Tag: Mexican

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Refried Beans Without the Refry (Crock Pot)

1 medium onion, peeled and halved
1 lb. dry pinto beans, rinsed and drained
½ fresh jalapeno pepper, seeded and chopped
3-4 cloves garlic, minced
1 TBS salt
1 teaspoon fresh ground black pepper
⅛ teaspoon ground cumin, optional
6 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 6-8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Adapted from https://www.allrecipes.com/recipe/70312/refried-beans-without-the-refry/

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Ten Minute Enchilada Sauce

  • ¼ cup vegetable oil
  • 2 tablespoons flour (gluten-free is fine)
  • ¼ cup New Mexico or California chili powder
  • 1 (8 ounce) can tomato sauce
  • 1 ½ cups water
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion salt
  • salt to taste

Heat oil in a skillet over medium heat. Stir in flour and chili powder and cook for 2-3 minutes, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat, stirring frequently, approximately 10 minutes or until thickened slightly. Season to taste with salt.

Adapted from https://www.allrecipes.com/recipe/61727/ten-minute-enchilada-sauce/

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Mexican-Style Slaw with Jícama, Cilantro, and Lime

1 small or 1/2 medium green cabbage, about 1-1/2 lb, bruised outer leaves removed, cored, and cut into wedges that will fit the feeder tube of the food processor
Kosher salt
1 medium jícama (about 1 lb.), peeled and quartered
4 scallions (white and green parts), thinly sliced on the diagonal (about 1/2 cup)
1/4 cup chopped fresh cilantro
1/4 cup plus 2 Tbs. mayonnaise
1/4 cup fresh lime juice; more to taste
1 jalapeño, seeded and minced (don’t worry, it won’t be too spicy at all)

Preparation
Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a colander and toss it with 1 Tbs. kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plate. Drain the cabbage in the sink or over a bowl for 2 hours.

If using a food processor, switch to the grating disk and grate the jícama or cut it into very thin (julienne) strips by hand; you should have about 2 cups. Put the jícama in a large bowl and toss in the scallions and cilantro.

In a small bowl, whisk the mayonnaise, lime juice, and jalapeño.

Turn the cabbage out onto a clean dishtowel or paper towels and pat it thoroughly dry (I use a dishtowel and squeeze out the liquid). Toss the cabbage with the jícama and the lime mayonnaise. Season to taste with more kosher salt and lime juice if needed.

 

From: https://www.finecooking.com/recipe/mexican-style-slaw-with-jicama-cilantro-lime

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Taco Seasoning

From https://www.allrecipes.com/recipe/46653/taco-seasoning-i/

Ingredients

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

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Cheesy Low-Carb Taco Casserole

Adaped by LKD from Kaylyn’s Kitchen recipe: https://kalynskitchen.com/cheesy-low-carb-taco-casserole/.

INGREDIENTS:

  • 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild (If you can’t find Ro-Tel tomatoes where you live, use a 14.5 oz. can petite diced tomatoes and a 4 oz. can diced green chiles.)
  • 1 medium-large onion, chopped small
  • 2 T olive oil, divided
  • 1 lb. cauliflower rice (If you can’t find pre-chopped riced cauliflower in your store, chop a small head of cauliflower in the food processor.)
  • 1/2 cup sliced green onion
  • 1 lb. ground beef
  • 1 T taco seasoning (I make my own, recipe here)
  • 1 can black beans, rinsed and drained (optional; adds a nice taste, but will increase the carb count)
  • 1 tsp. salt (or to taste)
  • 1 1/2 cups + 1 cup grated sharp cheddar (10 oz.)

DIRECTIONS:

