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Mexican

Chicken, Mexican, Recipes

Chicken Enchiladas Verdes

November 1, 2015

Chicken Enchiladas VerdesI would find it difficult to single out a particular cuisine as my exclusive favorite since I love all types of food (though Italian, Japanese, and Mexican are at the top of my list).  These enchiladas from Bon Appetit are easy and delicious, plus they freeze well if you happen to have leftovers.  Be sure to freeze some of the sauce in small containers to serve with the enchiladas.

TomatilloTomatillos are unusual little green orbs with papery husks.  They belong to the nightshade family (tomatoes, eggplant, some varieties of potatoes and chiles).  They can be  eaten raw or cooked, and their citrusy-tart flavor is delightful in salsa.

Onion, Poblano, Tomatillos

Verde SauceThe tomatillos, onion, and poblano chile are roasted for a short time before they go into the blender with a few other ingredients for a quick whirl.  Sauce is ready!

Chicken Enchiladas Verdes

Chicken Enchiladas Verdes
 
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Author:
Cuisine: Mexican
Serves: 4
Ingredients
  • Green Sauce:
  • 1 tablespoon olive oil
  • ½ onion, halved
  • 1 large poblano chile, halved, seeds removed
  • 2 pounds tomatillos, husked removed, rinsed and halved
  • 2 serrano chiles, chopped (remove seeds if you prefer to)
  • 3 garlic cloves, smashed
  • 1 cup chicken broth
  • ½ cup cilantro leaves, chopped
  • 1 tablespoon fresh lime juice
  • kosher salt
  • Enchiladas:
  • ½ rotisserie chicken (about 1 pound), skin removed, meat shredded
  • ½ teaspoon ground coriander
  • ¼ teaspoon red pepper flakes
  • kosher salt
  • 8 corn tortillas
  • 6 ounces finely grated extra sharp white cheddar cheese (or Cotija cheese), divided
  • ½ cup sour cream mixed with 2 tablespoons milk
  • ½ small white or red onion, thinly sliced
Preparation
  1. Preheat oven to 425 degrees. Brush olive oil over onion, poblano chile, and tomatillos on a rimmed baking sheet and roast until vegetables are soft and lightly browned about 30 minutes. Let cool slightly, then slip off and discard poblano skin. Transfer onion mixture and any accumulated juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and puree until smooth. Transfer to a large bowl, season sauce with salt.
  2. Arrange tortillas on a cookie sheet and lightly spray both sides with cooking oil (Pam). Bake in a 400 degree oven for about 4 minutes. When done, let them cool and they are ready to be filled and rolled. Do not skip this step. It keeps the tortillas intact when enchiladas are baking.
  3. Turn oven temperature up to 425 degrees. Toss chicken with coriander, red pepper flakes, and ½ cup green sauce in a large bowl; season with salt.
  4. Spread about 1 cup of green sauce in a 13x9" baking dish to cover the bottom completely. Pour some of the green sauce into a pie dish and dip both sides of each tortilla in sauce, just to coat. Working one at a time, spread ¼ cup chicken mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with more green sauce and most of the cheese (set aside some of the cheese for serving). Bake until sauce is bubbling and cheese is beginning to brown, about 25 minutes. Let sit 10 minutes.
  5. Meanwhile, combine sour cream with milk, season with salt. Serve enchiladas topped with extra cheese, a drizzle of sour cream mixture, sliced, onions, and cilantro.

 

Dinner, Fish, Lactose Free, Mexican, Recipes, Sauces

The Best Ever Crispy Fish Tacos with Avocado Crema

December 25, 2014

Crispy Fish TacosTacos are one of my favorite foods regardless of the filling.  Corn tortillas fried briefly until crisp or warmed on a comal are simply delicious.  I’ve yet to meet anyone who doesn’t love Mexican cuisine.

Sliced Mahi MahiWe have lovely Mahi Mahi available  at our local markets and it makes the best crispy fish tacos.  You may substitute any other mild, white fish in this recipe. I purchased about 3/4 lb. Mahi Mahi and sliced it into 10 pieces. You could slice your fish into 8 pieces if you prefer.  This is my special version of a baja fish taco.

