Mexican Food Recipe

Directions

In a bowl, combine the red pepper, garlic powder, oregano, basil, marjoram, oregano, basil, marjoram, red chile pepper, chicken broth and water. Mix well.

Heat a large skillet over medium heat, and cook the peppers and garlic until golden, about 1 minute.

Pour the creamed corn into the skillet and stir often. Stir in the remaining 2 cups of water, and mix over medium heat.

When the creamed corn is heated, add 1/2 cup of the chicken broth and stir constantly, stirring just until warmed and pop almost all the way through.

When the mixture has thickened, stir in the remaining 1/2 cup broth and pour over the creamed corn. Stir occasionally as it melts.

Return the mixture to heat, and stir just until heated. Add the remaining 1 cup broth and stir to coat. Cook, stirring constantly, until almost boiling, about 4 minutes. Add the remaining chicken, bring to a boil, and continue cooking about 2 minutes. Adjust the creaminess and cooking time according to the thickness of your tortillas.

Remove the creamed corn from the pan; set aside.

Heat the remaining 1/2 cup broth in a medium saucepan and add the chicken and corn. Mix thoroughly with a metal whisk or spoon. Stirring gently and alternately with flour and meat sauce, cook 4 minutes more, until the mixture is smooth and slightly pink.