Category Archives: Tex-Mex

White Chicken Chili

Today has been a rainy (read: lazy) day. These kinds of days require comfort food…comfort food and football.

Sweet baby girl is whining, so I best get typing up this recipe!!

White Chicken Chili

  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • olive oil
  • 3 boneless skinless chicken thighs
  • 1 large can (8oz) green chilies
  • 1 quart veggie or chicken broth
  • 1/2 quart (approx) water
  • 2 limes, juiced
  • 1 Tbsp cumin
  • 1 tsp ancho chili powder
  • salt & pepper to taste
  • 2 cans white cannellini beans

For topping… cilantro, sour cream, avocado (a must!), cheese, and tortilla chips or fritos

In a large dutch oven start by sautΓ©ing the peppers, onion, and garlic. Cook for a few minutes over medium heat and then push the veggies off to the side of the pan and put in the chicken thighs. Cook for 1 min on each side until the meat is white in appearance on the outside. Then add in spices, vegetable broth, water, juice of 2 limes, and the can of green chilies. Bring the chili to a simmer and cover for an hour. Take out thighs & shred meat. Add meat back to the dish. Rinse both cans of beans. Mash approx 1 can of beans, leave the other one whole, and add both to the soup. Turn soup up a bit and cook for approx 15 mins. Serve with the topping ingredients!

*I could have added corn to this dish… also, corn meal might have been a nice way to thicken it!

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Filed under Main dishes, Soups, Tex-Mex

Shredded beef tacos with avocado, corn & black bean salsa, and flash fried corn tortillas

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I based the recipe off of Tyler Florence’s Mexican Pot Roast Tacos recipe on the food network

  • 2 pounds beef stew meat
  • 4 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 vdalia onion, diced
  • 1 pint size jar quartered tomat0es (I used some from my garden last year) or 1 (28-ounce) can crushed tomatoes
  • 1/2 jar water
  • 2 tsp cayenne pepper
  • 1 tablespoon ground cumin
  • 1 lime, juiced

Brown the stew meat in olive oil until brown on all sides. Add in garlic & onions. Cook for a few minutes till soft. Add in tomatoes, water, and the rest of the seasonings.
Bring pot (I used a dutch oven) to a boil, then turn down to simmer for 3 hours till meat shreds easily. Then let cool till the sauces are absorbed.

Tortillas

  • High quality corn tortillas (I used this brand)
  • Vegetable oil, for deep frying
    6 fresh medium corn tortillas
    Salt & pepper to taste

InΒ  a shallow pan, heat oil. Oil is ready when you stick a wooden spoon handle in the oil and it bubbles around it. Fry tortillas for approx 15-20 sec each side. Use the wooden spoon handle and tongs to shape into a taco shell. Set to dry on paper towels.

Toppings

But for next time…the ingredient include: corn, black beans, red bell pepper, onions, jalapeno, sugar, lime juice, chipotle peppers in adobe sauce, “spices”, sea salt & chipotle pepper. The salsa has a smokey undertone (prob from the adobe sauce) and tastes almost fire roasted.

Assemble and top with avocado, salsa, sour cream, and cilantro as desired πŸ™‚

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Filed under Gluten Free, Main dishes, Tex-Mex

Green Chicken Chile Enchiladas

Each week we have a group of friends from church over at our house to “do life” together and talk about the bible. It’s awesome. We always share a meal together before we “dig in” to the word. Last week, I made some green chicken chile enchiladas. SO good!!

Ingredients

  • 1-2 chicken breasts (used bone-in and pre-baked)
  • 2-3 chicken legs (used bone-in and pre-baked)
  • 2 c. cooked rice (we used brown)
  • 1 can pinto beans
  • 1 Tbsp cumin
  • 2 tsp hot sauce
  • Salt & Pepper
  • 1 can green chiles
  • 1 16oz container sour cream
  • 1 c. shredded cheddar divided (1/2 c. and a 1/2 c.)
  • 1/2 c. shredded mozzarella (we always shred our own cheese b/c it melts better!)
  • 1 large can (32 oz) green enchilada sauce
  • 16 flour (or corn) tortillas

For the chicken… I baked it using this method with slightly different seasonings. Remove from bones & shred (or alternatively you can get regular chicken breasts and dice or a rotisserie chicken). For the rice… cook according to package instructions. I used regular brown rice so it took 50 minutes to cook but minute rice would be totally fine too!

In a large bowl, combine the shredded chicken, rice, cumin, sour cream, hot sauce, green chiles, 1/2 c. of shredded cheddar, approximately 1/3 of the can of enchilada sauce, salt & pepper. Stir well to combine. Add in the pinto beans and stir gently.

