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Foods from South of the Border

Zia’s Flautas

Zia’s Flautas

1 lb. ground Beef

½ C. New Mexican (Anaheim) Green Chilis, chopped

1 Red Bell Pepper, seeded and julienned

1 Yellow Bell Pepper, seeded and julienned

1 Onion, thinly sliced

½ tsp. Salt

¼ tsp. Cumin

12 Corn Tortillas

Vegetable Oil for Frying

1 C. shredded Lettuce

2 C. Salsa

2 C. Grated Cheddar Cheese

1 C. Guacamole

1 C. chopped Tomatoes

 

Brown beef in skillet and drain the excess fat. Add chiles, bell peppers, onions, salt and cumin and cook until onion and bell pepper are soft. Fry tortillas in oil for a few seconds until soft. Remove and drain on paper towels. Place beef mixture in the center of tortillas, roll them up, and secure with toothpicks. Fry the flautas in oil until crisp. Arrange lettuce on plates, top with 2 flautas per plate, and serve with salsa, cheese, guacamole and tomatoes.

 

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Steak, Mushroom & Poblano Tacos

Steak, Mushroom & Poblano Tacos

Steak-Mushroom-and-Poblano-Tacos-4Steak Marinades:

1/4 cup olive oil

4 cloves garlic, minced

3 Tablespoons lime juice

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon coarsely-ground black pepper

 

Steak, Mushroom & Poblano Tacos:

2 Tablespoons olive oil

1.5 pounds flank steak

2 large poblano peppers, stemmed, cored and cut into thin 2-inch strips

1 medium white or yellow onion, thinly sliced

8 ounces baby portobello mushrooms, sliced or quartered

3 cloves garlic

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon black pepper

For serving: corn tortillas, chopped fresh cilantro, avocado slices, lime wedges, salsa verde, crumbled cotija cheese or queso fresco

 

To Marinate the Steak: Combine all marinade ingredients in a large ziplock bag or in a baking dish. Add the flank steak, and toss with the marinade until it is completely coated. Seal (or cover with plastic wrap or foil, if using the dish) and refrigerate for 15 minutes or up to 1 day.

 

To Make the Tacos: When you’re ready to make the tacos, remove the steak from the refrigerator and let it rest for at least 20 minutes to come to room temperature. Heat your sauté pan (or grill pan) over medium-high heat. Remove the flank steak from the marinade (discard the marinade) and add the steak to the pan. Cook on each side for 4-5 minutes, turning once with tongs, until it reaches your desired level of doneness. Transfer the steak to a separate plate, and let it rest for at least 10 minutes. Then slice it into thin strips on the diagonal. While your steak is resting, add the oil to the sauté pan and reduce heat to medium-high. Add the onions and poblano peppers, and sauté for 5 minutes until the onions are soft. Add the mushrooms and continue sautéing until they are cooked, about 2 minutes. Add the garlic, salt, cumin and black pepper and sauté 1-2 more minutes until the garlic is fragrant. Season with additional salt and pepper, if needed. Pour the veggie mixture onto a serving platter and set aside. Return pan to heat and add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat. Assemble tacos by layering the sliced steak, veggies, cilantro on top of the warmed tortillas. Serve with avocado, lime wedges, salsa verde and optional additional toppings.

 

Chipotle Chicken Rolls with Avocado Dipping Sauce

Chipotle Chicken Rolls with Avocado Dipping Sauce

Chipotle-Chicken-Rolls1 pkg (1 1/3lb) ground chicken breast
6 scallions, thinly sliced, then chopped
1 1/2 C. grated sharp cheddar cheese
1 garlic clove, finely chopped
1 chipotle pepper in adobo sauce, finely chopped or 3 T. of a chipotle flavored salsa
Salt and fresh ground black pepper
6 sheets frozen phyllo dough, defrosted
4 T. unsalted butter, melted

1 ripe Hass avocado
Juice of 3 limes
Handful of fresh cilantro leaves
1 tsp. coarse salt
3 T. extra-virgin olive oil

Preheat oven to 400. In a bowl, combine ground chicken, scallions, cheddar cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo. Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third layer of phyllo. Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make a second log with the remaining chicken mixture. Bake 15 minutes or until the log feels firm to the touch. While the phyllo-wrapped chicken is in the oven, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor and combine with lime juice, cilantro, coarse salt, and about 3 T. of water. Process until avocado mixture is smooth, then stream the EVOO into the dressing. Taste and adjust seasonings. Once the chipotle chicken rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half in 3 equal pieces. Serve 3 chicken rolls per person on a bed of Bibb lettuce with a dish of dipping sauce.

