Mexico

Mix Mexican Blend of shredded cheese with chopped raw onion.
Place 1/4 C of Shredded Cheese mixture  on to Flour Tortillas, and roll up and place in glass baking dish. Repeat until baking dish is full of the filled/rolled Tortillas. In bowl, mix Enchilada sauce, plain tomato sauce and 1 tsp of Mickey & T's Taste of Mexico. Pour mixed sauce over the Tortillas. Add some Mozzarella as a garnish top. Bake in oven 30 minutes until hot.

Add 3 tablespoons of Oil to pan on medium-high heat.
Cook strips of ground round or sliced chicken strips.
( Optional- You can use the Fajita Marinade directions below to prepare the meat prior to cooking).

While sizzling in pan; add 1 - 2 tablespoons full of Mickey & T's Taste of Mexico spices, and slices of green peppers and onion.  On MEDIUM, saute until done. Place portions on a warmed flour tortilla and add garnishes- like cheese, sour cream, guacamole or salsa.


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FAJITA MARINADE:  Combine 1 cup of diced tomatoes, 1 tablespoon sugar, 1 tablespoon Mexico spice, 1 onion julienned, 1 cup of corn or vegetable oil and 1/2 cup of cider vinegar.  Let chicken strips marinate 1 -2 hours in refrigerator or overnight if possible in a glass dish covered in plastic wrap.

 

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Ensalada Mexicana: Cauliflower florets, shredded carrots, sliced black olives, Great Garlic, broccoli florets, tomato strips, green and red pepper julienned. Toss well, but gently. For dressing combine cider vinegar, olive oil, Mexico Spice, juice of 1 lime and 1 tablespoon Dijon mustard. Whisk well and pour over salad just before serving. Top with guacamole, sour cream and shredded cheddar.
Salsa: 2 cups canned diced tomatoes drained and chopped. Finely dice 1/2 cup fresh tomatoes. Add 2 tablespoons red wine vinegar. 1/2 cup diced onion, 2 tablespoons fresh lime juice. 2 tablespoons fine chopped flat leaf parsley. 1 heaping teaspoon coarse salt. 1 minced garlic clove or 1 heaping teaspoon Great Garlic. 1/4 cup of water. 2 tablespoon minced chives. 1/4 teaspoon sugar (optional). 1/2 cup tomato juice or snappy V-8. 3/4 cup diced bell pepper and 1 heaping teaspoon (mild) or 1 tablespoon (spicier) Taste of Mexico. Combine all of the ingredients in a glass or ceramic bowl and chill overnight. Serve at room temperature with homemade chips.
The easy way: Open 1 can of diced tomatoes, add fresh veggies and Taste of Mexico. Add a squeeze of lime and a splash of vinegar.