Enchilada Sauce #2 (Gluten-Free)

This recipe comes to us from "loco_ladi" in the Open Original Shared Link.
Ingredients:
2 tablespoons bacon drippings
2 cups pinto beans (15 ounce can) drained & rinsed
8 corn tostada's (or deep fry corn tortilla's)
2 cups Monterey Jack cheese
3 cups lettuce
1 cup tomato
2 cups cooked turkey (or chicken) shredded
Garnishes options: onion, jalapeno and cilantro
Refried Beans Directions:
Heat bacon dripping until smoking, add half the beans, heat for 1 minute, mash--lower heat, add remaining beans cook and mash over low heat until smooth.
Chalupa Directions:
Preheat oven to 375F. Distribute beans over each tostada evenly and top with cheese and bake until cheese melts. Remove from oven top with lettuce, tomato's, turkey then top with garnishes....

When I was in Guanajuato, Mexico, years back, the woman who cooked at the house where I was a guest prepared the most delicious chicken tortilla soup.
Pieces of juicy chicken, corn, hominy and, of course, tortillas, came together in a creamy, rich, tomatoey, cumin-laced broth. The soup was so good, I remember going back for seconds and more. I found myself counting the days until she would make it again. So began my love affair with this satisfying Mexican delicacy.
Later, I was please to find a Yucatan-style Mexican restaurant in my San Francisco neighborhood that could satisfy my regular cravings. Sadly, the restaurant is no more. But, my cravings for tortilla soup endure. Thus began my quest for a good, easy, reliable recipe that I could turn to when my chicken tortilla soup craving...

This salsa works well to highlight a variety of seafood. It goes great with cod, swordfish, and tuna steaks, and can also goes well with tilapia, trout, or just about any mild-tasting fish. I always try to take advantage of finding great mangoes during their off-season. When I do,  I often make extra salsa. Fresh salsa won’t keep for much more than a day, but it rarely lasts that long in my kitchen.
This dish bursts with the flavors of summer anytime of the year. Refreshing and easy to prepare, a splash of this simple salsa is all you need to compliment a great piece of fish. However, go easy, and don't overdo it, or the fish can get lost.
Ingredients:
4 halibut fillets, about 6 ounces each
1 mango, peeled and chopped
1 cup cherry tomatoes, chopped
1 small jalapeño, ...

Celiac.com 03/05/2014 - The Spanish make some mean chicken. This easy recipe offers one of my favorite ways to make baked chicken. The chicken pieces are marinated, then baked with lemon, olives and raisins. Hints of oregano, paprika, garlic and bay leaf bring it all together.
Ingredients:
3 pounds chicken pieces ⅓ cup olive oil ⅓ cup red wine vinegar 2 tablespoons brown sugar 3 teaspoons chopped fresh oregano, or 1½ teaspoon dried 2 teaspoons chopped fresh thyme, or 1 teaspoon dried 3-4 bay leaves 1 ¼ teaspoon salt ⅓ teaspoon garlic powder ½ teaspoon paprika ½ cup raisins ⅓ cup sliced and pitted green olives ½ cup dry white wine 1 small lemon, sliced Ground pepper to taste In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, thy...