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Mexican

Dinner, Lactose Free, Mexican, Recipes, Rice Dishes

Easy Salsa Rice

February 21, 2024

If you happen to have a bit of leftover salsa and are wondering how you might use it (other than finishing off those last corn chips in the bag), give this easy salsa rice recipe a try. It’s similar to my Sopa de Arroz recipe but saves time by incorporating prepared salsa. It is my favorite accompaniment to any Mexican meal.

If the salsa you are using is very chunky, give it a few pulses in a food processor or an immersion blender if you have one.

Any red salsa will work whether mild or spicy. Let your own taste be the guide.

It’s essential to rinse and dry the rice well. This quick step will remove excess starch which can make rice clumpy and overly sticky. You want fluffy, separate grains for this recipe.

Once the oil is hot, stir in the rice and continue stirring until the rice takes on a very light golden color.

The salsa is added to the rice and continuously stirred to coat each grain. Watch the bottom of the pan to avoid burning the salsa.

Finally, the broth, salt, and chile powder are added to the rice.

Left uncovered, the broth is absorbed by the rice until nearly gone. Small holes will appear on the surface of the rice. Now it’s time to put the lid on and cook the rice for 20 minutes. Absolutely no peeking. The lid must stay on for the duration of the cooking time as well as after the timer goes off.

The rice has rested in the covered pot for 20 minutes. Now it is ready to be fluffed and served.

The salsa rice is delicious in a burrito or served with your favorite Mexican dishes. Warm the rice up for breakfast with cheesy scrambled eggs and corn tortillas.

Easy Salsa Rice

Recipe by Kiyo
Servings

6

servings

Ingredients

  • 2 cups long grain rice

  • 1 tablespoon canola or vegetable oil

  • 1/2 cup + 1 tablespoon tomato salsa of your choice (if very chunky give it a few pulses in a food processor)

  • 3 cups chicken broth

  • 3/4 teaspoon kosher salt or 1/2 teaspoon fine sea salt

  • 1 teaspoon mild pure chile powder such as Hatch Mild Red Chile Powder from The Chile Shop online store) optional

Directions

  • Rinse rice in a sieve to remove excess starch. Drain very well, tapping the bottom of the sieve to remove any water collected on the bottom. Place the sieve on a clean kitchen towel to drain further while you heat your pan. This step is essential for giving your rice a fluffy texture and grains that remain separate.
  • Heat 1 tablespoon canola or vegetable oil in a large multi-purpose pot with lid or Dutch oven (wider bottom works better than narrow and tall pot) over medium-high heat. Once oil is hot, turn heat to medium and add drained rice. Coat rice with oil and stir constantly until rice takes on a very light golden color, about 5 minutes.
  • Turn heat down to low and add salsa. Stir continuously for a minute or two with a wooden spoon, coating the rice and scraping the bottom of the pan to avoid burning the salsa. Mix in 3 cups of chicken broth, salt and chile powder if using. Turn heat to medium-high and allow liquid to evaporate for about 6-7 minutes or until there is barely any liquid covering the rice and small holes appear on the surface of the rice. Turn heat to low and cover pot. Set your timer for 20 minutes. Do not open the lid while the rice is cooking.
  • Once the timer goes off, turn off the heat. Do not open the lid. Allow rice to sit, covered, for 20 minutes. Remove lid (be careful of the condensation on the inside of lid) and fluff rice with a fork before serving.

Notes

  • Leftover rices can be frozen for a few months.
Appetizers, Dinner, Lactose Free, Mexican, Recipes, Sauces, Summertime Meal, Vegan, Vegetarian

Tomatillo Salsa Cruda

February 14, 2024

This beautiful salsa is so refreshing and very easy to put together. It compliments a wide range of dishes: tacos, scrambled eggs, burritos, quesadillas, tortilla chips and grilled chicken. And since you do not need to cook any of the ingredients you can make this in a jiffy.

This recipe comes from Fermin Nunez, voted best new chef in 2021 by Food & Wine magazine. It caught my attention not only because I love Mexican cuisine, but also because it seemed easy to make. I knew it would be delicious served with tacos I planned for dinner. A little tart from the tomatillos and lime juice, a little spicy from the chiles, this salsa cruda (raw sauce) is delightful.

