Archive for the ‘Mexican’ Category

Granny’s Tamale Pie

October 3, 2009

IMG_0393I just made this last week from Cook’s Country’s Best Lost Suppers and it turned out fantastic!   One thing to keep in mind, it takes a long time to make with the 2 cooking cycles and also the prep time for cutting the vegetables.    The sauce is delicious.   I actually had to make a new batch with canned chicken stock.    The one adjustment I made was I didn’t enter the remaining oil at step 3.    It seemed like a lot of oil.

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Chicken Enchiladas with Salsa Roja

July 22, 2009

IMG_0116_enchiladasI got this recipe from the Latin American Spice & Recipe Kit, which was on clearance at Williams Sonoma.    Not sure if they have any more, but I got mine at the store on Walnut.    It’s a nice box with 6 different mexican spices (Cumin, Guajillo Chili Powder, Achiote Powder, Ancho Chili Powder, Chipotle Chili Powder, and Mexican Oregano).   I’m pretty sure you can buy most of this in the Giant Eagle Mexican section or Reynas in the Strip.    It’s an interesting recipe as in it requires you to make your own enchiladas sauce, but with a blender – it’s very easy to get everything down to a puree.    I was blown away by the tastiness of the sauce paired with the sour cream.   For the radishes, slices seemed kind of big, so I cut it into planks and it was a nice complement to the other flavors.    I might try not to reduce it too much in the pan, because it didn’t seem like I had enough sauce.    Or possibly double the sauce recipe to have enough left over.

IMG_0116_enchiladas_2Another thing I really like was running the tortillas thru the hot oil.   Not only did it get the tortillas very pliable to roll, it added a little crust and really brought out the flavors.    I’ve used this to much success for making soft tacos out of the remaining corn tortillas.   Usually I’ve been more of a flour tortilla guy.   

One last thing, I might keep the enchiladas in the oven a bit longer to warm especially if it’s taking you awhile to assemble the dish.

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Steak Tacos / Carne Asada

March 19, 2009
Steak Tacos

Steak Tacos

I found this recipe from Cooks Illustrated and it was delicious!    Top notch.    For a less spicy dish, remove some or all of the ribs and seeds from the jalapenos before chopping them in the marinade.   In addition to the toppings suggested below, try serving the tacos with Sweet and Spicy Pickled Onions (recipe inside), thinly sliced radishes or cucumber, or salsa.   When I tried out the recipe, I just used some Roasted Tomato salsa and it was fantastic with the onions and lime juice on the side.    I also used corn tortillas but using flour is fine according to your tastes.

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