Mexican – Page 2

Over the summer the wonderful people at Del Real sent me a massive party box of all sorts of wonderful goodies to try out. One of the items was a package of seasoned shredded beef (carne deshebrada). As soon as I saw it I thought to myself, “wow, having cooked and seasoned meat all ready to go would make enchiladas a total breeze!”

I decided to try and simplify the usually overly complex enchilada process. The name of this recipe describes it to a “t.” I am a huge fan of enchiladas. I make them fairly regularly but when I do the kitchen ends up in total disarray because of all the work that goes into them. This recipe uses only 5 ingredients but makes enough food to feed a small army.

Note: This recipe makes about 12 enchiladas. Since there are only 2 1/2 people in our household I cooked 4 that night and then put the rest into two 8” x 8” foil containers and froze them. That is 3 nights worth of dinner for about $5 a meal. Who can beat that? Cheap and easy. That is my style.

INGREDIENTS
32 oz package Del Read Shredded Beef
12 soft taco sized flour tortillas
2 (28 oz) can Las Palmas Enchilada Sauce (red or green)
4 c jack cheese, shredded
1 c black olives, sliced

STEPS

Heat the meat per package instructions.
Preheat oven to 425º.
After the meat is done cooking transfer it to a large bowl and toss with 1 1/2 cups of the enchilada sauce.
Spray your baking dish(es) with a non stick spray or lightly grease.
Pour enough enchilada sauce in the bottom of your baking dish(es) to cover the bottom.
On a large cutting board, lay a tortilla out flat and add a scoop full of meat and sprinkle with cheese and a few of the sliced olives.
Roll up the enchilada and place seam side down in your “sauced up” bake dish and repeat until you are out of ingredients.
Pour the remaining sauce over the tops of the enchiladas.
Sprinkle with remaining cheese and olives.
Cover with foil and bake for 20 minutes.
Remove foil and finish off in the oven for another 10–15 minutes or until the cheese is nice and melted and just starting to brown.
Allow the enchiladas to cool for 5 minutes before serving.
Top with sour cream or guacamole if desired.

A huge thank you to Del Real for giving me the opportunity to try out several of your products. I love them all! You guys rock!

Dinners

Recipe—Crock-Pot Barbacoa Tacos

March 10, 2014January 26, 2018 Diva di Cucina

One of my favorite Mexican restaurants when I need a quick fix has got to be Chipotle. You can get quality flavor packed food in a jiffy. My go to is their carnitas and my husband can’t resist their barbacoa. It is kind of funny, Chipotle’s barabcoa meat literally makes him sweat when he eats it. But he still loves it! I can’t help but laugh as soon as the sweat starts to bead up on his forehead. Does anyone else do this when they eat something with a little kick? I swear it reminds me of something from a cartoon. I love that guy.

I made this recipe and it is without a doubt a near perfect match of Chipotle’s barbacoa meat. It is a tender, juicy, flavor packed meat perfect for burritos, tacos, or even nachos. I personally love it with a side of my Cilantro Lime Rice. Muy bien!

Note: This meat definitely has a bit of heat in it from the chiles in adobo sauce so if you have a member of your household that doesn’t like heat I would either cut back the chiles or leave them out completely.

INGREDIENTS
3–4 lb beef chuck roast
1/3 c apple cider vinegar
1/2 yellow onion
2 tbsp fresh lime juice
1 tbsp, garlic, minced
4 tsp ground cumin
2 tsp oregano
1 tsp ground allspice
1 tsp salt
1 tsp pepper
1/2 tsp ground cloves
2–3 chipotle chiles in adobo sauce
3/4 c beef stock

SOME FABULOUS GARNISHES
 cotija cheese , crumbled
chopped green lettuce
diced tomatoes
diced onion
guacamole or sliced avocado
sour cream
pico de gallo
chopped cilantro
lime wedges

STEPS

Trim excess fat off of the roast.
Spray your crock-pot with cooking spray (this helps a good deal with cleanup).
Place roast in crock-pot.
Place all of the ingredients, except for the chuck roast, in the blender and puree.
Pour the pureed sauce over the roast.
Cook on low for 8–10 hours, or high heat for 5–7.
When the roast is done cooking, transfer it to a large cutting board.
Using a large fork shred the meat and place it back in the crock-pot to soak up some of the tasty sauce.
Serve in a warm tortilla with your favorite taco toppings.

Recipe adapted from Unsophpisticook.

Side Dishes

Recipe—Cilantro Lime Rice

September 3, 2013January 26, 2018 Diva di Cucina

Being frequent consumers of Mexican food we eat lots of rice. Rarely do we consume “plain” white rice. My go to recipes are my Mexican red rice (arroz rojo) or this cilantro lime rice. It just depends on what I’m pairing it with. This rice is very light and refreshing, a perfect complement to any spicy meat. If you have been to Chipotle before, you will recognize the flavors instantly as it is very similar to their recipe. Next time you are looking for a way to make your ordinary rice extraordinary, spend a couple extra minutes and give this flavorful rice recipe a try.

