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.

Jamaican Jerk Chicken Wings

I came across this way to make Chicken Wings while working out what to have for lunch with the crew one day. I think my love of tropical flavors pairs nicely with my desire to feed, and one day the two merged over some raw wings, and a grill! History was made that day because this has now become one of the staple snacks consumed whenever we get together with friends. I tend to blend my own Jerk Seasoning when at home, but this is the way they get made when on the road!
Jamaican Jerk Chicken Wings
2 1/2 Pounds Fresh Chicken Wings
½ Cup Yellow Onion, Rough Chopped
¼ Cup Celery, Rough Chopped
¼ Cup Carrot, Rough Chop
2 Cloves Garlic
1 Tablespoon Jerk Seasoning
1 Each Cinnamon Stick
2 Quarts Water
The Sauce:
2 Cups Hot sauce (I prefer Frank’s Red Hot Brand, but it’s up to you)
¾ Cup Light Brown Sugar
½ Teaspoon Jerk Seasoning

Steps:
Place the Wings, Onion, Celery, Carrot, Garlic, Cinnamon Stick, and 1 Tablespoon of Jerk Seasoning in a large stock pot. Fill with water making sure that the wings are covered. Place Stock pot on stove over medium heat, and bring the wings to a simmer. Stir frequently so that your wings cook evenly. Skim any impurities from the surface of the water, and continue cooking until your wings are tender, and fully cooked. Remove from heat, strain, and reserve Chicken only as now the Mirepoix (Onion, Celery, and Carrots) can be discarded.
Fire Up the grill* and allow to heat to normal grilling temperature.
Start on the Sauce by adding Hot Sauce, Brown Sugar, and remaining jerk seasoning to a medium sauce pan. Place on stove over medium heat, and cook until volume is reduced by ½. Stir occasionally to prevent the sugar from burning to the bottom of your pan.
Place your wings in a large mixing bowl, and pour ½ cup of Wing Sauce over the wings. Toss to coat evenly, and mark your wings on the grill. Continue to turn wings every couple of minutes to prevent the wings from burning. Your wings will get a little bit of char on them, but in small amounts this just adds to the beauty. When wings are grilled and looking as though they have good markings remove from the grill, and return to the mixing bowl. Pour remaining sauce over wings and toss once more. Reserve the wings in sauce until ready for service. I like to Garnish my wings with a little Charred Mango Salsa, and Chopped Herbs….
***Charcoal works best for grilling your wings.

Scotch Bonnet Barbecue Sauce

Warning: Scotch Bonnets may look cute, but they pack some punch…..like if you placed a lit piece of Charcoal in your mouth!Do not rub your eyes when you handle these things. When eating these peppers if the taste is too much use Yogurt, or Sour Cream to cool your mouth down! Rumor has it beer helps, but that’s rubbish…Alcoholic Beverages just make it hotter!!!Scotch Bonnet Chillies

1/2 Cup Water
1/4 Cup Cider vinegar
1/2 Cup Malted vinegar
3 Tablespoons Light corn syrup
6 Ounces Tomato paste
1 1/2 Teaspoons Worcestershire sauce
1/4 Cup Dark brown sugar, Firmly packed
3 Cloves Garlic, Minced
1/2 Cup Onion, Minced
4 Each Scotch bonnet peppers, Seeded, minced
1 Each Bay leaf, Crushed
1 Teaspoon turmeric
1/2 Teaspoon Black pepper, Freshly ground
1 Teaspoon Kosher salt

1. Combine all of the ingredients in a stainless steel or enamelware saucepan.

2. Cook over medium heat, stir for 5 minutes to dissolve the sugar and blend the flavors. Do not cook longer, or the zest of the peppers lost.

3.Don’t go crazy with the sauce until you’ve tasted a little from a spoon....No reason to ruin a perfectly good meal!