Carne Asada

1/4 cup fresh lime juice

3 cloves garlic, minced

2 T. olive oil

1 (1 pound) Flat Iron Steak (Or skirt steak or flank steak)

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground red pepper

Combine 1/4 cup juice, garlic, olive oil and steak in shallow dish.  Sprinkle cumin, salt and red pepper over both sides of steak.  Marinate for 3 hours.  

Heat grill or grill pan over high heat.  Let rest for 10 minutes and then cut into thin slices or pieces.

Serve with Pico De Gallo, Guacamole, Lime/Cilantro Rice, Black Beans, Lettuce, Cheese, and Sour Cream on tortillas.

Best. Mexican. Rice. Ever. (Honey Chipotle Mexican Rice)

This rice has the perfect blend of smokey and spicy - not too acidic and not too sweet.  It's really good.  Sorry about the cut and paste job on the recipe - while I use all the ingredients listed, the quantities change depending on what type of rice I have. 

• 1 chipotle chile in adobo, chopped
  1 chipotle chile in adobo
  7 ounces fire roasted tomatoes, undrained (1/2 of a 14 oz can)
  1/2 small yellow onion, chopped
  1 garlic clove, peeled and crushed
  1/4 cup water
  1/2-1 teaspoon salt
  1/4 teaspoon red pepper flakes
  1/4 cup honey
  1 tablespoon cider vinegar
  1 -2 medium jalapeno
  1 cup rice (white or brown - just adjust liquids accordingly)
  2 tablespoons vegetable oil
  2 minced garlic cloves
  1 cup chicken broth
  1/2-1 teaspoon kosher salt

Directions:

1. In a small saucepan, bring chile, tomatoes, water, onion, garlic, salt and red pepper to a boil for 2 minutes, then reduce to a simmer. Cook, slowly, covered for 15 minutes.
2. Puree mixture in a blender (or use an immersion blender) until smooth. Stir in the honey and vinegar. You can make this ahead and refrigerate for a couple of days if needed. NOTE: You will need exactly 1 cup of the puree for the rice (I use however much i feel like). 
3. Remove ribs and seeds from jalapenos and discard. Mince flesh and set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.
5. Heat oil in a large skillet or saute pan over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 5 minutes.
6. Reduce heat to medium, add garlic and minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture, and salt. Stirring frequently,continue cooking for 5 minutes or until rice is cooked through and the liquid has been absorbed, If the rice looks too dry before it is cooked through, add more puree or stock or plain water by tablespoonfuls to reach desired consistency.

Chicken Enchiladas with Roasted Tomatillo Sauce

This recipe is from the Recipe Shoebox and I've found lots of good recipes there.  We really liked these enchiladas and I believe there were originally found in the Food Network magazine.  They have such a great flavor and a great little kick.

We went a little over kill of the feta (that was husbands job), but it was still delicious!

1 small red onion, halved
1-1/2 lbs. tomatillos, husked and rinsed
1-2 serrano chile peppers, stemmed and seeded
1/2 cup chicken broth
1/2 tsp. salt
pinch of sugar
Corn tortillas
3 cups shredded rotisserie chicken
2-1/2 cups shredded mozzarella or Monterey Jack cheese
1/2 cup fresh cilantro, chopped
2 Tbs. olive oil, plus more for greasing
3/4 cup feta cheese or queso fresco (I used feta cheese)


Directions:  Preheat the broiler.  Slice half of the onion into thin rings and set aside.  Place the other onion half, tomatillos, and serranos on a foil lined baking sheet and broil until the vegetables are soft and slightly brown, 7 - 10 minutes, turning as needed.  Transfer the vegetables and any liquid to a blender, add broth and puree.  Season with salt and sugar. 

