Shredded Beef Tacos, tostadas or Burritos
3lb. chuck roast
large onion sliced
1 T. pepper
1 bay leaf
3 T. Pilarcita’s Mexican Seasoning (hot or original)
Corn or flour tortillas
shredded lettuce (or spicy cabbage topping, recipe below)
shredded cheese
chopped tomatoes
Your favorite hot sauce.

Place meat in a large pot and cover with water. Add onion, pepper and bay leaf. Bring to a boil, cover and reduce heat and simmer for a couple of hours or until meat pulls apart easily with a fork. Remove meat from pot and let sit until cool enough to handle. Discard bay leaf. Shred meat with fork.
Add 2 tablespoons of oil to pot and heat over medium flame. Add shredded meat and Pilarcita’s Mexican Seasoning, mixing well. Stir until meat in warmed. Fill warmed taco shells, or flour tortillas with meat and top with lettuce, cheese, tomatoes and of course you favorite hot sauce.

Spicy Cabbage Topping
4 cups finely shredded cabbage
1 finely chopped tomato
1/2 cup sour cream
1 heaping T. mayonnaise
2 T. Pilarcita’s Mexican Seasoning (hot or original)

Combine cabbage with tomatoes. Mix together sour cream, mayo, and seasoning in a separate bowl until well blended. Toss sour cream mixture with cabbage and tomatoes. Serve over tacos. This is really good with shrimp tacos or fish tacos.

If you have any left over shredded beef, this is a good recipe for breakfast

2 T. oil
1 bell pepper, chopped, (red, green or yellow, your preference)
1 medium onion, chopped
1 large tomato, chopped
left over shredded beef
6 eggs beaten (more if you prefer more egg)
Pilarcita’s Mexican Seasoning to taste
Your favorite hot sauce

Heat oil over medium flame until hot. add bell pepper and onion, sauté until soft. Stir in shredded beef, Mexican seasoning to taste and tomatoes, heat thoroughly. Add eggs and cook till eggs are set.
Serve with tortillas, refried beans, Mexican rice and your favorite hot sauce.
Mini Chimichangas
This is another good recipe for left over shredded beef. You can also use left over shredded chicken

1 lb. leftover cooked shredded beef or chicken
4 oz. cream cheese
1 cup Jalapeno Jack cheese, shredded
1 1/2 T. Pilarcita.s Taco Seasoning or Pilarcita’s Mexican Seasoning
Flour tortillas
Oil for frying

Place meat in a large bowl, add cream cheese, Jalapeno Jack and Pilarcita’s taco seasoning or Mexican Seasoning. Mix well until mixture is combined. Heat tortillas till warm, spread a generous 1/4 cup of mixture on tortilla covering completely. Roll up burrito style. Cut in half or thirds.
Heat oil to medium to medium high, add chimichangas and fry turning frequently until all sides are brown. This only takes a few minutes. Drain on paper towels.
Note: You can add other items such as green onions, red peppers, olives or what ever you tasted buds want.

Pilarcita’s Steamers
1/2 cup chicken broth
1/2 cup white wine
3 cloves garlic, crushed
Juice of 1 lemon
1 T. Pilarcita’s Mexican Seasoning (hot or original)
1 T. butter
1 lb. steamer clams, rinsed

Bring first 6 ingredients to a boil, add clams and steam until clams open.

Baby Back Ribs
2 lbs. Baby Back Ribs
Pilarcita’s Mexican Seasoning (hot or original)
Your favorite BBQ sauce (We use Smoking Joe’s BBQ Sauce)

Sprinkle Ribs liberally with Pilarcita’s Mexican Seasoning and rub in. Cover with foil and refrigerate 1 hour or over night Place in pan, cover with foil and bake 1 hour at 350. Remove ribs from oven, slather on BBQ sauce according to preference and cook an additional 30 to 45 minutes. Remove from oven and enjoy.

Hot Wings
Follow instructions for Pilarcita’s Pollo Asado Marinade (hot & Spicy) substituting 2 lbs. of chicken wings for the boneless chicken. Marinate 4 to 8 hours, pour wings and marinade into shallow roasting pan and bake at 425 for 45 to 60 minutes.
Turn the heat to broil, and broil about 5 minutes for added crispness. Remove from marinade and serve hot. Discard marinade.
Note: for the Grill – discard marinade and grill wings over open flame until desired doneness.

Salmon Salsa
1/2 lb. smoked salmon
1 large tomato, diced
2 jalapenos, diced
3 green onions, chopped
2 T. cilantro, chopped
Juice of one lime
1 t. Pilarcita’s Mexican Seasoning (hot or original)

Tear smoked salmon into small pieces and mix in remaining ingredients. Chill. Serve cold with tortilla chips.

Appetizer Tortilla Roll-ups
3-8oz. packages of cream cheese
1/2 cup sour cream
3 T. Pilarcita’s Mexican Seasoning (hot or original)
1/2 cup finely chopped celery
1/2 cup finely chopped green onion
1 small can chopped olives
1 small can chopped green chiles
1/2 cup cooked shrimp, chopped
5-6 large tortillas warmed

Mix all ingredients together except tortillas. Spread about 3 T. of mixture on each tortilla make sure mixture reaches edges. Roll tortilla up tight so that mixture inside spirals. Refrigerate until firm, about 1 hours.
Remove from fridge and slice each roll into 1/2 inch sections. Serve cold. This makes quite a few appetizers and they keep well for a couple of days.

