Serves 6-8
2 lb. Chili meat or ground beef
1 Tb Oil
2 cups Water
8 Tbsp. Bolner’s Fiesta Quick Chili Mix
Brown the meat in the oil. Add the water and Chili Mix. Bring the chili to a boil, then lower heat and simmer until the meat is tender. Add more water to desired consistency.
Serves 6-8
1 tbsp. vegetable oil
2 lb. chili meat or ground beef
4 cloves fresh garlic (peeled and chopped) or 1 Tb Bolner’s Fiesta Brand® Chopped Garlic in Oil
1 medium onion (chopped) or 2 tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
1-15 oz. can Tomato Sauce
1 quart chicken broth
½ tsp. Monosodium Glutamate (optional)
½ tsp. Salt (Optional)
5 tbsp. vegetable oil
4 tbsp. flour
4 tbsp. Bolner’s Fiesta Brand® Fancy Light Chili Powder
½ tsp. Bolner’s Fiesta Brand® Whole or Ground Comino
½ tsp Bolner’s Fiesta Brand® Ground Black Pepper
Slowly brown the meat, garlic and onions in 1 tbsp. vegetable oil. Add the tomato sauce, chicken broth, monosodium glutamate and salt. SIMMER one hour. Heat the 5 tbsp. vegetable oil in a sauce pan over medium low heat. Fry the flour, pepper, comino, and chili powder for 5 minutes, then add this roux to the meat. Be careful not to burn the flour. SIMMER over low heat for ½ hour. Serve in bowls with hot tortillas. Chili is always better the next day!
Serves 6-8
1 Tb Oil
2 lb. chili Meat or Ground beef
4 Cloves fresh Garlic (Peel and Chop) or 1 Tb Bolner’s Fiesta Brand Garlic in Oil
1 Medium Onion (Peel and Chop) or 2 Tb Bolner’s Fiesta Brand Instant Chopped Onion
1-15 oz. can Tomato Sauce
1 Quart Chicken Broth
1 tsp Monosodium Glutamate (optional)
1 tsp Salt (Optional)
4 Tb Oil
6 Tb Flour
3-4 Bolner’s Fiesta Brand Ancho Pods
1 tsp Bolner’s Fiesta Brand Whole or Ground Comino
½ tspBolner’s Fiesta Brand Ground Black Pepper
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Serves 4-6
¼ cup Oil
½ cup Bolner’s Fiesta Brand® Enchilada Seasoning
2.5 cups Water 12 Corn Tortillas
1/3 lb. Grated Yellow Cheese
1/3 lb. Monterey Jack Cheese
¼ cup Fresh minced onion or 2 Tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
½ cup oil for warming Tortillas
Heat ¼ cup oil in a skillet over medium heat. Add the Enchilada Seasoning and cook, stirring constantly, until the color begins to darken (1-2 minutes). Add the water, bring the sauce to a boil, lower the heat and simmer until it thickens (about 5 minutes). Heat the ½ cup oil in a small frying pan. Using tongs, dip a tortilla in the hot oil for 15 seconds to soften it. Drain. Fill the tortilla with grated cheese, one tablespoon of sauce and roll it up. Garnish with more grated cheese, sauce and minced onion. Arrange in a baking dish or as individual servings. Heat in an oven or in a microwave until the cheese is melted. Want to use Ancho Chili Pods for this recipe? Click here
Dissolve 2 teaspoons Bolner’s Fiesta Brand Chicken Flavor Concentrate in 2 cups of boiling water. Increase the amount for soups, vegetables, gravies, pasta, and rice recipes by 1-2 teaspoons or to taste. Also makes a great base for authentic Caldo de Polio or Chicken Noodle Soup. Muy Sabroso!
1 jar (750mL) Vodka (40% alc/vol)
8-10 Vanilla Beans
Slice open the beans long ways and scrape the seeds out. Place the seeds and sliced beans into the vodka. Set aside and let the beans extract for 9-12 months, giving the jar a good shake once a week. For a quicker batch, use 2 cups Vodka with 8 beans. Let soak for 8-12 weeks, shaking once a week.
Sprinkle 1 rack of baby back pork ribs liberally with Bolner’s Fiesta Brand® Jalapeno Rub and rub it into the meat. Wrap ribs in aluminium foil and allow to marinate up to 24 hours in the refrigerator for maximum flavor development. Place ribs in a baking pan and bake in a pre-heated oven at 325º F for 1.5 hours. Remove ribs from oven, wrap tightly in foil, and return them to the oven for another hour. For true BBQ smoked ribs, cook over a low charcoal fire (300º F) for 1 hour. Wrap tightly in foil and place back on grill or in the oven at 300º F for 30 more minutes. Then, unwrap and place ribs back on grill for 30 minutes for a perfect outer texture and fall-off the bone tenderness.
Our Aunt Bev Loves her black beans. She suggests 1 lb. Black Beans, 1-14 oz. can whole tomatoes, 8 Tbls. Bolner’s Fiesta Brand® Black Bean Ole’ Seasoning, 1 1/2 quarts water, and 1 lb. ham chunks or sausage. Rinse beans and cover with water and tomatoes. Cover and bring to a boil. Reduce heat and simmer 2-3 hours or until tender adding hot water when needed. Add 8 tablespoons Bolner’s Fiesta Brand® Black Bean Ole’ Seasoning, ham or sausage if you desire it and simmer another 30 minutes. Garnish with sour cream, pico-de-gallo and Monterey Jack Cheese. Black Bean Ole’ may be prepared ahead and frozen. Serve as an entree or as a side dish with Fajitas, Mexican Rice or puree for chalups, crispy tacos or Mexican style layer dip.
