Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts

Shrimp Fajitas

Tuesday, February 7, 2023





Fajita Marinade Ingredients:

1/4 cup olive oil

4 cloves garlic, minced

1 Tbsp lime juice, from 1/2 lime

1 Tbsp cajun spice

1/2 tsp salt


Shrimp Fajita Ingredients:

1 lb large shrimp, peeled, deveined

2 bell peppers, (any color) sliced

1/2 medium onion, sliced

1/4 cup cilantro, chopped

2-3 tsp lime juice , (from 1/2 lime)


To serve:

8 small flour tortillas

Jalapeno Ranch

1 avocado, sliced

1 lime, cut into wedges

Instructions

  1. In a small bowl, combine marinade ingredients: 1/4 cup olive oil, 4 cloves garlic, minced, 1 Tbsp lime juice (from 1/2 lime), 1 Tbsp cajun spice, 1/2 tsp salt.

  2. Slice bell peppers, and onions the same 1/3” thickness and place vegetables in a medium bowl. Pour half of the marinade over the top then toss to combine.

  3. In a second medium bowl, pat dry shrimp with a paper towel, add remaining half of the marinade and stir to combine.

  4. Heat a large heavy pan over medium heat with 1/2 Tbsp oil and when hot, add shrimp in a single layer and sautee 1-2 minutes per side or just until cooked through and no longer translucent then promptly transfer to a plate.

  5. In the same pan, add marinated vegetables and saute until soft and golden brown at the edges (10 min), stirring occasionally, then turn off the heat.

  6. Add shrimp back to the pan along with 1/4 cup chopped cilantro. Squeeze fresh lime juice to taste over the mixture and toss to combine. Serve fajitas with warmed or toasted tortillas* and jalapeno ranch, or your favorite sauce.


Recipe Notes

*To Warm Tortillas: Wrap a stack of 5 in a damp paper towel and microwave 30 seconds at a time until warm.

* To Toast Tortillas: Place individual tortillas on a hot dry skillet, griddle, low gas flame or grill for about 15 seconds per side until lightly browned.

Ricotta Scramble with Tomatoes (Requeson Revuelto)

Monday, January 4, 2021

 

Ricotta Scramble with Tomatoes (Requeson Revuelto)

This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.Penny De Los Santos

Yield: makes 2 1/2 CUPS

Ingredients

  • 1⁄4 cup canola oil
  • 4 serrano chiles, stemmed, seeded, and finely chopped
  • 1 small white onion, finely chopped
  • 2 plum tomatoes, cored and finely chopped
  • 2 1⁄2 cups ricotta cheese
  • Kosher salt, to taste
  • Warm tortillas, for serving

Instructions

  1. Heat oil in a 12″ skillet over medium-high heat. Add chiles and onion, and cook, stirring, until soft, about 4 minutes. Add tomatoes, and cook, stirring, until almost dry, about 6 minutes. Add ricotta, and cook, stirring often, until mixture begins to turn light brown and ricotta is very smooth and thickened, about 20 minutes. Remove from heat and season with salt; serve immediately with tortillas.

Chicken Fajitas - With Your Own Seasoning

Sunday, March 1, 2020

Chicken Fajitas - Easy & Flavorful!

Chicken fajitas are an easy and flavorful weeknight meal. This Mexican recipe that everyone will love can be whipped up in less than 30 minutes. 
PREP TIME: 10 mins
COOK TIME: 16 mins
TOTAL TIME: 26 mins

SERVINGS: 6 servings

Ingredients

Chicken Fajitas

  • 3 boneless skinless chicken breasts
  • 1 onion thinly sliced
  • 3 bell peppers thinly sliced
  • 2 tablespoons olive oil
  • 1/2 lime

Fajita Seasoning

  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For Serving

Instructions

  • Add the fajitas seasoning ingredients to a small mixing bowl and stir together.
  • Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers press it into the chicken.
  • Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side. Then remove them from the pan and let the chicken rest for a few minutes before slicing into strips.
  • While your chicken is cooking, cut the bell peppers and onion into thin slices.
  • Once the chicken is removed, saute the bell peppers and onion in the same skillet over medium heat for 4-5 minutes, stirring frequently.
  • Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together.
  • Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.

