Ranch Style Beans

Ingredients:

1 pound dried pinto beans
6 Ancho chiles, stems and seeds removed
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
1 cup of water
6 cups of beef broth

3 each jalapenos, chopped * optional*
Salt and black pepper to taste

Steps:

Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.

Drain the soaked beans.

In a large pot, or skillet over medium high heat, cook the ancho chilies on each side for a couple of minutes (or until they start to pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so.

In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions until golden. Add the garlic and cook for another minute.  

Place the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.

Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally.

 After the beans have cooked for 2-2.5 hours check for tenderness (The cooking time can be as short as two and a half hours and as long as four hours). When you're satisfied that the beans are done, you can add chopped Jalapenos to increase heat, or just finish with salt and pepper to taste.

Chicken & Cheese Enchiladas

Ingredients:

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

3 jalapeno peppers, minced

2 quarts chicken broth

1/2 cup masa harina

1 cup heavy cream

2 cups shredded Cheddar cheese

1 cup crumbled Queso Fresco

1 cup Anejo Enchilando cheese ( can substitute Cotija cheese)

1 teaspoon sea salt

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 dozen flour tortillas

1/4 cup chopped cilantro

Steps:

1.  In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.
Remove and set aside.

2.  Cook onion and garlic in remaining oil until onions are translucent. Add jalapeno peppers, paprika, salt, chili powder and cumin. Pour in
chicken broth, making sure to reserve 2 cups, and bring to a boil.

3.  Add chicken breast to the sauce, and cook, covered, until tender. Remove chicken breast.

4.  In a bowl, whisk together masa harina and 2 cups chicken broth until well blended. Pour into pot with enchilada sauce, add heavy cream. Bring to a boil, stirring
frequently until it starts to thicken.

5.  Reduce heat and simmer 15 to 20 minutes, until thickened. Remove from heat.

6.  When sauce has thickened remove from heat and add 1 tablespoon chopped cilantro,1 cup shredded Cheddar cheese, 1/2 cup enchilando cheese, and 1/2 cup crumbled queso fresco.

7.  Puree, or blend the sauce until smooth, and reserve.

8. Shred cooked chicken and add it to a large bowl to cool. Season chicken with salt & pepper. Add 1/2 of remaining cheese to chicken, and mix well.

9.  Heat oven to 350°F with oven rack in bottom position.

10.   Wrap tortillas in aluminum foil, and bake in oven for 10 minutes.

11.    Coat the bottom of a 9 x 13 ovenproof baking dish with a 1/4" layer of enchilada sauce.

12.    Place 3 tablespoons shredded chicken mixture in the center of each tortilla forming a line, and roll into a cylinder shape. Repeat until all tortillas have been used.

13.    When all tortillas have been rolled, and the dish is full coat tortillas with additional layer of sauce making sure no flour tortilla is visible.

14.    Sprinkle remaining cheese on top of enchiladas, and bake at 350°F for 30 minutes.

15.    Remove from oven, and garnish with remaining chopped cilantro prior to serving.

Chile Rellenos De Queso

Many of you have consumed a snack form of this dish known as " Jalapeno Poppers" without ever knowing where they came from. If you should want to make them you can simply follow the steps in the note wrtten at the bottom of this recipe. It may be a good idea to throw the stuffed chilies in the freezer for a few minutes so they can firm up before adding the breading.

Ingredients:

6 each poblano or Anaheim chiles

2 teaspoons distilled white vinegar

3 large ripe tomatoes

1/4 small yellow onion

1 clove garlic

1 tablespoon canola oil

2 bay leaves

1/2 teaspoon freshly ground black pepper

3 cups grated Queso Chihuahua (Monterey Jack or medium
sharp cheddar cheese can be substituted)

three eggs, separated

1/2 cup all-purpose flour

1 cup Panko (Japanese bread crumbs)

oil for frying

Steps:

1.  Roast, and peel the chiles. Make a lengthwise slice in each one, being careful not to break it, and remove the seeds and membranes. Soak the chiles in water to cover with 1 tablespoon salt and vinegar for 20 minutes. rinse, drain and set aside.

