Homemade Flour Tortillas

You could easily buy flour tortillas at the supermarket, but making them at home is not that difficult either. If you have the time try making them because the recipe is very easy to follow. You don't have to have a perfect round tortilla but try to roll out the dough as thin as you can.






Homemade Flour Tortillas

Ingredients

3 Cups All-Purpose Flour
1 ¼ tsp Baking Powder
2 tsp Sea Salt
4 Tbsp Shortening
¾ to 1 Cup Warm Water

Method

Combine flour, baking powder, and sea salt in a mixing bowl.

Add shortening and rub with your fingertips until it looks like fine crumbs and well incorporated.

Gradually mix in the warm water to form a soft dough. Then knead the dough for about 5 minutes, or until smooth and elastic. Cover the dough with a cloth or plastic wrap. Let it rest for about 30 minutes.

Divide the dough into 14 to 16 pieces and flatten it slightly into small rounds or disc. Cover the dough for another 10 minutes. Working with one piece of the dough at a time, roll it as thin as you can to about 6 ½ to 7 inches circle with a rolling pin.

Heat a griddle over medium heat. Place the rollout dough and cook for about 25 to 30 seconds on each side, flip over, and cook until the underside is lightly browned in spot and bubbles are formed.

Flip over one more time, cook for a few more seconds, then remove, wrap in a clean tea towel and set aside.

Makes 14 to 16 Flour Tortillas

Breakfast Quesadilla

For a quick, simple, and healthy breakfast in under ten minutes, try this Breakfast Quesadilla recipe.

Breakfast Quesadilla

Ingredients

½ tsp of Vegetable Oil
1 (10”) Flour Tortilla

2 Large Eggs, lightly beaten

1 Scallion, chopped
Sea Salt
Freshly Ground Black Pepper
2 to 3 Tbsp Shredded Jack Cheese

Equipment: 10” Non-Stick Pan

Method



Heat a non-stick pan over medium heat and brush lightly with vegetable oil. Place the tortilla in the pan and pour the beaten egg, sprinkle chopped scallion, and season with salt and pepper. When the egg is almost set, top with a layer of cheese. Fold the tortilla in half, pressing down lightly with a spatula, and then carefully flip over. Cook until both sides are golden brown, crispy, and the cheese has melted.

Slide the tortilla onto a plate lined with greased proof paper or paper towel. To serve, cut the quesadilla into 3 or 4 wedges.

Serve 1

Pita Pizza With Beef

Pita Pizza With Beef

Ingredients

1 lb Ground Beef Chuck
Olive Oil
½ Yellow or White Onion, chopped
3 Cloves Garlic, chopped
1 ½ tsp Ground Cumin
2 ½ tsp Ancho Chili Powder
1 tsp Mexican Oregano
Sea Salt to taste
Freshly Ground Black Pepper
6 Pita Breads (about 6 ½ inches)
Roasted Sweet Peppers Salsa (Click here for the recipe)
350 grams Oaxaca or Monterey Jack Cheese, shredded
50 grams Queso Fresco, crumbled or Feta Cheese
3 Jalapeno, thinly sliced
Cilantro, coarsely chopped
Fresh Salsa (Click here for the recipe)
Guacamole (Click here for the recipe)

Method



Heat a large skillet with some olive oil (about 1 to 2 tbsp) sauté the ground beef. Break up the meat as it cooks, remove the meat with a slotted spoon, and drain off the fat. Rinsed the skillet and return to the stove over medium heat. Add 2 tbsp of oil, chopped onion and garlic, sauté until golden in color and mix in the cooked beef, and season with cumin, chili, oregano, sea salt, and black pepper.

When ready to serve: Preheat the oven to 450˚F.



Spread the pita bread (the under side) with Roasted Sweet Peppers Salsa, follow by ground beef, and top with Oaxaca cheese.


Slide the pizza in the oven and bake for about 6 to 8 minutes. Remove the pizza from the oven. Garnish with jalapeno, cilantro and sprinkle some Queso Fresco, and serve immediately with some fresh salsa, and guacamole.

