Mexican Food Recipes

[Pressing-On]

KeptByHisWord asked me to share some of the Mexican Food recipes I like to use. I am going to post the one that I use often. Hopefully others can add some that they really like. :thumbsup

I will start with my two choices of Spanish Rice. The first is more high end cuisine, and if you are in Texas, a regular crowd may not like it as well as the second. It is my husband's favorite.

El Mirador Rice

3/4 c. long-grain rice
1 tsp. lemon juice
2 T. vegetable oil (I use peanut oil)
1 medium onion, peeled and chopped
2 medium tomatoes, chopped
2 medium bell peppers, chopped
1 large clove garlic, minced
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1 T. Chicken bouillon granules

Cover rice with hot water. Sprinkle lemon juice over rice. Soak rice for 5 minutes; drain and rinse in cold water. Drain well.

Heat oil in skillet. Saute' rice until golden.

Stir in onion, tomato, bell pepper, garlic, cumin, salt and pepper. Saute' 2-3 minutes.

Stir in chicken bouillon granules dissolved in 1 cup very hot water. When mixture boils, cover, reduce heat, and simmer 15 minutes.
Do not remove the lid. Fluff rice, and serve. Yield: 6-7 cups.

This recipe is great, because it is quick and easy.

Spanish Rice

2 cups chicken broth
3 T. vegetable oil
1/2 medium-size onion, diced
1/2 clove of garlic, minced
1 large jalapeno chile pepper, finely chopped (seeds and membrane removed)
1 cup long-grain rice
1 can diced tomatoes
1 T. tomato past
Salt and pepper to taste

Preheat oven to 350.

In large saucepan, over medium heat, bring chicken broth to simmer reduce heat to low and let the broth simmer until ready to use.

In large oven-proof pot (cast-iron Dutch oven works well for this) over med-low heat, heat vegetable oil until hot. Add onion and saute, stirring constantly until onions become translucent but not brown. Add garlic and jalapeno pepper, stirring constantly until soft.

Add rice, stirring constantly until the rice just being to brown. NOTE: the rice will go from white to translucent and back to white again before it begins to brown. Once the rice is evenly browned, remove the pot from the heat, add salt and pepper to taste. Slowly and carefully add the hot chicken broth, tomatoes, tomato paste, stirring to mix well.

Cover the pot, place in the preheated over for 20 minutes. NOTE: If after 20 minutes, the water has not been absorbed and the rice is not soft, place the pot back in the oven and continue to cook for another 5 minutes. When the rice is done cooking, remove from the oven and let stand, covered, for at least 5 minutes to allow the rice to set.

If you cook on the stove top, use more liquid.

[Pressing-On]

This recipe uses the rice from the El Mirador Rice recipe

Caldo Xochitl (soup)

3 c. cooked El Mirador Rice
1 3 to 4 lb. chicken, cut in pieces
2 1/2 quarts water
2 tsp. salt (or salt to taste)
1 tsp pepper
1 T. ground cumin
1/2 t. dried basil or (1 sprig fresh basil
3 bay leaves
4 whole cloves
1 T. dried oregano
5 cloves garlic
2 c. sliced zucchini
1 1/2 c. diced carrots
1 1/2 c. bell pepper
1 1/2 c. diced celery
1 med. onion, peeled and chopped
1 16 oz can garbanzos (chickpeas, drained and rinsed)
1/2 c. fresh cilantro leaves, tightly packed
1/2 c. chopped green onions w/o tops
1 to 2 jalapenos, seeded, deribbed, and finely chopped
1 ripe tomato, seeded and diced
1 ripe avocado, finely cubed and sprinkled with lemon juice

Prepare El Mirador Rice, set aside.

Combine next 8 ingredients in a large soup pot. Bring mixture to boil over high heat, skimming off foam that rises to the surface.

In blender, puree cloves, oregano and garlic with a little water (about 1 T.), and add to soup mixture. Bring mixture to a second boil, lower heat, and simmer until chicken is very tender (about 40 min.)

Remove chicken with a slotted spoon. Shred chicken, discarding skin and bones. Set aside.

Add zucchini, carrots, celery, bell pepper, onion, and garbanzos to soup mixture, and simmer until vegetables are tender but still slightly crisp (about 15 min.) Stir in shredded chicken.

In a small bowl, combine cilantro, green onion, and jalapeno, set aside.

To serve, place 1/4 cup of El Mirador Rice in each soup bowl, remove bay leaves from soup, and ladle soup over rice. Garnish with cilantro mixture, tomatoes, and avocado. Yield: 12 servings.

[Pressing-On]

Tortilla Soup

1 whole chicken, cooked, deboned, and chopped into chunks.
2 fresh Serrano peppers, very finely diced
1 T. oil
1 large onion, diced
1 small can diced green chilies
1 oz. canned Chipotle peppers, finely diced or blended
8 cups chicken stock or broth
Handful of Cilantro, chopped
2 large tomatoes, chopped
Garlic to taste (I use 2 or 3 minced cloves)
Ground cumin to taste
Salt to taste
Juice of 2 lime
4 corn tortillas, torn into pieces

Boil chicken in 3 quarts of water until cooked and tender. Remove chicken from pot. Remove bones and skin, chop meat into chunks.

Strain remain stock and set aside.

Cut Serrano peppers in half and remove the center with the seeds. Wash hands well and do not touch eyes. (I use gloves or mini chopper)

Heat 1 T. oil in small pan.

Stir in Serrano peppers to cook for a few seconds. Add onion, green chiles and Chipotle pepper. Stir to combine.

Heat 8 cups of chicken stock in a 5 qt. pot. Add pepper, onion and chile mixture. Add Cilantro. Add tomatoes and chicken. Add garlic, cumin and salt to taste. Add lime juice and tortillas.

Serves 6

[Margies3]

KeptByHisWord asked me to share some of the Mexican Food recipes I like to use. I am going to post the one that I use often. Hopefully others can add some that they really like. :thumbsup

I will start with my two choices of Spanish Rice. The first is more high end cuisine, and if you are in Texas, a regular crowd may not like it as well as the second. It is my husband's favorite.

El Mirador Rice

3/4 c. long-grain rice
1 tsp. lemon juice
2 T. vegetable oil (I use peanut oil)
1 medium onion, peeled and chopped
2 medium tomatoes, chopped
2 medium bell peppers, chopped
1 large clove garlic, minced
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1 T. Chicken bouillon granules

Cover rice with hot water. Sprinkle lemon juice over rice. Soak rice for 5 minutes; drain and rinse in cold water. Drain well.

Heat oil in skillet. Saute' rice until golden.

Stir in onion, tomato, bell pepper, garlic, cumin, salt and pepper. Saute' 2-3 minutes.

Stir in chicken bouillon granules dissolved in 1 cup very hot water. When mixture boils, cover, reduce heat, and simmer 15 minutes.
Do not remove the lid. Fluff rice, and serve. Yield: 6-7 cups.

This recipe is great, because it is quick and easy.

Spanish Rice

2 cups chicken broth
3 T. vegetable oil
1/2 medium-size onion, diced
1/2 clove of garlic, minced
1 large jalapeno chile pepper, finely chopped (seeds and membrane removed)
1 cup long-grain rice
1 can diced tomatoes
1 T. tomato past
Salt and pepper to taste

Preheat oven to 350.

In large saucepan, over medium heat, bring chicken broth to simmer reduce heat to low and let the broth simmer until ready to use.

In large oven-proof pot (cast-iron Dutch oven works well for this) over med-low heat, heat vegetable oil until hot. Add onion and saute, stirring constantly until onions become translucent but not brown. Add garlic and jalapeno pepper, stirring constantly until soft.

Add rice, stirring constantly until the rice just being to brown. NOTE: the rice will go from white to translucent and back to white again before it begins to brown. Once the rice is evenly browned, remove the pot from the heat, add salt and pepper to taste. Slowly and carefully add the hot chicken broth, tomatoes, tomato paste, stirring to mix well.