2.  In a blender, purée the tomatoes, onion and garlic, then strain. Heat 1 tablespoon oil in a skillet, add the tomato purée and bring to a boil. Lower the heat, add 1 teaspoon salt, bay leaves and the pepper and cook, covered, for 10 minutes. If the sauce becomes too thick, thin with up to 3/4 cup of water. Set aside.

3.  Fill each chile with up to 1/2 cup of the grated cheese and set aside.

4.  Beat the egg whites until they form stiff peaks, then stir in the yolks one at a time. Spread the flour on the plate, turn each chile in the flour to coat lightly, and dip into the beaten egg, so that the chile is completely coated. Toss the chiles in the breadcrumbs, and reserve.

5.  Heat your deep fryer to 350°, or heat oil into a thick bottomed saucepan to use in place of a deep fryer.

6.  When hot, add the chiles, one or two at a time, and fry until lightly browned. Drain on absorbent paper.

7.  Before serving, heat the tomato sauce and arrange the chiles carefully so that each is almost covered with sauce. Cover and simmer five minutes.

Note* To make Jalapeno Poppers: Exchange 2 dozen fresh  jalapeno peppers for the chilies used in this recipe, reduce the shredded cheese to 1 1/2 cups and add 8 oz cream cheese to the cheese mixture. Some even like to add 1/4 cup chopped, cooked bacon to the mixture and just follow the steps as written.

The Carne Asada Burrito….

Carne Asada


3 Pounds Sliced Beef Tenderloin

Marinade:
¼ Cup Chopped Parsley
½ Clove Garlic Minced
1 Tablespoon Lime Juice
½ Ounce Chili Powder
1/8 Teaspoon Ground Cumin
¾ Ounce Kosher Salt
½ Cup Canola Oil
¼ Teaspoon fresh Thyme, Chopped
¼ Teaspoon Fresh Rosemary, Chopped
½ Teaspoon Fresh Oregano, Chopped
¼ Bunch Cilantro, Stems Removed, Chopped
2 Fresh Jalapenos, Seeded, and Chopped


Combine all ingredients for the marinade and mix well. Pour over sliced beef, and toss to incorporate evenly. Let beef sit at least 2 hours in the refrigerator before grilling. Serve over warm flour tortillas with Guacamole and Pico De Gallo Salsa*.
*Pico De Gallo is a fresh Salsa made with
½ Cup Diced Tomatoes
¼ Cup Diced White Onion
2 Fresh Jalapenos, Seeded and Chopped
¼ Bunch Cilantro, Stems Removed, Chopped
1 pinch Chili Powder
1 pinch Cumin
1 pinch Paprika
1 pinch Kosher Salt
1 juice of Fresh Lime wedge, squeezed

Turkey with Poblano Mole Sauce- Mole Poblano De Guajolote

Until recently, most cooks thought of Mexican cooking in terms of tacos, tamales, and salsa. Many are still unaware of the exquisite flavors found in moles, ceviche's, or how the Caribbean has impacted the cuisine of South America. Those that have tried our Chicken Mole recipe using our Santa Isabel Mole Seasoning will appreciate the flavors this recipe has to offer. Mexican cuisine is a lot more complicated than what is found in the Tex-Mex fajitas, quesadillas, and nachos served and casual eateries across America. We hope that you'll try a few of these recipes out with your family, and discover some new flavor profiles together. Over the next few months we're going to introduce you to the authentic flavors create by the fusion of old world fruits and vegetables, meats, grains and spices paired with indigenous tropical ingredients such as achiote, bitter orange, pumpkin seeds, and chocolate.




