Tag Archives: mexican

Layered Creamy Beef Enchiladas aka Mexican Beef ‘Lasagna’

This is a fairly easy recipe to make and uses a combination of made-to-order and leftover items during my freezer clear-out.

The enchilada ‘sauce’ is a diluted mixture of rehydrated and pureed chiles, onion, tomato and spices which I had made as a braise for my red chile pulled pork. I ended up with some amazing tamale filling and had a couple of cups in the freezer for future cooking projects.

I used leftover sauteed red onion to flavour the ground beef and made my own corn tortillas as a base. Since the tortillas were ‘barely’ six inches in diameter, I didn’t want to try to fill and roll them up so I used them as a base on which to layer the other filling ingredients. Sort of like a Mexican lasagna. I added a couple of tablespoons of cream cheese to the meat mixture because I remember seeing it used in a chicken enchilada recipe I found on line … and I just felt like it.

Cheddar and Monterey Jack cheese happened to be the two kinds of cheese in my freezer that seemed like they would work, taste wise, in the recipe.

Layered Creamy Beef Enchiladas aka Mexican Beef ‘Lasagna’

I made the enchilada bake in a disposable aluminum baking dish (7 3/4 in by 7 3/4 inch) which had been recycled enough that I was planning on discarding it after use. It saved me having to do any dish washing afterwards. For those going to a pot luck or family gathering it’s a perfect container to bake, transport and serve.

Profile of the ‘lasagna’

Layered Creamy Beef Enchiladas – serves 6, generously

10 6 inch corn tortillas
1 cup refried beans, canned or home made
1 can (~ 1 1/2 cups) of enchilada sauce if you don’t want to make your own
1- 1 1/2 cups grated cheese (mixture of cheddar cheese and Monterey Jack)

Home made corn tortillas –  A round ball of the masa dough was placed between two 7-8 inch diameter circles of parchment paper and pressed down, as hard as possible, with an 8 inch round glass pie pan. The dough was fried, over medium heat, for a minute or a minute and a half, in a cast iron frying pan, which had been brushed with a paper towel dipped in vegetable oil.

Optional Garnishes

thinly sliced green onions
diced avocados
sour cream or Mexican crema

NOTE: If desired, drained and rinsed canned black beans and frozen and thawed corn, about a cup of each, may be added when layering the enchiladas. In this case, a larger baking dish would be advised.

Enchilada Sauce

1 1/2 tsp vegetable oil
1 1/2 tsp all purpose flour
1 cup red pork marinade
1/2 cup chicken stock
salt and pepper, to taste

Make a roux with the oil and flour. Cook for a few minutes in a small sauce pan, stir in the marinade and chicken stock and bring to the boil. Reduce the heat to a simmer and cook for 4-5 minutes and then let cool. You may want to add some additional stock or water to thin your sauce down so it’s spreadable. Taste for seasoning and add salt and pepper as needed. Let cool to room temperature.

Creamy Ground Beef Mixture

1/2 tbsp vegetable oil
1 cup very lean ground beef
1/4 cup sauteed red onion
2 tbsp (1 oz, 30 gm) cream cheese
salt and pepper, to taste

Heat a large saute pan over medium high heat, add the oil and when hot, add the ground beef. Break up the ground beef and brown. Drain off any excess fat and add the sauteed red onion, cream cheese and about 1/4 cup of the enchilada sauce. Stir through until the cream cheese is melted into the sauce and it’s bubbling a bit. Taste for seasoning, adding salt and a few grinds of black pepper. Let cool while assembling the remaining ingredients and preheating the oven.

Preheat the oven to 375 deg Fahrenheit.

Assembly and Baking Directions

Tortilla Layer 1

In a small baking dish (8 inch by 8 inch, or slightly smaller) add about 1/4 cup of enchilada sauce and spread evenly to cover the base. Place a layer of the corn tortillas (two whole tortillas and the third cut in half) on the bottom of the baking dish. Add half the refried beans (~1/2 cup) and spread it out evenly. Add half the ground beef mixture and spread out evenly.

Tortilla Layer 2

Add another layer of tortillas (two whole and the third cut in half, flipping the layout so any small missing spots from layer one would be covered and vice versa) followed by the remaining refried beans and ground beef.

Top with a final layer of corn tortillas. (For the sake of aesthetics, I used four whole tortillas for the top layer though three would have been plenty.) Pour the remaining enchilada sauce over the top. Cover the baking dish tightly with aluminum foil and place the baking dish on a baking sheet for ease of transport and as a support for the flimsier aluminum baking dish.

Bake covered for 35-40 minutes.

