Tijuanatorte Recipes

FRENCH CANADIAN TOURTIERE

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

TIJUANA TORTA

Steps:

• Mash beans, salsa, jalapeno and cumin in a small bowl.
• Mash avocado, onion and lime juice in another small bowl.
• Cut baguette into 4 equal lengths.
• Split each piece in half horizontally.
• Pull out most of the soft bread from the center so you're left with mostly crust.
• Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.
• Cut each in half and serve.

TIJUANA TORTE

Steps:

• Brown beef and onion in pan, Drain.
• Add other ingredients, except cheese.
• Simmer 10 to 15 minutes.
• Place 1/4 cup mixture in a 9x13 baking dish.
• Place a layer of tortillas on top.
• Add more mixture, then cheese.
• Repeat the same until finished.
• Bake at 350 for 25 minutes, until cheese is bubbling.
• Optional: Before serving add last layer of tortillas spread 1 to 1 1/2 cups sour cream over mixture.

BETTER AND HOTTER TIJUANA CAESAR

Steps:

• In a wooden bowl combine the sliced avocado and lime juice and mash the avocado with the back of a spoon. Add the garlic, mustard, vinegar, jalapeno and salt and combine the mixture
• until creamy. Add half the olive oil and stir to incorporate.
• Add the Romaine lettuce leaves and coat them completely. Add the remaining olive oil by pouring in a very patient, slow, steady stream to produce a smooth, creaminess to the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste.
• Add the jack cheese and the grilled tortilla slices and toss the salad again to coat the greens evenly.

TIJUANA TIDBITS

Steps:

• In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat., Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.

TIJUANA TORTE RECIPE

Steps:

• Preheat over 350. Brown meat and onions in pan. Drain fat. Add the other ingredients (except cheese & tortillas) and simmer 15 minutes. Place 1/4 mixture in 9X13 baking dish. Place layer of torn tortillas on top. Add more mixture and cheese. Repeat until finished. Bake 25 minutes or until bubbly. Note: whole can tomato sauce makes it very spicy.

TORTILLA TORTE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce, chilies and taco seasoning; mix well. Layer one tortilla, 1 cup meat sauce and 2/3 cup cheese on 10-in. microwave-safe pie plate. Repeat layers four times. Top with the remaining tortilla and cheese. Microwave uncovered, on high for 3-6 minutes or until cheese is melted. Cut into wedges. Serve with toppings of your choice.

TITORITA

Steps:

• Add all ingredients to a shaker with ice.
• Shake and strain into a glass over ice or into a martini glass.
• For a spicy kick, add three jalapeno slices to the shaker.
• Garnish with a lime slice.