This recipe takes a great deal of time to prepare, and intended for large gatherings!!!


serves:10- 12

Ingredients:

1 young turkey, about 8 pounds, cut into serving pieces

4 quarts water

4 cloves garlic

1 medium onion

1 tablespoon sea salt

For the sauce:

1 1/2 Cups canola oil

1/2 pound Ancho chilies, seeds and membranes removed

3 ounces Pasilla chilies, seeds and membranes removed

1/2 pound Mulato chilies, seeds and membranes removed

4 chipotle peppers

1 1/2 pounds beef steak tomatoes, whole

1 large onion, chopped

10 cloves garlic, minced

5 ounces almond's, blanched

4 ounces unsalted peanuts, shelled

1/4 teaspoon whole cloves

1/4 teaspoon black peppercorns

1 small cinnamon stick, about 1 1/2 inches

1/2 teaspoon anise seed

4 ounces golden raisins

3 ounces unsweetened chocolate

1 tablespoon granulated sugar

2 tablespoons kosher salt

1/2 cup white sesame seeds

Steps:

1. Place the turkey, water, garlic, onion and salt in a large pot, bring to a boil, cover and simmer over medium heat for one hour or until the turkey is tender. Drain, reserving the stock, and set aside.

2. To make the sauce, heat 2 tablespoons oil in a skillet, add the Ancho, Pasilla, Mulato chiles and sauté for 1 1/2 to 2 minutes. Transfer to a bowl, cover with hot water and soak for 30 minutes. Drain, transfer to a blender and purée. Set aside.

3. Add the chipotle chiles to a hot skillet, and sauté, turning often, until they begin to change color. Remove from heat, and reserve. Add the onion, and garlic to the same pan with the oil you sautéed the chipotle peppers in and sauté over medium-high heat until just golden brown. Transfer to a blender.

4. Blanche the tomatoes in boiling water until the skin just begins to split. Immediately shock the tomatoes in ice water. When cool peel the tomatoes, and transfer to the blender with the chipotle peppers, onions, garlic and purée. Set aside.

5. In the same oil, sauté the almond's for five minutes. Add the peanuts, cloves, peppercorns, cinnamon and anise seed and sauté for 3 to 4 minutes. Transfer to the blender, add the raisins and purée.

6. Heat a couple oil in a large stock pot. Add the race from the blender to the pot and boil for five minutes, stirring constantly. Add the chocolate and sugar, stirring constantly. When the mixture comes to a boil, add 4 cups of the turkey stock. Cover and cook over low heat for 20 minutes. Add the salt and season to taste. If the sauce is too thick add more stock.

7. Add the turkey, cover and cook over medium heat for 10 minutes. Meanwhile, toast the sesame seeds in a small skillet over medium heat until they are golden. Serve the turkey mole hot, garnished with sesame seeds.

Pumpkin Seed Candy- Jamoncillo de pepita

Jamoncillo is used to describe many different candies in Mexico, but most have a firm consistency on the outside with a soft center. This candy is often used, much like marzipan, to form figurines. Here's how to make it!


Ingredients:

1 pound unsalted pumpkin seeds, shelled

3 1/2 cup granulated sugar

1 cup water

1/2 teaspoon freshly ground cinnamon

food coloring, optional

sifted confectioners' sugar, for dusting

Steps:

1. grind the pumpkin seeds in a food processor, adding water if necessary, until a fine paste is formed. Do not exceed 3/4 cup of water.

2. Combine the sugar and water in a heavy bottomed saucepan and cook over medium heat until it reaches the thread stage (approximately 225°F).

3. Add the pumpkin seed paste and continue to cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until thickened. Remove from the heat and stir in the cinnamon.

4. Line your 8X8 inch baking pan with parchment paper. Divide the mixture into three batches and tint one with enough food coloring to make it a dark pink, green, red or other fun color. Lightly dust flat surface with a little confectioners' sugar and roll out the two uncolored batches, until they are about 1 inch thick.

5. Roll out the tinted batched the same way. ROLL OUT THE COLORED BATCH LAST SO YOU DON"T TRANSFER THE PIGMENT TO THE OTHER SHEETS.

