Fiesta of flavor
Whether you're celebrating Cinco de Mayo or just craving some good Mexican food, skip the clichéd nachos and quesadillas this time around and try more authentic taco dishes.
For creative cooks, Mexican casseroles can combine homestyle concepts with Mexican flavors.
These recipes are different from what many Mexican food fans are used to, but the familiar flavors and signature spices are still present. Individually, each is great for a quiet dinner at home, but together, they create a spread ideal for all kinds of celebrations. You'll be surprised how easy they are to prepare and how quickly they'll disappear.
Traditionally, carne asada is marinated, grilled steak served with soft corn or flour tortillas and toppings. Smoky Carne Asada is a simple variation on the original, with a slight twist. The addition of chipotle pepper sauce creates a rich smokiness perfect for those unable to roast their steak over an open mesquite fire. Top the steak with a few of your favorite vegetables and enjoy a fresh and flavorful Mexican platter.
Carnitas, or "little meats," are a popular Mexican snack that may be prepared and served a number of different ways. Spicy Pork Carnitas are a mouthwatering mix of Mexican flavors finished with a few generous tablespoons of Tabasco green jalapeño sauce. Usually served with tortillas, carnitas may also be eaten plain with a dollop of salsa. Not overly spicy, but vibrantly tasty, this carnitas recipe is delicious no matter how you dish it up.
Rounding out this trio of tacos autenticos are Chipotle Chicken Tacos. A bold combination of garlic, chili powder, lemon and lime zest, and Tabasco chipotle pepper sauce, these fun and tasty build-them-yourself tacos offer a swirl of smoky spice that will leave your palate well seasoned.
Enchiladas are easy to make and easy to serve when layered into a casserole dish. Assembling this layered casserole saves time on wrapping each enchilada, but doesn't sacrifice flavor.
Most bread puddings are sweet and warm, the perfect comfort food. Atwist on the bread pudding concept, green chiles can pack the heat for flavorful side dish.
Whether planning a fiesta for friends or just trying to spice up family dinner's let Mexican flavors inspire you.
5 large eggs1 cup whole milk2/3 cup heavy cream1 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon dried oregano3/4 cup (2 1/2 ounces) loosely packed coarsely shredded sharp Cheddar cheese1/2 cup (11/2 ounces) loosely packed coarsely shredded Monterey Jack cheese2 tablespoons canned diced green chiles6 1/2cups trimmed and cubed (C\v inch) day-old French or Italian breadAdjust rack to lower third of oven. Preheat oven to 350 degrees. Generously butter 12 (2-inch, scant cup capacity) muffin tin cups.In a large bowl, whisk the eggs, milk and cream to blend thoroughly. Mix in the chili powder, salt, cumin and oregano, then mix in the cheeses and chiles. Add the bread; mix thoroughly. Divide the mixture evenly among the muffin tin cups.Bake 25 to 30 minutes, or until a knife blade inserted into the centers comes out clean. Cool 5 to 10 minutes. Slide a knife blade around puddings to loosen them; lift out of molds with a small spatula. Serve warm or at room temperature with Avocado Salsa (recipe follows).For the avocado salsa:1 ripe but firm avocado, peeled and finely chopped (about 1 cup)1/2 cup finely chopped tomato2 tablespoons finely chopped yellow onion11/2tablespoons finely chopped seeded jalapeno pepper1 small clove garlic, finely minced2 to 3 tablespoons chopped fresh cilantroFresh lime juice, to taste (about 2 tablespoons)Salt, to taste (about Z\v teaspoon)In a large bowl, gently mix all ingredients to blend thoroughly. Serve immediately.Makes 12 servings.
2 pounds pork shoulder, cut into 2-inch cubes2 cups chicken broth1 large onion, quartered2 tablespoons green jalapeño sauce, divided1 tablespoon ground cumin2 teaspoons dried oregano1 teaspoon saltChopped cilantro for garnishFlour or corn tortillasRed and green bell pepper stripsCoarsely chopped onionsHeat pork, chicken broth, onion 2 tablespoons green jalapeño sauce, cumin, oregano and salt in 4-quart saucepan very high heat to boiling. Reduce heat to low; cover and simmer 45 minutes or until pork is tender, stirring occasionally.Preheat oven to 400 degrees. Place pork mixture in a large roasting pan. Toss with remaining jalapeño sauce. Roast pork for 15 minutes, until liquid has evaporated and pork is slightly golden, stirring occasionally.Spoon pork onto platter. Sprinkle with chopped cilantro. Serve with warmed tortillas, bell peppers and onions.Makes 6 servings.
