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Category Archives: Mexican Food

Elote Appetizer from Elote Cafe Sedona

Ingredients:

  • 6 ears corn, husks intact
  • 1 cup mayonnaise
  • 1 tablespoon cholula brand hot sauce
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon sugar
  • 1/4 cup chicken stock
  • 1/4 cup Cotija cheese, crumbled for garnish
  • 2 teaspoons cilantro, chopped, for garnish
  • pure ground red chili pepper, for garnish
  • crispy tortilla chips, for scooping

Directions:

  1. Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
  2. Set the roasted ears aside until cool enough to handle, then shuck them.
  3. Cut the kernels off the cob.
  4. When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
  5. Add the corn kernels and warm through,.
  6. Pour into a bowl and garnish with the cheese, cilantro and ground chili.
  7. Serve immediately with crispy tortilla chips.
 
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Posted by on May 24, 2013 in Mexican Food

 

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Grilled Corn, Avocado and Tomato Salad with Agave Lime Dressing

Found this on fortheloveofcooking.net and slightly modified it for a dinner party yesterday.

by Pam on July 23, 2009

When looking for a tasty salad on the Internet I came across this one from Jehan Can Cook. It sounded perfect. I love all the ingredients and flavors used so I was really excited to try it. It was so quick and easy to make and tasted fantastic. We all really loved this salad. The dressing was delicious and the salad was filled with great textures and flavors. I will make this dish over and over again. Read the rest of this entry »

 
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Posted by on January 24, 2012 in Mexican Food, Sides

 

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Chile Verde Pork

This recipe is great for cold winter Sundays and pairs great with my Z Tejas Style Cornbread.

30 Hatch Green chiles, roasted
5 pounds pork shoulder
4 medium white onions, chopped
10 whole garlic cloves, crushed
4 bay leaves
4 tablespoons dried oregano
1 teaspoon of ground cumin
28-oz can of whole tomatoes, crushed by hand, and the juice (I like San Marzano)
4 cups water
1.5 tablespoons Better Than Bouillon, Base Chicken
Salt
Flour Tortillas (I like buying the uncooked torillas, found in the refrigerated section, and cooking in a non-stick skillet right before serving)
Sour Cream, for garnish
Fresh cilantro leaves, for garnish

Directions
Remove the stems and seeds from the chiles and coarsly chop, set aside.

Remove the fat from the pork shoulder and cut the fat into small pieces. In a large dutch oven over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.

Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4 – 1/2 inch pieces, add them to the pan, and saute until browned. Add the bay leaves, oregano, cumin, tomatoes, and Hatch chiles. Simmer over low heat for about 25 minutes. In the meantime, heat the water and chicken base in a medium saucepan and then pour it into the chile.  Bring to a boil, reduce heat, and simmer for 2 hours or until tender. Remove the bay leaves.

Serve in bowls, and garnish with sour cream and fresh cilantro leaves. I also served homemade pinto beans on the side.

 
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Posted by on January 1, 2012 in Mexican Food

 

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Z Tejas Style Cornbread

Z Tejas is a small chain of restaurants that serve a sort of texmex fusion cuisine. The food is surprisingly tasty, and they make the best cornbread. This is a sweet cakelike northern-style cornbread rather than a thinner southern style, but it’s my favorite.

1 cup cornmeal
1 cup flour
1/4 cup sugar
3 tsp baking powder
1/4 cup butter
1 tsp baking soda
2/3 cup plain yogurt
1/4 cup creamed corn
1/4 cup frozen corn
1 cup buttermilk
2 eggs
pinch salt

Mix all dry ingredients together. Mix wet ingredients in a separate bowl, add dry ingredients.

Lightly grease a 10- or 12-inch cast iron skillet. Pour in batter. (I preheat the skillet while I’m making the batter.)

Bake at 375 for 16 minutes, rotating pan halfway through.

 
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Posted by on January 1, 2012 in Bread, Mexican Food

 

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Charlie’s Fresh Guacamole

6 ripe avocados
3 limes, juiced
2 tablespoons of chopped fresh cilantro
1 jalapeño diced
1 cup diced brown onion
5 cloves of garlic minced
1/2 cup fresh pomegranate seeds (if not in season omit, or substitute with craisins)
Salt and pepper to taste

Slice avocados length-wise, and twist the two halves to separate. The pit will stick to one of the halves. The easiest way to remove the pit is to tap it with a sharp knife and twist the fruit. The pit should stick to the knife and can be removed easily. Use a spoon to scoop the avocado fruit out of the shell. Discard any browned fruit. A ripe avocado should be tender but have little or no browned areas.

Place all of the avocado fruit into a large mixing bowl and add all other ingredients except the pomegranate. Using a potato masher, mash/mix the ingredients in the bowl. I only mash the guacamole about 6-8 times, because I like chunky pieces of avocado. If you prefer a smooth guacamole, mash until smooth. Cover with plastic wrap and refrigerate until you’re ready to serve. Gently press the plastic wrap down around the guacamole to remove any air. Sealed well, the guacamole will stay fresh for a few days.

When read to serve, remove plastic wrap, stir the guacamole with a spoon and gently fold in pomegranate.

 
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Posted by on November 12, 2011 in Dips, Mexican Food, Sides

 

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Amazing Chicken Taco Recipe!

1 teaspoon canola oil
4 cloves of garlic minced
2 teaspoons of minced canned chipotle chiles in adobo sauce
3/4 cup chopped cilantro
1/2 cup orange juice
1 tablespoon Worcestershire sauce
4 chicken breasts
1 teaspoon yellow mustard
salt and pepper
tortillas

  1. Heat 1 teaspoon of canola oil in a 12 inch skillet over medium heat.
  2. Add garlic and chipotle chiles, simmer until fragrant.
  3. Add 1/2 cup cilantro, orange juice and Worcestershire sauce. Nestle chicken in to pan, and bring sauce to a simmer.
  4. Reduce to medium-low heat, cover and cook for 12-15 minutes, turn the chicken halfway through.
  5. Remove the chicken, and return the heat to medium and simmer until reduced to a thick sauce.
  6. Meanwhile, shred the chicken with a fork.
  7. When sauce has reduced to about a 1/4 cup, off heat, add remaining 1/4 cup of cilantro, and teaspoon of yellow mustard. Mix well and then stir in the shredded chicken.

Enjoy!

From Light & Healthy, 2010, pg. 72.

 
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Posted by on July 17, 2010 in Mexican Food

 

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