Roasted Salsa Verde

 

Easy, great to dip a chip in, or to use in other recipes.

In a cast iron skillet, over medium high heat, roast the vegetables. 

It will take about 15 minutes to get a nice char on them. I roast the vegetables in two batches; the tomatillos in one and the onion, garlic, and jalapeños in a second batch.

Peel the garlic cloves and throw all the roasted vegetables except the jalapeños in a medium mixing bowl.

Cut the tops off the jalapeños and scrape out the seeds and veins. Toss them into the bowl with the other vegetables.  If you like the tomatillo sauce really hot, leave the veins and seeds in.

Throw in a large handful of fresh cilantro leaves into the bowl. Using an immersion blender mix everything together.  Process to the consistency you want.  Sometimes if I use it as an ingredient for another recipe I will leave it a little chunkier; smoother if using for a salsa dip or topping.  Salt to taste.

Makes approximately 2 cups. You can store in the refrigerator for a couple of days.  It will probably thicken up so add a little water and re-heat before using. 

Roasted Salsa Verde

Yields approximately 2 cups

Adapted from "The Cowgirl Chef - Texas Cooking with a French Accent" by Ellise Pierce

Ingredients:

1 pound of tomatillos, husked and washed

4 cloves garlic, unpeeled

1/2 half of a large onion, peeled and sliced in a few big pieces

2 fresh jalapeños, washed

a handful of fresh cilantro leaves, washed & stripped from stems

sea salt

Method:

In a cast iron skillet, over medium-high heat, roast the tomatillos, garlic, onion, and jalapeños until charred; about 15 minutes, You may need to do this in two batches; the tomatillos first, then the rest. 

Peel the garlic and toss the vegetables, except the jalapeños, into a medium mixing bowl.

Slice the tops off the jalapeños and scrape the seeds and veins out.  If you prefer a spicier salsa, leave the seeds and veins in.  Toss them in with the other vegetables.

Throw the cilantro into the bowl and mix with an immersion blender to desired consistency. Season with salt.

This will keep in the refrigerator for a couple of days.  It will thicken up so prior to serving. add a little water and heat up.

Crispy Shrimp Tacos

These are goooooood



Here is what you need for your filling.  Tomato, catsup, garlic, lime juice, salt, black pepper and, of course, shrimp. Note there is no jalapeño because Lovey doesn't do jalapeños.


Prepare whatever condiments & toppings you want to use and hold in the refrigerator.

Shred your cheese.


 

Combine the tomatoes, onion, jalapeño, catsup, lime juice, garlic, part of the salt and pepper.  I left the jalapeño out because Lovey doesn't like the heat.  If I were making these for myself I would definitely add the jalapeño.


 Sauté this mixture until is begins to thicken and the tomatoes begin to break down.



 
Reduce your heat and add the shrimp.


 
 Line two baking sheets with parchment and place 6 tortillas on each sheet.  Brush the tortillas with oil.





Divide the cheese among the tortillas

Add the shrimp mixture and bake, one sheet at a time, until the cheese melts and the edges begin to brown.


Garnish with your toppings


 
Fold them in half and serve them up with re-fried beans and Spanish rice.
 

Shrimp Tacos
Adapted from Feb/Mar 2018 issue of "Cook's Country"
Serves 4 to 6

Ingredients:
2 tomatoes
1 small yellow onion
1 jalapeño
2 Tbsp. catsup
1 Tbsp. lime juice, plus lime wedges for serving
 2 garlic cloves
salt and pepper
1 pound large shrimp (26-30 per pound count)
3 Tbsp. vegetable oil, divided
12 (6-inch) corn tortillas
8 ounces Monterey Jack cheese
iceberg lettuce
diced avocado
fresh cilantro
salsa

Mise en Place:

• core and chop tomatoes
• finely chop the onion
• stem, seed and mince jalapeño
• juice lime and cut more lime(s) into wedges
• mince garlic
• peel, devein and remove tails from shrimp; cut shrimp into 1/2 inch pieces
• shred cheese (should have about 2 cups)
• prepare condiments: shred lettuce, chop avocado, chop cilantro

Method:
Adjust oven rack to lowest position and heat oven to 450° F. Combine tomatoes, onion, jalapeño, catsup, lime juice, garlic, 1 tsp salt, and 1/4 tsp. pepper in a large bowl.

Heat 1 Tbsp. oil in a 12-inch skillet over medium-high heat until shimmering.  Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.

Line two rimmed baking sheets with parchment paper. Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with the remaining 2 Tbsp. oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.

Garnish with lettuce, avocado, cilantro, and salsa, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.

Pulled Pork Tostadas

These are great to make when I have leftover pulled pork.

