Authentic Mexican Recipies Recepies

Grilled El Monterey Burritos in Smoked Southwestern Corn Custard

• 6 El Monterey Burritos (customer's choice)
• (1) 15 oz. can whole kernel corn, drained
• (1) 15 oz. can creamed corn
• 2 eggs, beaten
• 1 cup milk or half n half
• 2 tsp. cumin
• 2 tsp. granulated garlic
• 1/8 tsp. white pepper
• 1 tsp. chile powder
• 2 Tbl. chopped cilantro
• 90-100 Ritz crackers; crushed fine
• 1/2 cup chopped green onions
• 1/4 cup chopped red bell peppers

Directions:

1. Preheat oven to 350ºF & Fire up your indoor or outdoor electric grill.
2. Fully thaw burritos and liberally brush with cooking oil. Grill burritos on all sides to completely reheat to an internal temperature of 165ºF. Wrap in foil to keep warm.
3. In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, seasonings, cilantro, crackers, green onion; and red peppers mix well.
4. Pour mixture into a lightly butter casserole dish and place grilled burritos in casserole dish. Bake at 350ºF (175ºC) for 50 minutes.

Char-Broiled Steak Flour Taquitos & Mexican Cabbage Slaw w/ Tomatillo Vinaigrette

Ingredients:

• 18 each El Monterey® Char-Broiled Steak Flour Taquitos
• 1 small head White cabbage shredded or your favorite green salad
• 1 bunch Red radishes shredded
• 2 large Carrots peeled and shredded
• 1 small Red onion sliced paper thin
• 2 cups Tomatillo Vinaigrette
• 4 medium Tomatoes cut into wedges
• 1 large European cucumber sliced thin
• 1 cup Peanut meats toasted and coarsely chopped
• 3 cups Guacamole
• 3 cups Sour cream
• 2 each Limes cut into wedges

1. Heat up El Monterey® Char-Broiled Steak Flour Taquitos according to reconstitution instructions on the package and keep warm.
2. In a mixing bowl thoroughly toss together the next four ingredients with just enough of the Tomatillo Vinaigrette to lightly coat but not saturate the greens.
3. Adjust taste of salad by adding any additional salt & black pepper.
4. Portion the tossed salad mix onto 6 large entrée plates, lifting the salad up off the plate as to form a high pile of greens.
5. Carefully arrange three El Monterey® Char-Broiled Steak Flour Taquitos a top the salad without loosing too much height off the salad from the weight of the Taquitos.
6. Garnish plate with the rest of the ingredients, squeeze a wedge of lime all over the finished salad and serve immediately.