Makes 6 Pita Pizza With Beef

Roasted Sweet Peppers Salsa

Roasted Sweet Peppers Salsa

Ingredients

15 (about 350 grams) Mini Sweet Peppers, halved and seeded

2 Roma Tomatoes, halved and seeded

4 cloves Garlic, whole and peeled

½ Yellow or White Onion, roughly chopped

1 Tbsp Vegetable Oil

2 Serrano Chilies, seeded and chopped
A handful of Cilantro, chopped
1 Lime, juiced

Sea Salt to taste
Freshly Ground Pepper
2 to 3 Tbsp Extra-Virgin Olive Oil



Method


Heat the broiler. Combine the peppers, tomatoes, garlic, onions, and vegetable oil in a large baking pan. Sprinkle some sea salt and place the vegetables under the broiler, about 8 to 10 minutes, or until the vegetables are slightly charred. Remove from the oven and let cool.

Place the roasted vegetables, chilies, and cilantro in a food processor. Give it a few pulses until the texture is slightly smooth. Pour the mixture into a bowl and season with lime juice, salt, pepper, and stir in the olive oil.

Brunch Chimichangas

Chimichangas are deep-fried burritos. It's typically served with either salsa, guacamole, cheese, or sour cream. Here, I have opted to baked these Brunch Chimichangas instead of frying them. The soft tortillas will house the diced onion and pepper scrambled eggs, cheese, and roasted tomato salsa. Neatly wrap it all and brush with olive oil before baking in the oven until crispy on the outside. Serve with some fresh guacamole, it tastes fantastic!

Brunch Chimichangas

Ingredients

1 Tbsp Butter
1 Red or Green Bell Pepper, diced
1 Medium Onion, diced
8 Large Eggs
½ tsp Sea Salt
1/3 Cup Roasted Tomato Salsa, click here for the recipe
1 to 1 ½ Cups Sargento® Chef Blends™ Shredded Taco Cheese or Sargento® Fine Cut Shredded 4 Cheese Mexican
8 (about 7 to 8 inches) Tortillas, warmed
Guacamole

Method

Melt butter in large non-stick skillet over medium heat. Add bell pepper and onion; cook 8 minutes or until softened, stirring occasionally.

Beat eggs and salt together in small bowl; add to skillet. Cook eggs 3 minutes or until soft set, stirring occasionally. Remove from heat; cool 5 minutes.

Stir in salsa, breaking eggs into chunks; stir in cheese. Spoon scants 1/2 cup egg mixture in center of each tortilla. Fold 2 sides of tortilla over filling; tuck in tortilla ends and place seam-side down in 13x9-inch baking dish coated with cooking spray. Brush tops of tortillas with olive oil. Bake in preheated 475°F oven 12 minutes or until golden brown. Serve with fresh guacamole.

{Recipe adapted from Sargento}

Fajitas

Fajitas are prefect for casual entertaining at home. It's always fun to get everyone involved, hands-on, to assemble and roll-up their own fajitas. This Mexican inspired meal is simple to prepare at home, just marinate the meat ahead of time, prepare the condiments, and when you are ready to serve, fire-up the barbecue and start cooking. Enjoy! 


Fajitas (Chicken or Beef)

Ingredients

2 lbs Skinless Chicken Breast or Rib-eye Steak, thinly slice the meat across the grain.
4 cloves of Garlic, finely chopped
2 Jalapeno Peppers, seeded and finely chopped
4 stalk Scallions, finely chopped
5 Tbsp Fresh Cilantro, finely chopped
2 tsp Red Pepper Flakes
1 1/2 tsp Ground Coriander
1 tsp Ground Aniseeds
1 1/2 tsp Ground Cumin
5 Tbsp Olive Oil
2 Limes, juiced
Sea Salt to taste

2 Medium White Onion, halved, sliced
1 Green Pepper, seeded and sliced
1 Red Pepper, seeded and sliced

Shredded Tex-Mex Cheese Blend
Guacamole
Fresh Salsa
Tortilla Wraps, warmed
Lime Wedges

Method

Combine the chicken or beef, garlic, peppers, scallions, cilantro, chili flakes, ground coriander, ground aniseeds, ground cumin, olive oil, lime juice, and sea salt. Marinate the meat for at least 3 hours, but preferably overnight in the refrigerator.

