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Beans, Chicken, Dinner, Mexican, Recipes, Slow Cooker

Slow Cooker Chipotle-Honey Chicken Tacos

October 10, 2021

Slow Cooker Chipotle-Honey Chicken Tacos

Sarah DiGregorio posted this recipe on the NYT Cooking blog.  She mentions that it may be the easiest tacos you will ever make, and I agree.  The two main seasoning ingredients that make this chicken so tasty, are canned chipotle chiles and honey.  These items may already be in your pantry, but if they aren’t, they are easily found in most supermarkets. Spicy, smoky, chipotle chiles combined with honey are the perfect combination.  These tacos are excellent.

Slow Cooker Chipotle-Honey Chicken Seasonings

Besides the chicken, chipotle peppers and honey, a few other ingredient make the dish complete.  A bit of cumin, garlic and onion powder add a nice flavor to the chicken and black beans add texture to the finished dish.

Slow Cooker Chipotle-Honey Chicken Sauce

A few people commented that the chicken might be too dry since there is no added liquid.  However, as the chicken cooks slowly, it will release some liquid which helps to keep it moist.  Fillings for tacos shouldn’t be too saucy or wet, but if you want yours to have a bit more liquid, add 1/2 cup chicken broth to the slow cooker pot.  If you are making the recipe as posted, use the 1 1/2 pounds of chicken called for, or increase the amount of sauce accordingly if you use more chicken.

Slow Cooker Chipotle-Honey Chicken Mixed with Sauce

After the sauce is mixed with the chicken, it cooks on low for 4 hours.  Once it is done, the meat is shredded into bite-size pieces.  Lime juice and black beans are stirred in with the chicken.  The dish is now ready to serve on warmed corn tortillas.  I have frozen leftovers in small containers and it keeps well for about 3 months.

Slow Cooker Chipotle-Honey Chicken Tacos

Slow Cooker Chipotle-Honey Chicken Tacos
 
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Adapted from NYT Cooking
Author:
Serves: 4
Ingredients
  • 1½ pounds boneless, skinless chicken thighs, trimmed
  • 2½ - 3 tablespoons honey
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 large or two medium canned chipotle chiles in adobo, seeds removed, finely chopped + 1 teaspoon adobo sauce (use 1 chile for a milder flavor and up to 4 for very spicy flavor)
  • 1 (15-ounce) can black beans, rinsed and drained
  • juice of ½ lime
  • warmed corn tortillas
  • pickled onions, avocado, cilantro, cheese, for serving
Preparation
  1. Combine honey, onion and garlic powders, cumin, salt and chipotle chiles (start with the least amount of chiles) and adobo sauce in a small bowl. Taste to see if the sauce is the right heat for you. Add more chipotle chiles if you prefer a spicier sauce. Mix the sauce with the chicken in a 5 to 8 quart slow cooker. Stir well. Cook for 4 hours (minimum 3 hours, maximum 5 hours) on low setting.
  2. Using two forks, coarsely shred the chicken in the sauce. Stir in black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve with warmed corn tortillas, pickled onions, avocado, cilantro and cheese

 

Beans, Dinner, Lactose Free, Mexican, Recipes, Vegan, Vegetarian

Tlacoyos

August 15, 2021

Tlacoyos with Roasted Salsa Verde

Our chance event started out with a neighbor who came by at sunset one afternoon, asking if he could have a few avocado leaves from our tree.  It was the first time we met Nestor, a local chef, and as it turns out, it was our good fortune.  Nestor explained he uses avocado leaves in some of his Mexican recipes.  Of course we agreed to give him some avocado leaves as well as a handful of ripe avocados.  Several days later, Nestor delivered some of his homemade tlacoyos, a rustic Mexican street food dish made with masa dough and beans. They were so delicious I couldn’t stop thinking about them.  I was determined to make my own and with just a few ingredients, this dish became one of our favorite Mexican meals.

Tlacoyos

If you’re a fan of masa harina in all of its various forms (tortillas, tamales etc.) you’ll want to add this to the Mexican section of your recipe files.  The toppings and roasted salsa verde served with the tlacoyos bring this humble dish together making it a stellar meal.  

Masa Harina

Bob’s Red Mill masa harina is a good choice if you can find it.  It has a wonderful flavor and comes in small 22 ounce bags.  If you want a larger quantity consider a big bag of Maseca brand which is just over four pounds.  Keep in mind they have two types of masa.  You will want the one labeled “Tamal.”

Masa Harina

I used a tortilla press to flatten the masa however flattening the masa harina balls with your hands is easy to do.  

Masa Harina Rounds

Shaping Tlacoyos

Black beans are one of the most common fillings for tlacoyos.  They have the perfect consistency as a filling and very flavorful.

Shaping Tlacoyos

Once the filling is placed in the center of the masa round, the sides are brought to the center then gently pinched together to form a tight seal.  The ends are pinched together into an oval shape.

