Mexican Food Recipe: Huevos Rancheros

Ingredients 

1 small onion, finely chopped
1 medium green pepper, finely chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 to 4 teaspoons seeded minced jalapeno pepper
2 teaspoons dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
6 eggs
1 cup (4 ounces) shredded cheddar cheese
Flour tortillas, warmed, optional 

Directions 

1.  In a large skillet, saute onion, green pepper and garlic in oil until tender. Stir in tomatoes and seasonings; simmer, uncovered, for 15 minutes. Make six indentations in the tomato mixture with a spoon. Break eggs into indentations. 

2.  Cover and cook on low heat for 5 minutes or until eggs are set. Sprinkle with cheese; cover and cook until melted, about 1 minute. Serve with tortillas if desired.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Christmas Morning Recipe: Breakfast Enchiladas

Ingredients

1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Monterey Jack cheese
1 (4.5 ounce) can chopped green chilies, undrained and divided
3/4 teaspoon salt

Enchiladas

1 pound spicy ground pork sausage
12 large eggs, beaten
1/4 cup milk
4 green onions, thinly sliced
2 tablespoons of chopped fresh cilantro
2 tomatoes, seeded and chopped, divided
remaining chopped green chilies, drained
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
cheese sauce (recipe to follow)
8 (8 inch) flour tortilla
1 cup Monterey Jack cheese
garnish with tomatoes, green onions and fresh cilantro

Directions

Cheese Sauce

1.  Melt butter in a large saucepan over medium heat; whisk in flour and continuing stirring while cooking for one minute. Increase heat to medium and gradually whisk into milk, stirring constantly for 5 minutes or until thickened. Remove from heat and stir in cheese, half of chilies and salt.

Enchiladas

1.  Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13 inch baking dish with cooking spray; set aside.

2.  Crumble sausage into a large skillet. Cook over medium high heat, stirring often until meat is no longer pink. Remove from pan. Set aside.

3.  In a large bowl, whisk together eggs and milk until well combined. Whisk in green onion, cilantro, of half of tomatoes, remaining chopped green chilies, salt and pepper.

4.  Return skillet to stove and melt butter over medium heat. Pour egg mixture into skillet and cook without stirring until eggs began to set on bottom. Draw a spatula across the bottom of the pan to form large curds. Continue to cook and draw spatula across bottom of the pan until the eggs are thickened and cooked through but still moist. Remove from heat and fold into 1 1/2 cups cheese sauce and sausage.

5.  Spoon about 1/3 cup egg mixture down the center of a flour tortilla, roll up, and place steam-side down in prepared baking dish. Repeat for remaining tortillas. Pour remaining cheese sauce evenly over top of rolled tortillas. Sprinkle with 1 cup Monterey Jack cheese and remaining tomatoes.

6.  Bake for 30 minutes or until bubbly. Serve while warm.

Mexican Food Recipe: Red Mole Chicken Enchiladas

Recipe
 
1 cup water or chicken broth
12 corn tortillas
3 cups shredded roasted chicken
4 cups prepared mole poblano sauce
1 crema Mexicana or sour cream
3/4 cup quesno fresco
1 medium onion, sliced

1.  Heat water or chicken broth in a large frying pan to a simmer.

2.  Submerge a tortilla in the liquid for 4 seconds. If you leave it in too long it will turn mushy.

3.  Place the tortilla on a clean work work service and lay 1/2 cup chicken down the center. Wrap lightly and lay in the center of a plate. Repeat with a second enchilada.

4.  Repeat steps for all enchildas.

5.  Ladle 2/3 cups mole sauce over the enchiladas.

6.  Drizzle with crema or sour cream. Sprinkle with quesno and top with sliced onions.

7.  Serve immediately

Serves 6

Oven-Baked Chimichangas

Ingredients

Butter to grease pan

2 cups cooked chicken, from a rotisserie shredded chicken

1 can green chilies, in desired spiciness, drained and chopped

1 cup shredded Monterey Jack or cheddar cheese

1 TBSP olive oil, plus additional for brushing tortillas

1 chopped small onion

1 minced clove garlic

1 seded and minced jalapeno pepper

1 can refried beans

1 TBSP chili powder

1 tsp ground cumin

2 chopped large tomatoes (or 3 canned, whole, peeled plum tomatoes)

1/4 cup chopped fresh cilantro

Salt and black pepper

8 flour tortillas, burrito-sized

Garnishes

Salsa

Sour cream

Guacamole

Instructions

 

Preheat oven to 400F.  Lightly grease a 9-by-13 inch baking pan.  In a large bowl combine chicken, chillies and cheese.

Warm oil in a large skillet over medium heat.  Add onions, garlic and jalapenos; cook 4 minutes until softened, stirring. 

Stir in refried beans, chili powder, cumin and tomatoes and cook 1 minute to warm through and combine flavours.  Remove from heat; stir in cilantro.  Season to taste with salt and pepper.

Fill each tortilla with a spoonful of bean mixture and a spoonful of chicken mixture.  Fold up two opposite edges, then the other two edges to make and envelop.  Place seam-side down in the prepared pan.  Brush with oil.  Bake 20 minutes until golden and crisp.  Serve with desired toppings.

Tip:  Don't like it spicy?  Omit the canned chilies and jalapenos.

Chipotle Chicken Taco Bake

Ingredients

1 package Spanish or Mexican rice blend

1 TBSP olive oil

1/2 red diced onion

2 cloves chopped garlic

1/2 tsp ground cumin

1/2 tsp ground coriander

Salt and black pepper

1 canned chipotle chili in adobo sauce, seeded and minced

1 cup diced canned tomatoes

2 cups shredded cooked chicken

8 taco shells

1 can black beans, drained and rinsed

3/4 cup shredded cheddar cheese

Garnishes

Sour cream

Avocado, diced

Fresh chopped cilantro

Instructions

Preheat oven to 400 F.  Prepare rice according to package directions.  Retain in the covered cooking pot to keep warm.

Meanwhile, warm oil in a large ovenproof skillet. 

Add onions; cook 6 minutes, until softened, stirring often. 

Add garlic, cumin, coriander, salt and pepper; cook 30 seconds, stirring. 

Stir in chili, tomatoes and chicken; cook until warmed through. 

Transfer mixture to a bowl.

Spoon cooked rice mixture into same skillet. 

Spoon the chicken mixture evenly into the taco shells; top with beans and cheese.  

Nestle the tacos into the rice mixture.

 Place skillet in the oven and bake for 10 minutes until the cheese melts and the dish is hot.

Serve with garnishes.