 

There's not really a formal "recipe" for these.  The base, naturally, are corn tortillas.  You want them crispy.  Fry them up in a little hot oil and let them drain on paper towels, or you can buy packaged, whole crisped tortillas in the store.

 

You can purchase canned refried beans or heat up canned pinto beans and mash them yourself.

 

They'll most likely be a little healthier if you mash up your own.  I use an immersion blender adding a little chicken broth to reach the spreadable consistency I want..

 

Put whatever toppings you want in bowls and have everyone make their own.  I typically use shredded lettuce, chopped tomato, and cheese. You can also use minced red onion and a good salsa to top them off.

 

Spread refried beans on the tortilla, add some pulled pork and finish off with the toppings.  There you go.

"Drunken" Pintos

It's been a couple of weeks since I've shared a recipe over at I Heart Cooking Clubs and it's high time I get back in the saddle!  This week's theme in the Rick Bayless series is "Holy Frijoles!". 

It's hard to eat Mexican food without a side of beans in some form or fashion.  I love a good bowl of charro beans and this version comes with a little kick of tequila, which is what makes them frijoles borrachos, or drunk beans.  This recipe from Rick Bayless' Mexican Kitchen has such a tasty broth flavored with cilantro and bacon.

You can used two 16-ounce cans of pinto beans or 8 ounces of dry pintos.  I used dry because I always have them in the pantry.  I'm soaking the dry beans overnight here. It will cut down on cooking time.  Soaking's not mandatory; simply a preference.

Give them a good rinse and pick them over to remove any stones that may be hiding amongst them.




You can used 1/2 cup cubed pork shoulder (about 2 ounces) to cook in the beans.  I opted to use extra bacon for my flavoring.  Buy a thick, smoked bacon such as an applewood bacon.  You'll be glad if you choose a quality bacon.

Another note on the bacon.  When you have to cut bacon, it makes it much easier if you put the bacon in the freezer for awhile to firm it up.





Once the beans are thoroughly tender they'll get flavored with sautéed onions and chiles.  I don't use fresh chiles to add heat to the beans because Lovey can't handle the spiciness.

That's why this is my friend.  I just squirt this into my bowl of beans and I get instant heat.  I realize it's not the same as letting fresh serranos or jalapeños simmer in the broth but a girl's gotta do what she's gotta do.
This is an easy recipe and what's really nice is you can prepare these several days ahead of time and then put the finishing touch of tequila and cilantro in just prior to serving.




An interesting variation that Rick suggests is to make these more rustic by simmering the beans with a 2- to 3-ounce piece of beef jerky.  Simply cook it with the beans, then take it out, tear it into short shreds and return to the pot.



"Drunken" Pintos with Cilantro and Bacon
Adapted from Rick Bayless' Mexican Kitchen
Serves 4 to 6 as a side dish

Ingredients:
8 ounces (about 1-1/4 cups) dry pinto beans
water, about 5 cups (I used half water, half beef broth)
8 thick slices bacon, divided
1 small white onion
hot fresh green chile to taste (2 serranos or 1 jalapeño)
salt, about 3/4 tsp
1-1/2 Tbsp. tequila
1/4 cup chopped cilantro

Mise en place:

• rinse & pick over beans and put into a 4 - 5 quart Dutch oven
• measure out water and/or broth
• cut bacon into 1/2-inch piecesdice onion into 1/4-inch pieces
• stem, seed and slice chiles
• roughly chop cilantro
• measure out tequila

Method:
Add the water and/or broth to the beans in the Dutch oven, remove any beans that float, then add 1/2 of the chopped bacon.  Bring to a boil.  Reduce the heat to medium-low, and very gently simmer, partially covered, until the beans are thoroughly tender, about 2 hours.  Gently stir the beans regularly and add water as necessary to keep the liquid a generous 1/2 inch above the level of the beans.

In a medium-size skillet, fry the remaining bacon, stirring regularly, until crisp, about 10 minutes.  With a slotted spoon, remove the bacon to drain on paper towels, leaving behind as much of the drippings as possible.  Pour off all but about 2 tablespoons of the drippings and return the pan to medium heat.  Add the onion and chiles and fry until deep golden brown, about 10 minutes.  Scrape the onion mixture into the beans, then taste and season it all with salt.  Continue simmering, stirring occasionally, for 20 to 30 minutes to blend the flavors.  If you are preparing ahead of time, prepare to this point.

If the beans seem quite soupy, boil over medium-high heat, stirring frequently, until the consistency of a nice, brothy bean soup.  (An alternative here is to puree 1/4 of the beans in a food processor or blender, returning them to the pot to thicken the broth).

Just before serving, stir in the tequila and cilantro, then serve in warm bowls topped with the crumbled bacon.

