TULSA - El Rancho Grande celebrates 60 years on historic Route 66 this week. Co-owner John Walden shows us his version of this delicious Mexican favorite to kick the week-long festivities.
4 soft corn tortillas
- 1/4 cup onion
- 1/4 cup celery
- 1/8 cup bell pepper
- 2 cups crushed tomato
- 1 teaspoon salt
- 1/8 teaspoon garlic powder
- Oregano & cumin to taste
Heat oil in a large sauté pan. Add onion, celery and bell pepper. Cook briefly until vegetables have softened.
Add crushed tomatoes and spices. Cook on low heat for about 10 minutes, adding just enough hot water to thin slightly.
1 bottle red wine
1 bottle white zinfandel
1 cup gran gala
1 cup sugar
Apple cored & cut into 1/2 inch pieces
Orange for garnish sliced & cut into triangles
In a large glass pitcher combine all ingredients except orange. Let marinate for 1 to 8 hours. Serve over ice and garnish with orange.