Tag Archives: mexican

Recipes

Blackened Tilapia Baja Tacos

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Ingredients

  • Sauce:
    • 1/4 cup reduced-fat sour cream
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons fresh lime juice
    • 1 jalapeño pepper, seeded and chopped
    • 1 cup thinly sliced white onion (optional)
  • Rub:
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons brown sugar
    • 1 teaspoon dried oregano
    • 3/4 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground red pepper
  • 4 (6-ounce) tilapia fillets
  • 1 tablespoon canola oil
  • 8 (6-inch) corn tortillas
  • 1/2 ripe peeled avocado, thinly sliced
  • 4 lime wedges

Preparation

  • 1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
  • 2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
  • 3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Link to original recipe.

Recipes

Tomatillo Guacamole

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Ingredients:

  • 1/2 pound fresh tomatillos, husked
  • 1 jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped
  • 10 cilantro sprigs, plus additional leaves for garnish
  • Salt to taste
  • 2 small or 1 1/2 large ripe avocados
  • 1 tablespoon freshly squeezed lime juice

1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.

2. Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.

Link to original recipe

Recipes

Huevos Rancheros

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Ingredients

  • 2 small tomatoes
  • 1 small red onion
  • 1 medium jalapeno pepper, chopped
  • 2 cloves garlic; 1 chopped, 1 smashed
  • 1/2 teaspoon hot sauce
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 15.5-ounce can black beans, drained and rinsed
  • 4 large eggs
  • 4 6-inch corn tortillas, warmed
  • 1/2 cup shredded mexican cheese blend (Kraft Authentic Mexican melting cheese blend works well)
  • Chopped fresh cilantro

Directions

Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 to 5 minutes. Remove to a bowl and set aside.

Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. At the end it should have the consistency of refried beans.

Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.

Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

Link to original recipe

Featured, Recipes

Chicken Tortilla Soup

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Chicken Tortilla SoupAfter years of trying to figure this one out, I finally combined Rick Bayless’ version from his Mexican Everyday cookbook and an old weight watchers recipe (from the take-out tonight! cookbook) and it was fantastic.

Ingredients

  • 1 large dried pasilla (negro) chile
  • 1 15oz can fire-roasted diced tomatoes
  • Olive oil
  • 1 medium onion, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 3 garlic cloves
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 quarts chicken broth
  • About 1.25 lbs or chicken breasts. You can cook it beforehand and shred it into chunks, or cut it into 1/4″ cubes and put in at the end (be sure it cooks for about 5 minutes)
  • 2 limes
  • 1 large avocado, cut into cubes
  • 1.5 cups mexican melted cheese (Chihuahua, quesadilla, or asadero) or a mexican cheese blend
  • Tortilla chips
  • 1/4 cup chopped fresh cilantro

Directions

  1. Add the tomatoes (including juice) to a blender jar (or the cup that came with your stick blender). Toast the chili by holding it over a gas burner for a few seconds until it becomes fragrant. Let cool for a few seconds then break apart and add to the blender jar, discarding seeds and stems. Blend together until as smooth as possible.
  2. Heat a few tablespoons of oil in a large saucepan over medium heat. Add the onion and bell pepper, then cook until soft (about five minutes or so). Add the garlic, and cook for another two minutes. Add the chili powder and cumin and stir until it evenly covers the mixture. Cook for another 30 seconds, then scoop up this mixture and add to the blender jar. Blend until smooth.
  3. Return pan to medium high heat. When hot, add the puree and stir constantly until it is thickened to the consistency of tomato paste (six to eight minutes). Add the chicken broth and bring to a boil, then reduce heat to low and simmer for 15 minutes. Taste to check for seasoning, add salt if needed.
  4. Add the chicken and cook for a few minutes or until the chicken is hot (if using raw chicken at this stage, return the heat to medium and make sure it boils for five minutes or so until the chicken is fully cooked). Remove from heat.
  5. Zest one of the limes and add it to the soup. Cut this lime in half and add its juice as well, along with half of the chopped cilantro. Cut the remaining lime into six wedges.
  6. Ladle portions into bowls and then top individually with avocado, cheese, and tortilla chips, and serve with a lime wedge.
Recipes

Chicken al Pastor Tacos

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This would of course also work with pork, and the proportions actually match those needed for a 5lb pork butt (you just need to cook it for 2.5 hours instead of 25 minutes).

Ingredients

  • 3 California chiles
  • 1 ancho chile
  • 1 guajillo chile
  • 1 cascabel chile
  • 1 chile de árbol (or guajillo)
  • 1 bay leaf
  • 3/4 cup orange juice
  • 1/4 cup pineapple juice
  • 1 tablespoon white vinegar
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 clove garlic
  • 1 teaspooon kosher salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon Mexican oregano
  • 1/4 teaspoon achiote condimentada (seasoned achiote paste — the powder also works well)
  • 1 red onion, sliced thin, divided
  • 2.5-5 lbs. chicken breasts, sliced 1/2″ thick
  • 8oz canned pineapple, either sliced or in chunks (you can also use fresh if you have it)

Directions

Seed and stem the California, ancho, guajillo cascabel chiles, and the chile de árbol (can also be done after boiling if desired). Combine 5 cups of water and the chiles in a large pot, add the bay leaf, and bring to a boil. Boil for 5 minutes. Remove from heat and let stand until softened, about 5 minutes. Drain the chiles and discard the bay leaf.

