Mexican Chopped Salad

I've been loving salads lately. This is another really good one. And a nice, light addition to any Mexican meal.

MEXICAN CHOPPED SALAD

• 2 1/2 cups romaine lettuce, chopped
• 1 can (15.5 ounce) black beans, rinsed and well-drained
• 3/4 cup tomato, seeded and chopped
• 3/4 cup jicama, peeled and chopped
• 3/4 cup corn, fresh, frozen, or canned
• 1/4 cup green onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1/2 cup feta cheese, crumbled 

DRESSING

• 1/4 cup lime juice
• 1/4 cup olive oil 
• 2 tablespoons honey 
• 1 clove garlic, minced

Combine lettuce, black beans, tomato, jicama, corn, green onions, red pepper, and cilantro in large bowl and toss to combine. 

Add dressing and mix well. 

Top with avocado and feta cheese.

  

Modified from: Epicurious

Homemade Flour Tortillas

I've tried quite a few different versions of homemade tortillas and these, so far, are the winner!  The dough comes together nicely and is easy to work with.  They are soft and delicious and so much tastier than store-bought.

I used my Kitchenaid stand mixer with the dough hook attachment, but you could also use a food processor or mix them by hand.

HOMEMADE FLOUR TORTILLAS

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/3 cup vegetable oil
• 1 cup warm water

Combine flour, salt, and baking powder in the bowl of a stand mixer and mix with the dough hook attached until well combined.  

Add oil and water with the mixer running at a medium speed.  

Mix for one minute, stopping occasionally to scrape the sides of the bowl.  

When the mixture comes together and begins to form a ball, decrease speed to low and continue to mix for one minute more, or until dough is smooth.  

Transfer to a well-floured work surface or an unfloured Silpat.  

Divide the dough into 16 equal portions.  

Flatten each piece of dough a bit and cover with a clean kitchen towel.  Allow dough to rest for 15 minutes.

Heat a large pan over medium-high heat.  

Roll each piece of dough into a large, thin circle.  I try to roll them as thin as possible because they puff up quite a bit when cooked.  

When the pan is very hot, cook each tortilla for about 1 minute or until bottom surface is lightly browned in places and bubbles are forming.  

NOTE: Getting the pan the right temperature can be tricky.  If it is taking longer than a minute to see light brown spots, increase the heat.    

 

Flip to the other side and cook for 30 seconds more.  

Tortillas can be frozen for later use.  

Source:  The Cafe Sucre Farine 

Chicken Fajitas with Corn Saute

I really, really love Mexican food, but it can be pretty time consuming.  So many ingredients, so much chopping, so much clean up.  These yummy fajitas are so simple; just throw everything in a slow cooker and leave it be for 4-5 hours.  The corn saute is delicious as well, but not totally necessary, so you could go either way, depending on how much time and/or energy you have.

AND, my favorite thing ever is this new tip for making crispy taco shells.  I like them just a touch chewy.  Y.U.M.

TIP: CRISPY TACO SHELLS 

• Heat oven to 375 degrees.  
• Wrap several corn tortillas in a damp paper towel and microwave for 30 seconds.  
• Brush both sides of corn tortillas with olive oil.
• Drape tortillas over twos bars of oven rack so they hang down.  
• Place a baking sheet on a lower rack to catch any oil drips. 
• Bake for 7-10 minutes or until your desired crispiness.  

CHICKEN FAJITAS

• 1 teaspoon chili powder
• 1/2 teaspoon cumin 
• 1/2 teaspoon oregano
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon garlic powder

• 4 chicken breasts, frozen or fresh
• 1 lime, squeezed
• 1 red bell pepper, sliced
• 1 onion, sliced 
• 2 garlic cloves, minced
• 2 tablespoons soy sauce

In a small bowl mix together chili powder, cumin, oregano, garlic powder, and salt.  Rub the spice mixture on the chicken.  

Place the chicken in slow cooker and top with red peppers, onions, and garlic.  

Pour the soy sauce and squeeze the lime over the top.  

Cook for 4-5 hours on low.  Shred chicken and serve in crispy or soft tortillas.    

