South of the Border Margarita


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Tex-Mex Cheese and Onion Enchiladas with Chili Sauce

Part 1 – Tex-Mex Enchilada Sauce/Chili Gravy

First, in a small bowl measure out your dry Mexican spices, combine the following:

  • 1 tsp of paprika
  • 2 tsp of garlic powder
  • 2 tsp of onion powder
  • 1 tsp of ground oregano
  • 2 Tbsp of chilli powder
  • 2 Tbsp of cumin
  • 1/2 tsp chipotle chile powder
  • couple dashes of nutmeg
  • couple dashes of black pepper

Now, in a sauce pan combine the following ingredients on lowest heat setting:

  • 1/4 cup vegetable oil
  • 1/4 cup of all purpose flour

Whisk oil and flour mixture for one minute, now add the combined spice blend you set aside in a bowl earlier.  Constantly whisk and let the spices bloom over the lowest heat setting possible for another minute to two minutes.  Be careful not to let the spices burn. You will be able to smell the spices as they become very fragrant and pungent.  Add in 1 tsp of beef bullion paste (if and only if you don’t have this then add 1 tsp of kosher salt or sea salt (but never use table salt!!!), then add in one 8 oz can of tomato sauce ( low salt or now salt is best).  Stir in these two items to mixture to bloom flavors  for about 30 seconds to a minute.  Lastly, slowly add 2 cups of low sodium beef broth and whisk, creating the gravy effect.  Bring to a low boil to thicken sauce enough to coat the back of a spoon so the sauce will stay on the spoon. If the mixture becomes too thick add small amounts of water at a time until desired consistency is reached.   *( You can also use water in place of beef broth here, however you will need to adjust the salt to suit your pallet, and it will not have the depth of flavor.)  *(Chicken broth may also be used in place of beef broth, but for beef and cheese enchiladas the beef broth is more traditional and tastes better.)
*(Note) Can add ground beef here or taco meat to make Tex Mex Chili Con Carne enchilada sauce.

Part 2 – Tex-Mex Cheese and Onion Enchiladas

You will need these ingredients.

  • 1 large package of corn tortillas
  • 1 large spanish onion
  • 16-24 oz of sharp cheddar
  • enchilada sauce (see recipe)

First do the following:

  • Make enchilada sauce (see recipe)
  • Preheat oven to 325 degrees
  • Finely dice 1 Large spanish yellow onion
  • Grate 16 oz of sharp cheddar cheese

Next, butter a glass or enamel baking dish 9x 13 or larger is recommended.  *Important Note: Never put enchilada sauce on the bottom of the dish or the enchiladas will become soggy!!  Always use corn tortillas for authentic flavor; yellow corn tortillas hold up better in the baking process than the white corn tortillas.  On a separate plate or cutting board lay out several tortillas fill with 2/3 amounts of cheese to 1/3 amounts of onion ratio.  The enchilada should be full when you roll it, but not overly filled.  Roll up and place seam side down on the baking dish and press or gently smash tortilla until sides break and it looks like a flattened enchilada.  This will allow the enchiladas to stay together and for more sauce penetration on the surface. Continue the process, repeat until the dish is filled.  Now, it is time for the sauce. Ladle on the sauce covering every inch of top of the tortillas, but you don’t want it swimming in sauce on the bottom.  Bake at a preheated 325 degree oven for about 20 – 30 minutes until the sauce is bubbling and the cheese has melted and onions are cooked through.  If the top starts to look too dry, you can ladle a small amount of more sauce on top and gently spread it over the enchiladas to cover. Then sprinkle with more cheddar cheese on top and let melt for about 5 more minutes. Remove and let cool for 5 – 10 minutes before serving.  Top with a garnish of chopped green onion tops.  *Note: (You can add beef or Chicken to the cheese and onion mixture too, but just cheese and onion is classic Tex-Mex!)