Shaping Tlacoyos

The seams are gently pressed together so the filling will not leak when frying.  Pinch together any cracks that appear.

Shaping Tlacoyos

Shaping Tlacoyos

Typically the tlacoyos are oval shaped however I have seen round ones as well.  The tlacoyos that Nestor brought to us were shaped into little triangles.  No mater how you shape them, be sure to get a nice char on both sides.  This brings out the delicious flavor of the masa.

Black Bean Tlacoyos

Tlacoyos

Tlacoyos
 
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Author:
Serves: 2 servings
Ingredients
  • 1½ cups masa harina (Bob's Red Mill recommended)
  • ½ teaspoon salt
  • 1¼ cups warm water
  • Filling of your choice such as refried black beans, potatoes and cheese. I have made these with beef barbacoa and they were delicious. Just be sure the filling is not too wet or it will leak out when frying.
  • Canola oil for frying
Preparation
  1. In a medium bowl, mix together masa, salt, and water. Add additional water by the teaspoon if dough seems dry. You want the dough to be quite moist for this recipe so that it doesn't crack when shaping and frying. Divide dough into 6 equal portions (8 for mini tlacoyos) and shape into balls.
  2. Using your hands or a tortilla press, flatten each ball into a fairly thick circle. Spread 1 tablespoon and up to 1½ tablespoons refried beans (if making 6) down the center of the dough making sure to leave a 1-inch border. Bring both edges of the dough towards the center and pinch together to form a tight seal. Slightly flatten the tlacoyo into an oval shape making sure not to press too hard so the beans won't leak out. Cover with plastic wrap while you continue with the rest of the dough.
  3. Heat a cast iron skillet (nonstick will work if you don't have a cast iron skillet) over medium heat. Place half of the tlacoyos in the pan and fry until they begin to char. Drizzle in a few teaspoons of oil and continue to fry until both sides are nicely charred. Continue with the remaining tlacoyos. You may serve the tlacoyos with any of these toppings: Salsa verde, shredded lettuce, pickled red onions, queso fresco, sour cream, nopalitos, cilantro, and avocado slices.

 

 

Appetizers, Dinner, Lactose Free, Mexican, Recipes, Sauces, Vegan, Vegetarian

Roasted Salsa Verde

June 6, 2021

Roasted Salsa Verde

This tomatillo based salsa is delicious and because it’s homemade, it tastes far better than any jarred salsa found on the grocery store shelves.  I find that store-bought salsas tend to be quite salty so making my own allows me to add just the right amount of seasoning and heat from the peppers.  It’s very easy to make and can be eaten with tortilla chips or served with your favorite Mexican dishes.

Cilantro, Tomatillos, Onion, Garlic, Serrano, Poblano

I made a small batch that was just the right amount for four meals, but feel free to double the recipe if you are serving more than two people.  Broiling the tomatillos, peppers, onion and garlic add an extra depth of flavor. Peppers can vary in heat.  Buy a couple of serrano peppers just in case using one is too mild for your taste.  

Roasted Salsa Ingredients

Instead of turning on my oven broiler, I use my Breville toaster oven which saves me from heating up the house during these hot summer days.

Roasted Salsa Ingredients + Cilantro

After the the tomatillos, peppers, onion and garlic are broiled, everything gets blended into a thick salsa with the immersion blender.  Do you have one of these gadgets?  It definitely comes in handy when you don’t want to drag out the big blender for a small project like this.  

Roasted Salsa Verde with Tlacoyos

I usually chill the salsa a bit before serving it so plan ahead if you want to do the same.  Otherwise serve it at room temperature with crispy tortilla chips, tacos and burritos, or our new favorite Mexican dish: Tlacoyos.  It’s delicious on scrambled eggs scooped into warm corn tortillas.  

Roasted Salsa Verde

Roasted Salsa Verde
 
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Author:
Serves: 4 servings
Ingredients
  • ¾ pound tomatillos, husked, washed and cut in half
  • 1 small garlic clove, peeled
  • ¼ small onion, cut into wedges
  • 1-2 serrano peppers
  • 3 strips of poblano pepper
  • ½ cup lightly packed cilantro, finely chopped (reserve 2 tablespoons)
  • ½ teaspoon kosher salt
  • ¼ teaspoon sugar
  • fresh lime juice
Preparation
  1. On a foil lined broiler pan, lay tomatillos cut side down, along with the garlic, onion and peppers. Broil for 10-15 minutes or until nicely charred (remove garlic clove earlier to avoid burning). Let cool for 5-10 minutes.
  2. Carefully lift foil and pour ingredients into immersion cup or food processor (including juices from tomatillos). Add cilantro, salt, sugar and a few squeezes of fresh lime juice. Blend or pulse just until ingredients are thoroughly combined and have a thick consistency. Remove to a serving bowl. Adjust seasoning with extra salt and lime juice. Stir in reserved 2 tablespoons of finely chopped cilantro.