Nutrition


Calories: 140kcal | Carbohydrates: 7g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 275mg | Potassium: 389mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2160IU | Vitamin C: 80mg | Calcium: 23mg | Iron: 1mg

Easy Chicken Enchiladas

Thursday, February 7, 2019

Easy Chicken Enchiladas

Ingredients:

  • 10 corn tortillas
  • 1 yellow onion, chopped fine
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can green chilies (ortega) chopped and drained
  • 1lb cooked chicken shredded
  • 10 oz of enchilada sauce, see recommendation below
  • 1 cup Jalapeno Jack cheese, shredded

Directions for easy chicken enchilada recipe:

Add the olive oil to a frying pan and heat to medium high. Add the onion and saute for 2 minutes. Then lower the heat to low and saute for about 20 minutes. I am a big fan of sauteing onions to a nice golden brown to bring out a nice flavor.
During the last couple of minutes of sauteing, add the minced garlic being careful not to burn it.
Now add the green chilies, chicken, and enchilada sauce to your onions and garlic. Stir well.
You can use canned chicken (be sure to drain the water), or even any left over chicken you have in the fridge. You can even boil 6 chicken thighs for 30 minutes and use that.
To make this a quick dish, my recommendations for the enchilada sauce is to make my enchilada sauce recipe.  It’s quick and easy and be sure to double the recipe so you have enough.
Cook the above ingredients on medium for about 5 minutes. Mix well.
Then add 1/2 cup of the cheese and fold it into the chicken/ sauce mixture. Remove from heat.
In a frying pan heat about 1 cup of canola oil over medium heat. Using tongs, take two tortillas and dip them into the oil for 3 to 5 seconds until they bubble. Your goal is to make the tortillas nice and soft and easy to roll.
Lay the tortillas on a plate/tray covered with paper towels. Blot up the excess oil and transfer to a plate.
Take a spoon full of chicken mixture and lay it across the enchilada and roll it.
Place enchiladas in an oiled baking dish with the tortilla seam-side-down. Once all your enchiladas are in the dish, sprinkle with the rest of the cheese.
Bake at 400 for about 5 or 6 minutes or until the cheese melts.

Remember, “It’s Gotta Be Hot To Be Good”

Top this easy chicken enchilada recipe with guacamole and/or sour cream and your taste buds will love it.
Don’t forget to try our other delicious enchilada recipes.
https://www.cooking-mexican-recipes.com/recipe/easy-chicken-enchilada-recipe/

Chicken Enchilada Recipes

Sunday, December 16, 2018

Chicken Enchilada Recipes

Ingredients:

  • 1 whole chicken (makes 15 - 18 enchiladas) or
  • 5-6 thighs (9 - 12 enchiladas)
  • Corn tortillas
  • Vegetable oil
  • 12 oz. of mild cheddar cheese, grated
  • 1/2 cup yellow onion, finely chopped
  • Enchilada sauce
  • Sour cream optional
  • Guacamole optional

Directions:
  1. Personally, I think dark meat makes the chicken enchilada recipes better than white meat. The choice is yours.

  2. Rinse your chickens in cold water and place them in a pot and fill with water. You are going to boil the chicken for 1/2 hour.

  3. Always test your chicken to make sure it is done. You don't want to see any red juices coming out of the chicken.

  4. When done, remove the chicken to a dish to cool off.

  5. When the chicken is cool enough to touch, you will debone the chicken. Discard the skin, bones, gristle, and any other parts you don't want to eat!

  6. Try not to leave your chicken out at room temperature too long. You don't want to encourage bacterial growth.

  7. Place your deboned chicken on a clean cutting board and cut the chicken into approximately 1 inch chunks. If you have ever considered buying one good knife for your kitchen, here is one I have been happy with. I use it all the time and love it. It's razor sharp and lightweight.

  8. At this point you can start assembling your chicken enchiladas. If you want to keep your chicken warm just put it in a pot on the stove in the juice it was cooked in.

  9. Heat the vegetable oil on medium high heat in a pan big enough to fit the tortillas in.

Assembly Time
  1. When the oil is hot, take two tortillas with tongs and hold them in the oil until they bubble. The tortillas should bubble right away. If they don't, your oil is not hot enough.

