Category Archives: Mexican
Guacamole is one of those recipes that I think everyone should have up their sleeve. Everyone loves it, it easily serves a crowd, and it’s so simple to make. But unfortunately, I’ve been to lots of restaurants and seen lots of pre-packaged stuff (YUCK) that can’t seem to handle the stuff. I mean, how hard is it to mash up some avocados and mix in some fresh ingredients? I think the main issue is that people just try to over season the guacamole to compensate for the mildness of the avocados, which is largely unnecessary and ends up spoiling your chips and dip.
Fresh ingredients are key. I was lucky enough to find avocados at 3 for $1 at Sunflower Market, so naturally I bought six. The reason they were so cheap though was because they were so under ripe. They were green as can be and I needed to make guac in 48 hours. There’s an awesome and easy trick to solve this problem. Take your avocados and wrap them in something opaque – I used a brown paper grocery bag – and then tuck them away in a cabinet or drawer…somewhere they’ll stay in the dark. Voila! 48 hours later you’ve got soft, ripened avocados!
5 ripe avocados, mashed
1/4 small red onion, chopped
1/2 fresh tomato, chopped
1 clove garlic, minced
juice of 3 limes
1 teaspoon hot sauce (such as Tabasco)
Mix all ingredients together in a bowl and serve with chips.
Feliz Cinco de Mayo!
These are named after Jon because they’re his favorite.
I’m making a huge batch tonight because he has to fend for himself for the next week while I’m in Chicago for Christmas. Ironically, I am sure he will eat all of this before Christmas Day even arrives.
This is no adventure for me…I make them all the time. So I’ll share the recipe.
It’s a different take on enchiladas. No red sauce. No green chili. Tons of fat. Oh, and I don’t roll up my enchiladas in tortillas. So it is more of a casserole. I love corn tortillas for enchiladas, not flour. But they always fall apart on me, so I adapted my recipe.
1 lb chicken breast
1 onion, chopped
8 oz cream cheese, room temp
chile powder (I’ve been using ancho chili powder lately, it’s awesome)
1 cup cheddar cheese
1 cup milk
8 oz sour cream
1 small can of green chiles
1 can cream of chicken soup
cheddar cheese to top
other optional toppings: black olives, green onions
1. Cook chicken however you’d like – grill, bake, boil, etc. Crock pot works great. I’ve cooked my chicken and onion together in my crock pot with chicken broth and chile powder all day before – the chicken falls apart so well.
2. Shred chicken. Mix together with onion, cream cheese, and seasonings.
3. For sauce: bring milk to a boil. Add other ingredients, simmer 10 min.
5. Line bottom of casserole dish with corn tortillas. Spoon in chicken filling. Cover with corn tortillas. Pour sauce over casserole.
6. Bake 20-25 minutes at 350 or until bubbly.
7. Remove from oven and top with cheese. Bake 10 min.