BREAKFAST Huevos Rancheros (Ranch-Style Eggs) Serving Size : 6 Preparation Time :0:00 6 corn tortillas BREAKFAST Huevos Rancheros (Ranch-Style Eggs) Serving Size : 6 Preparation Time :0:00 6 corn tortillas In a medium skillet heat the 1/4 cup cooking oil. Dip the
tortillas, one at a time, in oil for a few seconds till softened but not brown, remove and
repeat with remaining tortillas. Keep warm. In the same skillet cook the onion until
tender but not brown. Stir in the Arriba! Mild Red Salsa, garlic salt and green chili
peppers. Simmer, uncovered, 10 minutes. Break the eggs into mixture, taking care not to
break the egg yolks. Season to taste. Cover skillet and continue to simmer the eggs five
minutes (or until done to your preference). Place an egg with some of the tomato mixture
on each tortilla. Top each serving with a small amount of shredded cheese. Makes 3
servings. DIPS Serving Size : 1 Preparation Time :0:00 Categories : Dips 16 oz Arriba! Spicy Black Bean Dip Use a 9-inch casserole dish. Spread the Arriba! Spicy Black
Bean Dip evenly over the bottom of the dish. Mix sour cream with Arriba! Chipotle Salsa
and spread evenly over the bean dip. Mix the avocados with lemon juice and spread evenly
over the sour cream. Mix the two cheese and sprinkle evenly. Sprinkle tomato, onions,
bacon and olives as a final touch. Chill for two hours. Serve with favorite corn tortilla
chips. Makes 4 to 5 cups of dip. - - - - - - - - - Salsa de Queso y Chipotle (Chipotle Cheese Dip) Serving Size : 1 Preparation Time :0:00 16 oz Arriba! Chipotle Salsa Simply blend equal amounts of cream cheese and salsa, chill
and serve with favorite chips, crackers or bread. - - - - - - - - - Salsa Verde con Queso Velveeta (Verde Velveeta Dip) Serving Size : 1 Preparation Time :0:00 1 pound Velveetta cheese --
cubed Use a double boiler, bring water in bottom pan to a rapid
boil. Combine all ingredients in top pan and place over boiling water. Continue to stir
until cheese is completely melted and blended with other ingredients. Add additional milk
if thinner consistency is desired. Makes 3 to 4 cups of dip. Serve with favorite corn
tortilla chips. - - - - - - - - - Serving Size : 1 Preparation Time :0:00 4 avocados, peeled -- seeded
and mashed In a bowl stir together the mashed avocados, Arriba! Medium
Red Salsa, onion, chili peppers, lemon juice, salt, and worcestershire sauce. Season to
taste & chill. Serve with corn tortilla chips. ENTREES Arriba! Pescado Cozido con Espinacas
(Baked Arriba! Fish with Spinach) Serving Size : 4 Preparation Time :0:00 4 fish fillets Preheat oven to 350 degrees. Place fillets in a single
layer in a casserole dish. Squeeze lime over the fillets. Salt and pepper to taste. Spread
Arriba! Medium Red Salsa evenly over fish. Bake 10 minutes. Crush the Ritz crackers and
combine them with the Parmesan and basil. Stir in 2 tablespoons melted butter until evenly
distributed. Remove fish from oven and spread crumb mixture evenly over the salsa. Return
to oven and bake another 10 minutes or until fish is done. Fish is done when it flakes
easily with a fork. Melt remaining butter in a large skillet over medium-high heat. Add
garlic and stir to coat; saute 30 seconds. Add spinach and saute 3 minutes; season lightly
with seasoned salt. To serve, divide sauteed spinach among 4 dinner plates. Top each with
a crusted fish fillet. - - - - - - - - - Arriba! Tamales de Carne (Arriba! Beef Tamales) Serving Size : 1 Preparation Time :0:00 1 cup lard Combine lard, masa and cornmeal in heavy-duty electric
mixer and whip 10 minutes on slow speed until creamy. Add baking powder, salt and paprika;