Remove the meat from the refrigerator 30 minutes before grilling.

Prepare the grill for direct cooking over high heat. Place a large cast iron pan on the grill. Cook the chicken meat in batches until fully cooked or until the beef are cooked to your desired doneness.

When the meat is ready, add the onion and red and green bell peppers to the pan and sauté over medium-high heat until softened, about 4 minutes.

To serve, place the warmed tortillas, chicken, tortillas, cheese, guacamole, salsa, and lime wedges on the table and let diners assemble their own filled tortillas.

Serves 6 to 8

Roasted Vegetable Quesadillas

I love this fantastic Roasted Vegetable Quesadillas. It's packed with nutrients, smothered with pan roasted tomato salsa, and topped off with cheese. You can prepare the vegetables and salsa ahead of time. Just cook the quesadilla before serving. Try these simple fajitas and enjoy.


Roasted Vegetable Quesadillas

Ingredients

Roasted Vegetables
8 (6 to 7”) Flour Tortillas or any variety
1 Pack (380 g) Shredded Tex-Mex Cheese Blend
Pan Roasted Tomato Salsa
Lime wedges

Roasted Vegetables
2 Patty Pan Squash, diced~about ¾ inch

1 Green Color Zucchini, peeled and diced~about ¾ inch
1 Yellow Onion, peeled and diced
1 Red Bell Pepper, seeded and diced ~about ¾ inch
2 Scallions, roughly chopped
10 Small Button Mushrooms, quartered
½ tsp Chili Flakes

1 ½ Tbsp Olive Oil

Sea Salt To Taste


Freshly Ground Black Pepper





Method





Preheat the oven to 450˚F. In a large roasting pan, combine patty pan squash, zucchini, onion, pepper, scallions, mushrooms, chili flakes, olive oil, salt and pepper. Roast in the oven for about 20 to 25 minutes, or until all the veggies are fully cooked and golden in color.


Heat a non-stick pan over medium heat. Place a tortilla in the pan and spread a layer of salsa on one side of the tortilla. Then scatter some roasted vegetables and top with a layer of cheese.

Fold the tortilla in half and then carefully flip over. Continue cooking, pressing down lightly with a spatula, until its other side is golden brown, crispy, and the cheese has melted.



Slide the tortilla onto a plate lined with greased proof paper or paper towel, and repeat with the remaining tortilla, salsa, roasted vegetables and cheese. To serve, cut each quesadilla into 2 or 3 wedges with some lime wedges and additional salsa, if desired.

Serves 4

Spot Prawns And Rice Jambalaya

BC Spot Prawns comes into season and can be easily found everywhere in Vancouver around May every year. During this time, the prawns are large, sweet, and succulent. Anyway, I bought about four pounds of these prawns from my local grocer earlier this week to make this delicious Spot Prawns And Rice Jambalaya for dinner. This is a wonderful one-pot rice dish that focuses on the sweetness and delicate flavors of the Spot prawns. There's no meat or sausage in the recipe. It's simply decadent!


