16352 buns mexican buns copycat Recipes

ground cumin, mexican oregano, chili powder, ground coriander, red pepper flakes, black pepper, salt, garlic cloves, peeled, serrano pepper, stem removed, onion, lean ground beef, cilantro, finely chopped, mayonnaise (i use the light kind- works great ), hot sauce (i like cholula in this), lime juice, olive oil (if pan-frying ), butter, eggs, hamburger buns, sliced, avocado, pitted, peeled, and thinly sliced, pico de gallo

kidney beans, rinsed and draimed, breadcrumbs, mild chili powder, fresh cilantro, stalks and leaves chopped, egg, salsa, low-fat plain yogurt, lime , juice of, whole grain buns

ground chicken breast , patty (we always grind boneless chicken breast and form patties for the freezer), fruit salsa (mango or pineapple work well), monterey jack pepper cheese, whole wheat hamburger bun

pork hot dogs or 4 turkey hot dogs, hot dog buns, bacon, onion, diced, cilantro, chopped, ketchup (optional), mustard (optional), toothpicks

salsa, divided, shredded reduced-fat cheddar cheese, paprika, dried oregano, ground cumin, sugar, garlic powder, dried thyme, salt, cayenne pepper, extra-lean ground turkey, reduced-fat sour cream, hamburger buns, split, torn curly endive, tomato, chopped

buns, dates, water, ground flax, almond flour, spelt flakes, chopped pecans (chopped fine ), cinnamon, olive oil, agave, water, soak dates ., blend with 1/4 cup water to make a smooth date paste., aside ., combine flax , almond flour (i use the dehydrated almond pulp left over from making almond milk), finely chopped pecans, and spelt flakes., in a separate bowl, combine date paste, olive oil, 1/4 cup agave and 1 cup water., mix wet ingredients into dry ., spread in a rectangle on a non-stick dehydrator sheet ., you want this to be a little less than 1/2 inch thick., dehydrate at 145 for 30 minutes., flip onto screen , peel off dehydrator sheet and dehydrate at 115 for another 20 minutes., while the bun is dehydrating , you will want to prepare the filling., young thai coconut (the white part ), cashews, almonds, raw agave, vanilla (not raw ), raisins, soak almonds and cashews for at least 3 hours to soften., place in food processor with remaining ingredients except raisins, process until smooth., stir in raisins ., assembly, place bun on parchment paper ., spread filling on bun ., you can spread to the edges on the long sides but leave an inch or two on the short sides., gently roll up the roll. slice and top with icing., icing, raw cashew butter, maple syrup (not raw ), cinnamon, water, mix all ingredients except water ., add water 1 tsp at a time to desired consistency.

olive oil , plus more it needed, ground chuck - don tsp skip this, fresh chorizo, red potatoes, diced small and boiled until cooked and drained well, vidalia onion, diced finely, garlic, minced, chopped fresh rosemary - don tsp skip , really helps the flavor, crushed red pepper flakes, a little garlic salt and jane s crazy mixed up salt (omit if it s not sold in your area), eggs, grated mexican cheese or mexican cheese crumbles, sour cream, salsa

whole milk, mexican chocolate (3 oz semi-sweet chocolate), cinnamon, sugar, salt, vanilla, preferably mexican, cinnamon stick (to garnish )

lean ground beef (optional), refried beans, chili powder, dried oregano, manicotti, water, picante sauce, sour cream, shredded monterey jack cheese or 1 cup shredded mexican blend cheese or 1 cup cheddar cheese, sliced green onion, sliced ripe black olives (optional)

potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.), low-fat milk, separated, corn (mexican mix with peppers, if desired), green chilies, diced, low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend), flour, cornmeal, seasoning salt, dried oregano, garlic powder, pepper, egg, butter, separated, butter, separated

