3 fresh poblano chili peppers, roasted peeled and seeded
2 red bell peppers, roasted, peeled and seeded
1/2 yellow onion , diced
1 cup shredded Pepper Jack Cheese
1/2 cup grated, Cotija cheese
1/4 cup chopped cilantro
4 dried ancho chili peppers, stemmed and seeded
2 cups hot tap water
1 tsp. salt
1/2 ground black pepper
1/2 yellow onion , diced
2 cloves garlic, chopped
1 tsp. ground cumin
1 tsp. white vinegar
2 tsp. dried oregano, crumbled
1/4 cup chopped cilantro
2 tablespoons olive oil
1/2 cup Vegetable oil for frying
12 corn tortillas
Grated cotija cheese
To make filling, in a saucepan, combine the potatoes with water to cover. Bring to boil until fork tender. Drain and let cool, then cut potatoes into 1/2 inch dice. Place in bowl. Add the poblano chilies, bell peppers, onion and both cheeses, cilantro and stir to mix well. Set aside.
To make the sauce, preheat a broiler. Place the tomato in a small shallow baking pan. Place under broiler 4-6 inches from heat source. Broil turning occasionally, until charred on all sides. Remove from broiler, let cool slightly and cut out core. Set aside.
In a small, dry frying pan over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister. Remove from the heat and let cool, then place chilies in bowl, add hot tap water and let soak for 15 minutes to soften.
Transfer the chilies and their soaking liquid to a blender and add the salt, pepper, onion, garlic, cumin, vinegar, oregano and roasted tomato. Puree until smooth, then strain through a sieve into shallow bowl. Add chopped cilantro and set aside.
In shallow heavy bottomed pan heat oil. Meanwhile, take tortillas and fill each with potato filling and fold over. Place in batches the filled tortillas in hot oil and fry until golden on each side, about 3 minutes total.
Garnish with cabbage, tomatoes and cheese. Squeeze on lime juice and add ancho sauce to taste.
1/3 cup coarsely chopped fresh cilantro
2 medium garlic cloves, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1 medium lime
3 tablespoons olive or vegetable oil
1 pound boneless, skinless chicken breast halves
Freshly ground black pepper
8 (6-inch) tortillas (corn or flour)
1 medium bell pepper (any color), cored and sliced into 1/2-inch strips
1 medium red onion, halved and sliced into 1/2-inch pieces
Guacamole for serving (optional)
Salsa for serving (optional)
Sour cream, for serving (optional)
Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients. Set the grill pan aside.
Warm the tortillas by heating a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Return the grill pan to medium heat and add the vegetables in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Remove the vegetables to a serving dish.
Slice the chicken into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream.
1 1/2 lbs. skinless boneless chicken breasts seasoned with salt and pepper
1 1/2 cups salsa, your favorite
1- 15 oz. can fire roasted tomatoes, diced
1-10 oz. Mexi- corn
1 – 15oz. can black bean or kidney beans, drained and rinsed
1- 10 oz. frozen chopped spinach, thawed and well drained
3 cloves garlic, minced
1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. chipotle chile powder
1 – 8 oz. pkg. cream cheese, room temperature
1/4 cup chopped cilantro
Cotija cheese for garnish and 1/2 of the chopped cilantro for garnish
Bring large pot of salted water to boil. Add penne and cook to al dente.
Slice seasoned chicken into 1/4 inch slices. To a large pot add chicken, salsa, garlic and roasted diced tomatoes. Bring to boil and simmer covered and poach chicken until done. Once chicken is done add the spinach, corn , beans , spices, half of the chopped cilantro and cream cheese. Over med-low heat stir until combined. Salt and pepper to taste.
Poach the chicken breasts in enough chicken stock to just cover chicken breast. Allow to cool and discard skin and bones. Reserve the chicken stock for the sauce.
In a bowl of a food processor fitted with a metal blade, combine all of the remaining ingredients except the stock and process until smooth. Add stock as needed . Reserve 1/2 cup green sauce for masa. Gently stir together the sauce with the cooled chicken and the cheese. Set aside and make masa.
4 pasilla peppers, roasted and seeded
1/2 cup green salsa
Reserved chicken stock 2 1/4 cups, if not enough add either canned stock or water
10 oz lard
1 1/2 tsp baking powder
3 1/2 cups instant dried masa harina for tamales
Process pasillas in food processor until smooth . Combine all ingredients in a stand mixer and blend until light and fluffy.
Soak 1- 8oz. package of corn husks in hot water for at least 2 hours or even over night. Once soaked , dry and spread with masa and place a spoonful of filling on top of masa and roll and tie ends. Repeat process until all the tamales are completed. Place in a steamer that has been lined with a piece of foil and then place tamales in layers in pot. If there is any space at the top of pot fill in space with leftover husks and place another piece of foil and place the lid on pot. Bring steamer to boil reduce to simmer for 1 1/4 hours.
1 lb. rigatoni pasta, cooked al dente, drained. Reserve some pasta water
2 chicken breasts bone and skin on
1 pasilla peppers, roasted and seeded
1/4 lb tomatillos, roasted keep juices along with tomatillos
1-2 serrano peppers, chopped
1/2 yellow onion , chopped
salt, to taste
1/8 cup chopped cilantro
1-2 garlic cloves
1 cup panela cheese, grated
1 cup cremini mushrooms, sliced
2 tablespoons each butter and olive oil
1/2-1 cup white wine
1 cup heavy cream
Baked chicken breasts and allow to cool, shred chicken or cut into cubes. In the bowl of a food processor fitted with a metal blade combine the tomatillos and their juices, chilies, garlic onion, cilantro and salt to taste. Blend until smooth. Gently stir the chile mixture, chicken and cheese until just blended, set aside.
In a large pan saute the mushrooms in the butter and olive oil until tender. Add wine and nearly completely reduced. Pour in t cream and add the rest of the ingredients including cooked pasta. Stir gently and add pasta water if needed for the sauce.
In medium bowl place flour, baking powder, salt and coconut and whisk together. Set aside.
In a large bowl cream butter. Gradually add sugar, scraping bowl. Beat 2 minutes . Add egg whites one at a time, beating well after each addition. Beat in vanilla and zest. Add milk and flour mixture alternately to butter sugar mixture. Mix until just blended.
Fill liners 2/3 full and bake about 18-20 minutes or until center comes clean when toothpick is inserted into center. Cool slightly. While cupcakes are still in pans poke holes in tops of cupcakes using a toothpick.
2/3 cup sweetened condensed milk
1/4 cup coconut milk
Combine ingredients. Remove paper liners from cupcakes and place in dessert cups or plates. Using a teaspoon measure, slowly pour 2 tsp of soaking liquid on each cupcake. Place covered in refrigerator for at least an hour or overnight.
Whipped cream frosting
zest of 1 lime
2 cups heavy cream
powdered sugar to taste.
Combine all ingredients and whip until stiff. Pipe onto each cupcake and garnish with toasted coconut.
Brown all sides of roast in hot pan with oil. Place roast along with water, diced onion, 4 cloves minced garlic, desired chilies and beef consomme in a slow cooker and cook on low for about 10 hours or until meat is tender.
Shred the beef and mix with the desired Mexican cheeses, finely chopped onion, garlic powder, onion powder and salsa; stir to combine well. Place about 1/4 cup on the bottom third of a corn tortilla and roll up. Continue with remaining filling and tortillas. Heat 1/2 inch oil in heavy bottom pan to 350 degrees. Place the taquitos in hot oil and fry until slightly golden and crisp. Drain on paper towels.