  2. Lift and dip the tortillas in and out of the oil 3 times fairly quickly.

  3.  The goal is to make the tortillas soft so they are easy to roll. If you leave them in the oil too long,the tortillas get stiff and are hard to roll. Toss those aside and try again.
     If you make these chicken enchilada recipes enough times, you will get good at it.

  4. Now dip the tortillas in hot enchilada sauce to coat them. Transfer the coated tortillas to a plate or tray. The tortillas will be hot, so be careful.

  5.  You might want to wait 1 minute to let the tortillas cool.

  6. Now add a large spoonful of chicken on top of the coated tortilla. Lay it right down the middle from end to end.

  7. Grab one end of the tortilla (closest to you) and bring it over 3/4 of the way to the other end. Place your fingers on top near the chicken. Tuck and roll the enchilada over so that the opening is now on the bottom.

  8. Pick up the enchilada and place it on a oven-proof dish. When you pick it up, make sure you grab the seam on the bottom with your fore fingers and let your pinky fingers cover the ends of the enchilada so the chicken doesn't fall out.

  9. After a little practice you'll realize that making these chicken enchilada recipes is a breeze.

  10. After you have placed your chicken enchiladas in the dish, use a ladle to spoon the enchilada sauce over the top of all the enchiladas. Spoon plenty of sauce to completely cover the enchiladas and the bottom of the dish.

  11. Sprinkle grated mild cheddar cheese over the top of the chicken enchiladas. Use a much or as little as you desire.

  12. Then sprinkle finely chopped yellow onions on top or not.

  13. Preheat your oven to 400 degrees and place the chicken enchiladas in the oven. You don't need to cover them.

  14.  Since all of your ingredients are warm, you will only need to leave them in the oven a few minutes.

  15. When you see that the cheese has completely melted and the sauce is bubbling around the edges, you know it's hot enough.

  16. Take the chicken enchiladas out of the oven and serve immediately.

Spanish Rice Recipe

Ingredients:

  • •12 inch frying pan, with tight fitting lid
  • •2 cups long grain white rice
  • •1/4 cup vegetable oil
  • •1/2 yellow onion cut into 1 inch chunks
  • •1/2 bell pepper any color, cut into 1 inch pieces
  • •3 cloves of garlic, minced or 3 heaping tsp garlic powder
  • •3/4 cup tomato puree
  • •2 tsp. sea salt
  • •2 tsp. granulated chicken base
  • •2 3/4 cups of chicken broth
  • •3/4 cup of frozen peas, optional

Directions:

  1. 1. Add the oil to the pan and put heat on to medium high. Add the rice and saute untilgolden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes.
  2. 2. The important thing is to make sure the rice is toasted to a nice golden brown.
  3. 3. Using a garlic press, add the mincedfresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife.
  4. 4. Continue to saute for an additional 3 minutes. You will notice a wonderfulgarlic aroma.
  5. 5. Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.


  8. 6. When it's done, turn off the heat, remove the lid and stir in the peas. Replace the lid and wait 5 minutes before serving.
  9. 7. You have just made some wonderfully flavorful spanish rice.
  10. 8. Cooking is like an art and it's okay to try different things and experiement. So if you think of something different you want to add, go for it.
  11. 9. For those of you who like to follow a recipe, you should have great success following this spanish rice recipe. Enjoy!


Author Notes: The magic of pork + water + salt -- a genius recipe from The Cuisines of Mexico by Diana Kennedy. - Genius Recipes
Serves 4 to 6
• 3pounds pork shoulder, butt, or country-style spare ribs, skin and bone removed
• Cold water to barely cover
• 2teaspoons salt, or to taste
1. Cut the meat, with the fat, into strips about 2 x 3/4 inches. Barely cover the meat with water in a flameproof dish, add the salt, and bring it to a boil, uncovered.
2. Lower the flame enough to bring down to a simmer. Let the meat continue simmering until all the liquid has evaporated -- about 1 hour and a half, depending on the shape of your pot. By this time the meat should be cooked through but not falling apart.
3. Lower the flame a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over -- about 1 hour and 10 minutes.
4. Notes: The meat will get more evenly cooked if the dish is rather large and shallow. Do not add too much water at the beginning or the meat will fall apart at the frying stage. If the meat is still fairly hard when the water has evaporated, then add a little more water and continue cooking. Choose pork that has a fair amount of fat or you will have to add some lard for it to brown properly.