After a little chopping, everything goes into the food processor for a quick whirl. Lime juice, olive oil and salt are stirred in to balance the flavors. That’s it. The salsa is ready to be served.

Tomatillo based salsas go hand in hand with braised pork tacos and any style of tortilla chips.

Tomatillo Salsa Cruda

Recipe by Kiyo
Servings

8

servings

Adapted from Food & Wine magazine

Ingredients

  • 12 ounces (about 2 1/2 cups) fresh tomatillos, husked, washed and roughly chopped

  • 4 ounces (about 3/4 cup) red onion, roughly chopped

  • 1 cup packed fresh cilantro (from 1 medium bunch)

  • 2 ounces (2 medium) jalapeños, stemmed and roughly chopped

  • 1 ounce (2) scallions, trimmed and roughly chopped

  • 1/8 ounce (1 medium or 1 1/2 tablespoons) serrano chile, stemmed and roughly chopped

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 1 teaspoon kosher salt, plus more to taste

Directions

  • Pulse tomatillos, onion, cilantro, jalapeños, scallions, and serrano chile in a food processor until finely chopped, 12-16 pulses, stopping to scrape down sides of bowl as needed. Transfer mixture to a medium bowl. Stir in olive oil, lime juice, and salt. Season with additional salt to taste.

Notes

  • For a milder salsa, remove the pith from the chiles. Salsa will keep well for up to 3 days stored in the refrigerator.
Appetizers, Cheese, Dinner, Kimchi, Korean, Mexican, Recipes, Vegetarian

Kimchi Quesadillas

January 6, 2024

Mexican food is one of the most beloved cuisines in the world and for good reason. The wide variety of distinctive flavors used in Mexican cuisine create bold, flavorful dishes. This hybrid Mexican-Korean quesadilla is a tasty way to use some of your homemade kimchi. The fiery flavor of the kimchi combined with melted cheese in a warmed flour tortilla is delicious.

I try to keep a jar of homemade kimchi in the refrigerator at all times. There are so many dishes I love to use it in. Noodles, soup, kimchi & Spam fried rice make tasty meals.

Pan frying the kimchi in a dab of butter will help to decrease the liquid a bit.

Layer the ingredients then fold the tortilla over. It’s so easy to prepare and with minimal ingredients, this quesadilla is the perfect party appetizer. Prepare the quesadillas a few hours in advance and store in the refrigerator. Just before your guests arrive heat up your skillet and pan fry the quesadillas.

Allow some of the cheese to spill out into the pan. This creates the most delicious crispy-edged quesadilla.

Serve with crispy cabbage slaw or your favorite side dishes such as Mexican rice and refried beans. If you have leftovers, serve them for breakfast or brunch the following day along with fried or scrambled eggs.

Kimchi Quesadillas

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 4 medium flour tortillas (7-inch, I use cooked Tortilla Land flour tortillas)

  • 1 cup kimchi, drained and coarsely chopped

  • 2 teaspoons Earth Balance Buttery Sticks or regular butter

  • 4 ounces sharp cheddar, coarsely grated (about 1 1/4 cup)

  • 2 tablespoons diced onion

  • 1 medium avocado, sliced thinly into 16 pieces

  • 2 teaspoons canola or vegetable oil

  • 1/4 cup Green Valley lactose free sour cream or regular sour cream

  • 2 teaspoons sriracha

  • 1 teaspoon finely chopped cilantro

Directions

  • Heat butter in a medium pan (large enough to accommodate two folded tortillas) over medium heat. Add chopped kimchi and sauté just until there is no kimchi liquid left, about 2 minutes. Transfer kimchi to a small plate. Wipe pan clean.
  • Combine sour cream, sriracha and cilantro in a small bowl, set aside.
  • Evenly divide cheese onto one side of each tortilla. Top with onions, kimchi, and avocado. Fold the tortilla over and press very gently.
  • Heat a teaspoon of canola or vegetable oil in the pan over medium heat. Once hot, transfer two of the folded tortillas to the pan. Cook until nicely browned, allowing some of the cheese to spill out into the pan. You can also scatter a bit of cheese around the open edges of the tortillas to form a crispy edge. Flip and cook the other side. Transfer the tortillas to a plate and cover with foil while you cook the remaining two tortillas (heat another teaspoon of oil before adding tortillas to pan).
  • Slice each tortilla into three pieces. Serve with a dollop of sour cream sriracha sauce on each slice.
Appetizers, Dinner, Dressing, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Guacamole Salsa

