Mexican Vegetarian Rice Bake

On April 13, 2016, in Recipes, by Chris Baccus
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Casseroles are a great way to make being a vegetarian more flavorful and interesting. Granted, I’m not a vegetarian.  However, we try to eat vegetarian or vegan for most of our dinners at home, doing about four or five a week without any meat.  What I like about casseroles is that they create flavor meals that feel more like meals and less like a side dish.  Plus baking something is usually easy and since there is no meat in the dish, the cooking time is pretty fast too.

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A few weeks ago I made a recipe I found that uses rice and a kale black bean soup from Pacific Foods. My post isn’t sponsored like the blogger who did the recipe for the brand’s website, but that’s fine. I really didn’t mind spending $3 for the soup and trying it out.  The recipe seemed foolproof and the cost to make this dish is pretty low, if you care about that.

What I enjoyed about this dish is the crunchiness rice gets when you bake it. Baked rice dishes enhance the texture of the rice and the soup added to the recipe gives the rice even more flavor.

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If you are looking for an easy, after work vegetarian meal you should give this one a try.  I’m sure I’ll make it again soon.

Full Recipe: [Mexican Vegetarian Rice Bake]

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Dad Spotlight: Mexican Food

On February 18, 2016, in Food, by Chris Baccus
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Mexican-Food1I enjoyed another appearance on the podcast Dad Spotlight last month where Chris, Don and I discussed Mexican food and cooking for your family.   One of my favorite things about Mexican food is that you can easily remove or add things without a lot of hassle in case a child doesn’t want onions or tomatoes.

We discussed quite a few recipes, including many from this blog.

If you haven’t subscribed to the Dad Spotlight podcast, I highly recommend doing so. They have many excellent guests coming from a variety of parenting perspectives on a host of interesting topics. I’m happy to be a regular there talking about food and family.  So stay tuned for some future shows too and if you missed my appearance on Thanksgiving check that out as well.

 

Chicken Tinga Tamales

On December 21, 2014, in Recipes, by Chris Baccus
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Nothing says Christmas like making Tamales. At least that’s the case for a lot of families, but not ours.  I wasn’t raised in a house that made tamales for the holidays. Nope. Instead we made spritz cookies and as a kid I would sneak into the garage freezer and eat a few just about everyday. Eventually my mom caught on and made an extra batch knowing her oldest son was eating a few as the holidays approached.

Back to the tamales.

This was my first attempt at making tamales.  I have a few places I love to go for them including Evie’s Tamales in Mexican Village in Detroit.  When I worked for DTE Energy we used to go their for lunch and often buy a dozen to take home.  Simple and delicious pork filled tamales are always a favorite.  I do have a place here in South Pasadena, California I go to and order tamales from.  Grass Roots Natural Market sells tamales for the holidays and they also sell mesa for making your own at home.

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I ordered a dozen from Grass Roots for Christmas Eve but also bought some mesa to try it myself.  One of my favorite tacos lately is the chicken tinga taco at Guisados.  I decided to make my own chicken tinga and while I still have a lot of work before I master Guisados’ version, what resulted here was pretty damn good and both my wife and I agreed they were the best tamales we ever had.

So here is my attempt at tamales.  One tip I found out after making them is to make sure you use the smoother side of the corn husk to wrap your masa and filling in.  The ridged side prevents the tamale from easily peeling the husk away.

Chicken Tinga Tamales
Serves 4

Corn huskes, 12-14
Two boneless, skinless chicken breasts
1 lb bag of mesa, store bought or find a recipe that uses lard
4 oz cotija cheese, crumbled
3 ripe medium sized tomatoes
1 tomatillo, peeled
1 can chipotle peppers, only need 1 pepper and 1 to 2 Tb of sauce from can
1/4 red onion, chopped
1 garlic clove, diced
1/4 tsp dried oregano
1/4 tsp dried marjoram
1/4 tsp dried thyme
salt & pepper to taste

Bring water to a boil in a large pot.  Remove from heat and submerge corn husks into the water and let it them sit for a hour.

