Category Archives: Mexican

Carne Asada + Surf and Turf Burritos

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I know I have talked about my love of Mexican food about a million times right? OK so here is one million and one. Carne asada burritos were a favorite of mine when I lived in Southern California. Since moving to Western Washington I have yet to find a restaurant that made it to my liking. I also don’t have my little Mexican meat market to go to and pick up some pre-marinated meat (yes I was spoiled). For the last few years I have been searching for a marinade so I could make my own but never found one that really tripped my trigger. Then the other day I posted on my Facebook page and Twitter that I was again on the search for the elusive recipe. One of my Twitter friends sent me a link to his blog Damn Delicious and his version of a carne asada recipe. It was nice to find a recipe that not only sounded good but I already had feedback that it WAS good. I of course had to change it a bit though. So off I went to gather the appropriate items to make my mouthwatering treat.

This marinade would probably better if you could marinate the meat overnight but I didn’t have the opportunity (or the patience) to do so. I let it set for about 6 hours though and it came out very good. I am looking forward to trying it again when I can leave it overnight though. I  mean it can only get better right?

I made this the other night to go along with my Halibut Ceviche. I also made my “Holy Guacamole“. Both of them have been a family favorite for many years so I knew they would be an instant hit as partners with the carne asada. I was right!

Now the first picture is of the meat after it came off of the grill. Kevin isn’t a big burrito lover so he just wanted his steak sliced, plus he likes it very rare. So once he had his portion I cubed the rest of the carne asada and cooked it in the remaining marinade. This is the more So Cal way of preparing the meat for burrito consumption.

A special note – We decided to make “Surf and Turf” burritos. We added the Halibut Ceviche to the Carne Asada along with some pico de gallo salsa and the guacamole. OhhEmmmGeeeee HEAVEN!!!

Carne Asada
2 pounds flank steak
1/4 cup soy sauce
1/3 cup white vinegar
1/2 cup olive oil
1 teaspoon cumin
2 teaspoons cracked black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons Mexican oregano 
2 limes juiced
4 cloves garlic, finely minced
1/4 cup (a hand full ) of fresh cilantro leaves, chopped
Optional garnishes;
Pico de gallo or salsa
Guacamole (see link for recipe above)
Sour cream
cheese
Flour tortillas
Combine all of the ingredients in a ziplock bag and add the meat. Let sit in the refrigerator 6 hours to overnight. 
Heat a grill to medium-high heat. Remove the meat from the marinade, reserving the leftover marinade. Grill the steak for about 5 to 6 minutes per side (depending on the thickness of the steak) for medium rare. 
Allow the meat to rest for about 5 minutes, then slice (or chop). Return the meat to a medium skillet heated over medium-high heat. Add the leftover marinade and cook for a minute. Top with your favorite garnishes and eat with warmed flour tortillas.

Mexican Chicken and Rice Soup

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As promised here is the second part of yesterday’s recipe. Once you have made the Puffy Chicken Tacos you will have a wonderfully flavorful broth left that just begs to be a soup, and there could not be an easier one than this one!! After you put all the work into the tacos this is a nice easy follow up. 
Once my broth from the taco meat cooled I placed it in a gallon ziplock bag. I store all of my leftover soups like that. I write the name of the sauce/soup/stew on the bag, fill it up, then lay it flat in my freezer. Once it is frozen you can lay them in layers or stand them up so you can flip through them like pages in a book.
Oops, back to the soup…you only need a few ingredients for this. But it is so full of flavor you will want to eat the whole pot!!

Mexican Chicken and Rice Soup

Leftover broth from the Puffy Chicken Tacos
Enough chicken stock to make 8 cups of broth total
1 lb of rotisserie chicken, shredded (can use more if you want the soup meatier)
1 cup of rice
Kosher salt and cracked black pepper
Queso Fresco cheese, grated (for garnish)
Fresh cilantro leaves, chopped (for garnish)
In a large soup pot bring the leftover broth/stock to a boil. Add shredded chicken and rice, reduce to a simmer and cover. Cook for 15 to 20 mins or until the rice is fully cooked. Salt and pepper to taste. Ladle into soup bowls, top with Queso Fresco cheese and chopped cilantro.
ENJOY!!!