Spot Prawns And Rice Jambalaya

Ingredients

2 Tbsp Olive Oil
3 Cloves Garlic, smashed
3 ½ to 4 lbs Spot Prawns
1 Cube Chicken Stock, optional
1 Large Yellow or White Onion, peeled and chopped
2 Cloves Garlic, peeled and chopped
3 Ribs Celery, diced
1 Large Red Pepper, diced
1 Large Green Pepper, diced
3 Jalapeno Peppers, seeded and chopped
1 Bay leaf
1 tsp Creole or Cajun Seasoning
1 tsp Dried Oregano
3 Cups (600g) Long Grain Rice, rinsed and drained
1 Can (14.5oz) Diced Tomatoes
900 ml Spot Prawn Stock
Sea Salt
Freshly Ground Black Pepper
1 Cup Frozen Peas, thawed
Coriander Leaves, for garnishing

Method

For the Spot Prawn Stock/Broth: In a heavy-based pot, heat 2 Tbsp of olive oil, add garlic, and give it a quick stir. When you can smell the garlic, toss in prawns and continue to stir until the prawns are almost cook. Transfer the prawns into a large bowl and let it cool slightly. Peel the prawns and reserved the shells and heads. Return the shells and heads into the same pot and fill about 6 cups of water together with the chicken stock cube, if using. Bring it to a boil, lower the heat and simmer for about 45 minutes. Strain the shells, heads, garlic, and discard.

Heat the olive oil in a stockpot over medium-high heat. Add the olive oil, onion, garlic, celery, peppers, bay leaf, Creole or Cajun seasoning, oregano, with a little and pepper. Stir the vegetable mixture with a wooden spoon, for about 4 to 5 minutes, or until the vegetables are tender. Then add the rice, give it a good stir, and mix in the tomatoes and about 900 ml of prawn stock. Bring it to a boil, adjust the seasoning, and lower the heat to simmer, covered, about 15 minutes. Carefully top with peas and peeled prawns. Cover and simmer for another 8 to 10 minutes or until the peas and prawns are heated through. Fluff the rice mixture with a fork and serve immediately. 


Serves 6 to 8

Tortilla Soup

Whenever Whole Foods Market has fresh sweet corn available, I like to make this Southwestern and Mexican Tortilla Soup. This is one of my favorite corn based soup which is hearty enough as a simple lunch or a light dinner soup. I usually serve it with fresh avocados, grilled corn kernels, cheddar cheese, cilantro, and topped with crispy tortillas.


Recipe adapted from Live, Love, Eat! By Wolfgang Puck (pg 30)

Tortilla Soup

Ingredients

3 ears Fresh Corn, shucked
5 Cloves Garlic, peeled
1 Medium Yellow Onion, peeled, and quartered
1 Jalapeno Chili, trimmed and seeded
2 ½ Tbsp Corn Oil
3 Corn Tortillas, cut into 1-inch squares
2 Large Tomatoes, peeled, seeded, and coarsely chopped
2 Tbsp Tomato Paste
2 tsp Ground Cumin
7 to 8 Cups Chicken Broth
Sea Salt
Freshly Ground Black Pepper

Garnish
3 Corn Tortillas
1 Ripe Avocado
1 Large Whole Chicken Breast, cooked, boned, and skinned
½ Cup Grilled Corn Kernels (optional)
½ Cup Shredded Cheddar Cheese
¼ Cup Chopped Fresh Cilantro Leaves

Method

Using a large, sharp knife carefully cut the kernels off the corncobs. Set the kernels aside and reserve the cobs.

Put the corn kernels, garlic, onion, and jalapeno in a food processor fitted with the metal blade. Pulse the machine until the mixture is coarsely chopped. Set aside.

To make the soup: In a large pot, heat the oil over low heat. Add squares of tortilla and cook until they are slightly darkened in color and a little crisp, 2 to 3 minutes. Stir in the chopped corn mixture and sauté just until the vegetables are coated with the oil, about 1 minute. Do not let them brown.

Add the tomatoes, tomato paste, and cumin and continue to cook, stirring occasionally, until the mixture is very aromatic, about 10 minutes. Meanwhile, in a separate saucepan, heat the stock or broth. Slowly pour the stock into the vegetable mixture, add the corncobs, and simmer over low heat until the soup is reduced by one-third, 15 to 20 minutes.

Remove and discard the corncobs. In a blender or food processor, puree the soup in batches until smooth, taking care to avoid splattering. At this point, if you’d like a finer consistency, you can pass the soup through a fine strainer. Return the soup to a clean pot and season to taste with salt and pepper.

