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Appetizers Made with Refried Beans and Cheese ~
Nachos a la Ortega is made with Ortega Refried Beans, Ortega Sliced Jalapenos, Ortega Thick & Chunky Salsa, Cheese and tortilla chips. This dish can be served as an appetizer or as a quick dinner.
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Avocados ~
Buy firm avocados if you won’t be using them for a few days. They’ll ripen in 3 to 4 days in a warm place (you can speed the process by placing avocados in a brown paper bag). Don’t buy avocados with dark spots or broken skin. You can tell when an avocado is ripe when it yields to gentle pressure. Give the avocado a gentle shake. If you can hear the seed rattling around inside, the fruit is overripe. To prevent avocado garnishes from turning brown, brush the cut surfaces with lemon juice.
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Bachelor Cooking Tips ~
Thank you for a wonderful site! I have a couple of tips as well. I am a big guy who loves to eat, so when I make a baking dish of enchiladas, they stay in the dish until I eat them! I am a bachelor who works long hours and off-hours, so I only get one day to make a big batch of sauces and filling the traditional way of 4-5 hours of simmering. Thank goodness for those Serving Savers!
I find if you add about a 1/5 inch of sauce in the baking dish before placing your enchiladas, they are much more cooperative in the baking dish. Before I roll the enchiladas, I will microwave the tortillas for about 20 seconds or so to make them more pliable, then dip both sides in the sauce in the baking dish before rolling them up with the filling.
On some occasions, I will leave some room to add frijoles to the baking dish to accent my meal. I love a little Monterey Jack cheese mixed with the frijoles, but not placed on top where the cheese could burn. I will mix in the grated Monterey Jack cheese with a layer of the frijoles, then add a small layer of frijoles on top to protect the cheese from burning.
My favorite topping on the frijoles is one of my main staples of Mexican cooking, Ortega Original Thick and Smooth Taco Sauce! I do not know what your secret is, but the tanginess of the chilled sauce on those still oven hot frijoles with melted cheese is a taste sensation to behold, and I cannot have taco night without it and my trusted Tabasco pepper sauce.
Sometimes it is difficult to find you taco sauce. I have had to visit a few stores before I find it sometimes. Thank you for adding a store finder by product to limit my search, and provide some other locations if a particular store is out.
Now, if you have a recipe for homemade fried crispy taco shells that do not burn or set of smoke alarms, please send them to me. Thank you.
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Breakfast Recipes ~
Breakfast Burritos are made with Ortega Thick & Chunky or Garden Style Salsa, breakfast sausage, and cheese.
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Buying and Storing Chicken ~
Chickens are sold whole and uncut, whole and cut up into serving pieces with the skin, or by the type of piece (e.g., all breasts, all thighs, or all boneless, skinless breasts). Since chicken is highly perishable, use care in purchasing and storing it. Be sure to check the “sell by” date (the last day it should be sold) on the label. (If properly refrigerated, chicken will retain its freshness for a couple of days after that date.) Store fresh chicken in the coldest part of your refrigerator, and plan to use it within 1 to 2 days. Chicken that’s packaged in a styrofoam tray can be refrigerated in its original wrapping.
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Buying Mexican Cheese ~
Queso fresco is a generic term for fresh cheeses which are soft, white and crumbly. They are meant to be sprinkled over tacos, tostados and other dishes featuring tortillas. If you cannot find queso fresco, try substituting a mild feta.
Queso añejo (aged cheese) is a hard cheese that is grated and used as a topping, much like Parmesan cheese. Cotija is one example of an aged cheese. Substitute a dry farmer’s cheese, Parmesan or a dry feta cheese.
For stuffing chiles, quesadillas and other dishes, firm but meltable cheeses are desirable. Try mozzarella, muenster or Monterey Jack cheese or a combination as a substitute.