Puffy Chicken Tacos

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I was so excited to try my hand at making these tacos. They looked so crunchy and yummy when I saw them at the restaurant that I just wanted to run home and get into my kitchen! Do you ever do that? I am sure I drive my family crazy with it. We will order a meal and when it comes to the table I of course have to talk about how the food looks, then how it tastes, then how I can figure out what is in it and recreate it at home. They all look at me like “Really? Can we please just eat our food?” *sigh* the hazards of living with a food blogger I guess. So this was one of those moments. Although they weren’t complaining when I made it….HA!!

I will have to admit, I struggled with the tortillas. I don’t know if the dough was too moist or too dry but I just couldn’t get it to stay together. So I had to use my back up plan and fry regular white corn tortillas until they were puffy. They were great but I will conquer the elusive homemade puffy corn tortilla, I swear!! In case you posses better tortilla skills than me, I will post the recipe for how to make the tortillas below.

The other thing I like about this recipe is that I made two dishes using ingredients from this one recipe PLUS I used my Roasted Tomato Salsa Roja. I will be posting the recipe for my Mexican Chicken and Rice Soup tomorrow so make sure and hang on to the broth that you cook your chicken in tonight!!

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Puffy Chicken Tacos
¼ cup olive oil

2½ lb. bone-in, skin-on chicken thighs 

Kosher salt and freshly ground black pepper, to taste
6 cloves garlic, finely chopped
1 onion, finely chopped
2 ribs celery, finely chopped
1 carrot, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno pepper, minced
3 cups chicken stock
1 14-oz. can whole peeled tomatoes in juice, crushed by hand
2 avocados, pitted, peeled, and mashed
2 cloves garlic, minced 
Juice of 1 lime 
Canola oil, for frying
3 cups masa harina (corn flour)
1½ tbsp. unsalted butter, softened 
Shredded iceberg lettuce, diced tomato, and shredded cheddar cheese, to garnish
Heat oil in an 8-qt. saucepan over medium-high heat. Season chicken with salt and pepper, and add to pan, skin side down; cook, turning once, until browned on both sides, about 8 minutes. Transfer chicken to a plate; set aside. Add garlic, onion, celery, carrot, and bell pepper; cook, stirring, until soft, about 20 minutes. Add stock and tomatoes, and return chicken to pan; bring to a boil. Reduce heat to medium-low; cook until chicken is very tender, about 1½ hours. Remove chicken from sauce, and let cool (Make sure to reserve sauce for Mexican Chicken and Rice Soup). Discard skin and bones, and shred chicken; set aside. Meanwhile, combine avocados, garlic, lime juice, and salt and pepper in a bowl; chill guacamole until ready to use, covering to avoid browning.
Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 375°. Stir together masa, butter, and 2¼ cups warm water in a bowl until dough forms; divide dough into 12 pieces and shape each piece into a ball. Using a tortilla press or rolling pin, flatten each ball into a 6½″ disk. Place 1 disk in oil. When it begins to puff, press the end of a metal spatula into the middle of the tortilla so that tortilla bends into a taco shape; hold spatula within tortilla until taco is golden brown and crisp, about 1½ minutes. Transfer taco to paper towels to drain; repeat with remaining tortillas. Divide chicken and guacamole among tacos; top with lettuce, tomato, and cheese.

Slow Cooker Carne Guisada

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If you are anything like me you read the name of this recipe and said “Carne what?”

Carne Guisada is a very popular dish in Texas. It is a Tex-Mex favorite. It actually translates into “stewed meat”. The most popular meat used is beef and YAY that was what I had to work with. There are many options with this recipe. You could really do like I did and make it however you want to with the different variations out there. Some use potato, some no tomatoes. It is just like a regular beef stew, all up to the taste of the person preparing the meal.

You can use whatever peppers you want in this recipe. I used 1 poblano, 1 Anaheim, and 2 Fresno’s. But you could use any mix you like, from Serrano to sweet bell peppers, depending on the heat level you want. With the mix I used there was a nice heat but not TOO hot. Especially after you add the masa paste. We actually discussed making it spicier next time to please the pepper lovers in this house.

This would even make a great Super Bowl meal. Rev up your slow cooker and by it is time to eat you have a nice hearty healthy stew. Of course I topped mine with sour cream and used tortillas to dip, but even with that it really isn’t too far off the “healthy” path and we ALL love slow cooker recipes right?