Battered Mahi MahiWhat makes it uniquely good is the incorporation of some basic Japanese ingredients and technique.  Dip the filets in a tempura batter mix, and dredge each piece in panko and you’re ready to go.

Panko Coated Mahi MahiIn just a few minutes you will have yourself a platter of crispy, fish filets.  Sometimes I’m tempted to dip them in tartar sauce, but tacos are just too yummy to pass up.

Avocado Crema

Shredded Cabbage, Limes, Pickled Jalapeños and Cilantro

Crispy Mahi Mahi Tacos

The Best Ever Crispy Fish Tacos with Avocado Crema

Serves 4 – 5

Avocado Crema

1/2 large avocado

2 tablespoons sour cream (I use Green Valley Lactose Free Sour Cream)

1/2 teaspoon kosher salt

1 1/2 tablespoons fresh lime juice

few sprigs of cilantro

An immersion blender works perfectly for this.  Place all ingredients in a blending cup and blend for a few seconds until the ingredients are well combined.  Cover and refrigerate until ready to use.

Fish Tacos

Ingredients

3/4 pound fresh fish filet, sliced into 8 – 10 pieces

salt & pepper

4 tablespoons tempura batter mixed with just enough ice-cold water to create the consistency of thin pancake batter

1 cup panko flakes

canola oil for deep-frying and warming corn tortillas

8 – 10 corn tortillas

Preparation

Heat canola oil for deep-frying.  Most suggest heating the oil to 360 degrees.  I usually skip the temperature reading step and test the oil by drizzling a tiny amount of batter into the oil.  If the batter crisps up nicely, I start frying!  I use a small sauce pan, 7 – 8 inches wide and 3 1/2 inches in height, and add canola oil 2 inches up the side of the pan.  A small Dutch Oven would work perfectly as well.

Place tempura batter in a wide bowl, add ice water and stir just until ingredients are combined.  Remember to keep the batter light, and don’t over mix.

Place panko in a wide plate or shallow bowl.  Season fish strips with kosher salt and freshly ground black pepper. Dip fish pieces into tempura batter, letting excess batter drip off.  Place fish into panko bowl and coat well.

Once oil is hot, fry half of the fish until nicely browned and crisp, about 1 minute.  Keep in mind that you don’t want to over crowd the pan when frying.  This will drop the oil temperature drastically and your fish fillets won’t brown quickly.

Drain on paper towel lined plate.  Continue to fry the remaining filets.  Warm tortillas in lightly oiled cast iron skillet or sauté pan on medium high heat. Cover with foil and keep warm.

I like to serve the fish with avocado crema, finely shredded cabbage, cilantro,  hot sauce and pickled jalapeños. Delicious!

Beef, Dinner, Lactose Free, Mexican, Recipes

Shredded Beef Tacos

November 29, 2014

Shredded Beef TacosAnyone familiar with this blog is aware that I love Mexican dishes, all of them: tacos, burritos, enchiladas, tamales….  I always have Sopa de Arroz and Cuban style black beans stashed in the freezer.  They are staple side dishes that go with every Mexican meal.  In fact, I am happy just to eat a big bowl of beans and rice with some fresh cilantro scattered over the top.

Chiles and Bay Leaves

Boneless Beef Short RibsCook’s Illustrated, with their tried and true recipes, once again caught my eye with this recipe; shredded beef tacos.  The idea of tender, shredded beef on warm corn tortillas was just too inviting.  I called Times Supermarket and asked the butcher if he could prepare 3 pounds of boneless short ribs cut into 2-inch cubes for me.  No problem!  Knowing that short ribs are quite “rich” I was a bit nervous when I picked up my order. The short ribs were beautiful.  Just slightly marbled, but overall well-trimmed and lean.

Boneless Beef Short RibsI was skeptical about the procedure to brown the meat called for by the recipe.  I shouldn’t have had any doubts.  The meat was browned to perfection.  Never doubt Cook’s Illustrated.

Shredded Beef for TacosDecadent and rich, the short ribs turned out great.  We warmed corn tortillas on the comal and served them with a cabbage-carrot slaw.

