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Tag: corn tortillas

Mushroom and Scallion Enchiladas

March 3, 2019
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon ground cumin
  • 4 cups Cremini mushrooms, sliced
  • 2 garlic cloves, chopped
  • 1 bunch scallions, cut into 1 inch diagonal pieces
  • Salt

Heat a large skillet with the oil and the butter. Add the cumin and sauté on medium heat for 15 seconds. Add the mushrooms and sauté on high heat for 3 to 5 minutes. Add the garlic, scallions and salt. Continue to sauté for another 2 to 3 minutes. Add salt, check for seasonings, turn off the heat and set aside.

Sauce

  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 medium onion, chopped fine
  • 3 garlic cloves, chopped
  • 3 cups tomato sauce/passata, homemade or store bought
  • 1 cup water
  • Salt
  • Sugar
  • ½ cup cilantro, chopped

Heat a saucepan with the olive oil. Add the ground cumin and paprika. Saute on medium heat for 30 seconds. Add the onion and garlic and sauté for 4 to 5 minutes on medium heat till the veggies are soft and translucent. Add the tomato sauce/passata and water and bring to a boil. Add some salt and sugar to taste in case the tomatoes are too tart. Lower the heat to a simmer and cook for 30 minutes with lid on. Take the lid off and check for seasonings. Add cilantro and turn the heat off and let the sauce cool.

  • 6 to 8 small corn tortillas
  • Grated cheese, Monterey Jack, cheddar or a mixture, about 2 cups

1 8X8 oven ready pan

Preheat oven to 350 degrees F.

Divide the mushroom mixture into 6 to 8 parts (depending on how many tortillas you are using)

Put a dollop of tomato sauce in the bottom of the pan and spread it around evenly.

Dip each tortilla in the tomato sauce, place the mushroom filling in the middle and top with a tablespoon of grated cheese. Roll the tortilla and place it seam side down. Repeat with the rest and top the dish with the rest of the grated cheese. Cover with foil and bake for 45 minutes. Take the foil off and broil for a few minutes to brown the top. Let cool for 5 minutes before serving.

 

Corn and Tomato Salsa with Steak Quesadillas

September 18, 2018

Corn and Tomato Salsa

  • 2 cups grilled corn (frozen from Trader Joes)
  • 1 cup cherry tomatoes, cut in half
  • 1 teaspoon chipotle in adobo sauce with chopped pepper if you want it spicy
  • Juice of one lime
  • 1 teaspoon honey
  • Salt
  • 2 green onions, chopped
  • ½ cup cilantro, chopped

Add the corn, tomatoes, chipotle in adobo, lime juice, honey, salt, green onions and cilantro in a medium bowl. Mix well and let sit for at least half an hour. Serve with steak quesadillas.

Steak Quesadillas

  • 1 cup leftover steak pepper and onion mixture, chopped
  • ½ cup avocado crema
  • 1 cup shredded cheese (any kind)
  • 6 corn tortillas
  • 3 teaspoons extra light olive oil

Heat a non-stick pan and add one teaspoon oil. Add one tortilla and spread crema. Add a third cup of cheese and a third cup steak mixture on top of crema. Add the second tortilla on top and cook on both sides until golden brown – about 4 minutes each side on medium heat.
Serve with corn salsa and rice.

Corn and Toamto Salsa1

Beef, Mushrooms and Spinach Enchiladas

October 12, 2016

I am very proud of this recipe. The enchiladas were absolutely delicious. They are great for through the week as they don’t take very long to make but they are also great for entertaining. You can eliminate the beef and keep them vegetarian or add shrimp instead- either way, they are the best enchiladas you will every eat!!

  • 2 tablespoons extra light olive oil
  • 2 garlic cloves, grated
  • 2 medium shallots, chopped
  • ½ pound ground beef
  • 10 ounces Cremini mushrooms, cleaned and chopped
  • 2 10 ounces baby spinach
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 2 teaspoon ground coriander

Heat a large frying pan with the olive oil. Add the garlic and shallots and sauté on medium heat. Add the beef and sauté on medium heat for 3 to 4 minutes on medium high heat, while stirring constantly. Add the mushrooms and sauté for 3 to 4 minutes. Add the spinach and cook for another 1 to 2 minutes. Add salt, smoked paprika and ground coriander. Mix well and check for seasonings and keep aside.

  • 3 cups tomato sauce, either store bought or homemade
  • 2 teaspoons chipotle in adobo sauce
  • 1 teaspoons smoked paprika
  • 2 teaspoons salt
  • ½ cup cilantro, chopped

Bring the tomato sauce to a boil. Add the chipotle sauce, smoked paprika and salt. Add the cilantro and check for seasonings and keep aside.

  •  6 to 8 corn/flour tortillas
  • Mexican blend grated cheese
  • One 9X13 oven-proof dish
  • Preheat oven to 350 degrees F
  • 1/2 cup cilantro, chopped
  • 2 scallions, chopped

Dip a tortilla into the tomato sauce. Add about a quarter cup of beef filling and a teaspoon of shredded cheese. Roll the tortilla and place onto the dish with seam side down. Repeat for the rest of the tortillas. Cover with about two cups of the tomato sauce. Top with half cup of shredded cheese. Cover with aluminum foil and bake for 30 to 40 minutes. Take foil off , garnish with cilantro and scallions and serve.