Chile Lime Butter
1/2 stick butter softened
1 T. Pilarcita’s Mexican Seasoning (hot or original)
1/2 lime

Mix butter and seasoning, squeeze in lime and mix well. Serve over corn on the cob, hot flour or corn tortillas or steamed veggies.

Spicy Mushrooms (Pilarcita’s Employee Favorite Recipe)
8 oz. Mushrooms, (whole or sliced)
1/24 cup butter
1 T. Pilarcita’s Mexican Seasoning (hot or original)

Melt butter over medium heat, add mushrooms and stir in seasoning. Saute until mushrooms are tender. Serve over steak, pasta, use as a side dish or simply eat as an appetizer.

Jalapeno Deviled Eggs
12 hard boiled eggs, peeled and sliced in half, lengthwise
1/4 cup Mayo
1/4 cup sour cream
1/4 cup mustard (I use half Jalapeno Mustard and half Dijon Mustard)
2 T. Pilarcita’s Jalapeno Seasoning
3 T. Pilarcita’s diced dried Jalapeno (you can substitute fresh)

Put yolks in a large bowl and mash. Add remaining ingredients and mix well. Fill egg whites with mixture and refrigerate at least 2 hours. Note: you can add cooked crumbled bacon for a nice, smoky, salty flavor.

Pilarcita’s Party Bread (Pilarcita’s Employee Favorite Recipe)
1 solid loaf of round bread (sourdough round)
1/2 stick butter
1 T. Pilarcita’s Mexican Seasoning (hot or original)
2 cups of jack cheese or Jalapeno Jack cheese
small can hopped green chilies

Make crisscross cuts into bread about an inch apart making sure not to cut through to the bottom. Melt butter and drizzle into cuts. Blend together seasoning, cheese and chilies. Drop cheese mixture into cuts in bread and wrap with foil leaving top open. Bake at 375 until cheese melts, about 20 minutes. Serve warm.

Spicy Mexican Dip
Mix 2 1/2 T. Pilarcita’s Mexican Seasoning (hot or orig) with a 16 oz. container of sour cream. Refrigerate 1 hour. Serve with chips or vegetables.

Spicy Appetizer Shrimp
1 lb. medium or large cooked shrimp, peeled with tails on.
4 T. Pilarcita’s Mexican Seasoning (hot or original)
Juice of 1 lemon
Fresh Cilantro, chopped
1/2 cup water

Mix Mexican Seasoning with shrimp, add lemon juice, cilantro and water. Refrigerate and let marinate 2 hours. Remove shrimp from marinade and serve as an appetizer with toothpicks.

Spicy Shrimp Salad
2 cups chopped shrimp made with Pilarcita’s Spicy Shrimp/Marinade Boil
1/2 cup chopped celery
1/4 cup mayo
1 T. fresh squeezed lemon juice
1/2 t. fresh dill weed

Mix together all ingredients, except shrimp, till blended. Add shrimp and toss gently. Pile on a roll, spoon onto lettuce or mound into tartlet shells.

Pilarcita’s Egg Salad with Spicy Shrimp and Garlic Stuffed Olives
2 hard boiled eggs, peeled and chopped
3 or 4 spicy shrimp, made from Pilarcita’s Spicy Shrimp/Marinade Boil, chopped
3 garlic stuffed olives, chopped
1 1/2 T. either Mayo or Mayo/Mustard mix

Mix all ingredients together and spread between two slices of bread. Makes 1 big fat sandwich.

Ground Beef Tacos, Tostadas or Burritos
1 lb. ground beef
2 T. Pilarcita’s Mexican Seasoning (hot or original)
1/2 cup water or tomato sauce
Corn or Flour tortillas
shredded lettuce
Shredded cheese
chopped tomatoes

Cook beef in a medium skillet over med-high heat for about 5 minutes or until meat is no longer pink, drain grease. Stir in Pilarcita’s Mexican Seasoning, 1/2 cup water or tomato sauce and bring to a boil. Reduce heat to low and simmer, stirring occasionally for an additional 5 to 6 minutes. Use as a filling for tacos, burritos or tostadas and top with lettuce, cheese and tomatoes

Pollo Asado (I use this recipe when I have left over Pollo Asado)
1 package of Pilacita’s Pollo Asado Marinade (Original)
2 lb. chicken ( I like thighs but you can also use breast if you prefer)
I can of red enchilada sauce
1 can of chicken broth

Make Pollo Asado according to directions on back of Pilarcita’s Pollo Asado Marinade. When I have Pollo Asado (chicken) left over,I add the leftover chicken into a large pan, add enchilada sauce, chicken broth and simmer until chicken is thoroughly heated. You can add sauté onion, or sauté bell peppers if you like. Serve warm with rice and beans and tortillas.