Homemade Salsa

Since I was a little kid, I have gone to a local Mexican food restaurant called Marcados. The salsa at this restaurant is amazing. They make it like a 'stew' and serve it warm. Recently, I have tried recreating this recipe. I know I am on the right track but, the recipe needs a ton of work. Though, this a a great, warm salsa to serve with any hispanic/mexican meal at home. I usually will make a small batch to go with a meal. This recipe will be enough for 4 people. 

Ingredients

• Three small vine ripe tomatoes
• 1/3 cup of cilantro
• 2 tbsp of tomato paste
• 1/3 cup of water
• 1/8 cup of chopped cilantro
• 1 tsp of garlic powder
• 1 tsp of onion powder
• salt to taste

First, begin my blanching the tomatoes. Allow the tomatoes to cook  in boiling water for about five minutes. Remove the tomatoes from the water to cool. Then, take the skin off the tomatoes. Chop the tomatoes and place in a sauce pan along with the other ingredients. Cook the salsa by first bringing it to a boil on the stove then turn down the heat to a simmer. Allow the salsa to cook for a hour. Add salt to the salsa to taste and any more of the other seasonings if necessary. 

 Enjoy! 

Cheese GALORE Vegetarian Enchiladas

These enchiladas are filled with vegan ground with sharp cheddar topped with a cheese sauce with more sharp cheddar along the top. This recipe is CHEESE extreme and packed with flavor.  Anyone who has ever tried my enchiladas has said they are the BEST. If you are looking for a Mexican recipe to have at your next meal, this is definately one to try.


Preparing Cheese Sauce 

Begin by making a queso sauce. This is similar to making a queso dip. I actually make a ton extra to have extra with my enchiladas or to eat with chips before the meal. First, cut up about 1/2 cup of white onion. Then saute the onion is a large pot with a little olive oil. Then add 32 ounces of hot sauce. Allow it to come to a boil on medium high heat.

Then, reduce the heat and add 32 ounces of velveeta chopped in small cubes. Do not increase the heat and stir constantly to prevent the cheese from sticking. Then, add 1/8 cup of cilantro and 2 tablespoons of taco seasoning. Continue to cook until the cheese is completed melted. Remove from the heat and allow to cool.

Preparing Enchilada Filling

Make the enchilada by first chopping up 1/2 a cup of white onion. Saute the onion with little olive oil in a large pan for a few minutes. Next, add the vegan ground (12 ounce package) along with 1 or more tablespoons of olive oil. It is fine to add the ground when it is frozen. Allow to the veggie ground to cook for three minutes. Pour in one can of rotel tomatoes. Do remove some of the excess juice before adding the tomatoes to the ground. Season with a 1/8 cup of cilantro, 3 tablespoons of taco seasoning, and 1 teaspoon of garlic powder. Continue to cook the filling for 5 minutes. Add salt to taste. If needed, add more taco seasoning and garlic if you would like more. Once done, set to the side to cool before making the enchiladas.

Preparing Enchiladas

You can use flour or corn tortillas to make the enchiladas. I prefer to use flour. Fill each tortilla with a scoop of meat along with 2 to 3 tablespoons of shredded cheese. Roll up each tortilla and place in a large casserole dish. Then recipe will easily make 10 enchiladas

Cover the top as much queso sauce as you choose. There will be a ton extra. But, this is great as a left over. Add shredded sharp cheddar cheese all over the top. About 2 cups will over the top of the enchiladas. Place the enchiladas into a 375 degree preheated oven for 20 minutes.

Serve the enchiladas warm topped with extra queso and salsa. Enjoy!!


Ingredients

Enchilada Cheese Sauce

• 32 ounces of velveeta- mexican, regular, or 2% milk
• 32 ounces of salsa- any brand
• 1/8 cup of cilantro
• 1 tbsp of taco seasoning
• 1/2 cup of white onion

Filling

• 3 cups of shredded sharp cheese
• 12 oz of vegan ground
• 1 can of rotel tomatoes- mild, original or hot
• 1/8 cup of cilantro
• 3 tbsps of taco seasoning
• 1 tsp of garlic powder
• 1/2 cup of white onion
• salt to taste