6. Place the tinted sheet between the white sheets so they stick together( you can brush the sheets lightly with water if they do not stick on their own).

7. Put the candy sheets on the prepared baking pan and allow to dry for a few hours, until the surface is no longer feel sticky. Unmold the candy, remove the parchment paper, then slice it as desired and enjoy.

Mexican Foods

The street foods of Mexico that serve as the snacks we've all grown to love are known as Antojitos. Most Antojitos begin with the centuries-old ingredients of water and corn used to form a rustic Dough. This dough known as Masa. Masa is the basis of the quick flat bread the tortilla, the tortilla serves as both a plate, and spoon in Mexico so it's the perfect food to serve during those casual get togethers . You'll find Masa Harina readily available in your local grocery store, and is highly recommended that you pick up a bag to create homemade tortillas when serving Mexican foods.








Melted cheese with mushrooms and poblano chilies

Ingredients:

1 poblano chili, roasted, peeled and cut into strips

2 tablespoons unsalted butter

3 ounces Crimini mushrooms, sliced

2 cups grated cheddar or Monterrey Jack cheese

salt and pepper to taste

Steps:

1. sauté the chili strips in 1 tablespoon of unsalted butter, season with salt and pepper and set aside.

2. Sauté the mushrooms in the remaining unsalted butter until they begin to lose their juices. Season with salt and pepper and set aside.

3. Lightly grease two small flame proof soufflé cups. In one, place half the cheese and half the chili strips.

4. In the second dish, place the remaining cheese and half the mushrooms.

5. Cover the soufflé dishes with aluminum foil and set over low heat until the cheese begins to melt, about three minutes. Uncover and cook another two minutes or until the cheese is completely melted.

6. Add the remaining mushrooms and chili strips to their respective soufflé dishes.

7. Serve hot with flour tortillas, and fresh salsa so the cheese can be used in preparing individual tacos.



Mexican Salsa

This fresh salsa is used to make the classic condiment that complements the foods served in every Mexican restaurant. Please note that the ingredients should be chopped by hand, and not puréed.

Ingredients:

3 tomatoes, chopped

1/2 cup onion, chopped

3 jalapeño peppers, seeds and stems removed, minced

1/2 cup cilantro, chopped

2 tsp. lime juice

salt and black pepper to taste

1/4 teaspoon Santa Catalina Guacamole Seasoning

Steps:

1. Combine the tomatoes, onion, chilies, cilantro, salt and lime juice in a small non-reactive dish. Stir well and adjust the seasonings to taste with Santa Catalina Guacamole Seasoning. Allowed to rest one hour in the refrigerator prior to service to allow the flavors to blend.

Tortillas made with Masa Harina

While fresh Masa is certainly available throughout the Southwest, many will find the only Masa available at the local supermarket will be a dried version known as Masa Harina. Masa Harina, a unique kind of flour, must be used when making tortillas. Please do not attempt to substitute corn flour, or cornmeal in this recipe.

Ingredients:

2 cups of Masa Harina

1 1/2 cups lukewarm water (approximately)

Steps:

1. Place the Masa Harina in a large bowl and add the lukewarm water, mixing with your hands to incorporate the flour and form a ball. Cover with a cloth and let stand for 5 to 10 minutes.

2. Heat a Comal, or cast iron skillet (ungreased). Need to go for 2 to 3 minutes, then form into a ball approximately 1 1/4 inch in diameter.

3. Cover your tortilla press with a sheet of plastic wrap and place a ball of dough in the center. Place another sheet of plastic wrap on top, lower the lid of the press and push down on the handle. The tortilla form should be porn a half to 5 inches in diameter.

4. Open tortilla press and remove the top sheet of plastic wrap from the tortilla. With the tortilla using the bottom sheet and turn it over onto your hand.

