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Friday, January 31, 2014

Super Bowl Ideas from Ortega

Ortega Taco Stadium

Food ingredients
·         4 boxes Ortega Fiesta Flats (keep the boxes too)
·         5 jars Ortega guacamole dip
·         or 3 packets of Ortega guacamole seasoning packets and 6 avocados
·         4 Ortega flour tortillas
·         1 8-ounce block cheddar cheese
·         1 can Ortega black beans, drained
·         1 can Ortega refried beans
·         1 cup sour cream
·         1 head iceberg lettuce, shredded
·         2 cups tomatoes, chopped
·         2 cans black olives, sliced and drained
·         4 8-ounce bags shredded cheddar cheese
·         4 jars Ortega salsa
In addition, you’ll need:
·         1 large 20”x 30” foam core board to act as the base
·         5 15” x10 1/4” foil cookie sheets (they come 2 to a pack, so 3 packs) (Hefty makes them and available at most grocery stores)
·         roll of clear packing tape
·         ruler
·         1 squeeze bottle or turkey baster
To assemble the stadium:
·         Place one of the foil cookie sheets in the center of the foam core board to become the “football field” that will later be filled with guacamole.
·         Build the stadium seat risers. Using kitchen shears, make one-inch cuts about every three inches at both of the shorter ends of the foil cookie sheets (to make them bend easier).  You will have three short cuts on each shorter end of the foil cookie sheet. Then at each cut, fold the foil sheets in a zig-zag pattern to create steps, using the Fiesta flats boxes underneath each folded pan to hold up the stadium seats. Flatten the long ends of the foil cookie sheet with your hands and tape the bottom of the seats to the foam core board underneath the foil “field.” Attach the top of the steps to the top of the Fiesta flats box using clear packing tape. Repeat the process with another of the foil cookies sheets for the other side of the stadium.
·         To create the seats at each of the shorter ends of the stadium, cut each of the two remaining foil sheets into 11” lengths and make the cuts on the ends and fold into steps, as you did with the first two sides of the stadium. Attach those with tape to the foam base and the tops of the Fiesta flats boxes. You will now have created stadium seats on all sides of the “football” field.
To create the field:
·         With a sharp knife, cut out four goal posts (you will only need two but good to have extra in case they break when installing) out of the flour tortillas. Basically, they will look like large pitch forks. Heat 1/2 cup vegetable over medium heat, in a small, swallow frying pan and crisp the tortilla goal posts in the hot oil for about 1 minutes, flipping once, being carefully not to burn or make too brown. Allow to drain on paper towels and carefully set aside.
·         About an hour before party time, spread the refried beans about two inches at either end of the foil “field,” to create end zones. Then spread the guacamole dip or homemade guacamole using the Ortega seasoning packet onto the remaining foil “field.” With a squeeze bottle or turkey baster, carefully draw lines onto the guacamole “field” with the sour cream. Cut the block of cheddar cheese in half and then cut a one-inch incision in the top of each cheese piece. Carefully pull apart the incision and place the tortilla goal post in the incision, thus creating a secure stand from the cheese blocks for the goal posts. Carefully place the cheese stand and goal post in the center of the refried beans at each end of the “football” field.
·         Place the Fiesta Flats on the three levels of the foil steps. Fill each level with lettuce, tomatoes, black beans, olives and cheese. At the each stadium corner, open and place jar of salsa for dipping.
Possible Additions:
·         Use jalapeno slices as the “players” on the field or in the seats.
·         Attach long skewers about three inches apart with the tape onto the boxes and then cut blocks of cheese to fit between the skewers to create lights above the seats.
·          Crush the Fiesta flats or Ortega hard tacos shells in the food processor and sprinkle around the outside of the “stadium,” as walkways or parking lots.
Created by Dan Macey, dantasticfood, Inc.
Prep: 20 minutes
Cook: 20 minutes
·         4 ORTEGA® Taco Shells (any variety)
·         ½ lb ground pork
·         ½ package (1.25 oz.) ORTEGA® Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix
·         1 tbsp vegetable oil
·         1 can (10 oz.) ORTEGA® Mild Red Enchilada Sauce
·         ¼ cup water
·         2 ripe avocados
·         1 package (1 oz.) ORTEGA® Guacamole Seasoning Mix
·         12 ORTEGA® Fiesta Flats™ Taco Shells
·         Shredded lettuce
·         Place taco shells in a food processor and pulse until coarse crumbs form. (Or place in a resalable plastic bag and crush.)  Combine crumbs, pork, and taco seasoning in a mixing bowl.
·         Form mixture into small meatballs, about 1/2-inch in diameter. Heat oil in a large skillet and brown meatballs lightly, in batches if necessary, about 5 minutes per batch, turning frequently. Return all meatballs to skillet and add enchilada sauce and water. Bring to a boil over high heat; reduce heat and simmer gently for 15 to 20 minutes or until meatballs are thoroughly cooked.
·         Meanwhile, mash avocados and stir in guacamole seasoning mix. Let rest in the refrigerator according to package instructions.
·         To serve, spoon meatballs and sauce into Fiesta Flats™. Top each with shredded lettuce and guacamole.
Makes 4 servings.
Sticky Salsa turkey wings

Prep: 10 minutes
Cook: 50 minutes
·         1 tablespoon vegetable oil
·         6 whole turkey wings, jointed, wing tip discarded
·         1 large bottle (16 oz.) ORTEGA® Taco Sauce
·         2 cups orange juice
·         1 large yellow onion, finely chopped
·         6 to 8 garlic cloves
·         Preheat the oven to 375°F.  Heat oil in a large skillet and brown wings, in batches, for 4 to 6 minutes.
·         Combine taco sauce, orange juice, onion and garlic in a greased 9x13-inch baking dish.  Arrange wings in single layer and turn to coat.
·         Bake for 50 to 60 minutes, turning occasionally and adding water if needed, until wings are tender and sauce is thick, sticky and coats wings. Serve warm or at room temperature.
Makes 6 servings.

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