  1. Dump the Ro-Tel tomatoes into a colander placed in the sink and let them drain while you prep other ingredients.
  2. Heat oven to 375F/190C and spray a 9″x 13″ casserole dish with olive oil or non-stick spray.
  3. Heat 1 tablespoon olive oil in a large frying pan and cook onion until it’s cooked through and starting to get some color.
  4. Add the cauliflower rice and cook over medium-high heat until the moisture in the cauliflower has mostly evaporated and there’s no water in the bottom of the pan, about 3-4 minutes.
  5. Turn off heat and stir in the sliced green onions. Transfer the cooked cauliflower rice to a bowl.
  6. Heat the second tablespoon of olive oil to the pan, add the ground beef, and cook until it’s browned, breaking apart with a turner as it cooks. Add the Taco Seasoning and cook 1-2 minutes more, then add the drained Ro-Tel Tomatoes and cook another minute or two. Stir in black beans.
  7. Stir in the cauliflower rice, season with salt to taste, and cook until it’s heated through.
  8. Turn off heat and stir in 1 1/2 cups (6 oz.) grated cheese.
  9. Transfer mixture to the casserole dish and top with another cup (4 oz.) of grated cheese.
  10. Bake about 30 minutes, or until the casserole is bubbling hot and cheese is nicely browned on top.
  11. Serve hot, with things like salsa, Green Tabasco Sauce, sour cream, guacamole, Pico de Gallo, or chopped avocado to add at the table as desired.

 

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Chicken Fajitas

For 2-3 lbs. boneless, skinless chicken. Buy sliced chicken breasts or chicken cutlets at NB.

Marinade

  • 1/2 c. orange juice
  • 1/2 c. lime juice
  • 1/2 small onion, coarsley chopped (about 1/4 cup)
  • 2 cloves garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme
  • 1/4-1/3 c. olive oil

Put all marinade ingredients except oil into blender. Blend until smooth. With machine running, add oil in a slow, steady stream. Marinade will thicken slightly. Pour over chicken in a large ziplock bag (set in a baking dish i ase of leaks), and mix gently to make sure all chicken is evenly coated. Refrigerate for 4 to 6 hours. Grill over medium-high heat for just a few minutes per side. Slice and serve in warmed tortillas with choice of condiments.

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Pressure Cooker Carnitas

From https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/. This is really, really tasty; I made it exactly as written except my pork roast was 4.75 lbs., reduced the liquid after cooking and degreasing to 1 cup and poured it all over the shredded pork before broiling, and broiled for 5 minutes between stirs (not 10, or it will burn!)

Makes 8 servings
Total Time:  about 1 1/2 hours

Ingredients

  • 2 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ancho or chipotle chile powder
  • 1/2 tsp. black pepper
  • 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks (I used a 4.75 lb. butt roast, no increase in other ingredients – worked great)
  • 1 onion, sliced
  • 3 cloves garlic, smashed with the flat part of a knife
  • 2 tsp. dried oregano
  • 1 cinnamon stick (3 inch)
  • 1 1/2 cups strained fresh orange juice
  • 1/2 cup strained fresh lime juice

Directions

  1. Whisk together oil, salt, cumin, chile powder, and pepper.
  2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
  3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
  4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
  5. Preheat broiler to high with rack 6 inches from element.
  6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
  7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
  8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Safety tips for using a pressure cooker:
After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.

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Roasted Tomatillo Salsa (Salsa Verde)

Adapted from Rick Bayless, Season 8  Mexico – One Plate at a Time (Roasted Tomatillo Salsa). Double the recipe to use in Enchilada Casserole.

Ingredients

  • 8 ounces (3 to 4 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles to taste (1 serrano or jalapeno), stemmed
  • 2 large garlic cloves, unpeeled
  • 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
  • 1/4 small white onion, finely chopped
  • Salt

Directions
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.  Flip them over and roast the other side.  Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture.  Stir into the salsa and season with salt, usually 1/2 teaspoon.

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Coleslaw with Cumin-Lime Vinaigrette

Adapted from Bobby Flay’s recipe. Use half a head of cabbage or a really small head.

Place all dressing ingredients in a blender and blend until smooth.

  • 1/3 cup fresh lime juice
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, chopped
  • Few dashes Bobby Flay’s Hot Sauce, or your favorite
  • 1/2 cup olive oil

Combine all remaining ingredients in a large bowl, toss with the dressing and season with salt and pepper to taste.

  • 1 bag julienned carrots
  • 1/2 medium head green cabbage, shredded
  • 1 small red bell pepper, julienned
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • Salt and pepper
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Mexican Fiesta

My family’s request for Christmas. Here are the recipes I like to use (not all in the same year!). Amounts in italics are for 12 adults and 5 little kids.

 

Day before serving:

  • Bag some ice to make room for the ice-maker to make more
  • Make marinade for carne asada and/or pollo fajitas
  • Make refried beans
  • Make enchilada casserole
  • Make carnitas if making from scratch