This was quick and healthy. It's similar to a tomatillo salsa. We really enjoyed it. I will say the recipe makes a lot of salsa so unless you want to eat it with chips you should at least halve the recipe.
Instead of broiling the fish we put it on the grill to give it more flavor.
Recipe courtesy of Bon Appetit, Aug 2010 HERE.
This is one of our favorite "fancy burger" recipes courtesy of Cooking Light. The burger is nice and spicy and the salsa is also excellent with tortilla chips. It's also quick to assemble.
I didn't use ground round. instead I used ground grass fed chuck which had a higher fat content as I do not like a dry burger(who does?). I also grind my own meat so I have no fear of eating a medium rare burger.
Recipe HERE
This isn't a great picture of a fantastic dinner. I LOVE fish tacos and have made a few variations but this recipe is by far my favorite! I didn't add the taco garnishes the recipe suggested. We just stuck to the slaw and it was perfect. If I were to add anything it would be avocado.
Grilled Fish Tacos
The recipe is courtesy of Eating Well May/June 2010
6 servings, 2 tacos each | Active Time: 30 minutes | Total Time: 50 minutes
There's no way to make this little powerhouse of a drink look good. But it is very good for you! And yes these are the same seeds that grow in the pets.
I first heard about the magic of chia seeds in the book Born to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen
The seeds were essential in both the Mayan and Aztec diets and chia seeds and water were the main ingredients that fueled Aztec warriors in their conquests.
After hearing all that plus everything in THIS excellent article I had to try them!
I've been mixing about a tablespoon of seeds in my morning smoothies and oatmeal and they really do help me stay full longer. Some say they taste a little nutty, which I only noticed in the drink. Otherwise they really have no flavor.
You can find various recipes for chia fresca all over the web but I just soaked a tablespoon of seeds in water for about 15 minutes and added lemon juice. Apparently this is best consumed about 30 minutes before a workout. I don't think it will enable you to run a 100 miles a day but it will help you stay hydrated and give you energy.
I found chia seeds at the health food stores but balked at the price. I ordered mine online from NutsOnline but Amazon has a great price on them too.
I actually found this recipe on the Cooking Light message boards. This has got to be the tenderest juiciest chicken I have ever had. it's incredible!
I had no luck finding the beer by the bottle but I don't care because I will happily make this five more times. The beer actually tastes pretty good too. I associate dark beers with Guinsess and other bitter heavy beers. Negra Modelo is neither of those things.
Anyway you must make this! Often!
Beer-Marinated Chicken Tacos
Source: weber.com
Many Americans are accustomed to guacamole loaded with tomatoes, onions, cilantro, and fiery chiles, but a more traditional version in Mexico and parts of Texas is simply mashed avocados with a bit of salt and lime juice. It's rich and buttery and a fabulous topping for these juicy chicken tacos.
For the marinade:
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
6 boneless, skinless chicken thighs, about 4 ounces each
For the guacamole:
2 ripe Haas avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
6 flour or corn tortillas, 6 to 7 inches in diameter
To make the marinade: In a small bowl whisk together the marinade ingredients.
Rinse the chicken thighs under cold water and pat dry with paper towels. Place them in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.
To make the guacamole: Cut the avocados lengthwise around the pits, twist the halves apart, and remove the pits. Scoop the flesh into a medium bowl. Add the lime juice and salt. Using a potato masher or the back of a spoon, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
Remove the chicken thighs from the bag and discard the marinade. Grill the chicken thighs over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Transfer the chicken to a cutting board and cut the thighs into thin strips.
Warm the tortillas over Direct Medium heat for about 1 minute, turning once halfway through grilling time. Pile the sliced chicken inside the tortillas. Top each taco with a spoonful of guacamole. Serve warm.
Makes 4 to 6 servings
Golden mole sauce doesn't photograph so well on a gold plate but that's what my boyfriend owns.
It was very good despite a mishap where I discovered he does not store the blade to his blender in the blender. Yeah I didn't look before pouring but luckily it only took a moment to notice broth pouring out the back of the blender so it wasn't a total disaster.
