The Taste of Mexico
(Family Features) - What's a fiesta without the authentic taste of Mexico? From chili enchilada sauce to crushed tomatillos, authentic Mexican foods are an important part of Mexican culture and celebrations. And, why not? They're fun, flavorful and nutritious.
With the convenience of today's authentic Mexican foods such as Las Palmas, you can serve up fast and flavorful meals for your entire family in just minutes. Try an old favorite like Mexican Pozole and add Las Palmas Enchilada Sauce for an extra rich and flavorful taste. Or offer your family zesty Chicken Enchiladas stuffed with shredded boneless chicken and smothered in Las Palmas Enchilada Sauce. And for something fun, offer Chilaquiles with layers of tortillas, Las Palmas Enchilada Sauce and cheese topped with jalapeños, sour cream and avocado .
Today, Las Palmas is one of the largest selling Mexican cooking sauces in the United States. While it has grown from its humble beginnings, it still remains authentic to its roots, using only the highest quality chiles and other fresh ingredients. Las Palmas offers a wide variety of Mexican cooking sauces including Red and Green Chili Enchilada Sauce, Red Chile Sauce and Hot Enchilada Sauce plus other Mexican cooking staples such as Green Chiles and Crushed Tomatillos.
For any celebration, from Mexican Independence Day to Las Posadas, celebrate Mexican culture, food, family and friends with Las Palmas. For more information, visit bgfoods.com.
Zesty enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.
- 2 cans (10 ounces each) Las Palmas Enchilada Sauce, divided
- 2 cups cooked, shredded boneless, skinless chicken breast meat
- 1 cup Mexican blend or Monterey Jack cheese, divided
- 1 can (4 ounces) diced green chiles, drained
- 8 (6-inch) corn tortillas, warmed
- PREHEAT oven to 350°F. Grease 11- by 7-inch baking dish.
- SPREAD 1/2 cup enchilada sauce on bottom of prepared baking dish. Combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.
- BAKE 15 to 20 minutes or until heated through and cheese is melted.
- Top with sour cream and chives, if desired.
Pozole is a staple of Mexican cuisine. It's a pork and hominy dish rich in spiciness and flavor and a favorite at any Mexican fiesta.
- 1 tablespoon vegetable oil
- 2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces
- 3 medium onions, chopped
- 8 cloves large garlic, finely chopped
- 4 cups water
- 1 can (29 ounces) Mexican-style hominy, drained
- 2 cans (10 ounces each) Las Palmas Enchilada Sauce
- 1 can (7 ounces) diced green chiles
- 2 teaspoons dried oregano, crushed
- 1/2 cup chopped cilantro
- Tortilla pieces
- Heat oil in stockpot; add pork, onions and garlic.
- Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through.
- Stir in water, hominy, enchilada sauce, chiles and oregano; bring to a boil.
- Reduce heat to medium; cook, stirring occasionally, 40 to 45 minutes or until pork is tender and stew thickens slightly.
- Top with cilantro and tortilla pieces before serving.
Layer upon layer of tortilla chips, salsa and grated cheese go into this mouthwatering chilaquiles. Jalapeños, sour cream and avocado finish this dish with zest and cooling creaminess.
- Vegetable oil
- 12 (6-inch) corn tortillas, cut into 1-inch strips
- 1 cup chopped onion
- 1 jar (16 ounces) salsa - thick & chunky
- 1 can (10 ounces) Las Palmas Enchilada Sauce
- 1 1/2 cups shredded Monterey Jack or mild cheddar cheese
- 1/4 cup sliced pickled jalapeños
- 1 cup sour cream (optional)
- 2 avocados, pitted and sliced
- PREHEAT oven to 350°F.
- POUR vegetable oil to 1-inch depth in medium skillet; heat over high heat 3 to 4 minutes. Place tortilla strips in oil; fry, turning frequently with tongs, until light golden brown. Remove from skillet; place on paper towels to drain.
- REMOVE all but 1 tablespoon oil from skillet. Add onion; cook, stirring occasionally, 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to boil. Reduce heat to low; cook, stirring frequently, 3 to 4 minutes.
- LAYER half of tortilla strips in ungreased 13- by 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers. Bake 10 to 15 minutes or until cheese is melted. Top with jalapeños, sour cream and avocado just before serving.
Notes, Tips & Suggestions
Note: Frying step may be eliminated by using tortilla chips or breaking taco or tostada shells into small pieces and using them in place of tortilla strips for a quick and easy alternative.
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