Remove the foil, top with as much grated cheese as desired, return to the oven and continue baking uncovered for another 10-15 minutes until the cheese is melted and bubbling.

Let cool for 10-15 minutes to set the layers and make cutting and serving neater. Serve with desired garnishes.

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Picspam: Frozen Perogies and Fresh Strawberry Margarita

Making perogies from scratch isn’t as challenging as you’d think.

I’ve made them … once.

And they were delicious.

But sometimes you just don’t have the time or energy to make them so you buy a bag of the frozen ones, especially when they’re on sale.

The default way to serve perogies is boiled, sauteed in butter/olive oil until golden brown

… and then topped with sauteed onions, crispy bacon and sour cream. A sprinkling of thinly sliced green onion for colour (and so you can pretend there’s something fresh and healthy on your plate).

But, you may want to switch things up every once in a while.

Home made or canned chili is a great topping.

Or bolognese. Or a duck ragu. How do you serve YOUR perogies?

And, because my strawberries were getting past the peak of their freshness … I pureed the remainder and made a fresh strawberry margarita. (If my blender was able to grind up ice, I’d have the slushy version of this delicious drink which I first had at the Regal Constellation in Toronto at a Toronto Trek convention.)

Coincidentally, it’s a nice Cinco de Mayo drink if you want something sweet.

Fresh Strawberry Margarita – serves 1

125-150 gm fresh strawberries, washed and hulled
1/4 cup tequila
2 tbsp Cointreau, Triple Sec or Grand Marnier
2 tbsp honey
2 tbsp fresh lime juice

Garnish
fresh strawberry and/or lime wedge
coarse salt for rimming glass
coarse sugar for rimming glass

Run a lime wedge around the rim of a tall glass, or a champagne coupe glass. Dip the glass into a shallow bowl with coarse salt (or sugar), to create a decorative rim. Set aside the glass.

Add all of the above ingredients, excepting the garnishes, to a blender and puree. Taste and add more lime juice or honey, to taste. Strain through a coarse strainer to make sure any chunks are gone.

Add a few ice cubes to a shaker, pour the margarita over the top, shake for a minute or two and then strain into the salt rimmed glass. Garnish with a fresh strawberry that you’ve cut a slit into from the base, and/or a lime wedge.

Cinco de Mayo 2018 – Bloody Maria ver 2

I haven’t made this drink in ages but, with a week to go until Cinco de Mayo, it seems appropriate to repost this Mexican version of the vodka based Bloody Mary. Besides, I needed to crack open the can of tomato juice I had in the basement, to make gravy with. I didn’t have any horseradish but seafood sauce is a great substitute. I’m a lightweight when it comes to alcohol so you can double the amount of tequila.

 

Bloody Maria – serves 1

1 oz tequila
3 dashes Worcestershire sauce
3 dashes hot sauce ie. Cholula, Tapatio or Frank’s Hot Sauce
1/2 tbsp seafood sauce (or 1/2 tsp horseradish)
1/2 ounce fresh lime juice
6 oz tomato juice

Garnish options
Lime wedge or wheel
Celery stalk
Coarse salt for rimming the glass

Decorate the rim of a tall glass with salt by rubbing the edge with a lime wedge and then dip into salt.

In a shaker filled with ice, combine all the ingredients except the garnishes, and shake until well chilled.

Strain into a tall glass filled with ice.  Garnish with a lime wedge.

More Ducky Treats … Shredded Duck Tortilla Stack and Duck Crackling Croutons

If you’re on a tight food budget, minimizing waste is important. The dishes below are re-imaginings or by-products of previous dishes.

I occasionally bake sourdough breads but, in the meantime, I store the sourdough starter in my fridge. It’s fed only once a week the minimal amounts to keep it going. Nevertheless, it DOES accumulate so, every 6-8 weeks, I make a batch of flour tortillas, leaving only enough starter behind to keep the culture going. The tortillas freeze well and make great wraps for sandwiches and crusts for individual pizzas. And you can flavour them with various dried herbs, pureed spinach, finely minced sun-dried tomatoes and pastes like pesto, tomato paste, chipotle in adobo and even, cocoa powder.

I happened to run across the last of a tub of gochujang (Korean chili paste) in my fridge recently so I added two rounded teaspoons to a batch of the tortilla dough for a mild spicy flavor and pretty orange colour.