CORN SAUTE

• 1 tablespoon butter
• 2 cups corn, frozen or canned
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• squeeze of lime juice
• salt to taste

In a skillet, melt butter. 

Add the onion and saute until translucent, 3-4 minutes.  

Add the corn and cilantro and cook for a few minutes more.  

Squeeze lime over the top and salt to taste.  

Source:  modified from Live Simply

Red Enchiladas

When I came back after the holidays, I brought 180 corn tortillas with me in my suitcase.  I have yet to find decent ones here and was really missing them.  Now I have a freezer full, which makes me super happy.

So, I was pretty excited to bust out some of my stash for these enchiladas.  And, I was pleasantly surprised by this recipe because it changed my mind about red enchiladas, which aren't usually my fave.  These are simple, flavorful, and freeze well.  This is a recipe I will definitely come back to often.

RED ENCHILADAS

• 1 medium onion, chopped fine
• 1 jalapeno, seeded and chopped fine
• 1 teaspoon oil
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin 
• 3 teaspoons sugar
• 2 (8 ounce) cans tomato sauce
• 1 cup water 
• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded jack cheese
• 1 cup chopped cilantro
• 18 (6-inch) corn tortillas 
• salt and pepper 

In a large saucepan, combine onion, jalapeno, 1/2 teaspoon salt, and oil.  

Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.  

Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds.  

Stir in tomato sauce and water.  Bring to a simmer.  

Nestle the chicken into the sauce.


Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts.  

Transfer the chicken to a plate and set aside to cool.  

Continue to simmer the sauce over heat until slightly thickened, about 5 minutes.  

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible.  

Season sauce with additional salt and pepper to taste.  

Transfer the onion mixture from the strainer to a large bowl and set aside. 

Shred the chicken and add it to the bowl with the onion mixture.  

Add 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup jack cheese, and cilantro and mix well.   

Wrap 4-5 tortillas in a damp paper towel and microwave on high for 45 seconds-1 minute, or until warm and pliable.  

Spoon 1/3 cup of the chicken mixture into each tortilla, tightly roll, and lay seam side down in a greased baking dish.  

Heat oven to 400 degrees.  

Pour the enchilada sauce evenly over the top of the enchiladas and top with the remaining cheese.  

Cover dish with foil and bake for 20 minutes, or until heated through.    

Remove foil and bake another 5 minutes, until the cheese browns.  

Let stand for 10 minutes before serving.  

Serve with sour cream, guacamole, salsa, and chopped cilantro. 

Source:  Mel's Kitchen Cafe

Norma's Tamales

I'm definitely feeling a little sentimental as I write this post.  I've been teaching 2nd grade at Norman Rockwell Elementary for 11 years and I'm getting ready to say goodbye to a school, community, and co-workers that I love.  I spent the afternoon on Friday with a few of those co-workers making tamales and was reminded of how blessed I am to have worked with such wonderful and fun people over the years.   

Norma, a para-professional from my school, and I have been talking about doing this for YEARS.  The fact that I'm leaving the country forced us to find the time to make it happen.  Thank you Norma for sharing your talent and knowledge with me (and for letting me ask a million obnoxious questions) and for doing so much to plan for our special day of making tamales! 

Warning:  I've got a lot to say in this post, so brace yourself, because making tamales is not for the faint of heart.  It's a process and takes commitment.  Norma typically only makes them once a year, at Christmas, but made a special exception this year.  She did quite a few steps ahead so that we weren't at her house all night, and even then, we spent several hours learning about the process. 

Let me start with a few interesting things that I learned that you might also find helpful:

• Most of the ingredients needed can be found at a regular old grocery store. 
• One common pitfall when making tamales is using too much meat when rolling the tamales.  Norma said that when they're making tamales it's not uncommon to hear, "Too much meat!" being shouted around the table.  Don't make this mistake.
• Bella, another one of my fantastic former co-workers, was there making tamales with us.  She grew up in Mexico until she was 14 and taught us that one of these things that we were making is called a tamal (no e on the end) and that tamales is plural.  So if I use the term tamal, it's not a typo. 
• The two main components of a tamal are the filling and the masa, which means dough. 
• There are many possibilities for fillings:  chicken and cheese, vegetarian, or shredded beef and pork.  We made shredded beef and pork.     

