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Willy’s Fajita Tacos/Burritos Sauté 1 pound of ground hamburger with one medium onion till done. Add ¼ cup of Fajita sauce and cover. This is a great authentic taco filling for any Mexican dish like burritos, tacos, and taco salad. |
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Mexican Burgers, Add ¼ cup of Fajita sauce per pound to hamburger for extra tasty burgers. Serve with salsa and guacamole as toppings. |
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Mexican Candy Fire up the grill and wash 12 large jalapena peppers, trim off stems and slice in half lengthwise. Use a teaspoon to scoop out seeds and membranes from the pepper halves (unless you like it very hot). In a small bowl mix 4 ounces (1/2 package) cream cheese with 1 tablespoon Willy’s Mexican Fajitatm and stir together with a small fork or spatula. Spoon the cream cheese mixture into the pepper halves and, using tongs, carefully place each pepper half across the grill. Open the grill vents and cover the grill for 5 to 10 minutes until the pepper skins are browned and the cream cheese is melted. |
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Fajita Meatballs Make appetizer size meatballs with ground beef and bake till done. In a clean pan add the meatballs and enough Fajita sauce to coat them and heat until the sauce is hot. You can make these ahead of time and keep them warm in a crock-pot. Roll meatballs on a plate of shredded cheese. Serve with toothpicks for dipping. |
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Fajitawich Steak Sandwich Sauté one large onion till nearly caramelized, add 2lbs of shaved beef. Cook meat till done, add one jar Mexican Fajita sauce and cook till heated. Serve on a toasted baguette with cheese and lettuce and tomato. |
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Hominy and Pork Soup (Pazole) 1 cup diced onion 2 Cups pork diced in ¼ cubes, fresh or pre-cooked or grilled. 2 Tablespoons chopped garlic 2 Tablespoon fresh cilantro Juice of one lime 2 Tablespoons olive oil 3 Cups chicken stock ½ cup Willy’s Fajita sauce 16 oz can on hominy Sauté onion, garlic and pork in a soup pot until lightly browned. Stir in limejuice, cilantro, chicken stock, fajita sauce and hominy. Boil then simmer 10 minutes. Serve with sliced lime and hot sauce. |
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wadda Chili 2 large onions roughly chopped 6 red and green peppers roughly chopped 2 cups of stock or water 2 lbs. ground meat or cubed meat or vegetables 6 - 15.5 ounce cans cooked beans with liquid 1 Jar Willy’s Mexican Fajitatm sauce Works with, beef, chicken, pork or vegetables. Brown food(s), peppers and onions together and, if there’s a lot of liquid, drain. Add stock or water, Fajita sauce and beans and simmer for one hour or more. Serve with shredded cheese and cornbread. |
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CIDER VINEGAR The word vinegar comes from the Latin word vinum meaning wine and acer meaning sour. These two words eventually became one and is now vinegar. In 5,000 B.C. the Babylonians fermented the fruit of date palms and created a date vinegar. The Romans made vinegar from grapes, figs, dates and rye. The armies of Julius Caesar would drink vinegar and water for its antiseptic properties. Hippocrates, the father of medicine, recommended vinegar for his patients that were ill. Vinegar is mentioned in the Bible a number of times in both the Old and New Testament. Many ancient cultures used vinegar and valued it for its medicinal benefits. It was used for disinfecting wounds and for insect bites and snake bites. Vinegar compresses were useful for healing bruises. |
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PAPRIKA as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions. Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads.
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