tunasalad

Mexican Corn Bread

Not only is it Friday, it’s Cinco de Mayo!  So to get the fiesta started I’ve shared some delicious recipes(below) for Mexican dishes.  First I have a secret recipe for a sweet and savory Mexican corn bread that is made with jalapenos.

This dish is only one of the great authentic Mexican recipes featured in the “Recipes From South Of The Border” cookbook.  In this book, you will find the finest examples of culinary creativity from this intriguing and vibrant country.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Mexican Corn Bread

1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon chili powder
2 eggs — beaten
1/2 cup milk
1/2 cup butter — melted
1 tablespoon jalapeno pepper — chopped
1/2 cup sweet red peppers — chopped
1/2 cup onion — chopped
1 cup creamed corn
1 cup Monterey jack cheese — shredded

Sift dry ingredients together into a bowl.  In another bowl, beat together milk and eggs. Then beat in melted butter.

Add wet mixture into dry ingredients. Stir in remaining ingredients. Mix thoroughly.

Pour into a greased 8′ or 9′ square pan. Bake in a preheated oven for 30 minutes at 400 degrees F.

Source – Recipes From South Of The Border

Enjoy these great tasting recipes from our forum:

Skirt Steak Fajitas w/ Pico De Gallo

Baja Fish Tacos

Guacamole

Cinco de Mayo Cocktail Recipes

 

Find these recipes and many more on our forum: Go Here

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tunasalad

Cinco de Mayo Recipes

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Hi {!firstname_fix},

I hope you had a great week.

This Saturday is Cinco de Mayo and since it falls on a weekend, there is no reason not to have a Mexican fiesta!  I’m a huge fan of Mexican food so I love any excuse to enjoy their spicy cuisine and vibrant flavors.

To help get your party started I’ve included some yummy Cinco de Mayo themed recipes below for you to enjoy this weekend.  First up, I have a secret recipe for a spicy chipotle salsa that goes great with  tortilla chips or as a topping on your favorite Mexican dishes.

This recipe is only one of the great salsa recipes featured in the “Secret Salsa Recipes Revealed” cookbook.  In this book, you will find a complete collection of award winning salsa recipes that can be easily prepared in your home.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now at:

Click For Details

Or if you’d like to get this title alone, go to:

Click For Details

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New Secret Recipe
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Chipotle Salsa

6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo, seeded and finely chopped,
with 2 teaspoons of the adobo sauce
3 tablespoons finely chopped fresh cilantro
Coarse salt
1/2 teaspoon sugar

Heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes. Transfer the vegetables to a plate and let cool.

Put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped.

Add the chipotles and adobo sauce, cilantro, salt and sugar and pulse just until combined.

Makes 2 Cups

Try these great tasting and easy-to-prepare Cinco do Mayo recipes from our forum:

Skirt Steak Fajitas w/ Pico De Gallo

Baja Fish Tacos

Guacamole

Cinco de Mayo Cocktail Recipes

Find these recipes and many more our Recipe Exchange Forum:

Click For Details

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Until next time… Be Well!

Kind Regards,

Ron

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tunasalad

Copycat Chipotle Marinated Chicken

Chipotle has become one of my favorite take-out restaurants.  I love how they use fresh, organic ingredients–and the portions are HUGE!  I love the chicken and this is how you can prepare it at home…

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor.  Puree until smooth.  Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste, and grill on each side.  4 minutes per side of chicken.  This will make enough for 4 burritos or 8 tacos.