Chicken Enchilada Recipes

Sunday, November 5, 2017

Chicken Enchilada Recipes

Ingredients:

  • 1 whole chicken (makes 15 – 18 enchiladas) or
  • 5-6 thighs (9 – 12 enchiladas)
  • Corn tortillas
  • vegetable oil
  • 12 oz. of mild cheddar cheese, grated
  • 1/2 cup yellow onion, finely chopped
  • enchilada sauce
  • sour cream optional
  • guacamole optional

Directions:

Preheat oven to 400 degrees F.

Personally, I think dark meat makes the chicken enchilada recipes better than white meat. The choice is yours.

Rinse your chickens in cold water and place them in a pot and fill with water. You are going to boil the chicken for 1/2 hour.

Always test your chicken to make sure it is done. You don’t want to see any red juices coming out of the chicken.

When done, remove the chicken to a dish to cool off.

When the chicken is cool enough to touch, you will debone the chicken. Discard the skin, bones, grisle, and any other parts you don’t want to eat!

Try not to leave your chicken out at room temperature too long. You don’t want to encourage bacterial growth.

Place your deboned chicken on a clean cutting board and cut the chicken into approximately 1 inch chunks. If you have ever considered buying one good knife for your kitchen, here is one I have been happy with. I use it all the time and love it. It’s razor sharp and lightweight.

At this point you can start assembling your chicken enchiladas. If you want to keep your chicken warm just put it in a pot on the stove in the liquid it was cooked in.

Heat the vegetable oil on medium high heat in a frying pan big enough to fit the tortillas in.

Assembly Time


  1. When the oil is hot, take two tortillas with tongs and hold them in the oil until they bubble. The tortillas should bubble right away. If they don’t, your oil is not hot enough.
  2. Lift and dip the tortillas in and out of the oil 3 times fairly quickly.
  3. The goal is to make the tortillas soft so they are easy to roll. If you leave them in the oil too long,the tortillas get stiff and are hard to roll. Toss those aside and try again. If you make these chicken enchilada recipes enough times, you will get good at it.
  4. Now dip the tortillas in hot enchilada sauce to coat them. Transfer the coated tortillas to a plate or tray. The tortillas will be hot, so be careful.
  5. You might want to wait 1 minute to let the tortillas cool.
  6. Now add a large spoonful of chicken on top of the coated tortilla. Lay it right down the middle from end to end.
  7. Grab one end of the tortilla (closest to you) and bring it over 3/4 of the way to the other end. Place your fingers on top near the chicken. Tuck and roll the enchilada over so that the opening is now on the bottom.
  8. Pick up the enchilada and place it on a oven-proof dish. When you pick it up, make sure you grab the seam on the bottom with your fore fingers and let your pinky fingers cover the ends of the enchilada so the chicken doesn’t fall out.
  9. After a little practice you’ll realize that making these chicken enchilada recipes is a breeze.
  10. After you have placed your chicken enchiladas in the dish, use a ladle to spoon the enchilada sauce over the top of all the enchiladas. Spoon plenty of sauce to completely cover the enchiladas and the bottom of the dish.
  11. Sprinkle grated mild cheddar cheese over the top of the chicken enchiladas. Use a much or as little as you desire.
  12. Then sprinkle finely chopped yellow onions on top or not.
  13. Place the enchiladas in the oven. You don’t need to cover them with foil.
  14. Since all of your ingredients are warm, you will only need to leave them in the oven a few minutes.
  15. When you see that the cheese has completely melted and the sauce is bubbling around the edges, you know it’s hot enough.
  16. Take the chicken enchiladas out of the oven and serve immediately.

Try our easy chicken enchilada recipe. It will get you out of the kitchen sooner and your family will love it.