5. Peel off the bottom sheet of plastic wrap and place the tortilla on the hot Comal or skillet.

6. As soon as the edges of the tortilla start to dry out, approximately 30 seconds, turn it over.

7. The second side for approximately 20 seconds and turn the tortilla again. After cooking for about 20 seconds longer, remove the tortilla from the heat. Transfer to a cloth, or tortilla warmer so that the tortilla may remain covered.

Beef Fajitas

The Mexican "vaqueros" driving cattle North into Texas, ate a dish made from a tough cut of beef they grilled over the coals of their camp fires. The dish was called " Arracheras", the original forerunner of the famous Tex-Mex Fajita. "Fajita" is the diminutive form of the Spanish word "faja" which translates to "belt" or "girdle" in English. The word was used to describe what we call "skirt" steak. Our version of the dish is made with flank steak, however you can use most cuts of beef, pork, shrimp, or even chicken breast to make yours.


Ingredients:

2 Pounds Flank Steak, Sliced

1 Large White Onion, Sliced

1 Green Bell Pepper, Sliced
1 Jalapeno Pepper, Seeds & Stem Removed, Sliced

1 Tablespoon Canola Oil

1 Package Santa Rosa Fajita Seasoning
1 Tomato, Cut into wedges

1 Lime, cut into wedges

1 Dozen 8" Flour Tortillas

1 Cup Shredded Cheddar Cheese blend


Steps:



Trim, slice, and place the flank steak, or favorite cut and place in a shallow non-reactive pan.

Combine the Santa Rosa Fajita Seasoning with the sliced Flank Steak and toss until all the meat is coated.
Refrigerate for at least 1 hour, turning the meat occasionally. Remove the meat from the refrigerator and let it sit at room temperature for about 15 minutes.

Heat pan* on high, and add oil, meat and sauté, while stirring, until meat begins to color.

Add Onion, and Bell Pepper, and Jalapeno to the meat .

Sauté until the vegetables soften, but still have a little crispness to them.

Remove, from heat, and serve immediately with Warm Tortillas, sliced tomato, lime wedges, cheese, salsa and your favorite garnishes.

Beef Enchiladas Rojas

Beef Enchiladas
6 Ancho Chiles

1 pound Tomatoes, peeled, seeded and chopped
2 Onions, finely chopped
1 Clove Garlic, finely chopped
1 sprig of Epazote
¼ Cup Chili Powder
¼ Cup Ground Cumin

¼ Cup Ground Paprika
2 Cups Lard
½ Teaspoon Kosher salt
freshly ground pepper
pinch of Sugar
1 Cup Heavy Cream
1 Pound Shredded Beef
2 Cups Cheddar Cheese, Shredded
2 dozen Corn Tortillas



Steps:

1. Wash the chiles in cold water, remove the veins, stems and seeds; place in a bowl and soak them in hot water, for approximately one hour.

2. Combine the prepared chiles, tomatoes, cumin, paprika, chili powder,half the chopped onion, garlic, and epazote in the electric blender and blend until well pureed.

3. Heat 2 tablespoons of lard in a skillet and add the puree. Cook over medium heat for 5 minutes, stirring constantly. Season to taste with salt, pepper and sugar. Stir in the cream to incorporate, then remove from the heat. Set the sauce aside.

4. Heat 1 tablespoon of lard or oil in a skillet, add the beef and cook until lightly browned. Drain fat. Mix the shredded beef with a little of the sauce mixture and 1/3 of the grated cheese.

5. Heat 3 tablespoons of lard in a skillet. Dip the cold tortillas, one by one, in the chile sauce and then fry on both sides in the hot lard for a few seconds, until limp. Add a little bit of beef mixture on each tortilla then roll them up and place them in an ovenproof baking dish. When all the tortillas are filled and rolled, sprinkle with the remaining cheese and chopped onion. Pour the remaining sauce over all of the enchiladas and place into a preheated oven at 350 F until heated through, about 20 minutes.

