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Old 01-17-2006, 09:25 PM   #11
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Thanks so much for your help kadesma! Have you done it in a slow cooker before? Could I just follow the same directions you already gave me? I've decided on making them with pork but am unsure of what cut of meat to use, what do you use kads?
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Old 01-17-2006, 09:33 PM   #12
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Quote:
Originally Posted by corazon90
Thanks so much for your help kadesma! Have you done it in a slow cooker before? Could I just follow the same directions you already gave me? I've decided on making them with pork but am unsure of what cut of meat to use, what do you use kads?
Cora, when I use pork, I get a loin or tenderloin, I love the pork shoulder but it has so much more fat and I hate picking through the meat to get it all out. So I stick with the leaner cuts. I know I said crokpot, but meant slow cooker, so just follow your cookers directions, and I would add the broth that is what I do in mine.. I'd also add my flavorings more towards the end of the cooking time. Sorry if I mixed you up, I have a one track mind so slow cooker and crockpot are one and the same to me Can't wait to see how it turns out...

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Old 01-17-2006, 09:35 PM   #13
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I'll do Buffalo Chicken Enchiladas. Not authentic Mexican but oh-so-good!
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Old 01-17-2006, 09:40 PM   #14
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I can't do this one as it is Madeleine's birthday party that day and she will get to choose the food. So unless she chooses tacos, I'm out. Darn it! I will be following along and reading your recipes with great interest. Remember to take pix!
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Old 01-17-2006, 09:48 PM   #15
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Quote:
Originally Posted by Alix
I can't do this one as it is Madeleine's birthday party that day and she will get to choose the food. So unless she chooses tacos, I'm out. Darn it! I will be following along and reading your recipes with great interest. Remember to take pix!
DH is working on Sat, so I'll be making this on Friday! Why don't you do the same Alix?
Thanks for all your help kads! I was thinking tenderloin too. It's a lean piece of meat and I think it'll shred nicely. Yum! I'm excited!
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Old 01-17-2006, 09:49 PM   #16
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*Slapping forehead* DUH! Why on earth didn't I think of that?? I will do that. Friday night mexican it is!
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Old 01-17-2006, 09:52 PM   #17
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I'll see you there!
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Old 01-18-2006, 12:31 AM   #18
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I love Mexican food. Besides Asian dishes Mexican is the my next favorite food that I like to cook. This recipe is not an authentic Mexican recipe, but it is one that I love to make.

Mexican Stuffed Shells


12 jumbo pasta shells
1-lb. ground beef
1 ½ cups picante sauce (mild or medium, to taste)
1-8 oz. can tomato sauce
¼ teaspoon ground cumin
1/8 teaspoon chili powder
1-4 oz. can chopped green chilies
1 1/2 cups shredded Monterey jack cheese, divided

Cook pasta shells according to package directions. Drain well. Cook ground beef in a skillet, stirring occasionally to break up meat, until brown. Drain off fat.

In medium bowl, combine picante sauce, tomato sauce, broth, cumin, chili powder, mix well. Add ½ cup of the sauce mixture, chilies, and ½ cup of the cheese to beef. Mix well. Stuff shells with beef mixture. Spread half of the remaining sauce mixture in a 10-inch round baking dish. Place stuffed shells in baking dish. Pour remaining sauce mixture over stuffed shells. Bake, covered in a preheated 350° oven for 30 minutes, or until heated through. Top with remaining 1 cup of cheese. Return to oven and bake, uncovered, 5 minutes or until cheese is melted. Makes 4 servings.
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Old 01-18-2006, 08:54 AM   #19
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corazon, this is the tamale's that I found and I am making.

Also, my nephew in law, who is hispanic, uses pork shoulder as does his mother.
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Old 01-18-2006, 05:28 PM   #20
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Looks good tg! I really like how the website lays it all out and has lots of pictures. I'll print that out to help me along for sure. We'll be able to compare notes since we're making the same thing. What a major production though! I'll have to go by Target and get a steamer that will fit in my large pot.
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