If you’re looking for a fun and flavorful meal that’s perfect for any occasion, look no further than fajitas! These sizzling hot dishes are a crowd-pleaser that are fully customizable and versatile, making them perfect for parties, challenges, or simply a satisfying meal. From the sizzle of the skillet to the mouth-watering aroma, fajitas are a feast for all the senses. So why not spice up your next gathering with a delicious fajita feast!
Charcoal-Grilled Beef Fajitas and Flour Tortillas
*Alternatively substitute Fiesta Brand® Fajita Seasoning (Salt Free), Fajita Seasoning Mesquite Flavored, or Southwest Style Fajita Seasoning.
Rather than buying your chorizo from the store, try using Bolner’s Fiesta Brand Chorizo Mix to make your own at home!
Yields 6 to 8 servings
1. Sprinkle fajitas (skirt steaks) generously with Bolner’s Fiesta Brand Southwest Style Fajita Seasoning.
2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight).
3. Sear the fajitas quickly over a hot charcoal fire to seal in the juices, then allow to cook until just done.
4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole and picante sauce.
Directions for large pieces of Game (Ham, Shoulders, Backstrap, Geese, Duck):
2 cups of oil
1 can of beer or 1 cup vinegar
4 teaspoons Bolner’s Fiesta Brand® Wild Game Rub
Mix ingredients together to create a marinade, and marinade meat in refrigerate overnight, turning once. Discard juices wrap your game in bacon and barbecue or bake over moderate heat until done (geese, roasts 3-4 hours, backstrap 45 minutes).
For smaller pieces (steaks, doves, quail, etc.), sprinkle Bolner’s Fiesta Brand® Wild Game Rub on game at least two hours before cooking (overnight is best). Barbecue, bake, braise or fry as preferred.
1 lb. red beans
1lb. sausage or ham
Put 1 lb. red beans in a 4-5 quart pot. Cover with water and soak for 2 hours. Drain water, add back seven cups of water and one package (½ jar) of River Road ® Red Beans and Rice Seasoning. Add 1 lb. sausage or ham or a combination of both. Bring to a boil, then reduce heat and simmer for 3 hours or until beans are tender. To thicken, mash some of the beans in the gravy. Serve over hot steamed rice. Salt may be added.
Brown the meat in the oil. Add the vegetables and brown them until onions start to clear. Add the tomatoes and the water and bring the sauce to a boil. Simmer 30 mins over medium heat. Add the seasonings and simmer 30 more minutes over low heat.
Use the sauce in any dish requiring Italian Red Sauce (Spaghetti, Lasagna, Pizza, etc) for a very low calorie sauce. Use only 1 teaspoon of oil for browning the vegetables.
Melt 1/2 stick of butter in a large skillet. Whisk in 1 package (or 5 Tbs) of Seafood Pasta seasoning and 1.5 cups of milk. Simmer for 5-7 minutes until sauce thickens. Add 1 lb of peeled and deveined shrimp and cook until just pink, about 4 minutes. Serve hot over pasta and garnish with green onions.
Add 1/2 cup (1/2 jar) River Road ® Seafood Boil to 2 quarts of water in a 4-5 quart pot and bring to a boil. Add 3 lbs of shrimp, crab or crawfish and return to a boil. Cook for 5 minutes, remove from heat and let seafood soak in hot water for 15 minutes to allow for flavor development. Cool seafood and enjoy!
Melt unsalted butter or margarine and spread evenly over bread. Sprinkle seasoning lightly and top with grated Parmesan cheese. (Optional: sprinkle chopped chives or parsley over cheese). Heat at 325′ until crisp. Also delicious on vegetables and popcorn.
Mix the meat and the seasoning together. Add the small package of cure (pink) if the sausage is to be smoked. Grind the sausage and stuff into links if desired. Sausage may be bulk packed and fresh frozen, stuffed into links and fresh frozen, stuffed into links, smoked, and frozen or stuffed into links and smoked and dried. Sausage may be enjoyed fried, broiled, barbecued or dried.
Thoroughly mix 2 tablespoons Bolner’s Fiesta Brand® Pan Sausage Seasoning with 1 lb. ground turkey, pork, beef or game. Form patties and fry. Use as a main or side dish, or fry, crumble and scramble with eggs. Sausage freezes well. Sausage makes delicious barbecue. Always use good food handling practices when preparing sausage. The contents of this jar seasons 8.5 lbs. of meat.
Cut beef or game meat into strips and season heavily with Bolner’s Fiesta Brand® Jerky Seasoning. Rub seasoning into meat. For indoor jerky, hang seasoned meat strips in oven and dry overnight at 175 degrees. For smoke flavor, barbecue briefly before hanging in oven or dry over low fire on a barbecue pit or in a smokehouse. Jerky can also be dried in the sun or in a food dehydrator. Always use good food handling practices.