The recipe comes from Fish and Shellfish Grilled and Smoked by Karen Adler and Judith Fertig, which I've featured here before. I've made quite a few things from this book and haven't had a failure yet. If you like fish you need this book!
I served it with my standard light refried black beans. Just sautee a little garlic and red onion, dump in a can of black beans with the liquid and any seasoning you desire(I use cumin salt and pepper). Simmer and smash the beans with a potato masher or the back of a fork. I finish with lime juice and cilantro.
Here's the recipe for the fish. I made the salsa ahead of time and brought it to room temp before serving.
Grilled Halibut with Golden Mole Sauce, Salsa Fresca
Golden Mole Sauce:
3 tbs corn oil
1/3 cup shelled, roasted, salted, sunflower seeds
3 cloves garlic, minced
3 yellow bell peppers seeded and chopped
1 large yellow onion, chopped
1 tbs ground cumin
1 tsp ground cinnamon
2 1/2 cups chicken broth
3/4 tsp salt
Heat oil in a large saucepanover medium high heat and add sunflower seeds through cinnamon. Sautee until onion is translucent 5-7 minutes. Add chicken broth. Taste and add salt as needed. Cover and simmer 20 minutes. Transfer to a blender and process until smooth. Keep warm until ready to use.
Salsa Fresca
Juice of one large lime
4 large ripe Roma tomatoes, diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro leaves
3 Tbs olive oil
Salt and ground pepper to taste
Mix all of the above.
Fish
4 6-8 oz halibut filets
olive oil
salt and pepper
Brush fish with olive oil and sprinkle with salt and pepper. Place in a well oiled grill basket and grill over a hot fire until fish is opaque and beginning to flake when tested with a fork, about 4-6 minutes each side.
Serve fish on top of mole and topped with salsa.
Can also be made with other firm white fish.
After this I promise to lay off the Mexican recipes for a while. Three in a row is enough but Mexican food is one of my favorite cuisines to eat in the summer.
Wendy sent me this as part of our recipe exchange. The original source is Mario Batali's babysitter.
I bought boneless skinless thighs and cut them into pieces. I served it on a warm tortilla with a shot of chipotle tabasco and some Crema Mexicana.
This is a definite repeater. It couldn't be easier!
Recipe HERE.
You HAVE to make this recipe ASAP!!! It's so fresh tasting and so good. It does take some time so you may want to make the salsa verde early.
And did I tell you how delicious it is? My boyfriend gave it a solid 10 out of 10 and told me I can make it all the time. I did halve the recipe since it was just the two of us and that worked out well. Ten bucks says we'll be fighting over the leftovers though.
Recipe HERE courtesy of the Bon Appetit June 2009 issue.
Seriously-you need to make this!
I love fish tacos! they just scream "summer!" to me. There's a restaurant down the road from me that makes the best fish tacos but I also like to make my own. You really don't need a recipe. Just grill up some firm white fish(I like mahi-mahi) and add to a tortilla with accompaniments of your choice. I like Crema Mexicana, salsa, red onions marinaded in red wine vinegar, and avocado.
I do like the marinade from THIS recipe and use it frequently. It's also the recipe that gave me idea for using the crema and the red onions.
I LOVE Gazpacho! And every time I stumble upon a new recipe I have to try it. It's the perfect summer recipe. Easy, cool and nutritious. It's 109 degrees outside so I'm up for anything that doesn't require me to turn on the stove. Heck the grill is pre-heated before I even light it!
This gazpacho is a bit different as a lot of the veggies are added later instead of being pureed together. I like a chunky gazpacho. The pumpkin seeds give it a nice little crunch too.
The recipe comes from the July 08 issue of Bon Appetit.
Taking pictures of chunky green soup is a challenge. Trust me when I say this is good. I think it makes a better side dish or starter course than a main course though.