SHREDDED BEEF & PORK FILLING FOR TAMALES
yields 10-12 dozen tamales

• 4 pounds pork (rump or shoulder)
• 5 pounds beef (rump or round roast)
• 1 large yellow onion
• 6-8 cloves garlic, minced
• salt
• pepper
• garlic salt
• 2 cans (1 pound 12 ounces) Las Palmas red chili sauce, medium (NOT enchilada sauce)
• 2 cans (12 ounces) medium-sized black pitted olives
• 1 can (4 ounces) can diced jalapenos
• 1 can (7.75 ounces) El Pato sauce

Sprinkle each roast with Kosher salt, pepper, and garlic salt and place in separate Dutch ovens with 1/2 an onion and 3-4 cloves of garlic in each. 


Add enough water to cover the meat.


Bring to a boil then reduce heat to low and simmer until meat is falling about, about 2 hours.  If the water evaporates, add more to keep the meat covered. 


IMPORTANT:  Save the liquid broth that is left after cooking the beef.  This will be used when mixing the dough. 


Let meat cool enough to handle and shred. 


Combine pork and beef in one pot and add the rest of the ingredients:  red chili sauce, olives, jalapenos, and El Pato sauce.  Mix together and bring to a low boil. 


Simmer on low heat for about 1 hour. 


NOTE:  If after simmering there is a lot of liquid in the meat and it seems too soupy, remove some of the liquid.  You don't want the meat too runny.


The meat filling should end up about like this:

Sue being her helpful self and making sure that Norma is staying well-hydrated (by drinking her margarita) during the tamal making process: 

TAMAL DOUGH (MASA)

yields 10-12 dozen

• 1 bag (4.4 pounds) Maseca tamal flour (look for a light beige colored bag)
• 4 tablespoons salt
• 2 tablespoons baking powder
• 4 teaspoons baking soda
• 2 cups shortening, room temperature
• 2 quarts beef broth, reserved from cooking beef, warmed
• 2 quarts store-bought beef broth, warmed
• 1 can (7.75 ounces) El Pato salsa de chile fresco
• 10-12 dozen hojas (corn husks)

 
Soak hojas (corn husks) for at least two days in warm water before rolling the tamales.  This makes the corn husk pliable and easier to work with.  Change the water in the morning and at night each day. 


In a very large pan (Norma suggests a turkey roasting pan) place the flour, salt, baking powder, baking soda, and shortening.


Use a fork and a knife to cut the shortening into the flour mixture. 


Then, use a hand mixer to fully incorporate the shortening into the mixture.  Beat on low speed until well combined. 


Add the warm beef broth, starting with the broth reserved from the cooked meat, a few cups at a time and stir with a wooden spoon. 


Continue adding broth a few cups at a time until the mixture is thick and spongy.  Mix with your hands to get the masa completely mixed and to make sure you have the right texture.   


IMPORTANT NOTE:  Norma says getting the masa to the right consistency can be tricky, but is crucial to making successful tamales.  It should be spongy, about the consistency of thick oatmeal.  When you're mixing with your hands you'll feel the grittiness of the corn, but shouldn't feel any lumps of shortening.  The warm beef broth should help the shortening dissolve. If you use all 4 quarts of beef broth and the texture still isn't right, you can add water until the right consistency is reached.       

When the consistency seems right, add about 3/4 of the can of the salsa de chile fresco to add color and flavor to the masa.   


Now it's time to roll the tamales!!  This is the fun part. 


ROLLING TAMALES

Take a corn husk and using the back of a spoon, spread a thin layer of masa on the wide end of the husk.  The masa should cover about half of the husk.  Make sure you spread the masa all the way to the end of the husk.  It will look about like this:

 




Place about 1 tablespoon of the meat mixture (plus an olive!) in the middle of the masa and then fold the sides together.  Remember, don't add too much meat!  I think I made this mistake more than once.   

Fold up the end to finish off the tamal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 STEAMING TAMALES

 

When ready to eat your tamales, place a vegetable steamer in the bottom of a large pot with water in the bottom.  Place a ball of foil in the middle of the steamer basket.

