Page 55 - Harnett Life Fall 2018

Poblano Ranch Tacos
Makes: 8 tacos
2 tablespoons olive oil
4 poblano peppers, sliced
1 yellow onion, sliced
1 tablespoon fresh lime juice (optional)
1 box Ortega Yellow Corn Taco Shells
6 radishes, sliced
1 cup corn kernels
1 cup cotija cheese
1 bottle Ortega Flavor Craver Ranch
Taco Sauce, to taste
Add olive oil to skillet over medium heat. Add
sliced poblano peppers and yellow onion to pan.
Saute until cooked through. Add squeeze of lime
to pepper and onion mixture, if desired.
Bake taco shells according to package
directions. To assemble tacos, add poblano and
onion mixture to base of taco. Top with sliced
radishes, corn and cotija cheese. Finish with
taco sauce.

Southwest Chicken Salad 1 bottle Ortega Flavor Craver
Makes: 4 bowls Ranch Taco Sauce, to taste
2 tablespoons olive oil Add olive oil to skillet over medium
4 chicken breasts heat. Coat chicken with chili powder.
2 teaspoons chili powder Cook chicken 8 minutes on each side,
1 Ortega Bakeable Tortilla or until cooked through. Remove
Bowl Kit chicken from pan and let rest. Slice
3 cups green leaf lettuce, sliced chicken into strips when cooled.
1 can Ortega Black Beans Prepare tortilla bowls as directed on
1 cup corn kernels package. Fill with shredded lettuce,
2 avocados, diced black beans, corn and sliced chicken.
1 tomato, diced Top with diced avocado, tomato and
1 cup cotija cheese cotija cheese. Finish with taco sauce.

Stock Your Pantry for Mexican Cooking

You can enjoy the flavors of a Mexican cantina in your kitchen anytime if you’re stocked up with the right goods.

Pantry and Dry Goods Refrigerator and Produce
1. Keep dried or canned chiles of all sorts on-hand. 1. Keep ready-made salsa and spicy sauces chilled and serve
Dried chiles include ancho, chipotle, guajillo, negro them alongside chips, tacos and other Mexican dishes.
and mulato. 2. Always have garlic, onions and fresh cilantro handy. Keep
2. Expand your spice rack with Mexican staples like chili lemons and limes within reach to add bright flavor to your
powder, cayenne pepper and paprika, as well as oregano dishes. Also, buy fresh chiles like jalapeno and pasilla to
and cumin. spice up a variety of dishes. If possible, grow them yourself.
3. Buy white rice in bulk so you can create Spanish rice to 3. Store flour and corn tortillas in your cupboard or
accompany any dish. refrigerator to create burritos, tacos, enchiladas and wraps.
4. Stock up on canned refried beans, black beans and pinto 4. Keep Monterey Jack, queso fresco and cotija cheese
beans for use in your favorite Mexican dishes. on-hand to include in enchiladas and burritos.