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Buying, Deveining and Cooking Shrimp ~
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Chicken Broth Options ~
For homemade chicken broth: Bring to a boil in a large stockpot: 6 cups cold water, 2 pounds bone-in chicken pieces, 3 cut-up celery stalks with leaves, 2 cut-up carrots, 1 cut-up large onion, 2 sprigs fresh parsley, 2 bay leaves, 1 teaspoon salt and ¼ teaspoon ground black pepper. Reduce heat to low. Cover; cook for 2 hours. Remove chicken; set aside. Remove vegetables; discard. Strain the broth through a sieve (the meat from the bones can be used in other recipes). Broth can be refrigerated up to 2 days or in the freezer for up to1 month, or try it in Ortega Family Vermicelli . Or, for added convenience, try either canned broth or Maggi Bouillon Cubes dissolved in water.
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Choosing Rice for Mexican Cooking ~
When a Mexican dish such as Ortega Chicken with Rice calls for rice, use long-grain rice. The cooked grains of this rice are light and fluffy and tend to remain separate, even while being stored.
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Cilantro in Pesto Sauce ~
Pesto is an uncooked sauce made of fresh herbs. Cilantro, a signature spice in Mexican cooking, combines beautifully with lime juice and jalapenos to make a great south-of-the-border pesto. Ortega’s Stuffed Pork Tenderloin with Cilantro-Lime Pesto shows you how good this sauce can be. Also, it’s a tasty and creative way to spice up enchiladas and other main dishes.
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Cornmeal and Corn Flour ~
Corn is central to Mexican cookery. White or yellow cornmeal and masa harina are both made from dried field corn rather than sweet corn, but the similarities end there. Cornmeal is simply ground, dried corn. To make masa, however, dried corn is boiled with pickling or mason’s lime to dissolve the outer hulls of the kernels. The corn is then rinsed thoroughly, and stone-ground into a paste (finely ground for tortillas and coarsely ground for tamales).
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Creating Your Own Fajitas ~
Instead of the chicken used in Ortega Chicken Fajitas, try marinated beef, pork loin, shrimp or even a firm white fish like shark or swordfish cut into 2-inch chunks. Try zucchini, yellow squash or jicama strips instead of red, green and yellow bell pepper strips and onion. Then simply place a portion of the meat and vegetable on the warm tortilla. Garnish with chopped tomatoes, Ortega Green Chile Guacamole, sour cream, shredded cheese, salsa and chopped fresh cilantro, then roll it up.
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Folding Burritos ~
Folding a burrito such as Ortega’s beef burrito is like creating an envelope. To fill and fold a burrito, place about 1/3 cup of filling in the center of a flour tortilla. Fold the bottom third of the tortilla up over the filing. Take the left side of the tortilla (the part that has no filling on it) and fold it over the filling. Repeat with the right side of the tortilla, then roll it up to enclose the filling in a neat, easy-to-eat packet.
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Gourmet Appetizer ~
Ortega’s Chutney Salsa is a wild combination of flavors – mango chutney, corn, black beans, and Ortega green chiles – that is sure to wake up palates and stimulate appetites. Serve with chips or crackers as an appetizer, or use it as a saucy accompaniment to main-dish meats.
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Graduation Party ~
Try these delicious Mexican hot appetizers for your next gathering. Ortega Zesty Chicken Wings, Ortega 7-Layer Dip, Ortega Hot Poppers and Nachos a la Ortega.
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Grilling Chicken ~
To grill chicken for
Grilled Chicken with Chile Strips in Cream remember these guidelines: Over medium coals, a half-chicken weighing between 1¼ and 1½ pounds will take 40 to 50 minutes; a 4-to 5-ounce boneless, skinless chicken breast half will take 12 to 15; and bone-in meaty chicken pieces or chicken quarters weighing between 2 and 2 ½ pounds total will take 35 to 50 minutes.
Place the chicken pieces directly on the grill over the preheated coals. Grill, uncovered, until the meat is tender and no longer pink in the center or near the bone. Be sure to turn the chicken halfway through the grilling time.
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Guacamole ~
Use Haas avocados which are the wrinkly ones and less prone to oxidation. Once the guacamole is made, cover it with plastic wrap, pressing the wrap down directly on the guacamole to create an airtight seal. To prevent browning add lemon or lime juice, both to guacamole and to avocado slices.