blend thoroughly. Add stock and whip until completely blended. Asamblar Tamales (Assembling
Tamales) To make tamales, you will need 30 dried cornhusks (hoys)
and 1 quart cold water. Submerge husks in water and soak 1 hour. Remove husks from water;
pat dry. They should be soft and pliable. Spread a thin layer of masa (1/4-inch thick) on
each softened husk, covering about a 4-inch square area. Hold husk at top with fingers and
spread masa over surface to end of husk. Place a heaping tablespoon (about 1 ounce) of
filling in center of masa. (In spinach tamales, sprinkle a tablespoon or so of grated
cheese on top of filling.) Press masa together with thumbs so it touches. Fold corn husk
over so that masa completely surround filling. If the husk splits, you can usually just
fold over the split piece. Fold end of corn husk over so that one end of the tamale is
closed. Place upright in a steamer with open end of tamale husk up. Stem, covered, 20 to
30 minutes. until masa is firm but still soft. Let tamales sit 5 minutes before serving. Tamales de Carne Estilo Rancho
Tejas - Relleno Serving Size : 10 Preparation Time :0:00 1/4 pound ancho chilies water
Soak anchos in simmering water to cover 30 seconds. Turn
off heat and let sit 5 minutes. Remove chilies from water, drain and puree in blender,
adding chicken stock as needed to make a paste. Place anchos and Nortena Arriba! Red
Enchilada Sauce in skillet over medium heat. Add salt, cumin, pepper and garlic; mix in
thoroughly. Gradually sprinkle in beef and mix, being sure to seperate pieces so they
don't stick together. Add small amounts of chicken stock to keep mixture from sticking to
the bottom of the pan. When meat is thoroughly mixed in, coated and hot, remove from heat
and let cool. - - - - - - - - - Masa Para Tamales (Masa for
Tamales) Serving Size : 10 Preparation Time :0:00 1 cup lard Combine lard, masa and cornmeal in heavy-duty electric
mixer and whip 10 minutes on slow speed until creamy. Add baking powder, salt and paprika;
blend thoroughly. Add stock and whip until completely blended. - - - - - - - - - Arriba! Y Filetes (Arriba! & Ribeyes) Serving Size : 2 Preparation Time :0:00 6 ounces Arriba! Red Salsa For marinade, combine Arriba! Red Salsa, lime juice, oil,
oregano and garlic. Place steaks in plastic food-safe bag; add marinade, turning to coat.
Close bag securely and marinade in refrigerator 30 minutes, turning once. Remove steaks
from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals.
Grill 11 to 14 minutes for medium-rate to medium doneness, turning occasionally. Makes 2
servings. - - - - - - - - - Cacerola de Hamburguesa (Hamburger Pie) Serving Size : 4 Preparation Time :0:00 1 pound ground beef In large skillet, cook meat and onion till meat is lightly
browned and onion is tender. Add salt and pepper. Add drained beans and Arriba! Mild Red
Salsas; pour into greased 1 1/2 quart casserole. Mash potatoes while hot; add milk and
egg. Season with salt and pepper. spoon in mounds over casserole. Sprinkle potatoes with
cheese. Bake in moderate oven (350 degrees) for 25 to 30 minutes. Makes 4 servings. - - - - - - - - - Camaron con Salsa Flamenco Serving Size : 2 Preparation Time :0:00 1 1/2 pounds shrimp -- fresh or frozen For Dressing: Combine oil, vinegar, cilantro, lime juice,
garlic, salt, pepper an Arriba! Chipotle Salsa in a medium bowl. Set aside. In large bowl,
combine shrimp, Arriba! Medium Red Salsa, cucumber, beans and green onions. Toast muffins
twice or until crisp and golden brown, slice into quarters. Set aside. Toss shrimp mixture
with Flamenco Dressing. Add muffin quarters; toss and serve immediately. Garnish with
