Crites Family Stuff

Ingredients for 16 servings

• 2 cups instant masa
• 1 tsp baking powder
• .5 tsp salt
• 1.25 cups water or broth
• .66 cup shortening or lard
• Shredded chicken, beef, or pork mixed with guajillo salsa
• Dried corn husks

Steps

1. Make tamale dough by combining the masa, salt, and baking powder in a bowl. Mix in water with fingers to make a soft dough. Using a mixer, beat shortening till light and fluffy. Add masa dough and beat until dough is spongy in texture. To test if dough is spongy enough, drop a small bit of dough into a cup of water and see if it floats.
2. Soak corn husks in warm water for 1/2 hour. Drain. Lay the larger husks out on the counter and put 2-3 tbsp of masa dough into each center. Add 2-3 tbsp of the meat mixed with salsa. Add 1-2 tbsp more of masa. Flatten slightly. Then fold the corn husk sides in and the bottom up, forming a little bundle. Place all the bundles, open end up, into a steamer. Steam for 1 hour or until masa can be pulled away from the corn husks without sticking. Serve with red salsa and sour cream.

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Ingredients for 4 servings

• Cooked and shredded chicken or beef
• Guajillo salsa (recipe in this book)
• Sandwich buns, grilled
• Avocados, sliced
• Sour cream, used like mayonnaise
• Cotija cheese
• Cabbage, shredded
• Other condiments as desired

Steps

1. Moisten the meat of choice with guajillo salsa. Add the remaining ingredients to make a very delicious and very messy sandwich!

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Ingredients for 6 servings

• 2.5 cups cooked cubed chicken
• 12 oz sour cream, divided
• 3 tsp taco seasoning, divided
• 1 can cream of chicken soup
• 1.5 cup shredded cheddar cheese, divided
• 1 small diced onion (optional)
• .5 cup salsa
• 16 oz can refried beans
• .25 cup sliced olives
• 10 small flour tortillas

Condiments:

• Shredded lettuce
• Tomatoes, chopped
• Guacamole

Steps

1. Combine chicken, 1/2 cup sour cream, 1 1/2 tsp taco seasoning, half can of soup, 1 cup cheese, half can of beans, onion, salsa, and olives. Place 1/2 cup filling in each tortilla, roll up and place seam side down in a greased 9x13 pan.
2. Mix together the remaining sour cream, taco seasoning, and soup. Pour over tortillas, cover and bake at 350F for 30 minutes. Remove from oven, uncover and put a small dollop of the remaining beans on each roll up , sprinkle with remaining cheese and return to oven for 5 minutes. Serve with additional condiments.

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Ingredients for 4 servings

• .33 cup cream cheese, softened
• .25 cup green salsa (I like it hot!)
• 1 tbsp fresh lime juice
• .5 tsp cumin
• 1 tsp chili powder
• .5 tsp onion powder
• .5 tsp granulated garlic
• 3 tbsp chopped cilantro
• 2 tbsp sliced green onion
• 2 cups shredded cooked chicken (fabulous cooked in adobo)
• 1 cup grated pepper jack cheese
• Small corn tortillas
• Salt

Steps

1. Heat oven to 425F. Line baking sheet with foil and lightly spray with cooking spray.
2. Combine cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and add cilantro and green onions. Add chicken and cheese and stir well.
3. Place 2-3 tbsp of chicken mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges. Roll up as tight as possible. Place seam side down on baking sheet. Spray tops lightly with cooking spray and sprinkle salt on top. Bake for 15-20 minutes or until crisp and ends start to turn golden brown. Serve with salsa, sour cream, and guacamole.

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Ingredients for 4 servings

• 4 boneless, skinless chicken breasts
• 16 oz jar salsa
• 1 cup sour cream

Steps

1. Cook chicken and salsa in crock pot for 6-8 hours on low. The last hour, shred chicken and add sour cream.
2. The chicken can be used for tacos, tostadas, burritos, etc.

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Ingredients for 4 servings

• 1 cup rice
• 8 oz tomato sauce
• 1 tbsp oil
• 1 chicken bouillon
• Garlic salt to taste
• 1.5 cups hot water

Steps

1. Heat small saucepan on medium-high, add oil and then add rice, stirring constantly. Allow the rice to pop or enlarge then add the tomato sauce. Be careful of the splattering. Add the hot water. Let boil and add garlic salt and bouillon. Lower heat to low and cover, cooking for 20-30 minutes. Stir occasionally to avoid scorching, adding more water if needed.

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Description

These were served at a reunion in Mexico.

Ingredients for 30 servings

• 8 cups corn flour (maseca)
• 6 cups flour
• 3 tbsp baking powder
• Salt to taste
• Red chili powder- for seasoning and color
• Lukewarm water

Filling:

• 1.5 lbs. ground beef
• 3 medium potatoes
• 1 large onion
• Red Chili powder
• Chicken bouillon
• Shredded cabbage or lettuce
• Tomato

Steps

1. Mix dry ingredients, maseca, flour, baking powder, salt, and chili powder together. Add enough warm water to make a soft dough. Knead well. Roll into golf ball size balls. Press each ball to a 3-4 inch circle 1/2 inch thick. Pan fry in some oil. Turn to brown each side, pressing slightly as you fry (2-3 minutes). Place on paper towels to drain. Slit gorditas while warm to make a pocket for the filling.
2. Dice raw potatoes and onions into small pieces. Brown with ground beef. Season with chili powder and chicken bouillon. Cook till done.
3. Stuff gordita pocket with filling and top with shredded cabbage or lettuce and a thin slice of tomato.

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Ingredients for 6 servings

• 2 cans cream of chicken soup
• 1 can diced green chilis
• 1 pint sour cream
• 3 chicken breasts, cooked and shredded
• Cheddar cheese, grated
• 12 corn tortillas

Steps

1. Fry the tortillas in oil so that they are not crisp, only soft enough to roll easily. Drain between paper towels to soak up oil.
2. Combine soup, green chilis and sour cream. Blend well. Spread a small amount of this sauce in the bottom of a 9x13 pan. Take a tortilla, place a spoonful of sauce, some shredded chicken and a little cheese in the center. Roll up and put into the pan. Repeat process until all tortillas are rolled. Top with the remaining sauce and sprinkle with more cheese. Bake for 30 minutes or until hot and bubbly, at 350F.

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Description

This was served at a Farmer reunion some years ago in Blackfoot, Idaho.

Ingredients for 25 servings

• 1 large can (#10 size)
• 16 oz can of tomato sauce
• 8 oz can diced green chiles
• 4 oz can diced jalepenos
• 1 tsp garlic powder
• 1 tsp onion powder
• .5 tsp cumin

Steps

1. Place the undrained meat in the crock pot. Blend the other ingredients in a blender and pour over meat. Let it cook of 1 hour or more.
2. Serve in burritos, chimichangas, tacos, etc. (Can use slow cooked 3 lb roast, it just needs to be tender.)

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Ingredients for 6 servings

• Shredded left over Sunday roast
• Flour tortillas
• Shredded lettuce
• Salsa
• Sour Cream
• Guacamole

Steps

1. Roll meat and a little left over gravy in a tortilla. Bake at 350F till golden brown. Serve with lettuce, salsa, sour cream, and guacamole.

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