Spray two 9×13 pans with cooking spray & preheat oven to 350.

Evenly divide the mixture between all 16 flour tortillas. I just put about 2 heaping spoonfuls of the filling in each tortilla and then roll them up. Place 8 tortillas in each pan. You can fit up to 10 in a pan if you end up deciding to make more. We used Mission flour tortillas b/c we live in Ohio. I KNOW there are way better brands in Tejas though πŸ™‚

When you have all of the tortillas in the pan, pour the remaining enchilada sauce evenly over the top of the two pans. Then top evenly with the remaining shredded cheddar and shredded mozzarella.

Bake covered with aluminum foil for approx 45 minutes. Remove foil and broil for a few minutes until the top is brown and bubbly. Serve with sour cream and salsa.

I actually refrigerated these fully prepped in the AM before baking them off for dinner. It worked just fine!!

No photos of the delicious dish b/c they were gobbled up in a flash!

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Filed under Tex-Mex

Smoked Turkey aka “Z Tejas Inspired” Enchiladas

When Pax was born we had lots of folks bring us meals. We have some pretty awesome friends!! One of the things that our neighbors brought was a smoked turkey breast. Hmm… what to do with that?!

After some thought, I remembered this amazing dish I used to order when we lived in Austin. It was aΒ  Smoked chicken chile relleno from Z Tejas! The menu lists the following ingredients….grilled poblano pepper stuffed with chicken, pecans, apricots, raisins, a blend of spices and Jack cheese, served over a green chile and picante cream sauce with green chile rice and black beans. Ah, YUM. It’s like a little smokey, melty, spicy party in your mouth!

So, I decided to try to re-create this dish in enchilada form~ here’s what I included:

  • Smoked turkey breast, shredded
  • handful craisins
  • handful pumpkin seeds
  • 8 flour tortillas
  • 1 can enchilada sauce (I know, I cheated)
  • 2 c. shredded mild cheddar cheese
  • 1 can black beans, drained and rinsed
  • 1 chipotle chili in adobe sauce, minced
  • 1/2 onion, sliced & caramelized in some olive oil
  • sour cream

Mix turkey, craisins, pumpkin seeds, 1/4 can of the enchilada sauce, 1 c. shredded cheese, beans, chipotle chili, and onion in a large bowl. Divide mixture evenly between (8 …actually more like 10-12 flour tortillas). Pour remaining sauce on top & then top with cheese. BAKE at Oh I don’ know.. 350ish for about 30 or so minutes until the whole thing is warm and bubbly. Top with some sour cream and serve!!

These were seriously the best enchiladas I’ve ever made. Now I just need to convince my neighbors to smoke us another turkey (or a chicken) so we can do it all over again!!

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Salsa

Made these Mexican bean open faced sandwiches again this week πŸ˜‰

The salsa was fresh from our garden. We have cherry, roma, and yellow tomatoes. I think there is a purple tomato in there too…but I won’t be planting those again. They didn’t produce much fruit~ and they were bug magnets!

Every time I make salsa it’s different ~ this time I included:

  • roma, cherry, yellow, and purple tomatoes
  • garlic
  • vdalia onion
  • 1 bunch cilantro
  • 1 habenaro pepper
  • green pepper
  • olive oil
  • cumin
  • sea salt
  • pepper
  • pinch sugar

Don’t touch the habenaro with your skin if at all humanly possible! They are so super hot πŸ™‚ I used plastic bags to cut them in half and take out the seeds. Then I promptly popped them into the food processor along with the cilantro, olive oil, and garlic. I blended them all together until everything was essentially pulverized.

That’s all I’ve got for now.

 

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Falafel Wraps on Homemade Tortillas

I remember when I was a freshman in college. My first year I attended a very small private school in Wisconsin. The atmosphere felt a little more like a high school than a college (2,000 people total!).

My first week there I remember walking into the dining room and looking at all of the food options. They had a salad bar, a pasta bar, pizza etc. They also had a daily special. One day they were serving falafel. I remember thinking to myself “that’s a funny name for food”… that was the first time I heard of falafel. Though, I had no desire whatsoever to try it. Um, fries please. Thank you. That is pretty much what a I wanted to eat when I was 18…and boy did it show πŸ™‚

I digress.

A few days back, I read about falafel burgers on the Eat, Live, Run blog~ which I love πŸ™‚ I thought… hmm, I love chick peas… in essence, these are really just a type of “bean burger”. While that name doesn’t sound appealing, these sandwiches far exceeded my expectations (and Steve’s for that matter). They were hearty enough to satisfy him!

