Archive for the 'Mexican' Category

02
Dec
08

Steak Diablo with Rice, Roasted Peppers and Guacamole

steakdiablo

Steak Diablo from Real Simple

This spicy steak recipe marinated in roasted garlic salsa is supposed to use skirt steak or hanger steak.  Because Lund’s had neither (big shocker), I used sirloin.  The steak turned out well with the marinade.  I made sauce from the marinade once I took the meat out.  I brought the marinade to a boil in a saucepan and cooked it down for about 10 minutes and added about a tablespoon of soy sauce.  This made a nice smoky sauce to top the steak and rice.

steakdiablomarinade1

For the peppers, I cut red, yellow and orange bell peppers into wide slices and tossed them with olive oil and Lawry’s seasoned salt.  They went on the grill at the same time as the meat and that was the perfect amount of time, about 10 minutes, turning once.

steakdiablogrill

The guacamole was mighty tasty if I do say so myself.  I used one avocado, 1/2 yellow heirloom tomato finely diced, one small minced garlic clove, a couple tablespoons finely minced onion, a couple tablespoons Sadie’s salsa, a squeeze of lime and a dash of salt.

peppers

Advertisements
17
Nov
08

Dad’s Quick Chile con Carne with Homemade Fries and Flour Tortillas

chileconcarne

My dad sent me this great recipe today and I had to give it a try.  It’s getting cold here in Minnesota, so some hot New-Mexico-style cooking was just what we needed.  This is a quick and easy recipe that you can throw together without a lot of cooking time.  Thanks, Dad!

In New Mexico, what we call “chile con carne” (chile with meat) is basically the same as what a lot of people just call “chili.”  Just trying to clarify, not trying to start a “chili war.”

Dad’s Quick Chile con Carne

¾-1 pound 90% lean ground beef (Certified Hereford Beef recommended)
2 cans plain, unseasoned pinto beans (or make your own, but that defeats the quickness of this recipe)
1 small can diced tomatoes
10-12 roasted green chilies, peeled, cleaned and chopped (medium-hot recommended such as Joe Parker or Big Jim)
2 garlic cloves, finely minced
1 can beef broth (or substitute the juice from a good pot roast or prime rib roast)
2 cups of your favorite salsa (El Pinto or Sadie’s, both from New Mexico, are great for this)
Suggested seasonings:  Garlic salt such as California blend, Lawry’s seasoned salt or Great American Land & Cattle Steak & Meat Seasoning, Hot Shot Red and Black Pepper Blend, Bueno Chile Shakers New Mexico Seasoning, freshly ground black pepper.

In a medium skillet (cast iron is good for this), coat with olive oil, shake in a good amount of garlic salt, and lightly brown the ground beef.  Season the meat with more garlic salt, seasoning salt such as Lawry’s, and a generous amount of Hot Shot Red & Black Pepper Blend.

In a large pot, combine pinto beans, diced tomatoes, green chilies, garlic, beef broth and salsa. Pour in the browned ground beef and put the pot on medium heat and allow to boil slowly for about 10 minutes, stirring frequently. Seasoned to taste with more garlic salt, Hot Shot, Bueno Chile Shakers New Mexico Seasoning & Rub, and freshly-ground black pepper.

chileconcarnecooking

Serve with hot buttered flour tortillas or quesadillas, or with good hot whole wheat rolls.  It’s pretty hard to beat on a cold, windy day, or watching football.

I served this with another favorite from home – homemade fries. I just let the chile con carne simmer along the whole time I was making the fries – probably 20-30 minutes or so.  The chile con carne has enough liquid, so it would take a long time to overcook it, and you can reduce it down to the consistency you want.

I heated the oven to 350 and threw some flour tortillas in a piece of foil and warmed them while everything else was cooking.  I was impressed with the flour tortillas I found at Cub here in Minneapolis.  This was the first time I’d tried Ibarra’s — they were nice and soft and pliable.  If you are ambitious enough to make your own, a fellow New Mexican’s blog called The Joe Review has a recipe for Grandma’s Homemade Flour Tortillas.  I haven’t tried it yet, but it looks pretty good.

tortillas

11
Nov
08

Beef and Cheese Taco Bowls

tacobowls

It’s guilty pleasure time.  You’ll hear no claims from me that this is a healthy meal, but it’s great for something quick to serve to a football watching crowd or when you just have a nacho or taco craving.  The following quantities make two large or three small servings.

