Cheryl and my favorite Southern California restaurants.
Love shrimp and love enchiladas so… I am going to try this in the NEAR future:
Well tonight I made tamales for the first time. And I am trying the low carb diet so was shocked to find out how few carbs are in baby corn! These turned out a little mooshier than expected but very delicious and I am estimating about four carbs per tamale.
Boneless pork roast 1 Lb
Salt and pepper to taste
I used a bit of Krogers brand jarred enchilada sauce
Put in in the slow cooker on high for a few hours
This is where it gets weird:
Two or three cans baby corn, smashed in a food processor
3/4 cup almond meal or flour
One tbs cumin
One tsp garlic salt
One tsp chile powder ( I used chipotle)
Three tbs coconut oil
Corn husks softened in very hot water for 15 minutes
Whatever condiments you want. I served sliced avocado, salsa, and sour cream.
Place pork roast in slow cooker rubbed with whatever spices you want… I used oregano garlic salt black pepper and a little jarred enchilada sauce. Set on high for four hours.
Masa: put three cans of drained baby corn thru food processor. Really mash it up. Add 3/4 cup almond flour. Add cumin, chili powder, salt and pepper to taste . Add the coconut oil and stir it all up.
Meanwhile be soaking corn husks in hot (boiling) water for 15 minutes.
Take out a husk, spread some masa over 2/3 of it, place a line of pork over that, and roll it up. I did left, bottom, right , leaving the top open.
Steam your tamales till semi firm. I had no steamer so I used a colander inside a really big pot. It took like 30 minutes per six tamales.
Serve with whatever condiments you want ( avocado, salsa, sour cream). Enjoy!
Tonight’s dinner selection is beef fajitas.. I put together a marinade from a couple recipes from allrecipes.com
the ingredients for marinade:
1/4 cup vegetable oil
1/4 cup distilled red vinegar
1/4 cup Worcestershire sauce
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 teaspoon ground black pepper
2 teaspoons crushed garlic
1 teaspoon dried, crushed Mexican oregano
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
The holidays are quickly approaching and I don’t know about you, but I am always looking for meals that simplify my day. I would much rather be decking the halls than peeling potatoes, if you catch my drift. This recipe screams simplicity and Mexican (two of my favorite things) all rolled up into one! You can’t ask for anything better. Even though it is a casserole, I found it to be good wrapped in a tortilla, as well. Also, feel free to add what you like: sour cream, guacamole, corn, etc. The sky’s the limit!
- 1 pound Ground beef
- 1 can refried beans
- 1 jar salsa
- 1 pkg taco seasoning mix
- 21/2 cups coarsely broken tortilla chips
- 3/4 cup chopped bell pepper
- 4 medium green onions (sliced
- 2 medium tomatoes (chopped
- i cup shredded jack or cheddar cheese
- 1/4 cups sliced olives
- 1 cup shredded lettuce
- 1. Heat oven to 350 degrees F. In 12 inch skillet brown ground beef. Drain. Stir in refried beans,salsa,and taco seasoning and water. Heat to boil stirring occasionally. In ungreased 2 quart casserole place
- 2 cups of broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell peppers, onions, 1 cup of the tomato, cheese, and olives.
- Bake uncovered 20-30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining tortilla chips
Today I prepared this dish for a second time. This time, however, at my wife’s request, i turned the “heat” down. One roasted Hatch pepper instead of two, less red pepper flakes and no Habanero at all. Very easy to make.. Brown one pound stew meat, chop 1/2 an onion, mince one pepper. Season meat as you brown it. I used chipolte powder,cumin, kosher salt,chili powder and a little water. Pour it in the crock pot with onion and pepper. Add one 28 Oz. can of red enchilada sauce. I cooked it through and seasoned after it cooked for more than an hour on high. I reduced heat and cooked till desired doneness.
We will eat this over rice. But plain with tortillas is great too.
**NOTE TO SELF: Do not put HOT! enchilada sauce in a recipe you are trying to tone down. Added another pound of meat a 15 OZ. can of tomato sauce some honey and a potato (to be removed later). Hope that works.
Today I tried this recipe for chipotle mango bbq chicken. The recipe calls for making a cilantro chimicurri but that sounded like a bit too much so I was happy to make it with the mango salsa, marinating the chicken in it for six hours, and saving half of the salsa to heat and serve over chicken and rice. My mangoes were not quite ripe enough so I added a couple teaspoons of sugar to the marinade.
Yesterday along with roasting chiles I made some Chile Colorado. Simple to do in crock pot. Takes only a few ingredients.
- two pounds of stew meat.
- one 29 oz. can of tomato sauce or crushed or diced tomatoes
- one coarsely sliced onion
- 2 roasted hatch chiles
- red pepper flakes
- chili powder
- chipolte powder
- garlic (I used crushed)
- teaspoon of sugar
Simply brown the meat and toss all the ingredients into a crock pot. Season to taste and enjoy! Serve over rice,as we did, or plain with flour tortillas.
Yesterday I made a batch of frijoles. A very simple version: pintos, water,salt,chipolte powder and bacon salt. It is very easy to do in the crockpot. We also seasoned a whole chicken and cooked it in “set it and forget it” fashion yesterday for dinner. Gotta love rotisserie chicken. Plenty of leftovers.
So thoughts of dinner come up for tonight. What to do? Why not tacos and for me tostados. Left over rotiss chicken and fresh frijoles… perfect ! Tacos/tostados are so easy to do. Fry up some corn tortillas,chop up tomatos,onions,lettuce, some cheese,add sour cream,salsa,hot sauce of choice and wah la! Two birds with one stone leftovers gone and a great light easy meal.