chopped green onion. Makes 2 servings. - - - - - - - - - Chilaquiles
(Tortilla Skillet) Serving Size : 4 Preparation Time :0:00 6 tortillas --
(6-inch) cooking oil Tear tortillas in 1 1/2-inch pieces. Heat 1/2 inch oil in
heavy saucepan or deep skillet. Fry tortilla pieces in hot oil for 45 to 60 seconds or
till crisp and golden. Remove with slotted spoon; drain on paper toweling. Pour all but 2
tablespoons oil from skillet; return tortillas to skillet. Stir in eggs and salt; cook and
stir till tortillas are coated and eggs are set. Stir in Arriba! Red Salsa, 1 cup of the
cheese, the water, and half the onion. Simmer, uncovered, for 15 minutes. Turn into
serving dish; top with remaining cheese and onion. - - - - - - - - - Chile
Con Carne (Beef 'N Chile) Serving Size : 4 Preparation Time :0:00 1 pound ground beef In heavy skillet, cook meat, onion, and green pepper untill
meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover
and simmer for 1 hour. Remove bay leaf. Makes 4 servings. - - - - - - - - - Chuleta de Puerco Gisada de Martha Serving Size : 3 Preparation Time :0:00 1 pound pork tenderloin
Charcoal grill pork tenderloin. Slice tenderloin in 1/4
inch medallions and place on micro-waveable serving dish. Spoon 8 oz of Arriba! Medium
Green Salsa over the loin, sprinkle Monterey Jack cheese over the salsa. Microwave on high
until the cheese melts. Spoon the sour cream over the cheese and sprinkle with chopped
onions. Makes 3 servings. - - - - - - - - - Comida Mejicana Hecha Facil (Easy Mexicali Dinner) Serving Size : 6 Preparation Time :0:00 1 pound ground beef Cook meat and onion in large skillet until onion is tender.
Stir in noodles, Arriba! Red Salsa, 1 cup shredded cheese, olives, and seasonings. Turn
into 2-quart casserole. Top with remaining cheese. Bake at 350 degrees for 45 minutes. - - - - - - - - - Enchilada de Pollo, Espinacas y Queso Serving Size : 1 Preparation Time :0:00 1 jar Nortena Arriba!
Green Enchilada Sauce In a 2-quart saucepan, on medium heat, saute 1/2 onion for
three minutes. Add garlic salt, spinach, chicken, and 1 cup of shredded cheese. Stir until
all ingredients are thoroughly mixed. Cover and remove from heat. Prepare the corn
tortillas by seperately dipping them in Nortena Arriba! Green Enchilada Sauce and then
heating them in a Teflon skillet (medium heat) for 15 seconds on each side. Remove
tortilla and fill with two table spoons of cooked mixture and roll into a cylinder (seam
down). Heat enchilada sauce and liberally pour over enchiladas and garnish with shredded
cheese, cilantro, and onions. Makes 2 servings. - - - - - - - - - Enchiladas de Carne al Carbon (Beef Enchiladas) Serving Size : 2 Preparation Time :0:00 1 jar Nortena Arriba!
Red Enchilada Sauce In skillet (medium high) thoroughly saute beef, 1/2 onion,
garlic, and pepper (add oil if necessary). Cover and remove from heat. Prepare the corn
tortillas by seperately diping them in Norteņa Arriba! Red Enchilada sauce and heating in
a Teflon skillet (medium heat) for 15 seconds on each side. Remove tortilla and fill with
2 tablespoons of cooked mixture, add cheese, and roll into a cylinder (seam down).
Liberally pour heated enchilada sauce over enchilada and garnish with cheese, cilantro and
onions. Makes 2 servings. - - - - - - - - - Espagueti con Albondigas (Spaghetti And Meatballs) Serving Size : 8 Preparation Time :0:00 3/4 cup onion -- chopped Open package of noodles and place in deep pan of boiling
hot water. Stir occasionally to seperate noodles for about 10 to 12 minutes. Once cooked
drain all water and set aside. Cook onion and garlic in oil till tender but not brown.