 

 

Chicken, Dinner, Lactose Free, Mexican, Recipes, Soups

Chicken Tortilla Soup

March 27, 2020

Chicken Tortilla Soup

Spending time in the kitchen whether chopping vegetables, baking, or cleaning up, means more to me than ever before. It’s the best therapeutic respite from all of the terrible news that we are confronted with these days.  Cooking gives me a break from the stress.  Making tortilla soup fits the bill for a perfect meal that is a breeze to prepare and it tastes so good.  A warm bowl of soup is always so comforting.

Tortilla Soup Ingredients

Poblano Pepper, Onion & Garlic

White Corn Tortillas

Sometimes we don’t use all of the corn tortillas we buy so we freeze them to use later. This is a perfect way to use them up.

Sautéed Onions, Poblano Pepper & Garlic

I love that everything goes into one pot.  Sautéed onion, garlic and a poblano pepper makes the house smell so good, especially when the onions start to brown.

Sautéed Onions, Poblano Pepper & Garlic

Sautéed Onions, Poblano Pepper, Garlic, Tomatoes

Diced tomatoes are added along with chopped corn tortillas.  It may be hard to imagine how this might turn in to a glorious soup but I assure you it will.

Sautéed Onions, Poblano Pepper, Garlic, Tomatoes & Corn Tortillas

Sautéed Onions, Poblano Pepper, Garlic, Tomatoes, Corn Tortillas, Chicken Stock & Broth

I use an immersion blender to puree the soup.  It may look a bit plain, but once you add toppings it turns into a beautiful bowl of soup full of color and flavor.  Once pureed, roasted chicken breast that has been shredded is added to the soup.

Tortilla Soup

Crushed tortilla chips, diced avocado, lime and cilantro (only for those cilantro lovers) are perfect toppings.  The poblano pepper adds a mild heat to the soup but for those who like it hot, a dash or two of your favorite Mexican-style hot sauce adds a bit of zing along with a squeeze of lime juice.  You could leave out the avocado and cilantro, but the crushed tortilla chips are a must.

Chicken Tortilla Soup

Chicken Tortilla Soup
 
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Author:
Serves: 6-8
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons Earth Balance Buttery Sticks (or regular butter)
  • 1 large onion, roughly chopped
  • 3 cloves garlic, chopped
  • 1 medium poblano pepper, roughly chopped
  • ¾ cup Rotel tomatoes with green chiles (mild)
  • 6 white corn tortillas (6-inch) cut into small pieces
  • 1 tablespoon mild chili powder
  • 1 tablespoon ground cumin
  • 32 ounce carton chicken stock (I use Swanson)
  • 32 ounce carton low sodium chicken broth (I use Swanson)
  • ½ teaspoon kosher salt (more to taste)
  • 3 cups coarsely shredded roasted chicken breast (I use Costco roasted chicken and shred the breast meat)
  • Toppings:
  • crushed tortilla chips
  • diced avocado
  • chopped cilantro
  • lime wedges
Preparation
  1. Combine olive oil and butter in a large soup pot over medium heat. Add onions, garlic and poblano pepper. Sauté until onions are lightly browned, about 10 minutes.
  2. Add tomatoes and tortillas and stir to combine with other ingredients for a minute or two.
  3. Add chili powder and cumin, stirring to coat the vegetables.
  4. Add chicken broth, chicken stock and salt to the pot, stirring to mix the soup. Bring to a boil then simmer for about 20 minutes on med-low heat until the soup thickens slightly.
  5. Remove pot from burner. Using an immersion blender on low speed (so the soup doesn't splatter) puree the soup until it is smooth. Add the chicken to the soup.
  6. Serve with crushed tortilla chips, avocado, cilantro and lime.

 

Dinner, Dressing, Lactose Free, Mexican, Recipes, Rice Dishes, Salad, Side Dishes, Vegan, Vegetarian

Cilantro Brown Rice

June 28, 2019

Cilantro Brown Rice Bowl with Avocado, Tomato & Cucumbers

During a recent trip to Seattle to visit family, we baked up some Enchiladas Suizas for a luncheon one afternoon.  My stepdaughter Jessica made a delicious cilantro rice side dish she had recently discovered on What’s Gaby Cooking blog.  Generally there’s no middle ground on the subject of cilantro.  You either love or hate it.  Even though she may not yet be a fully converted cilantro lover, I’m happy she shared this recipe with us.  It’s truly delicious.

Fresh Cilantro

Besides waiting for the brown rice to cook, the only other step that takes a few minutes to complete is removing the stems from the cilantro sprigs. Otherwise, it’s a snap to make.  I used our immersion blender the first time I made the cilantro dressing. It did a decent job but our Vitamix turned out perfectly pureed ingredients in just a few seconds.