ground chuck, ground pork, minced flat leaf parsley, white onion, grated, garlic cloves, minced, dried mexican oregano (or to taste), ground cumin (or to taste), eggs, beaten, coarse white bread, crust removed and soaked in 1/3 cup milk, salt & freshly ground black pepper, to taste, ripe tomatoes or 1 (28 oz) can fire roasted whole tomatoes, drained, garlic cloves, peeled, onion, peeled, quartered, chicken broth, canned chipotle chillies in adobo seasoning , to taste, ground cinnamon (or 2-3-inch piece mexican cinnamon bark), coarse salt (kosher, or to taste), fresh ground black pepper (or to taste), olive oil or 1/2 cup vegetable oil, mint or 1 pinch ground dried

roll pilsbury french bread, unbaked (you could probably also use pizza dough), real butter, garlic salt, garlic powder, yellow cornmeal, parmesan cheese, mexican blend cheese, shredded, mozzarella cheese, shredded, cheddar cheese, shredded, parsley, marinara sauce, for dipping

chipotle chiles in adobo, diced, adobo sauce (from can), garlic clove, grated, mexican crema (can substitute creme fraiche or sour cream), mayonnaise, lightly mashed avocado , preferably hass (about 3/4 of an avocado), lime juice, kosher salt, ground chuck, chipotle chile in adobo, minced, adobo sauce (from can), kosher salt (to taste), fresh ground black pepper, canola oil, for pan frying, mozzarella cheese , separated into thin strings (can substitute oaxacan cheese or quesillo), hamburger buns with sesame seeds, toasted, fresh cilantro and 2 tbsp watercress leaf, minced (5 papalo leaves, finely minced), corn tortilla chips, lightly crushed, red onions, very thin

salsa, divided, shredded reduced-fat cheddar cheese, paprika, dried oregano, ground cumin, sugar, garlic powder, dried thyme, salt, cayenne pepper, extra-lean ground turkey, reduced-fat sour cream, hamburger buns, split, torn curly endive lettuce, tomato, chopped

safflower oil or 1 tbsp canola oil, white onion, finely chopped, red bell pepper, seeded and finely chopped, garlic cloves, minced, ground beef, ground pork, spinach, washed and chopped, carrot, grated, black beans (home cooked or canned, and drained), tomato, chopped, zucchini, coarsely grated, oatmeal, dry (depending upon wetness from vegetables, can add 1/4 cup more when mixing), eggs, half-and-half, chipotle chile in adobo, minced (or 1 tbsp bottled chipotle sauce), salt, ground black pepper, dried oregano (preferably mexican or strong greek oregano) or 1/2 tbsp fresh oregano, minced (preferably mexican or strong greek oregano)

chicken, cut in cubes try to make them all the same size so they cook equally (i prefer a mix of boneless breasts and thighs, 1-inch cubes for skewers), mangoes, cut in 1-inch cubes (make sure it isn tsp too ripe, you want sweet but firm, papaya is a good substitute), red bell pepper, cut in 1-inch pieces (optional), onions, cut in quarters, lime, cut in wedges, mexican seasoning (see mexican seasoning recipe below, if you have a favorite dry rub or seasoning , you can use that as), wooden skewer (soaked in water for 30 min, so they don tsp burn), olive oil, ground red chili powder (not chili powder that you use for chili con carne, cayenne is a good substitute), mexican oregano (every day dried oregano is fine), cumin, paprika, cocoa, cinnamon, salt, pepper

your favorite chili (with or without beans), mexican blend cheeses, nacho cheese soup, velvetta mexican blend cheese, angel hair pasta, butter, approximately, garnishes: gaucamole , fried tortilla strips, sour cream, or queso (melted mexican cheese seasoned)

ground beef, taco seasoning mix, enchilada sauce, divided, flour tortillas, cut in half - divided, fat-free refried beans, queso fresco (mexican cheese), thinly sliced - divided, shredded reduced-fat mexican cheese blend, divided, nopalitos (sliced cactus), drained - divided