I have shared this recipe at IHCC

Crispy Chicken Tacos with Tomato Broth

Lovey's favorite thing to eat when we go to a Mexican Restaurant are Chicken Taquitos or Flautas. 

I found this recipe for Crispy Shrimp Tacos, adapted from Rick Bayless' Fiesta at Rick's.  I substituted chicken for the shrimp.  I also don't add the Jalapeños when making for Lovey.  I personally think a little heat amps up the flavor.

Mr. Bayless calls these tasty cylinders crispy tacos.  In the land of Tex-Mex we call them taquitos.  Out of respect of Rick's recipe (and the fact that he is an expert in Mexican cuisine and I'm not) I will call these tacos.

Main ingredients for our filling are chicken tenders, tomatoes, onion, garlic, cumin, cilantro and salt

The filling is easily prepared in a large skillet.  The majority of the preparation time is cutting and chopping up all of the ingredients.  After that it all goes together quickly.  Once the filling is finished, remove it from the heat and let it cool. 

A good time to make the tomato broth is while the filling is cooling off.

Begin by roughly chopping onion, tomato and garlic and pureéing it in a blender.  Make it nice and smooth.  Pour the puree in a skillet with some olive oil, add your broth and let it reduce.

This broth is so over the top good and triples the goodness of the tacos.  This can be used with so many recipes.  I ate the leftovers in my dipping bowl with a spoon. 

While the broth is reducing begin heating up the vegetable oil.

Use a heavy, large skillet or pot to deep fry the tacos.  I have a deep fat fryer but I also use my cast iron chicken fryer.  It's nice and deep to easily hold the 2 inches of oil that's required. I'm addicted to cast iron.

The recipe makes 12 tacos.   These are a little rough looking, but who cares.

Crispy Chicken Tacos with Tomato Broth
Adapted from Here

 For the Tacos
Ingredients:
1 Tbsp olive oil
1/2 medium sweet onion
2 garlic cloves
2 Jalapeños or preferred spicy chiles
1 tsp cumin
3/4 pound tomatoes (2 medium-sized)
1 pound chicken tenders (or shrimp)
3 to 4 Tbsp fresh cilantro
salt to taste
12 thin corn tortillas
vegetable oil for frying (enough to have a depth of 2" in your pan)

Mise en place:

• chop onion into 1/4" dice
• finely dice garlic cloves
• seed, de-vein and finely dice jalapeños
• cut chicken into 1/2" pieces (if using shrimp peel, de-vein and cut into 1/2" pieces)
• chop tomatoes into 1/4" dice or run through grating disc on food processor
• roughly chop cilantro
• fill deep frying pan with 2" oil
• Have a jelly roll pan ready to use for the softened tortillas, a plate to hold the rolled tacos and a plate covered with paper towels for draining the fried tacos.

Method:
In a large sauté pan, heat olive oil over medium heat.  Add onion and cook, stirring occasionally, until translucent, around 3-4 minutes.  Add garlic, chilies, and cumin and cook for another minute.  Add the chicken (see note below if using shrimp) & tomatoes and cook, stirring occasionally, until the filling reduces to a thick sauce.  Remove from heat and allow to cool.  Stir in cilantro and season with salt to taste.

(if using shrimp, add after the mixture has thickened and cook for only one minute before removing filling from heat).

Heat the oil to about 350 - 375°.  Grab two tortillas at a time with a pair of tongs, dip them for a few seconds in the oil to soften them.  Pat dry with paper towles and pile them into a single stack (I use a jelly roll pan for this).  With all tortillas softened, move to one side of the jelly roll pan and use the other end for your rolling surface.  Have a platter ready to set the rolled tacos on.  Spoon about 2 Tbsp of filling across the bottom of a tortilla, roll tightly and secure with toothpicks.  Place on platter.  When all tortillas are rolled you're ready for frying.

Fry the tacos in the hot oil for about 1-1/2 minutes, then turn over and fry until golden.  Drain on paper towels and serve immediatley with tomato broth.


For the Broth
Ingredients:
3/4 pound ripe tomatoes
1/2 medium sweet onion
2 cloves garlic
1 Tbsp olive oil
2 cups chicken or shrimp broth
salt to taste

Mise en Place:

• roughly chop tomatoes
• roughly chop onion
• peel and roughly chop garlic
• meausure out broth

Method:
Place the prepped tomatoes, onion & garlic in a blender and pureé until smooth.

Heat the olive oil in a medium saucepan.  When the oil is hot enough to sizzle a drop of the pureé, cook and stir until noticeably thicker and darker, around 5 minutes.  Add the broth, bring to a boil and simmer on medium-low heat for 30 minutes.  It should be somewhat runny.  Season to taste.

I'm sharing this recipe at IHCC.  Go see what everyone else made this week!