Posts tagged ‘tortilla’

September 28, 2011

Simply Salsa

I have a few salsa recipes in my repertoire, and I promise I will share all of them with you over time.  This is one of the easiest, and it’s a perfect way for me to use up the peppers in my garden, as I can’t possible add jalapeños to every dish.  Peppers seem to grow like weeds in Houston, they love the heat and humidity, and they seem to survive no matter what I do to them.  If case you didn’t know I’m probably the only person you know who can kill a cactus (yes, I did).

When the peppers are cooked their sharp heat softens, and they take on an unexpected balance of sweetness and deep pepper flavor without the heat.  The cilantro adds a nice freshness and gives the salsa vibrant specks of deep green. This salsa can vary in heat depending on the peppers; so if you have a batch of really spicy ones, only use 4-5 jalapeños.

Ingredients

  • 6-8 jalapeño peppers
  • 2-4 serrano peppers
  • 6 cloves garlic
  • 1/2 medium yellow onion
  • 8 roma tomatoes
  • 1 handful fresh cilantro
  • 2 tsp salt
  • 1 tsp lime juice (half a lime)

Method

  • Fill large pot half way with water (one big enough to cook pasta)
  • Drop in peeled gloves of garlic, onion, and jalapeños.  There’s no need to chop or dice any of the ingredients, the food processor will take care of that later
  • Bring water to a light boil and let vegetables cook for 10 minutes
  • Drop in whole tomatoes and boil an addition 5-10 minutes until the skin of the tomatoes start to split
  • Remove from stove and pour all contents into strainer.  You aren’t going to save any of the water, so you can do this directly in the sink
  • Let cool for 5-10 minutes until cool enough to touch
  • Remove tomatoes skins and pepper stems and put all the contents into a food processor.  If you don’t have a food processor, you can use a blender, but BE CAREFUL!  Blenders don’t have vents so the hot contents will explode if you put it on high.  Take a cloth and hold firmly on the lid while pulsing slowly.  I would also recommend waiting another 5 minutes to cool, believe me, salsa burns are not fun.
  • Pulse on high for 15 seconds
  • Add lime juice, salt and cilantro and pulse until mixture is smooth
  • Taste test, it may need a little more salt and the only way you’ll know is by trying it!
  • Serve warm with tortilla chips

Feel free to mix up the pepper combination.  This is one of those salsas that can one day be blazing hot, and others as mild as bell peppers… it all depends on the time of year and the jalapeños.   Feel free to substitute more mellow peppers, which you can achieve with Ancho, Pasilla or Anaheim, all popular varieties you should be able to find in your local store.

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September 8, 2011

Alicia’s Chicken a.k.a Pollo de la Bandera

I tend to do most of the cooking in our house, but my boyfriend definitely has a few secret recipes up his sleeve.  This is one of them.  He made this for me when we started dating, and I loved it so much I forgo the tortillas all together so I could get a healthier portion of chicken.  Alicia, a family friend, taught him this recipe, which he later shared with me once it passed the taste test! Its true name is Pollo de la Bandera, “Mexican Flag Chicken”, because the green cilantro, red tomato and white chicken make up the colors of the Mexican flag.

The best thing about this recipe is it’s almost impossible to mess up. The chicken always comes out perfectly tender and moist, and you don’t need to fuss over it.  Just stick it on the stove and leave it alone, could that be any easier?  Of course, I encourage you to experiment with the spices, I LOVE cumin so I tend to go a bit crazy with it, but if you prefer something else go for it!  I’d love to hear your ideas.

Ingredients

  • 2 – 3 pound chicken
  • 3 – 4 tbsp. cumin
  • 1 tsp. cayenne
  • 1 tbsp. paprika
  • 3 large tomatoes, diced
  • 1 diced large onion
  • 2 cloves garlic, minced
  • 1 tbsp. salt
  • 1 tsp. peppercorns
  • 1 tbsp. olive oil
  • Chopped cilantro
  • Corn tortillas