Would you like to try Mamasita’s chicken enchiladas recipe sumbitted by one our our website viewers? This one is delicious, easy and a great way to use up your left over chicken.

Mango Salsa

Saturday, December 10, 2011

How To Pick A Ripe Mango

Now that you are ready to try some mango salsa, you may be wondering how to pick a ripe mango. You can usually tell by smelling and squeezing.

Want to use that mango today?

Then the nose knows.

With a ripe mango you will notice a sweet tropical aroma coming from the stem end. Upon squeezing, the fruit will yield to slight pressure, somewhat like an avocado. Ripe mangos are usually yellow/orange in color. If you are not going to use the mango for a few days, look for a firmer mango with a tight skin.

Storing Tips

After you bring your mangos home from the store, you can ripen them right on your kitchen counter just keep them out of the sun.

An unripe mango will not ripen in the refrigerator. If you need them in a hurry, put them in a paper bag with an apple which will speed up the ripening process. Once ripe you can store them in the refrigerator.

Easiest Way to Cut Up A Mango

First slice a small piece from each end. Then use a potato peeler and make long slow strokes. This peels off just the right amount of skin and makes removing it a breeze.

Here is the first of our mange salsa recipes:

Tropical Mango Salsa

Ingredients:

2 ripe mangos,peeled, chopped to 1/2 inch cubes
1 cup jicama, peeled and chopped to 1/4 inch chunks
1 tomato chopped to 1/2 inch pieces
1 yellow or red bell pepper, diced
small handful of cilantro, washed and chopped
2 jalapeno, seeded and finely chopped
juice from 1 lime
4 shallots, finely chopped


Directions:
Add all of the above to a medium sized bowl and mix with a spoon. Chill in the refrigerator for 1 hour before serving.

Whip up some margaritas and serve your Tropical mango salsa recipes with my favorite organic white corn chips from Trader Joe's and you've got the beginnings of a Mexican fiesta.

Finish off with some guacamole, chicken enchiladas and frijoles for dinner and flan for dessert. Ole!

Fresh mango salsa is also great with fish or chicken too.

Makes about 5 cups. Enough for that party!

Here is the second of my mango salsa recipes you are sure to enjoy. The addition of avocado adds a creamy delectable flavor that goes well with mango. Compliments of Great-Salsa.com

Mango Avocado Salsa

Ingredients for Avocado Mango Salsa Recipes

1 large mango, peeled, diced
3 tablespoon red onion, minced
3 tablespoons diced green pepper
3 tablespoons diced red pepper
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 tsp. minced fresh chives
1/2 large avocado, diced
Directions for Avocado Salsa Recipe
Mix all ingredients except avocado in large bowl.

Add avocado to salsa and stir gently to combine.

Salt and pepper to taste.

Pineapple Orange Salsa Recipe



1 can 20 oz. crushed pineapple in own juice, drained
1 can 11 oz. mandarin oranges in light syrup, drained and cut into small chunks
1 tomato, sliced 1/4 inch chunks
1/2 red bell pepper, chopped 1/4 inch chunks
1/4 cup diced red onion
1 or 2 jalapeno, seeded, minced
5 or 6 sprigs of cilantro
juice from one lime
Mix all the ingredients in a bowl and serve with chips.

Remember to wash your hands after handling the jalapeno peppers.

Shrimp Salsa

Shrimp Salsa

Ingredients:

2 to 3 tomatoes, diced
1/3 cup diced red or yellow bell pepper
1 clove garlic, minced
6 - 8 oz. cooked baby shrimp
1/3 cup red onion, finely chopped
1/2 cup cucumber, peeled, seeded and chopped
1 cup canned corn, drained, sauteed in olive oil
2 Tbs. olive oil
1 avocado, cut into small chunks
1 Tbs fresh lime juice
2/3 cup chipotle roasted salsa, or more to taste. Some like it hot!
1/2 cup cilantro leaves, chopped
salt to taste
Directions:
Drain the water from the can of corn. Preheat the olive oil in a fry pan over medium high heat. Add the corn and saute until corn looks roasted with brown spots. About 3 to 5 minutes. Remove from heat and cool.

Chop the tomato, bell pepper, garlic, onion, cucumber, and cilantro leaves and add to a bowl.