Stir in next 9 ingredients. Simmer, uncovered, 30 minutes; remove bay leaf. Add meatballs.
Loosely cover; cook 30 minutes. Serve over spaghetti. Pass Parmesan cheese, if desired. - - - - - - - - - Huachinango a la Veracruzana (Red Snapper
Veracruzana) Serving Size : 4 Preparation Time :0:00 3 tablespoons
fresh lime juice Prepare sauce. In blender or food processor, blend lime
juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in
large baking dish and pour marinade over it. Cover and marinate about 1 hour in the
refrigerator. Preheat oven to 350 degrees. Remove fillets from marinade and place in
another large baking dish. Bake until fish is done, about 15 minutes, basting with some of
the marinade occasionally. Do not overcook. To serve, place fillets on a platter and cover
with remaining sauce, which has been warmed. Any extra sauce can be served on the side
accompanied with white rice. - - - - - - - - - Huachinango Frito a la Parrilla con
Arriba! Salsa Serving Size : 4 Preparation Time :0:00 1 1/2 pounds filleted snapper De-bone and wash filets. Chill the filets in milk for one
hour before cooking. add 1/2 stick butter to skillet (medium high). Fry filets on each
side approximately 2 minutes or until firm and flaky. Remove filets and set aside. Add
remaining butter and flour. Stir until flour desolves and turns slightly brown. Add the
juice of the lime, one cup of water and stir until the gravy slightly thickens (gravy
should be thin...add more water if necessary). Spoon the gravy and the Arriba! Salsa over
the filets when serving. - - - - - - - - - Lasagna Mejicana con Elote (Mexi-Corn Lasagna) Serving Size : 8 Preparation Time :0:00 1 pound ground
beef Brown beef, drain. Add corn, tomato sauce, Arriba! Red
Salsa, chili powder and cumin. Simmer, stirring Frequently, 5 minutes. Combine cottage
cheese, eggs, Parmesan, oregano and garlic salt; mix well. Preheat oven to 375 degrees.
Arrange 6 tortillas on bottom and up sides of lightly greased 13-by-19-by-2-inch baking
dish, overlapping as necssary. Top with half the beef mixture. Spoon cheese mixture over
beef mixture. Arrange remaining tortills over cheese, overlapping as necessary. Top with
remaining beef mixture. Bake 30 minutes. Remove from stove; sprinkle with cheddar. - - - - - - - - - Serving Size : 8 Preparation Time :0:00 1 pound Italian
sausage Brown meat slowly; spoon off excess fat. Add next 4
ingredients. Simmer, covered, 15 minutes; stir often. Cook noodles in boiling salted water
till tender; drain; rinse. Beat eggs; add remaining ingredients, except mozzarella. Layer
half the noodles in 13x9x2-inch baking dish; spread with half the ricotta filling; add
half the mozzarella cheese and half the meat sauce. Repeat. Bake at 375 degrees about 30
minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before
serving. - - - - - - - - - Serving Size : 6 Preparation Time :0:00 1 pound ground
beef Cook meat, onion, and green pepper in a large skillet till
meat is lightly browned and vegetables are tender. Stir in Arriba! Chipotle Salsa, corn,
olives, garlic, sugar, the 1 teaspoon salt, chili powder and pepper. Simmer 20 to 25
minutes, or until thick. Add cheese; stir till melted. Turn into greased 9x9x2-inch baking