Cover the pot, place in the preheated over for 20 minutes. NOTE: If after 20 minutes, the water has not been absorbed and the rice is not soft, place the pot back in the oven and continue to cook for another 5 minutes. When the rice is done cooking, remove from the oven and let stand, covered, for at least 5 minutes to allow the rice to set.

If you cook on the stove top, use more liquid.

Thanks, PO. I am really looking forward to making that first rice recipe. It sounds delicious.

[Pressing-On]

Thanks, PO. I am really looking forward to making that first rice recipe. It sounds delicious.

I am sitting here with recipes and wondering if I should continue. I can't stop when I begin a project. :heeheehee

[Pressing-On]

Haven't made this yet, but it looks great.

Cilantro-Lime Jalapeno Chicken Salad

3 large chicken breasts
poaching liquid (chicken stock, water, carrots, celery, onion, herbs, bay leaf, peppercorns)
1 jalapeño diced (with seeds scraped out)
4 Tbs cilantro coarsely chopped
1 lime, juiced
1/4 red onion diced fine
1/3 cup mayo (plus a little more if needed)
1 Tbs Dijon mustard
1 tsp cumin
salt and pepper
2 ripe avocados (or for a sandwich good French or Italian bread)

Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork.

Once chicken has cooled add mayo, Dijon, cumin, lime juice, salt and pepper and incorporate. Add more mayo and lime if necessary. Mix in red onion, jalapeño and cilantro. Cool in fridge for several hours to let flavors merge and serve with avocado or for a sandwich on French bread with a slice of provolone.

*To Poach – In a medium pot add chicken breasts to the poaching liquid. The chicken should be completely immersed. Bring to a boil and then immediately reduce heat and partially cover. Reduce heat to a simmer for 10 minutes. Remove from heat and chicken remain in the liquid for about 15 minutes. Reserve the liquid for future use.

http://dailycrave.files.wordpress.com/2011/08/img_9214-cropped.jpg?w=315&h=442

[Margies3]

I am sitting here with recipes and wondering if I should continue. I can't stop when I begin a project. :heeheehee

Are you trying to tell us that you might be just a little obsessive-compulsive, PO? LOL!!! That's ok, we love you anyway.

[Pressing-On]

Are you trying to tell us that you might be just a little obsessive-compulsive, PO? LOL!!! That's ok, we love you anyway.

I don't know. :heeheehee I just have to finish something once I start. I won't have time the rest of the week, so I am going to post as many as I can today.

[Pressing-On]

This is a great recipe!

Carne Guisada

2 T. vegetable oil
3 lbs. round steak cubed (I cut really small pieces)
1 T. flour
2 T. chopped onion
2 T. chopped bell pepper
2 T. chopped tomatoes
2 cloves garlic, pressed
1/2 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. pepper
1/2 (8 oz) can tomato sauce
1/2 (10 oz) can Rotel tomatoes and green chilies
1/4 c. water

Warm corn or flour tortillas - (flour is better for this type recipe, IMO)

Avocado slices sprinkled with lemon juice

Grated Sharp Cheddar Cheese or Monterey Jack, (your choice)

Brown meat in hot oil in a large skillet; drain fat.

Remove meat, coat with flour, return to skillet.

Add remaining ingredients except tortillas, avocado, and cheese.

Simmer mixture about 30-45 minutes or until meat is tender and sauce is thickened. Serve with warm tortillas and garnish with avocado slices and grated cheese.

[Michael Phelps]

I am sitting here with recipes and wondering if I should continue. I can't stop when I begin a project. :heeheehee

Please continue, you are giving me some great dinner ideas!!!!!

[Pressing-On]

You have to know how to cook Migas if you live in Texas. :thumbsup

MIGAS

Cook bacon or sausage, break in pieces, drain and set aside.

5 corn tortillas
5 eggs
1/4 c. butter
Salt to taste
1 Can Rotel
grated cheese

Tear tortillas into small bits. Melt butter in skillet and drop in tortilla bits. Stir, being sure to coat all bits with butter and let them soft fry. Whip eggs in small bowl and pour over tortillas, stirring to scramble. Add salt, Mix in Rotel, bacon or sausage and Rotel. Cover with cheese.

Serve with Refried Beans


I don't usually go to this kind of trouble with Migas, but you can use these refresher ingredients instead of the Rotel. If we make Migas, it's because we are serving a lot of people and in a hurry.

1/4 cup finely chopped white onion
2 tablespoons chopped green chiles
1 medium tomato, seeds and pulp removed, chopped
1/2 cup chopped avocado, sprinkled with a little lemon juice
2 teaspoons minced fresh cilantro

[Pressing-On]

Finally found this recipe. This is really, really, good.

Baked Chicken and Spinach Flautas

Ingredients

1 pound boneless, skinless Chicken Thighs (about 4)
16 ounces Beer (or chicken broth)
2 cups Water
1 teaspoon Paprika
1 teaspoon Kosher Salt
1 teaspoon Garlic Powder
1 teaspoon ground Cumin
1 teaspoon Chili Powder
1 Jalapeno Pepper, minced
3 cups Baby Spinach, chopped
5 burrito-size Flour Tortillas (9 inches)
6 ounces Queso Quesadilla or other melting cheese, shredded
1 teaspoon Olive Oil, or cooking spray
Salsa, for serving

Preparation

Preheat the oven to 450*F.
Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

http://healthy-delicious.com/wp-content/uploads/2012/03/chicken-and-spinach-flautas.jpg

[Pressing-On]

This is an old recipe my sister gave me from her Weight Watcher's cookbook.

Since my husband really likes this recipe, I still use it. It is easy and you can put some chicken in the freezer and use it later for this recipe if you are needing a recipe in a pinch. You could even pick up a Rotisserie chicken.

Chicken Tacos

1 T + 1 t oil
1 cup sliced onion
3 garlic cloves
2 medium tomatoes
1 cup tomato sauce
1/8 t. each - hot sauce, oregano leaves, salt and pepper
8 oz skinned and boned cooked chicken, diced
4 taco shells
2 oz Cheddar cheese, grated
1 cup shredded lettuce

In 9 or 10 inch skillet heat oil; add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomato, tomato sauce, and seasonings and cook, stirring occasionally, for 5 minutes; add chicken and cook until heated through. Divide chicken mixture into taco shells; top each portion with cheese and lettuce.

[Pressing-On]

Easy, peasy. I normally use my iron skillets when I do Mexican food.

Chicken Fajitas

Chicken Breast tenders
salt and pepper to taste
1 whole onion sliced
1 red bell pepper
2 or three large jalapeno peppers, seeded, and pulp removed (You can leave it if you want it really hot)
Coconut oil

Combine all in Coconut oil, cook until chicken is how you like it. We like ours to be pretty brown in appearance.

Serve it with sour cream, grated cheese, Pico de Gallo on flour or corn tortillas

[MawMaw]

Yum!!! These recipes sound wonderful!!! :)

[Pressing-On]

Yum!!! These recipes sound wonderful!!! :)

Give me something new!

[MawMaw]

Give me something new!

I only make fajitas and sour cream enchiladas at home.
Oh, and salsa once in a while.

The rest we go out to eat at the Mexican places.

My easy peesy Salsa recipe is......

1 can diced tomatoes with chile's
a little bit of each of the following....
fresh chopped cilantro
sweet onion
ketchup (sumthin bout ketchup just makes it taste better to me) lol
sugar

blend it all up and voila!

[Pressing-On]

I only make fajitas and sour cream enchiladas at home.
Oh, and salsa once in a while.

The rest we go out to eat at the Mexican places.

My easy peesy Salsa recipe is......

1 can diced tomatoes with chile's
a little bit of each of the following....
fresh chopped cilantro
sweet onion
ketchup (sumthin bout ketchup just makes it taste better to me) lol
sugar

blend it all up and voila!