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Handling Canned Chiles ~
Whole chiles intended for stuffing should be drained and laid out on a flat surface before filling. They may also be drained, sliced and added to salads as in Caesar Salad with Cilantro and Green Chile Dressing . Diced, canned chiles can simply be drained and added to your favorite recipe.
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Heating Flour Tortillas ~
Tortillas can be warmed in both conventional and microwave ovens. Try these guidelines: To warm in a microwave, sprinkle each tortilla with water, wrap them in waxed paper and microwave on high power for 45 seconds. Or, to warm in a conventional oven, preheat the oven to 300 degrees, sprinkle each tortilla with water, wrap the batch in aluminum foil, and heat for 6 to 8 minutes.
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Heating taco shells ~
To keep taco shells from closing up during the heating process, stand them "upside down" on the cookie sheet. Bake as directed for 4-5 minutes at 350 degrees.
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Inexpensive Crowd-Pleasing Recipe ~
An easy do-ahead recipe, Ortega 7-Layer Dip, is colorful, hearty, and delicious. Add Ortega Zesty Chicken Wings and you’re sure to please everyone.
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Kids Birthday Party ~
For something fun, try make-your-own tacos. The kids can create their own combinations. Use a variety of toppings like sliced ripe olives, chopped tomatoes and red bell peppers, shredded cheeses and lettuce.
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Leftover Turkey ~
Made with Ortega Taco Seasoning, Ortega Taco Sauce, cheese and bell peppers, Turkey Tacos definitely keeps your turkey leftovers from tasting anything like a repeat of Thanksgiving dinner.
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Lenten Recipes ~
Ortega Zesty Vegetable Enchiladas are perfect for a meatless dinner. Made with Ortega Thick & Chunky Salsa, lentils, carrots, zucchini, and tomatoes, this vegetarian version of a Mexican classic is filling and delicious.
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Make five batches of spicy chicken and store! ~
We love taco night, but don't always have the time chop and brown chicken or beef. I always make enough chicken for five taco nights, storing the leftovers in tupperware. On later nights, we'll add some taco sauce to the cold chicken and microwave.
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Mexican Buffet Brunch ~
Serve Ortega Sausage Quiche along with a platter of fresh fruit and assorted breads. For beverages, serve a pitcher of freshly-squeezed orange juice and some delicious Mexican Hot Cocoa. Add Fruit-Filled Chimichangas with Cinnamon Custard Sauce to end the meal in style.
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Mexican Dinner ~
For a festive meal try Ortega Chicken Fajitas. You can adapt the recipe by substituting beef, pork loin, shrimp or any firm-fleshed white fish, such as swordfish. Serve Ortega Mexican Rice as an accompaniment and Ortega Green Chile Dip with tortilla chips as an hors d’oeuvre.
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Mexican Leftovers ~
When you have leftover chicken, don't make a boring chicken salad! Enjoy your lefovers with more flavor, and make it a finger food!!! Shred into bite sized pieces, dip in sour cream and then dip in salsa - it's a tasty change for quick leftovers!!!!!
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Mexican Soup ~
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Mother-in-Law Dinner ~
Here is a dinner that is complex, delicious and sure to impress your mother-in-law. Tamales can be made with a variety of fillings. Start the meal with Ortega Green Chile Guacamole, and serve Zucchini with Green Chiles as a side dish. End the meal with Mocha Bread Pudding with Caramel Sauce.
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Preparing and Cooking Dried Beans ~
To make them tender, place dried beans in a bowl, cover with cold water and place them in the refrigerator to soak overnight.
To quick-soak the beans: Rinse beans. Combine 1 pound beans and 8 cups cold water in large stockpot. Bring to a boil. Reduce heat to low; cook for 2 minutes. Remove from heat; cover. Let stand for 1 hour; proceed with recipe or cook by draining the soaked beans; rinse. Combine beans and 8 cups fresh water in stockpot. Bring to a boil; reduce heat to low. Cover; cook for 1 to 1¾ hours. Beans are done when they are soft.
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Prevent Tears When Cutting Onion ~
Trying cutting your onion near a lit candle or lit gas burner (the flame affects the potency of the compound that causes the tears). Children should do this only under adult supervision.