dish. Stir conrmeal and 1/2 teaspoon salt into cold water, cook, stirring constantly, till
thick. Add butter or margarine; mix well. Spoon over hot meat mixture. Bake casserole in
moderate oven (375 degrees) about 40 minutes. - - - - - - - - - Pollo Napolitano (Chicken Di Napolitano) Serving Size : 2 Preparation Time :0:00 2 skinless
boneless chicken breasts Heat oil in large skillet. Add chicken; cook over
medium-high heat 8 to 10 minutes or until light brown. Add Arriba! Medium Red Salsa, water
and rice. Bring to a boil. Add chicken broth cube. Cover, reduce heat; simmer 15 to 18
minutes or until chicken juices run clear and liquid is absorbed. Stir in basil. Slice
chicken and serve over rice. - - - - - - - - - Salsa de Carne Estilo Mejicana (Mexican Meat
Sauce) Serving Size : 6 Preparation Time :0:00 1 cup chopped
onion Combine onion, meat, and garlic; cook till meat is browned
and onion is tender. Skim off excess fat; add next 9 ingredients and 2 cups water. Simmer,
uncovered, 3 hours, or till sauce is thick; stir occsionally. Remove bay leaf. Serve over
hot spaghetti. Pass bowl of shredded Parmesan cheese. Makes 6 servings. - - - - - - - - - Pollo con Salsa (Salsa with Chicken) Serving Size : 6 Preparation Time :0:00 1 pound boned and
skinned chicken breast halves Put chicken, water and lemon juice into a small nonstick
skillet. Heat to simmer; cover and simmer about 6 minutes, until chicken is no longer pink
and juices run clear. Strain (reserve broth for another use); cool. Dice. Combine onion,
garlic and Arriba! Red Salsa in 2-quart saucepan. Cook, stirring often, about 3 minutes,
until onion softens. Stir in tomatillos. Do not cover. Cook over medium-low heat about 5
minutes, until tender. Stir in chicken, salt and cilantro. Serve warm or at room
temperature. Makes 6 servings. - - - - - - - - - Sopa de Tomate y Cerdo (Pork and Tomato Hot Pot) Serving Size : 4 Preparation Time :0:00 2 tablespoons
vegetable oil Heat oil in a large pan. Brown and sear pork cubes. Remove
from pan. Fray onions lightly. Return meat to pan an sprinkle in flour. Stir over low heat
1 minute. Gradually blend in stock and vinegar. Stir in sugar, salt, pepper and
Worcestershire. Add carrots and Arriba! Red Salsa. Preheat oven to 325 degrees. Bring
mixture to a boil and transfer to a casserole; cover. Bake 2 hours or until done. Makes 4
to 6 servings. - - - - - - - - - Serving Size : 4 Preparation Time :0:00 1/3 package sole fillets -- frozen
and breaded Bake fish fillets according to package directions. Warm
tortillas by placing them one at a time in a hot dry skillet for about 15 seconds on each
side. Cut each sole fillet in half lengthwise and place in the center of a warm tortilla.
Top the fish with 1/4 cup of cabbage and a sprinkle of cilantro. Spoon 3 tablespoons of
salsa over the top. Fold each taco in half and serve wtih lime quarters to squeeze on it. - - - - - - - - - Tacos de Pollo (Chicken Soft Tacos) Serving Size : 8 Preparation Time :0:00 1 whole frying chicken
garlic salt -- to taste black pepper -- to taste Cover chicken and boil on medium high for 1 1/2 hours.
Remove bones and shred chicken. Season with garlic salt and pepper to taste. Warm
tortillas one at a time in a non stick skillet at medium high, wrap in towel to keep warm.