 

 

 

Steak Tacos with Fresh Guacamole

May 22, 2013

This is a delicious recipe. I cooked the steak in a cast iron pan but I think it will be great on the grill. I marinated the steak in a spice mix. I used ground coriander, salt, and my favorite spice- smoked paprika. I bought a nice piece of steak from Trader Joes- I think it is called tip steak. It is a great piece to cut into small pieces and marinate. I let the steak pieces sit for a few hours in the fridge before cooking. The tacos were delicious with the spiced meat.

I already had salsa in the fridge so all I made was guacamole. Everyone loves guacamole, well.. my daughter doesn’t care for it too much. I always have lots of limes on hand- especially in the warmer months. They are great to make a quick guacamole or a mojito. The whole meal didn’t take very long. I served a green salad with the tacos and some delicious refried beans.. recipe to follow..

  • 1 to 1½ pounds tip steak, sliced thin diagonally

Spice Mix

  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Mix together and add the spice mix and steak pieces into a ziplock bag. Marinate in the refrigerator for 4 to 5 hours.

  • 1 tablespoon olive oil
  • 4 to 6 corn tortillas

Heat a cast iron or non-stick pan with the olive oil. Cook the steak pieces making sure they are not over done.
Heat the corn tortillas and serve with steak, guacamole and salsa.

Guacamole

  • 2 ripe avocados cut into 1-inch pieces
  • ¼ cup red onion, minced
  • 2 garlic cloves, minced
  • ½ cup cilantro, chopped
  • 2 teaspoons salt
  • Juice of 2 limes

Mix all the ingredients in a medium bowl. Cover with plastic wrap and refrigerate for an hour before serving.

Fish Tacos

May 12, 2013

I love making fish tacos with all different varieties of fish. This one in particular is quite delicious. My husband’s favorite fish is black cod, also known as sable fish. It is super buttery and very flavorful- not fishy at all- which he doesn’t like. I usually cook this fish marinated in miso.. but this preparation is very different. I felt like eating fish tacos and I had this fish in my freezer and decided to use it. The tacos came out really well, especially topped with the yummy salsa- enjoy!!

  • 1 pound black cod or any other fish of choice, cut into fillets
  • 2 teaspoons chipotle in adobo sauce
  • 1 teaspoons chipotle powder
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • Juice of half a lemon

Mix the adobo sauce, chipotle powder, olive oil, salt and lemon juice in a small bowl. Marinate the fish with the mixture for 2 hours.

Place on a lined cookie sheet and broil in oven for 4 to 5 minutes till the fish is just cooked through (cooking time will vary according to the fillet size).

  • 1 cup cherry tomatoes, cut in half
  • 1 small shallot, chopped
  • 1 garlic clove, chopped
  • Juice of one lemon
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon chipotle powder
  • ¼ cup cilantro, chopped
  • Small corn tortillas

Heat the tortillas and place the cooked fish fillets and top with tomato salsa.

Grilled Ribeye with Chipotle Honey Barbecue Sauce Fajitas

August 1, 2010

Ribeye Fajitas2

I loved making this main entree for a few friends we were having over the other day. I knew I was going to grill but wanted to come up with something different to serve. Mexican and Latin themes always come to mind for a warm summer evening dinner. The bold flavors lend themselves beautifully to summer meals.

I bought a gorgeoous, grass fed piece of ribeye. It was huge- about three pounds or so. I decided to make a dry rub and sprinkled it all over the juicy steak for a good 4 to 5 hours- over night will be ideal.

I then made my own barbecue sauce- which is super easy and so delicious. Usually barbecue sauces are full of sugar, high fructose corn syrup and salt. If you make your own, it is easy to control the salt and the sugar plus you end with a tastier product.

I grilled the huge steak while basting with the barbecue sauce. I had extra sauce on the side for the meal.

We ate the delicious steak inside grilled tortillas topped with avocados, grilled peppers and onions and the barbecue sauce. The meal was absolutely delicious.

Try this recipe for your next grilling party…
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Mexican Chili Enchiladas-Great way to use leftovers…

May 12, 2010

Mexican Chili Enchiladas1 I loved making these enchiladas- what a great way to use up my leftovers. I feel like a champion when I come up with a completely different preparation to use up stuff in the fridge.

I had the Mexican pork chili in the fridge and wasn’t in the mood to cook a whole new meal. I always have all kinds of tortillas and cheeses in the fridge. So, I immediately thought of enchiladas. I had enough to make 3 to 4 enchiladas which was perfect for my husband and I. A big salad with the enchiladas was perfect for a healthy, delicious dinner.

I separated the meat from the sauce and then shredded the pork with my fingers. I then placed the sauce in a flat platter so I can dip the tortillas in there to make them soft and pliable. I stuffed the tortillas, placed them in a shallow platter and then topped the whole thing with a mixture of Mexican cheeses- how easy was that!

This method can be used for any kind of leftover. Even if your leftover has no sauce, you can use a jar of your favorite salsa or tomato sauce and bake your enchiladas to perfection.

Dinner was delicious and didn’t look like old, boring leftovers…
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