Tag Archives: Mexican

Mexican Roasted Vegetable Soup

MexicanRoastedVegetableSoup

It snowed in Colorado today, on September 12. Time to make some hearty, warm up your soul soup. I like to roast the vegetables before adding them at the end to add another layer of flavor.

Mexican Roasted Vegetable Soup

Ingredients:

  • 3-4 pound boneless pork shoulder
  • 2 russet potatoes, medium dice
  • 1 large yellow onion, medium dice
  • 6 cups low sodium chicken broth
  • salt and pepper
  • 3 Tbsp chili powder
  • 2 tsp cumin
  • 3 cloves garlic, minced
  • 5 roma tomatoes, halved and seeds removed
  • 3 hatch chiles
  • 3 jalapenos
  • 2 yellow squash
  • 2 zucchini
  • handful green beans
  • 2 ears of corn

Instructions:

  1. Season pork shoulder with salt, pepper, and some of the chili powder.
  2. Brown on all sides.
  3. Put in your slow cooker.
  4. Add potatoes, onions, chicken broth, chili powder, cumin, and garlic.
  5. Cook on low for 6 hours.
  6. Chop the remaining vegetables appropriately for size.
  7. Toss with olive oil, salt, and pepper.
  8. Roast on grill or under broiler until slightly charred.
  9. Cut kernels of corn from cob.
  10. Remove skin from chiles and roughly chop.
  11. Add to slow cooker.
  12. Remove pork shoulder from slow cooker.
  13. Remove as much fat as you can.
  14. Break up into smaller pieces.
  15. Return to slow cooker.
  16. Cook an additional 2 hours.
  17. Spoon into bowls and serve with your favorite add ons.
  18. Tortillas, sliced avocado, cilantro, sour cream, etc.
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Skillet Tamale Pie

TamalePie

Thought I would try something new for me, but probably a staple in times past. I like to use roasted corn kernels because it adds additional flavor.

Skillet Tamale Pie

Ingredients:

  • 4 cups cornbread, crumbled
  • 3 cups shredded Mexican cheese blend
  • Salt and pepper
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 Tbsp vegetable oil
  • 1 onion, small dice
  • 1 jalapeno, minced
  • 1 ear corn roasted and kernels cut from cob
  • 1 clove garlic, minced
  • 1 pounds 90 percent lean ground beef
  • 1 can black beans, drained and rinsed
  • 1 can Ro-Tel tomatoes with chiles

Instructions:

  1. Adjust oven rack to middle position and heat oven to 450 degrees.
  2. Combine cornbread, corn, 1½ cups cheese, and seasonings in a bowl.
  3. Heat oil in large heatproof skillet over medium high heat until shimmering.
  4. Cook onion and jalapeno until softened, about 5 minutes.
  5. Add beef and cook until no longer pink, about 5 minutes.
  6. Add salt, pepper, chili powder, and cumin.
  7. Stir in beans, tomatoes and cook until thickened, about 5 minutes.
  8. Off heat stir in remaining cheese.
  9. Arrange cornbread mixture evenly over filling.
  10. Bake until cornbread is golden brown, 10 to 15 minutes.

 

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Fish Tacos with Roasted Poblano Salsa

FishTacosWPoblanoSalsa

Fish Friday! Try these fish tacos with a very different salsa.

Fish Tacos with Roasted Poblano Salsa

Ingredients:

  • 1-2 pounds cod

for the marinade:

  • 1/2 cup greek yogurt
  • 1 tsp each: cumin, chili powder, smoked paprika
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp fresh oregano
  • 3 cloves garlic, minced
  • fresh ground black pepper and coarse salt

for the salsa:

  • 3 poblano peppers
  • 6 sun dried tomatoes
  • 1 cup loosely packed cilantro
  • juice from one lime
  • 3 Tbsp extra virgin olive oil
  • fresh ground black pepper and coarse salt

for serving:

  • corn or flour tortillas, extra cilantro, diced onion, diced tomato, diced avocado, and lime wedges

Instructions:

  1. Pat the cod dry and cut it into 1 inch cubes.
  2. Place in a shallow bowl or dish.
  3. Whisk all the marinade ingredients together and pour over the fish.
  4. Cover and chill for about an hour (up to three).
  5. Turn your oven to broil.
  6. Place the peppers on a baking sheet and broil until the peppers are charred and black all over (or grill).
  7. Remove and place in bowl or plastic bag.
  8. Seal or cover and let steam for about 10 minutes.
  9. Then remove the skin and seeds.
  10. Throw the pepper strips into a food processor.
  11. Add cilantro, lime juice, olive oil and sun dried tomatoes.
  12. Add a pinch of salt and pepper.
  13. Pulse until blended.
  14. Chill the salsa until ready to serve.
  15. Heat a large sauté pan over medium high.
  16. Using tongs, remove each piece of fish from the dish, shake off excess marinade and place in the pan.
  17. You don’t need to add oil to the pan because there’s so much liquid in the marinade.
  18. If there is still too much liquid, just spoon out as much as possible.
  19. Sear the fish on both sides until you get a nice brown color and the fish is flakey, about 7 minutes total.
  20. To serve, grill or warm your tortillas, and load ‘em up with fish and the chilled poblano salsa.
  21. Add your favorite toppings.
  22. Serve with lots of lime wedges because fish is good with lime.
  23. if you prefer to grill the fish, just cut the cod into strips and marinate the same.
  24. That way the fish won’t fall through the grill.

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Chicken Tortilla Soup

ChickenTortillaSoup

Yesterday, the temperature in my backyard was 67 degrees. Today, it is 16 degrees. The weather in Colorado at this time of year likes to tease you. One day it is spring like, and the next it is back to winter. This soup reminds me of that. Bright festive flavors dance on your tongue like spring, but it is a warm soup to comfort you in the cold weather. Make up your mind Colorado! In the meantime, I will warm my innards with this soup while I dream of spring.

Chicken Tortilla Soup

Ingredients:

  • 1 Tbsp vegetable oil
  • 1 onion, medium dice
  • 1 red bell pepper, medium dice
  • 1 jalapeño, small dice
  • 1 Tbsp chili powder
  • 2 cloves garlic, minced
  • 2 quarts low-sodium chicken broth
  • 1 ½ pounds boneless, skinless chicken breast
  • 1 can diced tomatoes (14.5-ounce), drained
  • 1 Tbsp chopped fresh cilantro leaves
  • 2 Tbsp lime juice
  • Salt and pepper
  • Your favorite garnishes: tortilla strips, avocado, cheese, sour cream, etc.

Instructions:

  1. Heat oil in large Dutch oven over medium heat.
  2. Add onion, bell pepper, and jalapeno and cook, stirring frequently, until softened.
  3. Stir in chili powder and garlic and cook until fragrant.
  4. Add broth and chicken and bring to boil.
  5. Reduce heat and simmer until chicken is cooked through.
  6. Remove chicken; cool and shred into small pieces.
  7. Return shredded chicken to pot.
  8. Add tomatoes, cilantro, and lime juice.
  9. Season with salt and pepper.
  10. Serve with your favorite garnishes.

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Chicken Enchilada Suizas Casserole

ChickenEnchiladasSuizasCasserole

Here is a great casserole take on Enchiladas Suiza. The swiss cheese originated from Swiss immigrants that moved to Mexico and started dairies that produced creams and cheese. This was their variation on enchiladas.

Chicken Enchilada Suizas Casserole

Ingredients:

  • 4 medium poblano peppers
  • 2 Tbsp olive oil
  • 1 jalapeno, small dice
  • 2 medium onions, medium dice
  • 4 cloves garlic, minced
  • 12 medium tomatillos, peeled, rinsed and quartered
  • 1 small handful cilantro leaves, chopped
  • 1 tsp cumin
  • 1 Tbsp honey
  • 4 cups chicken stock
  • Salt and fresh ground black pepper
  • 1 lime, juiced
  • 2 pounds cooked chicken, meat pulled or shredded
  • 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
  • 1 cup Mexican crema, creme fraiche, or sour cream
  • 1 ½ cups shredded Swiss cheese
  • 1 ½ cups shredded Monterey Jack cheese

Instructions:

  1. Heat the broiler to high.
  2. Arrange the poblanos and tomatillos on a sheet pan.
  3. Put them under the broiler and char until blackened an all sides.
  4. Put the peppers in a bowl and cover tightly with plastic wrap.
  5. Allow the peppers to sit until cool enough to handle.
  6. Peel and seed the peppers.
  7. Heat the olive oil in a skillet over medium high heat.
  8. Add the jalapeno, onions, and garlic.
  9. Cook until the onions soften.
  10. Put the tomatillos and a small handful of cilantro in a food processor.
  11. Coarsely chop the poblanos and add them to the processor.
  12. Process until almost a smooth sauce forms.
  13. Pour the sauce into the skillet and stir to combine.
  14. Stir in the cumin, honey and stock, and season with salt and pepper, to taste.
  15. Reduce the heat and simmer about 20 minutes.
  16. Add the lime juice and turn off the heat.
  17. Pour a thin layer of sauce into the bottom of a medium casserole dish.
  18. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken.
  19. Dot with some sauce and small spoonfuls of sour cream.
  20. Sprinkle with a little Swiss and Jack cheeses.
  21. Repeat twice more.
  22. Preheat the oven to 375 degrees .
  23. Bake until heated through and bubbly on top, about 30 minutes.