Margarita Chicken with Smoked Tomato Salsa

4 chicken breasts, boneless skinless

1/4 cup extra virgin olive oil

2 tablespoons fresh lime juice

1 tablespoon fresh orange juice

2 tablespoons tequila

1jalapeño, sliced

1clove garlic, minced

1lime, wedged

Kosher salt

1 cup smoked salsa-see recipe

steps:

1. combine chicken, olive oil, lime juice,orange juice, tequila, jalapeño, and garlic in a nonreactive glass bowl. Marinate in refrigerator for at least two hours.

2. While the chicken marinades make the salsa.

3. Remove chicken from marinade and grill until completely cooked. Discard the marinade.

Smoked heirloom tomato salsa

1/2 pound heirloom tomatoes

1 onion

1 cucumber, peeled and seeded

1 jalapeño, minced

1 tablespoon cilantro, minced

1 tablespoon fresh lime juice

salt and black pepper to taste

steps:

1. Peel onion, and smoke with the tomatoes for approximately 20 minutes over desired wood.

2. When cooled chop the tomatoes, and onion, then combine in a nonreactive glass bowl.

3. Combine tomatoes, cucumber, onion, cilantro, jalapeño and lime juice.

4. Adjust seasoning with salt and pepper to taste. Cover and reserve until ready to serve.

Snapper Vera Cruz

Snapper season is just a few weeks away ( June 1st) and it's time to brush up on the recipes everyone. I decided to add a favorite to the blog today......30 minutes from start to finish!!!

2 Pounds Red Snapper Filets, Cut 6 oz.

1/4 cup lime juice (2 large limes)

4 Beefsteak Tomatoes, peeled and seeded, diced

2 tablespoons Olive Oil

2 Large Onions, Julienned

2 Jalapeño Chilies, Seeded and finely minced

3 Cloves Garlic , Minced

2 Tablespoons Capers

1/4 Cup Spanish Olives, Chopped

1/4 Cup Tomato Juice

1/8 teaspoon Cinnamon

1/8 teaspoon Ground Cloves

1/2 Teaspoon Paprika

1/4 Teaspoon Cumin

1/4 Teaspoon Chili Powder

1/4 Teaspoon Kosher Salt

1 Tablespoon Cilantro, Chopped

Steps:

1. Marinate snapper fillets in lime juice for one hour, refrigerated, turning once halfway through the marinating process..

2. Heat oil in large sauté pan. Cook onions over medium heat until they become translucent. Add chilies and garlic. Cook, stirring, for 1 minute. Add tomatoes and tomato juice. Add capers, olives, cinnamon and cloves. Simmer 10 minutes.

3. Remove snapper from marinade, but do not dry. Add Snapper to the tomato mixture.

4. Add cumin, paprika, chili powder and stir. Make sure fish is covered with sauce. Cook, partially covered, about 8 minutes, or until fish is done. Remove from heat, add cilantro.

Serve over Rice

Machaca Beef Tacos(Sonoran Shredded Beef Tacos)

Hatch Chili PepperI decided that after the amount of email I received about Mexican food recipes I would add my recipe for tacos. I've never been a big fan of ground beef and seasoning packets being used to make Mexican food, but I understand that most people just don't know how to make them the right way. I like chili peppers, and I figure I should tell you now that if you don't like spicy foods you had better seriously think twice about the amount of peppers used in this recipe. Scale them back unless you're sure that the level of heat produced will keep everyone around the table happy. The Beef filling for these Tacos is used in Burritos, and Chimichangas( A Fried Burrito) too. People have debated for years over the better flavor between red, or green Hatch Chilies. The fact of the matter is I love them both, but the way this recipe is written you can decide for yourself which one to put in your tacos. The Tortilla you serve is going to be your choice as well. I would try the Tacos on both, and decide which one you like better.

Machaca Beef Tacos

Ingredients:

5 Pounds Beef Top Round, Cubed

1 Cup New Mexican Hatch Chiles, cleaned and chopped
1/2 Cup Jalapenos, Minced
1 Cup Tomatoes, Seeded & Diced
1 Cup Onion, Chopped
2 Cloves Garlic, Minced
1 Ounce Santa Rosa Fajita Seasoning 
1/4 Cup Cilantro, Chopped

Steps:

1. Place the Top Round in a large pot and add enough water to cover. Simmer covered until tender. Add additional water as necessary to keep meat covered during the cooking process.