INGREDIENTS
1 c basmati rice
1 1/2 c water
2 tbsp olive oil, divided
1/2–1 tsp kosher salt
1 lime
1/4 c fresh cilantro, chopped

STEPS

In a 2 quart saucepan combine the rice, water, 1 tablespoon of the olive oil, and a 1/2 teaspoon of the salt.
Bring to a full boil over medium-high heat.
Cover and reduce heat to low.
Simmer for 16–18 minutes.
Remove from heat and let rice sit covered for 8–10 minutes.
Fluff rice with a fork.
Drizzle with remaining tablespoon of olive oil and add the juice from the lime and the chopped cilantro.
Stir to combine and add additional salt to taste.

Looking for more rice recipes? Maybe you will love these!

Mexican Red Rice (Arroz Rojo)

Tropical Macadamia Nut Rice

Rice Pilaf

Appetizers

Recipe—Southwest Turkey Meatballs with Creamy Cilantro Lime Sauce

August 22, 2013January 26, 2018 Diva di Cucina

Every couple of months I get together with a fabulous group of ladies for a book club meeting. I don’t know why we really call it a book club meeting because about 20% of the time is spent discussing the book we read and the other 80% is spent drinking fabulous wines, eating delicious foods, and catching up with some good old fashioned girl talk. Maybe wine and food club meeting would be more appropriate? Either way, we always end with an awesome variety of the most wonderful treats. Our last meeting was on a Friday night right around dinnertime so I wanted to bring something filling and yet low carb (I try and cut out carbs from the food when I know I will be consuming plenty in the wine.) These were absolutely wonderful! They were light yet completely filling. The meatballs were packed full of wonderful Mexican flavors and they really complemented the turkey nicely. The refreshing creamy cilantro lime sauce is actually from a recipe I shared a couple months back for shrimp taco cups. I LOVED that sauce and wanted to make it again. I could put that sauce on everything. So tasty!

CREAMY CILANTRO LIME SAUCE INGREDIENTS
1/3 c mayonnaise
1/2 c sour cream
2 tbsp milk
2 oz. canned diced green chilies
2 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 c fresh cilantro, chopped

MEATBALL INGREDIENTS
1.25 lbs lean ground turkey
1 jalapeño, deseeded, deveined, and chopped
1 tsp garlic, minced
2 green onions, chopped
1/4 c cilantro, chopped
1/4 c panko or breadcrumbs
1 egg
1 tsp cumin
1/4 tsp oregano
salt and pepper

SAUCE STEPS

To make the sauce combine all sauce ingredients except the cilantro in a blender and puree until smooth.
Add in cilantro and pulse until combined.
Refrigerate sauce until ready to use.

MEATBALL STEPS

Preheat oven to 400º.
In a large bowl combine all meatball ingredients.
Using your hands mix well.
Using a large spoon, scoop a spoonful of the meat mixture and shape into 1”–1 1/4” round meatballs.
Place the formed meatballs into a greased baking dish making sure they don’t touch.
Bake for 16–20 minutes.
Serve hot with the cool cilantro lime dipping sauce.
Enjoy!

Dinners

Recipe—Rio Grande Spice Rub New York Steaks with Grilled Red Onions

August 16, 2013January 26, 2018 Diva di Cucina

My husband is the grill master. Whenever we are grilling up any kind of meat I let him handle the seasoning of the meat. This steak dinner is the exception. This is a recipe that I like to prepare for him. (He still does the grilling of course. Grills have a way of making the mascara on my eyelashes melt. Grilling is not my thing.) This is actually a recipe I found in one of my many Rachel Ray cookbooks and it is probably my favorite recipe of hers. The spicy rub is out of this world amazing if you like a little heat, and I do mean little, I promise your mouth wont’ be on fire or anything like that. When this tasty steak is paired with the sweet grilled red onions prepare for a party in your mouth. Oh man, tasty goodness! Ladies if you want to impress your man with an out of this world steak then cook him this. You will make his palette and his stomach very happy. So happy, you may even be able to get a nice foot massage out of it. *wink wink*

INGREDIENTS
4 New York Steaks (10–12 ounces each)
1 1/2 tbsp chili powder
1 1/2 tbsp cumin
1 tsp coriander
1 tsp kosher salt
1/2 tsp cayenne pepper
1 large red onion, cut into 1/3” thick slices
olive oil
salt and pepper

STEPS

In a small bowl combine chili powder, cumin, coriander, kosher slat, and cayenne pepper.
Remove the steaks from the refrigerator and run an even amount of the seasoning all over the steaks.
Set the steaks aside and allow to rest for a half hour.
While the steaks are marinating, drizzle the slices of red onion with olive oil and season with salt and pepper. (I use a toothpick inserted in the sides of the onion slices to help hold them together while on the grille.)
Preheat the grill to high heat.
Once the grill has reached temperature cook the onions and steaks for about 5–6 minutes on each side flipping once or until the steaks have reached desired temperature.
Transfer the steaks to a cutting board or serving dish and allow them to rest for 5 minutes for the juices to redistribute.
Garnish each steak with a pile of the grilled red onions.
Serve and chow down.

