Ingredients:

• 4 Corn Tortillas
• 1 1/2 cup small shrimp, peeled and deveined
• 4 Chile de Arbol, minced
• 1 cup shredded Monterrey Jack cheese
• 1 Tablespoon minced Garlic
• 2 Tablespoons butter
• 1 16 oz Salsero Foods Red Salsa

Directions:

Mince the garlic and the chile de Arbol

Heat butter in skillet on medium high. Cook chile for 2 minutes and then add the garlic and cook for 2 minutes.

Add shrimp and stir for 1 minute. Add 3/4 cup of Salsero Foods Red Salsa and cook for 2 minutes.

On a separate skillet make 4 quesadillas with the corn tortillas and the shredded cheese, lightly brushing each side with butter.

Fill the quesadillas with the shrimp

Since we just passed Thanksgiving, I thought about this recipe to help take care of the leftovers ;), but you can fill them with chicken, shredded beef, etc.

Ingredients:

For the enchilada sauce:

• 1 16 oz. Jar Salsero Foods Red Salsa
• 4 Dried California Chiles
• 2 Medium Dried Ancho or Pasilla Chile (or 1 large chile)
• 1/4 cup chopped onion
• 1 clove minced garlic
• 1 pinch ground cinnamon
• 2 tablespoons canola oil
• 1/2 teaspoon salt (or add to taste)

For the enchiladas:

• 8-10 corn tortillas
• 1 lb grated Cheese (your choice Oaxaca, Chihuahua, Manchego, Monterrey Jack, Mozzarella for the lower fat version)
• 1 lb shredded turkey (from Thanksgiving leftovers)
• 1/4-1/3 cup finely chopped yellow onion (optional)

Note: Cheese and turkey can vary depending on how filled you want the enchiladas

Preparation:

Preparing the enchilada sauce:

In a medium-sized pot, boil water and put the chiles until soft (around 10-15 minutes). Take chiles out and remove seeds and stems. Keep the chili water for later use.

Put in the blender the Red Salsa, chiles, salt and cinnamon. Add about 1 1/2 cup (or 1 cup if you want a thicker sauce) of the chili water.

On a medium pot, heat the oil and cook onion and then add the garlic. Pour the salsa from the blender and more salt to taste if desired. Heat the sauce for 5 minutes.

Preparing the enchiladas:

Heat the vegetable oil in a frying pan on medium heat.

You will need some tongs and a plate or tray to assemble your enchiladas.

Using tongs, dip a corn tortilla into the hot oil. When the tortillas start to bubble, lift and dip them into the oil 3 times fairly quickly. The quicker you do it the less oily the tortilla will get. Put the tortillas on a plate to cool one minute.

Add a handful of the grated cheese, shredded turkey and sprinkle some onion (optional) down the center of one tortilla and roll it.

Do this by grabbing one end of the tortilla and bringing it 3/4 of the way over to the other end. Tuck and roll the tortilla and move it to an oven proof dish.

Pour the enchilada sauce over the top and let plenty of sauce run down the sides.

Sprinkle more cheese and onion (optional) on top in the desired amount.

Preheat the oven to 400 degrees and place your enchiladas in the oven. Heat the cheese enchiladas until they look somewhat flat and the sauce is bubbling. This will probably take 15 minutes or more.

Sopes are like smaller and thicker corn tortillas. In many cases you’ll find them deep-fried, I prefer them cooked over the skillet or comal like a corn tortilla would. I personally like to add shredded cheese (Monterrey Jack) to the dough so when you cut it open you’ll get melting cheese

Sopes are filled with picadillo, beans, chicharrones, shredded beef, just about anything you can find in the fridge. Here I’ll do the panela con rajas (panela cheese and grilled green chiles) and picadillo.

Ingredients:

For the sopes

• 1 1/2 cups of instant corn masa flour
• 1 1/4 cups water
• 1/4 teaspoon salt
• 8 heaped tablespoons of shredded Monterrey cheese

For the Picadillo

• 1 lb. lean ground beef
• 2 large russet potatoes, peeled and diced into 1/2" cubes
• 1/2 cup yellow onion, diced fine (1/4" or less)
• 1/2 cup green chile, diced fine (1/4" or less)
• 1 tablespoon fresh garlic, minced fine
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 1 teaspoon ground cumin
• 2 large tomatoes, cored, peeled, and cut into 1/2" pieces

For the Panela and Green Chiles

• 2 Large Green Chiles
• 1/2 lb Panela Cheese

Directions:

For the panela and green chiles

Heat the skillet or comal to high. Grill the chiles until charred on all sides, 8 to 10 minutes. Place the grilled peppers in a plastic bag and let sit for 15 minutes. Then peel, halve, stem and seed and slice them.

Cut the panela cheese into slices of 1/2 inch wide and 2 1/2 long

For the picadillo

Heat a large skillet and, when hot, add the olive oil. Add the ground beef, crumbling as you put it in the skillet.  When lightly browned, add the onions, green chile, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes. Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender. Add the tomatoes, cover, and simmer for 5 minutes. Remove from the heat, put into a bowl

For the sopes

Combine the corn masa flour with the water and salt. Mix thoroughly for about 4 minutes to form a soft dough. If dough feels dry, add more water (one tablespoon at a time)

Divide dough into 8 equal balls and cover with a damp cloth to keep dough moist while preparing the fillings.

Open each dough ball and fill it with a tablespoon of shredded cheese and close it back. Take 1 of the balls and press out gently in a lined tortilla press or by hand to a disk about 3 1/2 inches – it will be thicker than a tortilla, about 1/4-inch. Place carefully on the comal and cook over medium to low heat until the underside is opaque and speckled with brown, about 2 minutes. Turn the sope over and cook on the second side for a further 2 minutes. Remove from the comal and immediately (although you may burn your fingers a little) pinch up the dough around the periphery of the sope, return it to the comal, and cook briefly until the dough is firm and cooked through, about 2 minutes more. Continue with the rest of the balls.

Cut 4 sopes half way and then fill with picadillo.

Cut 4 sopes half way and fill with panela cheese and green chile

Heat Salsero Foods Red Salsa on a sauce pan.

Serve the sopes on a plate and pour some Red Salsa on top.

Ingredients:

2 cups Red chili sauce (recipe follows)
9 corn tortillas (for recipe for homemade tortillas follow this link)
1 1/2 cups grated Cheese (Monterrey Jack, Colby, Mozarella for lower fat)
1 small Onion, chopped
4 Green Onions, chopped

Preparation for Enchiladas

Take the tortilla and dip it in hot oil and then dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Top with green onion and cheese.

Red Chili Sauce

Ingredients

• 1 cup red lentils
• 3 cups water
• 1/2 small serrano chili, chopped
• 1/2 small onion, chopped
• 1/2 small tomato, chopped
• pinch dry oregano
• 3 teaspoons chopped cilantro
• 1 tablespoon clarified butter (you can use canola oil)
• salt to taste

Preparation

On a sauce pan put the lentils and 2 cups water with 1 heaped teaspoon salt on medium heat and let it cook for 20-25 minutes or until the lentils are soft.

Put the butter (or oil) in a sauce pan on medium heat. Add the chili and stir for 2 minutes. Add the onion and stir for 2 minutes and then add the tomato and stir until cooked.

Add the cooked lentils and add the oregano and more salt to taste and more water if needed. Let it cook for 10 minutes on medium heat and then add the cilantro.