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered.  Toss the chicken with 2 cups shredded cheese  and chopped cilantro in a bowl.  Spoon a portion of the chicken mixture down the middle of each tortilla and roll up.  Place the enchiladas side by side in a lightly oiled 9x13-inch baking dish and brush with the 2 tablespoons olive oil.  Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese.  Return to oven and broil until the cheese is bubbly and golden brown, 3-5 minutes.  Garnish with onion rings, feta cheese, and any remaining cilantro. (NOTE:  We skipped the raw onion rings, since I knew my kids wouldn't touch them.  I don't recommend skipping the feta cheese.  I loved the flavor it added.)  Makes 6-8 servings.   Enjoy!

Chicken Enchiladas

My husband is not a fan of the universal meal "Chicken Enchiladas".  He says they are too soft and mushy and he is kind of a texture guy.  So I've been on the search for a chicken enchilada that he would like.  I've finally accomplished my task.  These enchiladas are a little time consuming, but really turn out nice.  They have a nice flavor and are not mushy and packed full or chicken and yummy goodness :)  I got the recipe from www.allrecipes.com.

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (14.5 ounce) can stewed tomatoes
• 12 small chile peppers, diced (optional)
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (14.5 ounce) can chicken broth
• 1 bunch green onions, chopped
• 1/2 pint heavy cream
• 6 (6 inch) corn tortillas (I used 12 small corn tortillas)
• 3 cups shredded Cheddar cheese
• 1 (10 ounce) can enchilada sauce (I used green enchilada sauce because I like that better)

Directions

1. Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.  (I usually marinate chicken that has anything to do with mexican food in a mixture of lime juice, red wine vinegar, cumin, chili powder, and salt and pepper.  But don't do it for too long because the lime juice starts cooking the chicken).
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
4. Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
5. In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

Chicken Mole

Another great, quick, chicken dinner recipe.  I've had Chicken Mole twice my whole life; once while on a cruise in Mexico at some swanky restaurant, and once in Salt Lake at the Red Iguana.  This recipe isn't the traditional sauce, but really close, yummy, and way easier.  My kids and hubby all liked this dish.

2 T. vegetable oil
4 pounds chicken
1 small onion, chopped
1 garlic clove, chopped
2 cups salsa
1 cup chicken broth
2 T. chili powder
3 T. creamy peanut butter

Heat oil in large skillet and add chicken.  Cook for a few minutes, just until the outside gets browned.  Don't worry about cooking all the way through you will put the chicken back in later.  Remove the chicken from skillet and add the onion and garlic.  Saute for 2-3 minutes or until tender.  Stir in salsa, broth, chili powder, peanut butter, and cocoa.  Bring to a boil.  Reduce heat to medium-low and add chicken.  Cook for 20-25 minutes or until done.  Serve with rice!

Sweet Corn Cake

A long time ago we ate at the Cheesecake factory and I had a wonderful meal with some kind of cornbread that was so soft and sweet and delicious.  I have been on the hunt to find a similar recipe ever since then. Recently, after eating there again with my in-laws, I rededicated myself to finding the recipe, but this time I looked not at recipes for corn bread, but rather corn cake.  I found this sweet corn cake recipe on allrecipes and it was a huge hit.  I served this with burritos full of chicken, black beans, corn, saffron rice, cilantro, cheese, salsa, and fresh squeezed limes.  It was delicious

Ingredients

• 1/2 cup butter, softened
• 1/3 cup masa harina (if you can't find corn flour, you can use regular flour or just plain corn meal)
• 1/4 cup water
• 1 1/2 cups frozen whole-kernel corn, thawed
• 1/4 cup cornmeal
• 1/3 cup white sugar
• 2 tablespoons heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Directions

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Technically corn flour and corn meal are the same product, but corn flour is ground to a smoother flour-like texture.

Simple Carne Asada

Wow, it's been a while since a post. Here is a fun fresh mexican dinner. Shawn and I actually saw a recipe similar to this on Dinner, Drive-Ins, and Dives, or as Shawn says, "the Triple D". We always watch this like at 11:00 at night and then we fall asleep hungry. I like this recipe because it is really fresh and simple. It is not your standard taco and has a unique flavor with all the onion and cilantro.