2. Remove meat from pot, reserving liquid. let cool just to be workable, then remove fat. Shred the meat(It should be tender enough that you can do this with your fingers).

3.Return Shredded meat to stock pot. Add remaining recipe ingredients (excluding Cilantro) and broth. Simmer over medium heat until meat absorbs the broth.

4. Remove from heat, and fold Cilantro into shredded beef. Serve with traditional toppings( Please serve with Lime Wedges).

Chicken Crêpes- crepas de pollo en Salsa Verde

Crepas de pollo en Salsa Verde

Chicken Crêpe's


with many years of my childhood spent in the American Southwest I thought I knew pretty much everything there was to know about Mexican food. Phoenix, Arizona isn't exactly suffering from a lack of Mexican restaurants, but the menus all tend to reflect more the Sonoran type of cuisine. In retrospect it's still some the best Mexican cuisine you can get your hands on but did you ever think you could walk into a Mexican restaurant and order a Crêpe? There is much more to Mexican food it turns out... Aztec, Mayan and Spanish influences, with a bit of French as well.

Crêpe Batter:


2 Eggs, well beaten

2/3 Cup Whole Milk

1 tablespoon melted butter

1 pinch Kosher Salt

1/2 cup sifted, all-purpose flour

Crêpe Filling:

One Medium Onion, finely chopped

2 Tablespoons Butter

2 Medium Tomatoes, peeled, seeded and chopped

2 large Chicken breasts, cooked and diced

1/4 Cup Pine nuts, toasted

1 Tablespoon Dates, chopped

1 Tablespoon Spanish Olives, chopped

2 Jalapeno Peppers, finely chopped

Salsa Verde:

Anaheim Chiles

4 Anaheim Chiles

2 Tablespoons Onion, finely chopped

2 Tablespoons Butter

1 Tablespoon Cornstarch

1 1/2 Cups Whole Milk

3/4 Cup Grated Queso Enchilada Cheese*

2 Tablespoons Cilantro, chopped

steps:

1. Prepare the Crêpes: combine the eggs, milk, butter, and salt. Add to the sifted flour and beat until smooth. Allow to rest 10 minutes. Pour approximately 3 tablespoons of the batter into a lightly greased 7 inch omelette pan. Tilt the pan until the batter has spread evenly over the bottom. When lightly browned, turn the Crêpe and brown the other side. Reserve, and continue the process until all the Crêpes are made.

2. Prepare the filling: sauté the onions in the butter until soft. Add the tomatoes and simmer for five minutes. Add remaining ingredients and simmer for five more minutes. Remove the pan from the heat, and reserve. Place 1 tablespoon of the filling in each Crêpe, roll into a tube, and lay in a buttered baking dish.

3. Make the sauce: lightly brushed the chilies with oil in place under the broiler until singed on all sides. Wrap them in a damp towel, and allow to rest for approximately 30 minutes. When the time is past, remove this stems and the seeds from the peppers. Sauté the peppers in the onions in butter until the onions become translucent. Place onions and peppers into a blender, and purée until smooth. Return mixture to pan. Mix cornstarch with milk; add to the pepper and onion mixture; simmer gently for approximately 5 minutes. Add 1/4 cup of the grated cheese and stir until incorporated evenly. Pour the sauce over the graves and sprinkle remaining cheese over the top. Bake in 350°F oven for 10 minutes. Remove from oven and garnish with chopped cilantro.



*queso enchilada(anejo enchilado): This is a hard Mexican cheese that's coated with red chile paste. Substitutes: 1 Cup of Cotija, Romano, or Parmesan that has been shredded and tossed with 1/4 Teaspoon of smoked paprika.