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Recipes by Perlita, Family & Friends
Authentic Mexican cuisine you make at home
CORNED BEEF and CABBAGE TACOS with
GUINNESS HORSERADISH CREAM SAUCE - Not just for St. Patrick's Day left-Overs
By: Southwest Salsa Co.
Corned beef and cabbage tacos with Guinness horseradish cream sauce. The sauce really accents the
flavors in the corned beef. I am not kidding you, this sauce is amazing. These tacos are the perfect way
to use up your left over corned beef, but it’s also a great way to serve it in the first place. The choice is yours.
Either way, you’ll need cooked corned beef for the tacos.
We cooked it in a mixture of Guinness, water (1 can Guinness + 1 quart water), and the spice packet.
I followed the directions, and then chopped it up. You could really prepare the corned beef using any method
though – boiling, roasting, slow cooking.
PREP TIME: 20 MINS
SERVES: 8
INGREDIENTS:
⅓ cup sour cream
⅓ cup light mayonnaise
¼ cup Guinness
3 teaspoons fresh horseradish
2 teaspoons spicy brown mustard
1 teaspoon cider vinegar
¼ teaspoon salt
¼ teaspoon pepper
2 cups cooked, chopped corned beef, heated
1 package coleslaw mix
8 multigrain tortillas
INSTRUCTIONS
To prepare the sauce:
1. In a small bowl, whisk together the Sour Cream, Mayonnaise, Guinness,
Horseradish, Spicy Brown Mustard, Vinegar and Salt & Pepper.
NICE and EASY MARGARITA's - You can enjoy the Party Now !
By: Matina @ 541 trends - Formally Fabulous Finds in Bend, OR.
INGREDIENTS:
1 - Fifth of White or Clear Tequila
1 - (12 oz.) Can Frozen Concentrated Limeade - ( *Only the Limeade, Don't Add Water to can )
1 - 2 Liter Bottle of Diet or Regular Squirt
Mix in a Large Punch Bowl, Cover & Freeze Over-Night
Serve with a Ladle into 9 oz. Clear Solo Cups next day.
SERVINGS: About 20 - ( No One really Knows )
SPANISH RICE
By: Southwest Salsa Co.
INGREDIENTS:
1 1/2 Cups of Long Grain White Rice - * White Rice Only !
1 Tbsp of Olive Oil
Cilantro - Small Handful Chopped
2 Large Cloves of Garlic - Sliced
1/4 Cup of Onions or Scallions
1 Cup of Diced Roma Tomatoes
4 oz. Fresh Diced Jalapeno or 1 Can Diced Jalapeno - Optional
1/2 Cup Bell Peppers Total - Green, Red, Yellow & Orange for Color !
1 Can of Tomato Sauce - 8 oz.
* 1 Tbsp. of Knorr Chicken Bouillon Powder w/ 2 1/2 Cups Boiled Water
or
* 3 Cups Chicken Broth from Cooked Chicken ~ Not Both !
PREPARATION:
1 1/2 Cups of Long Grain White Rice in Large Sauce Pan
Brown the Rice w/ 1 Table Spoon Olive Oil, abt. 5-8 Minutes
4 oz. Tomato Sauce
1 Teaspoon of Chicken Bouillon & Add Boiled Water to fill Sauce Pan
1/3 Mined Jalapenos of a 4 oz. Can - Optional
1 Teaspoon Salt - Adjust to Taste !
2 Sliced Garlic Cloves or 1 large Tbsp of Diced Garlic
* Cover with Sauce Pan Lid to Trap Flavor !
Cook 30 Minutes or until Fully Cooked or Till Broth is Evaporated
COOK TIME : Abt. 45 Total Minutes
OPTIONS: Stewed Tomato, Onions or Mushrooms. Add our: Benito's Fuego Salsa
* The More Tomato Sauce, The More Red the Rice is in Color !
SERVINGS: About 6
JALAPENO POPPERS
By: Southwest Salsa Co.
INGREDIENTS:
EMBASA - Whole Pickled Jalapenos - About 12-14 in a Can
1/4 Cup of Vegetable Oil
Monterey Jack Cheese Cut into thin 1/4" x 5" Strips for Stuffing
Enriched Un-Bleached White Flour
2 - 3 Large Eggs
PREPARATION:
* DO NOT RINSE PEPPERS w/ WATER - LEAVE PICKLING VINEGAR on PEPPERS
Pull out Seeds and Ribs from Jalapeno Peppers by Cutting Open
Stem End of Jalapeno Peppers. - Do Not Split Open Peppers !
Stuff Peppers with Cut Strips of Pepper Jack Cheese at Open Stem End.
Seperate Egg Whites from Yolk of Eggs. - Set Yolks aside.
Whip Eggs White till Foamy - Very Important !
* MIXTURE should RESEMBLE LEMON MARANGE PIE FILLING.
Mix Egg Yolks Back into Batter before Coating Peppers.
Heat Oil in a Large Frying Pan at Medium Heat, not High.
Dip Stuffed Peppers in Flour, then Whipped Egg Batter.
Cook till Golden Brown - About 4 Minutes.
Let Cooked Peppers Dry on Paper Towels till Cool enough to Eat.
SERVINGS: About 4