Dutch Oven Mexican Food

Jalapeno Potatoe's

8 medium sized potatoes Red, Yukon Gold, or Russet, sliced thin
1 medium onion diced
1/2 pound Bacon diced
1 Jalapeno seeds and membranes removed, diced
2 1/2 cups cheese cheddar, montery jack, or pepper jack
1 teaspoon season salt

Dutch Oven

12 inch shallow dutch oven
27-30 coals lit and heated until beginning to turn grey.

Instructions
Over about half the coals, cook bacon until chewy. It will get crispy as it cooks with the potatoes.
Off of the coals, remove bacon from dutch oven and any excess grease, leaving about 2 tablespoons bacon fat in the bottom of the dutch oven.
Layer half of the sliced potatoes in the bottom of the dutch oven and sprinkle with half a teaspoon of season salt.
On top of the potatoes, layer half of the onion, half the jalapeno (if desired), half of the bacon, and then half of the cheese.
Repeat layers, using remaining ingredients and put the lid on the dutch oven.
With dutch oven on a stand, place 10 coals on the bottom and 15 coals on top. This should heat to about 350 degrees for a 12 inch shallow dutch oven.

Check periodically and adjust coals as necessary, adding more when the original coals begin to die down.

The potatoes are finished when they are soft, this takes about 45 minutes.

Recipe Notes

This recipe can be made in an indoor dutch oven and cooked in the oven. Place dutch oven, with the lid on, in a preheated 375-degree oven for 35-45 minutes. Check periodically to make sure it is cooking evenly. Add 1/3 cup water to the bottom of the dutch oven if the potatoes are browning too quickly. Potatoes are done when they are soft!

To make this recipe for a larger crowd, scale up the ingredients accordingly. A 12-inch dutch oven can hold 3 layers and still cook well, but use a larger dutch oven (or two 12-inch dutch ovens) for more than 12 potatoes.

PDF=Jalapeno Potatoes

Mexican Breakfast Haystacks

Use one bag of your Meat Mixture = 1 cup Basic Meat Mix ( find this under Beef Recipes) 1/2 Cup Red Pepper 1/2 Cup Green Pepper 6 Eggs if you want to hold everything together.....12 eggs of you want to taste the eggs!!! 1/2 of a White Onion 1/2 Cup Cheese 1 tsp Log Cabin Seasoning 1 Package Hash browns - thaw out Directions: Put Mixture in the bottom of a 12" dutch oven. Cook until about 10 minutes are left. Put the cheese on top and brown the cheese. Serve with your favorite Hot Sauce. You can also put this on a tortillas and serve. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Mexican Enchilada

Use one bag of your Meat Mixture ( Find recipe under Beef)= 2 cup Basic Meat Mix Tortillas = 6 1 Can Spaghetti Sauce 1 Can Enchilada Sauce Olives = Chopped Cheese = 1 cup Sour Cream Hot Sauce = desired Heat!!! Directions: Pre-heat a 12" Regular Dutch Oven. Take one Tortilla and put 1/6 of the meat mixture and some cheese. I love onions so I add extra onions to my mixture. Pour the can of Spaghetti Sauce in the bottom of your dutch oven. Roll up each tortilla with the mixture and place in the bottom of your dutch oven. Pour the can of Enchilada Sauce over the top of that. Now put the Chopped Olives on top of everything. Cook till you can smell it or when you see steam coming out from under the lid. Serve with Sour Cream and your hot sauce. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Mexican Beef Tortilla One Pot Meal

Ingredients: 1lb. ground beef 1/2 cup diced onion 1 pack taco seasoning mix 2 cups shredded cheddar cheese 1 can re fried beans (they spread easier if its warm) 1 cup prepared rice (I used Minute Rice) 1 can Mexican blend corn (DRAINED)will only use about 1/2 can 4-5 large flour tortillas 8 oz of thick chunky salsa (your choice mild or hot) Directions: 1. In a cast iron skillet 2. Brown ground beef and onion then drain. 3. Add taco seasonings and cook according to package direction 4. Warm and oil your 12" regular Dutch Oven. Make sure you oil the sides well. Lay 1 tortilla in bottom of dutch oven and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese . Three cheese blend works well. Heat up the beans in the skillet after cooking the beef ect. This way it will spread a little easier. 5. 2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese 6. 3rd layer tortilla, 1/3 beans ,1/3meat, cheese 7. 4 layer tortilla . beans ,meat, corn, rice, salsa and cheese Bake at 350 for about 40 minutes take coals off the bottom and put on the top and bake 10-15 minutes longer. Coals on the bottom = 10 and 15 coals on the top. You will have to replace the coals one time. Let sit 5 minutes before cutting . Put on plates top with sour cream,diced onion and shredded lettuce if desired.

Mexican Tortillas

1 Cup Water 4 Cups Flour 1 tsp. Baking Powder 1 Cup Shorting or Lard 3/4 tsp. Salt Directions: Mix together flour and shorting then slowly add the water until you get a product that you can roll out. Roll out and cut as desired size. Use the lid of your 12" dutch oven to cook these on. Preheat the lid add the dough. Add extra salt, Onion Garlic or seasonings can be used in the flour mix.

Spicy Peach Salsa Recipe

Ingredients

6 fresh peaches, pits removed and cut into small pieces
3 T. fresh lime juice
½ medium shallot, minced
3 T. red onion, cut into small, thin slices
1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
3 T. fresh cilantro leaves, stems removed and chopped
salt and pepper, to taste

Instructions

Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.

PDF =Spicy Peach Salsa Recipe

Taco Biscuit

Use one bag of your Meat Mixture (find this recipe under Beef) = 1 cup Basic Meat Mix 2 Cans of Butter Biscuits Taco Seasoning Mix 1 Cup Cheese Olives Directions: Pull apart Butter Biscuits and put on the bottom of a 12" Deep Dutch Oven.....fill the bottom full. Then put part of the Taco seasoning Mix over the Biscuits. Then 1/2 of the Basic Meat Mixture. Next the Cheese about 1/2 cup. Then repeat the process. On the top put Olive pieces or chopped Olives. Cook till you can smell it or when you see steam coming out from under the lid. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Taco Soup

Use one bag of your Meat Mixture (find this recipe under Beef) = 1 cup Basic Meat Mix 1 Can Black Beans 1 Can Pinto Beans 1 Green Pepper = Chopped 1 Red Pepper = Chopped 1 Onion = Chopped Green Onion = 1/2 cup Taco Mix Directions: Pre-heat a 12" Regular Dutch Oven. Put in meat mixture, chopped peppers, cans of beans...do not drain them, onions, and them Taco Mix. Stir it all up nice. Cook till you can smell it or when you see steam coming out from under the lid. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Back to all categories

Dutch Oven Mexican Food

Policy

Webcams

Resources

Policy

Webcams

Resources

Your Items

Your Items