Tag: Mexican

Posted on » by Dino » Theme:

Rick Bayless’ “Easy But Tasty!” Arroz con Chorizo y Lentejas (Chorizo Rice with Lentils)

Notes

Since we no longer have a stand-alone rice cooker we used our Instant Pot® to make this. I didn’t take notes on the changes we made, but I would note that the lentils were fully cooked after the first step. To prevent them from becoming a soggy mess, we took them out and added them at the end after everything else was cooked. It was easier to start the 2nd step right in the Instant Pot® without having to dirty a skillet.

Also noteworthy is the Merquén spice mix I brought over. It made its way to a friend of ours via a visitor from Chile. It’s often used as a condiment on lentil dishes in Chile. Merquén is the traditional Spice of the Indigenous Mapuche Tribe in Chile. It is a mix of smoked Goat Horn peppers, coriander, cumin, and salt.

Ingredients

  • ⅓ cup lentils, preferably the black beluga or green French lentils
  • 4 ounces fresh Mexican chorizo sausage, casing removed
  • 1 cup rice (I prefer medium-grain rice here)
  • ½ cup chopped green or knob onions (about 2 onions)
    Or ⅓ cup chopped regular or garlic chives
  • Salt
  • (optional) Merquén spice mix

Directions

  1. Place the lentils and ¾ cup water in a rice cooker and cook for about 20 minutes or until the rice cooker turns to the “keep warm” mode; the lentils should taste about half done.
  2. Meanwhile, in a large (10-inch) skillet set over medium heat, cook the chorizo, breaking up any clumps, until it has begun to brown, about 7 minutes. Stir the rice into the chorizo and cook, stirring nearly constantly, until it has turned from translucent to milky white, about 3 minutes more.
  3. When the lentils are ready, scrape the chorizo and rice mixture into the rice cooker along with the onion (or chives), 1 teaspoon salt and 1 ¾ cups water. Cover the rice cooker, once again turn it to “cook” and let the rice cook until the appliance switches to “keep warm” mode, 15 to 20 minutes.
  4. Taste a grain of rice: it should be very close to done at the core. If not, sprinkle a little water, recover and cook 5 minutes more. Gently fluff the mixture with a fork, reaching all the way to the edges at the bottom, to release steam and slow the cooking (though of course it can hold up to an hour or so in “keep warm” mode.)
  5. You’re ready to serve.
Posted on » by Ashley » Theme: ;

Chicken Enchiladas

Chicken Enchiladas
Tyler Florence – Food 911

Total Time: 1 hr 15 min
Prep: 1 hr
Cook: 15 min
Yield: 16 enchiladas, 8 servings

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned (I use 2 full cans)
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Posted on » by Dana & Nancy » Theme:

Esquites (Mexican Corn Salad)

From Closet Cooking

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients
  • 2 tablespoons butter
  • 3 cups corn (about 4 ears), cut from the cob
  • 1/2 jalapeno, seeded and finely diced
  • 3 tablespoons mayonnaise
  • 1 glove garlic, grated
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 lime, juice
  • 2 tablespoons cotija (or feta), crumbled
  • chili powder to taste
Directions
  1. Melt the butter in a heavy skillet over medium-high heat.
  2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
  3. Add the jalapeno, saute for a minute and remove from heat.
  4. Mix everything and serve warm or at room temperature.