My husband loves ketchup

These are the salsa recipes I use

Fresh Mexican Salsa

8 large tomatoes, coarsely diced
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and minced
2 T chopped parsley
2 T chopped cilantro
1/4 - 2 tsp. chopped jalepano

Salsa
10-20 Serrano peppers (seeded and chopped)
1/2 tsp. salt
3 medium tomatoes, diced
1/2 tsp. sugar
1 white onion, chopped
1 clove garlic, finely minced
1 large bunch of cilantro
1 - 2 T crushed red pepper
1 14 oz can crushed tomatoes

In a blender combine canned tomatoes and a portion of the cilantro (1/3 to 1/2). Don't use the stems. Pour into a glass bowl and add the remaining chopped cilantro. Mix all other ingredients, except the red pepper. Toast the crushed red pepper in a pan until it barely smokes, then add it as well.

[KeptByTheWord]

Thank you PO! I don't have a lot of time today, but I am going to print out all your recipes and try them. I have a few myself I might share. Did you post your spinach enchiladas recipe yet? I may have missed it, as I am skimming through, in a hurry, gotta take the dogs for a walk... lol. Sun is setting here ;) Will check in later...

[Pressing-On]

Thank you PO! I don't have a lot of time today, but I am going to print out all your recipes and try them. I have a few myself I might share. Did you post your spinach enchiladas recipe yet? I may have missed it, as I am skimming through, in a hurry, gotta take the dogs for a walk... lol. Sun is setting here ;) Will check in later...

Didn't get to the Enchiladas yet. I'll do that tomorrow. I wish I could go back and correct my typos. I had too much going on today and didn't slow down to check. Oh well, you'll know what I meant. :heeheehee

Let me know which ones you liked and what you might have done to modify anything. Too much cheese to cook one every day though. :heeheehee

[KeptByTheWord]

Too much cheese to cook one every day though. :heeheehee

Can you ever have too much cheese? :heeheehee

All these recipes sound really good. I've never made flautas but I love to order them at a Mexican restaurant. I want to try the chicken spinach flautas - they sound yummie!

[MissBrattified]

My husband loves ketchup

These are the salsa recipes I use

Fresh Mexican Salsa

8 large tomatoes, coarsely diced
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and minced
2 T chopped parsley
2 T chopped cilantro
1/4 - 2 tsp. chopped jalepano

I make mine simple like this, minus the parsley, plus lime or lemon juice and salt/pepper to taste. If I'm making guacamole, all I do is mix 2 parts mashed avocado with 1 part fresh pico.

My favorite beef enchilada recipe is the Pioneer Woman's version; I don't know how authentic her recipe is, but they're really good enchiladas. :) I like flour tortillas better than corn, so that's what I normally use. I know that part isn't authentic. :heeheehee

http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/

[KeptByTheWord]

My favorite beef enchilada recipe is the Pioneer Woman's version; I don't know how authentic her recipe is, but they're really good enchiladas. :) I like flour tortillas better than corn, so that's what I normally use. I know that part isn't authentic. :heeheehee

http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/

I LOVE Ree and The Pioneer Woman website... she makes me laugh, and she has really awesome pictures of her food so you know how it is supposed to look as you are cooking. Do you have any of her books? I personally haven't tried this recipe of hers for enchiladas, but it is very similar to the one I use.

Although, I notice in her recipe she uses a canned version of enchilada sauce. Perhaps PO has an "from scratch" enchilada sauce recipe up her sleeve?

[KeptByTheWord]

I came up with this version of Hot Sauce because my husband can't stand onions, and most version of hot sauce have onions in them. He can taste an onion a mile away, poor soul... and since I love onions, it has been quite a challenge to cook without them. He borders on being allergic to them, I think. Anyhoo... I came up with this recipe for Hot Sauce to please his palate, and everyone always asks for the recipe...

Texas Hot Sauce
2 15-oz cans diced Del Monte tomatoes, drained
1 can Rotel
1/2 bunch of cilantro, leaves only, chopped
1-2 jalepenos - seeded and diced
2-3 tomatillos, halved
1 tsp sugar
salt & pepper to taste
Dash of cayenne

Mix all in blender, puree. Serve with Tostitos dipping chips.

I can tomatoes every year, so I use one quart of my canned tomatoes when I make this hot sauce, however, the Del Monte tomatoes seem to have the best flavor, next to home canned tomatoes. I've noticed the quality of tomatoes really makes a difference in the outcome of the sauce.

[Pressing-On]

I came up with this version of Hot Sauce because my husband can't stand onions, and most version of hot sauce have onions in them. He can taste an onion a mile away, poor soul... and since I love onions, it has been quite a challenge to cook without them. He borders on being allergic to them, I think. Anyhoo... I came up with this recipe for Hot Sauce to please his palate, and everyone always asks for the recipe...

Texas Hot Sauce
2 15-oz cans diced Del Monte tomatoes, drained
1 can Rotel
1/2 bunch of cilantro, leaves only, chopped
1-2 jalepenos - seeded and diced
2-3 tomatillos, halved
1 tsp sugar
salt & pepper to taste
Dash of cayenne

Mix all in blender, puree. Serve with Tostitos dipping chips.

I can tomatoes every year, so I use one quart of my canned tomatoes when I make this hot sauce, however, the Del Monte tomatoes seem to have the best flavor, next to home canned tomatoes. I've noticed the quality of tomatoes really makes a difference in the outcome of the sauce.

I was going to ask you if you used tomatillos. They sure do add a nice flavor to salsa. I think it was a good choice if you want to cut the onions. I don't buy much in the way of canned goods, but I do always have canned tomatoes - Muir Glen Organic.

Of course, my husband always has a can of Wolf Brand chili in the pantry. It's not much different from a can of dog food, if you ask me My daughter calls to ask if I have an extra can so they can make hot dogs. People love this stuff! :heeheehee

[Pressing-On]

I make mine simple like this, minus the parsley, plus lime or lemon juice and salt/pepper to taste. If I'm making guacamole, all I do is mix 2 parts mashed avocado with 1 part fresh pico.
Yes, I also add pico or hot sauce for guacamole.

My favorite beef enchilada recipe is the Pioneer Woman's version; I don't know how authentic her recipe is, but they're really good enchiladas. :) I like flour tortillas better than corn, so that's what I normally use. I know that part isn't authentic. :heeheehee

http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/
That would be a fast way to get your enchilada sauce going. Looks like a good recipe. I would make my own sauce though. I've just never tried a canned sauce that I've liked. It always has a metallic taste to it. I tried one brand, Hatch, that wasn't bad.

[Pressing-On]

I LOVE Ree and The Pioneer Woman website... she makes me laugh, and she has really awesome pictures of her food so you know how it is supposed to look as you are cooking. Do you have any of her books? I personally haven't tried this recipe of hers for enchiladas, but it is very similar to the one I use.

Although, I notice in her recipe she uses a canned version of enchilada sauce. Perhaps PO has an "from scratch" enchilada sauce recipe up her sleeve?

This is the enchilada sauce recipe that I use:

Enchilada Sauce

1 T. Olive Oil
2 cloves garlic, minced
1 t. minced onion
1/2 t. dried oregano
2 1/2 t. chili powder
1/2 t. dried basil
1/8 t. ground black pepper
1/8 t. salt (adjust, I usually add a little more)
1/4 t. ground cumin
1 t. dried parsley
1/4 cup salsa
1 (6 oz) can tomato sauce
1 1/2 cups water

Heat the oil in a large saucepan over medium heat. Add garlic and saute for 1 to 2 minutes. Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.


This is one that I haven't tried, because I never use self-rising flour, so I don't want to buy it. It looks interesting to try. Another reason, it uses 4 T of chili powder - eek. That is just way too much for me.

Enchilada Sauce

1/4 cup vegetable oil
2 T self-rising flour
1/4 chili powder
1 (8oz) can tomato sauce
1 1/2 cups water
1/4 t. garlic powder
1/4 t. onion salt
salt to taste
1/4 t. ground cumin

Heat oil in a skillet over medium-high heat. Stir in flour and chili power, reduce to medium and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

[Pressing-On]

KeptByTheWord, I've been using this sauce, but I am going to drag my Shrimp Enchilada recipe here from the dinner thread. I think I'm going to start using that sauce - it is great!