Cheese-Grits Chiles Rellenos with Roasted Tomato Gravy

Cheese-Grits Chiles Rellenos with Roasted Tomato Gravy

poblano_21 large tomato or 4 plum tomatoes (about 3/4 pound)

6 medium fresh poblano peppers

1 medium yellow onion, peeled and quartered

2 large cloves garlic, unpeeled

1 T. extra-virgin olive oil

1/2 tsp. salt, plus more to taste

3 C. cooked cheddar cheese grits

Freshly ground black pepper to taste

1/2 C. coarsely grated extra-sharp cheddar cheese

 

Core the tomato with a sharp paring knife. Arrange the tomato, pepper, onion, and garlic in a 9-x-13-inch roasting pan, with the peppers gathered at one end. Brush all the vegetables with the olive oil and sprinkle them with salt. Slide the pan under the broiler about 3 inches from the flame or heating element, with the peppers nearest you; you’ll be turning them frequently as they roast. Turn the peppers every 3 minutes until their skins are blistered and blackened all over, about 9 minutes total. The onion, garlic, and tomato will be nicely charred as well. Transfer the peppers to a large bowl, transfer the tomato, onion, and garlic to a medium bowl, and let them cool. Set aside the roasting pan. Preheat the oven to 400 degrees F. When the peppers are cool enough to handle, gently massage their skins to remove them and discard. Cut a 3-inch slit down the side of each pepper and gently spoon out the seeds and any whitish, fibrous veins. Fill each pepper with 1/2 C. cheese grits and place in the roasting pan. When the tomato, onion, and garlic have cooled, remove the skins from the tomato and garlic, and discard. Process the tomato, onion, and garlic to a chunky puree in a blender or food processor, about 30 seconds. Season to taste with salt and pepper. Pour the sauce over the peppers. Bake the peppers on the middle rack until the tomato sauce bubbles gently, about 15 minutes. Scatter the cheese on top and place the pan under the broiler about 2 inches from the flame or heating element until the cheese has browned. Serve immediately.

 

 

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Estofado de Almendras (Oaxacan Almond and Chicken Stew)

Estofado de Almendras (Oaxacan Almond and Chicken Stew)

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2 ea. Chicken, whole, cut into serving pieces, rinsed and pat dry
7 T. Olive oil
1 lb. Roma tomatoes
1/2 cup Black raisins
1 cup Almonds, slivered
3 Garlic cloves, peeled
1 White onion, sliced
1 Plantain, ripe, peeled and sliced
3oz. Bread, brioche
1 Canela, Mexican cinnamon stick,
2 Cloves, whole
4 Black peppercorns, whole
20 Manzanilla olives
Salt to taste
Ground black pepper to taste

¼ C. Almonds, whole, skin removed
½ Raisins, black
1/3 Chiles Jalapeños en Escabeche, strips

Heat 3 tablespoons of olive oil in a Dutch oven and sauté the chicken until golden brown on all sides. Remove and set aside. Reserve the fat in the pan for later use. Place the tomatoes in a medium pan, barely cover with water, and bring to a boil and cook until soft. Do not let them burst open. In a large skillet, heat 3 tablespoons of olive oil and fry the following ingredients separately: onion, garlic, raisins, slivered almonds, plantain, bread, cinnamon, cloves, and black peppercorns. Purée the tomatoes and fried ingredients in a blender. Add a generous amount of water to form a smooth, thin textured purée. Fry the sauce in the reserved fat, about 10 minutes. Add the chicken pieces and the olives. Simmer until the sauce thickens, about 45 minutes. Season to taste with salt and black pepper. Heat the remaining tablespoon of olive oil in a small skillet and sauté the whole almonds and raisins until the almonds turn golden brown and the raisins plump. Garnish the estofado with the whole almonds, raisins, and the chiles jalapeños en escabeche.

Oven Tacos

Oven Tacos

oventaco2 lb. ground beef (or turkey/chicken)

1 small onion diced

1 small can diced green chilies

1 recipe for Homemade taco seasoning (below)

1 (8 ounce) can low sodium tomato sauce

1 (16 ounce) can fat free refried beans

2 cups shredded reduced fat Colby-jack cheese

18-20 hard taco shells {if gluten free, be sure they are}

 

Optional Condiments-

Lettuce (shredded)

Tomato (diced)

Salsa

Guacamole

Sour Cream

Olives, sliced

 

Preheat the oven to 400 degrees.  In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.   Remove from the oven and top with any optional condiments for serving.

 

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

 

In a small bowl, mix all together. Store in an airtight container.

I used all of this on 2 lbs of ground meat with a little water mixed in.

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

About 2 tablespoons canola or peanut oil, plus oil for the baking dish (optional)

Nonstick cooking spray (optional)

14 small (6-inch) corn tortillas

1 medium-size onion, chopped

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1⁄2 teaspoon dried oregano

1 can (28 ounces) enchilada sauce, or Quick Homemade Enchilada Sauce

4 cups shredded cooked chicken

2 cups (8 ounces) shredded cheddar cheese or a Mexican cheese blend

For serving, pick and choose

Chopped fresh cilantro

1⁄2 cup thinly sliced scallions

Thinly sliced avocado

Sour cream

Salsa

 