Tomatillo-Pepita Gazpacho
Makes 8 servings
* Prep: 35 minutes
* Total: 3 hours 35 minutes (includes chilling time)
Ingredients
* 1/2 cup (generous) unsalted shelled pepitas (about 21/2 ounces)
* 2 pounds tomatillos, husked, rinsed
* 1 large fresh poblano chile
* 1 garlic clove, pressed
* 1 cup vegetable broth
* 1/3 cup chopped green onion
* 1/4 cup chopped fresh cilantro
* 1/4 cup extra-virgin olive oil
* 1 small unpeeled English hothouse cucumber, diced
* 1 avocado, peeled, pitted, diced
* 1 12-ounce container cherry tomatoes, halved or quartered if large
Preparation
Prepare barbecue (medium-high heat). Finely grind pepitas in processor; leave in processor. Grill tomatillos and poblano chile until tomatillos are slightly charred and soft and chile is charred all over, turning occasionally, 12 to 15 minutes. Add tomatillos to processor. Peel, seed, and coarsely chop chile; add to processor. Add garlic; process soup to coarse puree. Transfer to large bowl. Stir in vegetable broth. Season soup with salt and pepper. Cover; chill until cold, about 3 hours.
Mix in green onion and all remaining ingredients. Divide soup among bowls.
Ingredient Tip: Pepitas are available at many supermarkets and at natural foods stores and Latin markets. Look for tomatillos and poblano chiles (also called pasillas) in the produce section of supermarkets, specialty foods stores, and Latin markets.
Nutritional Information
8 servings
One serving contains the following:
Calories (kcal) 172.11
% Calories from Fat 66.9
Fat (g) 12.79
Saturated Fat (g) 1.84
Cholesterol (mg) 0
Carbohydrates (g) 14.09
Dietary Fiber (g) 4.79
Total Sugars (g) 6.46
Net Carbs (g) 9.30
Protein (g) 2.83
Holy cats this is astounding!!! On a scale of one to 10 I give it a solid 20!!
I wanted to use up the pozole I cooked up a couple of weeks ago and found this highly rated recipe on Epicurious. It was listed under Healthy Mexican so that was an added bonus. It was a bit labor intensive but well worth the effort. This soup is seriously awesome!! I put avocado tossed with lime juice in my soup.
Green Pozole with Chicken Gourmet | February 2003
| Active time: 1 1/2 hr Start to finish: 2 hr Makes 6 generous servings.  9 cups water(I used chicken broth for more flavor) 1 Turkish or 1/2 California bay leaf 1 large white onion, halved lengthwise and thinly sliced 6 garlic cloves, chopped 2 1/2 teaspoons salt 3 lb skinless boneless chicken thighs 1/2 cup hulled (green) pumpkin seeds (not roasted; 2 1/4 oz) 1 lb tomatillos, husked 2 fresh jalapeño chiles, quartered (including seeds) 3/4 cup chopped fresh cilantro 1 teaspoon dried epazote or oregano (preferably Mexican), crumbled 2 tablespoons vegetable oil 2 (15-oz) cans white hominy, rinsed and drained Accompaniments: diced radish; cubed avocado tossed with lime juice; shredded romaine; chopped white onion; lime wedges; dried oregano  Cook chicken: Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers. Make sauce while chicken cools: |
Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam).
Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.
Cooks' note:
• Chicken can be cooked and shredded 1 day ahead and chilled in 4 cups reserved broth.
Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam).
Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.
Cooks' note:
• Chicken can be cooked and shredded 1 day ahead and chilled in 4 cups reserved broth.
- makes 12 muffins -
Adapted from Baking From My Home To Yours by Dorie Greenspan
1 cup all-purpose flour
1 cup cornmeal
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons (1 1/2 ounces) unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you’d like), fresh, frozen or canned (in which case they should be drained and patted dry)
Getting ready: Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin molds.
Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.
Serving: The muffins are great warm or at room temperature and particularly great split, toasted and slathered with butter or jam or both (if they’re not in breadbasket at dinner, that is).
Storing: Like all muffins, these are best eaten the day they are made. If you want to keep them, it’s best to wrap them airtight and pop them into the freezer, where they’ll keep for about a month; re-warm in a 300°F oven, if you’d like, or split them and toast them—do that and they’ll be that much more delicious with butter.
I can't tell you how excited I was to be cooking in banana leaves! Yes I'm easily amused.
All these recipes come from the excellent September 2007 Latin issue of Gourmet magazine.
For the ribs I used the guajillo peppers because the New Mexico peppers I had on hand are hot and I wanted to see how the other spices came through without being overpowered by heat. Plus I like the tangy smokiness of the guajillo's.
