Category: Mexican
Aug
13
SERVES: 4
Ingredients
- 1 pound ground sirloin
- 1 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 1/2 tablespoons all-purpose flour
- 1 cup fat-free, lower-sodium beef broth
- 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
- 1 (8-ounce) can no-salt-added tomato sauce
- 4 (8-inch) whole-wheat flour tortillas
- 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers
How to Make It
Step 1
Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
Step 3
Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
Step 4
Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.
https://www.myrecipes.com/recipe/enchilada-casserole-2
Posted in Main, Mexican
Jun
24
SERVES: 6
120 ml plus 1 tbsp. extra-virgin olive oil
60 ml lime juice, from about 3 limes
2 tsp. cumin
1/2 tsp. crushed chilli flakes
450 g boneless skinless chicken breasts
salt
Freshly ground black pepper
3 bell peppers, thinly sliced
1 large onion, thinly sliced
Tortillas, for serving
- In a large bowl, whisk together oil, lime juice, cumin, and chilli flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.
- When ready to cook, heat remaining tablespoon oil in a large pan over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
- Add bell peppers and onion to pan and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas.
https://www.delish.com/uk/cooking/recipes/a30146397/easy-chicken-fajitas-recipe/
Posted in Chicken, Main, Mexican
Jun
24
MAKES: 12
1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
Salt
Freshly ground black pepper
200g cooked shredded chicken
1 (120g) can green chillies
250g salsa
1 (400g) can refried beans
12 hard taco shells
150g grated pepperjack
Freshly chopped coriander, for garnish
- Preheat oven to 190ºC (170ºC fan). In a large pan over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chillies, and salsa and stir until combined and heated through.
- In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
- Top all over with cheese and bake until cheese is melty, 10 minutes.
- Garnish with coriander before serving.
https://www.delish.com/uk/cooking/recipes/a31656829/cheesy-baked-tacos-recipe/
Posted in Chicken, Main, Mexican
Feb
18
SERVES 10
INGREDIENTS
- 2 tsp cumin
- 2 tsp coriander seeds
- 2 chillies (large, dried)
- 2 tsp sunflower oil
- 2 onions (chopped)
- 2 celery stalks (chopped)
- 2 cloves garlic
- 2 tins plum tomatoes
- 1 tin haricot beans
- 1 tin black eyed beans
- 1 tin aduki beans
- 1 tin kidney beans
- 1 tin black beans
- 1 tbs cocoa powder
- 1 tbs paprika
- 1 tbs sweet chill sauce (or tomato ketchup)
- 2 tbs tomato puree
- salt and pepper to taste
To serve
- Grated cheese ((or vegan alternative))
- Sour Cream ((or vegan alternative))
- Chopped avocado
- Sliced chillies
- Sliced radishes
- Coriander
- Lime wedges
- Rice
- Baked potatoes
METHOD
-
Grind the cumin, coriander seeds and chillis.
-
Add the ground spices to a pan and dry fry until aromatic. Remove and set to one side.
-
Fry the onion, celery and garlic in the sunflower oil until starting to turn golden brown.
-
Whilst the onions are cooking, drain and rinse the tinned beans. Reserve half the black beans together with their liquid and blitz with a stick blender to a smooth liquid.
-
Add all the ingredients to the pot, and stir. Put the lid on and cook for 9 minutes to 2 hours at 180C / 350F / Gas 4
To make in the slow cooker
-
Add all the ingredients to the slow cooker pot. Cook for 4 hours on high, or 8 on low. Adjust for your slow cooker.
-
Serve with baked potatoes or rice topped with any of grated cheese, guacamole, salsa and sour cream (vegan if required).
- Adjust the spicing and heat to suit your taste. This chilli is quite earthy form the cumin, use less if you prefer.
- Timings will vary depending on the brand of beans you use – the texture varies widely and your slow cooker. Adjust timings accordingly.
- Freezes well.
https://fussfreeflavours.com/5-bean-chilli/
Posted in Main, Mexican, Vegan, Vegetarian
Dec
21
SERVES 4
Ingredients
- 1 1/2 cups fresh corn
- 3 tablespoons canola oil, divided
- 1 Serrano pepper or small jalapeno, finely chopped
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon salt
- 1 1/2 cups shredded Monterey jack cheese
- 1/2 cup crumbled Cotija cheese
- 2 tablespoons chopped cilantro
- 8 6-inch corn flour tortillas or flour tortillas
Lime & Cumin Crema
- 1 cup Mexican crema or sour cream
- 1 teaspoon lime zest
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
Directions
- Heat a large nonstick pan over high heat. Once hot, add a tablespoon of oil. Add the corn and Serrano pepper. Saute until corn begins to brown, about 5 minutes. Season with ancho chile powder and salt. Pour into a bowl and let cool. Wipe skillet clean, so it can be used to cook the quesadillas.
- Once the corn is cool, add both cheeses and cilantro. Toss to combine.
- To build a quesadilla, place ½ cup of the mixture onto one side of the tortilla and spread it out slightly. Fold the other half of the tortilla over top of the mixture and repeat with remaining tortillas.
- Place the skillet back on the stove and heat over a medium heat. Add one tablespoon of oil. Once hot, add half of the quesadillas. Cook until brown, about 5 minutes, and then flip, cooking five minutes more. Remove the quesadillas from the pan, add the last tablespoon of oil and repeat with remaining quesadillas.
- Cut each quesadilla in half or quarters and serve with Lime-Cumin Crema.
- To make the Lime-Cumin Crema, place all of the ingredients into a small bowl and whisk to combine.
https://food52.com/recipes/81710-elote-style-quesadillas
Posted in Main, Mexican
Dec
21
Posted in Chicken, Main, Mexican
Dec
14
Posted in Main, Mexican, Vegetarian
Aug
31
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1 (4-inch) canela stick
- 6 large egg yolks
- 8 ounces milk chocolate, coarsely chopped (about 1 heaping cup)
- 1/3 cup Patrón XO Café (or other coffee-flavored liqueur)
- Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
- Combine milk, cream, half of the sugar, and canela in a large saucepan and bring to a simmer over medium heat.
- Meanwhile, whisk together remaining sugar and egg yolks until pale yellow. Once milk mixture is hot, slowly pour half of milk mixture into egg mixture, whisking constantly. Pour milk and egg mixture back into the saucepan and cook, stirring constantly, over low heat until it is as viscous as melted ice cream and coats the back of a spoon, about 10 to 15 minutes. (When you draw your finger across the spoon, it should make a mark through the custard.)
- Remove from heat, add chocolate, and whisk until chocolate is melted and custard is smooth. Whisk in coffee liqueur. Strain into a large heatproof bowl and place ice cream base over ice water bath to chill, about 10 to 15 minutes.
- Once ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, freeze in an ice-cream maker according to the manufacturer’s instructions.
https://www.chowhound.com/recipes/mexican-chocolate-ice-cream-11092
Posted in Dessert, Mexican
May
12
Posted in Chicken, Main, Mexican
May
12
Posted in Main, Mexican