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Chicken Enchiladas with Red Chile Sauce

ChickenEnchiladasRedSauce

Last time I made chicken enchiladas, I used roasted Hatch green chiles and made Roasted Chile Chicken Enchiladas. Below is another version of chicken enchiladas, this time with red sauce. In this recipe, the flavoring of the sauce comes from dried spices. You could find some red fresno peppers, roast them, and use that in the sauce. I will try that another time and get back to you with that dish. For now, enjoy this version. The red sauce has a really deep flavor from cooking the spices first and then cooking the chicken in the sauce. Delicious!

Chicken Enchiladas with Red Chile Sauce

Ingredients:

  • 1 ½ Tbsp vegetable oil or corn oil
  • 1 medium onion, diced small
  • 3 cloves garlic, minced
  • 3 Tbsp chili powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • ½ tsp salt
  • 2 tsp sugar
  • 12 ounces boneless, skinless chicken thighs cut into 1/4-inch-wide strips
  • 2 cans tomato sauce (8 ounces each)
  • ¼ cup chopped fresh cilantro leaves
  • ¼ cup pickled jalapeños, chopped
  • 8 ounces sharp cheddar or monterey jack cheese, grated (2 cups)
  • 10 corn or flour tortillas (six-inch)

Instructions:

  1. Pre heat oven to 400 degrees.
  2. Heat oil in medium saucepan over medium-high heat until hot and shimmering
  3. Add onion and cook, stirring occasionally, until softened and beginning to brown.
  4. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant.
  5. Add chicken and cook, stirring constantly, until coated with spices.
  6. Add tomato sauce and 3/4 cup water.
  7. Stir to separate chicken pieces.
  8. Bring to simmer, then reduce heat to medium-low.
  9. Simmer uncovered, stirring occasionally, until chicken is cooked through.
  10. Pour mixture through medium-mesh strainer into medium bowl.
  11. Press on chicken and onions to extract as much sauce as possible; set sauce aside.
  12. Transfer chicken mixture to large plate; freeze for 10 minutes to cool.
  13. Combine chicken with cilantro, jalapenos, and 1 ½ cups cheese in bowl and set aside.
  14. Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce.
  15. Heat/Microwave tortillas until they are soft and pliable.
  16. Place warm tortillas on counter-top.
  17. Place 1/3 cup filling down center of each tortilla.
  18. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.
  19. Pour remaining chili sauce over top of enchiladas.
  20. Use back of spoon to spread sauce so it coats top of each tortilla.
  21. Sprinkle ½ cup grated cheese down center of enchiladas.
  22. Cover baking dish with foil.
  23. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 30 minutes.
  24. Uncover and serve immediately.
  25. Serve with sour cream, avocado, lettuce, diced tomato, and lime wedges.

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Braised Chicken Thighs in Tomatillo Sauce

ChickenThighsTomatilloSauce

This is a great dish for a cold day. Not only is it warm and comforting, it is a little spicy if you add additional peppers. Braising is a technique where you brown the meat and then cook slowly in a pot in some sort of liquid. The chicken thighs in this recipe are more juicy and flavorful than if you used chicken breasts. Tomatillos balance the richness of the chicken thighs with a citrusy acidic taste that also brings a mexican flavor to this dish. Give this a try the next time the temperature heads downward.

Braised Chicken Thighs in Tomatillo Sauce

Ingredients:

  • 2 Tbsp olive oil
  • 4 chicken thighs, skin on and bone in
  • 1 large carrot, medium dice
  • 2 stalks celery, medium dice
  • 1 onion, medium dice
  • 2 Tbsp garlic, minced
  • 1 jalapeño, small dice
  • 2 bay leaves
  • 10 roasted and pureed tomatillos or 1 jar tomatillo salsa
  • 3 tbsp torn cilantro leaves (reserve and chop stems)
  • 1 cup low sodium chicken broth

Instructions:

  1. Season both sides of chicken thighs with salt and pepper.
  2. In a dutch oven or large deep skillet, over high heat, bring olive oil almost to smoking point.
  3. Add thighs, skin side down.
  4. Once skin is browned, flip and add carrot, celery, onion, garlic, jalapeño, and bay leaves.
  5. Cook until vegetables soften, about 10 minutes.
  6. Add tomatillos and chicken broth.
  7. Bring to a boil, then lower temperature to a simmer and cover.
  8. Simmer until the chicken is cooked through to the bone and tender, about 1 hour.
  9. Ladle into bowls, sprinkle with cilantro.
  10. Serve with rice and tortillas.

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