Beef Taquitos

Finally, another recipe!  Trust me, I've been cooking up a storm but since the last post...let's see...I've had a baby, packed up my home, moved across the Metroplex, and started a new life with my family in a new town.  I've been a little busy.  Hopefully, though, all of the new recipes I've tried recently will make their way onto the blog in a more timely fashion.  Here's hoping the boys keep cooperating at nap time.

2 dozen corn tortillas
oil for softening tortillas
1 batch, or at least 2 cups, shredded beef filling
1 small can diced green chiles
2 green onions, finely chopped
toothpicks

In medium skillet, heat oil until shimmering. Using tongs, fry tortillas in hot oil until softened. Drain on paper toweling. Combine shredded beef with green chiles and green onions. Season to taste with salt and pepper.

Assemble taquitos by rolling about 1-2 Tablespoons of filling tightly into each tortilla. Secure with a toothpick and set on a tray.

If freezing, flash freeze until firm, but not so firm that you can’t remove the toothpick. If the toothpick gets stuck, that’s fine, but you won’t be able to store them as compactly in your freezer container. Once frozen, pack into freezer containers and store in the freezer.

If baking right away, leave the toothpicks in, and pop into a preheated 475° oven. Bake for about 10-20 minutes, turning at least once.

If baking from frozen, place taquitos seam side down on tray and bake at 475° for up to 25 minutes. Check for crispness.

Remove toothpicks. Serve with sour cream and guacamole.

Creamy Salsa Verde

This stuff is ridiculous. Make it today. That is all I have to say.

2 ½ lbs. tomatillos, husked and rinsed

2 large onions

10 cloves garlic

4 jalapenos

2 tablespoons vegetable oil

4 teaspoons ground cumin

2-4 teaspoons salt

1 cup packed cilantro

3 avocados

1 lime (optional)

Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil.

Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.

Meanwhile, half the avocados, remove the seeds, and scoop out the flesh. (Cut the jalapenos in half and scrape out the seeds if you don't want it too hot.) Place HALF of the tomatillos, onions, jalapenos and garlic in a food processor. Pulse until mostly smooth.

Add HALF of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt. (I ended up adding about 4 teaspoons of salt but that was because I kept tasting it and something still missing. Cilantro. Cilantro was missing. It ended up fine with all 4 teaspoons of salt.) Repeat with the remaining ingredients. Pour into a large bowl, squeeze the lime over all and stir.

Number of servings (yield): 4 quarts According to the website below, this freezes well. But, if you don't want so much, you can always just make half the recipe.

From: http://aspicyperspective.com/2011/08/creamy-avocado-salsa-verde.html

Beef Enchiladas

When I was little, on special Sundays (at least they were special to me), my mom would take my brother and me out to a restaurant after church. If we were really lucky, we got to go to Casa Ole (yeah, high class). Anybody remember that commercial with Jose Lima? "Caaasa Ole!" Anyway, I would always order the same thing: kids cheese enchiladas with rice and refried beans. It was divine. I would eat the enchiladas first, then mix together the leftover enchilada sauce with the rice and beans. Mmmm, yummy! Every once in a while, I crave that meal like nobody's business. So here's my grown up version of Mexican restaurant-style enchiladas (Grown up means they have beef.)

Chili Gravy (from Robb Walsh)
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt (I leave this out because the chicken broth makes it salty enough)
1-1/2 tsp garlic powder
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder
2 cups chicken broth
1 - 1 1/2 pounds ground beef, finely chopped flank steak, or shredded beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies, or 1 -2 fresh, diced chilies
10 to 14 corn tortillas
½ cup canola oil
3 cups grated sharp cheddar cheese, or any combination of your favorite Mexican cheeses (I love some Monterrey Jack in there)

Preheat the oven to 350. Heat the lard/oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.







Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes about 2 cups.

Saute onions (and chilies, if you're using fresh) in a skillet.

Add meat and brown. Drain off fat. (If you're using canned chilies, stir them in and set aside.)

(This is an optional step.) Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried. Dip each tortilla into enchilada sauce, then remove to work surface.

Spoon meat and a little grated cheese in the center of tortilla. (I used a little strip of Velveeta because it melts all gooey and yummy.) Roll up and place, seam down in baking pan.

Repeat until pan is filled.

Pour enchilada sauce over the top.

Top with remaining cheddar cheese. Again, I used a little Velveeta because the cheddar cheese that we buy here in Prague isn't yellow and you can't have Tex-Mex without gooey, yellow cheese.

Bake for 20 minutes or until bubbly.

*Alternative Recipe: Cheese Enchiladas (from Homesick Texan)
1/2 cup vegetable oil
12 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced (optional)
2 cups chili gravy

Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 12 enchiladas.

*Recipe adapted from Homesick Texan and Pioneer Woman

Bayou Chicken Pasta

*Warning: This dish is NOT low fat by any stretch of the imagination. It can also be quiet hot. It is also addictive. Please enjoy responsibly.

1 pound pasta, your choice
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Emeril's Essence Creole Seasoning, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped jalapeño or habañero pepper, depending on your heat tolerance
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/4 cup grated Parmesan
1/2 cup chopped green onion tops (optional)
2 tablespoons chopped fresh parsley leaves (optional)

Cook pasta according to package directions.

While the pasta cooks, prepare the sauce. Set a 12-inch pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onion and pepper to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds.

Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Add the tomatoes, pasta and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Parmesan, green onions and parsley and toss to blend. Serve immediately.

Serves 6.

*If we could get good seafood in Prague, I would love to try adding some fresh shrimp or crab meat. I'm thinking it would be delicious!

Emeril's Essence Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (I only use 1/2 tablespoon to keep the heat down)
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

*Borrowed from Emeril on Food Network

TexMex Casserole

A very quick and easy casserole for weeknights or potlucks. Also works great as a hearty dip for tortilla chips.

2 cups cooked rice
1/2 to 1 pound ground beef, chuck or round
1/2 cup chopped onion
1/4 cup chopped green or red bell pepper
1 can (15 ounces black beans, drained and rinsed (I had to use kidney beans this time)
1 can (8 ounces) tomato sauce
1 cup corn kernels (use canned, drained or frozen, thawed)
1/2 teaspoon salt
Dash pepper
1 1/2 teaspoons chili powder
Dash garlic powder
1/4 teaspoon ground cumin
2 tablespoons fresh chopped cilantro
Shredded Cheddar cheese or Mexican blend of cheeses, for topping

Cook rice and set aside. Lightly grease a 2-quart casserole dish. Heat oven to 350°F.

Cook the beef, onion, and bell pepper until beef is no longer pink.





Stir in all remaining ingredients except cheese and rice.



Stir in cooked rice. Spoon the mixture into a casserole. Bake for 25 minutes. Top with shredded cheese and cook for 5 minutes longer, or until cheese is melted. Garnish with sour cream and cilantro.





Serves 4 to 6.

Chicken and Veggie Tostadas

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels or 1 can corn
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken (I use a rotisserie chicken)
8 corn tortillas (6-inch)
1 1/2 cans refried beans
1 1/2 cups shredded sharp cheddar





Preheat oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper. Spread evenly on baking sheet.





Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more.

Transfer chicken and vegetable mixture to a serving bowl, discarding foil.

Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with refried beans, then cheese.



Bake until edges are golden and cheese is melted, 5 to 8 minutes.

Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa.



Serve with sour cream and guacamole. Makes 8 servings.

Can also be served as a filling for tacos/fajitas.

My Big Brother's Salsa

My big brother Brian is quite the cook. In addition to this salsa, he smokes a mean brisket and can probably cook just about anything my mom or I can. I would imagine his culinary abilities developed partly out of necessity. My mom was a single mom when we were growing up and if we wanted to eat dinner at a decent time any night of the week, my mom often counted on Brian to get supper started while she was on her way home. Plus, my brother really likes to eat. Really likes to eat. As a snack, he once ate 3/4 of a casserole my mom had prepared for at least 5 of us to eat for dinner. Yeah, I think those two things made him the cook he is today.

4 cans stewed tomatoes
4 medium sized jalapenos (you can use less if you like it mild)
1 small yellow or purple onion
2 cloves garlic
1 bunch fresh cilantro
Kosher salt (to taste)

Pull the stems off and heat the peppers in a skillet with just a touch of olive oil, rolling them around till they get just a little bubbly brown patch or two.



I put the peppers, garlic, onions, cilantro and one can of the tomatoes in a food processor or blender (mine isn't that big but if yours is, you can throw everything in there and blend away).











(This first batch looks a little orangey and not too appetizing but it's because it's only one can of tomatoes with all the other vegetables, so the color is off. It'll look better soon, I promise.)

Add the blended mix to a 2 quart saucepan. If your food processor is tiny like mine, continue to blend the tomatoes and add them to the sauce pan until you've done them all.



(See? Doesn't it look better?)

Heat over medium low. Be careful not to scorch it, it won't boil like spaghetti sauce, but you'll just see a few places where bubbles are coming up, that's when you know it's hot. We're not looking for it to cook here, just to be heated through.

Add kosher salt to taste (with kosher salt it's harder to over salt it).

Once it tastes right, take it off the heat and enjoy.

For the best snacking experience, heat it up in the microwave before you eat.

Burritos

Sorry, I forgot to take photos! I'm sure we'll be having this again soon so they'll be up eventually!

8, 8-10 inch flour tortillas
1 1/2 cups shredded chicken (beef or pork works also)
1 can pinto beans or about 1 cup of Cowboy Beans
1 cup salsa
1 tsp fajita seasoning
1 1/2 cup Mexican blend cheese

Preheat oven to 350. Heat tortillas. In large bowl, combine chicken, beans, salsa, fajita seasoning, and cheese. To assemble, place 1/3 cup chicken mixture onto each tortilla near one edge. Fold in sides of tortilla and roll up, starting from edge with filling. Place, seams down in a greased 13x9 baking dish. Bake, covered about 30 minutes or until heated through. Serve with salsa, sour cream, and/or guacamole. (I'm working on a poblano cream sauce...)

*Adapted from BH&G.

Tortilla Pie

4 flour tortillas (10-inch)
1 tablespoon olive oil , plus more for pan
1 medium onion , chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
3 garlic cloves , minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces) , torn into pieces
1 15-oz can black beans
2 cups (8 ounces) shredded Monterey Jack cheese

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.

In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes.



Add corn and spinach; stir until spinach has wilted, about 2 minutes.







Then add black beans and stir.



Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese.





Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.



Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.



Adapted from Martha Stewart