1 lg. can stewed tomatoes
1 7 3/4oz. can El Pato Salsa De Chili Fresco
5 or 6 green onions, tops and all, chopped
1 tbsp. diced jalapeno peppers (more if you like it hot)
Salt and pepper to taste
Cut tomatoes into small chunks – add El Pato Hot Sauce, chopped green onions, diced jalapeno peppers. Mix well. Salt and pepper to taste. Serve with tortilla chips, tacos, etc.
SHREDDED BEEF TACOS
1 med. sized roast
1/2 head lettuce, shred
1-1 1/2 c. grated Cheddar cheese
1-2 med. tomatoes, cut into wedges
1 7 3/4oz. can El Pato sauce
1 doz. corn or flour tortillas
Salsa from Recipe above, optional
Cook roast all day in crock pot (season to taste). Cook until meat shreds or falls apart. Drain 1/2 liquid out of pot. Add can of El Pato sauce. Heat thoroughly.
Prepare taco shells to family preference. Fill bottom with shredded taco flavored beef. Top with lettuce, cheese and tomato. Add Salsa as an option..
MEXICAN STYLE MEAT LOAF
2 lbs. lean ground beef
1 egg, beaten
8 saltine crackers, crushed
3 cloves garlic, minced & crushed
1 (4 oz.) can chopped green chilies (not jalapenos)
1/2 chopped Spanish onion (med. to lg.)
1/2 (6 oz.) can black olives, sliced
2 tbsp. soy sauce
1/2 tsp. pepper
1/2 can El Pato sauce
1/2 can tomato sauce
Mix crackers, soy sauce and egg. Add to all other ingredients except the taco sauce and the tomato sauce. Mix well with hands molding into a loaf. Place in a baking dish leaving a little room on sides. Bake in a 300 degree oven for about 45 minutes. Drain any fat in dish. Mix El Pato Sauce and the tomato sauce and pour over the meat loaf, covering all of it, and bake until done (about 30 more minutes). If you desire it more spicy, add all the can of taco sauce or add jalapeno chilies of regular green chilies.
1.5 lbs. ground beef
1 8 oz. can tomato and 1 7 3/4oz. El Pato sauce
To begin this meal, brown the ground beef. Then layer the bottom of a 9 x 13 inch pan with tortillas. Continue your layering effect with the ingredients (tortillas, beef, beans, sauce and cheese) until you complete the pan. The final layer will be the cheese.
MEXICAN FRIED RICE
Cast iron or other heavy skillet with a lid
Oil, thin layer over bottom of skillet
1 clove garlic, pressed
1/2 sm. white onion
1 c. long grain rice
2 c. water
2 tbsp. El Pato hot salsa
2 chicken bouillon cubes
Salt (only to taste)
Burner should be set on high, unless the oil starts to smoke a lot, then it should be set on about medium to medium high. Heat the oil in the skillet; add garlic, onion and rice; saute until rice is opaque white (some browning of the rice is okay). Add water, salsa and bouillon cubes; crush the cubes and stir them until they dissolve. Taste the liquid and add salt if necessary.
SHRIMP AL DIABLO
2 lbs. of shrimp
1 red chopped tomato
1 small minced green bell pepper
1 28oz. can El Pato Enchilada Sauce
5 oz. of water (1/2 can)
1/4 cup Virgin Olive Oil 1 minced onion
3 cloves of garlic, minced
1 leveltbsp. parsley
Peel and clean shrimp. Ina 4 qts. pot (or larger) pour the olive oil in over a high flame, add the minced onion, garlic and bell pepper and stir’. Lower the flame to medium and add the shrimp. Sautè for 2 minutes.
Add tomatoes, parsley and El Pato Enchilada Sauce, stir and let cook on low flame for 30 minutes.
Serve over white rice (serves 6-8)