For the casserole:Spray vegetable oil12 corn tortillas1½ -2 cups prepared enchilada sauce4 cups of shredded Mexican cheese blend or 1 cup each of shredded Monterey Jack, cheddar, jalapeño jack and crumbled Cotija cheeses (Note: if you can't find Cotija, just increase by 1 cup the amount of other cheeses used)1 cup roasted skinless chicken, cut into bite-size pieces tossed with about 2 teaspoons enchilada seasoning1 cup canned pinto beans, drained well, seasoned with Z\x teaspoon each of ground cumin and garlic powder1/3 cup each of canned kernel corn, sliced black olives, and mild green chilies, well drained2 tablespoons of cilantro, minced mixed with 2 green onions, slicedFor cooking sauce:2 eggs1/2 teaspoon salt1/2cup half & half, milk or evaporated milk1/2 cup sour creamPreheat oven to 350 degrees. Place all cooking sauce ingredients in a bowl and whisk together. Set aside for use. Spray casserole dish with vegetable oil. Assemble first layer by spreading about 6 tablespoons of enchilada sauce on bottom of casserole. Top with 4 tortillas, overlapping them. Cover tortillas with 6 more tablespoons of enchilada sauce.Assemble second layer by mixing chicken with 3 cups of the shredded cheese. Layer half this mixture over the tortillas. Set aside the other half of cheese-chicken mixture for another layer.For the third layer, spread the seasoned beans over the cheese-chicken layer.For the fourth layer, overlap 4 tortillas and cover with 6 to 8 more tablespoons of enchilada sauce. Cover with corn, olives and chilies. Top with remaining cheese-chicken mixture.For final layer, cover filling with 4 overlapping tortillas, then spread 6 tablespoons of enchilada sauce over them. Pour cooking sauce over casserole. Top these with remaining cup of shredded cheeses. Let rest for at least 30 minutes.Bake for 50 to 60 minutes, or until bubbling. Remove and rest for 10 minutes before cutting. If baking after setting in the refrigerator, allow an extra 10 to 15 minutes cooking time. Sprinkle with cilantro and green onions and serve with lime wedges and sour cream.Makes 6 to 8 servings.
2 tablespoons vegetable oil2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces2 cloves garlic, minced2 teaspoons chili powder1 teaspoon salt1 cup chicken broth3 tablespoons fresh squeezed lime juice4 teaspoons chipotle pepper sauce2 teaspoons grated lime zestFlour or corn tortillasRed and green bell pepper stripsCoarsely chopped onionsHeat oil in a 12-inch skillet over medium-high heat. Add chicken cook until browned on all sides, stirring frequently, about 5 minutes. Reduce heat to medium. Stir in garlic, chili powder and salt. Cook 1 minute.Add chicken broth, lime juice, chipotle sauce and lime zest. Heat to boiling over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.Spoon chicken onto platter. Serve with warmed tortillas, bell peppers and onions.Makes 6 servings.
3 pounds beef stew meat, cut into thin strips3 tablespoons all-purpose flour2 teaspoons salt2 tablespoons vegetable oil, divided1 cup water2 tablespoons chipotle pepper sauce1 teaspoon ground cumin1 large clove garlic, mincedTortillas (corn or flour)Red and green bell pepper stripsCoarsely chopped onionsToss beef strips with flour and salt. Heat 1 tablespoon oil in a 5-quart saucepot over medium-high heat. Add half of beef strips; cook until well browned on all sides, stirring frequently. Repeat with remaining beef.Add water, chipotle sauce, cumin and garlic. Heat to boiling over high heat. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally. Uncover and simmer 20 minutes longer or until beef is tender, stirring occasionally.Spoon beef onto platter. Serve with warmed tortillas, bell peppers and onions.Makes six servings.
