Recipe Share Wednesday: A Mexican Feast

These are the recipes that are on my menu plan for tomorrow. The chicken recipe is new so I’ll let you know how it turns out. 🙂

Slow Cooker Salsa Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup salsa
  • 1 can Cream of Chicken soup (or make your own)
  • 1 packet taco seasoning (or make your own)
  • 1/2 cup sour cream

Spray slow cooker with cooking spray. Place frozen chicken breasts in bottom of slow cooker and sprinkle with taco seasoning. Stir together the soup and salsa and pour evenly over chicken. Cook on low for 6-7 hours. Once done cooking, shred chicken and stir in sour cream. Keep warm. (Hopefully, your slow cooker has a “warm” setting.) Serve over rice or in warm tortillas with lettuce, cheese or other toppings of choice.

If you’re feeling ambitious, these really are good. Really good!

Homemade Flour Tortillas (from Pioneer Woman)

Mass-produced, supermarket tortillas just can’t hold a candle to tortillas made at home. You owe it to yourself to give ‘em a try!


  • 2-½ cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • ½ cups Lard Or Vegetable Shortening
  • 2 Tablespoons (additional) Lard Or Vegetable Shortening
  • 1 cup Hot Water


Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.

Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.

When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.

Helpful tips:

* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.

Corn and Red Pepper Pancakes

These are a great little side dish to Mexican food. I, however, could eat them whenever…like the whole stack. Yum! (This recipe is from a book by Laura Childs.)

This makes quite a big batch of pancakes!

  •  2 cups corn – fresh, frozen, or canned (drained)
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced onion
  • 2 tablespoons fresh parsley, chopped or about a teaspoon dried parsley
  • 2 cups melted butter
  • 1 1/2 cups flour (self-rising)
  • 3 eggs
  • 1 1/2 cups cream or half-and-half

Combine corn, red pepper, onion, and parsley in a large bowl. Stir in melted butter. Add flour and stir to coat. In a separate bowl, lightly beat eggs, then add cream and stir. Fold egg/cream mixture into vegetable mixture. Cook as silver dollar size “pancakes” on griddle. Top with sour cream, bacon bits and cheese…mmmmm!


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