Recipe adapted from Rachel Ray.

Dinners

Recipe—Chicken Tamale Pie

August 6, 2013January 26, 2018 Diva di Cucina

I’m all for one-pot dinners that are quick, easy, and save me from washing any extra dishes. This dinner is all of the above and it is absolutely delicious. If you love tamales then you will love this recipe. Think tamales, but on steroids. The cornbread has so many wonderful flavors and great texture. And then you get way more meat than you will ever find in some little hand rolled tamale, plus cheese. Glorious cheese! If you have a family that loves all the flavors of Mexican food and you are looking for something new that will save you some time in the kitchen give this recipe a try. You wont regret it!

Note: I love Del Real products. I frequently use them as a way to save me time in the kitchen. For this recipe I used a package of the Del Real Shredded Chicken. It shaved off prep time and their products are super affordable. You can also purchase a rotisserie chicken, or if you have time just boil 2 chicken breasts for about 20 minutes and shred them yourself.

INGREDIENTS
1/3 c milk
1 egg
1/4 tsp chili powder
14.75 oz creamed corn
8.5 oz package of Jiffy corn muffin mix
4 oz can diced green chilies, drained
10 oz can red enchilada sauce (I love Las Palmas)
2 c chicken, cooked and shredded
1 1/2 tbsp taco seasoning
1 c pepper jack cheese, shredded
2 tbsp fresh cilantro, chopped
2 tbsp Cotija cheese, crumbled

STEPS

Preheat oven to 400º.
Combine milk, egg, chili powder, creamed corn, Jiffy, and green chilies in a medium mixing bowl and stir just until combined.
Pour the cornbread mix into a greased pie dish.
Bake the cornbread for 23–28 minutes or until it is just cooked through and golden on top.
While the cornbread is baking toss the shredded chicken with the taco seasoning and 1/3 cup of the enchilada sauce.
Using a fork, poke a liberal amount of holes into the cornbread.
Pour the remaining enchilada sauce over the top of the baked cornbread.
Add the seasoned shredded chicken to the top of the cornbread spreading it around evenly.
Sprinkle the shredded pepper jack cheese over the top of the chicken.
Bake for an additional 15 minutes.
Remove from the oven and allow it to set for 5 minutes.
Sprinkle with the cilantro and Cotija cheese.
Cut and serve as you would a pie.
Enjoy!

Recipe adapted from Cooking Light.

Do you like using Del Real Products? Then perhaps you will love this fabulous recipe!

Chile Verde Stuffed Poblano Chilies

Side Dishes

Recipe—Cracked Corn and Cheese Cornbread Muffins

July 18, 2013January 26, 2018 Diva di Cucina

I am not one to just make something out of the box without tinkering with it. I’m sort of like a dog, I want to make my mark, make it my own. I love the convenience of those little boxes of the Jiffy corn muffin mix but it’s fun to add a little pizzazz. This recipe takes a plain old-fashioned corn muffin and gives it a little extra oomph. I add some corn kernels, pepper jack cheese, and a handful of green onions. This gives them a nice texture with the bits of corn, a nice little bite, and the cheese is like a gooey surprise in the middle. The kids will flip over these!

Note: If you are concerned about the spice of pepper jack cheese just use regular jack.

INGREDIENTS
8.5 oz package of Jiffy corn muffin mix
1/2 c pepper jack cheese cut into 1/4” cubes
1/2 c corn (frozen or canned will work)
2 green onions, chopped

STEPS

Preheat oven to 400º.
Prepare corn muffin mix per package instructions.
Stir in cheese, corn, and green onions.
Prepare muffin pan with liner cups and evenly distribute the muffin mix in each cup filling up about 2/3 of the way.
Bake for 18–20 minutes or until a toothpick comes out clean when inserted into the middle.
Remove from oven and allow to cool for a couple of minutes before serving.

Love this idea for corn muffins? Then perhaps you will like these!