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Tex-Mex Cheese and Onion Enchiladas with Chili Sauce by Stephanie Sandlin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Based on a work at

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Chicken Enchiladas with Sour Cream Sauce

You will need the following ingredients for this recipe:

  • 1 large rotisserie chicken
  • 1 medium yellow onion
  • 3 cloves of garlic
  • 1/2 stalk of celery
  • 1 poblano pepper
  • 1 8 oz can of tomato sauce
  • 1 4 oz can of fire roasted and diced green chiles
  • 16 oz of chicken broth
  • 1/4 cup flour
  • 1/4 cup vegetable oil
  • 16 oz monterey jack or pepper jack cheese
  • 8 0z of sour cream
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp of onion powder
  • dashes of nutmeg
  • 1/2 cup of fresh cilantro
  • chicken bullion powder or  kosher salt to season to taste
  • 1 package of yellow corn tortillas
  • butter

For the chicken,  a great short cut is to get a large rotisserie chicken and de-bone it and shred the meat.  Next, dice 1 medium yellow onion, 1/2 stalk of celery, 1 poblano pepper, and  3 cloves of garlic.  Chop celery extra fine and saute first because it takes the longest to cook through. Saute the rest of the vegetables on med/low heat until barely softened add in 1 tbsp of ground cumin, 1 tsp of ground oregano, and let spices bloom over lowest heat for a minute.  Then add in one 8 oz can of tomato sauce and one 4 oz can of fire roasted, diced green chiles. Next, stir all together and add in the shredded chicken meat. Add 1/2 cup of fresh chopped cilantro here.  Combine all ingredients and let stew for a few minutes to cook away any excess moisture. You may need to turn heat up to medium to evaporate excess moisture. the chicken mixture should not be saucy! You want the sauce to just barely coat the meat so chicken will stay moist but not be like a sauce that will make the enchiladas soggy.

For the sour cream sauce, add 1/4 cup of flour and 1/4 cup of all purpose vegetable oil  to a medium sauce pan and whisk together over low heat for about 2 minutes to cook out raw flour taste.  Next, add 1 tsp of ground cumin, 1 tsp of onion powder, 1 tsp of garlic powder, and several dashes of nutmeg whisk and let spices bloom for about one minute.  Then, add  8 oz container of sour cream and whisk.  Now, slowly add 1 to 2 cups of low sodium chicken broth.  Turn up heat to medium or medium/high and continue whisking until sauce thickens and desired consistency is reached, sauce should coat the back of the spoon.  Season sauce with kosher salt about 1 tsp or a little chicken bullion powder to taste. Add 1/2 tsp first, stir and taste then add more if necessary. Chicken bullion is preferred to amplify the chicken flavor of the enchiladas.

For the assemblage of the enchiladas, butter a 9 x 13 glass or enamel baking dish.  *Do not put sauce in the bottom of the dish or enchiladas will become soggy!! Lay out yellow corn tortillas and fill with some of the chicken mixture and then add some shredded monterey jack or pepper jack cheese. Do not overfill enchilada.  Place seam side down and press breaking the tortilla and flattening the enchilada. Fill pan with more rolled enchiladas, then cover the tops with the sour cream sauce and more of the same cheese.  Bake at 300 degrees in a preheated oven for 15 to 20 minutes or until the enchiladas are warmed through and the cheese is melted. Let rest 5 to 10 minutes before serving.  Garnish with one or more of the following: chopped cilantro, green onion tops, salsa verde, or sliced black olives.

Creative Commons License
Chicken Enchiladas with Sour Cream Sauce by Stephanie Sandlin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Based on a work at

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Beauty Dust Mineral Makeup

Deco Beauty, Co. is busy creating a natural mineral makeup line called Beauty Dust (c).  This line of makeup will help your skin remain clear and free of blemishes caused by the fillers in many mainstream mineral makeup lines.   Beauty Dust shades will first come in a few staple colors, but will have the option to special order custom shades that will work best with your beauty.

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Pinup to the Web

Deco Beauty, Co. – Mineral Makeup and Skin Care Products is about to show it all on the world wide web.

This means you will be able to get the products and latest news from this site.  Please check back soon and often!

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