Medley of Beans with Spanish Chorizo

You can use all your canned beans for this or soak them over night and cook them! For simplicity purposes we used canned and it’s perfectly delicious. This is one of those dishes that pairs great with all the proteins or even as a main dish. We served it at a potluck and people couldn’t stop eating, good thing I left some at home for reheating!! Like all stews btw it tastes better if you eat it the next day (just a thought)

Ingredients

1 can red kidney beans, drained

1 can butter beans, drained

1 can garbanzo beans, drained

1 can navy beans, drained

4 oz. spanish chorizo, small diced

1 cup beef stock, (you can use any kind of stock or just water)

1/2 onion, chopped

1 cup sour cream

4 oz. Salsa Maya

1 lemon, juice

salt

Directions

In a medium pot, put on medium heat and add oil and saute onions. When they begin to brown add chorizo and saute for 2-3 minutes. Add all of the beans, season with salt and add stock and let it simmer. Once it is simmering add the sour cream, lemon juice and Salsa Maya. Stir and let it simmer for 5-10 minutes. Serve!

Orchiette Spicy Marinara Pasta

This is a great main or side dish, it can be made with any kind of pasta but we love it with orchiette (little ears) because the sauce gets stuck inside and explodes in your mouth. It can also be made without pancetta for a vegetarian option. You’ll be missing out on life but okay we respect you :P

Sauce

6 roma tomatoes

2 cans of tomato sauce

4 oz. Salsa Maya

4-6 oz. red wine, pour some for you while you’re at it

1 garlic clove, chopped

1/2 onion, chopped

3 cups spinach

1 carton of mushrooms

4 oz. pancetta, cut in small cubes

thyme springs

salt

Pasta

2 lbs orchiette pasta

Directions

In a medium pot heat to medium and drizzle olive oil and saute the pancetta. Right away add and brown the onion. Then add garlic and mushrooms, season with salt. Stir and let the mushrooms release their natural liquid (3-5 minutes). Add the wine and let it reduce for 2 minutes. Then add the spinach, tomatoes, tomato sauce and thyme, cover and stir every 2-3 minutes. 10 minutes later uncover and add Salsa Maya. Taste and season with salt if needed. Let the tomatoes fall apart and stir let it simmer as you cook the pasta. Make sure you follow the instructions on the pasta box/bag. Drain the pasta (don’t rinse) and add it to the sauce! Serve with parmesan cheese for some extra goodness!

Tomato Ricotta Toast

This recipe can be either a nice mid-day snack or a deliciously spicy appetizer for your guests. Very easy and minimal cooking needed! It’s on many restaurant menu nowadays and it’s as simple as it gets.

8-10 servings takes 10 minutes at most!

Topping

1 pint cherry tomatoes

1/3 cup roasted red peppers

1/2 lemon, zest and juice

1/3 cup cilantro, chopped

1 teaspoon salt

Ricotta Spread

1 cup ricotta, whole milk

4 tablespoons Salsa Maya

1 teaspoon salt

Your favorite loaf of bread [ we love rosemary loaf ]

To make your topping, cut the tomatoes in fourths and put in a bowl. Remove excess liquid from peppers and roughly chop, add to the bowl. Add the remaining ingredients and set aside. The natural liquids from the tomatoes and peppers will be released.

On the side mix in a bowl ricotta, salsa maya and the salt. Mix well until fully incorporated.

Toast your bread or grill it to give it some hash-marks and cut into your desired shape.

Spread the ricotta dip and pour some of the topping on top. It is a favorite in our house-hold. I hope it is in yours too!

Spicy Marinara Meatballs

Ohhmyy why do meatballs have to be on pasta or something else, just eat a big bowl of these and you will thank us! Super easy to make and makes for an entree or even appetizer. You will end up using most of your jar and you won’t regret it.

Ingredients

1 lb. ground beef (90/10 or 80/20)

1 lb. ground pork

1 L. of your favorite tomato sauce (we used MOM’s)

1 medium yellow onion, thinly sliced

3 Tbsp olive oil

5 - 6 Tbsp Salsa Maya + 4 Tbsp more for sauce

3 tsp salt

In a bowl, mix ground beef, ground pork, Salsa Maya & salt. Roll into 1.5 inch balls and set aside. Heat a large pot to medium heat, pour in olive oil & saute the onions for 5 minutes. Place the meatballs in the pot (ps. don’t place them too close to each other & don’t put one on top of the other). Pour the tomato sauce & the extra Salsa Maya. Cover and let it simmer, stir carefully so you don’t break up the meatballs. Simmer for 15-20 minutes and serve in a bowl!! A Baguette goes great with this!!

Shrimp Fried Rice

This is the best fried rice ever and its done with things you find in your kitchen including leftovers, not to mention with the deliciously spicy Salsa Maya! Not to boast but seriously it does go on everything ;P 

So we always have frozen shrimp in my house, but don't you worry if you don't, you can add any protein or leave it vegetarian! Also all the veggies you forgot to use that are about to go bad bring them out... I don't know about you but being Mexican, we always have left over rice. pssst also if you go out to Chinese restaurant there is always left over steamed rice that no one ate haha take it to go and make an even better fried rice then them. 

Okay enough of the chatter, here is the recipe (obviously use what you have that's the point)

6 shrimp, peeled & deveined
1 carrot, peeled and thinly sliced
1/2 onion, thinly sliced
1 c. broccoli, ( I used frozen ) cut in small pieces
2 Chinese boxes of white rice or 2 cups of cooked white rice
4 Tbps Salsa Maya
soy sauce to taste
3 Tbps vegetable oil
salt

Heat up a skillet to medium heat, add oil to pan and first put in your vegetable that takes longer to cook, in this case the carrots. Saute them for a minute and then add onions and saute for another minute, and so on with your other veggies. Add broccoli and saute until the vegetables are tender, about 4-5 minutes. Meanwhile cut the shrimp into small pieces. Move the vegetables towards the outside of the skillet to make a circle in the middle. Add more oil and add the shrimp and sprinkle salt, when they are almost cooked add the rice. Saute everything together for 3-4 minutes. Add the soy sauce, & SALSA MAYA. Stir until completely mixed. Cook for another 2-4 minutes and serve! 

Literally takes about 15-20 minutes to make and it is ohhh sooo delicious 

Que-sooolsamaya

Que-soooo

So Queso means cheese in Spanish, but Que-sooo in Texas is much more than that ( and a big deal for TEX-MEX lovers). So forget velveeta and rotel because that is not why your here. Get ready for a recipe that will have you making it in batches!

If you want to alternate for another cheese go for it..

servings: IDK how many bags of chips do you have? It makes a good amount though

2 c. Heavy Cream
1/4 lb. American Cheese, grated
1/2 lb. cheddar Cheese, grated
1/4 lb. Mozzarella Cheese, grated
6 Tbsp. Salsa Maya
salt

Heat heavy cream in a saucepan, when it begins to simmer add cheeses a little at a time. Don't stop mixing. Continue adding the cheese until it is all melted and gooey. Add Salsa Maya and remove from heat. Get your chips ready!