First boil some water and poach the chicken breasts in boiling water for 12 minutes.  Remove and shred. You can also buy a rotisserie chicken from the store and shred the meat to use for this dish.

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To make the tinga sauce, bring the tomatoes and tomatillo to a boil in water then reduce to a gentile boil for 10 minutes.  Remove from water and place in a food processor.  Blend until smooth with no chunks.  Meanwhile, heat the oil in a pan and add the onion and garlic cooking for 3 minutes until translucent. Remove from pan and add into food processor.  Add the chipotle, 1 tablespoon of chipotle sauce, and spices to the food processor and blend until smooth.  Taste and add more chipotle sauce if you feel it is not to your desired heat.

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Put chicken and tinga sauce into a bowl and mix.  In another bowl add your masa and in another bowl add the crumbled cojita cheese.  Now take your corn husks and spread some masa into it then add about 3 tablespoons of the chicken tinga mixture. Sprinkle with cheese and fold the tamale placing it into a steamer.

Finish making the rest of the tamales and steam for 1 hour.  Serve with your favorite side dish.

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Coppa Street Tacos

On October 7, 2013, in Recipes, by Chris Baccus
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Last weekend I had a chance to stop by my favorite LA butcher, Lindy & Grundy.  They carry a selection of local, pasture raised, and organic meats. Unlike most visits, I didn’t have a plan of what I wanted to buy and found a cut of boneless pork shoulder, coppa, next to my typical bone-in pork butt that I normally put into my smoker.

Coppa is a cut I wasn’t familiar with, or at least wasn’t used to seeing it at meat counter in its raw form.  That’s what is so great about visiting Lindy & Grundy, I learn about different cuts one usually doesn’t find; although, when I arrived at home with my Coppa in hand, I looked up the cut on Google and learned it most often used to make one of my favorite cuts of cured meat – Capocollo.

I had bought the meat to make some tacos so I decided to marinate the Coppa and smoke it the next day.

The tacos worked in the end. The smoked Coppa had a smoked, bacon-like, flavor that went well with the corn tortillas, onions, cilantro, squeezed lime and Tapatio hot sauce.

Coppa Street Tacos
Serves 4

1 1/2 pounds of Coppa, boneless pork shoulder
2 oranges, juice only
1 bottle brown ale, such as New Castle
4 garlic cloves, sliced in half

12 corn tortillas
1 red onion, diced
1 bunch cilantro, chopped
2 limes, quartered
hot sauce

The night before cooking marinate the Coppa in a bowl mixing the orange juice, ale and garlic cloves. Cover and refrigerate overnight.

Prepare a smoker. Discard the marinade. I used some Almond Wood and smoked the Coppa at 225 degrees for 7 hours letting it reach 160 degrees.

Once the Coppa is cooked in the smoker, it can be refrigerated and used the next day or diced into small chunks and served.

Heat the corn tortillas in a saute pan on medium-high with a 1/2 inch of vegetable oil.  Let the oil get hot and using tongs heat each side of the tortilla for about 10 seconds and then place on some paper towel to remove the grease. Repeat with each tortilla.

Add Coppa, onions and cilantro to each tortilla and serve with cut limes and hot sauce.

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Korean BBQ Tacos using a SousVide Supreme

On May 27, 2013, in Featured, Recipes, by Chris Baccus
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I’m a very lucky person. There are many reasons: a wonderful family, a loving wife, and once a week the Kogi Korean BBQ taco truck makes a stop right behind the building I work. An order of three short rib tacos makes any day better. It makes life better.

Now I love traditional Mexican street tacos, so much so I have written a ton of reviews on a particular kind of taco – the gas station taco. This passion has led me to appreciate what makes a great taco. The perfect taco combines the elements of a slightly oily handmade corn tortilla, perfectly cooked meat, and the right amount of spices with just enough cilantro and chopped onions to compliment, not overpower the meat, then topped with a smooth, spicy hot sauce. That’s the perfect Mexican street taco.