Ingredients (I made a few minor modifications to the ELR recipe)

  • 1 can chick peas/garbanzo beans, drained & rinsed
  • 1 small red onion, finely diced
  • 1 hot pepper ~ I bought some kind of spicey red pepper from the farmers market…but a serrano or jalapeno will work equally well
  • 3 cloves of garlic
  • 1 tsp cumin
  • 1 tsp corriander
  • juice of one lemon
  • sea salt & pepper to taste
  • 1-2 Tbsp sesame oil***
  • 1/2-3/4 c. unseasoned bread crumbs
  • 1 egg white
  • olive oil for frying

***The original recipe calls for 1/4 c. Tahini. I kid you not when I say that my store was out of Tahini. How does this happen? To be honest, I prefer the flavor of pure sesame oil to tahini anyway. SO, I improvised πŸ™‚

Saute the onion & pepper in olive oil till soft (adding the garlic during the last minute of cooking). Set aside.

In a food processor, blend up the chick peas, cumin, corriander, lemon, salt, pepper, and sesame oil. You don’t want it to get too saucy or you wont be able to form the mixture into patties. Combine the chickpea and onion mixtures in a large bowl. Add in egg white and bread crumbs and combine with hands. Add more bread crumbs if the mixture seems to wet to form.

Warm a few teaspoons of olive oil in the same fry pan from earlier. Fry the patties for 3-4 min a side until crunchy & cooked through.

These would be great served with a Tzatziki sauce, but the lazy man’s way is to throw on a dollop of greek yogurt and call it a day. SO Yummy!!

 

Also, ELR served hers on pita bread. Our store bought pitas are tough here~ so I whipped up some homemade flour tortillas. This recipe from the homesick texan blog is my absolute favorite!!! If you’ve every had a flour tortilla in ATX, you know what I mean!!

 

Ingredients:

  • Two cups of all-purpose flour (plus more for kneeding/rolling)
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 2 teaspoons of vegetable oil
  • 3/4 cups of warm milk

Combine flour, baking powder, salt & oil in a bowl. Stir in milk. I found at this point that my mixture was too dry so I added a tiny bit of water by the teaspoon until the mixture just came together… I probably added 4 tsp total?

Turn out dough on the a flour dusted counter top & kneed for 2 minutes till smooth & elastic. Put in a Pam-sprayed bowl, cover, and let rest for 20 minutes. Divide dough into 8 pieces. Cover and let rest an additional ten minutes.

Roll out the dough pieces (on a floured surface) one at a time and cook in a dry fry pan over medium. NO oil needed πŸ™‚ When the tortilla starts to bubble and puff up a bit, it’s ready to turn. The first one always takes the longest and turns out the worst πŸ™‚ … or the least good?? Which means that you must eat it plain the moment it comes off the pan. I shouldn’t be served to guests ~ but that doesn’t mean YOU shouldn’t inhale it!! Mmmm tortillas with butter.

These are also amazing with fajitas. These are one of my favorites

I digress. You should definitely make these Falafel wraps immediately. They are awesome. AND (bonus) HEALTHY!

 

 

Boy this picture desperately needs some green in it… perhaps a lovely fresh salad? πŸ™‚

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Filed under Breads, Burgers, Tex-Mex

Yummy mexican sandwiches

Beans are such a cheap way to make a meal. They are an excellent source of protein, super filling, ANDΒ  low in fat πŸ™‚

Steve and I were watching an episode of Mexican made easy several months back. I’m pretty sure I took this picture a LONG time ago… and it’s been sitting my drafts folder ever since. I wanted to remember just how yummy the meal was so that I could make it again another time. Hmm… Maybe next week!

You’ll find the recipe on food network’s website in two parts. The first part tells you how to cook the pinto beans and the second explains how to make the dish into a yummy sandwich.

The quick & dirty version is…bring water, pinto beans (3 c. dried), garlic cloves, onion, bay leaves, salt & pepper to a boil. Then cover & simmer for several hours. Drain (reserving liquid).

Saute (new) garlic & onions in a pan with some oil. Add in the beans (and some bean water). Mash the beans until they reach spreadable consistency. THEN, make into a yummy sandwich with some cheese. You can broil these in the oven if desired & serve with fresh pico.

These beans are so flavorful. I was honestly surprised at how much punch they packed! And fresh pico… yummmy~ can’t wait for summer! This year we’re planning on having a garden. We’re really looking forward to the fresh veggies & herbs (and the cheaper grocery bill!) Till then, Kroger’s is my very best friend πŸ™‚

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Filed under Tex-Mex