The ribs were wonderful and the guacamole was a perfect tangy accompaniment. I actually forgot the bay leaf but I wasn't left thinking, "this would be perfect with a bay leaf" so it was no big deal. I will definitely make these again! I may even try it with the New Mexico Chiles.
I liked the rice but it was a pain in the butt to make. I'm not sure the end result was worthy of a repeat. Also my rice wasn't getting brown and my arm was getting tired from stirring so maybe it would have been better if I had browned it.
I suck at frying because I never do it so my Sighs of the Bride could have been crispier. The fruit on the other hand was marvelous.
Ribs in banana leaves
And unwrapped
Sighs of the Bride with Mixed Fruit in Cinnamon Lime Syrup
Mixiote De Carne
Gourmet Magazine, Sept 2007
Adapted from Estela Salas Silva
Ingredients:
3 oz dried guajillo or New Mexico chiles(I used guajillo) seeded and stemmed (I did this over a bowl with kitchen shears)
3 tbs annatto seeds
5 large garlic cloves, chopped
1/2 cup distilled white vinegar
6 lb beef short ribs or lamb shoulder with bone cut into 16 pieces(I used beef ribs)
3 banana leaves or 8 (11 inch square) pieces of parchment paper
8 Turkish or California Bay Leaves
-Fill a 2 qt sauce pan halfway with water and bring to a boil. Add chiles to boiling water and remove from heat. Let stand, uncovered until chilis are softened and have turned a brighter red, about 10 minutes.
-Meanwhile, toast annatto and cumin seeds in a dry skillet over medium heat, stirring until fragrant and a shade darker. Transfer to a bowl to cool then grind to a powder.
-Transfer chiles to a blender with a slotted spoon, then add 1 1/2 cups soaking water, seeds garlic, vinegar and 1 tbs salt. Blend until smooth at least 2 minutes. Pour sauce into large (3-4 qt) shallow container and cool to room temp for 10 minutes.
-Sprinkle meat with 2 tbs salt, add sauce and turn to coat. using tongs or wearing gloves to prevent staining. Marinate meat, covered and chilled for at least 8 hours.
-Preheat oven to 350 with rack in the middle.
-Holding both ends of a banana leaf, drag leaf slowly over a burner on medium high heat until it changes color slightly and becomes shinier. Repeat on other side and with remaining banana leaves.
-Cut off tough edges from banana leaves and cut 8 11 x 11 inch squares, discarding remainder. Put each leaf on a 12" square of foil, then arrange 2 pieces of meat and some sauce in the center of each leaf using all of the sauce, and top each mound with a bay leaf(if using California bay leaves use 1/2 leaf). Fold in all sides of banana leaves, then wrap tightly in foil. Arrange packages, seam side up, in 1 layer in a large roasting pan and add just enough water to measure 1/8 inch in bottom of pan (about 2 cups).
-Bake adding more water as necessary to prevent pan from becoming dry until meat is tender and falling off the bone(open package to test) about 3 1/2 hours for beef and 2 1/2 hours for lamb. Discard foil and bay leaf and serve meat in banana leaves. Do not eat banana leaves.
-Notes: Meat can be marinated up to 24 hours in a bowl. Leftovers keep for 3 days. Reheat, wrapped in foil 350 degree oven for 20-30 minutes.
Tomatillo Guacamole
Adapted from Roberto Santibanez
Ingredients:
1 1/2 tsp minced fresh serrano chiles including seeds or to taste
1 1/2 tbs chopped fresh epazote leaves or 1 tsp dried(I used dried)
1 large garlic clove minced
1 tbs fresh lime juice or to taste
3 firm-ripe avacados
6 oz small fresh tomatillos(about 6) husked rinsed and chopped
1/3 cup minced white onion
Stir together chiles through lime juice and add one tbs salt in a bowl, mashing slightly with a fork. Halve and pit avacados, then scoop flesh into chile mixture. Stir in tomatillos and onion mashing avacado coarsley with a fork.
Mexican White Rice
Gourmet September 2007
Though this rice mainly functions to sop up the meat's red sauce, a quick sauté with garlic and onion and the use of chicken broth as well as water means it can hold its own.
