kjg (02/08/83)
#N:harpo:6800005:000:1364
harpo!kjg Feb 8 13:00:00 1983
well, here's my two cents worth...
On bottled sauce: Bag it...I make it with crushed tomatoes, onions,
peppers (jalapeno or green chilies), one clove garlic, and 0.25 to
0.5 teaspoons of cayenne pepper...it's easy try it, freeze excess...
On burritos: Also add green olives, guacamole, and/or sour cream, and
plenty of sharp cheddar and monterey jack cheese...warm beans, meat,
cheese on flour tortilla in your broiler, toaster oven, or microwave
("open face"), add other stuff (warm the suace, please)...
On chile or chili: I use beans ...
Other stuff:
1) guacamole: one large, california avacodo (florida variety
in my opinion aren't as good) mashed. add some sauce, lemon
juice, and dash of cayenne (or tobasco)...serve with nachos
(see #2) and margaritas (#3)
2) nachos: 1 bag PLAIN, TOSTITOS brand chips top with cheddar &
jack, heat 'til melted under broiler...no substitute for
tostitos...they're thin and crisp...not to salty...
additional toppins: seasoned meat, jalapeno slices, olives
seasoned, shreaded chicken...
3) margaritas: easy blender method: tiquila, triple sec, and
lime aid...add plenty of crushed ice...blend away.
Later I post my recipe for flautas if I can remember,
Arntcha hungry??
Kevin J Glass
harpo!kjg
PS- If anyone knows of a GOOD mexican restuarant in NJ let me know.