Gochujang Sourdough Flour Tortillas

 

My duck ragu was delicious but I wondered if I could use it in another interesting way, similar to the way I used pulled pork, combined with barbecue sauce, as a topping for flour tortilla pizzas. But I didn’t WANT pizzas. A Mexican tortilla stack came to mind even though tostadas or corn tortillas are usually used for that. I ended up with something that was delicious and let me clear out more items from the fridge (an avocado that was past its prime) and a scant cup of home made refried beans from the freezer. Monterey Jack cheese, recently bought on sale, was shredded and added to the creation. The rest of the cheese, ungrated, was bagged, labelled and dated,  and tossed in the freezer.

Shredded Duck Tortilla Stack with Salsa Rice

Shredded Duck Tortilla Stack – serves 2 or 3

3 7-8 inch diameter flour tortillas (bought or home made, regular or sourdough)
1/4 cup shredded duck ragu
1 cup refried beans
1/4 -1/3 cup grated Monterey Jack cheese
2 tbsp sour cream
diced avocado and green onion sliced on the diagonal, for garnish

Preheat the oven to 350 degrees Fahrenheit.

Line a pie dish with a sheet of aluminum foil large enough to wrap around your tortilla stack.

Spread half of the refried beans on two of the flour tortillas, spread one tablespoon of sour cream over each stack and then top with half of the duck ragu. Sprinkle a tablespoon or so of grated Monterey Jack cheese over the top.

Place one of the stacks in the prepared pie dish and then place the other stack on top of the first. Top with the last flour tortilla and wrap the aluminum foil around the stack. Bake in the oven for half an hour.

Take the pie dish out of the oven, unwrap and top the tortilla stack with the rest of the grated cheese. Return to the oven and bake uncovered until the cheese melts and is bubbly.

Remove from the oven, cut into desired serving portions, top with the diced avocado and sliced green onions and serve with Mexican rice and salad for a complete meal.

Duck Crackling Croutons

When I made the duck ragu, I removed the thick, fatty skin from the breast, and wrapped it up and then refrigerated it. Since I had the oven on today, I cut the skin into strips about 1 1/2 inches wide, made shallow cross-hatched cuts across the surface of the skin for easy drainage of the rendered fat, and placed the strips of skin on a baking dish. Then I put them in the oven (350 deg F) along with my tortilla stack. Periodically, I drained off the melted fat and, when the strips were nice and crunchy, I removed the baking dish from the oven and let the duck crackling strips cool. Then I diced them and sprinkled them on a Caesar salad in place of croutons.

Caesar Salad with Duck Crackling Croutons

Pork Roast ChilaMigas with Red Kidney Refried Beans

A hearty ‘morning after’ breakfast full of protein and assembled from odds and ends. This is a combination of two classic Mexican dishes, chilaquiles and migas, so I called it “ChilaMigas”.

Breakfast Pork Roast ChilaMigas – serves 2

NOTE: amounts are estimates based on availability and hunger level

1 tsp vegetable oil
1/4 cup leftover pork roast, diced (use leftover pulled pork or shredded rotisserie chicken if you prefer)
2 eggs, lightly beaten
1/2 cup salsa, spicy or medium (or mild)
1 cup refried beans**
2 handfuls of corn tortillas, crushed lightly
handful shredded Monterey or Jalapeno Jack cheese (use cheddar if you prefer it)

For Garnish … use as many of these as you have or want
fresh cilantro or green onion tops, thinly sliced
diced tomatoes
diced avocados
feta cheese (use Cotija cheese if you have some)

** I used my own home made red kidney bean refried beans

In a small bowl, combine the eggs and the salsa. Reserve.

In a large non-stick pan, heat oil over medium heat. Add the leftover pork and brown a bit until heated through. Add the refried beans, stirring until warmed. Add the egg/salsa mixture and the crushed tortillas, stir and continue cooking until the eggs are almost set.

Sprinkle the shredded cheese over the top and let it melt a bit.

Serve in a bowl with your preferred garnishes on top. You can eat this with more corn tortillas or a fork as it’s a bit thick.

PS: A can/bottle of Corona or Dos Equis with a wedge of lime would be a perfect accompaniment.

Mexican Rice con Azafran

I discovered Tex-Mex cuisine late in life … but have enjoyed every dish I’ve tried so far.

“Mexican rice” is a delicious side dish which I usually make using jarred salsa, for convenience, but the recipe below starts with basic ingredients. And a Goya brand seasoning packet, Sazon con Azafran. Azafran is translated as “saffron” but this is not the saffron sourced from the crocus flower.

Instead, the seeds of the achiote (annatto) plant, and tomato paste, are the source of the distinctive yellow/orange colour seen below.