Three large handfuls Tostitos or your favorite tortilla chips
½ pound ground beef
4 Tbsp. salsa plus more for serving
¼ cup chopped onion or shallot
Seasoned salt, such as Lawry’s
½ cup shredded Mexican cheese
1 Tbsp. olive oil

Saute the onions in the oil in a skillet.  Add the ground beef.  Season with Lawry’s.  When meat is nearing doneness, add four tablespoons salsa and mix together.  Finish browning meat.  Put one handful of tortilla chips in the bottom of each bowl to be served.  Spoon ground beef over chips.  Top with shredded cheese and melt the cheese.  Serve with more salsa on the side to be added to taste.

15
Oct
08

Chicken Mesilla

This is a ridiculously easy meal that makes great leftovers, too.  This dish is named after my home town in New Mexico – Chicken Mesilla is what my family has always called this.

1 14 oz package skinless boneless chicken tenders
¼ large onion, sliced into thin rings
1 clove of garlic, minced
1 14 oz. can whole tomatoes, roughly chopped (save juice)
8 roasted, cleaned and peeled green chiles
2 tablespoons olive oil
Shredded Mexican cheese
Flour tortillas for serving

Preheat oven to 350.  Wrap stack of flour tortillas in foil and put them in the oven to warm.  Season chicken tenders with salt and pepper or seasoning of choice (I like Lawry’s season salt and a little pepper).  Heat oil on medium heat and add onions and garlic, sautéing until onions are tender.  Remove onions and garlic from pan and reserve.  Add chicken tenders to pan and brown thoroughly, about 2-3 minutes on each side.  Add tomatoes and juice, green chile and onions and garlic to pan.  Cover and reduce heat to simmer for another 7-10 minutes, or until chicken is cooked completely.  Use a slotted spoon to plate chicken tenders with the tomato, onion and chile mixture.  Sprinkle with cheese and place under the broiler to melt.  Serve with warm flour tortillas.  This is also great served over white rice.  This makes two large servings with a little bit left over.  Leftovers are great wrapped in a flour tortilla and cheese and heated through.

26
Sep
08

Chicken Flautas

Another Las Cruces, NM favorite, named after their flute-like shape —  “flauta” means flute in Spanish.  This is a pretty cheesy intro, but I’m trying to add some local flavor for all you non-New Mexicans out there. This is a great way to use chicken you already have cooked.  These make a good appetizer or finger food for parties, too.

1 large cooked chicken breast, chopped
8 corn tortillas
¼ cup chopped onions
1 cup vegetable oil
Shredded Mexican cheese
16 toothpicks

Preheat oven to 400. Sautee onions until soft.  Add chicken breast and cook until warmed through.  Set aside a plate lined with paper towels for draining tortillas.  Heat vegetable oil on medium-high heat in a large pan until it bubbles when a tortilla is added.  Dip each tortilla in the hot oil until softened, about two seconds.  Remove and drain on paper towels.  Remove oil from heat.

To make flautas, place tortillas flat and fill with about 2 tablespoons of chicken. Some people like to add cheese within the flautas, but I like to sprinkle it on top like they do at La Posta in Mesilla, NM, one of my family’s favorite restaurants.  After filling flautas, roll tightly and secure with two toothpicks each.

Reheat oil on medium-high. Set aside a plate lined with paper towels for draining.  Fry flautas for 1-2 minutes on each side, until crispy.  They should be done enough to hold their shape when the toothpicks are removed.  Remove from oil and drain.

When all flautas are done, remove toothpicks.  Place flautas in an oven-safe dish.  Sprinkle with cheese and place in oven until cheese is melted, approximately 5 minutes.

Serve with salsa and garnish with sour cream and cilantro. These would be good served with Hot Mexican Rice.

I like to be efficient with ingredients I have on hand and left-overs.  Tonight I had a few items I wanted to use besides the chicken breast, including white rice, Tomatillo Salsa, and queso fresco.  I decided to serve the flautas with a couple other dishes as a buffet of Mexican (instead of Spanish) tapas, or small plates.  I made a chopped salad with lettuce, red peppers, apples, red onions and queso fresco, very similar to Chopped Salad with Zesty Lime-Dijon Dressing.  The other dish was white rice topped with tomatillo salsa (also known as salsa verde) and queso fresco.  To go put out some tortilla chips with Sadie’s salsa and tomatillo salsa.

