Posts Tagged ‘Mexican’

  • 1 jar Sharon Ely’s Holy Posole
  • 1 jar That Green Sauce
  • 4 tablespoons Mole paste
  • 2 pounds Chicken
  • Ottavio Olive Oil
  • Cilantro for Garnish









Saute Chicken in Olive Oil until just done.  Heat Posole, Green Sauce and Mole in a large pot or Dutch Oven over medium high heat, add Chicken and simmer for 10 minutes

Serve over white rice, garnished with chopped cilantro.


1 – 20 ounce package Ground Turkey Breast
1 tablespoon Adam’s Reserve Southwest Seasoning
Ottavio Unfiltered EVOO
1 package Southwest Flour Tortillas
1 jar That Green Sauce
1 can Mexican Style Diced Tomatoes
1 cup Crema Mexicana or Sour Cream
1 container chopped Cilantro and Onion
1 jar Holy Posole
1 – 8 ounce bag shredded Mexican Style Cheese







Coat bottom of heavy pan with olive oil, place over medium high heat. Season turkey with Southwest Seasoning and place in pan, breaking up as it cooks. Add Onion-Cilantro and cook until turkey is no longer pink. Add That Green Sauce, Crema Mexicana and Posole, simmer for 10 minutes.
Coat a 13 X 9 inch baking pan with olive oil, line pan with tortillas, including sides, Place 1/2 Posole mixture in pan, top with 1/2 cheese and then place one layer of tortillas, top with remaining Posole mixture and then remaining cheese. Place in 350 degree oven until hot and bubbly. Yum!



These great tacos are filled with layers of flavors that will keep the fans coming back for more.  Their design will keep the game officials (that would be you) happy too, because they have a soft flour tortilla coated in spicy bean goodness wrapped around the yummy crispy taco in the middle and will keep the playing field (your couch and floor) from being littered with taco pieces and parts.

  • 1 package Southwest Style Flour Tortillas—made fresh in the store
  • 1 box corn tortilla taco shells
  • 1 jar Robert’s Reserve Southwest Dip
  • 1 can refried beans
  • 2 pounds ground beef
  • 3 tablespoons Adam’s Reserve Southwest Ancho Rub
  • 1 jar Cookwell & Company Escabeche Salsa
  • Shredded Mexican Style Cheese
  • Optional: Shredded Lettuce and Diced Tomatoes
  1.  Mix refried beans with Southwest Dip and heat in sauce pan, set aside.  Cook ground beef in large skillet, breaking apart as you cook, when meat is turning pink, sprinkle on Southwest Ancho Rub and stir to mix and coat evenly, then add jar of Escabeche Salsa and cook until meat is done and liquids are evaporated. 
  2.  Heat flour tortilla one to two at a time on griddle or flat pan, remove and apply coating of refried bean mixture, then place crispy corn tortilla taco shell in middle and fold flour tortilla up the sides, fill corn tortilla with meat mixture and top with grated cheese and then lettuce and tomato, if desired. 
  3.  These are guaranteed to be a hit with your all star team and will keep them coming back for more, and you won’t have to spend half-time cleaning the field! 
Prep Time: 15 minutes Cook Time: 20 minutes Serves 6 – 8
  •  2 Pounds Chicken Cubed and Cooked
  • 1 jar Cookwell & Company Tomatillo Salsa
  •  1 – 15 ounce jar Crema Fresca or Sour Cream
  •  1 cup Central Market Organics Chicken Broth
  •  1 package Sanitary Corn Tortillas from the Bakery
  •  8 ounces shredded Mexican Blend Cheese
  •  1 – 7 ounce container chopped onion or one cup chopped onion
  1. Preheat oven to 350°. Cube chicken into bite size pieces. If using fresh chicken season with Adam’s House Rub or salt, pepper and garlic, cook until done.
  2. In mixing bowl combine Salsa, Chicken Broth and Creama Fresca with cubed chicken until well mixed.
  3. Coat bottom and sides of 13X9 inch baking dish with olive oil, tear tortillas in half and place double layer on bottom of baking dish. Top with layer of chicken mixture and then shredded cheese
  4.  Repeat process until all ingredients are used ending with chicken mixture topped with cheese. Cover with aluminum foil and bake for 20 minutes or until casserole is bubbling.