Category Archives: Mexican recipes

torta – BARBACOA FAMILY APPROVED!

USE BARBACOA RECIPE
AND PICKLED ONION RECIPEBUNS CAN BE CI
ABATTA, PANINI OR BAGUETTE STYLE
LETTUCE LEAVES
TOMATO SLICES
QUARK CHEESE OR FRESH MEXICAN CHEESE
CREMA, CREME FRAICHE OR SOUR CREAM
AVOCATO MASH
REFRIED BLACK BEANS
MAYO

 

 

barbacoa

INGREDIENTS

  • 3 whole dried Mexican chilies seeds and stem removed
  • 1 quart low sodium store-bought or homemade chicken stock,
  • knorr bovril beef stock
  • 1 small onion, quartered
  • 10 medium cloves garlic, smashed
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 4 chipotle chilis packed in adobo, roughly chopped,
  • 5 limes juiced
  • 2 teaspoons fish sauce
  • 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs cut in large cubes
  • Kosher salt and freshly ground black pepper
  • 2 whole bay leaves
  • Kosher salt
    1. Place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add 2 cups chicken broth, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave. Add soaked chilies and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.

      Place beef chuck in slow cooker.  Add all remaining ingredients. Ad enough beef broth or water to cover.  Cook High for 8 hours

PICKLED RED ONIONS

Ingredients
1 medium red onion, about 5 ounces
1 Tsb sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar

Flavorings (optional):
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili

Equipment
Kettle for boiling water
Knife and cutting board
Sieve or colander
Clean jar or container

Instructions

  1. Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
  2. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
  3. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
  4. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.
  5. Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks.

Enchilada using asado de res beef recipe

Beef

2 tablespoons vegetable oil
1 medium white onion, thinly sliced
4 garlic cloves, peeled and coarsely chopped
1-3/4 pounds beef, cut into 4 or 5 thick pieces
Salt, to taste
Pepper, to taste
2 chiles jalapeños, cut into 4 pieces lengthwise
2  bay leaves
1 tablespoon dried  oregano
1/3 cup fig vinegar (5 percent acidity or less)
1 pound tomatoes, toasted
beef broth 900ml

Enchiladas
3 cups of cheddar cheese grated
2 jalapeño minced
4 scallions minced
1 1/2 cup of sour cream
Tortillas large
2 Cans enchilada sauce(red or green)

 

Toast the tomatoes, put them in a hot skillet and roast them lightly, turning to get more surface area. You want the skin blistered and lightly browned, not burn

Put the oil into a heavy but not too deep casserole. Spread the onion and garlic in one layer, top with the meat and season with salt and pepper. Sprinkle over the chiles, herbs and spices.  Cover the pan and cook over low heat for the meat juices to exude, about 5 minutes. Add the vinegar and gently cook again, covered, for about 8 minutes. Add the tomatoes (see note below) and reduce their juice over high heat for about 5 minutes.  Put everything in slow cooker. Add the beef broth. and cook 7 hours on low.

Let beef cool and shred beef in another bowl.  Add in sour cream, 2 cups of the cheese, diced jalapeño, scallions and mix well.

Put about 1/4 to 1/2 cup of beef mix in middle of a tortilla and rolled tight.  continue with remaining tortillas and beef.  place in bake-ware and cover rolled tortillas with enchilada sauce and sprinkle remaining cheese on top.  bake at 350 for 30 minutes

SIDE SALAD WITH HEARTS OF PALM

14 OZ CAN OF HEARTS OF PALM DRAINED

1 AVOCADO

6 RADISHES THINLY SLICED

CILANTRO

LEMON JUICE (ABOUT 1 LEMON)

1 TABLESPOON VEGETABLE OR OLIVE OIL

SALT AND PEPPER

GENTLY TOSS TOGETHER AND SERVE AT ROOM TEMPERATURE

 

CHICKEN TACOS

OLD EL PASO FAHITA SEASONING

OLIVE OIL

JUICE OF ONE LIME

2 CHICKEN BREASTS

TORTILLAS

MARINADE THE BREASTS IN THE FAHITA SEASONING, OLIVE OIL, LIME.  MARINADE 24HOURS

GRILL CHICKEN ON BBQ 4 MINUTES PER SIDE AND THEN TURN ONE MORE TIME (12 MIN ALTOGETHER.

LET REST 1 MINUTES

SERVE WITH SOUR CREAM, CHEESE, DICED RED ONIONS, TOMATOES AND LETTUCE

Chimichangas

Ingredients

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15 -ounce can refried beans
4 10 -inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving
Directions

Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Chi-Chi’s Mexi-sauce:

Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.