 

 

Arrange the tamales, open end up, like a teepee around the foil ball and cover with a lid or foil. 

 

 

Steam for 1 hour over low heat.  Add water if it it's running low. 

 

 

Let the tamales rest for 20-30 minutes by sitting uncovered with the heat turned off.  This allows the dough to set up and harden slightly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 REHEATING TAMALES

 

Once the tamales are steamed you can store them in the refrigerator and reheat for up to a week. 

 

 

To reheat, wrap the tamales in a damp paper towel, cover with plastic, and heat in the microwave for 1-2 minutes. 

 

 

FREEZING TAMALES

 

To freeze tamales, place in a sealed plastic bag and freeze prior to steaming.

 

 

To defrost, let frozen tamales sit at room temperature for 1-2 hours and then steam according to directions above.

 

 

Thanks again Norma!  This was such a fun afternoon and will always be a special memory.
 

Source:  Norma Bellanca

Black Bean Quinoa

I always have a hard time coming up with side dishes for Mexican meals.  This is a nice alternative to rice and beans.  It's simple, yet flavorful.  If you want a little more kick, use more cayenne pepper.  If you really love black beans, use two cans instead of one.             

BLACK BEAN QUINOA

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable (or chicken) broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
•  salt and pepper to taste
• 1(14 ounce) can corn
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat.

Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with broth.


Season with cumin, cayenne pepper, salt, and pepper.


Bring the mixture to a boil.


Cover, reduce heat, and simmer for 20 minutes.


Stir corn into the saucepan, and continue to simmer about 5 minutes until heated through.


Mix in the black beans and cilantro.

Source: slightly modified from allrecipes.com

Sweet Potato & Black Bean Burritos

I made these for a friend who doesn't eat meat.  Honestly, I probably wouldn't have made them if I had been cooking for myself because I'm a meat lover.  Well, it just so happened that I was cooking these late the other night and hadn't eaten dinner yet.  I thought I'd better taste test them; you know, make sure they were edible before delivering them.  Turns out these are SUPER tasty!  I'm not kidding.  Apparently, sweet potatoes and black beans are a magical combination.  I thought they would need sour cream or some sort of salsa to boost the flavor, but nope, they were flavorful and de-lish all on their own.

NOTE: I like to make these into burrito bowls. I start with this cilantro lime rice and top it with the sweet potato and black bean mixture.  Sometimes I add shredded chicken and cheese and whatever else I have on hand that sounds good (chopped tomatoes, more cilantro, guac).

SWEET POTATO & BLACK BEAN BURRITOS

• 2 sweet potatoes, peeled and cubed small
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped cilantro
• 2 teaspoons fresh lime juice
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas

Preheat the oven to 425 degrees.


In a large bowl, toss together the sweet potatoes, jalapeno, red pepper, and red onion with the olive oil, cumin, chili powder, salt and pepper.


Dump the coated veggies onto a large baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.


Let the vegetable mixture cool.


Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed.


Refrigerate the mixture until ready to assemble the burritos or use immediately.


Place 3-4 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable.


Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle of shredded cheese, a little of each kind.


Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet.


Repeat with the remaining tortillas (the filling can be refrigerated and used for 3-4 days).


Bake in a 375 degree oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through.

NOTE:  If you'd like to freeze these, assemble the burritos (including the cheese) and freeze on a baking sheet.  Once frozen, transfer to a sealed plastic bag. 

Source:  Mel's Kitchen Cafe

Shredded Beef Taquitos

I really wanted these to be good.  I specifically cooked a roast to make them and have been thinking about them all week.  There's nothing worse than when you are super excited about a new recipe and dream about it being amazing, only to be disappointed.  I really hate that.  That's why I only post recipes I really, really love on this little blog.

Good news . . . these were outstanding!  The lime zest was a very nice touch and I maybe even loved them a little more than these chicken taquitos, which is saying A LOT, because those were pretty darn de-lish, too.  I'm thinking about making them again very soon and freezing some to have on hand for a quick dinner.  (See directions for freezing below.)  Make these.  You'll love them.  Serve them with yummy guac and you won't be sorry.   