Mexican Rice con Azafran – serves 4

1 pkt Goya Sazon con Azafran
1 cup long grain rice (basmati)
2 cups chicken stock
1/2 medium onion, finely diced
1-2 tbsp vegetable oil or butter, or as needed
1 tbsp tomato paste
1/2 tsp salt, or as needed

In a large saute pan, saute onion in 1/2 tbsp vegetable oil over medium heat until soft and the edges have started to pick up some colour. Transfer the sauteed onion to a small bowl and reserve.

In the remaining oil, plus another tbsp or as needed, saute the rice until the rice grains have become white. Clear an area of the saute pan and add the tomato paste. Fry for a minute or two and then combine the tomato paste with the fried rice, sauteing for another minute or so.

Transfer the rice to a medium sauce pan, add the sauteed onion, stock, tomato-rice mixture and salt. Bring to the boil stirring to mix the ingredients together, then reduce the heat to as low as possible and cover with a tight fitting lid. Simmer for 15 minutes.

Remove the pan from the heat and let sit for another 5 minutes so that the rice will steam and absorb any remaining liquid.

Fluff and serve.

Turkey burrito on home made sourdough tortilla

Re-post of Old Standbys

PICSPAM BELOW:

Sometimes I just don’t have the energy to research/cook/post new recipes. So I dig out the tried and true recipes of the past. Pork is featured in some form in almost everything below, except for the chili.

Like pork crackling biscuits.

I use bacon fat instead of lard or butter for the lamination.

You don’t need to cross-hatch the top of the dough before cutting out the biscuits, but it does make them pretty.

Ham and bean (pinto) soup flavoured with bay leaves and thyme

Chili topped tostadas

Debrecener (Hungarian style pork) smoked sausages served over sauteed coleslaw flavoured with balsamic vinegar

Sometimes I just fry the sliced sausage rings and serve them with fried eggs and cottage cheese for breakfast.

Pizzas made with Greek flatbread

… or with my regular white bread/pizza dough. Half of the dough was used to make a 12 inch diameter pepperoni, mozzarella and fresh basil pizza and the rest was shaped into buns for work lunches.

Nice fluffy crumb in the pizza crust

Underside of the buns – baked for 20 minutes at 400 deg F then basted with melted butter

Spaghetti Squash … Various

I remember trying spaghetti squash at least five years ago and not being impressed. As I recall, I microwaved the squash and served it very simply with a marinara sauce on top. I thought it was watery and fairly bland. Not really a substitute for pasta, but it was part of my attempt to introduce new vegetables to my diet.

A few days ago, I went grocery shopping and decided to give spaghetti squash another try.

I stabbed the small, whole squash (<800 gm) with a paring knife and then par-cooked it in the microwave for 5 minutes. Then I cut the squash in half, removed the seeds, sprinkled it with some salt, and baked it, cut side down, at 375 deg Fahreheit for 30 minutes, until a fork inserted into the squash met little resistance.

After letting the squash cool, I used a fork to scrape out the flesh.

First impression: The resulting squash strands looked fine but there wasn’t a lot of them. A scant 3 cups, I’d estimate. Of course, I had picked the smallest squash on the pile ($1.49) so you have to take that into account.

Spaghetti Squash topped with jarred spaghetti sauce (sausage and pepper) – Tasty but still a bit watery. Possible solution is to drain the spaghetti squash strands a bit and make sure the spaghetti sauce is thicker. At least now I know it’s not JUST due to the cooking method ie. microwaving.

Spaghetti Squash topped with cheese, sour cream and chili con carne with beans – After hand squeezing the remaining half of the squash, about 1/4 cup of liquid was expelled. The resulting dish was much less watery than the previous serving with meat sauce.

Baked squash seeds for snacking

The seeds were picked free of the surrounding squash flesh, rinsed and simmered for 10 minutes in salted water. I used paper towels to get most of the water off the seeds, placed them on a baking sheet lined with aluminum foil and drizzled them with a bit of canola oil and sprinkled them with fine sea salt and a shake of paprika. Then the seeds were baked at 350 deg Fahrenheit for 10 minutes, turning them over after 5 minutes, to ensure as even baking as possible.

Tamales – Black Bean & Sweet Potato and Red Pulled Pork … and a BBQ Pizza

I haven’t made tamales in some time but a craving, a trip to the local Mexican grocery store for various types of chiles, and the timely sale of boneless pork loin, meant that I decided to invest a hot weekend in the second half of August (and an efficient A/C system), on making a batch of red pulled pork. The vegetarian option came about due to a large sweet potato that had been languishing in my basement for a couple of weeks and most of a can of black beans in the freezer.

The basic masa recipe can be found here. The red pulled pork recipe is here.