Add the chipotle salsa, shrimp, lime juice and salt and mix well. Add the corn when cool and the avocado. Mix gently.

Now is the time to taste it to see if you need to add more salt or chipotle salsa. Refrigerate 1 hour before serving. Makes approximately 3 cups.

Shrimp salsa can be served with quesadillas, tacos, fajitas or just by itself with chips.

This is the perfect Mexican appetizer. It goes great with Mexican food or even on top of a green salad --very versatile.

I know you will enjoy this south-of-the border delight.

Basic Salsa

Ingredients:
4 medium tomatoes
1/2 medium yellow or red onion, finely chopped
1Tbs olive oil
2 medium carrots
3 cloves garlic
juice from one lime
2 tsp. olive oil
1 4oz. can diced Chile Ortega
1 tsp. sugar (optional)
1 or 2 jalapeno, de veined and seeded, finely chopped
6 sprigs of cilantro, chopped

Directions:
Saute the finely chopped onion in the 1 Tbs. olive oil for 20 minutes until golden brown. You can omit this step if you like your onions raw. I happen to like mine cooked and sweetened some by the cooking process.

When you are done cooking the onions add the finely chopped garlic to the onion and saute for one minute more. Remove onion/garlic mixture to a bowl.

Slice and chop tomatoes into 1/2 inch size chunks. Ideally you want all of your ingredients about the same size.

Cook the carrots in boiling water for 2 minutes. You want the carrots to have a crunch so don't overcook them. Rinse under cold water to stop the cooking process and cool them off. Chop the carrots into 1/4 inch chunks.

Cut off the stem and slice the jalapeno length wise and then chop very fine.

Remember, you can get as creative as you like with our basic mexican salsa recipes and add all kinds of different vegetables and fruits.

Here are some ingredients you can add to salsa:

corn
black beans
avocado
mango
lime juice
cream cheese
sliced almonds
sour cream
peaches
pineapple
watermelon
cooked sweet potatoes

A Few Tips On Making Salsa


It's a good idea to try and chop everything about the same size when making salsa and to chill it for an hour or two before serving.

Fruit salsa doesn't hold up as well as an all-vegetable salsa and should be eaten in one day.

Grilling some of the ingredients, such as the tomatoes, onions and peppers, can add a wonderfully different flavor to the taste of your Mexican salsa recipes. So don't hesitate to try this. Experiment and have fun!

Pinto Refried Beans & Cilantro Rice

Pinto Bean Recipes For Refried Beans

2 cups pinto beans
2/3 to 3/4 cup vegetable oil
1 bulb of roasted garlic, approximately 6 or 7 cloves
2 - 3 tsp seasalt, depending on how much salt you like
1 bay leaf
1 finely chopped tomato, vine ripened or home grown
4 quart pot


Directions:
First pour your beans out on a table or cutting board. Sort through them and discard any rocks or shriveled beans. This shouldn't take but a couple of minutes to do.

Put the beans in a colander and rinse them under cold water. Pour the beans into a pot.

Add 8 cups of cold water and the bay leaf.

Put the stove burner on high and cover partially with a lid. As soon as the beans start to boil, lower the heat a little but still continue to boil. Cook for 2 hours and keep adding water as it cooks away.

Stir occasionally. Keep the water level at 2 inches above the beans.

A Helpful Hint

I heard this tip from a friend of mine. Her mother does this when she prepares pinto bean recipes.
Keep some water heated on the stove in a kettle or pan. Then when you need to add water to your beans, you have hot water available. Adding cold water will slow down the cooking process while you wait for the beans to boil again.

After two hours of cooking, the beans should be soft and darker brown in color. If not cook them another 20 to 30 minutes. Then add the oil, salt, tomatoe, and roasted garlic.

You can slide the roasted garlic out of it's sleeve in the bulb, right into the beans.

Important:

Do not add salt before the two hours of cooking or your beans will never soften up.

After adding the salt etc. bring the beans to a boil again and lower the heat to low. You want to cook them on a slow boil for an additional 1 to 1 1/2 hours. You will need to stir them occasionally to keep them from sticking to the bottom of the pot.