Heads up, this recipe requires you to taste at every step and adjust your salt and pepper to taste.

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Slow Cooker Carne Guisada 
2 tablespoon olive oil
3 pounds chuck roast cut into 1-inch pieces
1 large onion, diced
1 poblano pepper, seeded and diced
1 Anaheim pepper, seeded and diced
2 Fresno peppers, diced
5 cloves of garlic, minced
2 tablespoons cumin
1 tablespoon dried Mexican oregano
1 tablespoon chili powder
1 28-ounce can of whole tomatoes
Kosher salt
Cracked black pepper
1/4 cup all-purpose flour
4 cups beef stock
1/4 cup masa (corn flour)
Hot water
Shredded cheddar cheese
Sour cream (optional)
Cilantro (optional)
Flour tortillas (optional)

Heat the olive oil in a dutch oven over medium-high heat. In a bowl add the flour, salt, and pepper, combine and dredge the beef in the flour. Shake off the excess flour and brown the pieces in the dutch oven. Once brown place into the slow cooker. Add the peppers, onion, garlic, cumin, oregano, chili powder, salt and pepper to taste. Add the canned tomatoes, with their liquid, to the slow cooker and break the tomatoes up with your fingers (I give them a squeeze but, make sure you aren’t wearing a shirt you don’t want messy). Add your beef stock just until the meat is covered. If you need more you can add water.

Cook on low for 8 hours. Mix the masa with enough hot water to make a thin paste. Stir the masa mix into the stew and simmer on low for another 30 minutes or so.

Ladle into bowls and top with cheese, sour cream, chopped cilantro, and serve with warm flour tortillas.

Bobbi on a Budget-Fish and White Bean Tostadas with Pineapple Avocado Salsa

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OK you asked for it so here it is….Bobbi on a Budget TADA (and the crowd goes wild)! Ahem….OK let me reel myself back in and be a bit serious here. I was very happy when the votes came in and I saw that people wanted a budget post on a regular basis. With the economy the way it is and so many people out of work, it just makes sense that many of us can not afford to cook whatever we want whenever we want it. The dilemma? Trying to cook healthy (or at least healthiER) on a limited budget. That is something I struggle with all of the time. I love to use fresh produce and fresh herbs and, let’s admit, that isn’t “budget” cooking.

I am realizing that sale fliers are a wonderful thing (Ya, I know, who knew?). I have been so bad about just making a menu plan and shopping without even looking to see what was on sale. Now I am getting the hang of checking the sale fliers to the 3 local grocery stores and finding what meat, produce, etc. is on sale for that week.

A suggestion, look for things like canned tomatoes, tomato paste, stocks, beans, etc. All of things that are staples in your pantry. If you use dried spices a lot (I use a lot of cumin and coriander) grab those when they are on sale too. Again, probably not something you didn’t know but something I am having to learn quickly.
For the budget meals segment I will be trying to stay as close to $10 for a 4 serving meal as possible.

I took a little help from Melissa d’Arabian for my first post to get me started and in the swing of things.  I have to admit I thought there was no way I could feed my 3 hungry guys for $10 but I was shocked and pleasantly proven wrong. With the white beans they end up being quite filling. They all loved this meal and there was enough for everyone. I was lucky enough to have the O Olive Oils that I won in the eRecipecards.com challenge, so I used the Tahitian Lime oil for this recipe. But regular olive oil is just as good.

Oh, the meal? Ah yes, the reason we are all here. I guess I should post the recipe so you can all enjoy!!

Fish and White Bean Tostadas and Pineapple Avocado Salsa
  • 1 lime, zested and juiced, plus lime wedges for garnish
  • 3 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, plus extra for baking sheet
  • Kosher salt and freshly ground black pepper
  • 1 pound white fish fillets, (I used Tilapia) cut into finger-sized pieces
  • 1/4 cup vegetable oil
  • 8 (6-inch) corn tortillas
  • Sauteed White Beans, recipe follows
  • 1/2 cup shredded purple cabbage
  • Pineapple and Avocado Salsa, recipe follows
  • Sour cream, for garnish

In a small bowl, combine the lime juice, zest, garlic and olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top. Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking sheet with olive oil. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes.
Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Fry the corn tortillas, 1 at a time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while still hot.
To assemble the tostadas: Layer each tostada first with Sauteed White Beans, then the fish. Top with the shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime wedge.

