Chicken Tortilla Cups
Chicken Tortilla Cups
Yields 6 servings
4 to 5 flour tortillas
1 1/2 cups store-bought rotisserie chicken meat, shredded
1 jalapeno pepper, seeded and finely chopped
1/4 cup red onion, finely chopped
1 medium-size tomato, chopped
1 tablespoon cumin
1 tablespoon coriander
Salt and pepper
Zest of 1 lime, juice of 2
1 avocado, pit and skin removed
1/4 cup sour cream
A handful of chopped cilantro, plus additional for sprinkling
Preheat oven to 375°F. With a three-inch round cookie cutter, make small rounds out of flour tortillas. Nestle the rounds down into the cups of a mini muffin tin and transfer to the oven. Bake for 8-10 minutes, or until tortilla cups are golden brown. Remove from oven and reserve. In a medium-size mixing bowl, add the shredded chicken, jalapeño, onion, tomato and spices. Add the zest and juice of 1 lime, salt and pepper and toss to combine. In another bowl, add the avocado, cilantro, juice of remaining lime, sour cream and chopped cilantro. Mash everything together with a fork to combine. Fill reserved tortilla cups with chicken salad, top with avocado topping and a sprinkle of chopped cilantro.
Churros
Churros
Serves 6
1/2 cup (1 stick) unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon coarse salt
1 cup all-purpose flour
3 large eggs
Vegetable oil, for frying
Confectioners’ sugar, for dusting
Chocolate Dipping Sauce (recipe follows)
In a medium saucepan, combine 1 cup water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.
Heat 4 to 5 inches oil in a large Dutch-oven until it registers 325 degrees; on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain. Roll churros in confectioners’ sugar. Serve immediately with Chocolate Dipping Sauce.
Chocolate Dipping Sauce
SERVES 6
1 dried chile
1 cup plus 5 teaspoons heavy cream
1 cup plus 5 teaspoons glucose
4 1/2 ounces bittersweet chocolate
1 tablespoon hot paprika
1/2 tablespoon Chinese red pepper
In a small saucepan, bring 2 cups water to a boil. Turn off heat, and add dried chile; let stand until softened, about 10 minutes. Drain liquid; cut chili into small pieces.
Combine cream and glucose in a small saucepan set over medium heat; bring to a simmer. Add chocolate, chili, paprika, and red pepper, stirring until chocolate melts to combine. Serve on the side.
Bunuelos (Mexican Fritters)
Bunuelos (Mexican Fritters)
4 eggs
1/4 cup white sugar
2 1/4 teaspoons baking powder
1 teaspoon vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 cup white sugar
1 teaspoon ground cinnamon
1 cup vegetable oil for frying
In a large bowl combine eggs with 1/4 cup of sugar and beat until thick and lemon colored. Add the 1 tsp. vegetable oil. Combine SEPARATELY 1 1/2 cups of the flour, the baking powder, and the salt. Gradually add this to the egg mixure and beat well. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead until smooth.
Shape dough into 16 balls. Roll each one into a circle about 5" in diameter. Let stand uncovered on wax paper for about 10 minutes. Heat oil in a deep fry pan to 350 degrees. Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture, store airtight.
*For the floured board you might need more than 1/2 cup. It will usually take more to get the dough completely covered with flour. Also, FLOUR YOUR HANDS before you knead, or you will be covered in a big gooey mess.
**Cookies will be very thin when flattened, but will rise while baking.
Mexican-Style Lasagna
Mexican-Style Lasagna
Yields 4 servings
Prep: 20 minutes; Total: 1 hour 20 minutes
1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepperjack cheese, grated (about 2 cups)
Preheat oven to 425 degrees;. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
Mexican Chili Lasagna
Mexican Chili Lasagna
Yields 4 servings
5 8-inch flour tortillas
1 10-ounce box of frozen corn, defrosted
1 15-ounce can of black beans, drained and rinsed
2 cups leftover Chili
2-3 cups shredded white cheddar or Monterey Jack cheese
1/2 cup pitted green olives, chopped
1/2 cup cilantro leaves, chopped
Preheat oven to 350°F. In a medium-size bowl, mix together the corn, black beans and chili. Heat a small skillet over medium-high heat, add a tortilla to the skillet and let it toast until it starts to slightly scorch then flip it and do the same on the second side. Repeat with all the tortillas. Place 2 toasted tortillas in the bottom of an 8×8 baking dish. Top with 1/3 of the corn/black bean/chili mixture, and 1/3 of the cheese. Repeat this procedure 2 more times, using only one tortilla on the top layer. Transfer to the oven for 20 minutes or until you see the sides bubbling. Garnish with chopped olives and cilantro.