  

Black Bean and Sweet Potato Filling

Black Bean and Sweet Potato Tamale Filling – makes about 5 cups, enough for 24-28 tamales

a splash to 1 tsp vegetable oil
1 large tomato, peeled and seeded and coarsely chopped or 1 cup diced, canned tomatoes with juice**
1/2 onion, finely diced or 1/2 tsp dried minced onion**
1 1/2 cup black beans, drained and rinsed if canned
1 cup corn kernels, thawed and drained if frozen
1 large sweet potato, peeled, diced into ~1/2 inch cubes, drizzled with oil, salt and some chili powder and roasted until tender
salt, to taste

Optional
1/2-1 cup shredded cheddar, Monterey Jack or mozzarella cheese (separately or in any combination desired)

** I added canned tomatoes and the dried minced onion as that’s what I had. I had made red pulled pork the day before with pureed chiles, onion and pepper and after straining the braising liquid, I added a couple of tablespoons to the filling below. Chile powder or cumin may be added if desired for a bit of smoky flavour.

In a medium sized saute pan, over medium heat, add a teaspoon of vegetable oil and the diced onion and saute until soft and translucent. Add the diced tomato and cook for 10-15 minutes until the tomato has broken down but the mixture still has a bit of moisture in it. (If using the dried minced onion, just add a splash of oil, your diced tomato and cook until the onion is rehydrated.)

Add the black beans, corn and sweet potato. Stir through to combine. Taste for seasoning. Add a bit more salt if needed.

And if you have leftover pulled pork, give this quick pizza try.

BBQ Pizza with Red Pulled Pork (on Sourdough Tortillas) – BBQ sauce, shredded pork, grated cheddar, Monterey Jack or mozzarella cheese and sliced green onion on a sourdough tortilla. Baked at 400 deg F for 8-10 minutes.

 

Mexican Street Corn and another try at Mititei/Mici

I set aside a couple of the grilled corn on the cob from last week’s barbecue and finally got around to making the dish I had planned … Mexican Street Corn.

It’s a remarkably easy dish which can add flavour and moisture even to corn that’s no longer at its peak in terms of flavour and texture because it’s been sitting in your fridge for a day or three longer that it should have. Incidentally, the result tasted SO good, I wish I had more grilled corn available.

Mexican Street Corn – serves 2

2 grilled corn on the cob
1 tbsp mayonnaise or Miracle Whip
1 tbsp sour cream
1 tbsp fresh herb or herb mixture (cilantro, parsley, oregano, thyme, mint**), julienned
1/2 – 1 tsp lime zest
several shakes each smoked or regular paprika and cayenne pepper
salt and pepper to taste

Garnishes
1-2 tbsp grated cheese (manchego, asiago, Parmesan, Romano**)
1 tbsp sliced green onion
paprika, to taste
lime wedges

** I used mint leaves and the Romano cheese

Combine the mayonnaise, sour cream, paprika, cayenne pepper, fresh herbs and lime zest, stir and refrigerate covered for at least one hour to allow the flavours to meld together.

Brush the mixture on all sides of the warm corn on the cob. A silicone pastry brush will help to load the thick mixture onto the corn and help spread it out.

Sprinkle on the cheese, green onion and more paprika to taste. Squeeze the lime wedge over your corn just before eating.

This is my second attempt at making these skinless Romanian sausages called “mititei” or “mici”. (The Serbian version is called “cevapcici” or “cevapi” and uses equal parts ground beef and pork.)

I used a package seasoning mix which contained: garlic powder, salt, onion powder, summer savory, MSG, ground black pepper, ground coriander, bicarbonate of soda, ground caraway seeds as well as a bunch of preservatives.

As suggested on the package, I added the contents to 1 kg of ground beef along with 50 mls of cold water, and hand mixed it for about 10 minutes, though 15 minutes might have been better, but I got bored. If you have a stand blender with a dough hook, it will save you both time and effort. I portioned the meat into 50 gm amounts and then shaped it into 3 inch sausages using wet hands.

Grilling on the barbecue would have been the best way to cook the sausages but I didn’t want to fire it up, so it preheated a cast iron frying pan to med-hot, seasoned with about a tbsp of vegetable oil. I browned the sausages on all sides and then finished the sausages in a 375 deg F oven for 15 minutes. I think 10 minutes would have been plenty as a lot of liquid came out and the resulting sausages were drier than I would have liked.

Served with salad as part of a meal or as a snack with mustard or tzatziki sauce on tortilla wraps, they were very tasty but I know the next trial, with my own seasoning mixture, will be even better.