Tonita's Kitchen

Posts Tagged ‘Tonita’s’

(Original Recipe)
Makes: 12 enchiladas (use two 9″x13″ baking pans)

2 cups chicken, boil the breast with chicken broth until chicken is cooked. Shred each by hand.
12 tortillas (flour-taco size or corn)
16 oz Tonita’s Sweet Vine Cuban Sauce, heat sauce in pot
1 1/2 cups of 3 Cheese Blend shredded (Mozzarella, Cheddar, & Monterrey Jack)

Take one tortilla, use tongs to dip the tortilla into medium-hot sauce for 5seconds. Remove the tortilla and lay it in the pan layered with sauce. Add chicken, some cheese and a spoonful of the Cuban Sauce to one side of the tortilla. Make sure to get some of the fresh ingredients and chunks of vine tomatoes into the filling. Roll the tortilla and continue the steps above.

Ladle additional Cuban Sauce over enchiladas and top with cheese and green or black olives if you desire. Bake enchiladas in the oven (350 degrees) for 20 to 25 minutes–or until heated.

Black Beans (Vegetarian Style)

Frijoles Negros – Makes 8 servings

1lb Black Beans (rinsed, picked over and soaked overnight)
1/2 Cup Chopped Onion
1 Bay Leaf
1 Medium Green Peper
16 oz Jar of Tonita’s Cuban Sauce

1 pound dried black beans, rinsed in cold water, picked over, and soaked overnight in cold water.  The quick method that my family uses is after cleaning, cover with cold water and bring beans to a boil over high heat for 10-15 minutes, reduce heat to low, cover and let simmer for a hour.  Add a ½ cup chopped onion, 1 bay leaf, and 1 medium-size green bell pepper seeded and diced. Continue to add water and stir while beans are simmering to keep beans covered with water.   Next bring the beans to a boil again, reduce heat and cook uncovered until tender and they have almost cracked open, about 1 ½ hours.

Add 1 jar of 16oz Tonita’s Cuban Sauce, to the beans, Hot or Mild depending on how spicy you want the beans, mix well and cook over low heat, covered, until the beans crack open, 30 minutes. Season to taste and serve.