Building the Taco: Start with the warm tortilla, add chicken, onion, lettuce, cheese,
Arriba! Mild Red Salsa, and a touch of sour cream. Makes 8 servings. - - - - - - - - - Tamal de Espinacas (Spinach Tamale) Serving Size : 10 Preparation Time :0:00 3 tablespoons
solid all-vegetable shortening Melt shortening in skillet over medium-high heat, add
Arriba! Red Salsa, spinach, salt and black pepper; continue to saute 5 more minutes. Set
aside to cool. Combine masa and margarine in electric mixer and mix thoroghly on slow
speed 10 minutes. Add yeast and cheese; blend in thoroughly. Add spinach mixture and
continue beating with mixer 1 more minute. Fill and assemble tamales. Asamblar Tamales (Assembling
Tamales) To make tamales, you will need 30 dried cornhusks (hoys)
and 1 quart cold water. Submerge husks in water and soak 1 hour. Remove husks from water;
pat dry. They should be soft and pliable. Spread a thin layer of masa (1/4-inch thick) on
each softened husk, covering about a 4-inch square area. Hold husk at top with fingers and
spread masa over surface to end of husk. Place a heaping tablespoon (about 1 ounce) of
filling in center of masa. (In spinach tamales, sprinkle a tablespoon or so of grated
cheese on top of filling.) Press masa together with thumbs so it touches. Fold corn husk
over so that masa completely surround filling. If the husk splits, you can usually just
fold over the split piece. Fold end of corn husk over so that one end of the tamale is
closed. Place upright in a steamer with open end of tamale husk up. Stem, covered, 20 to
30 minutes. until masa is firm but still soft. Let tamales sit 5 minutes before serving. Tamal de Espinacas (Relleno)
(Spinach Tamale (Filling)) Serving Size : 10 Preparation Time :0:00 2 tablespoons corn oil Heat oil in skillet over medium-high heat. Combine spinach,
Arriba! Chipotle Salsa, mushrooms, black pepper, salt, seasoned salt and white pepper in
skillet; saute 5 minutes until spinach is soft. Remove from heat and let cool. Fill as
directed above; reserve cheese to sprinkle on top of filling when assembling tamales. - - - - - - - - - Tamal de Pastel de Pollo (Chicken Tamale Pie) Serving Size : 6 Preparation Time :0:00 8 ounces Arriba! Red
Salsa Combine Arriba! Red Salsa, corn, salt, onion and oil in
large saucepan; cook over medium heat 15 minutes. Preheat oven to 350 degrees. Stir
together milk, cornmeal and eggs in a mixing bowl; add to salsa mixture and cook, stirring
constantly to prevent scorching, until thick, about 15 minutes. Remove from heat; stir in
olives and chicken. Pour mixture into lightly greased shallow ovenproof dish. Top with the
cheeses, drizzle with oil and bake until pie is firm and cheese is crusty, 35 to 45
minutes. Serve piping hot. Makes 6 servings. - - - - - - - - - Arriba! Rolled Tacos (Taquitos con Arriba!) Serving Size : 1 Preparation Time :0:00 1 pound lean
roast beef -- finely chopped Preparing meat: In a skillet, brown the finely chopped
roast and drain of any excess fat or water. Add 12 oz of Arriba Chipotle Salsa, cover and
simmer for 3 hours. Warming tortillas: In a dry skillet, set at medium heat, warm
tortillas one at a time, 15 seconds on each side (until they become warm and soft). Place
in a towel line tortilla warmer or basket. Making tacos: Take one warm tortilla and place
one tablespoon of the prepared meat in a straight line to the left of the center of the
taco. Sprinkle onion, cilantro, cheese and additional salsa on the meat. Starting at the
left side of the tortilla tightly roll into a taco. - - - - - - - - - SOUP
& SALAD Sopa
de Tortilla (Tortilla Soup) Serving Size : 8 Preparation Time :0:00 4 corn tortillas
-- (7-inch) Cut tortillas into 2-by-1/2 inch strips. Fry tortilla
strips about 1 minute on each side.Set aside. Add onion and garlic to broth. Bring to a
boil cover, reduce heat and simmer 10 minutes. Add shredded chicken, Arriba! Red Salsa,
corn, chilies, olives, black pepper, salt and cumin. Cook, uncovered, 15 minutes. Ladle
soup into individual bowls. Garnish with tortilla strips and cilantro. - - - - - - - - - Serving Size : 4 Preparation Time :0:00 1/4 cup chopped onion In skillet cook onion in oil until tender. Stir in broth,
rice, Arriba! Medium Red Salsa, salt, and pepper, and bring to boil. Reduce heat, cover,
and simmer 25 minutes. Stir in peas, simmer, convered 5 minutes more. - - - - - - - - - Super Ensalada de Nacho (Nacho Salad Supreme) Serving Size : 4 Preparation Time :0:00 12 ounces corn tortillas chips On a large platter spread tortilla chips evenly. Spread the
lettuce over the chips. Sprinkle the Arriba! Red Salsa, tomatoes and onions over the
lettuce. Microwave the Arriba! Mild Chile con Queso and pour over the salad. Spoon sour
cream over the top and top off with jalapenos and black olives. - - - - - - - - - SAUCES Huachinango a la Veracruzana - Salsa Serving Size : 1 Preparation Time :0:00 3/4 cup olive oil Roast garlic cloves for 1 minute on hot skillet. Remove
from heat, remove husk and mince. Heat oil in deep sauce pan, add minced garlic, onions,
Arriba! Red Salsa, olives, capers, bay leaves, oregano, thyme, marjoram, salt and pepper.