Spinach Enchiladas

1 T butter or Olive Oil
1 yellow onion, diced
1/2 cup green onions, sliced
1/2 red bell pepper, chopped
1 poblano chili, diced
2 garlic cloves, minced
1 lb fresh baby spinach or 10 oz frozen
1/2 c. sour cream
2 cups Monterey Jack Cheese
1/2 t. cayenne pepper
1 cup ricotta cheese
10 or 12 corn tortillas

Sauce:

2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce (I have my own recipe for this below)
½ cup sour cream

Preheat the oven to 375 degrees F.

Melt butter over a moderate heat. Add the onions, bell pepper, chili, and garlic and cook until fragrant but not browned.

Stir in the spinach and saute it for 5 minutes.

Take the mixture off the heat and stir in the sour cream, half the Monterey Jack cheese, the cayenne pepper and the ricotta.

Warm the tortillas in a dry skillet until you can bend them easily 15 seconds or so.

Divide the spinach mixture between them, then roll them up and arrange them in a baking dish, seam side down.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Pour sauce or tortillas and sprinkle with remaining Monterey Jack Cheese. Bake 18 minutes or until the cheese starts to bubble.

Green Enchilada Sauce - Makes 1 1/2 cups

6-8 medium tomatillos, husked and washed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium to large poblano chile
1 teaspoon Mexican oregano
1/2 cup water or vegetable stock
salt and freshly ground pepper
1/4 cup cilantro
1/2 lime juiced

First roast the chiles and tomatillos: Preheat the broiler and put the chile on a baking sheet under the broiler. Broil until black and blistering on all sides, turning as needed. Remove from oven and place in a ziploc bag, or a bowl covered tightly with saran. Allow to sit for 5 minutes, then remove and peel. Discard skin, core and seeds.

Heat oven to 450F and place tomatillos on a sheet pan. Roast until lightly browned on one side (about 5 minutes), turn and roast until evenly browned and starting to blister.

Make salsa: If you want to make a chunky salsa (rather then a sauce for enchiladas), chop the tomatillos and chilies as desired. Otherwise just chop in half reserving the juices. Heat a sauce pan until medium and add oil, onion and garlic. Cook, stirring regularly for 8-10 minutes or until lightly browned. Add tomatillos, chile, oregano, water or stock, and a big pinch of salt and pepper. Bring to an easy simmer and cook for 10 to 15 minutes, or until thickened, stirring regularly. Stir in cilantro and lime. If you are planning to use for enchiladas put in a blender or food processor and give a few pulses.

[Timmy]

.

El Mirador Rice

3/4 c. long-grain rice
1 tsp. tequila juice
2 T. vegetable tequila (I use peanut tequila)
1 medium tequila, peeled and chopped
2 medium tequilas, chopped
2 medium bell tequilas, chopped
1 large clove tequila, minced
1 tsp. ground tequila
1/4 tsp. tequila
1/4 tsp. tequila
1 T. tequila bouillon granules

. . .

Mmmmm.

[Pressing-On]

I would also, and in the near future, use the cream sauce for Chicken and Spinach enchiladas. :thumbsup

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

http://media.tumblr.com/tumblr_m5mz3cjf361qhhgsz.jpg

INGREDIENTS:

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage
1 carrot, peeled and grated
3 cups baby spinach
2 tablespoons chipotle pepper, in adobo sauce
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 (6-inch) corn tortillas, warmed
2 cups Monterey Jack cheese

For the jalapeño cream sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
2 jalapeños, seeded and minced
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.

Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

[Pressing-On]

Mmmmm.

Rice and Tequila. Who would have thunk? :heeheehee

[Cindy]

I was going to ask you if you used tomatillos. They sure do add a nice flavor to salsa. I think it was a good choice if you want to cut the onions. I don't buy much in the way of canned goods, but I do always have canned tomatoes - Muir Glen Organic.

Of course, my husband always has a can of Wolf Brand chili in the pantry. It's not much different from a can of dog food, if you ask me My daughter calls to ask if I have an extra can so they can make hot dogs. People love this stuff! :heeheehee

You are not a true Texan if you don't love Wolf Brand Chili. Just sayin......

[Pressing-On]

You are not a true Texan if you don't love Wolf Brand Chili. Just sayin......

I think Ferd has a good chili recipe here somewhere, but I have used Wick Fowler's chili. He gave my husband a case of his chili kit a while back. So, that makes me a true Texan. :thumbsup :heeheehee

Wick Fowler's "Two Alarm" Chili
Wick Fowler, a Texas journalist, was one of the contestants in the first Chili Cook-Off at Terlingua, Texas in 1967.

3 pounds Chili meat*
1 (15-oz) can Tomato Sauce
1 onion, chopped
1 clove garlic, chopped
1 teaspoon salt
1 teaspoon ground cayenne
1 teaspoon Tabasco Sauce
1 level Tablespoon ground oregano
1 level tablespoon ground cumin
6 Red Chili peppers (optional)
4 heaping Tablespoons chili powder
1 level tablespoon Paprika
2 tablespoons flour
Water

Sear meat in skillet with onions and garlic. When meat is thoroughly seared, add the tomato sauce, and enough water to cover the meat. All all other ingredients. Cover with 1/2 inch water and stir, mixing well. Simmer for at least 1 1/2 hours (or longer), stirring occasionally. Towards the end of the cooking time, skim off the fat and add the flour mixed with enough warm water to make a thin paste. Stir well and cook until chili thickens. (Serves 6 to 8)

*(Chili Meat is coursely ground round steak or well-trimmed chuck)

[Cindy]

I think Ferd has a good chili recipe here somewhere, but I have used Wick Fowler's chili. He gave my husband a case of his chili a while back. So, that makes me a true Texan. :thumbsup :heeheehee

Wick Fowler's "Two Alarm" Chili
Wick Fowler, a Texas journalist, was one of the contestants in the first Chili Cook-Off at Terlingua, Texas in 1967.

3 pounds Chili meat*
1 (15-oz) can Tomato Sauce
1 onion, chopped
1 clove garlic, chopped
1 teaspoon salt
1 teaspoon ground cayenne
1 teaspoon Tabasco Sauce
1 level Tablespoon ground oregano
1 level tablespoon ground cumin
6 Red Chili peppers (optional)
4 heaping Tablespoons chili powder
1 level tablespoon Paprika
2 tablespoons flour
Water

Sear meat in skillet with onions and garlic. When meat is thoroughly seared, add the tomato sauce, and enough water to cover the meat. All all other ingredients. Cover with 1/2 inch water and stir, mixing well. Simmer for at least 1 1/2 hours (or longer), stirring occasionally. Towards the end of the cooking time, skim off the fat and add the flour mixed with enough warm water to make a thin paste. Stir well and cook until chili thickens. (Serves 6 to 8)

*(Chili Meat is coursely ground round steak or well-trimmed chuck)

Good grief, that would kill me. I don't eat chili often at all. Just enough to stay a Texan. :heeheehee

[Pressing-On]

Good grief, that would kill me. I don't eat chili often at all. Just enough to stay a Texan. :heeheehee

Hahahahahahahahahahahahahahahahahahaha! :thumbsup

[Cindy]

Just a hint, NEVER eat Hormel Chili..............:eeeew

[Pressing-On]

Just a hint, NEVER eat Hormel Chili..............:eeeew

RIGHT!! :eeeew

[KeptByTheWord]

This is the enchilada sauce recipe that I use:



THANKS so much for posting that.... I've never tried to make my own enchilada sauce....

KeptByTheWord, I've been using this sauce, but I am going to drag my Shrimp Enchilada recipe here from the dinner thread. I think I'm going to start using that sauce - it is great!



Will give it a try too...

:yourock

[KeptByTheWord]

Good grief, that would kill me. I don't eat chili often at all. Just enough to stay a Texan. :heeheehee

Hahahahahahahahahahahahahahahahahahaha! :thumbsup

SO TRUE! :lol

[Pressing-On]

THANKS so much for posting that.... I've never tried to make my own enchilada sauce....

It took me a while to find something I liked. Mainly, because it would come out tasting more like flour. That's one reason I don't like banana bread - it always just tastes like moist flour. lol

I couldn't figure out why and still don't know why it tasted that way with the spices. I just kept looking around as I never could get into the canned enchilada sauces, although, the green isn't too bad.