To prepare the garnish: Preheat the oven to 350˚F. Cut the tortillas into thin strips and arrange on a small baking sheet. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice avocado. Cut the chicken crosswise into thin strips.

To serve, add the chicken or grilled corn (if using) and avocado to the soup and rewarm over low heat. Ladle the soup into 6 to 8 warmed soup bowls and garnish with baked tortilla strips, Cheddar cheese, and chopped cilantro. Serve immediately

Serves 6 to 8

Baked Tex-Mex Potato With Pico De Gallo

This was a pretty busy sports weekend. We had the football AFC & NFC divisional playoffs earlier, and the first major tennis Grand Slam got started for the new year, the Australian Open. Naturally, I knew that I was going to be glued to the television and so, I decided to bake this Baked Tex-Mex Potato With Pico De Gallo in advance. This is a really scrumptious snack that you can prepare well ahead, the potatoes and the salsa, with ample time to spare before intending to serve. Just pop the layered cheese potatoes in the oven for 10 minutes. Serve with lots of refreshing salsa and you have an addictive baked cheese potatoes ready to be enjoyed!


Baked Tex-Mex Potato With Pico De Gallo

Ingredients

About 900 g Roasted Potatoes (I used small tricolor potatoes)(click here for the recipe, quartered the potato and omit the rosemary)
200 g Tex-Mex Cheese (combination of Jalapeno Jack, Cheddar, and Mozzarella cheese)
Olive Oil
Sea Salt
Fresh Ground Black Pepper
2 Scallions, chopped
Pico De Gallo-Mexican Salsa (click here for the recipe)

Method

Preheat the oven to 400˚F.

Lightly grease 4 small or 1 large shallow baking dishes with olive oil. Layer the potatoes in the baking dish followed by the cheese, sea salt, and black pepper. Repeat another layer.

Bake the potatoes in the oven for about 8 to 10 minutes or until the cheese is nicely melted. Remove from the oven, and top with chopped scallions. Serve the potatoes with Pico De Gallo.

Prawns And Salsa Tostadas

My kids just can’t get enough of these simple and yet, great tasting Prawns And Salsa Tostadas. Delicious and refreshing, a mix of crispy texture with sweet and sour flavors from all the fresh ingredients. Tostadas are popular savory snacks in Mexico, usually accompanied with salsa, guacamole, or beans. The crispy deep fried tortillas is a great companion with toppings such as grilled meat or seafood, vegetables, salsa, beans, and cheese. Here, I layered my Tostadas with shredded romaine lettuce, a good serving of fresh salsa, and some succulent grilled prawns. Try making it!


Prawns And Salsa Tostadas
(Printable Recipe)

Ingredients

12 Fresh Corn Tortillas (store-bought)
1 Head Romaine Lettuce, shredded
500 g Large Prawns, peeled, deveined, and pat dry
1 ½ tsp Chili Flakes
2 ½ Tbsp Fresh Lime Juice
1 ½ tsp Cumin Powder
1 Clove Garlic, chopped
4 Tbsp Chopped Fresh Coriander
2 Stalks Scallions, chopped
2 ½ Tbsp Olive Oil
¾ tsp Sea Salt
Corn Oil for frying
Lime Wedges
Fresh Coriander for garnish

Salsa
1 Large Beef Steak Tomato or 3 Medium Ripe Tomatoes, diced
1 Small White Onion, finely diced
1 Jalapeno, seeded and minced
1 Ripe Mango, peeled and diced
2 Avocado, peeled and diced
½ Cup (loosely packed) Chopped Fresh Cilantro
Juice of ½ Lime, or more
Sea Salt

Method

Combine the chili flakes, lime juice, cumin powder, garlic, coriander, scallions, olive oil, and sea salt. Whisk well and toss in the prawns. Marinate the prawns in the refrigerator for about 1 hour. Grill the prawns over high heat or sauté until they are no longer pink and set aside.