Simmer 2 1/2 hours, stirring occasionally. Sauce will be thick. Remove from heat and set
aside. - - - - - - - - - Salsa Estofado de Elote (Salsa Corn Chowder) Serving Size : 6 Preparation Time :0:00 2 tablespoons
butter or margarine Melt butter in saucepan and saute onion until clear. Add
flour mix well. Add broth, corn and Arriba! Red Salsa. Slowly add cream cheese; stir until
melted. Add milk; stir until completely mixed. Do not let boil. - - - - - - - - - SIDE
DISHES Arriba! Arroz Verde (Arriba! Green Rice) Serving Size : 4 Preparation Time :0:00 8 ounces Arriba! Green Salsa Place Arriba! Green Salsa, garlic powder, onion, spinach,
parsley, cilantro and 1/2 cup stock in blender and process until smooth. Set aside. Heat
oil in medium saucepan over medium-high heat until it almost starts to smoke. Add rice and
cook, stirring 3 to 5 minutes until golden brown. Add pureed ingredients to rice and
continue cooking over medium heat, stirring gently to incorporate mixture well into rice.
Add remaining broth and salt to taste. Bring to a boil, stirring to mix ingredients. Cover
and cook over medium-low heat 15 to 20 minutes until rice has absorbed all liquid. (Rice
is ready when seperate kernels of rice are tender but firm and there is no liquid left in
bottom of pan). Makes 4 servings. - - - - - - - - - Ensalada de Elote y Papa con Salsa de Tomatillo Serving Size : 4 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 jar Arriba! Medium Green Salsa --
(16-ounce) 1 tablespoon lime juice 1 tablespoon chopped onion -- rinsed 1 clove garlic --
peeled 6 sprigs fresh cilantro 1 can corn -- (16-ounce) 6 ounces red potatoes -- scrubbed
and cubed 1/2 pound fava beans -- removed from pods 4 ounces Arriba! Medium Red Salsa 1/2
small red onion -- rinsed and chopped 1/4 cup fresh cilantro -- chopped 1 small head of
romaine lettuce salt and pepper to taste Place Arriba! Medium Green Salsa in a blender with lime
juice, onion, garlic, cilantro, olive oil and salt; blend until smooth. Transfer dressing
to a bowl, taste and adjust salt. Set aside and allow flavors to develop while you prepare
salad. Steam corn 5 to 7 minutes until tender. Remove from heat and refresh with cold
water. Steam potatoes until crisp-tender, about 10 minutes. Remove from heat and toss with
corn. Bring a small pot of water to boil, and toss in fava beans. Boil 1 minute and
immediately transfer to bowl of cold water. Pop off shells; toss beans in a bowl with
corn, potatoes, Arriba! Medium Red Salsa, red onion, cilantro, salt and pepper. If
dressing is too thick, thin it with a couple of tablespoons of water. Toss dressing with
the salad. Makes 4 servings. - - - - - - - - - Elote Cozido Estilo Espanol (Spanish Baked Corn) Serving Size : 1 Preparation Time :0:00 1/4 pound bacon -- chopped, 1/2-inch 1/3 cup onion -- 1/3
inch cubes 1/3 cup celery -- 1/3 inch cubes 1/3 cup green bell pepper -- 1/3 inch cubes
1/4 pound butter -- (1 stick) 1/4 cup milk 1 can whole kernel corn 1 can cream-style corn
1 jar Arriba! Red Salsa -- (16-ounce), drained 1 teaspoon salt 1 tablespoon sugar 2 cups
corn bread muffins -- crumbled 2 tablespoons margarine -- melted Cook bacon until crisp. Add onion, celery and bell pepper;