The Korean taco is an entirely different beast.

Fusion cooking is the mixing of various cultures and is something that can go massively wrong or massively right. The Korean BBQ Taco is fusion and Chef Roy who owns Kogi does it massively right.

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Fresh made corn tortillas

If you’re unfamiliar with the Korean BBQ taco, you’re missing out. It’s sweet, spicy and crunchy. The meat is sauced with a good wet marinade that caramelizes the meat complimented by cilantro-onion-lime relish, topped with lightly pickled cabbage and hot sauce. It’s pure fusion. Combining the elements of Korea’s most famous food this decade – Korean BBQ – with Mexico’s most famous dish – tacos.

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A stack of tortillas after they’ve being heated.

I have been meaning to attempt the Korean BBQ taco at home.  Not copying Kogi, but rather making my own version that’s inspired by the Kogi truck.

This recipe is just that. It’s my own creation of the Korean BBQ taco and to make the meat as tender and flavorful as possible I decided I’d try a new style of cooking while I’m at it. I was contacted by SousVide Supreme who wanted to see what I could do using the sous-vide method (translates to “under vacuum”.) This looked like an excellent opportunity to make a tough meat, I used flat iron steak instead of short ribs, into something tender and juicy. Plus how more fusion can you get then a Mexican taco + Korean BBQ + French cooking method.

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SousVide Supreme with vacuum pouch sealer

Sous-vide involves cooking a vacuum sealed bag of meat or vegetables submerged in water at a consistent temperature. The method produces food that is cooked on the outside and inside at the same “doneness” without overcooking, while keeping the food juicy.  The consistent temperature of the water allows you to have the food ready in a large window of time. For example, the flat iron steak I made is ready anytime between 8 to 24 hours great for a long Memorial Day weekend when our family is running around having fun not knowing exactly when we’ll be home for dinner.

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Marinated flat iron steak submerged in SousVide Supreme

We spent the afternoon at Santa Monica Beach enjoying the warm California sun and flying our kites.

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When we came home and removed the flat iron steak from the SousVide Supreme I sliced off a small piece to try it. It was perfect.  It really was juicy and full of flavor. I placed it out on the grill to give it some grill marks and crunch.

Cooked flat iron steak in Korean BBQ marinade

Cooked flat iron steak in Korean BBQ marinade

Look how nicely cooked it was after cooking in the water at 140 degrees for 9 hours.

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A perfect medium

I did make my own tortillas for this recipe, but you don’t have to go that extra step. Just be sure to find some good quality corn tortillas and revitalize them in a saute pan with a little oil.  Heat the oil on medium-high heat and place a tortilla in for 10 seconds and then flip for another 5 seconds remove and place on some paper towels, patting off the excess oil. Repeat with remaining tortillas.

Later this month, I’m competing with several other BBQ bloggers at http://www.sousvidesupreme.com/sousvidebbq.htm. Check back after June 25 to see what recipe I decide to enter and send me a vote if you want. As a bonus, each person who casts a vote for their fan favorite will be entered to win a $200 gift certificate to www.sousvidesupreme.com.

DISCLAIMER: I was sent the SousVide Supreme to try as part of a blogger outreach program from the company.  The opinions are my own.

Sous-Vide Korean BBQ Tacos

Prep Time: 20 Mins Cooking Time: 8 Hours Total Time: 8 Hours

Ingredients:

  • 2 lb. flat iron steak

Marinade

  • 1/3 cup dark brown sugar
  • 5 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoons sriracha sauce
  • 1 tablespoon lime juice

Pickled Cabbage

  • 1/2 head of cabbage, thinly sliced
  • 1/4 cup vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon lime juice

Cilantro relish

  • 1 bunch cilantro, finely chopped
  • 1 red onion, diced
  • juice from 1 lime

Directions:

  1. Combine the marinade ingredients and whisk together. Place the meat in the marinade and let it sit overnight in the refrigerator. In the morning, remove the flat iron steak and place into a vacuum pouch pour in about 2 tablespoons of the marinade into the vacuum pouch. Seal the steak using a vacuum food sealer.
  2. Fill up a SousVide Supreme with water and place the rack and sealed meat into the cooker. Set the heat to 140 degrees for medium doneness and let it cook for 8 hour or up to 24 hours. After 8 hours the meat is ready, the remaining time is just flex time that will keep the meat at the final cooked heat without over cooking.
  3. Meanwhile before the meat is ready to be removed from the SousVide Supreme, make the pickled cabbage and cilantro relish.
  4. For the cabbage, combine all of the ingredients together in a bowl and cover and refrigerate for at least 4 hours for the flavors to combine.
  5. The cilantro relish is made by simply combining the ingredients in a bowl and setting aside. This can be made right before taking the meat out.
  6. When the meat is ready, remove from the water and cut the vacuum pouch open. Remove the flat iron steak and place on a hot grill for a few minutes to give it some char. Remove and slice into small cubes for the taco.
  7. On each tortilla, place some meat followed by the cilantro relish and then the cabbage on top. Pour on some hot sauce too if you desire and serve.
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San Antonio Puffy Tacos for #SundaySupper

On January 5, 2013, in Featured, Recipes, by Chris Baccus
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One of my favorite things about being part of the SundaySupper bloggers is how the weekly themes make me think beyond what I might normally do as a home cook.  This week was definitely one of those times as I had to consider what would I make from my Recipe Bucket List. Problem was I don’t have a Recipe Bucket List. So, I thought what to do? I’ve made fresh ravioli, homemade oxtail gnocchi, stuffed chicken, and a few other things came to mind, but all things I’ve done. Then it hit me.  Puffy Tacos.

When I was in San Antonio doing training for a potential wireline union strike at the phone company I had a chance to stop at Los Barrios, a well-known Mexican restaurant famous for their puffy tacos. At first, I wasn’t impressed with the place. It looked like a local Chi-Chi’s with tile tabletops, typical Mexican-American menu combo plates, and a focus on margaritas.  I was ready to be unimpressed and back to my true South of the Border love – street tacos (I have another blog where I review ‘street tacos’ found at Gas Stations.)

I ordered what I came for: Puffy Tacos.  They were great and the margarita was pretty good too.  They’re definitely different from the typical street taco I love and still prefer over a puffy taco, but the tacos at Los Barrios were pretty darn good and I left pleased with my evening out in San Antonio.

With a Recipe Bucket List decision to be made and my now living in Los Angeles, not Dallas, it was going to be some time before I returned to San Antonio so why not try doing this dish at home. Well that is just what I did and while they were not as perfect as Los Barrios; they were pretty good and a solid 4 out of 5 rating from this taco reviewer.

What might of helped is having a deep fryer and some additional experimentation. Plus I had trouble finding fresh masa corn flour. There was some at a local natural food market last week, but when I returned this week they said they only carried it during the holidays.  Too bad. So I went to the market and found some masa harina from Bob’s Red Mill that worked nicely, better than I thought it would.  So if you can’t find fresh masa, don’t worry just use a good quality masa harina and carry-on.

Puffy Taco Tortillas
Makes 6-10 shells

2 cups fresh masa or good quality masa harina
1 cup warm water (if using masa harina)
1 tablespoon lard or butter
2 Tablespoons baking powder
Vegetable oil for frying

You’ll need a tortilla press to make this recipe. I recommend finding an authentic Mexican market and find a press that is entirely flat, no lip or shallow cutout as some have. Also the heavier feeling the press the better – cast iron is preferred.

Mix the masa and baking powder together if using masa harina. If using fresh masa, just put into a bowl.  Slowly add the warm water to your flour constantly combining with your hands and finally add the lard or butter (I microwaved butter for 5 seconds, soft not melted.)

Continue kneading together and add a little more water if it is too dry and crumbly.  Add a little more masa if it is too wet. You want it to feel smooth and not sticky.