Heat just enough oil (about ¾ inch), over medium-high heat. Fry the corn tortillas, one at time and turning once or twice until crisp, about 50 to 60 seconds per tortilla. Shake off any excess oil and drain on paper towels.

In a large bowl, combine all the salsa ingredients and mix in the prawns. Season the mixture well with sea salt and additional lime juice if necessary. Refrigerate the salsa mixture until ready to serve.

To serve, layer the crisp tortillas with lettuce, then top with the prawns and salsa mixture, lime wedges, and garnish with cilantro sprigs if desired. Serve immediately.

Chili With Beef And Beans-Chili Con Carne

I think this Chili With Beef and Beans or more commonly known as Chili con carne, is an ideal hearty meal for the current cooler season. Here’s my take of this popular Mexican-American dish that’s typically made from chili peppers, tomatoes, garlic, onions, cumin, and beans, along with chopped or ground beef. It’s probably one of the easiest one-pot meal that you can cook up quickly. As usual, I added my favorite ingredients to this dish. I used ancho chili powder to provide the mild to medium heat and the deep smokey flavor that’s essential for this dish, and red kidney beans, which is one of my favorite legumes. The end result was just fantastic.


Chili With Beef And Beans-Chili Con Carne
(Printable Recipe)

Ingredients

3 Tbsp Olive Oil
2 Cloves Garlic, chopped
1 Medium Yellow Onion, finely chopped
400 g Ground Beef
1 tsp Dried Oregano
4 Tbsp Ancho Chili Powder
1 tsp Cumin Powder
2 Cans (15 oz/425 g x 2) Red Kidney Beans, drained
1 Can (28 oz/794g/1 lb 12 oz) Diced Tomatoes With Juice
1 Cup of Beef Stock
Sea Salt

Shredded Cheese
Chopped Cilantro
Sour Cream, optional

Method

Preheat oven to 350˚F (180˚C).

Heat the cast iron pot over a moderate heat. Add the oil, garlic, and onion and cook until golden, stirring occasionally, about 8 minutes.

Turn the heat on high, mix in the ground beef, oregano, chili powder, cumin, and stir until the beef mixture is deep red in color and the meat is no longer pink.

Add the beans, diced tomatoes, and stock into the beef mixture. Bring it to a boil, switch off the heat and cover with a piece of parchment paper and then cover with the lid. Cook in the preheated oven for about 1 ½ hours and season with sea salt. Serve the chili with cheese, cilantro, and sour cream, if desired.

Serves 6 to 8

Tex-Mex Potato Skins

These Tex-Mex Potato Skins are a crowd pleaser! I prepared this for a small gathering recently, and everyone just kept asking for more. Well, can’t blame my friends, who doesn’t love tatters with jalapeno jack cheese, topped with guacamole and fresh salsa, right? Super scrumptious I think! Try making it!


Tex-Mex Potato Skins
(Printable Recipe)

Ingredients

6 Medium Russet Potatoes, scrubbed

2 Tbsp Olive Oil

200g Grated Jalapeno Jack Cheese
Sea Salt
Freshly Ground Black Pepper

Guacamole
Fresh Salsa
Fresh Coriander Leaves, picked
Pickled Jalapeno Peppers (optional)

Method



Preheat the oven to 400˚F.



Place the potatoes on a large baking tray. Bake the potatoes for 45 to an hour, or until softened. Remove from the oven and let the potatoes cool slightly.



Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.



Brush the potato inside out with olive oil and season lightly with sea salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.



Turn the oven to 450˚F.



Fill the potato skin with 2 Tbsp of jalapeno jack cheese and season with black pepper, if desire.

Bake the potatoes for about 8 to 10 minutes, or until the cheese has melted. Serve the potatoes with guacamole, fresh salsa, pickled jalapeno peppers and garnish with fresh cilantro. Serve immediately.

