Guest post from Misty Leask
Being blessed with a mother from Texas and a father who lived in Mexico on the mission field until he was 12, left very little chance for me not to love Mexican food. It is a part of who I am, and my fisherman hubby has grown to love it almost as much as I do!
Growing up, my mother and I always spent the entire day in the kitchen together on Christmas. It grew to be some of my favorite times with her, and I treasure these memories. When I am blessed to be with her on Christmas Day now, I am very thankful as it is so much more fun with her by my side.
In my own home, I spend the majority of Christmas Day in my favorite room, the kitchen. Everything is made from scratch, and I love every minute of it. From homemade flour tortillas, to frijoles and spanish rice to chicken and/or cheese enchiladas.
Today I’m going to share a couple family recipes with you should you like to bring a little homemade Mexican food into your home!
(scroll down for printable versions)
Here are our Christmas Day Meal Traditions:
Dried Pinto Beans (2 Cups)
1 Can Rotel Style Tomatoes w/Chilies
1 Tsp. Salt
1 Tsp. Pepper
2 Tsp. Cumin
1 Tsp. Garlic
1 Tsp. Onion Powder
Put 2 cups of Pinto Beans in a pot and cover with water.
Let these soak overnight. (Should you forget you can follow the quick soak method on the back of the bean package.)
Put pinto beans and Rotel tomatoes in pot and cover with water.
Bring to a boil.
Add tilted lid and allow to simmer for 1-2 hours until thickened. (You can use a pressure cooker too if you have one, this will shorten the cook time immensely.)
Taste. Add seasonings to your taste preferences.
The longest process of the day is making homemade flour tortillas. DON’T skip this part by buying premade tortillas at the local grocery store. Once you’ve had them you’ll understand why I say DON’T skip this step.
FLOUR TORTILLAS INGREDIENTS
2 1/2 Cups Flour
1/2 Cup Shortening
1/2 Tsp. Salt
1/2 Tsp Baking Powder
1 Cup Warm Water
Stir flour, salt and baking powder together, then add shortening.
Cut shortening into flour mixture.
Slowly add warm water. Stir every so often. (You’ve added enough when the dough comes together in a ball and is not overly sticky.)
Knead the bread a few times and roll into golf ball sized balls.
Put flour on surface you are going to roll the tortilla on.
Using your hand slightly mash the tortilla before you begin rolling it out.
Sprinkle counter with flour and then roll out each ball into a flat, thin circle.
Then place on preheated ungreased griddle (400 degrees).
Cook on an ungreased griddle until small bubbles form.
Flip and repeat on the other side of the tortilla.
CHILI INGREDIENTS (Enchilada Topping)
1 Pkg. McCormick Original Chili Mix
1 Lb. Ground Turkey
2 – 8 oz. cans of Tomato Sauce
15 oz. of Frijoles
Cook According to McCormick’s Chili directions.
(For 8×8 pan – For 9×13 pan double the tortilla, chili and enchilada recipes)
4-5 Boneless Chicken Thighs
2 Tbl. Canola Oil
1 Tsp. Cumin
1 Tsp. Salt
1/2 Tsp. Pepper
1/2 Tsp. Cayenne Pepper
1/2 Tsp. Garlic
1- 2/3 Cups Frijoles
8 oz. Mexican Style Shredded Cheese
Cut Chicken into cubes.
Place oil and chicken in pan and cook thoroughly.
Add seasonings and frijoles.
Bring to a slight boil.
Now you get to put it all together, and make your enchiladas! 🙂
MAKING THE ENCHILADAS
Scoop chicken filling down the center of a tortilla.
Place rolled enchiladas in pan. (I can fit approx. 10 enchiladas in an 8×8 pan)
Top enchiladas with chili.
Add shredded cheese as final topping.
Bake in 350 degree oven for 20 (+/-), until cheese is melted and edges are bubbly.
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