Category: Mexican or Tex-Mex

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Odelay Quinoa
Author:
Cuisine: Mexican
Recipe type: Main
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Tablespoon vegetable oil
  • 1 Jalapeño or Seranno seeds removed, chopped
  • ½ red pepper, diced
  • 1 yellow onion, chopped
  • 1 15oz can of diced tomatoes
  • 4oz-can of Hatch diced green chilies
  • 1 cup quinoa
  • 2 cup vegetable broth plus 2 tsp of miso or Ssamjang paste
  • 1 can of hominy or 1 cup frozen corn
  • 1 15 oz can black beans, drained and rinsed
  • 1 tbsp chili powder
  • 1 tbsp of Mexican oregano
  • 1 tbsp cumin
  • 1 tsp of smoked paprika
  • ½ lime of juice
  • Healthy squirt of a sweeter BBQ sauce
  • 1 tbsp of butter
  • Salt and pepper to taste
  • Coriander chutney and sour cream when serving
Instructions
  1. Saute onion, jalapeno, and bell pepper in oil till translucent over medium heat
  2. Add tomatoes and chilies and reduce 5 minutes
  3. Add quinoa and stock and lower to a simmer and cook 30 minutes
  4. Add beans and hominy and seasonings and cook additional 20 minutes
  5. Finish with bbq sauce, lime juice, and butter.
  6. Season to taste

 


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In the midst of the winter a good soup recipe is always needed.  Tonight I whipped up a  simple soup.  Pozole is a precolumbian soup  that the Aztecs made highlighting hominy.  Hominy is a corn that is soaked in lye so make sure you rinse this product thoroughly.

1.5lbs chicken boneless  thighs cut in 8-10 pieces per thigh

2 cans hominy

1 large onion chopped

1 poblano or bell pepper chopped

1 carrot chopped

4 garlic cloves

1 can green El Pato tomato

1 tbsp of good quality chile powder or I use guajillo chile paste I concocted

2 Tbsp Cumin

1 Tbsp Mexican Oregano

Season salt or Goya to taste

2 Tbsp of Masa or cornmeal to thicken

3 cups chicken broth or water

  1. Heat a tablespoon and a half of oil over medium heat in a large dutch oven.  Place chicken in dutch oven and brown on all sides.  Remove and set aside.
  2. Place onion, pepper, and carrot in pot and saute 4-5 minutes. Add garlic and saute 1 minute. Deglaze pan with can of El Pato and bring to simmer.
  3. Add the two cans of rinsed hominy, and add three cups of chicken stock.  Bring to simmer and lower heat.
  4. Cook for 30 minutes then add spices and masa.  Add your favorite hot sauce or a chipotle pepper if you want more heat especially if you used a bell pepper.
  5. Cook another 15 minutes or until soup has thickened.
  6. Serve with a dollop of sour cream and some minced cilantro if you want.

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Some fall cleaning out of the freezer inspired me to make a creative dish with some leftover Cajun Pot Roast from a few month back.  I never really made tamale pie until recently at work and it inspired me as it was a crowd favorite.  Although this recipe is not rocket science and is no osso bucco it is satisfying and easy.

2-3 lbs leftover pot roast or store bought prepared cooked until shredable (I have made this dish with pork carnitas)

1/2 onion diced

1 can tomatoes with green chiles

1/2 cup of a savory smokey bbq sauce

couple dashes of a mexican style hot sauce

1.5 cup of masa or cornmeal

1.5 cup of water or Chicken stock plus 2.5 cups water

  1. Heat oven to 350
  2. In a oven proof saute pan or a cast iron skillet heat 2 tablespoons of vegetable oil over medium heat.  Meanwhile, Combine stock, 2 tsp salt and masa in a bowl. Bring water to boil, and add cornmeal or masa mixture stirring constantly 3-4 minutes.  You can add some frozen corn and jalapeno to make it fun.
  3. Add diced onions and saute till slightly translucent
  4. Add beef and make sure all is pretty well shredded some clumps okay.
  5. Add Bbq and hot sauce and bring to a simmer….camelization might occur but don’t let it get too brown.  Season to taste( I use garlic powder,  Adobo with cumin,  chile powder).  Add chopped pepper or diced green chiles if you wanna make it interesting.
  6. Deglaze pan with drained diced tomatoes with green chiles and let simmer 10 minutes.
  7. Add masa mixture with a spoon shaped spatula to top of meat and tomato mixture.
  8. Cover with a 1/2 cup of your favorite cheese or a blend.  I like a monteray jack cheddar and cotija blend.
  9. Place in oven till golden brown about 30 minutes

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As the fall is upon us I get excited as the season supports my love of bold and savory flavors.  I plan on make one of my classic progressive dishes Green Chile Crema  Chicken Enchiladas.  I am using chiles from one of our  gardens.  This is a recipe that I received from my mom and have updated.  I use mostly fresh ingredients and cut out the need for some of the throwback products that used when the recipe was conceived.

1.5 of Chicken Thighs(approx 4-5 thighs)

3 Small Poblano chiles diced

1 Med Onion diced

1 Can of Salsa Casera from Herdez or El Pato Green

4 Tbsp of  oil(type not important)

3 Tbsp of Flour

1 Tbsp of Masa(optional but adds nice corn flavor to sauce)

1.5 cup of milk

Package of 10 softtaco size tortillas

Small package of Mexican cheese enough to cover enchiladas.

1. Turn on oven to 350 for roasting chicken

2.  Put on a burner over a medium flame a saucier with your oil in it.  Once warm but not to hot add flour and make a blonde roux2-3 minutes.  Add the Masa cook additional minute.  Add diced onion and chiles and cook 5-7 minutes.  Lower flame slightly and slow add milk and stir constantly.  Everything will start to thicken.  Sauce should have a light gravy constistancy add more milk if too thick.  Add bit of sour cream or crema if too thin.

3.  In a 9×13 Perex  put in your chicken thighs season with a season salt(I used some bbq rub I had left over from Summer  Goya Adobo works great too)  Place in oven for 30 minutes.

4.  Let chicken cool and dice and put back in dish.  Add one can diced tomatoes.  I added addition chilis too.  Mix throughly and move mixture to one side of dish.

5.  Heat up tortillas for about 35 seconds in microwave.  Place chicken mixture with tongs in lower 1/3rd of   tortilla.  About one tong full is all you need.  Roll up and place on empty side of dish moving toward chicken pile. Put sauce and sour cream over enchiladas

6. Place dish in oven and bake 20 minute.


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