Sauteed White Beans:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 white or yellow onion, finely chopped
  • Kosher salt
  • 2 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 cup white wine
  • 1 1/2 cups cooked white beans
  • 1 tablespoon dried Mexican Oregano
  • Freshly ground black pepper
In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve.

Pineapple and Avocado Salsa:

  • 1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 2 small jalapenos, seeds removed and diced (You can just use one if you don’t like much heat)
  • Kosher salt and freshly ground black pepper
  • 1/2 red onion, finely chopped
  • 1 medium avocado, halved, pitted and flesh cubed
  • 2 tablespoons minced cilantro leaves
In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.

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Chili Rellenos Casserole

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As most of you know I am a HUGE fan of Mexican food. I could eat it just about everyday. I restrain myself though because Kevin is not a lover of all things Mexican like me. I have to pace myself and sneak it in where I can.

When I was little my babysitter was from Mexico and she used to let me cook with her all of the time. Home made tortillas, refried beans, etc. As I grew up I lost most of her recipes (a fact that breaks my heart) but I remembered that my all time fave recipe was her Chili Rellenos. She did hers “omelet style”. They turn out so wonderful. Little pillows of egg whites filled with roasted green chilies and Monterrey jack cheese yummmmmm!

I haven’t made them in years, don’t ask me why. Then one day I was on Pintrest and saw a picture of a dish entitled “Chili Rellenos Casserole”. Well, you KNOW I clicked on that as fast as my little fingers would let me! The recipe is originally from Better Homes and Gardens but I of course made some changes (I can’t leave anything alone!). I used 6 instead of 2 peppers (uummm have I mentioned we like things spicy?) and doubled the rest of the recipe.

Miss picky Pants went back to school yesterday so she wasn’t here to give me any input (not like she would have tried it), but everyone else loved it. If you don’t like things too spicy you can reduce the amount of peppers, use Anaheim peppers instead of Poblano or Pasilla peppers, and use regular Montery jack cheese instead of the pepper jack.

Another reason I love this dish is because it is very versatile. I made it for dinner with taco rice, but you could make it for breakfast as well. You could add some fire roasted tomatoes, green onions, or top it with some sliced avocado. Anything that “speaks Mexican” to you would be great in this recipe

Chili Rellenos Casserole

6 fresh poblano/pasilla chile peppers or fresh Anaheim chile peppers
3 cups shredded pepper jack cheese
1 cup crumbled Cotija or queso fresco cheese
6 eggs lightly beaten
1/2 cup milk
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
Kosher salt


Preheat oven to 450 degrees F

Bring a large pot of water to boil. Salt the water.

Grease a 10 x 7 (or close to it) casserole dish. Quarter the chili peppers (or halve them if you can’t find the really large peppers), removing the stem, ribs, and seeds. Immerse the peppers in the boiling water for 3 minutes. Drain the peppers and invert them on a paper towel to continue to drain.

In a medium bowl, combine the eggs and the milk. Add the flour, baking soda, cayenne pepper, and salt. Beat with a hand mixer (or use an immersion blender) until smooth. 

Place the peppers in the casserole dish and top with the cheeses. Pour egg mixture over the peppers and cheese. Bake uncovered about 15 minutes or until a knife inserted in the egg mixture comes out clean. Let stand 5 minutes before serving.



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Pork with Chili Verde Tacos

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Oh dear, I am going through Halloween withdrawal. I can’t believe it bothered me this much to NOT decorate for Halloween! I am normally the one that has as much cra….eerrr stuff in her front yard as possible. The only time I decorate more is Christmas and I tend to go over the top with that! Although several of my inflatables have passed during the last couple years, God bless there air filled little hearts.