Cabbage-Carrot Slaw

Shredded Beef Tacos with Sopa de Arroz & Cuban Style Black Beans

Shredded Beef Tacos

Adapted from Cook’s Illustrated

Serves 6 – 8

Ingredients

1 1/2 cups beer (I used Sierra Nevada)

1/2 cup cider vinegar

2 ounces (4 – 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces

2 tablespoons tomato paste

6 garlic cloves, lightly crushed and peeled

3 bay leaves

2 teaspoons ground cumin

2 teaspoons dried oregano

Salt and pepper

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 large onion, sliced into 1/2-inch thick rounds

3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes

Preparation

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Combine beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves, and cinnamon in Dutch oven.  Arrange onion rounds in a single layer on the bottom of pot.  Place beef on top of onion rounds in a single layer.  Cover and cook until meat is well browned and tender, 2 1/2 – 3 hours.

Using a slotted spoon, transfer beef to a large bowl, cover loosely with foil, and set aside.  Strain liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (do not wash pot).  Discard onion rounds and bay leaves.  Transfer remaining solids to the blender.  Let strained liquid settle for 5 minutes, then skim any fat off the surface.  Pour 1 cup liquid into blender with reserved solids and blend until smooth, about 40 – 60 seconds.  Transfer sauce to now-empty pot.

Using two forks, shred beef into bite-size pieces.  Bring sauce to a simmer over medium heat.  Add shredded beef and stir to coat.  Season with salt to taste.  (Beef can be refrigerated for up to 2 days; gently reheat before serving).

Spoon small amount of beef into each warm tortilla and serve with cabbage slaw, queso fresco (I used feta), sour cream and lime wedges.

 

Canning, Mexican, Pickles, Recipes, Veggies

Jalapeño Nacho Rings

June 7, 2014

Jalapeño Nacho RingsWe love jalapeños.  They seem to thrive in the Maui heat.  Apparently hot climates produce hot peppers!  The red peppers are the fully mature stage of the jalapeño and add beautiful color mixed with the younger green jalapeños.

Jalapeño Plants  We now have 10 jalapeño plants in the garden.  We make both pickled nacho rings and jalapeño hot sauce .

Jalapeño Nacho Rings

Pickled Jalapeños

Makes 4 pint jars

Ingredients

2 pounds fresh jalapeño peppers

2 1/2 cups white vinegar

2 1/2 cups water (distilled or filtered)

5 teaspoons pickling salt

1/4 teaspoon turmeric

1 1/4 teaspoons calcium chloride (Ball brand Pickle Crisp)

4  2-inch sprigs fresh Mexican oregano (optional)

Preparation

Wash jalapeños and slice into 1/4 to 1/3 inch rings. It’s a good idea to wear disposable gloves when cutting peppers. Divide sliced peppers into 4 equal portions.

Wash jars and place them in boiling-water canner.  Fill the jars and canner with water to the top of the jars.  Cover and bring water to a simmer over medium heat, do not boil.  Prepare the two-piece closures.  Wash lids and place in a small saucepan and cover with water.  Heat to just a simmer but do not boil.  Do not heat screw bands.

In a medium-sized saucepan add remaining ingredients except oregano sprigs.  Bring to a boil, then simmer for 5 minutes on low heat.

Lift the canner jar rack and fix into place on the rim of the canner. Remove one jar at a time and empty hot water back into the canner. Place jar on a cutting board. Place a canning funnel in the jar.  Add 1 oregano sprig to the jar, pack jar with portioned jalapeño rings. Ladle hot brine into jar leaving 1/2-inch head space.  Remove air bubbles (with a chopstick or similar utensil) and adjust head space, if necessary, by adding more brine.  Wipe jar rim. Using a magnetic utensil, lift hot lid from water, center it on the  jar and place screw band on jar.  Tighten screw band evenly and firmly just until resistance is met.  Then increase to fingertip tight.  Do not over tighten.  Return jar to canner rack.  Continue filling jars individually until all jars are filled, lower rack into canner and ensure that all jars are covered by 1 inch of water.  Cover canner and bring water to a full boil over high heat.  Process for 10 minutes, starting timer only when water reaches a full boil. Turn off the heat, let jars sit in pot for 5 minutes.