Combine into a large ball and put into a Ziploc bag for 20 minutes.

Open the tortilla press and place a sheet of parchment paper on each side of the press.  Take out about 1 ½” inches of tortilla dough and roll into a smooth ball.  Press in the center of the press.

Put the tortilla on a hot griddle or heavy non-stick pan.  Let it cook for 20-30 seconds on each side.  With a spatula remove it and place it into another pan with about a 1” of hot oil.

Let the tortilla fry for about 20 seconds it will begin to puff. With a spatula and some tongs navigate the frying tortilla to give it a center, “V” like form. Continue frying for about 1 minute working to maximize the puffiness of the tortilla. Remove from oil and place on a plate lined with paper towel.

Continue with remaining dough then fill with your favorite filling.

 

Puffy Taco Filling
Makes 6-8 tacos

1 lb ground beef
½ small red onion, minced
½ green pepper, minced
½ tsp cumin
¼ tsp garlic powder
salt and pepper to taste
1 tsp tomato paste
1 ripe tomato, diced
1 cup shredded cheddar cheese
2 cups chopped lettuce

Mix beef with cumin, garlic powder, salt and pepper. Heat ground beef in a pan over medium-high heat.  Break up the meat and cook for about 6-8 minutes. Add the onion, bell pepper and tomato paste.  Mix in pan and cook for about another 2-3 minutes.

Put cooked beef mixture into a puffy taco then top with tomato, cheese and lettuce.  Serve with some hot sauce like Tapatio and a couple cut limes.

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For more Recipe Bucket List adventures checkout the other #SundaySupper bloggers and join the chat on Twitter Sunday at 7pm EST.

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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Chicken Taquitos

On October 24, 2012, in Featured, Recipes, by Chris Baccus
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I love tacos, but I also love taquitos. My favorite Mexican food growing up was basically a deep fried taco. Our family did a lot of restaurant dining when I was in my early teens and a popular favorite spot was Chi-Chi’s. Though the thought of eating chain restaurant Mexican food today sounds like an awful proposition, it was fantastic then since I had never experienced real Mexican food.

 

The recipe I went with is from a cookbook I have recommended before and will highly recommend again, Rosa’s New Mexican Table.

I also finally found some decent made that day tortillas from the Super A Foods Mexican grocery store chain here in California. Their corn tortillas are the perfect size and integrity for taquitos.

Recipe is from the cookbook: Rosa’s New Mexican Table.

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Street Tacos al Pastor for #SundaySupper

On September 16, 2012, in Featured, Recipes, by Chris Baccus
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September 16th is Día de Independencia in Mexico (Mexico’s Independence Day) and to celebrate the group of bloggers from #SundaySupper decided to feature Mexican dishes.  As someone who has another blog entirely dedicated to my favorite Mexican food — Tacos — I was excited to try making something I have always wanted to attempt.

Tacos al Pastor is my go to taco when I am out doing taco reviews on GasStationTacos.com.  It’s my test to see if the taqueria is sub par, average or amazing. If you have never enjoyed an al pastor taco, you are in for a treat provided you find a place (or recipe) that is at least average and hopefully amazing.

I’ve had amazing a few times.  The most memorable is from this gas station in Dallas, Texas:

They make it on a vertical spit something most home cooks don’t own, myself included. Sadly this recipe isn’t a match for some of the amazing pastor tacos in my history, but that doesn’t mean you should stop reading or ignore this recipe.  It just means the recipe here is above average and is a solid choice for homemade al pastor.  Granted I’ll probably try some other things next time, like increasing or modifying the chiles used as I prefer a bit more spice.

My wife really liked this recipe and thought the tacos were really good. Note this was her first time having al pastor tacos, because she will not eat at the gas stations or taco trucks I like to frequent.  Her loss.

So here is my virgin attempt at al pastor.

You will need to find a Mexican market as you’ll need a coupe things you probably won’t find at the typical grocery store.  Achiote paste and dried guajillos chiles are two things I had to find after striking out here in LA at Whole Foods.

