Crites Family Stuff

Ingredients for 8 servings

• 12 flour tortillas, warmed
• 4 lbs cooked and shredded chicken breast
• 1 lb shredded cheddar/jack cheese
• 29 oz can Macayos Green Enchilada sauce
• 2 cups sour cream
• 1 can cream of chicken soup

Steps

1. Mix enchilada sauce with the sour cream and soup until well blended. Spread 1 cup of this mixture into the bottom of a sprayed 9x13 pan. Put 1/3 cup chicken and a small handful of cheese into each tortilla. Add a big spoonful of sauce and roll up. Place seam side down in the pan and repeat until all tortillas are done. Pour remaining sour cream mixture over the top and bake for 30-40 minutes until hot and bubbly in the center. Bake at 350F.

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Ingredients for 12 servings

• 5 lb pork tenderloin
• 5 lb potatoes, baked
• Salt and pepper to taste
• 2 lbs pepper jack cheese, grated
• Flour tortillas

Steps

1. Put pork into a crock pot and salt and pepper well. Cook for 10 hours on low. Remove and shred meat. Pour the cooking juices onto shredded meat.
2. Remove the skins from the baked potatoes and dice into small pieces. In a large skillet brown the potatoes in a small amount of oil. When potatoes begin to get a little crispy, add the pork. The pork will begin to brown. Add additional oil to avoid sticking and increase browning. Top with cheese, reduce heat and cover. Stir after 5-6 minutes to mix in the melted cheese. Cook for another 5 minutes to let the mixture brown.
3. Scoop into warmed flour tortillas and serve with salsa.
4. Note: I bake my potatoes by lightly rubbing them in olive oil and then generously sprinkling with garlic salt on both sides before putting them on a cookie sheet.

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Ingredients for 20 servings

• 5 lbs boneless pork roast, trim fat
• 2 yellow onions, sliced
• 5 cloves garlic, finely minced
• 1 (15 oz) can green enchilada sauce
• 2 (4 oz) cans diced green chiles
• 2 (14 oz) cans diced tomatoes with green chiles
• 1 cube beef bouillon
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp oil
• Salt and pepper

Steps

1. Cut roast into 3 or 4 large sections. Season pork generously with salt and pepper. Heat oil in a large pot and brown pork on all sides. Add onions and garlic and cook for 2 minutes. Transfer to slow cooker and add remaining ingredients. Cook on low for 8-9 hours.
2. Once cooked, remove roast and shred into bite sized pieces and set aside. Pour the remaining liquid mixture from slow cooker to a large saucepan. Bring mixture to a strong boil and simmer for 20-30 minutes, stirring often, until mixture has thickened. Add pork and serve with warm tortillas.

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Description

It's not a traditional Mexican recipe but it's really easy and a great side dish.

Ingredients for 4 servings

• 2 tbsp oil
• .5 bell pepper, chopped
• .25 onion, diced
• 1 clove garlic, minced
• 1 cup rice
• 1 can petite diced tomatoes
• 1 cube chicken bouillon
• 2 cups water
• 1 tsp salt

Steps

1. Saute oil, bell pepper, onion, garlic, and rice until rice begins to turn golden brown. Then add the rest of the ingredients. Cook like regular rice, covered, stirring often, until water is absorbed and rice is tender.

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Ingredients for 4 servings

Steps

1. Limes are squeezed onto everything.
2. Many different white cheeses (queso) are used. A common one is called cotija. It is very crumbly and shreds easily because it is so dry.
3. Crema is a Mexican sour cream and can be found in many grocery stores.
4. Cilantro is used generously. It can be added to anything.
5. Shredded cabbage is used in place of lettuce.
6. Frying the onion in the oil to flavor it, is done a lot, such as in Mexican rice, refried beans, or frying tortillas. It adds a lot of flavor.

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Description

This method of cooking beef and chicken is used throughout all of Paty's recipes.

Ingredients for 4 servings

Beef

• Beef roast of any size
• Salt

Chicken

• Any pieces of chicken
• 1 onion
• Salt
• Peppercorns

Steps

1. For Beef: Place roast in a crock pot and generously salt. Slow cook for 8 or more hours. Cool until you can handle it and shred the meat with your fingers, removing all bones and fat.
2. For Chicken: Put chicken in a large pot and cover with water. Add onion, salt (1-3 tsp depending on amount of chicken), and peppercorns. Bring to a boil and simmer for 2-4 hours. Cool. Remove chicken. Discard skin, bones, and fat. Shred and use. The stock can be saved and frozen for future use.

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Ingredients for 4 servings

• Corn tortillas, (for servings needed)
• Cooked, shredded chicken
• Green salsa
• Cotija cheese, shredded
• Limes

Steps

1. Warm tortillas on a comal or frying pan and wrap in a towel to soften. Add several tbsp of hot shredded chicken to the center of the tortilla and roll up. Place on a plate seam side down. Prepare 2-3 tortillas per serving. Cover with green salsa that has been brought to a boil, then sprinkle with cotjia cheese and sour cream. Add squeezed lime all over the top. Do this for each person you are serving.
2. You can also deep fry each rolled tortilla to make taquitos then place on a bed of shredded cabbage and proceed with the same toppings. Use can use either red or green salsa.
3. Recipes for the green and red salsas and chicken are also included in this book.

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Description

Jennifer Crites: These are often requested at my house!

Ingredients for 6 servings

• Masa
• Sour cream
• Cooked, shredded chicken
• Red or green salsa
• Cotija cheese, shredded
• Limes

Steps

1. Mix masa with water to make 2 cups of soft dough-not too dry and not too wet. Roll into balls about 3/4 the size of a golf ball. Flatten with a tortilla press or rolling pin to 1/4 inch thick and 4 inches in diameter. Cook on a skillet (cast iron is best) or comal, with NO oil for about 20-30 seconds on each side. Remove from heat and immediately pinch the edges up about 1/4 inch, forming a ridge. (Find a glass with a bottom just smaller than the circle and place it in the center of the circle, pinching the edges to the glass. This is an easy way to make the "cups" without burning your fingers so much.)
2. Fill the cups with about a tbsp of sour cream and some shredded chicken. Top with salsa, cotija cheese and squeezed lime juice.
3. Another version is making the filling with cooked, diced potates and guajillo salsa and then topped with cotija and lime.
4. Recipes for salsas and shredded chicken are in this book.

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Ingredients for 12 servings

• 12 corn tortillas
• Salsa verde (green salsa)
• Cooked, shredded beef or chicken
• Sour cream
• Cotija cheese, shredded
• Limes

Steps

1. Cut tortillas into eighths in wedge shapes. Fry in oil until very, very crisp. Remove from oil and drain on paper towel. Remove oil from pan and wipe out with paper towel. Put chips back in pan. Just before serving, cover chips with green salsa and heat for just a moment. Do not let it get soggy. Then, on a small plate put some of these chips on the bottom and layer the remaining indgredients to your liking: meat, sour cream, cotija cheese, and squeezed lime juice.
2. Recipes for shredded beef or chicken and salsa verde are included in this book.

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Ingredients for 16 servings

• 8 pieces uncooked chicken with bones
• 1.5 quarts water
• 1.5 tsp salt
• 10 peppercorns
• 3 cloves garlic
• .5 medium onion
• 1 large can hominy, or frozen corn
• 2 cups guajillo salsa (recipe in this book)

Steps

1. Combine the chicken, water, salt, peppercorns, garlic and onion. Bring to a boil and simmer 2 hours. Remove from heat and cool. Strain broth and bone and shred chicken. Return chicken to broth and add hominy and salsa and bring to a simmer. Serve.

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