saute 2 minutes over low heat; set aside. Melt butter in medium pot. Add milk, corn,
Arriba! Red Salsa, salt and sugar. Heat over low heat, combine bacon, bacon drippings and
vegetable mixture with 1 cup muffin crumbs. Stir frequently. Heat until hot; transfer to
an 8-inch square, 11/2-inch deep pan. Moisten remaining muffin crumbs with melted
margarine; sprinkle on top. Bake at 350 degrees until crumbs are light brown. - - - - - - - - - Farros a la Parrilla (Grilled Grits) Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 cups water or chicken broth 1 garlic clove
-- minced 1 tablespoon Arriba! Garlic Pepper Sauce 1 teaspoon salt 1/2 teaspoon fresh
ground pepper 3 cups grits 4 tablespoons unsalted butter (1/2 stick) -- melted and divided
Combine water, garlic,Arriba! Garlice Pepper Sauce, salt
and pepper in a large, deep pot and bring to a boil over high heat. Stir in grits and 2
tablespoons butter; return to a boil. Reduce heat to a gentle simmer and cook grits,
uncovered, until thick, 5 to 8 minutes, stirring often. Heat should be high enough to
cause bubbles to break surface, but low enough so grits don't spatter. Taste and correct
seasonings. Pour cooked grits onto nonstick baking sheet or pie pan and smooth top with
spatula. Grits should be about 1/2 inch thick. Let cool to room temperature, then cover
loosely with plastic wrap and refrigerate until firm, at least 4 hours or up to 2 days.
Preheat grill to high. While grill is heating, cut grits into rectangles or wedges and use
spatula to remove them from pan to a large plate. When ready to cook, brush both sides of
grits pieces with some remaining butter. Oil grill gate, then arrage grits pieces on it.
Cook, turning with a spatula, until sizzling and brown on both sides, 3 to 4 minutes per
side. Brush grits with remaining butter as they cook. - - - - - - - - - Salsa De Elote Asado con Frijoles Negros Serving Size : 4 Preparation Time :0:00 1 jar 16 oz Arriba! Medium Red Salsa 1 Jar 16 oz Arriba!
Medium Green Salsa 1 can corn -- (16 ounce) 1 can black beans -- (16 ounce) 1 red bell
pepper -- chopped 1 small onion -- white 1 lime 1/2 cup fresh cilantro -- chopped 2
teaspoons garlic salt 1 tablespoon olive oil Pour both jars of Arriba! salsa into a large mixing bowl,
squeeze the juice of the lime into the salsa, add chopped cilantro, garlic salt and set
aside. Drain the liquid from the corn for two to three minutes. Remove from heat and pour
into the salsa mixture. Heat the beans, drain and pour into salsa mixture. Serve hot or
refrigerated. - - - - - - - - - Vegetales Mejicanos (Mexican Vegetables) Serving Size : 6 Preparation Time :0:00 Categories :
Vegetables Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 16 ounces corn, niblet -- drained 1/2 onion
-- diced 1 clove garlic -- minced 1 tablespoon olive oil 16 ounces fresh zucchini --
sliced 16 oz Arriba! Chipotle Salsa 1 teaspoon ground cumin 1/8 teaspoon black pepper 3
ounces Parmesan cheese -- shredded In skillet cook chopped onion and garlic with olive oil,
until tender. Stir in corn, zucchini, Arriba! Chipotle Salsa, cumin, salt and pepper.
Cook, uncovered, over low heat until zucchini is tender (about 15 min). - - - - - - - - - |