South Of The Border Essentials Mexican Pizza Recipes

Steps:

• Coat two 12-in. pizza pans with cooking spray; sprinkle with cornmeal. Divide the bread dough in half; roll each portion into a 12-in. circle. , Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake at 425° for 12 minutes or until lightly browned., Meanwhile, in a large skillet, cook the beef, onion, yellow pepper and garlic over medium heat until meat is no longer pink; drain. Stir in refried beans, salsa, chilies and chili powder; heat through. , Spread over the crusts; sprinkle with cheese. Bake 6-7 minutes longer or until cheese is melted. Top with tomatoes and lettuce; serve immediately.

Steps:

• 1. heat oven to 475°. Make cornmeal pastry. Bake until light Brown, 8 to 10 minutes; cool.
• 2. Reduce oven temperature to 400. Mix beans, chilies, and pepper sauce; spread over crust.
• 3. Mash avocado. Mix in sour cream and lemon juice; reserve. Arrange tomatoes around edge of pan.
• 4. Arrange onion in ring around tomatoes. Spoon reserved avocado mixture into ring next to onion; sprinkle avocado mixture with cheese.
• 5. Place green pepper in center. Bake until hot and cheese is melted, about 15 minutes. Makes four servings or 16 appetizers
• 6. cornmeal pastry: 1/3 cup +1 tablespoon shortening or 1/3 cup lard 1 cup flour 1/4 cup yellow cornmeal 1/2 teaspoons salt 3 to 4 tablespoons cold water cut shortening into flour, cornmeal and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; shape into flattened round on lightly floured cloth covered board. Roll pastry 1 inch larger than inverted 12 inch pizza pan. Fold pastry into quarters; place in pan. Unfold and ease into pan, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute if desired. Prick bottom and side thoroughly with fork.

Steps:

• 1. PREP/PREPARE
• 2. The proportions listed are enough to flavor 1 pound of pork, beef, or chicken.
• 3. What is Chorizo? A lot of sausages use the name chorizo, but the most well known (and can be found in well-stocked grocers around the country) are Spanish and Mexican. The Spanish variety uses diced pork and is cured for a long period of time. The Mexican version (the one we are making) uses ground meat and spices and is traditionally ready in about 3 days. This recipe creates awesome chorizo, and can be used right away.
• 4. Uses for Chorizo • Stirred in with scrambled eggs. • Sautéed up with potatoes and spices to make Mexican hash. • Used to make tacos, enchiladas, and queso dip. • Mixed in with a bowl of red beans and rice. • Add some to ground beef and make a Mexican meatloaf. The possibilities are endless... Have some fun with it.
• 5. Gather your ingredients (mise en place).
• 6. Add all of the dry spices together.
• 7. In a large mixing bowl, combine 1 pound of ground chicken, pork, or beef.
• 8. Add the ground spices, the baked garlic, and apple-cider vinegar, then mix together. I like to use my hands.
• 9. PLATE/PRESENT
• 10. Use immediately with your favorite Mexican recipes or freeze for later use. This is my version of a Mexican meatloaf. Enjoy.
• 11. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. I am topping this recipe with mash potatoes; however, it would be great served over a bed of homemade egg noodles, or even over rice. Here is the recipe I am using for the taters. https://www.justapinch.com/recipes/side/potatoes/holiday-essentials-slow-cooker-mash-taters.html?r=5 FYI: I added some sharp cheddar cheese to the taters... Because I can.
• 3. You will need a large skillet to cook the filling. In addition, you will need small dishes that are capable of holding the ingredients. I am using white ramekins that hold 8 ounces (225g) each. Based on the ingredients you should be able to make about five of these. Or you could put all the ingredients into a standard ovenproof deep pie dish.
• 4. If you make more of the filling than you need, understand that it freezes very well, and if frozen properly will last 4 - 6 months.
• 5. Gather your ingredients (mise en place).
• 6. Make some mashed taters and keep warm.
• 7. STAGE I
• 8. Add the butter and oil to a large skillet over medium heat.
• 9. When the butter melts, add the onions and carrots, then partially cook for about 2 - 3 minutes.
• 10. Add the garlic and stir for an additional 30 - 60 seconds.
• 11. STAGE II
• 12. Add the beef and chorizo.
• 13. Lower the heat a bit and cook until about 75% of the liquid has evaporated, about 10 - 12 minutes.
• 14. STAGE III
• 15. Add the dry spices.
• 16. Stir to combine, about 60 seconds.
• 17. STAGE IV
• 18. Add the remainder of the ingredients.
• 19. Stir and allow to simmer until the filling reduces and begins to thicken, about 10 - 15 minutes.
• 20. ASSEMBLY
• 21. Add the hot mixture to a small bowl (ramekin).
• 22. Lay a slice of provolone on top, if using.
• 23. Cover with the warm mash taters, and a pat of butter.
• 24. If you wish, you can pop them under a broiler until the taters begin to brown in spots, about 1 - 2 minutes.
• 25. PLATE/PRESENT
• 26. Serve with some dinner rolls or crusty bread, and maybe a small side salad. Enjoy.
• 27. Keep the faith, and keep cooking.