SHREDDED BEEF TAQUITOS

• 3 cups cooked and shredded beef
• 4 ounces green chilies, undrained
• 1/4 teaspoon minced chipotle pepper in adobo sauce (add more if you want more spice)
• 3 teaspoons adobo sauce from the canned chipotle peppers (see below for note)
• 1 teaspoon garlic powder
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• zest from one lime
• 1 tablespoon fresh lime juice
• 1 package Queso Fresco (12 ounces)
• white corn tortillas (about 20)
• olive oil
• Kosher salt

Preheat oven to 425 degrees.


Place shredded beef in a medium-sized bowl.  Make sure pieces are sufficiently shredded so the sauce can really soak in and flavor the meat.


SIDE NOTE ON CHIPOTLE PEPPERS IN ADOBO SAUCE:  Remove a pepper from the can and slit it open to get at the seeds inside.  Scrape out the seeds with a knife or run it under a slow stream of water to wash them out.  Mince the pepper.  Don't get your hands near your face or eyes until they are well washed.  Think jalapeno peppers and apply the same rules to avoid a burny nose and eyes.  Also, pay attention to whether or not there are seeds in the extra sauce you add.  There were quite a few seeds in the sauce so I quickly ran it through a small strainer because I didn't want the extra heat from the seeds.     


In a small bowl combine green chilies, minced chipotle peppers, adobo sauce, garlic, coriander, cumin, and chili powder.  Mix well.


Pour the mixture over the beef and add the lime zest and juice.  Stir gently. 


Open the queso fresco and use your hands to break it into crumbles.


Place 3-4 tortillas wrapped in damp paper towels in the microwave for 45 seconds.  Keep the heated tortillas covered by the paper towels while you roll one at a time.   


Fill each tortilla with about 1 tablespoon of queso fresco and 1-2 tablespoons of beef mixture.


Roll up and place seam side down on a lightly oiled baking sheet.  


Spray or brush tops with olive oil and lightly sprinkle with Kosher salt. 


Bake at 425 for about 20 minutes or until the edges are golden brown. 


FREEZING:  Next time I think I'll double this recipe and freeze some for later.  I love having homemade, frozen, delicious dinner options.  Completely assemble these including spraying with olive oil and sprinkling with salt.  Freeze on baking sheet, making sure that the taquitos are not touching each other.  After they are completely frozen, place taquitos in a sealed bag.  When cooking later, heat the oven to 425, place taquitos on a baking sheet and bake until edges are golden, about 30 minutes.    


Source:  Our Best Bites

Queso Blanco

This queso might be the best thing that's happened to me in the last month.  Okay, maybe my month hasn't been THAT rough, but I'm just saying, it's up there. 

It is sooooooooo cheesy and soooooooo de-lish.  And pretty simple to throw together.  The only trick is to keep it warm while serving.  I'm pretty sure I had a mini crockpot at some point in my adult life that I got rid of because I didn't know what I would use it for.  It would have come in handy the other night.  Instead I made a mess of my pan trying to keep it warm on the stove.

Note on white American cheese:  I bought it at the deli counter unsliced and then grated it.  If you can only find it sliced, cut it into thin strips.

This is what my perfect nachos con queso looked like.  Mmmmmmmmmm.   

QUESO BLANCO
(yields about 2 cups)

• 1 tablespoon canola or vegetable oil
• 1/4 cup finely chopped onion
• 1 jalapeño pepper, seeded and finely chopped
• 12 oounces white American cheese, shredded or sliced thinly
• 4 ounces Monterey jack cheese, shredded
• 1/4-2/3 cup milk
• 1 tomato, seeded and finely diced
• 2 tablespoons minced fresh cilantro

Heat the oil in a medium saucepan over medium-high heat.


Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.


Reduce the heat to medium-low.  Add both of the shredded cheeses and 1/4 cup of the milk.


Stir until completely melted.


Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.


Serve immediately.


Source:  Mel's Kitchen Cafe

Party: Karrie's gettin' hitched!