Make the enchiladas: Preheat the oven to 350°F. Lightly oil a 13 by 9–inch baking dish or spray it with nonstick cooking spray.  Line a plate with paper towels. Heat a large skillet over medium-high heat, add 1 teaspoon of the oil, and swirl it around. Add a tortilla and cook until it is just beginning to become very pliable, literally 2 to 3 seconds. Using tongs, a fork, or a spatula, flip the tortilla and cook it until it is floppy but not mushy, 2 to 3 seconds longer. Quickly transfer the tortilla to the paper towel–lined plate. Repeat with the remaining tortillas, stacking them up as they are cooked and adding more oil in tiny amounts as needed.  Add another teaspoon of oil to the skillet and heat it over medium heat. Add the onion and garlic and cook until they begin to soften, about 3 minutes. Add the chili powder, cumin, and oregano and stir until fragrant, about 1 minute, then add the enchilada sauce and stir well. Increase the heat to medium-high and let the sauce come to a simmer. Turn off the heat. Place the shredded chicken and half of the sauce in a medium-size bowl and stir to mix. Set the remaining sauce aside. Place a tortilla on a work surface, spoon a generous 1⁄4 cup of the chicken filling along one edge, and gently roll up the tortilla, making sure the filling doesn’t pop out the ends (don’t worry about a tiny tear here or there). Carefully place the enchilada seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling, lining up the rolls tightly and neatly against each other. Pour the reserved sauce evenly over the enchiladas, making sure they are all covered, and sprinkle the shredded cheese on top. Bake until everything is hot and the cheese is melted, about 20 minutes. Serve the enchiladas with cilantro, scallions, avocado, sour cream, and/or salsa, if desired (the sour cream is usually highly desired).

 

from Mom 100 Cookbook

 

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Tortilla Soup

Tortilla Soup

1 T. butter

2 (10-inch) flour tortillas, cut in 2-1/2 x 1/4-inch strips

1 T. butter

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

2 cloves garlic, finely chopped

1 tsp. ground cumin

2 cans (14-1/2 oz. each) chicken or vegetable stock

1 can (14 1/2 oz.) diced tomatoes

1 T. fresh lime juice

1/2 C. shredded Jack cheese

2 T. chopped fresh cilantro

 

Toss butter and tortilla strips. Place on baking sheet. Bake at 350° for 5 to 7 minutes tossing occasionally until lightly browned. In saucepan with butter, cook onion, pepper, garlic and cumin. Cook until onion is softened. Add broth and tomatoes. Cook about 5 minutes until mixture begins to boil. Reduce heat and add 10 tortilla strips. Cook 15 minutes. Stir in lime juice. Blend soup until smooth. To serve, top each portion with tortilla strips shredded cheese and cilantro.

 

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Chicken Enchiladas with Green Chili Sour Cream Sauce

Chicken Enchiladas with Green Chili Sour Cream Sauce

enchi10 flour tortillas, taco sized

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

 

Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.  Pour over enchiladas and top with remaining cheese.  Bake 22 min and then under high broil for 3 min to brown the cheese.

 

Tamale Pie

Tamale Pie

1/2 lb. ground beef chuck
1/2 lb. ground pork (you could use all beef if you prefer, but I like the mix)
1 medium onion, diced
2 cloves garlic, minced
(you could add a half C. of green peppers here or a little jalapeno pepper, if you like)
salt and pepper to taste
2-8oz. cans tomato sauce
1 C. frozen, canned or fresh corn
12 black olives, chopped (could use green if you prefer)
1 T. chili powder
1/2 tsp. ground cumin
2 tsp. sugar
1 egg, beaten
3/4 C. cornmeal
1 1/2 tsp. baking powder
1 T. all purpose flour
1 T. sugar
1/2 tsp. salt
1/3 C. milk

 tamalepie

Preheat oven to 425 degrees. Put meat in skillet and begin to brown over medium high heat. Add diced onion and minced garlic to the meat as it browns so the vegetables get soft. Add salt and pepper to taste. Once meat is browned, reduce heat to medium and add two cans of tomato sauce, corn and chopped olives. Add chili powder, cumin and sugar. Let simmer for about 10-15 minutes. In the meantime, prepare your cornbread topping. In a bowl, beat egg. Add cornmeal, baking powder, flour, sugar, salt and milk and combine. Set aside. Grease a 2qt casserole dish. Put in meat mixture and even out the top with spoon or spatula. Spread corn topping over meat mixture in casserole dish – it should be completely covered. Put in 425 degree oven for 15 – 20 minutes, until topping is golden brown on top. Remove and let stand for five minutes. Serve with shredded cheese, sour cream, salsa or other toppings you like. Enjoy!

 

 

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Chihuahua Dip

Chihuahua Dip

1 lb. Well-Seasoned Sausage

16oz. Can Refried Beans

4oz. Can Chpped Green Chiles

2 C. Jack Cheese, grated

 

Brown sausage in skillet.  Drain off fat.  Spread refried beans in ungreased shallow baking dish.  Layer with sausage, chiles, and cheese.  Bake at 350 for 15-20 minutes or until heated through.  Serve with tortilla chips.

 

Sweet Corn Tomalito

Sweet Corn Tomalito

Sweet corn pudding served on the side with many of Chevy’s entrees.  You can use frozen corn, thawed and drained in place of fresh corn, if you can’t find good fresh corn.

6 C. fresh Corn Kernals

¾ C. Milk

¼ C. Butter

½ C. Prepared Masa for Tamales (or use masa harina, reconstituted with milk, according to package directions.