Makes 12 Potato Skins

Grilled Chicken Quesadillas

It’s here again, tomorrow is Mothers day. So, I guess a very “Happy Mothers Day!” greetings is in order here for all you wonderful moms out there! Have a great day with your family! :-)

So, using the same grilled chicken recipe that I posted yesterday, I made some Grilled Chicken Quesadillas served with guacamole. The quesadillas are filled with the grilled chicken, grilled corn kernels, and topped off with Monterey Jack cheese. Just remember to lightly brush the tortillas with oil before grilling. The quesadillas will turn out just fantástico and delicioso! :-)


Grilled Chicken Quesadillas
(Printable Recipe)

Ingredients

6 (about 7-8 inches in diameter) Fresh Tortillas
3 Pcs Grilled Chicken Breasts, thinly sliced
3 Ears Fresh Sweet Corn, husked
300 g Monterey Jack Cheese, grated
4 Tbsp of Marinate (mixed with 2 Tbsp of Peanut Oil)
Guacamole

Grilled Chicken Breast
3 Pcs (about 530g) Chicken Breasts, boneless

Marinate
3 Tbsp Lime Juice (2 Limes)
2 Thai Bird’s Eye Chilies, finely chopped
2 Tbsp Finely Chopped Mint Leaves
3 Tbsp Finely Chopped Cilantro
1 ½ Tbsp Fish Sauce
¼ Cup Peanut Oil, or Vegetable Oil

Method

In a medium bowl whisk all the marinade ingredients until emulsified. Reserve about 4 Tbsp and set aside. Place the chicken pieces in a large resalable bag and pour in the marinade. Turn the bag to distribute the marinade and refrigerated for about 4 to 5 hours.

Preheat the grill for direct cooking over medium heat. Grill the corn with the lid closed for about 10 minutes or until the corn is browned in spots, turning as needed. Remove from the grill and allow the corn to cool, then cut the corn kernels off the cobs.

Grill the chicken with the lid closed for about 5 to 6 minutes each side. Remove from the grill and allow the chicken to cool slightly before slicing.

Make sure the cooking grates are clean and remain at direct medium heat. Lay the tortillas on a work surface, evenly fill with chicken slices, grilled corn kernels and top with Monterey Jack cheese over half of each tortilla. Fold the empty half of each tortilla over the filling and press down firmly. Brush the tortillas lightly with the oil from the reserved marinate mixture.

Grill the quesadillas for about 3 minutes on each side. Transfer the quesadillas to a cutting board and cut into half. (2 wedges) Serve immediately with the guacamole.

Serves 4

Pork Ribs In Ancho Chiles Adobo-Costillitas Al Adobo De Chile Ancho

This is Pork Ribs In Ancho Chiles Adobo. Well actually, it’s a Mulato Chiles recipe; but, I had to substitute it with Ancho Chiles as I was unable to buy any Mulato Chiles in Vancouver. Anyway, I think most of you will know that Mulato and Ancho Chiles are just different types of dried Pablanos peppers. The latter is just a bit sweeter. The ribs turned out superb with the sweet, smoky, and earthy flavor adobo. There will be excess adobo after you baste the ribs. So, you can consider the suggestions given by the cookbook i.e. use the adobo for slathering over meats or as a salsa. I also find the adobo tasted great with some tortilla chips too.


Recipe adapted from Antojitos By Barbara Sibley & Margaritte Malfy With Mary Goodbody

Pork Ribs In Ancho Chiles Adobo-Costillitas Al Adobo De Chile Ancho
(Printable Recipe)

Ingredients

Adobo
12 Mulato Chiles (or Ancho Chiles), seeded and membranes removed
1 Poblano Chile, seeded and membranes removed
½ Onion, chopped
2 Plum Tomatoes
¼ Cup Corn Oil
1 Cup Grated Piloncillo or firmly packed light brown sugar
½ Cup Olive Oil
¼ Cup Sherry Vinegar
1 Tbsp Sea Salt
1 tsp Freshly Ground Black Pepper
2 Fresh or dried avocado leaves or bay leaves

3 lbs Baby Back Pork Ribs
2 Cups Mexican Beer, such as Tecate or Negra Modelo
6 Black Peppercorns
2 Bay Leaves
2 Sprigs Epazote or flat-leaf parsley
2 Tbsp Sea Salt
1 tsp Dried Thyme, or 1 Tbsp Chopped Fresh Thyme Leaves
½ Cup Chopped Fresh Cilantro Leaves

Method

To make the adobo, in a small bowl, combine the mulato or ancho chilies with hot water to cover and let stand for about 20 minutes to soften. Drain and reserve ½ cup of the soaking water.

