Mexican Food

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Chunky Guacamole

Ingedients

4 ripe Haas avocados
3 tbsp. freshly squeezed lemon juice — one lemon
8 dashes Tabasco sauce
1/2 cup small-diced red onion
1 large clove garlic, minced
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 medium tomato, seeded and small-diced

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.




Mexican Chicken Tortilla Soup

4 split (2 whole) chicken breasts, bone in, roasted with skin on - makes for juicier meat
2 medium sized chopped yellow onions
3 stalks celery, chopped
2 large carrots, chopped
2 1/2 quarts chicken stock
1 (28 ounce) can crushed tomatoes
2 jalapeno peppers, seeded and chopped
1 tsp. ground cumin
1 tsp. ground coriander seed
6 corn tortillas ( sliced into thin strips )

Sides:

sliced avocado
sour cream
grated cheddar cheese

Roast the chicken breasts at 350 for about 45 minutes or until done. I rubbed them down with salt, pepper, olive oil and a little paprika. When they are cool enough to handle, shred the meat.

In a Dutch oven pan cover the bottom with olive oil (less is better than more). When the oil is hot, add the onions, celery and carrots. Cook over medium-low heat or until the onions begin to brown. Takes about 10 minutes. Add the chicken stock, tomatoes, jalapenos, cumin, coriander, 1 tsp. salt (depends on how salty the broth is) and 1 tsp. pepper. Also toss in the sliced tortillas which should be sliced into 1/2 inch strips. Bring the soup to a boil, then lower the heat and simmer for about 25 minutes.

Add the shredded chicken, and season to taste. Serve the soup and top with a sliced avocado, a dollop of sour cream and some grated Cheddar cheese. If you love cilantro, that would be good too.




Chicken Chimichangas

Ingredients
1 (16-ounce) jar picante sauce or salsa, divided
7 cups chopped cooked chicken
1 small onion, diced
2 to 2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon salt
20 (8-inch) flour tortillas
3 cups (12 ounces) shredded Cheddar cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato


Preparation
Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.

Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Yield
Makes 20 servings

Chiles Rellenos Casserole

Ingredients
1/2 pound ground chicken
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 cup (4 ounces) preshredded colby-Jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites


Preparation
Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.
Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.

Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.

Yield
6 servings (serving size: 1 (3 1/2-inch) square)



Jalapeno Corn Bread

Ingredients:

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tbsp baking powder
2 tbsp kosher salt (I used sea salt)
2 cups milk
3 extra large eggs, lightly beaten (I used large eggs)
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated and divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish (I used a total of 3 scallions)
3 tbsp seeded and minced fresh jalapeno peppers

Process:

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, combine the milk, eggs, and butter.
3. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix.
4. Mix in 2 cups of the grated cheddar, the scallions and jalapenos
5. Allow the mixture to sit at room temperature for 20 minutes.
6. Preheat the oven to 350 F.
7. Grease a 9x13x2-inch baking pan
8. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions.
9. Bake for 30 to 35 minutes or until a toothpick comes out clean.
10. Cool and cut into large squares.
11. Serve warm or at room temperature

Mexican Chocolate Pots de Crème

Ingredients

1 cup heavy whipping cream
1 cup whole milk
1 teaspoon espresso powder
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons coffee liqueur (such as Kahlúa)
6 ounces finely chopped high-quality bittersweet chocolate
6 large egg yolks
2 tablespoons superfine sugar

Note: You will need 6 - four oz capacity ramekins for this recipe

Preparation

1. Preheat oven to 300°. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liqueur.
2. Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.

3. In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes.

4. Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.

Source: Cooking Light
The Barefoot Contessa - Ina Garten
Sunset Magazine