Tag: Mexican

Flour Tortillas

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Griddle-Cooked Tortillas

These tortillas are quick and relatively easy to make — and they don't end up too thick.
Prep Time30 minutes
Cook Time20 minutes
Resting Time1 hour
Total Time1 hour 50 minutes
Course: Breads, Muffins & Quickbreads
Cuisine: Mexican
Keyword: bread, flatbread
Servings: 8 tortillas

Equipment

  • Griddle (we use an electric one, but you can use a skillet or two instead)

Ingredients

  • 1/3 cup lard we use bacon grease
  • 1/2 cup cool water
  • 9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling Ounces by weight, not volume
  • 1 teaspoon kosher salt

Instructions

  • Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
  • Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
  • Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
  • Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.
  • Heat an electric nonstick griddle to 375 degrees F.
  • Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

Notes

From Alton Brown on The Food Network

Gallo Pinto (Costa Rican Rice and Beans)

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Gallo Pinto

“I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as “spotted rooster”, and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.”
Course: Side Dish
Cuisine: Costa Rican, Mexican
Keyword: Vegan, vegetarian

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onions finely chopped
  • 2 garlic cloves minced
  • 3 cups cooked white rice
  • 2 cups cooked black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 2 -3 tablespoons vegetarian worcestershire sauce regular can be used as well
  • salt & freshly ground black pepper to taste
  • fresh cilantro optional
  • sliced green onions optional

Instructions

  • Heat oil in a large skillet over medium heat.
  • Add onion and sauté until it just begins to soften and turns color.
  • Add garlic and sauté for about 5 minutes, or until onion is golden.
  • Add spices and Worcestershire, and stir into onion and garlic.
  • (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
  • Next, add the beans and then the rice.
  • Combine the rice and beans evenly and cook until mixture is heated through.
  • Add salt and pepper to taste and serve hot.
  • Garnish with some chopped cilantro or green onions if you prefer.
  • Vegetarians use only the vegetarian Worcestershire sauce.

Notes

Kozmic Blues on Food.com

Slow-cooker Black Beans

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Slow Cooker Black Beans

The easiest way to cook black beans is in a slow cooker. It's easy and budget-friendly. (Dad uses the Mexican variation.)
Course: Side Dish
Cuisine: Mexican
Keyword: slow-cooker, Vegan, vegetarian

Ingredients

  • 1 lb. dried black beans picked over to remove broken or wrinkled beans or small stones
  • 6 cups water
  • 1 onion halved or diced
  • 2-3 whole garlic cloves
  • 1 bay leaf
  • 1 tablespoon salt this seems like a lot, but is fine with this much water, you can use less
  • 2-3 sprigs fresh cilantro
  • 1/2 tsp dried oregano
  • 1-2 splashes hot sauce i.e., Cholula
  • 1/2 tsp ground cumin

Instructions

  • Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a colander and rinse again.
  • Place black beans, onion, garlic cloves, and bay leaf in a slow cooker. Add water.
  • Cook on high for about 3-4 hours, testing after 3 hours. To test doneness, spoon out a few beans and blow on them. If the skins peel back, they beans are ready. Taste just to make sure. If all of the water has been absorbed, add more. Beans must stay completely covered to prevent them from burning. If cooking on low for 6-8 hours, test the beans at the 6 hour point.
  • Add the salt and let cook, or sit with heat off for another 20-30 minutes, to absorb the salt. Remove the bay leaf, garlic cloves, and onion before using, if desired.
  • Use immediately, or allow to cool before transferring beans and some of the cooking liquid to a zipper-lock freezer bag or airtight container and refrigerate for up to 1 week, or freeze up to 3 months. If freezing, flatten bag in freezer–it makes for easier defrosting. Defrost in warm water.

Notes

Prep time
20 mins
Cook time
4 hours
Total time
4 hours 20 mins

Slow-cooker Carnitas

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SLOW COOKER PORK CARNITAS

The easiest carnitas you will ever make in the crockpot, cooked low and slow for the most amazing fall-apart tender goodness!
Course: Main Course
Cuisine: Mexican
Keyword: meat, pork, slow-cooker

Ingredients

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt or more, to taste
  • 1 teaspoon ground black pepper
  • 4 pound pork shoulder excess fat trimmed
  • 4 cloves garlic peeled
  • 2 onions quartered
  • 2 oranges juiced
  • 2 limes juiced

Instructions

  • In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
  • Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
  • Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
  • Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
  • Serve immediately.

