BEEF/PORK RECIPES/CHICKEN
WITH COMIDA MEXICANA RANCHERO RED SAUCE

CARNE CON CHILE COLORADO
2 lbs. boneless beef steak or roast, such as sirloin or London broil
1 jar Comida Mexicana Ranchero Red sauce
2 tsp. olive oil

Heat the oil in a saucepan until hot and quickly brown meat. Add sauce and simmer for 1 to 2 hours, until the meat is very tender. Shred meat with 2 forks and return to broth.
Serve with tortillas, garnished with cheese, avocado and lettuce or serve over rice.

* This meat can be used for tamales, an easy tamale pie, or great burritos! It can be made with pork as well as beef.

TEXAS STYLE CHILI CON CARNE
1 lb. ground beef
2 cans pinto beans
1 jar Comida Mexicana Ranchero Red sauce

In a sauce pan, saute beef until browned. Add beans and sauce. Simmer for 30 minutes. If desired serve over rice or with cornbread, and garnish with cheese.

BEEF ENCHILADAS
1 1/2 lbs. ground beef
12 corn tortillas
3 cups shredded Colby, Longhorn or cheddar cheese
Vegetable oil (to cover tortilla)
1 jar Comida Mexicana Ranchero Red sauce
1/2 cup minced onion

Saute beef -- onion may be sauteed with beef or kept raw to add with cheese later. In a frying pan, heat oil until hot and then lower temperature to keep oil hot but not smoking. Warm Comida Mexicana Ranchero Red sauce in a separate pan. One at a time, soften tortillas very quickly in oil, drain, and then dip quickly in sauce to coat the tortilla and place it in a 9" x 13" baking dish. Fill tortilla with a layer of ground beef and then cheese and roll.

OR, leave tortilla flat, cover with beef and cheese, then top with another tortilla, which has been softened in oil and coated with sauce, then top with meat and cheese. Repeat with remaining ingredients to form 12 rolled or 6 stacked enchiladas. Pour remaining Comida Mexicana Ranchero Red sauce over enchiladas or reserve to serve as gravy at the table. Bake in preheated 350 degrees F oven for 15 minutes, or until bubbly.

POSOLE
2 lbs. well-trimmed, boneless pork, such as loin or boneless chops
1 jar Comida Mexicana Ranchero Red sauce
1 cup chicken or pork broth
2-29 oz. cans hominy (yellow or white)
2 tsp. olive oil

Cut pork in 1Ú2 inch cubes. Brown quickly in olive oil. Add remaining ingredients and simmer 1 hour or more. If desired, serve on bed of shredded cabbage or lettuce and torn tortillas or tortilla chips.

RED CHICKEN ENCHILADAS
2 Cups cooked, shredded chicken
12 corn tortillas
2 Cups shredded Colby or Cheddar cheese
Vegetable oil (to cover tortillas)
1 jar Comida Mexicana Ranchero Red sauce

In mixing bowl, combine chicken, 1 Cup of cheese, and about 1/3 jar of Comida Mexicana Ranchero Red sauce. In a frying pan, heat oil until hot and then lower temperature as needed to keep oil hot but not smoking. Pour just enough sauce into 9" x 13" baking dish to cover bottom. Soften tortillas very quickly one at a time in oil, drain well and then place in baking dish. Fill tortilla center with chicken mixture and roll. Repeat with remaining ingredients. Pour the rest of sauce over the enchiladas and top with remaining 1 Cup cheese. Bake in preheated 350 degree F oven for 15--20 minutes, or until bubbly.

VEGETARIAN ENTREES
WITH C OMIDA MEXICANA RANCHERO RED SAUCE

BLACK BEAN & CORN FIESTA SALAD
In a large bowl, mix the following ingredients :
2-15 oz. cans whole black beans, drained and rinsed
2 Cups frozen corn, drained and rinsed
4 avocados, chopped
4 tomatoes, chopped
1 small red onion, finely diced
1 1/3 cup Comida Mexicana Ranchero Red sauce mixed with 2/3 cup sour cream

Serve on a bed of tortilla chips and chopped lettuce and top with shredded cheese.

THREE- BEAN CHILI
1/2 oz. dried morel mushrooms, rinsed
1 cup water
6 oz. portobello mushrooms, diced
1 box (12.3 oz.) silken-style, extra firm Tofu, diced
2 tbls. olive oil
1 can black beans
1 can pinto beans
1 can red kidney beans
1 jar Comida Mexicana Ranchero Red sauce

Bring 1 cup water to a boil, remove from heat, add dried morels, cover and let sit for 20 minutes. Meanwhile, in chile pan (dutch oven or stock pot), saute portobellos in oil until they begin to soften (approx. 7 minutes), then add tofu and continue to saute gently approximately 4 minutes more. Add all of the beans with their liquids, the Ranchero Red sauce, and the drained and sliced morel mushrooms. Simmer 30 minutes or more to blend flavors. Liquid from hydrating the mushrooms may be added if desired.

ENCHILADAS DE FRIJOLES
1-16 oz. can fat-free refried beans
1/2 cup pitted black olives, sliced or chopped
1 jar Comida Mexicana Ranchero Red sauce
2 1/2 cups grated Colby cheese
9 corn tortillas vegetable oil (to cover tortilla)

Preheat oven to 350 degree F. Mix together beans, olives, and 1/2 cup Ranchero Red sauce. In frying pan, heat oil until hot, then lower temperature to keep oil hot but not smoking. Warm remaining Ranchero Red sauce in a separate pan. One at a time, soften tortillas very quickly in oil, drain, then dip quickly in sauce to coat tortilla. Place tortilla on baking sheet, cover tortilla with some of the bean mixture and cheese. Top with a second layer, then finish with a third softened and dipped tortilla and some cheese. Repeat process to form 2 more stacked enchiladas. Bake for 15 minutes, or until bubbly.

Serve with rice, shredded lettuce, and sliced avocados.
Enchiladas may be individually rolled instead of stacked if preferred.

OTHER RECIPE IDEAS

* Make great guacamole using 1 large avocado mashed with 2 tablespoons Comida Mexicana Viva Verde sauce. It will stay green longer!

* Vegetarian Enchiladas Verdes may be made by substituting guacamole for the chicken in the filling.

* To save time, Enchiladas may be made as a casserole without dipping tortillas in oil. Place just enough Comida Mexicana Viva Verde or Ranchero Red sauce in a 9" X 13" baking dish to cover bottom of dish, then place a layer of tortillas in dish, followed by a layer of filling, then more sauce and some cheese. Repeat another layer of tortillas, filling, sauce and cheese, and top the casserole with tortillas, sauce and cheese. Bake at 350 degrees F for 30 minutes, or until bubbly.

* To make an easy and interesting dough for tamale pie: drain 2--29 oz. cans of hominy, then grind thoroughly in a food processor with 1 3/4 cups broth or the liquid from the hominy can, or part broth and part Comida Mexicana Ranchero Red sauce. It will be necessary to do the grinding in several batches. If desired, add 1 cup cheddar cheese and 1/2 cup sliced green scallion tops.

* Poach fish in Comida Mexicana Viva Verde sauce.

* Make spicy rice by substituting Comida Mexicana Ranchero Red or Viva Verde sauce for 1/2 the rice-cooking liquid.

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20 AbbeyLane, Wyoming, Pennsylvania, 18644 US
Phone: (888) 254-2576 Fax: (570) 696-9796

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