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Quick and Easy Mexican Recipe ~
Ortega Taco Casserole, which offers all the terrific taste of tacos in an easily re-heatable and delicious dish is a convenient meal solution for anyone who’s on the go.
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Quick Ortega Chile Ideas ~
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RECIPE ~
FOR A GREAT SIDE DISH WITH ALMOST ANYTHING , ESPECIALLY STEAK. 1 CAN GREEN CHILLES , 1 TABLESPOON MARGARINE , 1/2 BLOCK SHARP CHEDDAR CHEESE {SLICED}. BUTTER A BAKING PAN , ADD GREEN CHILLES AND TOP WITH CHEESE. BAKE FOR A FEW MINUTES AT 375 DEGREES UNTIL CHEESE IS MELTED . TRY IT YOU'LL LIKE IT EVEN WITH FRIED POTATOES.
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Seafood Recipes ~
Baja Fish Tacos can be made with either cod or whitefish, depending upon availability and your preference.
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Selecting and Cooking Fresh Corn ~
When buying fresh corn, select ears with healthy-looking husks. Store the corn in the husk in the refrigerator for no more than 2 days to retain as much of the sweetness as possible. To prepare fresh corn, remove the husks from the ears, scrub with a stiff brush to remove the silks or fibers, then rinse. Cut the kernels from the cob with a sharp knife. Cook, covered, in a small amount of salted boiling water for 4 minutes. Or, steam for 4 to 5 minutes. Drain and serve.
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Shaping Meatballs ~
To make sure your meatballs are similar in size so they cook evenly, try the following trick: For 1-inch meatballs, shape the seasoned meat mixture into a square 1 inch thick, then cut the square into 1-inch pieces. Correspondingly, for 1½-inch meatballs, shape the meat mixture into a 1½-inch-thick square and cut into 1½-inch cubes. Roll each cube into a ball and use in recipes like
Ortega’s Meatballs in Chile Sauce.
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Shredding Pork ~
The secret is cooking the pork in liquid until it is very tender. The longer it is cooked, the easier it is to shred. Once you master this process, try using the shredded pork as a filling in Ortega Tamales.
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Spicy Tuna ~
Instead of adding diced pickles to tuna salad, add diced jalapenos, minced green onions and celery.
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Stuffing Chiles ~
The mild poblano pepper, which is about the same size as a green bell pepper, only longer and more slender, is most familiar to fans of Chiles Rellenos. Peppers of all varieties can be stuffed with cheese, mixtures of chorizo and potatoes or shredded crab or shrimp. Stuffed Chiles in Ranch Sauce calls for Ortega chiles to be stuffed with cheese before batter frying.
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Summer Group Party ~
Ortega Mexican-Style Stuffed Peppers, which is a meatless entrée and can be prepared up to a day in advance, is perfect to serve to a group. Try Ortega 7-Layer Dip as an hors d’oeuvre and for dessert, bake up some Chocolate Chip Wedding Cakes, which are actually cookies. Prepare a day or two in advance and store in an airtight container.
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Tamale Filling ~
In addition to beef, Ortega’s Shredded Beef Filling – Machaca contains Ortega Green Chile Picante Sauce, Ortega Diced Jalapenos and cilantro. Tastes great in tacos and tostados.
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Tostados ~
Tostada composition is limited only by the cook’s imagination. Tostadas can be anything from 4-inch miniatures topped with a spicy mixture and used as an appetizer, to larger tostados piled higher for a quick, light main meal.
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Warming Taco Shells ~
To warm soft tacos in a microwave oven, wrap a stack of tortillas in waxed paper. To make them even softer, lightly sprinkle each one with water before wrapping. Microwave on HIGH (100%) power for 45 seconds. To heat in a conventional oven, wrap tortillas in aluminum foil. Sprinkle tortillas with water, if desired. Bake in preheated 300ºF. oven for 15 minutes.
To warm crisp taco shells, place shells on large microwave-safe plate. Microwave on HIGH (100%) power for 1 minute. For crisper shells, rearrange; heat for additional 30 seconds. Or, place taco shells on baking sheet. Bake in preheated 350ºF. oven for 6 to 8 minutes.
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