Father's Day Dishes - Las Palmas Mexican Dishes

Celebrate Dad on his special day with a marvelous meal he will always remember. Las Palmas has several mouthwatering recipes to show him just how much you care this Father’s Day.

Spoil dad on his special day with the help of the little ones to create a feast of the traditional, savory flavors he loves. A parent herself, Chef Yvette Marquez-Sharpnack, author of MuyBuenoCookbook.com, developed three delicious modern twists on old-world Mexican dishes that are easy to make with kiddos – a delectable Mexican Shrimp Cocktail, hearty and flavorful Beef Picadillo Stuffed Peppers and Pastel Azteca (aka Mexican Tortilla Pie). 

These recipes incorporate Las Palmas Sauces, as they add that authentic Mexican flavor that generations of Hispanics love while conveniently shortening time spent in the kitchen.

PASTEL AZTECA (aka Mexican Tortilla Pie)

serves: 9

cook time: 25 minutes

INGREDIENTS                                                                          

                                                                                  

·         One 28-ounce can Las Palmas® Red Enchilada Sauce

·         12 lightly fried corn tortillas

·         1 pound shredded store-bought rotisserie chicken

·         One 15.25-ounce can corn

·         One 7-ounce can sliced mushrooms

·         ½ cup chopped white onion

·         1 ½ cups shredded Oaxaca cheese

·         1/2 cup Manchego cheese grated

·         1/2 cup bread crumbs

·         2 tablespoons chopped cilantro

DIRECTIONS

·     -Preheat oven to 350 degrees F.

·     -Layer 4 tortillas in a square baking dish. Place 1/3 of chicken, corn, mushrooms, onion, and ½ of the     Oaxaca cheese over tortillas and pour 1/3 of the sauce. Place second layer of tortillas and repeat the      procedure with the rest of chicken, vegetables, and cheese to create 3 layers.

·    -Combine the bread crumbs with Manchego cheese and sprinkle on top.

·    -Sprinkle with salt and pepper. Bake for 20 to 25 minutes, until the top is browned. Serve hot or at room temperature.

·    -Garnish with fresh cilantro. 

MEXICAN SHRIMP COCKTAIL

serves: 6-8

prep time: 5-10 minutes

INGREDIENTS

·         1 cup ketchup

·         One 28-ounce can Las Palmas® Red Chile Sauce

·         2 to 3 tablespoons horseradish (add more or less according to spicy tolerance)

·         Juice of 3 limes

·         1 teaspoon bottled hot sauce

·         1⁄8 teaspoon garlic powder

·         ½ cup finely chopped red onion

·         ½ cup chopped cilantro

·         1 pound small shrimp, shelled, deveined, and cooked

·         1 avocado, pitted, peeled, and finely chopped

·         Saltine crackers or tortilla chips, for serving

DIRECTIONS:

·     -Stir together the ketchup, sauce, horseradish, lime juice, hot sauce, and garlic powder until well blended.

·     -Taste and add more horseradish or hot sauce if you would like it spicier.

·     -Add the onion, cilantro, and shrimp and mix well. Gently stir in the avocado.

·     -Cover and refrigerate 2 to 3 hours.

·     -Serve in 4-ounce glasses with saltine crackers or tortilla chips.

BEEF PICADILLO STUFFED BELL PEPPERS

serves: 12-16

cook time: 6 hours (slow cooker) - 45 minutes

INGREDIENTS

Beef:

·         3 pounds beef brisket or chuck roast

·         3 bay leaves

·         2 large or 4 small peeled cloves garlic

·         ½ teaspoon peppercorn medley grinder, ground

·         ½ teaspoon whole peppercorn

·         1 tablespoon salt

·         1 teaspoon ground black pepper

·         3 cups water

Picadillo:

·         1 tablespoon canola oil or shortening

·         2 medium russet potatoes, peeled and diced

·         2 carrots, peeled and chopped

·         2 zucchini or Mexican squash, chopped

·         6 tomatillos husks removed, rinsed, chopped

·         1 Roma tomato, chopped

·         1 small onion, chopped

·         ½ cup Las Palmas® Diced Green Chiles

·         Cooked and shredded beef

·         One 28-ouncecan Las Palmas® Green Enchilada Sauce

·         ½ cup water

·         Salt to taste

·         12 bell peppers (your choice of color)

·         2 tablespoons olive oil

·         ½ cup crumbled queso fresco

·         Cilantro, for garnish (optional)

DIRECTIONS

To Cook the Beef:

·     Place the brisket on a large skillet on the stovetop and sear for 5 minutes on each side to form a nice brown crust.

·     After searing make three deep slits in the meat. Insert bay leaves, garlic cloves, and peppercorns into the slits.

·     Place meat, salt, pepper, and water in a slow cooker. Cook on low for 6 hours turning after 3 hours.

·     Remove the meat and discard the bay leaves and peppercorns and coarsely shred the meat and discard fat pieces.

·     Put the meat back into the liquid and allow the meat to soak some of the juices.

To Make the Picadillo:

·     Heat oil in a large stockpot (caldero, in Spanish). Place the potatoes and carrots in the pot, cover and cook for about 10 minutes, until potatoes and carrots are tender.

·     Uncover and add zucchini, tomatillos, tomato, onion, chile, and cook for an additional 2 minutes.

·     Add shredded beef and combine.

·     Add sauce, water, and stir. Let mixture come to a boil. Add salt to taste. Lower the heat and simmer for 20 to 30 minutes.

·     Rinse the peppers. Cut the tops off and remove the white flesh and seeds. Rinse out the inside of each pepper. In a large stockpot semi-boil the peppers, about 3 minutes. Remove the peppers and drain any excess water that is inside them. Brush each pepper with olive oil.

·     Heat up a griddle (comal, in Spanish) and place the peppers on their side on the griddle, about 1 minute on each side, just long enough to sear the sides of each pepper.

·     Stuff each pepper with some picadillo.

·     Plate 1 pepper per plate, top with crumbled queso fresco, and garnish with cilantro.