Cilantro Dressing

Brown Rice & Cilantro Dressing

The rice makes a wonderful side dish for any Mexican meal or as a meal of its own served with avocado and crispy cucumbers.  Mexican Style Grilled Chicken is the perfect main dish to serve with this rice.

Cilantro Brown Rice

Cilantro Brown Rice
 
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Adapted from What's Gaby Cooking
Author:
Serves: 6
Ingredients
  • 2 cups long grain brown rice
  • 2 tablespoons roughly chopped shallot
  • 2 cups tightly packed fresh cilantro, tough stems discarded
  • 1 medium garlic clove
  • ¼ teaspoon red pepper flakes (more if you prefer a spicier flavor)
  • ⅓ scant cup mild olive oil, or a mix of canola and extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
Preparation
  1. Cook brown rice in a rice cooker or on the stove top according to package directions.
  2. Combine shallot through salt in a blender (Vitamix or other high-powered blender works best). Blend ingredients for about 20 seconds. Scrape down the sides as needed. Blend another 15 seconds, or until the cilantro dressing is very smooth.
  3. Place cooked brown rice in a large serving bowl. Pour cilantro dressing over the rice and toss to coat well.
  4. The rice is best eaten when warm. You may reheat the rice if made in advance or if frozen, defrost in the refrigerator and reheat gently.

 

Chicken, Dinner, Lactose Free, Mexican, Recipes

Mexican Style Grilled Chicken

April 5, 2019

Mexican Style Grilled Chicken Breasts

Chicken breasts are an ideal foil for brines, marinades, and flavor-rich sauces.  These Mexican style grilled chicken breasts are now a favorite recipe of ours.  The chicken is tender and juicy and the marinade is delicious.  The best thing about this recipe is its versatility.  If we have leftovers, we use it in tacos, burritos and sandwiches.

Mexican Style Grilled Chicken Breasts

Juicy and flavorful chicken breasts are sometimes hit or miss. The most important technique is to pound the chicken breasts into even thickness.  This will ensure each piece is uniformly cooked.  Otherwise, you may end up with that lopsided piece of chicken cooked through on one side and not the other.  Chicken breasts do not have to be bland.  A tasty marinade will infuse the chicken in just a couple of hours.  Using the indirect grilling method helps to keep the breasts tender and moist.  Direct high heat can lead to a leathery exterior as well as an overdone interior.  A digital thermometer is an essential tool in preventing overcooking.  Once the temperature reads 160 degrees remove the chicken from the grill.

Chicken Marinade

This marinade does its magic in just 2 hours.  Reserve some of the marinade before adding it to the chicken, and use it later to baste when you grill.  The beautiful color of the chicken comes from the ancho chile powder.  You should be able to easily find this in your grocery store (McCormack brand is what I found at Safeway).  The chipotle chile gives the chicken a nice smoky kick.

Mexican Style Grilled Chicken Breast Tacos

Leftover chicken makes splendid tacos, burritos or sandwiches.

Mexican Style Grilled Chicken Breasts

Mexican Style Grilled Chicken
 
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Delicious moist and tender grilled chicken breasts
Author:
Serves: 6
Ingredients
  • 6 boneless and skinless chicken breasts, pounded to uniform thickness
  • Marinade:
  • ¼ cup canola oil
  • 3 tablespoons ancho chile powder
  • 2 tablespoons apple cider vinegar
  • ¼ cup fresh lime juice
  • 2 teaspoons honey
  • 1 teaspoon chipotle chile in adobo sauce, finely chopped
  • 2 teaspoons dried Mexican oregano
  • 2 medium garlic cloves, minced
  • 4 green onions, white and green parts, thinly sliced
  • ¼ cup chopped cilantro
  • 1 teaspoon kosher salt
Preparation
  1. Place 1 or 2 chicken breasts in a Ziploc freezer bag and pound lightly with a meat mallet, rolling pin or skillet to uniform thickness. This will ensure the chicken will cook evenly, be moist and tender.
  2. In a small bowl mix all of the marinade ingredients and whisk to combine. Set aside about ⅓ cup of the marinade for basting the chicken later. Pour the remainder of the marinade in a Ziploc freezer bag along with the chicken. Massage marinade into the chicken so that it is evenly distributed and all pieces are coated well. Place in the refrigerator for 2 hours. If you are not ready to grill the chicken after the 2 hours are up, remove the chicken from the bag to a plate and discard the marinade.
  3. Light your grill for indirect grilling. We found that this produces the best, juiciest, chicken breasts. After the chicken has cooked for a few minutes on each side, baste generously a few times on each side with the reserved marinade. Remove chicken when it reaches 160 degrees as measured with a digital thermometer. Serve with your favorite side dishes.

 

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