Makes 8 servings
Shelley Wiseman
3 cups long-grain white rice (1 1/2 pounds)
1 cup finely chopped white onion
2 large garlic cloves, finely chopped
3 tablespoons vegetable oil
1 cup reduced-sodium chicken broth
4 cups water
Bring about 6 cups water to a boil and pour over rice in a bowl. Soak rice until it has turned a more opaque white, 2 to 3 minutes. Drain well and spread out on a clean kitchen towel to dry, at least 1 hour.
Cook onion and garlic in oil in a wide 4- to 5-quart heavy pot or deep skillet over medium heat, stirring, until softened, about 3 minutes. Add rice and cook over medium-high heat, stirring, until pale golden, about 5 minutes, then add broth, water, and 2 teaspoons salt and bring to a boil. Cover tightly and cook over low heat until rice is tender, 18 to 20 minutes. Let stand, covered, 5 minutes, then fluff with a fork.
Cooks' notes:
Rice can be soaked up to 4 hours.
Rice will stay warm, covered, for about 30 minutes.
Suspiros de Novia
Sighs of the Bride Fritters
The magazine said they got their name because they're delicate.
Adapted from Estela Salas Silva
1/2 cup warm water
2 large egg yolks
2 tbs unsalted butter melted
1/2 cup all purpose flour
1 cup olive oil for frying
confectioners sugar for dusting
-Blend water, yolks, butter, flour and 1/4 tsp salt in a blender just until smooth.
-heat 1/4 inch oil in a heavy 12" skillet over medium heat until it shimmers
-Spoon 1/2 tablespoons of batter into the oil about 8 at a time and fry (the batter will flatten into 2 inch wide discs), turning once until crisp and golden brown.3-4 minutes. Transfer to paper towels to drain and cool completely. Dust with sugar and serve with fruit.
-can be made 2 hours ahead and kept at room temperature.
Mixed Fruit in Cinnamon Lime Syrup
1 cup water
1 cup sugar
3 tbs fresh lime juice
1 8 inch piece Mexican cinnamon stick broken into 4 pieces or 1 3 inch piece if cassia cinnamon halved.
3 lb mixed fresh fruit cut into wedges(they suggested peaches, plums and figs which are out of season so I used a red delicious apple, a gala apple bartlett pears and calimyrna figs)
1 lime thinly sliced 1/2 cup pecans, toasted
-Bring water, sugar, lime juice and cinnamon to a boil in a small saucepan, stirring until sugar is dissolved, then simmer, uncovered, 5 minutes.
-Stir together fruit and hot syrup in a shallow serving dish. Let stand at room temperature at least 30 minutes. Just before serving, top with lime slices and pecans.
-can be made 2 hours ahead and chilled. Bring to room temp before serving
I always take a dozen pictures of my finished dish for my blog. Is it any wonder my dinners are never hot?
Anyway I couldn't decide which picture was better so I'm posting two.
This recipe is from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine. I loved it although I was tempted to add more cheese. I love cheese! But I used the amount the recipe called for and it was perfect. You could also use shredded chicken or make it without meat if you wish.
The wine is a Pinot Noir Rose and was recommended by the owner of my local wine store. I don't think I've ever had rose before but I really liked it with this dish!
Tomato Rice Casserole with Poblanos and Melted Cheese.
This main dish recipe offers great everyday flavors: roasted tomatoes and green chiles baked with shreds of beef, tender rice and gooey cheese.
Without the meat, this casserole is a substantial side dish to serve with grilled or roasted meats or poultry. To set on a buffet, double the recipe and bake it in a 13 x 9-inch dish.
Serves 6 as a casual entrée
For 2 cups essential roasted poblano rajas
1 pound (6 medium-large) fresh poblano chiles
1 T vegetables or olive oil
1 large white onion, sliced 1/4 inch thick
3 garlic cloves, peeled and finely chopped
1/2 t dried Mexican oregano
1 pound ripe tomatoes
Salt )
1 cup medium grain rice, uncooked
1 cup grated Mexican Chihuahua or other melting cheese such as brick or Monterey Jack
1 1/2 cups boneless, shredded, cooked beef
1. Making 2 cups Essential Roasted Poblano Rajas. Roast the chiles directly over a gas flame or on a baking sheet 4 inches below a very hot broiler until blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. (If using broiler, the tomatoes from step 2 can be roasted at the same time.) Cover with a kitchen towel and let stand 5 minutes. Peel, pull out the stem and seed pod, then rinse briefly to remove bits of skin and seeds. Slice into 1/4-inch strips.