February 12, 2023

This guacamole salsa is creamy, spicy, and has just the right amount of acidity to make it one of my new favorite condiments for all things Mexican. After watching The Taco Chronicles on Netflix, I was intrigued by this beautiful salsa that was drizzled on tacos throughout Mexico. The combination of avocado and tomatillos with spicy peppers is delicious.

Each ingredient contributes loads of flavor to the salsa. Browning the vegetables a bit intensifies their flavor even more so.

It doesn’t take very long to impart a bit of color to the vegetables. A little goes a long way in developing flavor. Anyone who happens to walk by the kitchen will immediately know something tasty is in the works.

A medium avocado is all you need for this recipe. It adds texture to the salsa as well as a silky richness when combined with the other ingredients.

Everything goes into the blender before serving. I like to make this a few hours in advance and chill it before serving.

The salsa is delicious on tacos, but don’t stop there. I serve it with burritos, quesadillas, corn chips and tamales. It is quite versatile. You can even serve it with grilled fish, Mexican style grilled chicken, as a salad dressing for cabbage or crispy iceberg lettuce and as a topping for Mexican rice.

Guacamole Salsa

Recipe by Kiyo

2

cups

Ingredients

  • 1/2 pound tomatillos, husked, washed and sliced in half

  • 1 jalapeño pepper (you may use jalapeños or serrano peppers or a combination)

  • 2 serrano peppers

  • 1/2 small onion cut into 4 wedges

  • 2 medium garlic cloves, peeled

  • canola or vegetable oil for the pan

  • generous handful of cilantro

  • 1 medium avocado, seeded and peeled

  • 1 tablespoon freshly squeezed lime juice

  • 2 teaspoons kosher salt

Directions

  • Drizzle a teaspoon of canola oil into a medium sized fry pan and place over medium heat. Arrange tomatillos cut side down, along with the onion wedges, whole peppers, and garlic. Cook until vegetables are lightly charred turning as needed, about 5 minutes. Remove garlic ahead of time so that it doesn’t burn. Transfer to a bowl to cool slightly. Once cool enough to handle, slice peppers in half and remove seeds. Taste peppers to see how spicy they are and use just what you need according to how spicy you want the salsa to be.
  • Transfer tomatillos, peppers, onion and garlic to a blender. Add avocado, a handful of cilantro, 1 tablespoon of lime juice, 2 teaspoons kosher salt, and 3/4 cup water. Blend until smooth. Taste and adjust seasoning with more salt and lime juice if needed.
  • Transfer to a bowl and chill until ready to serve. The salsa is best used within 4 days. Any leftover salsa may be frozen in a plastic container. Defrost in the refrigerator overnight and stir before serving.

Notes

  • A plastic squeeze bottle is the most convenient way to serve and store the salsa.
Dinner, Grill, Mexican, Recipes, Salad, Side Dishes

Mexican Corn Salad

November 16, 2022

Mexican corn salad, also known as Esquites (Mexican street food snack using corn kernels as the main ingredient) is ideal for serving alongside burritos, quesadillas, tacos, grilled chicken, avocado and tomato sandwiches or simply as a meal in itself. The combination of flavors and textures make this a standout side dish and a lively addition to any meal. Crisp charred corn, creamy dressing, tangy feta cheese, a bit of heat from the peppers. Pure deliciousness.

When I see fresh corn at the market with nice green husks and no sign of deterioration, I usually buy a few ears to grill and eat right away as corn loses sweetness when stored in the refrigerator for too long. On this occasion, I bought 4 ears with the intent of making this delicious salad which keeps well for several days and is perfect to pack up for a picnic.

Grilling the corn and peppers adds another dimension of flavor to the salad. Those smoky, charred bits of corn kernels and peppers are hard to resist. If you don’t have a grill, you can use a stovetop grill pan instead.