Jalapeño Cheddar Cornbread Muffins

Appetizers

Recipe—Creamy Chicken Enchilada Roll Ups

July 16, 2013January 26, 2018 Diva di Cucina

This is actually a recipe adapted from one my mother-in-law made back around the holidays. They seemed like such a great idea and were absolutely delicious. She brought her Mexican inspired wraps over all rolled up in Saran wrap and then just sliced them when she got to our house. They traveled great! When she put them out I could not stop eating them. They were so yummy! So when I was invited to a summer pool party a couple weeks back I knew these would be a hit! Me being the tinkerer I am I had to put my own twist on them. I added in the chicken, olives, and cilantro to help bulk up the filling. They were wonderful additions. If you have any parties coming up definitely keep these in mind. They are relatively easy to assemble and are the perfect finger food for a party of any kind.

Note: You can use a couple of tablespoons of my homemade taco seasoning or just part of an envelope of taco seasoning you would pick up at the store. If you like a little heat add in a chopped jalapeño.

INGREDIENTS
2-8 ox packages cream cheese, softened
1 1/2 c shredded Mexican cheese blend
1 tsp garlic, minced
2 tbsp taco seasoning
10 oz can Rotel tomatoes and chilies, drained
rotisserie chicken, skinned and chopped
1/2 c cilantro, chopped
4 green onions, chopped
4.25 oz chopped black olives
1 package burrito sized tortillas

STEPS

Using an electric mixer beat together cream cheese, shredded cheese, garlic, and taco seasoning until well blended.
Fold in the canned tomatoes, chicken, cilantro, green onions, and chopped olives.
Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center.
Use a rubber spatula and spread an even layer of the filling out to the edges of the tortilla.
Roll up the tortilla and as you finish each place on a cutting board or plate.
Continue until the filling is gone.
Place the rolls in the freezer for 30–45 minutes allowing them to firm up. (I do this step so that when I slice them they keep their round shape.)
Slice the rolls into 1 inch thick pieces and arrange on a plate.
Refrigerate until ready to serve.

Dinners

Recipe—Mexican Grilled Salmon with Avocado Salsa

June 21, 2013January 26, 2018 Diva di Cucina

The 110º day in Sacramento a couple of weeks ago was a brutal reminder that the summer heat is in full swing! During the hot days I avoid using the oven whenever I can. I’d much rather send the hubby outside to operate the grill allowing me to enjoy a lazy evening. This is a quick and easy, flavor packed, and super refreshing salmon recipe, perfect for these warm summer nights. The salmon is seasoned with some of my favorite Mexican spices giving it a nice little oomph and the avocado salsa is cool and refreshing making this a perfectly balanced dish. It is light in calories and carbs, perfect for anyone looking for a great tasting and healthy meal.

FISH INGREDIENTS
2 lbs salmon filets
1 tbsp olive oil
1 tsp salt
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp black pepper

AVOCADO SALSA INGREDIENTS
3 tbsp olive oil
2 limes
1 tsp salt
1 avocado, peeled, deseeded, and sliced
1/2 red onion, thinly sliced
1 jalapeño, deseeded, deveined, and chopped
1/4 red bell pepper, deseeded, deveined, and chopped
1/4 yellow bell pepper, deseeded, deveined, and chopped
2 tbsp cilantro, chopped

STEPS

Pat the salmon dry and rub the meat side of the fish with the olive oil.
In a small bowl, mix together the salt, coriander, cumin, paprika, onion powder, and pepper.
Season the meat side of the filet with seasoning mix and refrigerate for at least 30 minutes.
While the salmon is chilling make the avocado salsa by whisking together 3 tablespoons of olive oil, juice from 2 limes, and salt in a small bowl
Combine the avocado, red onion, peppers, and cilantro in a medium bowl and pour the juice mixture over the salsa and gently stir to combine.
Refrigerate avocado salsa until ready to serve.
Preheat the grill to 325º.
Grill the salmon for about 4–6 minutes per side or until desired doneness.
Transfer the salmon to a cutting board and allow it to sit for 5 minutes before serving.
Place the salmon steaks on plates and top with the avocado salsa.

Recipe adapted from Laylita’s Recipes.

Uncategorized

Father’s Day Meal Ideas (My Hubby’s Top 12 Picks)

June 2, 2013 Diva di Cucina

Father’s day is just around the corner and there are going to be some hungry men hoping to get a day off in the kitchen or on the grille. While many people may enjoy going out, my hubby is more partial to a nice home cooked lunch or dinner with the fam. Rather trying to guess what recipes I think the men in our lives would like I went straight to the source and got a male perspective. I asked my husband to sort through my entire archive of recipes and pick out his top 12 favorite recipes that I have featured on my blog. So if you are looking for some ideas on what to cook for dad this year, here are some great ideas that work for lunch or dinner. Give any of these a try and you will make the man or men in your life extremely happy.