Notes

yield: 8 SERVINGSprep time: 10 MINUTEScook time: 8 HOURS, 30 MINUTEStotal time: 8 HOURS, 40 MINUTES
Adapted from Closet Cooking.
This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2014/10/10/slow-cooker-pork-carnitas/

Dad’s Killer Guacamole

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Guacamole

Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: Vegan, vegetarian

Ingredients

  • 2 ripe Haas Avocados–dark green to the point of blackness butter-soft to the touch but not mushy. (Avoid the huge, bright green ones. They’re mealy and flavorless. Not one of Florida’s finer contributions to world culture.)
  • 1-2 tablespoons of your favorite salsa I like it medium-hot and smokey–Chipoltle for me! I used to dice the tomatoes and onions and peppers and all, and then just got lazy.
  • 1/4 tsp ground cumin or add more to taste
  • 1 small clove garlic crushed and minced a larger clove will give you more of a garlic kick
  • 1/4 tsp salt Again, add more to taste if you’d like; the previous two ingredients can be replaced w/garlic salt if you’re in a hurry
  • Juice of 1/2 Lime
  • A smidgeon of Dijon Mustard Shhh! Top secret!
  • A dash of tequila! This ingredient and the previous operate on the Vermouth-in-Martini/Mies van der Rohe principal–less is more.
  • Cayenne or finely diced jalapeños to taste for heat optional

Instructions

  • Combine in a bowl (a stone mortar is traditional) and mash the hell out of it until it’s smooth.
  • Serve with fajitas, chips, and/or veggies.

Chicken Fajitas

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Chicken Fajitas

Course: Main Course
Cuisine: Mexican
Keyword: grilling, poultry

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion thinly sliced
  • 1 teaspoon kosher salt divided
  • 2 large medium red bell peppers thinly sliced
  • 1 medium jalapeño thinly sliced
  • 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/4-inch thick strips (or flank steak)
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons freshly squeezed lime juice from 2 limes
  • For serving:
  • Tortillas warmed
  • Sour cream
  • Lime wedges
  • Guacamole

Instructions

  • Heat 1 tablespoon of the oil in the largest skillet you have (at least 12 inches) over medium-high heat until shimmering. Add the onions and season with 1/4 teaspoon of the salt.
  • Cook, tossing often with tongs to prevent burning, until they begin to soften and brown, about 3 minutes.
  • Cook the peppers, jalapeño, and garlic until fragrant.
  • Add the bell peppers, jalapeño, and garlic and season with 1/4 teaspoon of the salt.
  • Cook, again tossing often, until starting to brown and the garlic is quite fragrant, about 3 minutes. Brown the chicken with the spices.
  • Transfer the vegetables to a plate.
  • Return the pan to medium-high heat (no need to clean) and add the remaining 1 tablespoon oil. Add the chicken and season with the remaining 1/2 teaspoon salt, oregano, and cumin.
  • Cook undisturbed until the chicken has some golden-brown color, flipping halfway through, about 6 minutes total.
  • Add the vegetables back to the pan, add the lime juice, and finish cooking. Cook until the chicken is cooked through and the peppers are soft, about 2 minutes moreServe the chicken and vegetables in warmed tortillas with sour cream and extra lime wedges for squeezing.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Notes

SERVES 4 to 6
PREP TIME:15 minutes
COOKING TIME:12 minutes
https://www.thekitchn.com/chicken-fajitas-22925574

Vegetarian Quesadillas

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VEGETARIAN QUESADILLAS

Course: Main Course
Cuisine: Mexican
Keyword: vegetarian

Ingredients

  • 1/2 cup Red Bell Pepper chopped
  • 1/2 cup Zucchini chopped
  • 1/2 cup Yellow Squash chopped
  • 1/2 cup Red Onion chopped
  • 1/2 cup Mushrooms chopped
  • 1 Tbs Olive Oil
  • Cooking spray
  • 6 ct 9 inch Whole wheat Tortillas
  • 1 1/4 cup Reduced-fat Sharp Cheddar Cheese, shredded

Instructions

  • In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender.
  • Remove vegetables from pan.
  • Coat the same pan with cooking spray, and place one tortilla in pan.
  • Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese.
  • Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla.
  • Cook until golden on both sides, for approximately 2 to 3 minutes per side.
  • Remove quesadilla from pan, and repeat with remaining ingredients.
  • Cut each quesadilla into 8 triangles with a pizza cutter.
  • Serve hot.

Notes

Serves: 6