I picked a few small poblano peppers from the garden and grilled them with the corn. The charred peppers smell divine and add a mild heat to the salad.

Mt. Vikos feta is a favorite of mine but feel free to use cotija cheese. The radish is optional but adds color and crunch to the salad. All of the ingredients are easily found at your local market. I always keep a jar of smoked paprika on hand. It perks up every dish you add it to.

The charred corn kernels are so tasty….

Mexican Corn Salad

Recipe by KiyoCourse: Recipes
Servings

4

servings

Ingredients

  • 4 ears fresh corn, husks and silk removed

  • 1 medium poblano pepper

  • 2 tablespoons + 2 teaspoons red onion, chopped

  • 1 red radish, chopped (optional)

  • 1/3 cup finely chopped cilantro (reserve 1 tablespoon for serving)

  • 2 ounces Mt. Vikos feta, crumbled or substitute with cotija cheese

  • 2 tablespoons mayonnaise

  • 3 tablespoons sour cream

  • 3 tablespoons fresh lime juice

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon mild chile powder

  • 1/2 – 3/4 teaspoon kosher salt

  • sweet paprika or smoked paprika for topping

  • pickled jalapeños for garnish (optional)

Directions

  • Grill corn and poblano pepper over high heat, turning occasionally for even cooking. Remove poblano pepper once it is fully charred. Remove corn when there are patches of charred kernels. Set aside.
  • Meanwhile, mix mayonnaise, sour cream, lime juice, smoked paprika, chile powder, and salt in a small bowl.
  • Once corn has cooled, slice off kernels and place in a medium bowl. Remove skin from poblano, chop into small pieces and add to corn. Poblanos can vary in heat but are typically on the mild side. Add as much as you want according to your taste. Add 2 tablespoons red onion, chopped radish if using, and cilantro (reserve 1 tablespoon cilantro for serving). Stir in the dressing making sure to evenly coat the vegetables. Taste, adding more salt if needed.
  • Transfer salad to a shallow serving dish. Distribute feta over the top. Add reserved red onion and cilantro and sprinkle paprika over the feta cheese. Top with pickled jalapeño rings.

Notes

  • Salad can be made a day in advance. Add cilantro topping just before serving. Salad will keep well for up to 3 days stored in the refrigerator.
Lactose Free, Mexican, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Quick Jalapeño Nacho Rings

March 17, 2022

Quick Jalapeño Nacho Rings

Most every year John grows a variety of jalapeños which he prepares and cans as nacho rings and hot sauce. We skipped a year and our jalapeño stash ran out.  Not good!  Especially because we love Mexican dishes and cook them often.  I bought a couple of supermarket pickled jalapeños and ended up throwing out two of the three jars, and kept one out of desperation.  Their mushy texture was a real let down.

Sliced Fresh Jalapeños & Fresnos

Something had to give, so I bought fresh jalapeños and a few Fresno peppers for their beautiful bright red color and made a batch of quick nacho rings. They turned out to be just what we needed on short notice.

Sliced Fresh Jalapeños & Fresnos

Use green or a combination of green and red peppers for a colorful jar of nacho rings.

Peppers in Brine

Quick Jalapeño Nacho Rings

We use the jalapeños in quesadillas, tacos, burritos, Mexican cabbage slaw, and nachos.  They are crisp, tart and delicious.

Quick Jalapeño Nacho Rings on Tacos

Quick Jalapeño Nacho Rings
 
Author:
Serves: 2 pint jars
Ingredients
  • 1 pound fresh jalapeños
  • 1¼ cup white vinegar
  • 1¼ cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 medium garlic clove cut in half and smashed
  • few dashes of dried oregano
Preparation
  1. Slice jalapeños into rings and set aside while you make the brine.
  2. Combine vinegar, water sugar, salt, garlic and dried oregano in a pot large enough to hold the jalapeños. Bring brine to a boil. Turn off heat and add jalapeños to the brine. Let sit for about 10 minutes then transfer to mason jars. Let cool on a rack for 20 minutes or so, before refrigerating to chill completely. The jalapeños will become delightfully crisp and will keep for about a month.

 

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