Smoky Braised Mexican Pumpkin
Smoky Braised Mexican Pumpkin
Recipe courtesy of Rick Bayless
Serves 4 as an entrée and 6 as a side dish
For the Roasted Tomatillo-Chipotle Salsa:
Three to six 1/4- to 1/2-ounce stemmed, dried chipotle chiles (or canned chipotle chiles en adobo)
3 large cloves garlic
5 medium (about 8 ounces) tomatillos, husked, rinsed, and halved
For the Pumpkin:
2 medium round, or 4 to 5 plum, ripe tomatoes, or one 15-ounce can fire-roasted tomatoes
1 tablespoon olive oil
1/2 pound lean, boneless pork shoulder, cut into 1/2-inch pieces (optional)
1 medium white onion, thinly sliced
1 1/2 cups sliced Swiss chard
1 teaspoon coarse salt
4 cups peeled, seeded, and cut into 3/4-inch cubes fresh pumpkin, preferably from a 1 1/2-pound wedge cut from a tan or green Mexican pumpkin or a 2-pound pie pumpkin
1. Make the Salsa: If using dried chiles, preheat a large nonstick skillet over medium heat. Add chiles and toast, turning frequently and pressing down with a flat spatula, until very aromatic, about 30 seconds. Transfer chiles to a small bowl and cover with hot water. Let sit until chiles are rehydrated, for 30 minutes, stirring frequently to ensure even soaking.
2. Place garlic and tomatillos in the skillet. Toast, turning occasionally, until soft and blackened in some spots, 3 to 4 minutes for the tomatillos and about 5 minutes for the garlic. Transfer garlic, tomatillos, and their juices to the bowl of a food processor or jar of a blender.
3. Drain chiles, either from the soaking water or their canning liquid, and discard liquid. Add chiles to the tomatillos and process to a fine-textured purée. Set aside.
4. If using fresh tomatoes, place tomatoes on a baking sheet and place baking sheet 4 inches below the preheated broiler. Roast until blackened on one side, about 6 minutes. Turn tomatoes over and roast on the other side, an additional 6 minutes. Let cool, then peel and roughly chop. Transfer tomatoes and any juices to a small bowl; set aside.
5. In a large heavy skillet, heat oil over medium-high heat. Add pork, if using, and onions; cook, stirring and scraping up browned bits of meat with a wooden spoon, until pork is nicely golden, about 10 minutes.
6. Add reserved salsa, tomatoes, and 3 to 4 tablespoons water; stir to combine. Add Swiss chard and season with salt. To make this dish ahead of time, cover and refrigerate sauce for up to 2 days, then continue cooking as follows.
7. Preheat oven to 350°. Place pumpkin evenly in a 9-by-9-inch glass baking dish. Pour over pork mixture. Cover baking dish with foil and bake until pumpkin is tender, 40 to 45 minutes. Dish can be cooled and refrigerated at this point, if desired, then continue cooking as followed when ready to serve.
8. To continue cooking, uncover dish and raise the oven temperature to 400°. Continue baking until sauce has reduced slightly and top becomes crusty, about 15 minutes. Serve immediately.
Rachael Ray’s Mexican Lasagna
Rachael Ray's Mexican Lasagna
Yields 8 servings
3 tablespoons EVOO, Extra-Virgin Olive Oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons hot sauce (recommended: Tabasco)
1/2 red onion, chopped
1 cup medium heat taco sauce
1 15-ounce can black beans, drained
1 cup frozen corn kernels
Salt
8 8-inch spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons evoo – twice around the pan. Add chicken and season with chili powder, cumin, hot sauce and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining evoo, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
Jessica’s Mexican Lasagna
Jessica's Mexican Lasagna
Yields 8 servings
3 tablespoons extra-virgin olive oil
2 pounds ground turkey breast
2 tablespoons chili powder
2 teaspoons ground cumin
1 packet taco dry seasoning
1 tablespoon Creole seasoning, such as Tony Chachere Original Creole Seasoning
1/2 red onion, chopped
1 Green Bell Pepper, chopped
1 14-oz can stewed tomatoes or fire-roasted chopped tomatoes
1 cup taco sauce, medium heat
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
2-3 Limes, juiced
8 8 -inch Whole Wheat low Fat Tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
1 small red onion, sliced into rings
Preheat the oven to 425°F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add turkey and season with chili powder, cumin, taco seasoning and Creole seasoning. Using the back of a wooden spoon break up the turkey in to small bits and brown for about 5 minutes. Add the red onion and green pepper, continue to cook until the veggies are soft, about 3 to 4 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes. Remove the mixture from the heat and add the juice of 2 limes, taste and see if it needs a little more lime juice and add more if it needs it.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Sprinkle the top of the lasagna with the chopped scallions and place two raw onion rings on top and then serve.
Andrew’s Mexican Lasagna
Andrew's Mexican Lasagna
Yields 8 servings
3 tablespoons extra-virgin olive oil
2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red bell pepper, chopped
1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
Salt
8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
1 cup sour cream
1 ripe avocado, cut into bite size pieces
2 scallions, finely chopped
Preheat the oven to 425°F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add beef and season with chili powder, cumin and red bell peppers. Brown the meat, 5 minutes, breaking it up with the back of a wooden spoon as it cooks. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
Dice the avocado in small pieces and reserve for garnishing.
Remove the lasagna from the oven and top with a dollop of sour cream, sprinkle with chopped avocados and scallions.
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