Due to the neglect of my duties as chief holiday decorator, no trick or treaters showed up at my house last night *sigh* so now I am not only going through Halloween decorating withdrawals, but I have a TON of candy here to be eaten!! YIKES! My next giveaway winner might be getting a big bag of candy along with their gifts! If you would like to relive my Halloween gone by memories (I did) you can go to my personal blog and see some fun pictures.
Anyway, on to the food, which makes me smile. I mentioned a while back (when I made the chicken enchiladas in Chile Verde sauce) that I was determined to make  my own Chili Verde instead of using the jarred kind. Well, I finally did it, YAY ME!! And what is awesome is that it really isn’t very hard to make. The toughest part is roasting and peeling the chilies and that isn’t really that tough either. I can tell you though that whatever work you put into it will be welllllllllllll worth the results! I told Kevin that I want to make a big batch of this so I can can it and have it to use throughout the year. I think I am going to do that one weekend. Make a huge batch of Marinara sauce and Chili Verde so I have them. Hmmmm sounds like a plan to me!
Let’s see how to make this yummy goodness!
Roast your peppers under the broiler until they are charred and black on the outside. Turning them as needed.
Place them in a bowl and cover with plastic wrap.
I covered my bowl with a plate to make sure it kept the steam inside.
Once they have cooled enough to touch, peel and seed the peppers and chop them.
They smell amazing already!
Chop your garlic, jalapeno, and onions.
Saute your onions
Add your garlic, jalapenos, and spices
Get those wonderful flavors rockin’ and rollin’ together
Add your roasted chilies yummmmmmmmmmmm
Get them all playing nicely together
In goes the chicken stock and away it cooks…..
Oh by the way, I did find Mexican Oregano. Who knew it was different than regular oregano??
Get your pork all tucked in with it’s friends.
Once it has cooked and cooled, shred it with two forks
Toss it in to the hot tub with the other kids
The result? Epic yumminess!!!
Pork with Chili Verde Tacos

  • 1 pound pork butt, trimmed of fat
  • 2 yellow onions, quartered
  • 1 tablespoon ground cumin
  • 2 bay leaves
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon cayenne
  • Corn Tortillas
  • Sour cream
  • Chile Verde, recipe follows
Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
Chili Verde
  • 1 pound fresh Anaheim chilies
  • 1 pound fresh poblano chilies
  • 2 tablespoons vegetable oil
  • 1 chopped white onion
  • 4 cloves garlic, chopped
  • 2 jalapeno peppers, seeded and diced
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1/2 cup chopped fresh cilantro
Coat the Anaheim and poblano peppers with a bit of olive oil. Roast the peppers by placing them on a baking sheet under the broiler in the oven. turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. Place the blackened peppers in a bowl and cover with plastic wrap, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
To serve on corn tortillas topped with sour cream.

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Chicken Tortilla Soup

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I know I have mentioned (more than once) that I love Mexican food. Well, it seems over this last week I may have over done it just a tad. I have been told I am obsessed and I guess now I will have to bow my head and agree with it. However, this recipe satisfied not only my love for all things Mexican it also satisfied my craving for a nice hot bowl of soup.

I grew up and lived most of my life in Southern California and I used to get so happy when it would rain because it meant it was time to light the fire, sip hot chocolate, and make some tummy warming soup or stew! Now that I live in Western Washington I have “soup weather” more often than not. Yes, by the end of winter I am not as thrilled with the idea as I was in the fall but I still love the first few months that I can indulge.

When I lived in San Diego there was a restaurant called Island’s. Their specialty was burgers with all sorts of different toppings, but they also had chicken tortilla soup. You could get a bottomless bowl of it and it was oohhhhh so good! Theirs was a bit spicier than mine but I was trying to accommodate the different palates in my home. If you want it spicy like I do just add more chili powder,  jalapeno or even use Serrano peppers instead of jalapenos.

Once you bake your chicken tenders
shred them up with a couple of forks
Get your veggies going in a bit of olive oil
Add your tomato paste once your veggies have softened and stir it a bit to combine and heat up the paste
Add your fire roasted tomatoes, black beans, chicken stock, remainder of spice mixture, and shredded chicken. Bring the whole thing to a boil.
Mix together your corn meal and water and stir that in
Meanwhile get all your garnish ready
Doesn’t this just look like a big bowl of YUM?
Chicken Tortilla Soup

