add the cilantro last.These beans are outstanding and easy to make.Your guests will think you've been cooking all day!!
Tony Chachere's is a seasoning indigenous to Acadiana (a portion of south Louisiana where Cajun culture is strongest). It is a special blend of seasoning used to season "dang near everything".
Award Winning Recipe by Daniel Riojas.
Via Borracho Bean Soup
1 - 16 oz. jar Tejano salsa, mild, medium or hot
1 - 16 oz. jar of water
4 - 15.5 oz. cans Trappey's pinto beans
1 - small onion chopped
1 - small bundle cilantro chopped
1 - Tbsp Tony Chachere's seasoning
1 - Tsp garlic powder
Directions:
Put everything into a pot (except cilantro) and bring to a boil for approx. 10 min. Add the cilantro last.These beans are outstanding and easy to make.Your guests will think you've been cooking all day!!
Tony Chachere's is a seasoning indigenous to Acadiana (a portion of south Louisiana where Cajun culture is strongest). It is a special blend of seasoning used to season "dang near everything".
Award Winning Recipe by Daniel Riojas.
Via Borracho Bean Soup
Flautas De Pollo Recipe - Mexican Chicken Recipes
Ingredients:
1.5 - 2 lbs chicken (bone in or boneless, your choice)
1- 16oz jar Tejano Rice Mex
1- 16oz jar Tejano Salsa Verde
1- 20 count pack corn tortillas
3 cups vegetable oil
20 toothpicks
1 container sour cream
Directions:
Cook chicken in the Rice Mex for 40 minutes in a covered pot or pan over medium/high heat. De-bone the chicken (if needed); Shred the chicken to palatable sized shreds. Keep the de-boned chicken with the sauce in a pan warming while you…
Warm the tortillas in a skillet or steam them to soften them. They should be soft and pliable. Heat the oil on medium/high heat until hot. Meanwhile…
Fill tortillas with about 2-3 oz. of the shredded de-boned chicken. Roll the tortilla around the chicken filling into a snug (but not tight) flute shape. Use a toothpick to hold the tortilla in the flute ("flauta" in Spanish) shape. Fry chicken "flauta" until tortilla holds its shape (approximately 2-3 minutes). Remove the toothpicks and place 2 or 3 flautas on a plate. Add green salsa on top of flautas (about 2 tablespoons). Add a dollop of sour cream on one end of the flautas if you like.
What are flautas?
A basic corn tortilla tightly rolled into a thin cylinder and deep fried, with a filling in the center and served with a sauce. The filling for flautas can be beef, chicken or cheese. Flautas comes from the Spanish word "flute" because its long, thin shape resembles a flute!
via
1.5 - 2 lbs chicken (bone in or boneless, your choice)
1- 16oz jar Tejano Rice Mex
1- 16oz jar Tejano Salsa Verde
1- 20 count pack corn tortillas
3 cups vegetable oil
20 toothpicks
1 container sour cream
Directions:
Cook chicken in the Rice Mex for 40 minutes in a covered pot or pan over medium/high heat. De-bone the chicken (if needed); Shred the chicken to palatable sized shreds. Keep the de-boned chicken with the sauce in a pan warming while you…
Warm the tortillas in a skillet or steam them to soften them. They should be soft and pliable. Heat the oil on medium/high heat until hot. Meanwhile…
Fill tortillas with about 2-3 oz. of the shredded de-boned chicken. Roll the tortilla around the chicken filling into a snug (but not tight) flute shape. Use a toothpick to hold the tortilla in the flute ("flauta" in Spanish) shape. Fry chicken "flauta" until tortilla holds its shape (approximately 2-3 minutes). Remove the toothpicks and place 2 or 3 flautas on a plate. Add green salsa on top of flautas (about 2 tablespoons). Add a dollop of sour cream on one end of the flautas if you like.
What are flautas?
A basic corn tortilla tightly rolled into a thin cylinder and deep fried, with a filling in the center and served with a sauce. The filling for flautas can be beef, chicken or cheese. Flautas comes from the Spanish word "flute" because its long, thin shape resembles a flute!
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