Tag: mexican oregano
Chili Verde
Great recipe for the big game!
- 4 to 5 medium tomatillos, cleaned and cut in half
- 2 ancho chilies, cut in half and deseeded
- 3 garlic cloves, with skin on
- Drizzle of olive oil
- Salt
- 1 cup cilantro, chopped
- 4 to 5 green onions, chopped
Preheat oven to 400 degrees F.
Place all the ingredients onto a lined cookie sheet. Drizzle the olive oil and bit of salt. Roast for about 30 to 40 minutes till the vegetables are soft. Let cool and slide the skin off the ancho chilies. Place in a blender with cilantro and green onions and blend till smooth. Keep aside.
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon dried Mexican oregano
- 1 pound dark meat ground turkey
- 1 can cannellini beans, rinsed and drained
- 1 to 2 cups chicken broth
- Salt
- ½ cup cilantro, chopped
- Squeeze of lime
Heat a large saucepan with the oil. Add the chili powder and oregano. Saute for 30 seconds over medium heat. Add the ground meat and sauté over high heat, separating the meat with a wooden spoon. Cook for 5 to 6 minutes, until the meat is golden brown. Add the beans, tomatillo sauce and 1 cup broth. Bring to a boil, add some salt and simmer on a medium heat covered for 20 minutes. Take the lid off and continue cooking on simmer for another 15 minutes. Add more broth if needed. Check for seasonings and garnish with cilantro and lime. Serve with corn bread.
Ground Turkey White Chili
- 2 tablespoons extra light olive oil
- 1 pound dark meat ground turkey
- 2 teaspoons cumin seeds, ground
- 1 teaspoon Mexican oregano
- 1 tablespoon chili powder
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 4 to 5 small tomatillos, husks removed and chopped
- 1 4 ounces can of diced chilies
- 2 teaspoons salt
- 4 cups chicken stock
- 1 14 ounces can cannellini beans
- ½ cup cilantro, chopped
Heat a heavy saucepan with the olive oil. Add the ground turkey and brown the meat on high heat while stirring constantly- for 4 to 5 minutes. Add the cumin, oregano and chili powder. Saute for another 2 to 3 minutes. Add the onion, garlic and tomatillos. Saute for another 5 to 7 minutes. Add the diced green chilies, salt and chicken stock. Bring to a boil and add the beans. Simmer on a medium heat with the lid partially on for 20 minutes, checking every 5 minutes to ensure enough stock is remaining. Take the lid off and check for seasonings. Garnish with cilantro and serve with corn bread.
Shrimp with Pumpkin Seed Sauce
We have a local Mexican restaurant that my daughter absolutely loves.. I on the other hand, am not a fan… well, until recently. I found a delicious shrimp dish cooked in a pumpkin seed sauce. It was creamy but extremely light- unlike a lot of Americanized Mexican dishes… this was perfect.. so I thought why not try to make it at home. It was very delicious and easy to make…
- 1 pound shrimp, cleaned and deveined
- 1 cup raw green pumpkin seeds
- 3 green onions, chopped
- 2 jalapeno peppers, deseeded and chopped
- 3 garlic cloves, peeled
- ½ teaspoon dried Mexican oregano
- 1 teaspoon cumin seeds
- 2 teaspoons salt
- 4 cups chicken stock
- 2 tablespoons extra light olive oil
- 1 cup cilantro, chopped
Roast pumpkin seeds in a heavy skillet on medium heat for 4 to 5 minutes or till the seeds are golden brown. Transfer the roasted seeds, green onions, jalapeno peppers, garlic, oregano, cumin seeds, salt and 2 cups of chicken broth in a powerful blender and blend till completely smooth. Heat a heavy saucepan with the oil and transfer the sauce into it. Cook on medium heat, stirring for 5 to 6 minutes or till the sauce thickens. Add another cup of chicken broth and continue to cook for another 20 minutes on medium heat. The sauce at this point may separate but don’t worry. Turn heat off and transfer back to the blender and add ¾ cup of cilantro and blend till the sauce is smooth again. Return to the saucepan and adjust seasonings. Cook the shrimp in the sauce and garnish with the remaining cilantro. Serve with lemon and cilantro rice.
Mexican Pork and Tomatillo Chili
I posted this recipe last year and think it would be delicious for the Super bowl coming this weekend. Try it and let me know what you think…
I love Mexican cuisine, especially since it is full of very strong, bold flavors. I make all sorts of preparations including tacos, enchiladas, salsas, guacamole.. the list goes on. I especially love using tomatillos and all the different Mexican chilies out there. For this preparation I used a poblano pepper- which looks like a large jalapeno pepper closer to a regular green pepper. It sometimes has a bit of heat and once its roasted, the sweetness comes out.
I roasted tomatillos, garlic, green onions and the poblano chili with a drizzle of olive oil and salt. I then made a thick sauce by blending all the roasted vegetables and I had a fabulous start to my chili. I had a pork shoulder with bones cut into small flavors for the dish. Any stew meat can be used as long as it can stand up to 2 to 3 hours of cooking. The house smells wonderful while the delicious chili is on the stove. The result is tender, juicy, falling off the bone meat flavored with the most yummy sauce.
I served the chili with corn bread, guacamole and Spanish rice. It was a big hit with everyone, especially since it wasn’t too spicy.
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