1 lb. ground beef

1/2 onion

2 T. lime juice ( or one fresh lime)

Cook beef and onion until cooked through and then turn off heat and add lime juice.

1/2 onion, finely chopped

1/4 cup chopped cilantro

1-2 T. lime juice (about one fresh, but I really didn't measure I just squeezed until it tasted right)

Mix these 3 ingredients together for the cilantro/onion relish.

Warm tortillas and layer with beef, cilantro/onion relish, favorite salsa, and a little cheese. You can serve with a lime slice for a little extra kick.

ENJOY!

Sweet Potato Enchilada

My husband and I have become accidental vegetarians here in Jerusalem.  Meat is expensive and we are poor.  Thus, I've been unearthing all kinds of meatless dishes that don't have anything to do with Tofu.   I have been surprised at the filling and delicious meatless main dishes that abound.  Here is one of our recent favorites.

(can you tell I stole this right from allrecipes.com?)

Ingredients

• 5 sweet potatoes
• 1 (8 ounce) package cream cheese, softened
• 4 green onions, chopped (I used carmelized white/yellow and it was fine)
  
• 1 teaspoon chili powder
• 1 teaspoon ground cumin (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup vegetable oil for frying
• 12 (7 inch) corn tortillas (I used flour and it turned out great)
  
• 1 (19 ounce) can enchilada sauce
• 1 (8 ounce) package shredded Monterey Jack cheese

Directions

1. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
2. Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
3. Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
4. Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels. (unless you use flour tortillas)
   
5. Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
6. Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.
   

Spicy Tex-Mex Bowl

1/3 cup lentils
1 1/3 cups water
5 strips bacon
1 onion, chopped
1 can (16 oz) pinto beans, undrained
1 can (16 oz) red kidney beans, undrained
1 can (15 oz0 diced tomatoes, undrained
2 tablespoons ketchup
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes


1. Boil lentils with water for 20 to 30 minutes, drain
2. In small skillet, cook bacon until crips; remove, drain. In same skillet, cook onion in bacon drippings until soft
3. Combine all ingredients in teh crock pot and cook for 5 to 6 hours on high or 3 to 4 on low.
4. Add pay leave before serving.

Baked Creamy Chicken Taquitos

This recipes is from www.ourbestbites.com, which is a great food website. I usually love most of their recipes. I really liked the creamy chicken mixture.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese small corn tortillas

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. You can dip them in salsa, guacamole or whatever you like.

Honey Lime Chicken Enchiladas

These really are great enchiladas. I love that they are a little different than the standard enchilada, a little spicy with a little sweet and we really liked them.

3/4 cup honey
lime juice (1-2 limes)
1 T. chili pwd.
1/2 tsp. garlic pwd.
1 tsp. cumin
1 lb. chicken, cooked and shredded
8-10 flour tortillas
monterey jack cheese, shredded

Sauce:
16 oz. green enchilada sauce
1 cup heavy cream

Mix the first five ingredients and toss wiht the shredded chicken and let marinate for atleast 1/2 hour. {I just put those five ingredients with the cooked chicken in a Ziploc bag in the fridge in the morning and let it sit all day}. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 pan. Fill tortillas with chicken mixture and shredded cheese. Put tortillas in pan and cover with sauce and remaining cheese. Bake at 350 for 30 minutes or until brown and crispy on top.

To make sauce: mix the remaining enchilada sauce with cream and any leftover marinade. I took a few liberties with the sauce. First, I didn't have any heavy cream, so I used 1/2 cup cream of chicken soup and 1/2 cup regular milk. That seemed to work, but really anything that will thicken up the sauce is good. Also, I didn't have any leftover marinade-my chicken sucked up all the yummy goodness, so I just added about 1 T. of honey and 1 T. lime juice to the sauce.