2/3 C. Sugar

¾ C. Cornmeal

¾ tsp. baking Powder

¾ tsp. Salt

¼ C. Milk

Preheat oven to 250.  Blend 3 C. corn kernels and milk in blender until smooth.  Whip butter, masa, and sugar together in a food processor until light and fluffy, about 2 minutes.  Combine with all remaining ingredients, including corn puree and remainder of corn kernels.  Mix well and pour into a 9 x 13” pan.  Cover with aluminum foil.  Set pan in a large roasting pan.  Add enough water to reach ¾ of the way up the 9 x 13” pan.  Bake for 1 ½ to 2 hours, or until corn mixture registers 175 on an instant read thermometer and corn mixture is set.  Scoop out portions and serve hot.

 

 

Prepared masa can be purchased from a tortilla factory, or in some Mexican markets.

 

 

From Chevy’s Tex Mex Cookbook

Red Chile Chicken Taquitos

Red Chile Chicken Taquitos

16 Corn Tortillas (plain or chipotle flavored)

Salsa Chicken, cold and drained of juices

Sweet Hot Jalapeno Jelly

Grilled Pineapple Salsa

½ C. Queso Fresco

4 sprigs Cilantro

Chipotle Sour Cream

 

Preheat oven to 375.  On baking sheet, place 4 tortillas in oven for 3 to 4 minutes.  Remove from oven.  Set tortillas on work surface and spoon about ¼ C. salsa chicken in a line down the center of each tortilla and roll into tight cylinders; set parallel to each other on work surface.  Cut 4 10” skewers in half.  Insert one half through one end of the 4 rolls to hold together.  Insert the other half on the other end of the same rolls.  Do not press the skewered rolls too close together.  Repeat for the other 3 sets of 4 tortillas.  Line platter with paper towels.  Fill heavy bottomed skillet with 3 inches of oil.  Heat over high heat until it registers 350.  Place one set of rolls into hot oil and fry 2-3 minutes, until crisp.  Remove with tongs to paper towels.  To serve place a small mound of jelly and salsa in the center of a plate.  Remove skewers from taquitos, cut each in half on the bias and fan out around jelly and salsa.  Sprinkle cheese over taquitos and garnish with cilantro.  Place sour cream into a squeeze bottle and make zig zags over the plate to decorate.

Everybody’s Favorite Guacamole

Everybody’s Favorite Guacamole

3 medium Haas Avocados

1 T. fresh Lime Juice

½ C. Pico de Gallo

1 ½ tsp. chopped Garlic

1 tsp. Olive Oil

1 tsp. seeded, stemmed, minced Jalapeno

1 tsp. Salt

 

Pit avocados and score in grid pattern without cutting through the skin.  Scoop out flesh with large spoon and add to mixing bowl  Add lime juice and stir to evenly coat avocado.  Add remaining ingredients and gently mash and toss.  The majority of the avocado pieces should remain whole, with only enough mashed to hold everything together.

 

 

From Chevy’s Tex Mex Cookbook

 

 

Frijoles Refritos

Frijoles Refritos

3 T. Crisco

½ C. chopped Onion

4 C. Beans a la Charro with cooking liquid

 

Heat shortening in a heavy bottomed pan until almost smoking.  Add onions and sauté until clear, about 3 minutes.  Add beans to pan and mash until about 2/3 of the beans are mashed, and the other 1/3 is still whole.

 

 

From Chevy’s Tex Mex Cookbook

Grilled Pineapple Salsa

Grilled Pineapple Salsa

1 Ripe Pineapple

1 Roasted Red Bell Pepper, peeled, seeded, and diced into ¼” pieces

2 T. fresh Lime Juice

¼ C. chopped Cilantro

½ tsp. Salt

Pinch Pepper

1 – 2 T. Chipotle Puree

 

Preheat grill.  Cut away pineapple skin, but do not core.  Slice into ¼” thick rings and grill 2-3 minutes per side, or until criss cross marks appear on both sides – grill marks should be a deep brown color, not black.  Remove from grill and set aside to cool.  When cool, dice into ¼” pieces, cutting away core as you die.  Combine all ingredients except chipotle puree and mix thoroughly to combine flavors.  Add puree 1 tsp. at a time, until salsa is as spicy as you like.  Serve chilled.

 

 

From Chevy’s Tex Mex Cookbook

Mexican Red Rice

Mexican Red Rice

This makes fluffy, restaurant style red rice.  Serve it with, in, on or under just about anything Mexican.

 

6 Beefsteak or Plum Tomatoes

1 T. chopped Cilantro

2 C. Water

1 tsp. chopped Garlic

2 tsp. Chipotle Puree

2 tsp. Salt

1/3 C. Canola Oil

2 C. Long Grain White Rice

½ C. chopped Yellow Onion

 

In heavy skillet over medium high heat, place tomatoes and char until skins split and they become aromatic.  Transfer to blender and puree.  Stir in cilantro and set aside.  In large saucepan, combine water, pureed tomatoes, garlic Chipotle puree, and salt.  Bring to a boil.  Heat the oil in another large saucepan over high heat until just before the oil begins to smoke.  Add rice and onion and sauté until ¾ of the grains are bright white or slightly brown, 7 to 10 minutes.  Add tomato mixture (do not drain oil) from the other saucepan and simmer for 15 minutes.  Remove from heat, cover, and let stand for 20 to 30 minutes, stirring every 10 minutes and tasting to see if rice is done.  When rice is cooked through, fluff with fork and keep warm until ready to serve.