When I eat out, I like to see if I can recognize the spices, etc., they put in the food. I have several great Chinese food recipes. Very good! :thumbsup

[MissBrattified]

...

Enchilada Sauce

1/4 cup vegetable oil
2 T self-rising flour
1/4 chili powder
1 (8oz) can tomato sauce
1 1/2 cups water
1/4 t. garlic powder
1/4 t. onion salt
salt to taste
1/4 t. ground cumin

Heat oil in a skillet over medium-high heat. Stir in flour and chili power, reduce to medium and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

I'll have to try making it from scratch next time. My sister makes what I call "chili powder gravy" and this last one looks more like what she makes.

[Pressing-On]

I'm listening to some audio and ran across this easy recipe. They are using store bought shells, but I fry my own and use coconut or peanut oil.

She also has the ingredients for taco seasoning. Looks a lot like mine and gives the exact portions, which I wouldn't be able to do - never measure it. I can't stand the seasoning in a packet.

I changed her recipe as she had fat-free cheese and beans. That's just ridiculous. Just eat one or two and not three or four.

http://4.bp.blogspot.com/-szm0i2Dr-iA/UJaeT3IaenI/AAAAAAAAObo/IO5Q5gUMW-o/s400/IMG_5893.JPG

Oven Tacos


2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) canned refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}

Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced

Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.

[Timmy]

Those oven tacos look yummy!

(Didn't quote the post, since there's something wrong with AFF, lately. It changes some quoted words to "tequila". Weirdest thing. :lol)

[Pressing-On]

Those oven tacos look yummy!

(Didn't quote the post, since there's something wrong with AFF, lately. It changes some quoted words to "tequila". Weirdest thing. :lol)

It's probably the App you downloaded. :heeheehee

[Timmy]

It's probably the tequila you downloaded. :heeheehee

Hey, yeah, that must be it! :lol

[Timmy]

Hey, yeah, that must be it! :lol

(BTW, just for the record, I haven't "downloaded" any tequila today. :heeheehee)

[MissBrattified]

I'm listening to some audio and ran across this easy recipe. They are using store bought shells, but I fry my own and use coconut or peanut oil.

She also has the ingredients for taco seasoning. Looks a lot like mine and gives the exact portions, which I wouldn't be able to do - never measure it. I can't stand the seasoning in a packet.

I changed her recipe as she had fat-free cheese and beans. That's just ridiculous. Just eat one or two and not three or four.

I completely agree!!!! I don't buy low-fat/low-cal versions of anything. Eat clean and don't eat so MUCH! :)

[Timmy]

I completely agree!!!! I don't buy low-tequila versions of anything. Eat clean and don't eat so MUCH! :)

:thumbsup

[MissBrattified]

:thumbsup

:blah

[Pressing-On]

I completely agree!!!! I don't buy low-fat/low-cal versions of anything. Eat clean and don't eat so MUCH! :)

:highfive

[Pressing-On]

Oh, man, ran across this recipe - ingredients are awesome and fattening! :heeheehee You know this recipe is the bomb! Of course, because it is in Saveur! :thumbsup

I wonder what it would taste like with unrefined Peanut oil instead of Canola or a 50/50 ratio? :hmmm

http://www2.worldpub.net/images/saveurmag/7-SAV149-EnchiladasSuizas-500x500.jpg

Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce)

INGREDIENTS
1 ½ lb. tomatillos, husks removed, rinsed (available at melissas.com)
2 serrano chiles, stemmed
1 cup roughly chopped cilantro
1 cup sour cream
½ tsp. cumin seeds, toasted
4 cloves garlic, roughly chopped
2 poblano chiles, roasted, peeled, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 cup canola oil
8 6″ corn tortillas
3 cups cooked shredded chicken
1 ½ cups shredded queso Oaxaca (available at mexgrocer.com) or mozzarella

INSTRUCTIONS
1. Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos and serranos on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, poblanos, and 1 cup boiling water; season with salt and pepper, and purée until smooth. Set enchilada sauce aside.

2. Heat oil in a 12″ skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to a work surface. Place chicken in a bowl and toss with 1 cup enchilada sauce until evenly coated. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down, creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.

3. Heat oven to 375°. Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes. Serve with plenty of sauce.

[Margies3]

Oh, man, ran across this recipe - ingredients are awesome and fattening! :heeheehee You know this recipe is the bomb! Of course, because it is in Saveur! :thumbsup

I wonder what it would taste like with unrefined Peanut oil instead of Canola or a 50/50 ratio? :hmmm

http://www2.worldpub.net/images/saveurmag/7-SAV149-EnchiladasSuizas-500x500.jpg

Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce)

INGREDIENTS
1 ½ lb. tomatillos, husks removed, rinsed (available at melissas.com)
2 serrano chiles, stemmed
1 cup roughly chopped cilantro
1 cup sour cream
½ tsp. cumin seeds, toasted
4 cloves garlic, roughly chopped
2 poblano chiles, roasted, peeled, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 cup canola oil
8 6″ corn tortillas
3 cups cooked shredded chicken
1 ½ cups shredded queso Oaxaca (available at mexgrocer.com) or mozzarella

INSTRUCTIONS
1. Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos and serranos on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, poblanos, and 1 cup boiling water; season with salt and pepper, and purée until smooth. Set enchilada sauce aside.

2. Heat oil in a 12″ skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to a work surface. Place chicken in a bowl and toss with 1 cup enchilada sauce until evenly coated. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down, creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.

3. Heat oven to 375°. Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes. Serve with plenty of sauce.

:like

[MawMaw]

:like

I second that motion!! :like

[Pressing-On]

:like

I second that motion!! :like

:tissue

[MawMaw]

Don't we miss that sweet lady :(

[Pressing-On]

Don't we miss that sweet lady :(

YES!!!!!!!!!!!!!!!!!!!!!!!!!!! :tissue

[KeptByTheWord]

PO, that recipe sounds awesome. I have been using tomatillos now in almost every Mexican dish I fix, they just add such a great flavor.

A couple things I would do to make it *less* fattening.

One, I am buying corn or flour tortillas that have extra fiber in them, which helps them to not be as fattening - a good thing!

Two, I would not fry the tortillas in oil, but simply use a heated Teflon pan and heat the tortillas until softened. They still roll up wonderfully being heated like this, and way fewer calories!

I have never tried the Mexican cheese, often look at it in the store, but never buy it. I may have to try the Mexican cheese with these enchiladas and see how it goes. Thanks for sharing the recipe.

And I too miss our dear sweet Cindy so much!!

[Pressing-On]

PO, that recipe sounds awesome. I have been using tomatillos now in almost every Mexican dish I fix, they just add such a great flavor.

A couple things I would do to make it *less* fattening.

One, I am buying corn or flour tortillas that have extra fiber in them, which helps them to not be as fattening - a good thing!

Two, I would not fry the tortillas in oil, but simply use a heated Teflon pan and heat the tortillas until softened. They still roll up wonderfully being heated like this, and way fewer calories!

I have never tried the Mexican cheese, often look at it in the store, but never buy it. I may have to try the Mexican cheese with these enchiladas and see how it goes. Thanks for sharing the recipe.

And I too miss our dear sweet Cindy so much!!

I never fry my tortillas in oil. I rarely use the microwave, but I do soften them in that, wrapping them in a paper towel for less than a minute.

I like to use Monterey Jack with my Enchiladas, and it is almost the same thing. I believe the Mexican cheese is like an unaged Monterey Jack.

I'm going to pick up these ingredients tomorrow. I'll let you know how the dish goes. :thumbsup My jalapenos are starting to produce - big plus for me! :thumbsup

[KeptByTheWord]

Well, then Monterrey Jack it is for me... which is what I had always used for my Mexican dishes. Had never understood the difference between the Mexican queso cheeses and just regular cheddar, mozzarella, or Monterrey Jack.

Lucky you - fresh jalapenos from the garden! I've just got mine planted...

Yes indeed, let us know how you like this recipe... I'm always up for a new Mexican dish!