A Little Secret To Great Flavor

To get the best flavor, simmer your beans 1- 1 1/2 hour or as long as you can with all the spices and oil. The longer these pinto bean recipes simmer, the better they will taste.

After 1 to 1 1/2 hours, it seems like all the beans want to do is stick to the pot. This is the point where you turn off the heat, remove the bay leaf, and mash them with a potato masher.

You have just completed one of the best pinto bean recipes around. Enjoy.

Making refried beans from our pinto bean recipes will be delicous served with spanish rice, enchiladas or even by themselves topped with grated mild cheddar cheese.

Try serving refried beans topped with grated cheese and tortillas for a great after school snack for your kids. They'll love it.

Our pinto bean recipes hold up very well and will last several days in the refrigerator.

Cilantro Lime Rice Recipe serves 4

1 Tbsp. olive oil
1 cup basmati rice
1 1/2 cups chicken broth
2 to 3 cloves garlic, minced
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt
Directions:
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.


Chicken Burrito Recipe


Serves 4 to 6

Ingredients:


  • 2 lbs of chicken, chicken breast and/or chicken thighs
  • 4 cups of chicken broth
  • 2 cups water
  • 1 tap. ground cumin
  • 1/2 yellow onion, rough chopped
  • 1 large or 2 medium yellow onion, finely chopped
  • 1 Tbsp. olive oil
  • 1 can (4oz.) green chiles
  • 4 cloves garlic, minced
  • 1 can (14 oz.) diced tomatoes
  • 1/2 tap salt

Burrioto Ingredients:


  • 6 flour tortillas
  • refried beans
  • cilantro lime rice
  • shredded lettuce
  • sour cream
  • guacamole or sliced avocado
  • salsa
  • shredded cheese, mild cheddar, or mexican blend will do


Directions:

Place all the chicken in a pot and cover with the chicken broth and water. Add the cumin and chopped onion. Bring to a boil, partially cover and then lower the heat to simmer for about 1 hour. Test for doneness. Pull the chicken out and set aside to cool.
Meanwhile, grab a nice big fry pan and add a tbsp. of olive oil. Saute the minced onion for 20 good minutes. A little longer is probably better. Stir these frequently over medium heat and then lower the heat to low.

We want these onions to cook down and turn a beautiful golden color. This is when the flavor comes out. Then add the minced garlic and and cook an additional 5 minutes.

Notice the big smile on your face. This smells good.

Now add the green chiles, diced tomatoes, chile powder and the salt. Stir well to heat through.

Turn the heat off and let this onion mixture cool a bit. In the mean time grab a couple of forks and shred the chicken and remove and bones.

Back to the onion mixture where are the delicious flavor is. Place this mixture in a food processor and blend till it's pretty smooth.

I have an immersion blender so I use that placing my mixture in a deep bowl. This tool can make quite a splatter if you aren't careful.

Once the onion mixture is smooth, place it back into a pan and add the shredded chicken and stir to combine. Heat over medium heat until piping hot.

Assembling The Burritos

Start with your rice, beans and chicken nice and hot. Heat a flour tortilla on a dry comal, or a big dry frying pan on the stove. You can also heat them in the microwave in a "Tortilla Oven". Always heat your tortilla first so that they pliable and easy to fold.
Place a spoonful (large) of beans first down the center of the tortilla. Then add a spoonful of rice and then chicken. Then sprinkle some cheese, lettuce, sour cream, guacamole and/or anything else you like. Fold one end in and then roll the burrito over.

The art of making the perfect chicken burrito recipe stipulates that you spread your ingredients, what ever they may be, evenly across the entire tortilla. This way you get all the ingredients in every bite.

Leave a couple inches at each end so the good stuff doesn't ooze out and you can fold and roll it properly.

Changes I did to the recipe.

- Boiled chicken in chicken broth with onions.
- Added cumin powder and little bit of red chilli powder to the onion/tomato saute'.

Tortilla Soup with Black Beans - Martha Stewart

Monday, October 31, 2011

from Martha Stewart

Black bean soupA good-quality pantry staple, make this meal healthy, delicious, and affordable.

Ingredients

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

  1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
  2. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

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