Tag: mexican cuisine
Chili with Leftover Chicken
This is a great recipe for leftover chicken- any kind, really. I had roasted quite a bit of chicken on a Sunday and I made a bunch of different dishes with it including some homemade stock. It is a great idea to do so on a Sunday afternoon…
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, grated
- 1 cup cilantro, chopped
- 1 tablespoon chili powder
- 2 teaspoons chipotle powder
- 2 teaspoons roasted cumin seeds
- 1 cup fresh or canned tomato sauce
- 1 cup chicken stock
- 1 14 ounces black beans, drained
- 4 to 5 cooked chicken drumsticks or any kind of leftover chicken, chopped
- ¼ cup half and half
- Salt
Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the cilantro, chili powder, chipotle powder and cumin. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and cook for 2 minutes. Add the chicken stock, black beans and chopped chicken. Bring to a boil and simmer, covered for 20 minutes on a low heat. Take the lid off and continue cooking, add the half and half and salt. Check for seasonings and serve with corn bread.
Mexican Stew
- This is a great one-pot meal to make .. especially since it has started to get cold…
- 1 pound chicken thighs
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 to 3 large yellow potatoes and cut into ½ inch pieces
- 2 tablespoons olive oil
- 2 teaspoons roasted cumin
- 2 cups chicken broth
Sauce
- 2 poblano peppers, sliced in half
- 1 anaheim pepper, sliced in half
- 1 small garlic head, wrapped in aluminum
- 1 small yellow onion cut in half
- 2 to 3 green onions
- 1 tablespoon olive oil
- Salt
- ½ cup cilantro, chopped
- ½ cup chicken broth
Place the peppers, garlic, onion and green onions onto a lined baking sheet. Drizzle the olive oil and sprinkle the salt. Roast in the oven for half an hour, or until the vegetables are soft. Take out and blend in the blender with the cilantro and ½ cup broth until smooth.
Heat a saucepan and add the oil and roasted cumin. Add the carrots and celery and sauté for 2 to 3 minutes on medium heat. Add the green sauce, 2 cups broth and the chicken thighs. Mix well and add the potatoes. Bring to a boil and simmer for an hour and a half. Serve hot with bread.
Avocado & Cucumber Guacamole
I love making guacamole, especially with any Mexican food I make. This one is a bit different as it has a nice crunch which guacamole desperately needs. I added half of an English cucumber. Why an English cucumber, you ask? Well, I like it better than the regular one as it is sweeter and with less seeds. Try this recipe next time you want to make a delicious guacamole!
- 2 avocados, chopped
- ½ English cucumber, chopped
- 1 garlic clove, chopped
- ½ cup cilantro chopped
- 1 to 2 teaspoons salt
- Juice of a large lemon or lime
Mix all the ingredients and serve with tacos.
Avocado and Mango Guacamole
This summer I have been making guacamole at least once a week.. usually it is more like two. It is quite simple to make and usually takes the usual suspects. Lots of lime juice and salt are the key to a delicious guacamole. Cilantro and green onions help as well and so does garlic.
I wanted to mix avocado and mango together. The texture of the two fruits is exactly the same but the flavors couldn’t be different. One has a rich, creamy taste and the mango is sweet and tangy. The two went amazingly together. The guacamole was delicious and perfect with a steak!
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Mango and Nectarine Salsa
I love making salsas in the summer. In fact any time any one is coming over, I find myself making salsa to serve with tortilla chips. I know it is very easy to buy really great salsas in the store, but … nothing like homemade salsa. First of all it tastes a lot fresher (obviously) and a lot tastier. The jarred variety always has a particular ‘old’ flavor about the salsa that I don’t care for. Don’t get me wrong… I do have the store bought variety in my fridge that I use in a bind but I prefer to make my own.
So, when some friends were coming over for a barbecue, I decide to raid my fridge and make a mango and nectarine salsa. I chopped everything fine including the onion and the cilantro. To make things interesting, I decided to roast the jalapenos. It gave the sauce a milder, nuttier flavor.
It was a big hit with the tortilla chips but it would be fabulous with any meat or fish.. or even tacos.. Try this one next time you are in the mood for something delicious and fresh..
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Mexican Style Rice and Fish
I love making one pot meals- they are easy to make, easy to clean and usually very tasty. The dish needs to be cooked properly in order to taste really really good. This one is a winner. Since I made the tomatillo sauce from La Esquina, I wanted to make a delicious one pot meal out of it. I realized I had done all the work already.. all the flavor was in the sauce including garlic, onions and cilantro. I just needed to figure out how I was going to use it.
I decided on a rice dish. I bought some cod and sauteed the filets in a heavy saucepan. I then sauteed the green sauce in the same pot to retain the fish flavor. I added the rice and the broth. I topped it all with the fish and peas… that was it! Before I knew it, I had a delicious one pot meal. I served it with a big green salad and some Malbec rose!
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Mexican Style Shrimp Stew
Yum, yum. I know stew sounds weird in the summer but this one takes almost no time to make.. especially since it is make with shrimp. I crave spicy foods in the summer- with super loud flavors.. this definitely fits the bill….
- 1 pound medium shrimp, cleaned and deveined
- 1 dry ancho chili, seeds taken out
- 2 chipotle chilies, seeds taken out
- 1 New Mexico chili, seeds taken out
- Juice of one orange
- 2 cups chicken broth
- 3 green onions
- 4 garlic cloves, peeled
- 1 cup cilantro, chopped
- 2 tablespoons extra light olive oil
- 1 cup crushed tomatoes
- Salt
- 1/3 cup half and half
- 1 cup roasted corn
Add the chilies, orange juice, chicken broth, green onions and garlic into a medium saucepan. Bring to a boil and simmer for 15 to 20 minutes or till the chilies are soft. Add to the blender with the cilantro and blend till smooth.
Heat the same saucepan with the olive oil on medium heat. Add the blended sauce and bring to a boil. Add the crushed tomatoes and bring to a boil and cook for another 20 to 25 minutes on medium heat. Add salt and half and half. Check for seasonings and cook on a simmer. Add the corn and cook for 5 minutes. Add the shrimp and gently cook till the shrimp is done but not over cooked. Check for seasonings and serve with Spanish rice.