[Pressing-On]

Well, then Monterrey Jack it is for me... which is what I had always used for my Mexican dishes. Had never understood the difference between the Mexican queso cheeses and just regular cheddar, mozzarella, or Monterrey Jack.

Lucky you - fresh jalapenos from the garden! I've just got mine planted...

Yes indeed, let us know how you like this recipe... I'm always up for a new Mexican dish!

I have never like Mozzarella or string cheese. Have no idea why it's a food item. :heeheehee

I'll let you know for sure. Now I'm excited to make a new dish! :highfive

[KeptByTheWord]

I like Mozzarella and string cheese... what's wrong with you? just kidding :)

I made homemade pizza last night, and had no mozzarella cheese... so I used Monterrey Jack. I made my own homemade pizza sauce too from my canned tomatoes. My family only likes pepperoni pizza, so I used turkey pepperoni for the topping. It was excellent. I made cinnamon rolls for dessert out of the extra pizza dough. There were no leftovers!

[BeenThinkin]

Thank you ladies for this wonderful recipe thread! It's so much better than what we have been having on here. You will probably have to post them in several translations though!

Now where are the grandkid threads? Never thought I'd look forward to grandkids and recipe threads. Awe..... bring them on! :heeheehee :happydance

Been Thinkin

[Pressing-On]

http://www2.worldpub.net/images/saveurmag/7-SAV149-EnchiladasSuizas-500x500.jpg

Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce)

INGREDIENTS
1 ½ lb. tomatillos, husks removed, rinsed (available at melissas.com)
2 serrano chiles, stemmed
1 cup roughly chopped cilantro
1 cup sour cream
½ tsp. cumin seeds, toasted
4 cloves garlic, roughly chopped
2 poblano chiles, roasted, peeled, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 cup canola oil
8 6″ corn tortillas
3 cups cooked shredded chicken
1 ½ cups shredded queso Oaxaca (available at mexgrocer.com) or mozzarella

INSTRUCTIONS
1. Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos and serranos on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, poblanos, and 1 cup boiling water; season with salt and pepper, and purée until smooth. Set enchilada sauce aside.

2. Heat oil in a 12″ skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to a work surface. Place chicken in a bowl and toss with 1 cup enchilada sauce until evenly coated. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down, creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.

3. Heat oven to 375°. Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes. Serve with plenty of sauce.

Finally got around to making this recipe. VERY good! :thumbsup

The texture of the Oaxaca cheese is creamier than regular Mozzarella, so I liked that.

There was plenty of sauce and it made 13 enchiladas instead of the 8.

Next time I will add 2 or 3 more Serranos. :thumbsup

[Margies3]

YUM!! Sounds like a bit of work. But then anything worth eating is going to be :)

[RandyWayne]

Oh, man, ran across this recipe - ingredients are awesome and fattening! :heeheehee You know this recipe is the bomb! Of course, because it is in Saveur! :thumbsup

I wonder what it would taste like with unrefined Peanut oil instead of Canola or a 50/50 ratio? :hmmm

http://www2.worldpub.net/images/saveurmag/7-SAV149-EnchiladasSuizas-500x500.jpg

Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce)

INGREDIENTS
1 ½ lb. tomatillos, husks removed, rinsed (available at melissas.com)
2 serrano chiles, stemmed
1 cup roughly chopped cilantro
1 cup sour cream
½ tsp. cumin seeds, toasted
4 cloves garlic, roughly chopped
2 poblano chiles, roasted, peeled, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 cup canola oil
8 6″ corn tortillas
3 cups cooked shredded chicken
1 ½ cups shredded queso Oaxaca (available at mexgrocer.com) or mozzarella

INSTRUCTIONS
1. Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos and serranos on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, poblanos, and 1 cup boiling water; season with salt and pepper, and purée until smooth. Set enchilada sauce aside.

2. Heat oil in a 12″ skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to a work surface. Place chicken in a bowl and toss with 1 cup enchilada sauce until evenly coated. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down, creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.

3. Heat oven to 375°. Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes. Serve with plenty of sauce.

Now THAT I could make!

The only tequila to be seen is the tequila in my mug sized margarita that I will be enjoying while I eat the food.

[Pressing-On]

YUM!! Sounds like a bit of work. But then anything worth eating is going to be :)

I boiled a whole chicken the day before. Mainly, I wanted to stock up on chicken broth. After discarding the skin from the pobalano chilies and tomatillos, it was a piece of cake - I threw everything in my Vitamix and was good to go. I didn't see any point in adding the boiling water, so I skipped that.

I also used unrefined, unprocessed coconut oil for the tortillas. I never buy Canola, corn oil, etc. Wish I had found some peanut oil. That would have been great. They don't sell the unrefined at our local grocery stores. They used to, but then stopped carrying it.

What do you think about this recipe?

Enchilada Rice

http://4.bp.blogspot.com/-L6nEWdJM8lQ/UdWpJeRuxqI/AAAAAAAADQw/CVnT7ovTk4w/s1600/enchilada-rice4.jpg

Ingredients

1 cup uncooked rice
1 pound lean ground beef or ground turkey
1 medium onion, chopped
1 red bell peppers, chopped
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup light sour cream
2 cups green enchilada sauce (about 1 1/2 cans)
1 cup shredded cheddar cheese, divided
1 can sliced black olives
1 cup canned black beans, rinsed
1/2 cup sliced green onions

http://www.heatovento350.com/2013/07/enchilada-rice.html

[Pressing-On]

Now THAT I could make!

The only tequila to be seen is the tequila in my mug sized margarita that I will be enjoying while I eat the food.

I had to check the recipe to make sure it wasn't doctored. :heeheehee

My son wouldn't eat it as the sauce is green. He said it looked like someone had vomited on the enchiladas. Whatever. :smack

He won't eat anything with onions in it either. So, when he wants to come over and eat, I tell him I added onions. :heeheehee

[RandyWayne]

I had to check the recipe to make sure it wasn't doctored. :heeheehee

My son wouldn't eat it as the sauce is green. He said it looked like someone had vomited on the enchiladas. Whatever. :smack

He won't eat anything with onions in it either. So, when he wants to come over and eat, I tell him I added onions. :heeheehee

I'm a pretty picky eater but did not see one thing in that dish that I would not eat.

I am a recent convert to green chili. One of the best things I've had in years was a breakfast fish in New Mexico where eggs and sausages were served with a huge ladle of green chili sauce on top. Man, was that good!

[Pressing-On]

I'm a pretty picky eater but did not see one thing in that dish that I would not eat.

I am a recent convert to green chili. One of the best things I've had in years was a breakfast fish in New Mexico where eggs and sausages were served with a huge ladle of green chili sauce on top. Man, was that good!

I couldn't do fish for breakfast. And I do not like bread with fruit in it - pineapple upside down or fruit cake.

[RandyWayne]

I couldn't do fish for breakfast. And I do not like bread with fruit in it - pineapple upside down or fruit cake.

We did. On most mornings in Hawaii. Grilled, not fried. Fresh caught just hours before!

[Pressing-On]

We did. On most mornings in Hawaii. Grilled, not fried. Fresh caught just hours before!

Okay, grilled! I am good with grilled fish any time! :thumbsup

[MawMaw]

PO, you oughta open up a Mexican chain of restaurants!!!
First one in Mississippi!!! :D

[Pressing-On]

PO, you oughta open up a Mexican chain of restaurants!!!
First one in Mississippi!!! :D

I wish I had done that. Now I'm too busy.

I would use imported Spanish Porcelain tile for the floors, a few rocks walls, hand painted murals, Spanish ornamental wrought iron.....

[commonsense]

Recipe sounds great......if I eliminate the sour cream and cheddar cheese will it ruin it??

I'm very limited on Mexican recipes :) But I really like enchiladas etc.

[Pressing-On]

Recipe sounds great......if I eliminate the sour cream and cheddar cheese will it ruin it??

I'm very limited on Mexican recipes :) But I really like enchiladas etc.

You can substitute yogurt for sour cream. I suggest a 2% organic Greek yogurt...richer flavor than other types, IMO.

I have no idea how in the world you can make Mexican food without cheese. I have no substitute for that. You might need to find another menu altogether. LOL!