I'm back after being flattened by the flu. It was horrible. I typically have an immunity of steel from the exposure to my students and their steady stream of germs. This was definitely the exception. I've never been so sick in all my years of teaching. They really aren't kidding when they say this has been and continues to be a nasty flu season.   

On to more pleasant things . . .

My lovely friend Karrie is getting married in just a few days. We had a little girls' night in to celebrate. We ate delicious food, helped Karrie prep her wedding favors, got the scoop on all the wedding details, and watched 27 Dresses.  It was a low-key (stretchy-pant-wearing) evening of fun and friends! 

We had a little nacho bar with all the fixings.

Everyone got to build their own perfect nachos.  We had Qdoba chips (Have you tasted their limey deliciousness?), Cafe Rio sweet pork, cilantro lime rice, homemade guac, queso blanco (recipe to follow), and the other necessary fixings for nachos.

Karrie loves sweets!  So, of course, we had a little treat bar with all of her favorites. 

I got the scoop on Karrie's favorites from her twin sister LeeAnn.  Everyone sampled the sweets for dessert and took a little bag o' treats home as well.

Congratulations, beautiful Karrie!!  Can't wait to celebrate and dance the night away!

Chicken Taquitos

These are a non-fried version of one my favorite Mexican snacks.  I was so happy they were so good.  I guess I was glad they were fairly healthy as well.  These are flavorful and crispy.  You can make the filling ahead of time and then roll the taquitos right before baking.  I always love a make-ahead option.  You spray (or brush) them with olive oil before baking which gives them an excellent crispy crunch!  I served them as a main dish with this cilantro lime rice and this quac.  Adults probably need 3-4 to fill up.  The amounts below are double the original recipe.  It seemed convenient to double it since I had a whole rotisserie chicken and I always like leftovers to take in my lunch the next day.           

 

CHICKEN TAQUITOS
(makes about 24 taquitos)

• 8 ounces cream cheese, softened
• 1/2 cup green salsa
• 2 tablespoons fresh lime juice
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 6 tablespoons chopped cilantro
• 2 green onions, sliced finely (white and green parts to equal about 4 tablespoons)
• 4 cups shredded cooked chicken (1 rotisserie chicken)
• 3 cups grated monterey jack cheese

• small yellow or white corn tortillas
• kosher salt
• olive oil

Heat oven to 425 degrees.


Line a baking sheet with foil and lightly coat with olive oil.


Mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine.


Then add cilantro, green onions, chicken, and cheese and combine well.


Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 45 seconds, until tortillas are soft and pliable and don’t crack while rolling.


Place 2-3 tablespoons of the chicken mixture on the tortilla and roll it up as tight as you can.


Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other.


When ready to bake, spray the tops lightly with olive oil and lightly sprinkle Kosher salt.


Bake for 15-20 minutes or until crisp and the ends start to get golden brown.


Serve immediately with pico, sour cream, and guac. 


Source:  slightly adapted from Mel's Kitchen Cafe

Chicken Tortilla Soup

Soup season is here!  I make this soup a lot around this time of year.  It is super easy and is especially tasty when served with lots of toppings. 

This soup makes frequent appearances at soup and Scrabble night.  Some friends and I like to get together, especially during the winter months, and eat soup and nerd out playing Scrabble.  Even nerdier?  I own the deluxe edition of Scrabble; the game board swivels on wheels and has convenient recessed game spaces.  Try not to be jealous. 

Tip for Soup:  When making soup, make it the night before and let it sit so the flavors can blend.  It always tastes better the next day.

TORTILLA CHICKEN SOUP

• olive oil
• 2-3 cloves of garlic
• 1 medium onion, chopped
• 1 can chicken broth (14 ounces)
• 1 cup water
• 1 can diced tomatoes (14.5 ounces)
• 1 can green enchilada sauce (19 ounces)
• 1 can pinto beans, drained and rinsed (15 ounces)
• 1 can corn, drained (15 ounces)
• 1 can diced green chilies (7 ounces)
• 1 1/2 teaspoons chili powder (use only 1 teaspoon for less spice)
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons Kosher salt
• 1 1/2 teaspoons pepper
• 3 chicken breasts, cooked and shredded (or the meat from 1 rotisserie chicken)
• cilantro, chopped

GARNISH:

• sour cream
• cilantro
• avocado
• shredded cheese
• chopped tomatoes
• tortilla chips

Heat olive oil in a large pot.