 

From Chevy’s Tex Mex Cookbook

Smokin’ Chipotle Slaw

Smokin’ Chipotle Slaw

This slaw is perfect in fish tacos or as a side dish with grilled meats.  Try it on a sandwich.

 

3 C. finely shredded white Cabbage

3 C. finely shredded Red Cabbage

¾ C. Sweet Chipotle Dressing

 

In large mixing bowl, combine cabbage.  Toss gently with dressing to combine.

 

From Chevy’s Tex Mex Cookbook

Salsa Chicken

Salsa Chicken

Chevy’s classic chicken filling for enchiladas, burritos, tacos, quesadillas, tostadas and flautas.

5 Tomatoes, cored and halved

1 Jalapeño, stemmed, seeded and halved

1 Yellow Onion, peeled and quartered

2 T. Olive Oil

1 T. minced Garlic

2 T. Feugo Spice Mix

1 3-4 lb. Cooked Chicken (such as from stock recipe), skinned and meat chopped

¼ C. chopped Cilantro

 

Preheat broiler.  Place tomatoes and jalapeno, cut side down, on a baking dish.  Cut one of the onion quarters in half and add to the baking dish.  Roast for about 10 minutes under the broiler, or until they begin to blacken.  Remove from oven and cool.  Transfer vegetables and any liquid to the blender and pulse until thick and chunky.  Diced remaining ¾ onion.  In large skillet, heat oil over medium high heat.  Add onion and garlic and saute 5 minutes.  Add spice mix and cook another 3-4 minutes.  Add chicken and saute, until the chicken is heated through, stirring often.  Add tomato mixture and deglaze the skillet, , stirring and scraping the bottom of the skillet to loosen any browned bits.  Add cilantro.  Bring mixture to a simmer and cook for 10 minutes.  Remove from heat and use.

 

From Chevy’s Tex Mex Cookbook

Big Flavor Black Beans

Big Flavor Black Beans

2 C. dried Black Beans

3 qt. Water

¾ C. Yellow Onion (cut into 3/8” cubes)

1 T. chopped Garlic

1 T. ground Cumin

2 tsp. Chile Powder

1 tsp. Chipotle Puree

1/3 C. Catsup

1 tsp. dried Oregano

2 tsp. Salt

 

Soak beans in a stockpot overnight in the water; beans should be covered. The next day, add remaining ingredients, except salt, and bring to a boil and stir.  Lower heat to medium, cover and simmer until the beans are tender, but slightly firm in the center, 1 ½ to 2 hours.  If the liquid evaporates before beans are cooked add more water, ¼ C. at a time.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve, or cool, cover, and refrigerate up to 3 days.

 

To make black bean soup, thin with a little water or stock and stir in some pico de gallo or spicy salsa.

 

 

From Chevy’s Tex Mex Cookbook

Beans a la Charra

Beans a la Charra

 

  • 3 C. dried Pinto Beans
  • 3 qt. Water
  • 6 slices uncooked Bacon, coarsely chopped
  • ½ C. diced Onion
  • 1 T. chopped Garlic
  • ½ Jalapeno, stemmed, seeded and chopped
  • 1 T. Chile Powder
  • 2 tsp. Ground Cumin
  • 1 T. salt

 

In stockpot, soak beans overnight in the water (should be covered).  The next day, cook bacon in skillet over medium high heat until crisp, 6 to 8 minutes.  Add onion, garlic and jalapeno and cook for 5 minutes.  Stir in chile powder and cumin and cook a minute more.  Add 1 C. of the beans’ soaking liquid while stirring and scraping the pan to being up any browned bits.  Add beans and remaining water and bring to a rapid boil.  Decrease the heat to medium low and simmer 90 minutes to 2 hours, or until beans are soft.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve or cool, cover and refrigerate up to 3 days.

 

You can serve these beans as a soup by pureeing some of the beans and stirring them back in.

 

From Chevy’s Tex Mex Cookbook

Mucho Mango Salsa

Mucho Mango Salsa

Sweet and tangy with a blast of habanero heat.  Try in grilled fish tacos, serve with carnitas, or toss in a mixed green salad with sliced avocado.

 

1 large mango, seeded and diced

¼ C. finely diced Red Onion

1 ½ tsp. minced Cilantro

1 tsp. fresh Lime Juice

½ tsp. minced Habanero

2 T. finely diced Red Bell Pepper

¼ tsp. Salt

 

Combine all ingredients, mixing well.  Serve chilled.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Roasted Red Pepper and Chipotle Chile Aioli

Roasted Red Pepper and Chipotle Chile Aioli

This creamy spread comes together in moments, once the peppers are roasted.  It adds lots of flavors to burritos, grilled fish, sandwiches and crab cakes.  Also delicious as a dip for fresh vegetables such as jicama.

 

3-4 cloves Garlic

Olive Oil

1 Red Bell Pepper, roasted, stemmed and seeded

1 C. Mayonnaise

1 tsp. Chipotle Puree

Juice of ½ Lemon

½ tsp. Salt

 

Preheat oven to 350.  Place garlic on piece of foil.  Drizzle with olive oil.  Roast in oven 30 minutes, until soft.  Remove and cool; mash with a fork.  Combine garlic with remaining ingredients in a blender or food processor and blend until smooth and creamy.  Refrigerate in air tight container for up to 3 days.