[Pressing-On]

Enchilada Rice

http://4.bp.blogspot.com/-L6nEWdJM8lQ/UdWpJeRuxqI/AAAAAAAADQw/CVnT7ovTk4w/s1600/enchilada-rice4.jpg

Ingredients

1 cup uncooked rice
1 pound lean ground beef or ground turkey
1 medium onion, chopped
1 red bell peppers, chopped
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup light sour cream
2 cups green enchilada sauce (about 1 1/2 cans)
1 cup shredded cheddar cheese, divided
1 can sliced black olives
1 cup canned black beans, rinsed
1/2 cup sliced green onions

http://www.heatovento350.com/2013/07/enchilada-rice.html

Making this easy, peasy recipe for dinner today.

[Rose]

Saving this recipe for sure! I love easy and delicious. Thanks for sharing.

[Pressing-On]

Saving this recipe for sure! I love easy and delicious. Thanks for sharing.

Just now tasting it. It is very good. I did add 1 tsp of chili powder instead of 1/2 tsp, and 1/2 tsp of cumin instead of 1/4 tsp. I didn't make my own green enchilada sauce though. I purchased a green enchilada sauce by Hatch, which is a good brand.

Really good! I knew I would like the Black Beans after eating at Manuel's at Great Hills in Austin - http://www.manuels.com/. It's a great restaurant. Of course, the refried pinto beans were missing from the menu, but since the Yankees are here now...:heeheehee

[Pressing-On]

Like this recipe for breakfast. Always looking for something like this. Ingredients look great.

http://www.foodandwine.com/assets/images/201212-r-mexican-eggs-in-purgatory.jpg/variations/original.jpg

I suppose the Purgatory means it isn't mucho caliente. :heeheehee

Mexican Eggs in Purgatory

1 pound tomatillos, husked
1 poblano or jalapeño, stemmed and seeded (see Note)
1 1/2 cups chopped cilantro leaves and stems
3 scallions, coarsely chopped, plus sliced scallions, for garnish
3/4 cup low-sodium chicken broth
3 ounces thickly sliced bacon, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
8 large eggs
2 tablespoons grated Cotija cheese or crumbled feta, plus more for garnish
Warm corn tortillas, for serving

Preheat the broiler and position a rack about 8 inches from the heat source. In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.
In a large, shallow flameproof casserole or skillet, cook the bacon in the olive oil over high heat until the bacon is browned, about 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant. Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.
Using the back of a spoon, make 8 depressions in the tomatillo sauce. Remove the casserole from the heat and carefully crack the eggs into the depressions. Sprinkle the eggs and tomatillo sauce with the 2 tablespoons of Cotija cheese. Broil the dish until the egg whites are set but the egg yolks are still runny, about 4 minutes. Garnish with more Cotija cheese and the sliced scallions and serve right away with warm corn tortillas.

Make Ahead
The green tomatillo sauce can be covered and refrigerated for up to 2 days. Bring the sauce to room temperature before adding the eggs.

Notes
For an extra-spicy dish, leave the seeds in the peppers.

http://www.foodandwine.com/recipes/mexican-eggs-in-purgatory

[Pressing-On]

Totally going to make this tomorrow! Probably will use both dark and white meat.

Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas

http://www.carlsbadcravings.com/wp-content/uploads/2014/05/Salsa-Verde-Honey-Lime-Pepper-Jack-Chicken-Enchiladas-02-682x1024.jpg

Ingredients

4 chicken breasts (1 1/2 pounds)

10 Minute Marinade
1/3-1/2 cup honey*
1/2 cup lime juice
1 tablespoon chili powder
½ teaspoon smoked paprika
½ teaspoon cumin
1/2-1 teaspoon chipotle powder
¼ teaspoon cayenne pepper (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 16 oz. bottle salsa verde
8-10 flour tortillas
3 cups Pepper Jack cheese, shredded
2 cups Monterey Jack Cheese, shredded (optional for EXTRA cheesiness)

Garnish
Sour Cream
Cilantro
Avocados

Instructions

To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes.
Meanwhile, lightly spray a 9x13 baking dish with nonstick cooking spray and pour ¼ cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.
Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
After chicken has been sitting 10 minutes, remove chicken to a plate, letting excess marinade drip back into the bowl. To the remaining marinade, whisk in the remaining salsa verde. Set aside.
Begin assembling enchiladas by filling each tortilla evenly with chicken filling and 2 cups pepper jack cheese and optional 1 cup MntereyJack cheese (for the cheese lover). Roll up each tortilla and place, seam side down, in the salsa verde coated baking dish. Repeat process until all tortillas are filled.
Pour the remaining honey/lime/spice/salsa verde sauce over the enchiladas and cover with remaining 1 cup Pepper Jack cheese and optional 1 cup Monterey Jack cheese.
Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.

Notes
*If you are not adding any cayenne pepper and only using 1/2 teaspoon chipotle chili powder, then only add 1/3 cup honey. The sweetness of the 1/2 cup honey balances out the extra spice of the cayenne and 1 teaspoon chipotle chili powder.

http://www.carlsbadcravings.com/salsa-verde-honey-lime-pepper-jack-chicken-enchiladas/

[MawMaw]

YUM!!! Looks delicious!! :nod

[KeptByTheWord]

This recipe looks great PO! Just wondering - let me know how it turns out with flour tortillas. I always make my enchiladas with corn tortillas, as they seem to hold up better. I like the idea of marinating the chicken after it is cooked in the honey marinade - sounds wonderful! Thanks for sharing!

[Pressing-On]

This recipe looks great PO! Just wondering - let me know how it turns out with flour tortillas. I always make my enchiladas with corn tortillas, as they seem to hold up better. I like the idea of marinating the chicken after it is cooked in the honey marinade - sounds wonderful! Thanks for sharing!

I don't use flour tortillas either. I will cook my chicken in a crockpot overnight so that I can set it out early to cool and debone. I'll let you know. I am thinking I might make it Thursday instead of tomorrow.

[KeptByTheWord]

I don't use flour tortillas either. I will cook my chicken in a crockpot overnight so that I can set it out early to cool and debone. I'll let you know. I am thinking I might make it Thursday instead of tomorrow.

Our favorite family comfort food is enchiladas. I like to make mine with sour cream, and green verde sauce, with corn tortillas, and LOTS of cheese! YUM!

This recipe sounds really good though, with the marinade. I'll be interested in your opinion on how it turns out!

[Pressing-On]

Our favorite family comfort food is enchiladas. I like to make mine with sour cream, and green verde sauce, with corn tortillas, and LOTS of cheese! YUM!

This recipe sounds really good though, with the marinade. I'll be interested in your opinion on how it turns out!

Actually, I read the ingredients and being I had them all, decided to make the dish. I didn't even look at the process. So, yes, I will report back on the marinade. Why do I only like making recipes with "processes"? :heeheehee

[KeptByTheWord]

Actually, I read the ingredients and being I had them all, decided to make the dish. I didn't even look at the process. So, yes, I will report back on the marinade. Why do I only like making recipes with "processes"? :heeheehee

And I'm the opposite - I'm always looking for the simple, easy and spectacular, lol! However, if a dish is really spectacular, I may consider a more complicated process. But it is a big IF. Time has a lot of value for me too, lol!

[Pressing-On]

And I'm the opposite - I'm always looking for the simple, easy and spectacular, lol! However, if a dish is really spectacular, I may consider a more complicated process. But it is a big IF. Time has a lot of value for me too, lol!

I love the tedious and detailed stuff. But, I have to be listening to something - music, sermon, news report....

[KeptByTheWord]

I love the tedious and detailed stuff. But, I have to be listening to something - music, sermon, news report....

That's awesome... I don't work like that - for me, simple, quick and awesome recipes always pique my interest. I do enjoy making homemade bread though, and that is a somewhat tedious process, but the outcome is so awesome! Made a beautiful pan of hot rolls for dinner last night. 40 minutes from mixing bowl to table. Now that is the kind of recipe I love!