Cook garlic and onions on medium heat.

Add chicken broth and water.

Add tomatoes, enchilada sauce, pinto beans, corn, and green chilies and stir well. 


Add spices and stir well.


Add chicken and cilantro.


Bring to a boil and cook for about 20 minutes or until beans are cooked. 


Source:  Megan Porter

Guacamole

This guac is good, good, GOOD!!  The end.   

GUACAMOLE

• 4 ripe avocados
• 3 tablespoons freshly squeezed lemon juice (1 lemon)
• 8 dashes Tabasco sauce
• 1/2 cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium tomato, seeded, and small-diced

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.


Use your hands if you want.  

Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well.

Using a knife, slice through the avocados in the bowl until they are finely diced.

Add the tomatoes.

Mix well and taste for salt and pepper.


Source:  Ina Garten

Creamy Tomatillo Dressing

And now, for the last, but still very important, part of Cafe Rio style meals:  Creamy Tomatillo Dressing! 

CREAMY TOMATILLO DRESSING

• 3 tomatillos, cut into quarters
• 1 package ranch buttermilk dressing mix
• 1/3 cup mayo
• 1 cup fresh cilantro leaves (leaves, stems, the whole lot)
• 1-2 cloves garlic, crushed
• 1/4 teaspoon cayenne pepper (or chili powder for milder flavor)

Combine all ingredients in a blender and mix well. 


Chill in fridge for 1 hour prior to serving. 

Cafe Rio Sweet Pork

I've mentioned my love of Cafe Rio before.  This probably won't be the last time I talk about it.  I made a modified version tonight which included my three favorite Cafe Rio elements:  cilantro lime rice, creamy tomatillo dressing, and the sweet pork.  We had burrito bowls that went something like this from bottom to top:  rice, black beans, pork, pico de gallo, tomatillo dressing, and cotija cheese.  It was pretty much amazing, if I do say so myself.  These flavors create a taste sensation.  I'm so happy I have leftovers for lunch tomorrow.

Coming soon . . . recipe for creamy tomatillo dressing. 

CAFE RIO SWEET PORK

 (Serves 12-15 people)

• 7-8 pounds boneless pork butt or shoulder (use a 3-4 pound roast if you're not making it for a big crowd)
• 4 cups root beer
• 4 (8 ounce) cans tomato sauce
• 4 tablespoons molasses or honey
• 3 teaspoons minced garlic
• 2 cups brown sugar
• 1 teaspoon salt
• pepper to taste
• 4 teaspoons cumin

NOTE:  The above makes A LOT of sauce.  If you're using a small roast, half the sauce.  Or, you can freeze the extra.  I did that this last time and it made things a little quicker and easier. 

Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a small amount of water.

In the morning remove the roast from the crockpot and pull apart with fork, removing fat. (This is not my favorite part, but well worth it in the end.) 

NOTE:  Do not overshred the pork or it will turn mushy. 

Drain all the water from the crockpot. 

Mix rootbeer, tomato sauce, honey, garlic, brown sugar, salt, pepper, and cumin in a bowl and then add it to the crockpot with the shredded pork. 

Cook another 3-4 hours in crockpot on low. (If you don't have this long, an hour or two will do.) 

Serve in a Cafe Rio salad or in burritos or tacos.

Source:  The Girl Who Ate Everything

Carne Asada

This marinade is perfect for steak tacos.  Set some aside before marinating the meat (or make extra) so you have some to drizzle on top of the tacos.  YUM!

 

CARNE ASADA TACOS

 

2 pounds flank or skirt steak

corn tortillas

shredded Jack cheese, for serving

Pico de Gallo, for serving

 

MOJO MARINADE

 

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil

 

 

Place garlic, jalapeno, cilantro, salt, and pepper in a food processor and pulse a few times.

 

 

Add lime juice, orange juice, and white vinegar. 

 

 

With the food processor running add the olive oil. 