In a medium-size skillet, heat the oil over medium to medium-high heat, then add the onion and cook, stirring regularly, until nicely browned but still a little crunchy, about 5 minutes. Add the garlic and oregano, toss a minute longer, then stir in the chiles and remove from the heat.
2. The Tomatoes. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices. Chop tomatoes coarsely and combine with the juices. Return the chiles to medium-high heat, add the tomatoes and their juices and stir until the juices are nicely reduced, 3 to 4 minutes. Season with salt, usually 1 teaspoon.
3. The Rice. In a large (6 quart) pot, bring 3 quarts of water to a boil and add the remaining 1 teaspoon of salt. Add the rice and simmer, uncovered, 15 minutes, until the grains are tender but not mushy or splayed. Pour into a strainer, then spread onto a tray to cool.
4. The Casserole. Preheat the oven to 350 degrees. Spread half of the rice over the bottom of a lightly greased 8 x 8 inch baking dish. Spoon on half of the chile-tomato mixture, spreading it to the edges, then sprinkle over about half of the cheese. If you’re using any meat, distribute it over the cheese at this point. Cover with remaining rice, chile-tomato mixture and cheese (in that order), and bake until bubbling and brown, 20-30 minutes. Let stand 10 minutes and serve.
I love salsa!! I can eat it like there's no tomorrow. It's healthy, satisfying and so easy to make. This recipe is from Rick Bayless. It's not tremendously spicy but it does have a backkick to it. I made mine in my mortar.
Roast these:
Pound the garlic and chiles with salt
Add tomatoes
Add onions, cilantro and vinegar
YUM!!!
1 lb red ripe tomatoes
2 large fresh jalapeno chilies
3 garlic cloves, unpeeled
1/2 teaspoon salt
1/2 small white onion, finely chopped
1/3 cup loosely packed chopped cilantro
1 1/2 teaspoons cider vinegar (optional)
1. Roasting the basic ingredients:.
2. The broiler method: Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side, about 6 minutes; with a spoon or pair of tongs, flip the tomatoes and roast on the other side.
3. The griddle method: Line a griddle or heavy skillet with aluminum foil and heat over medium. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened and softened, about 10 minutes. Don't worry if skin sticks to the foil. Cool, then peel the skins, collecting all the juices with the tomatoes. While the tomatoes are roasting, roast the chiles and unpeeled garlic directly on an ungreased griddle or heavy skillet (you already have one set up if you've griddle-roasted the tomatoes) over medium. Turn occasionally until both chiles and garlic are blackened in spots and soft, 5 to 10 minutes for the chiles, about 15 minutes for the garlic. Cool, pull the stems off the chiles and peel the papery skins from the garlic.
4. Grinding the salsa:.
5. The mortar method: In a large mortar, use the pestle to crush and grind the chiles, garlic and 1/4 teaspoon of the salt to a coarse-textured paste (this will release a wonderfully pungent aroma), paying special attention to breaking up the chile skins. A few at a time, grind in the roasted tomatoes, transferring the ground mixture to a bowl if the mortar gets unmanageably full.
6. The food processor or blender method: In a food processor or blender, grind the chiles, garlic and 1/4 teaspoon of the salt to a coarse paste, stopping to scrape down the sides of the bowl a couple of times. Add the tomatoes and pulse a few times until you have a coarse-textured puree. Transfer the salsa to a serving bowl, and stir in any reserved tomato juices.
7. Final seasoning. In a strainer, rinse the onion under running water, shake off the excess and stir into the salsa, along with the cilantro and optional vinegar. Add water, if necessary, to give the salsa a thickish, but easily spoonable, consistency (2 to 4 tablespoons is the norm). Taste and season with salt, usually a scant 1/4 teaspoon, and the salsa's ready to serve.