 

From Chevy’s Tex Mex Cookbook

 

 

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Roasted Red Pepper Vinaigrette

Roasted Red Pepper Vinaigrette

This robust dressing is perfect for an entrée salad with grilled fish, shrimp or chicken.

 

½ C. Roasted, peeled, stemmed, seeded and chopped Red Bell Pepper

1 tsp. chopped Garlic

2 T. chopped Onion

2 T. chopped Tomato

2 T. Red Wine Vinegar

2 T. fresh Lime Juice

1 tsp. Salt

½ tsp. Pepper

½ tsp. Chipotle Puree

½ C. Olive Oil

 

Place all ingredients except oil in blender or food processor and blend until very smooth.  Slowly add oil in a thin stream while the blender is running, until all of the oil is incorporated and the vinaigrette is completely emulsified.  Refrigerate in air tight container for up to 3 days.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Sweet Chipotle Dressing

Sweet Chipotle Dressing

This sweet-hot vinaigrette is the star ingredient in Chevy’s Smokin’ Chipotle Slaw.  For best flavor make a day ahead of time.  Makes a delicious fresh salsa when tossed with pineapple and red onion.  Use as a dressing for hearty greens such as romaine or spinach.

 

1 T. diced yellow Onion

1 T. chopped Garlic

2 T. Dijon Mustard

¼ tsp. Cumin

½ C. diced fresh Tomatoes

2 T. chopped Cilantro

2/3 C. seasoned Rice Wine Vinegar

¼ tsp. Black Pepper

1 tsp. Salt

2 T. Honey

2 T. Chipotle Puree

½ C. Olive Oil

 

Place all ingredients except oil in blender or food processor; process until very smooth.  Slowly add oil in a thin stream while the blender/processor is still running and blend until all of the oil is incorporated and the vinaigrette is completely emulsified.  This will keep in the refrigerator 3 to 5 days.

 

From Chevy’s Tex Mex Cookbook

Fuego Spice Mix

Fuego Spice Mix

This fiery spice blend is perfect for seasoning grilled steaks, chops, chicken and fish.  Just rub it on the meat right before cooking.  You can add a pinch to sautéed vegetables, or use it to season homemade tortilla chips, French fries, or popcorn.

 

¼ C. paprika

2 tsp. Cayenne

2 T. Salt

2 tsp. Ground White Pepper

2 T. ground Black Pepper

2 T. Granulated Garlic

2 T. Chile Powder

2 T. Oregano

 

Combine all ingredients, mixing well.  Store in air tight container, out of direct light, for up to 6 months.

 

From Chevy’s Tex Mex Cookbook

 

 

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Ranchero Sauce

Ranchero Sauce

This chunky quick cooked salsa has a lot more flavor than store bought stuff.  Use it on Chile Rellenos, heuvos rancheros, and omelets.  Serve with chips for dipping.  Heat it up, toss with pasta and top with crumbled queso fresco.

 

1 T. Olive Oil

1 tsp. Minced Garlic

¾ C. chopped Onions

3 C. chopped Tomatoes (seeded)

2 tsp. Tomato Paste

1 ½ tsp. Chipotle Puree

1 tsp. Salt

1 tsp. minced fresh Oregano

 

Heat oil in saucepan over medium heat.  Add garlic and onion and sauté until soft.  Add the rest of the ingredients, increase heat to medium high and being to a boil.  Once boiling, lower heat to low and simmer 10 minutes.  Remove from heat and let cool.  Transfer to air tight container and refrigerate up to 3 days.  To use, slowly heat over low heat; thin with 1 tablespoon of chicken stock at a time if too thick.

 

From Chevy’s Tex Mex Cookbook

 

 

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New Mexico Red Chile Sauce

New Mexico Red Chile Sauce

This earthy red chile sauce cans be used as a condiment, stirred into soups and stews or egg dishes.

 

5 C. Chevy’s Chicken Stock

1 lb. Tomatoes, quartered

12 oz. White Onions, quartered

6 cloves Garlic, peeled

6 oz. dried New Mexico Chiles, stemmed and seeded

1 T. Butter, room temperature

1 tsp. Salt

 

In stockpot over high heat, bring stock, tomatoes, onions and garlic to a boil.  Cook for 15 minutes.  Stir in dried chiles, making sure they are immersed.  Remove pan from heat and sock chiles for 15 minutes.  When mixture is cool, transfer to blender or food processor and process until liquefied.  Strain through a fine mesh sieve, pressing on the residue with back of spoon to extract all the chile flavor.  In large saucepan, reheat sauce and stir in butter until melted and incorporated.  Stir in salt and serve.   If preparing in advance, leave out butter until you are ready to use the sauce.

 

From Chevy’s Tex Mex Cookbook

 

 

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Pickled Jalapeños

Pickled Jalapeños

2 C. fresh Whole Jalapeño Chiles

½ C. White Vinegar

½ C. Water

1 tsp. Salt

1 clove Garlic, sliced

 

Combine all ingredients in saucepan over high heat.  Bring to a boil, then remove from heat and allow to cool.  Jalapenos may be served when cool, or transfer, along with cooking liquid, to an airtight container and store in the refrigerator for up to a week.