Tacos al Pastor
Serves 4

16 corn tortillas
1/2 cup oil
2 lbs pork butt, trimmed of some of the outer fat and cut into 1″ “steaks”
1/2 pineapple
1 red onion, diced
1 bunch cilantro, diced
4 limes, cut into quarters
salt

Anchiote Marinade
2 oranges, juice only
1/2 cup anchiote paste
10 dry guajillos chiles
1 onion
4 garlic cloves
1 cup white vinegar
1 cinnamon stick
salt and pepper to taste

Prepare the marinade by soaking the dried gualjillos chiles in hot water for about 10 minutes.  Add the softened chiles to a blender with the rest of the ingredients and blend until fully combined.  Pour the marinade over the pork butt, cut into 1″ thick “steaks” and refrigerate for about 3 hours.

Heat your grill and add the pork.  Cook the pork for about 20 minutes turning halfway through and pounding the pork with some grill tongs. You want to soften the pork and thin it while it is cooking.  For the last 5 minutes of grilling add some rounds of pineapple.

While waiting for everything to grill, soften the tortillas by heating some oil in a saute pan on the stove.  Quickly add the tortillas for just a second on each side and place on papper towel patting them to remove any excess oil.

Remove the pork and pineapple.  Chop the pork and cut the pineapple into small pieces mixing all of it together.  In a separate bowl mix the red onion, cilantro, squeeze of lime and salt.

Prepare 3 to 4 tacos per plate and place some pork and pineapple mixture onto each tortilla and top with the onion and cilantro mixture.

Serve with some hot sauce and fresh limes.


For more ways to celebrate Mexico’s Independence Day checkout the other #SundaySupper recipes this week:

Join us around the family table this week for our #SundaySupper Mexican Fiesta – it’s a party that you won’t want to miss. We hope to inspire you with these mouthwatering recipes from our talented contributors. We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the#SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers! And feel free to leave links to your favorite Mexican or Mexican-inspired recipes in the comment section of this post – I’d love to see them!

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Sour Cream Enchiladas

On August 27, 2012, in Featured, Recipes, by Chris Baccus
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Sour Cream Enchilada served with Corn Chowder

I don’t make a lot of recipes that call for three cans of anything, but I decided to make an exception since these looked so good.  I did go with some different brands using some Pacific Natural Foods for the Cream of Chicken and Muir Glen Organics for the tomato and chilies.

The sauce in this recipe can be reduced by half since you really don’t need such a thick layer of it as it is presented in the source recipe.  Also, note the author’s comment, to stir the sour cream, cream of chicken and cilantro mixture regularly to keep a smooth texture.

You need about half the amount of shredded cheese too. Making these minor changes will make it slightly lighter, but this is sour cream enchiladas. No one is pretending this is a healthy choice.

The chicken mixture can also skip canned green chilies and substitute fresh chilies, preferably 1 serrano or 1 hatch chile, seeded and washed then finely diced.

Preparation is easy. Look for some decent locally made tortillas from a Mexican market, taqueria, or Farmers’ Market if available in your area.

The lesser amount of sour cream sauce and cheese will look something like this. I had ran out of tortillas, only making 5 enchiladas due to the boys and I eating a couple tortillas the day before I finally got around to making this dish.

This is definitely a dish worth trying with or without my edits. I don’t even particularly care for enchiladas but these were quite delicious and simple to make.

For the full recipe: Skinny Sour Cream Enchiladas.

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Mexican Sweet Potato Quinoa

On May 13, 2012, in Featured, Recipes, by Chris Baccus
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Quinoa is a versatile “grain” many have come to love.  Oddly, quinoa is not technically a grain it is what’s known as a pseudocereal and is related to the family beets, spinach and tumbleweeds belong to.

This dish takes a rather unique take on the ingredient by combining a few vegetables with some Mexican spices. I coupled it with some homemade guacamole and tortilla chips.

It also makes for excellent leftovers.

For the Recipe: Mexican Sweet Potato Quinoa

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