[Pressing-On]

That's awesome... I don't work like that - for me, simple, quick and awesome recipes always pique my interest. I do enjoy making homemade bread though, and that is a somewhat tedious process, but the outcome is so awesome! Made a beautiful pan of hot rolls for dinner last night. 40 minutes from mixing bowl to table. Now that is the kind of recipe I love!

Well, I do cheat on the rolls and bread. I use my bread machine for the initial kneading and first rise.

[KeptByTheWord]

Well, I do cheat on the rolls and bread. I use my bread machine for the initial kneading and first rise.

Oh bread machines sure do save a lot of time! Amen to that!

[Pressing-On]

Oh bread machines sure do save a lot of time! Amen to that!
:thumbsup

Since I put a whole chicken in the crock pot last night and will have extra chicken, I will throw this together. Obviously, I won't be using grilled chicken. Maybe next time. No lime wedges.

http://myrecipemagic.com/uploads/recipes/3073/medium/1357705922_cafe-rio-souptm-682x1024.jpg

Our Version of Cafe Rio’s Chicken Tortilla Soup

Ingredients
1 onion ( diced )
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
to taste cayenne pepper
1/2 teaspoon chili powder
5 cups chicken broth
3 tablespoons cilantro ( finely chopped )
lime juice ( from 1/2 a lime )
to taste black pepper
1 Can (8 oz) pinto beans ( drained and rinsed )
2 chicken breast ( boneless, skinless )
2 tablespoons taco seasoning
1 tablespoon paprika
to taste vegetable oil
2 cups pico de gallo
2 avocados ( diced )
2 cups pepper jack cheese
tortilla ( strips )
cilantro ( for garnish )
limes ( wedges, for garnish )

Directions
In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.

In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.

In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

Read more at http://myrecipemagic.com/recipe/recipedetail/our-version-cafe-rios-chicken-tortilla-soup#eQViyXF3gPagvEq2.99

[Pressing-On]

Totally going to make this tomorrow! Probably will use both dark and white meat.

Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas

http://www.carlsbadcravings.com/wp-content/uploads/2014/05/Salsa-Verde-Honey-Lime-Pepper-Jack-Chicken-Enchiladas-02-682x1024.jpg

Ingredients

4 chicken breasts (1 1/2 pounds)

10 Minute Marinade
1/3-1/2 cup honey*
1/2 cup lime juice
1 tablespoon chili powder
½ teaspoon smoked paprika
½ teaspoon cumin
1/2-1 teaspoon chipotle powder
¼ teaspoon cayenne pepper (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 16 oz. bottle salsa verde
8-10 flour tortillas
3 cups Pepper Jack cheese, shredded
2 cups Monterey Jack Cheese, shredded (optional for EXTRA cheesiness)

Garnish
Sour Cream
Cilantro
Avocados

Instructions

To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
In a large bowl, whisk together the 10 Minute Marinade ingredients then add the shredded chicken. Let marinate 10 minutes.
Meanwhile, lightly spray a 9x13 baking dish with nonstick cooking spray and pour ¼ cup salsa verde evenly over the bottom (it will barely cover), reserving the remaining salsa verde.
Lightly toast tortillas in a nonstick skillet over medium heat, about 30 seconds per side. (Optional but recommended)
After chicken has been sitting 10 minutes, remove chicken to a plate, letting excess marinade drip back into the bowl. To the remaining marinade, whisk in the remaining salsa verde. Set aside.
Begin assembling enchiladas by filling each tortilla evenly with chicken filling and 2 cups pepper jack cheese and optional 1 cup MntereyJack cheese (for the cheese lover). Roll up each tortilla and place, seam side down, in the salsa verde coated baking dish. Repeat process until all tortillas are filled.
Pour the remaining honey/lime/spice/salsa verde sauce over the enchiladas and cover with remaining 1 cup Pepper Jack cheese and optional 1 cup Monterey Jack cheese.
Bake uncovered at 350 degrees for 30 minutes then broil until cheese is golden.

Notes
*If you are not adding any cayenne pepper and only using 1/2 teaspoon chipotle chili powder, then only add 1/3 cup honey. The sweetness of the 1/2 cup honey balances out the extra spice of the cayenne and 1 teaspoon chipotle chili powder.

http://www.carlsbadcravings.com/salsa-verde-honey-lime-pepper-jack-chicken-enchiladas/

Oh, man - totally delicious!!! :thumbsup :thumbsup

Instead of rolling the chicken mixture in flour tortillas, I layered with corn tortillas. I had Habanero Monterey Jack cheese - which I wouldn't use if I had company. The dish definitely has a bite - but not too bad.

Also, I used less that 1/4 cup of honey as most recipes calling for 1/3 or 1/2 is way too much and it would have been.

Perfect dish. You could go with straight Monterey Jack and it would be fine. Smelled like a Mexican Restaurant coming out of the oven. I knew it was going to be good.

Went ahead and made Spanish Rice to complete everything.

Leftovers....'cause I'm going shopping manana. :heeheehee :thumbsup

Haven't tasted the tortilla soup yet.

[Pressing-On]

Totally the BEST chicken Fajitas I have ever made!!! :thumbsup:thumbsup

http://www.simplyrecipes.com/wp-content/uploads/2012/07/chicken-fajitas-vertical-dm.jpg

Ingredients

1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
Salt
2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade

2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Extras

8-12 flour tortillas
Salsa
Sliced avocado
Sour cream
Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Method

1. Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)

2. Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)

3. Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt.

4. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

5. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here's a tip. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.

6. While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

7. Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

[seguidordejesus]

Anybody made birria? I've been in and around Mexico a gazillion times (never to Jalisco) but had somehow missed this one.

https://www.google.com/search?q=birria&oq=birria&aqs=chrome..69i57j0l5.1192j0j7&sourceid=chrome&es_sm=0&ie=UTF-8

[Pressing-On]

Anybody made birria? I've been in and around Mexico a gazillion times (never to Jalisco) but had somehow missed this one.

https://www.google.com/search?q=birria&oq=birria&aqs=chrome..69i57j0l5.1192j0j7&sourceid=chrome&es_sm=0&ie=UTF-8

I haven't made this. I'll have to look around and see which recipe I would want to start with. Saw a couple of recipes using different ingredients - one using brown sugar, one adding ancho chilies as well as the guajillo chilies, choices of lamb, beef, goat or pork, etc.

Not real big on using cloves, cinnamon and cider vinegar (although I know it tenderizes the meat. I prefer lime juice) in a meat dish, but I'll check it out.

[KeptByTheWord]

Totally the BEST chicken Fajitas I have ever made!!! :thumbsup:thumbsup

http://www.simplyrecipes.com/wp-content/uploads/2012/07/chicken-fajitas-vertical-dm.jpg

Ingredients

1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
Salt
2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade

2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Extras

8-12 flour tortillas
Salsa
Sliced avocado
Sour cream
Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Method

1. Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)

2. Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)

3. Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt.

4. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

5. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here's a tip. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.

6. While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

7. Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

I like to read "Simple Recipes" blog.. and she does always have great recipes! I haven't made this exact recipe for chicken fajitas, but they look really amazing.

[Pressing-On]

I like to read "Simple Recipes" blog.. and she does always have great recipes! I haven't made this exact recipe for chicken fajitas, but they look really amazing.

It is amazing. Better than any I have eaten in a restaurant! Just keep the cooked chicken breast in foil to keep them warm.

[Evang.Benincasa]

None of these recipes have.....bacon in them?????

[Pressing-On]

None of these recipes have.....bacon in them?????
Spicy Bacon Guacamole

http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2012/6/5/0/637090_spicy-bacon-guacamole_s4x3.jpg.rend.sni12col.landscape.jpeg

http://www.foodnetwork.com/recipes/food-network-kitchens/spicy-bacon-guacamole-recipe.html#lightbox-recipe-image

:thumbsup:thumbsup

[Pressing-On]

Bacon Weave Taco Shell located on the website - Dude Foods! :heeheehee

http://dudefoods.com/wordpress/wp-content/uploads/2013/05/BaconWeaveTaco3111-225x300.jpg

http://dudefoods.com/bacon-weave-taco/

[Evang.Benincasa]

YES!!!!!
:happydance