1 pound chicken tenders
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 medium onion, diced
2 jalapeno, finely diced
3 cloves garlic, minced
3 tablespoons tomato paste
8 cups chicken stock
1 (14.5-ounce can) fire roasted diced tomatoes
1 (14.5-ounce) black beans
2 limes, juiced, plus wedges for garnish
3 tablespoons cornmeal
5 corn tortillas cut into equal strips
Sour cream
Diced white onion
Cilantro
Diced avocado
Shredded Montery Jack cheese
Preheat oven to 375 degrees F
Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Place chicken tenders on a baking sheet an drizzle with olive oil. Sprinkle the cumin mixture on both sides of each chicken tender. Reserve excess mixture. Bake tenders for 15 minutes. Remove from oven and set aside to cool. Once cool shred chicken with two forks, set aside.
In a large soup pot heat a tablespoon of olive oil over medium heat. Add onions, garlic and jalapenos and cook until onions are translucent, about 5 minutes. Add the spice mixture and stir to combine. Cook for about 1 minute, then add the tomato paste and cook for an additional minute.  Add the tomatoes, black beans, shredded chicken, lime juice, and chicken stock, bring to a boil. Reduce heat and simmer for 45 minutes.
Mix corn meal with a small amount of hot water and add to the soup. Stir to combine. Allow to simmer for an additional 30 minutes. Adjust seasoning if necessary. Turn off heat and stir in tortilla strips. Let sit for 5 to 10 minutes and serve. Garnish with avocado, sour cream, onions, cilantro, cheese, and cheese.
ENJOY!!! 

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Mexican Fried Rice

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Today I was watching The Cooking Channel while I was working. It was really more just background noise, nothing more than that. Until I started hearing Arroz Con Pollo, Churros, and many more wonderful sounding Mexican foods. If you know me you know I miss my Southern California days and all the wonderful Mexican food I could have whenever I wanted it *sigh* It was Simply Delicioso with Ingrid Hoffman. Ohh Emmm Geeee why have I NOT watched this show before?

I tried very hard to stay focused on my work but since I have ADD and it is hard for me to focus under normal circumstances, this was IMPOSSIBLE! So as I am watching Ingrid cook and trying not to drool on myself, I realize I have leftover salsa rice from the other night with the chicken enchiladas. BING the idea bulb goes off in my head. I had been craving Chinese food until I saw this show so the obvious thing (to me at least) was to combine the two!

Out to the kitchen I dashy and begin pulling all of the ingredients out of the fridge.

Hmmm ok salsa rice – check
Eggs – check
Mexican blend cheese – check
Sour cream – check
Cilantro – check

Wooohooooo we are in business!! Midway through this I was a bit nervous about how it would turn out, but once it was in my mouth…….worries gone!!!

Mexican Fried Rice

2 tablespoons vegetable oil
2 cups leftover Salsa Rice
4 eggs
1 cup shredded Mexican Blend cheese (or cheddar jack blend)
Salt
2 tablespoons fresh cilantro leaves, chopped
Hot sauce (optional)
Sour cream (optional)
In a medium skillet or wok, heat the 2 tablespoons of vegetable oil over high heat. Once the pan is super hot add the rice and heat, stirring constantly. Once rice is heated completely through push it to the side of the pan and add the eggs to the pan. Stir until soft scrambled, then combine with the rice. Remove from the heat and season with salt if needed. 
Top with cheese, sour cream, cilantro and hot sauce.

Salsa Rice

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So yesterday’s recipe was Chicken Enchiladas with Chili Verde Sauce and I served it with this rice. I figured it would be nice if I actually posted the recipe I was talking about huh? Ya, I am a little slow but I get there.

I came up with this recipe as an answer to “What the heck am I going to serve with the enchiladas?” question. You see, as much as I adore Mexican food and just about everything that goes with it, I do not like Spanish/Mexican rice. Most of the times I have had it it seemed basically rice in tomato paste and a few spices. I am not knocking those of you that enjoy it. It just wasn’t doing it for me ya know? I wanted something with a bit more heat and some veggies too. So the little wheels in my head started grinding and I got to work.

Don’t let the mention of heat run you off if you don’t like things very spicy. Jessi is not a fan of all things spicy like most of us here and she said it had just enough heat to it without making it hot so I was able to walk that fine line and keep everyone happy. YAY me!!!

This was a perfect addition to our Mexican Fiesta.

Salsa Rice

  • 1 cup long grain white rice
  • 1 tablespoon vegetable oil
  • 1 1/2 cups chicken broth
  • 1/2 onion, finely chopped
  • 1 fresh jalapeno pepper, chopped
  • 1 can (15-ounce) fire roasted diced tomatoes, drained
  • salt and pepper to taste
  • 1 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 clove garlic, minced

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, garlic, jalapeno, and diced tomato. Season with salt, pepper, and cumin. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. Fluff rice with a fork and stir in cilantro.

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