 

From Chevy’s Tex Mex Cookbook

 

 

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Chipotle Puree

Chipotle Puree

Note that pureeing a can of high quality chipotles in adobo will nearly match the flavor in this recipe.

3 C. Water

2 oz. dried Chipotle Chiles, stems removed

1 T. Achiote Paste

½ C. Tomato Paste

½ C. firmly packed Brown Sugar

2 T. Red Wine Vinegar

1 tsp. Salt

2 T. Olive Oil

 

Combine all ingredients in saucepan over high heat.  Bring to a boil, then decrease heat to medium low and simmer for 30 to 45 minutes.  Remove from heat and cool completely.  Puree in blender or food processor until smooth.  Store in airtight container in refrigerator for up to 3 days.

 

From Chevy’s Tex Mex Cookbook

 

 

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Yucatan Marinade Chicken Skewers

Yucatan Marinade Chicken Skewers

4 12” long Skewers (soaked, if bamboo)

1 lb. Boneless, Skinless Chicken Breast, cut into ½” pieces

1 ½ C. Yucatan Marinade

 

Thread chicken pieces on skewers, covering as much as the skewers as possible.  Place in shallow container and fully cover with marinade.  Cover and marinate overnight in the refrigerator.  The next day, preheat the grill.  When hot, remove skewers from marinade, discard marinade, and grill chicken, turning periodically to cook evenly, about 2-3 minutes per side.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Yucatan Marinade

Yucatan Marinade

1/3 C. Achiote Paste

¼ C. White Wine Vinegar

¼ C. Olive Oil

¼ C. fresh Lime Juice

2 T. finely diced Onion

1 tsp. minced Garlic

2 tsp. Salt

¼ tsp. Pepper

1 Bay Leaf

 

Place all ingredients except bay leaf in blender and pulse until smooth.  Add bay leaf and use as marinade.

 

From Chevy’s Tex Mex Cookbook

 

 

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Chevy’s Famous Flour Tortillas

Chevy’s Famous Flour Tortillas

6 C. All-Purpose Flour

1 tsp. Baking Powder

½ tsp. Salt

½ C. Crisco, cut into small pieces

2 ½ C. Warm Water

 

Place flour in the bowl of a mixer and add baking powder and salt, stirring to mix.  Add shortening.  Turn mixer on low and slowly pour in the water.  Mix on low about 30 seconds, or until well blended.  Scrape the dough out of the bowl onto a floured surface.  Divide into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes.  Divide each half into 8 pieces.  Lightly flour your work surface.  With a rolling pin, roll each ball into an 8 inch round.  Rotating the dough while you roll will help it spread out into a nice circle.  Stack the rounds on a baking sheet with plastic wrap between each tortilla.  Let the tortillas rest for 10 minutes.  Heat griddle (375) or cast iron skillet over medium heat and lightly coat with vegetable oil cooking spray.  Cook tortillas on each side for 1 minute, or until light brown spots begin to appear on the surface.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Chevy’s Pico De Gallo

Chevy’s Pico De Gallo

2 C. Tomatoes, diced into 3/8” pieces

½ C. White Onion, diced

2 T. chopped Cilantro

1 ½ T. Jalapeno, stemmed and seeded, then minced

2 tsp. fresh Lime Juice

½ tsp. Salt

 

Combine all ingredients; mix well.  Serve chilled.

From Chevy’s Tex Mex Cookbook

 

 

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Sweet Hot Jalapeño Jelly

Sweet Hot Jalapeño Jelly

Serve with fajitas, flautas, tacos, taquitos and carnitas.  Also a terrific dipping sauce for finger food like shrimp and chicken wings.

¾ C. chopped Red Bell Pepper

¾ C. chopped Green Bell Pepper

1/3 C. seeded, diced Jalapeño

2 ¾ C. Sugar

½ C. Red Wine Vinegar

1 T. fresh Lime Juice

6 T. Certo Liquid Pectin

Combine peppers, jalapeno, sugar, vinegar and lime juice in a large saucepan over medium heat.  Heat until warm and sugar is dissolved.  Pour in blender and puree for 5 seconds.  Return blended mixture to saucepan and bring to a boil.  Skim off any foam that rises to the surface.  Decrease heat to low and simmer 5 minutes.  Stir in pectin, increase heat to medium high and bring to a boil.  Remove from heat and cool.  Jelly will set as it cools; transfer to desired storage container when still warm.  Cover and refrigerate up to 5 days.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Pimientos Rellenos del Piquillo con Chorizo ​​y Manchego – Stuffed Piquillo Peppers with Chorizo & Manchego

Pimientos Rellenos del Piquillo con Chorizo ​​y Manchego – Stuffed Piquillo Peppers with Chorizo & Manchego

peppersExtra-virgin olive oil

1/2 small onion, finely diced

Kosher salt

Pinch crushed red pepper flakes

1 garlic clove, smashed and finely chopped

1/4 pound chorizo, casing removed and finely chopped

1/2 cup bread crumbs

1/2 cup grated aged Manchego

1/2 bunch Italian parsley, leaves finely chopped

1 (10-ounce) jar piquillo peppers, drained and patted dry

2 cups washed baby arugula

1/4 cup sliced almonds, toasted

2 scallions, white and green, cut very thin on the bias

Sherry vinegar

Big fat finishing extra-virgin olive oil (high quality)

 

Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed.  Preheat the oven to 350 degrees F.   Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes.  While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates.  Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.

