Lalalabambamexicandipole Recipes

LA LA LA BAMBA! MEXICAN DIP OLE'!

Steps:

• Mix taco seasoning with sour cream and mayonnaise, and let sit for at least an hour.
• Mash avocados with lime juice.
• On a large serving platter, spread beans approximately 1/2" thick, using a spatula. Carefully top with avocado mixture, spreading to almost cover the bean layer. Top with sour cream mixture.
• Finish with a layer of cheese, olives, tomato, green onions, and cilantro.
• Refrigerate until ready to serve. Serve with tortilla chips or scoops.

LA BAMBA CASSEROLE

Steps:

• Preheat oven to 375°.
• Cut green chiles in half lengthwise.
• Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble.
• Add diced tomatoes; cook 5 minutes or until liquid evaporates.
• Spoon turkey mixture over chiles.
• Top with corn.
• Carefully spread beans over corn.
• Sprinkle cheese over beans.
• Bake at 375° for 30 minutes.
• Let stand 5 minutes; top with chopped tomato and green onions.
• Yield: 6 servings (serving size: 1 1/3 cups).

MEXITANA ANCHO-LAMB CHILI

Steps:

• Preheat the oven to 250 degrees F.
• In a Dutch oven, sweat the onions, garlic, chiles, cilantro, annatto seed paste, chili powder, cinnamon, oregano, and cumin in the olive oil. Add the lamb stew meat, and continue to cook until the meat has caramelized just slightly. Deglaze with the beer. Add the lamb stock, and tomatoes. Put the lid on and pop it into the oven while the shearing goes on. Stir it occasionally and cook for about 4 to 6 hours. When the shearing is done, grate the chocolate into the chili, which by now should be sublime. Ladle it into bowls and top it with the grated Cotija cheese and serve with a nice cold beer, fresh cornbread, a salad and feel the flavors of Mexico transport you!

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

TRADITIONAL FILIPINO LUMPIA

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.