Method

  • Bring a large pot of water to a boil
  • Place whole chicken (with skin), peppercorns, salt, and half the onion in boiling water.  Leave it on a light boil for 1 hour with the lid on (start on high and then lower to medium once the water returns to a light boil)
  • Remove chicken and discard cooked onion.   Let the chicken cool and make sure to reserve the chicken stock.  You will use some of the stock in the recipe and the rest can be used throughout the week
  • Once the chicken is cool enough to handle, remove the skin and shred the chicken with a fork.
  • Heat a large skillet on medium; add oil, left over onion, and a sprinkle of salt.
  • Add the minced garlic once the onions are translucent and cook an additional minute.
  • Add chicken and sprinkle with cumin, paprika and cayenne, and mix until the chicken is coated in spices
  • Add 1/2 cup of stock (or more as needed) and diced tomatoes
  • Simmer on stove for 5 mins and garnish with cilantro
  • Warm a few corn tortillas in the microwave.  Place the tortillas in a clean damp cloth and heat for 20 seconds.
  • Fill the tortillas with chicken and serve with a side of salsa or sour cream.
  • Enjoy!

I used the left overs in an omelet the following morning, throw a little cheese on top and you’ve got yourself a gourmet breakfast!

September 7, 2011

Hatch Chile and Chicken Enchiladas

I grew up in a very British household, my mom being from South Wales and my Dad is from London. With two British parents, Mexican chiles weren’t a common ingredient in our home.  It wasn’t until I moved to Houston a year ago that I discovered the varieties available and the subtle differences between each one.  One month into my Houston arrival, the Hatch Green Chili festival was being held at the local Central Market grocery store.  Of course, I came home with bags of roasted Hatch chiles with little idea of what to do with them.  So, I made it up as I went along.

We were having people over for dinner a few nights later and figured it would be a good way to use up a bunch of chiles and make my fellow Houstonians feel at home.  I don’t think Shepherd’s Pie would’ve gone over so well in 102-degree heat.   I settled on Chile chicken enchiladas, I’d never made enchiladas before so this was an experiment, and one that turned out quite well!

You should know, I don’t usually make this dish from scratch (unless I want to spend 2 hours making dinner).  We have this dish the night after cooking chicken;  I always cook extra the night before and it saves me at least in hour in the kitchen.

I also take another shortcut; I buy roasted hatch green chiles.  You can get these in August at most grocery stores, and can be stored in the freezer for use year round.  This will save you time and mess. If you need to roast them yourself, I recommend doing it in the oven.  Put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened. Skin the peppers; then seed, core, and dice them.

Ingredients

  • 2 cups roasted, chopped hatch green chiles (roasted poblanos also work)
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 medium onion finely diced
  • 2 cups chicken stock
  • 1/4 cup flour
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne (optional if you want to add some extra heat)
    1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 8 flour or corn tortillas
  • 1 cup grated Monterrey jack cheese
  • 1 cup grated queso fresco Mexican cheese (if you can’t find this you can substitute with a mild Feta cheese)
  • 1 1/2 pounds chicken, cooked and shredded

Method

Sauce

  • Heat olive oil in skillet over medium heat
  • Add onion and sauté on low-medium heat for about 5 minutes, add garlic for the last-minute so it doesn’t burn
  • Raise heat to medium and slowly stir in spices, stirring for 2 minutes
  • Then sprinkle on the flour and cook, stirring, 1 more minute
  • Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn’t stick to the bottom of the pan.  The liquid will slowly thicken.
  • Add the chopped chiles and simmer on low for about 30 minutes, stirring every 10 minutes or so

While sauce is cooking, shred the leftover chicken.  If you’re starting from scratch, dust the chicken with cumin, salt and pepper and place on oiled grill.  After cooking shred and leave it on the side for assembly.  (You can also chop the chicken, personally like the texture of it shredded).

Now it’s time to assemble!

  • Preheat the oven to 350 degrees F.
  • Spray a large baking dish with cooking spray.
  • Place a tortilla on your cutting board; add a few dollops of the chicken, and then spoon on the sauce.
  • Sprinkle with a little cheese, and roll the tortilla to enclose the filling.
  • Place it seem side down in the baking dish. Continue to fill all the tortillas and put them in the baking dish.
  • Pour the remaining sauce over the top and sprinkle with the remaining cheese.
  • Bake uncovered for about 30 minutes until bubbly and cracked on top.
  • Serve hot with a side of sour cream, salsa or guacamole.

If you want to make this dish vegetarian friendly, just omit the chicken and replace the stock with water.  I usually make one of each when we have friends over.  You can assemble it earlier in the day and then just pop it in the over when your guests arrive.

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