Place the softened chiles in a food processor with the orange and pineapple juices, vinegar, cinnamon, sea salt, garlic, salt, pepper, garlic salt, oregano, achiote paste and half the onion. Pureé until smooth.

Add the meat to a plastic bag, and add enough marinade to cover (if you use 2.5 lbs. of chicken, you’ll probably only need about half the marinade. The leftovers can be kept in the fridge for a few days). Toss to coat and refrigerate 4 hours or more.

Heat the oven to 350 degrees. Place half the pineapple in an even layer in the bottom of a roasting pan. Place the chicken on top, followed by the remaining pineapple and the remaining sliced onion. Cover with foil and roast until chicken is motley done, about 25 minutes. Remove the meat from the pan, discard the pineapple and set aside the pan juices. Cut the chicken into the size pieces you want them to be when you add them to the tacos.

Put the meat back in the baking pan, baste it with the pan juices, layer the onions on top, and place under the broiler to crisp the edges of the meat, about 3 minutes. Turn and cook for a few more minutes, if desired.

Remove the meat from the oven and let stand until cool enough to handle. Spoon pan juices over chicken if it needs more moisture. Serve with corn tortillas and condiments (i’d suggest pico de gall, sour cream, guacamole, and maybe some hot sauce), allowing everyone to make their own tacos.

Original recipe source

Recipes

Fire Roasted Salsa

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Ingredients:

  • 1 large red onion, peeled and coarsely chopped
  • 5 cloves garlic, peeled and cut in half
  • 4 jalapeno peppers, seeded and diced
  • 8 plum tomatoes, cored and cut in half
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 long green chiles, seeded and diced
  • 1/4 cup fresh lime juice
  • 2 teaspoons ground cumin
  • 1 small bunch fresh cilantro, finely chopped
  • 1 cup water (use your judgment)
  • Salt and ground black pepper, to taste

In a large, heavy tinfoil lined heatproof pan, spread the onion, garlic, jalapenos, and tomatoes. Drizzle olive oil and salt over all. Place pan under the broiler and cook until tomatoes are charred, about 8 minutes. Remove and cool to room temperature.

Place mixture in a blender or food processor. Add lime juice, cumin, cilantro and water. Process until well combined and slightly chunky, but not completely liquified. Season to taste with salt and pepper.

Link to recipe

Recipes

Creamy Salsa Verde

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Ingredients:

  • 1/2 pound tomatillos, coarsely chopped
  • 1/4 cup chopped onion
  • 1/4 cup fat-free sour cream
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons cider vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar
  • 1/8 teaspoon kosher salt
  • 1 avocado, peeled
  • 1 serrano chile, seeded and chopped

Place tomatillos and next 9 ingredients (through serrano) in a food processor; process until smooth.

Recipes

Tomatillo Salsa

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Ingredients:

  • 10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped
  • 3 tablespoons fresh lime juice
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and freshly ground pepper
  • 1/4 cup coarsely chopped cilantro

Directions:Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving.

Recipes

Chipotle Chicken and Rice

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Ingredients:

  • 1 tsp olive oil
  • 1 lb skinless, boneless chicken thighs, trimmed of all visible fat, cut into 2″ chunks
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 cup long-grain white rice
  • 1 chipotle in adobo, chopped
  • 1 can (8 oz.) tomato sauce
  • 1 cup water
  • 12 pimiento-stuffed olives, chopped
  • 1 cup frozen peas

Directions:

  1. Heat oil in a large non-stick skillet over medium-high heat. Swirl in the oil, then add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate.
  2. Add the onion, bell pepper and garlic to the skillet. Cook over medium heat, stirring occassionally, until softened, about 8 minutes. Add the rice and chipotle; cook 1 minute. Stir in the chicken, tomato sauce, water and olives; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the rice is tender, abou 20 minutes. Stir in the peas and heat through.

Makes 6 servings

Per serving (1 cup): 306 cal; 6 g fat; 2 g sat. fat; 54 mg chol; 615 mg sodium; 37 g carb; 3 g fiber; 20 g prot; 41 mg calc. POINTS: 6

From Weight Watchers Take-Out Tonight

Recipes

Mexican Black Bean Sausage Chili

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Sausage:

  • 1 1/2 tablespoons Hungarian sweet paprika
  • 2 tablespoons minced garlic
  • 3 tablespoons dry red wine
  • 2 tablespoons sherry vinegar
  • 2 teaspoons ancho chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • Dash of kosher salt
  • 1 2/4 pound ground turkey breast

Chili:

  • 2 tablespoons olive oil
  • 2 cups diced onion (about 2 medium)
  • 1 tablespoon ground cumin
  • 1 tablespoon finely minced garlic
  • 2 teaspoons dried oregano
  • 3 canned chipotle chiles in adobo sauce, minced
  • 4 (15-ounce) cans black beans, rinsed and drained, divided
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 3 cups water
  • 2 (14.5-ounce) cans no salt-added diced tomatoes, drained
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup very finely chopped cilantro, divided
  • Low-fat sour cream (optional)
  • Sliced green onions (optional)

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

Yield: 6 servings

CALORIES 395 (27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); PROTEIN 35.3g; CHOLESTEROL 78mg; CALCIUM 128mg; SODIUM 989mg; FIBER 13.7g; IRON 6mg; CARBOHYDRATE 40.4g

Cooking Light, JANUARY 2006