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Old 02-24-2016, 12:05 PM   #11
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I think it was Dawg who turned me on to Ranch dressing mixed with Catalina for Taco salad. Deeeeeelish.
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I mix salsa and Catalina for taco salad, it was very popular at a Mexican place where I bartended. I do use Catalina or French and ranch on most of my other salads.
Ranch mixed with picante sauce is good for taco salad, and is a good dip for jalapeņo poppers and other deep fried munchies. I like it with fried green beans or mushrooms.
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Old 02-24-2016, 08:30 PM   #12
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I chop romaine lettuce, top it with Tex-Mex beans, cheese, two poached eggd, guac, sour cream, and salsa. That's my taco salad. Had it for breakfast today
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Old 02-24-2016, 09:21 PM   #13
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I chop romaine lettuce, top it with Tex-Mex beans, cheese, two poached eggd, guac, sour cream, and salsa. That's my taco salad. Had it for breakfast today
What are Tex-Mex beans?
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Old 02-25-2016, 12:23 AM   #14
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What are Tex-Mex beans?
Black beans seasoned with tamari, cocoa powder, red chili flakes, Chipotle powder, chili powder, cayenne. I usually make a big pot. Drain off some water and then season.I use equal psrts tamai, cocoa, and chiili powder. I use equal amts of chipolte and pepper flakes and about 1/2 as much cayenne. Simmer for another 30 minutes. Reheat when I want to eat them. They keep for week in the fridge. Also freeze well.
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Old 02-25-2016, 01:17 AM   #15
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Black beans seasoned with tamari, cocoa powder, red chili flakes, Chipotle powder, chili powder, cayenne. I usually make a big pot. Drain off some water and then season.I use equal psrts tamai, cocoa, and chiili powder. I use equal amts of chipolte and pepper flakes and about 1/2 as much cayenne. Simmer for another 30 minutes. Reheat when I want to eat them. They keep for week in the fridge. Also freeze well.
Tamari sounds like an odd ingredient for Tex-Mex beans and coca powder is too close to Mole' for me. Interesting recipe though.
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Old 02-25-2016, 11:42 AM   #16
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The tamari adds a certain depth. This is how a local Tex-mex restaurant makes its beans. I have used instant espresso when I ran out of cocoa. I have also added Mexican oregano and ezpazato (sp). I play with it. I'm addicted to these beans. I make hummus out of them with toasted pepitos and lime juice, etc., quesadillas, empanadas, toss them in soups, all kinds of dishes. I generally have some in the fridge or freezer.
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Old 02-25-2016, 12:10 PM   #17
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I don't really like black beans but I made Cowboy Beans with pinto beans in my Instant Pot multicooker recently, using similar ingredients. It was pretty good.

I can see using a little tamari as an umami booster. Not enough to really taste it but enough to increase the savoriness of the dish.
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Old 02-25-2016, 07:32 PM   #18
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"Ranch mixed with picante sauce is good..." I could see making this combo Rick.

I had a cheeseburger pizza once. A lot of toppings, red onion, bacon , cheese mix, pickles, more, topped with chopped or shredded lettuce once out of the oven. For some reason, it wasn't all that it was cracked up to be. I think it was the dill pickle slices, and I love warm dill pickles on a burger. Maybe there was something wrong with me that day.

What's almost threatening on the horizon around here is Sloppy Joe Salad. If I had one more day of leftovers, I 'd be inclined to do it.
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Old 02-25-2016, 09:11 PM   #19
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I don't really like black beans but I made Cowboy Beans with pinto beans in my Instant Pot multicooker recently, using similar ingredients. It was pretty good.

I can see using a little tamari as an umami booster. Not enough to really taste it but enough to increase the savoriness of the dish.
That's what the tamari does. I have used soy, but prefer the tamari.
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Old 02-26-2016, 01:12 AM   #20
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Good idea, gonna try this way.
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