24
Sep
08

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco is another great Cooking Light Recipe.  If you don’t have time to make homemade salsa and breadcrumbs, store-bought can be substituted and it’s still good.  Also, if you can’t find queso fresco, feta works as a substitute.

For the chicken, I stuck with the recipe, but used chicken tenders.  This is also a good time-saver since you don’t have to pound out the chicken breasts and tenders cook faster anyway.

For the Tomatillo Salsa, I made a couple of changes.  I used two Roasted Green Chiles instead of the one called for in the recipe, and added a little extra lime juice.

When I took the salsa out of the food processor and tasted it, it was missing something in terms of depth of flavor.  I think it needed more garlic from the outset.  I added a dash or two each of garlic powder and cumin and that really helped.

I like to serve this with Hot Mexican Rice and garnish it with lime wedges and cilantro.  Warm flour tortillas on the side are great for soaking up extra salsa and cheese.  The tomatillo salsa or “salsa verde” tastes great on its own with chips.

17
Sep
08

Huevos Rancheros with Hash Browns

Huevos Rancheros (Country-Style Eggs) are a New Mexico favorite and are rumored to have great hangover-curing powers.   The sauce can be made ahead and stored – just add a little bit of water when you reheat it.  I could see using this sauce on top of grilled chicken or steak with some cheese, or in a hot flour tortilla with cheese.  This recipe makes four servings.

Sauce

1 cup chopped onion
2 large garlic cloves, minced
2 cups canned crushed tomatoes
1 cup chopped roasted green chile
1 teaspoon cumin
1 teaspoon vinegar
salt and pepper
fresh lime juice and wedges and cilantro (optional)

Cook onions and garlic in a large skillet until soft.  Add other ingredients. Bring to a boil, then reduce heat and simmer approximately 15 minutes.  Just before serving, a squeeze of fresh lime juice and chopped cilantro can be added.

Eggs and Tortillas

8 corn tortillas
8 eggs
¼ cup cooking oil
1 tablespoon butter
3/4 cup shredded Colby Jack cheese

Preheat oven to 350 degrees. Set aside an oven-safe dish for tortillas and put paper towels in the bottom for draining. Cover the bottom of a sauce pan with cooking oil and heat on medium-high until bubbly.  Dip tortillas one-by-one into the hot oil, just for a few seconds, until softened.  Put the tortillas into the dish, layering with additional paper towels as needed and then put the dish in the oven to stay warm.

Pour out excess oil in the pan so that just a couple tablespoons remain. Reduce heat to medium.  Add a teaspoon or two of butter and let it melt in the pan.  Fry eggs two at a time (or however many will fit in your pan).  Spoon some of the oil/butter mixture over the eggs whites to help them cook evenly. Add more butter to the pan as needed. The frying usually takes around two minutes.  I like to leave the yolks soft.

Assemble plates by putting two slightly overlapping corn tortillas on each plate.  Put two fried eggs on each plate on top of the tortillas.  Sprinkle shredded cheese on top of the eggs.  Spoon sauce over the whole thing.  Garnish with a lime wedge and cilantro spring.  I also like serving this with a plate of warm flour tortillas – they’re great for soaking up extra sauce and the liquid of the eggs.  You can wrap some in foil and put them in the oven while the corn tortillas are warming.

Hash Browns

12-15 small red-or-white skinned potatoes, cooked, with skin on
¼ cup chopped onions
2 tablespoons butter
Salt and pepper

I used the leftover potatoes from last night’s Grilled Potato and Shallot Packages.  Left over baked or boiled potatoes work well, too.

Chop up cooked potatoes and mix with onions.  Melt one tablespoon of butter in a pan on medium-high heat.  Add potato and onion mixture.  Allow potatoes to brown on one side before turning (usually about 10 minutes).  Turn potatoes and add more butter.  Season with salt and freshly-ground pepper.  Cook until potatoes are evenly golden brown on the outside and onions are soft.




Add to Technorati Favorites

Advertisements