Steak Taquitos

Ingredients

  • 20 oz Grilled Chopped Flank Steak
  • 1/2 cup Panola Spicy Sweet Jalapeno Peppers-8 oz, chopped
  • 1 cup salsa, plus more, as dip, optional
  • 2 Lime, Halved
  • 1 cup shredded Cheddar cheese
  • 1/4 teaspoon Taco Seasoning
  • 1/4 teaspoon Cumin
  • 16 (6-inch) yellow corn tortillas
  • Sour cream, as dip, optional

 

Directions

  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, combine the grilled steak, Panola Spicy Sweet Jalapeno Peppers-8 oz and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
  3. Remove steak mixture from the refrigerator, and drain any excess liquid. Add cheese, cumin and taco seasoning, and mix to combine. This is your filling. Set aside.
  4. Prepare a baking sheet by spraying it with nonstick spray. Set aside.
  5. Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
  6. Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
  7. Bake in the oven until crispy, 14 to 16 minutes.
  8. Allow to cool for 5 minutes. Serve with sour cream and additional salsa for dipping, if using. Enjoy!

Mexican Rice

Ingredients

 

Directions:

 

  1. Adjust rack to middle position and preheat oven to 350.
  2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
  3. Mince Panola Whole Jalapeño Peppers. Set aside.
  4. Place Panola White Basmati Rice (Popcorn Rice) in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. ***IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  5. Heat oil in heavy bottomed oven-safe 12 inch straight sided sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10-inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
  6. Reduce heat to medium, add Panola Pickled Garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
  7. Stir in broth, pureed mix, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
  9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

 

Black Beans

Ingredients

 

Directions

  1. In a medium saucepan, combine beans, onion, and Panola Pickled Garlic, and bring to a boil.
  2. Reduce heat to medium-low.
  3. Season with cilantro, cayenne, Panola All Natural Clearly Hot Sauce-5 oz and salt.
  4. Simmer for 5 minutes, and serve.

Fish Tacos

Ingredients:

4 tilapia fillets
½ bottle Panola Spicy & Sweet Mango Sauce
4 tbs Panola Blackened Fish Seasoning
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Sauteed Brussels Sprouts

Ingredients:

3 slices of bacon
1 tbs. Panola Pecan oil
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Creole Rice Pilaf

Ingredients:

2 ¼ Cups Chicken Broth
¼ Cup White Wine
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