 

 

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Skillet Scallion & Chile Corn Bread

Skillet Scallion & Chile Corn Bread

1 1/2 C. stone ground Cornmeal, fine grind preferred

1 C. Flour

2 T. sugar

1 T. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Salt

1 2/3 C. Buttermilk

6 T. Butter, melted

1/4 C. Vegetable Oil

2 large Eggs, beaten

1 Red Serrano or Jalapeno Pepper, stemmed, seeded, and minced

1/3 C. minced Scallions

3 T. minced Cilantro

1 T. minced Chives

 

Oil a 9” cast iron skillet well.  Combine cornmeal, flour, sugar, baking powder, baking soda and salt and sift into the howl of an electric mixer.  Combine buttermilk, melted butter, oil and eggs in another mixing bowl.  With mixer running on low or with a wooden spoon, add buttermilk mixture to the dry ingredients and mix well.  Scrape sides of bowl once.  Add chile pepper, scallions, cilantro and chives; mix briefly.  Let batter rest for 15 minutes.  Preheat oven to 400 degrees.  Heat skillet in the preheated oven for 5 minutes.  Pour batter into hot skillet.  Bake for 30 minutes or until a toothpick comes out clean.  When done, turn corn bread out of the pan onto a rack and let cool slightly before serving.

 

 

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Tortilla Soup with Pasilla Chile and Avocado

Tortilla Soup with Pasilla Chile and Avocado

bayless6 corn tortillas

vegetable oil to a depth of 1/2 inch for frying

4 garlic cloves, peeled and left whole

1 small white onion, sliced

2 dried pasilla (or 1 dried ancho) chiles, stemmed, seeded and torn into several flat pieces

One 15-ounce can good-quality whole tomatoes in juice, drained or 12 ounces (2 medium-small round) ripe tomatoes, cored and roughly chopped

6 C. good chicken broth

1 large sprig fresh epazote if you have it

6 ounces Mexican queso fresco or other crumbly fresh cheese*

1 large ripe avocado, peeled, pitted and cut into 1/2-inch cubes

1 large lime, cut into wedges

 

*Such as salted, pressed farmer’s cheese or feta cheese, cut into 1/2-inch cubes or 6 ounces Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 1 1/2 C.)

 

FRYING THE TORTILLAS. Cut the tortillas in half, then into 1/4-inch strips. In a medium-large (4-quart) saucepan, heat the 1/2 inch of oil over medium to 350 degrees F. (Using a thermometer is most accurate, but there are other reliable clues: the oil releases that “hot oil” aroma and its surface begins shimmering. Without a thermometer, test the edge of a tortilla strip to insure that it sizzles vigorously. Remember smoking oil is dangerously overheated and will give the tortilla strips a bad taste.) Add half the tortilla strips. Stir around in the oil nearly constantly until they are golden-brown and crispy. With the slotted spoon, scoop them out and drain on paper towels. Repeat with the remaining tortillas.  OTHER PRELIMINARIES. Pour off all but a thin coating of hot oil in the saucepan and return to the heat. Add the garlic and onion to the oil and cook, stirring regularly, until golden, about 7 minutes. Use a slotted spoon to scoop out the garlic and onion, pressing them against the side of the pan to leave behind as much oil as possible. Transfer garlic and onion to a blender or food processor. Add the chile pieces to the hot pan. Turn quickly as they fry, toast and release a delicious aroma – about 30 seconds in all. Too much frying/toasting will make them bitter. Remove and drain on paper towels. Set the pan aside.  THE BROTH. Add the tomatoes to the blender containing the garlic and onion, and process to a smooth puree. (If using fresh tomatoes, strain the puree to get rid of the pieces of tomato skin.) Set the saucepan over medium-high heat. When hot, add the puree and stir nearly constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the broth and epazote, bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 minutes. Taste and season with salt, usually 1/2 tsp. depending on the saltiness of your broth. SERVING THE SOUP. When you’re ready to serve, divide the cheese and avocado among the soup bowls. Ladle a portion of the broth into each bowl, top with a portion of the tortilla strips and crumble on a little toasted chile. Carry these satisfying bowls of soup to the table and offer your guests wedges of lime to squeeze in to their liking. WORKING AHEAD: Steps 2 and 3 can be completed several days ahead (which means you’ll have the soup virtually ready to serve). The tortilla strips (Step I) will begin to taste stale if not fried the day they’re served. Store made-ahead soup in the refrigerator, covered.

 

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Chorizo and Shrimp Quesadillas with Smoky Guacamole

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Chorizo and Shrimp Quesadillas with Smoky Guacamole2 ripe Haas avocados

1 lime, juiced

A couple pinches salt

1/4 C. sour cream

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

1/2 lb. chorizo sausage, sliced thin on an angle

1 T. extra virgin olive oil, plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

Salt and freshly ground black pepper

4 (12- inch) flour tortillas

1/2 lb., 2 C., shredded pepper Jack cheese

 

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.  Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.  Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

 

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