 

 

Pour marinade in a plastic bag with steak and let marinate in the refrigerator for 1-8 hours.

 

 

NOTE:  Do not marinate longer than 8 hours or the meat will become mushy. 

 

 

Cook steak on an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler).

 

 

Brush the grates with a little oil to prevent the meat from sticking.

 

 

Season the steak on both sides with salt and pepper.

 

 

Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare.

 

 

Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle.

 

 

Thinly slice the steak across the grain on a diagonal.

 

 

Source:  Tyler Florence

 

Cilantro Lime Rice

My last month of college I budgeted a pretty hefty sum of money to eat at Cafe Rio, a fresh-Mex-ish restaurant in Utah that is better than the average fresh Mex.  When I visit Utah, my plans usually revolve around when I can eat there.  Sometimes I dream about it.  My sister and I have talked about a 6 hour road trip to eastern Washington to visit a new location there.  It's that important and that good. 

There are lots of copy-cat recipes out there, but this is my fave for the rice.  It is served at the bottom of a Cafe Rio salad and topped with many other delicious things that I will post at some later date.  I also like this as a side dish for anything Mexican. 

I used Basmati rice this time because it is what I had.  It tasted great!  I also made it the night before and reheated it on the stove.  I added some chicken stock so that it wouldn't be too dry.  It was de-lish!

 

CILANTRO LIME RICE

• 2 tablespoons butter
• 1 ¼ cup uncooked white rice
• juice and zest of 2 limes
• 2 ¼ cups chicken broth
• 2 tablespoons (or more) finely chopped cilantro
• ¾ teaspoon salt
• ¼ teaspoon cumin
• pepper to taste

In a skillet melt butter with rice.

 

 

Add the chicken broth and the rest of the ingredients.

 

 

Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
 

 

Source:  The Girl Who Ate Everything

Green Enchiladas

I came across this recipe a few years back when I was looking for something that I could make using all of the tomatillos that my sister-in-law Britney gave me from her garden.  She had a particularly good harvest that year! 

This is, hands down, my favorite enchilada ever!  I love the green enchiladas at Cactus and Pesos, and these come pretty darn close.  Also, they taste even better the next day. Most things do. 

The roasted tomatillo salsa is so good that I always make more than the recipe calls for to have extra and sometimes make it on its own to have with tortilla chips or quesadillas.  It is pretty easy and so flavorful. 

 

 

 

 

 

 

 

 

 

 

GREEN ENCHILADAS

ROASTED TOMATILLO SALSA

• 1 pound tomatillos, husked
• 1 white onion, peeled and quartered
• 4 garlic cloves
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup cilantro leaves
• 1/2 lime, juiced

Preheat oven to 400 degrees F.

On a baking tray, roast tomatillos, onion, garlic, and jalapenos for 12 to 15 minutes.

Transfer the roasted vegetables to a food processor.

Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

ENCHILADAS

• olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup flour
• 2 cups chicken stock
• cilantro
• 1 rotisserie chicken, meat shredded (If you want your enchilada meatier, use the meat from 2 rotisserie chickens or add a couple of cooked chicken breasts.)
• salt
• freshly ground black pepper
• 10 flour tortillas
• 1/2 pound Monterey Jack cheese, shredded

GARNISH

• sour cream
• chopped tomatoes
• cilantro

Heat olive oil in a medium saucepan over medium heat.

Add the onion and cook until soft and caramelized, about 5 to 7 minutes.

Add the garlic and cumin then cook for a further minute.

Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute.

Continue stirring over a low simmer until the flour cooks and the liquid thickens.

Turn off the heat, add half of the roasted tomatillo salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat.

Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees and begin assembling the dish.


Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.


Put a scoop of the shredded chicken-enchilada mix followed by a sprinkle of the shredded cheese in each tortilla.


Roll the tortillas and place seam down in the baking dish. 


Pour some salsa over the top of the enchiladas and top with the remaining shredded cheese.


Bake uncovered for about 30 minutes until bubbly and cracked on top.


Garnish with a dollop of sour cream, chopped tomatoes, and cilantro. 


Sourc: Tyler Florence