Remove jars from water, and let stand,  undisturbed, at room temperature 24 hours.  To check seals, remove the bands, and press down on the center of each lid.  If the lid doesn’t move, the jar is sealed.  If the lid depresses and pops up again, the jar is not sealed.  In the event that a jar does not seal, simply refrigerate it. Store properly sealed jars in a cool, dark place up to 1 year (date your jars on the bottom with a Sharpie pen)  Refrigerate after opening.

 

 

 

 

 

 

 

Appetizers, Mexican, Recipes, Vegetarian, Veggies

Tomatillo Salsa with Avocado

February 24, 2014

Tomatillo Salsa with Avocado & FetaI’m still sifting through the recipes in the “Mexico” Issue of Saveur magazine. This is one of my all time favorite Saveur publications.  Equally excellent is the Everything You Need To Know About Filet Mignon issue (that is another story altogether).

Fresh TomatillosDiana Kennedy, originally from the UK moved to Mexico in 1957 with her husband Paul Kennedy. Often referred to as the Julia Child of Mexico, Diana is considered the leading researcher, teacher, and writer on the regional foods of Mexico, and for good reason.  Here  I adapted her simple, delicious, salsa recipe that anyone can make at home with ingredients that are easy to find at your market.

Serranos, Onion, Cilantro

Tomatillo Salsa with Avocado & Feta

Tomatillo Salsa with Avocado ~ Salsa de Albañil

Adapted from Saveur Magazine – The Mexico Issue

Serves 4

Ingredients

8 oz. tomatillos, husks removed, rinsed

1/3 cup roughly chopped cilantro

1/4 cup minced, white onion

2 serrano chiles, stemmed, seeded, and finely chopped

1 clove garlic, minced

Kosher salt to taste

2 oz. feta cheese, crumbled (or queso fresco)

1 avocado, halved, pitted, peeled and cut into slices

tortilla chips or warm tortillas for serving

Preparation

Bring tomatillos and 4 cups water to a boil in a 4-quart saucepan; cook until tomatillos are just soft, 4 – 5 minutes.  Drain and set aside to cool.

Place tomatillos, 1/3 cup cilantro, 2 tablespoons onion, chiles, garlic and salt in a blender or food processor, pulse until slightly chunky.  Pour salsa into a serving dish and layer avocado slices over salsa.  Sprinkle on feta and remaining cilantro and onion.  Serve with tortilla chips, warm tortillas, quesadillas or burritos.

 

Appetizers, Mexican, Recipes, Side Dishes, Vegan, Vegetarian

Guacamole ~ Alton Brown Style

January 24, 2014

Guacamole and ChipsOur two avocado trees, a Green Gold and Sharwil bear fruit in the winter and spring.  The trees are currently loaded with fruit so we are enjoying avocados in numerous ways: avocado on toast, avocado salad, and plenty of guacamole.  And, of course, the guacamole is a natural with all manner of Mexican dishes such as quesadillas, tacos, enchiladas, tostadas and burritos.  We love all of these dishes!

Cilantro Guacamole is such an easy side dish to throw together.  If you have good, creamy avocados  as we do, you can simply mash them with salt and lime juice and slather it on a quesadilla.  Given a bit more time to chop up a few ingredients, this recipe from Alton Brown is excellent.  All the ingredients meld together beautifully and the end result is a fantastic guacamole.

Sharwil AvocadoSharwil avocado is rich and creamy, my favorite avocado.

Guacamole Alton Brown Style

Guacamole ~ Alton Brown Style

Adapted from Alton Brown’s recipe

2 generous servings

Ingredients

2 Sharwil or Haas avocados

1 lime, juiced

1/4 – 1/2 teaspoon kosher salt

1/4 heaping teaspoon ground cumin

1/4 teaspoon cayenne

2 tablespoons finely diced onion

3 rings of pickled jalapeño, minced (or more depending on how hot they are)

1/4 cup finely diced tomato

1 tablespoon finely chopped cilantro

1 small garlic clove, minced

Preparation

In a large bowl place the scooped avocado pulp and lime juice, toss to coat.  Use a potato masher, add salt, cumin and cayenne and mash.  Fold in the onions, jalapeño, tomatoes, cilantro and garlic.  Season to taste with extra lime juice.  Serve right away.

 

 

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