Transfer the chilies to a blender, add the poblano Chile and the ½ cup reserved water, and process until smooth. Add the onion and tomatoes and process until smooth and paste like.

In a sauté pan, heat the corn oil over medium heat. Add the chili paste and cook, stirring constantly, for about 5 minutes, or until it is uniformly dark. Add the piconcillo or brown sugar, olive oil, vinegar, salt, and pepper, stir well, for about 1 minute, or until uniformly hot. Remove from the heat, transfer to a nonreactive bowl, add the avocado or bay leaves, stir gently, and let cool.

To prepare the ribs, cut the racks into groups of 2 to 5 ribs, to make easier to fit them into a pot. In a large stockpot, combine the ribs, beer, peppercorns, bay leaves, epazote or flat leaf parsley, salt, thyme, and enough water to cover. Bring to a boil over high heat, lower the heat to a steady simmer, and cook, uncovered, for about 45 minutes, or until the meat is partially cooked and the juices run clear when the meat is pierced with a knife tip. Remove the ribs from the pot and pat dry with paper towels. Discard the cooking liquid.

Preheat the oven to 350˚F. Transfer the ribs to a roasting pan and brush on both sides with some of the adobo. Roast, basting every 10 minutes with the adobo and pan juices, for about 1 hour, or until cooked through and tender.

Transfer to a platter, garnish with the cilantro, and serve immediately.

Serves 6

Salmon Ceviche With Fresh Mango Salsa

This Salmon Ceviche With Mango Salsa is a great starter for any Mexican meal. It’s sweet, tangy, and a little spicy. The recipe called for fresh wild salmon. I had to substitute it with the best quality fresh farm raised salmon as I was unable to find any at my local grocers. It tasted great; but, I am sure using wild salmon will taste even better. Do serve the ceviche with some tortilla chips.


Recipe adapted from Antojitos By Barbara Sibley & Margarite Malfy With Mary Goodbody

Salmon Ceviche With Fresh Mango Salsa-Ceviche De Salmon Con Pico De Mango
(Printable Recipe)

Ingredients

1 lb Wild Salmon Fillets, skinless, cut into 1-inch cubes
1 Cup Freshly Squeezed Lime Juice (about 8 limes)
3 Tomatillos, husks removed and diced
1 Plum Tomato, diced
½ Cup Diced Vidalia Onion or Scallions (white part only)
1 Cup Coarsely Chopped, Peeled Mango, Papaya, or Peach or Nectarine (unpeeled)
1 Tbsp Ancho Chile Powder
1 Tbsp Honey
1 ½ tsp Sea Salt
2 Jalapeno Chilies
6 Fresh Cilantro Leaves
Tortilla Chips

Method

Put the salmon in a glass or other nonreactive dish and toss with ¾ cup of the lime juice. Cover and refrigerate for at least 4 hours or up to 8 hours. The fish should be opaque. Drain and discard the lime juice.

Transfer the salmon to a nonreactive bowl and add the remaining ¼ cup lime juice, the diced tomatillos, tomato, onion, mango, chili powder, honey, and salt. Stir gently to mix well.

If you prefer a mild salsa, trim off the stem end of the chilies and scrape out the membranes and seeds. For a spicy salsa, leave the membranes and seeds intact. Cut the chilies into thin rounds. Add to the bowl and stir gently.

Cover and chill for at least 1 hour or up to 8 hours to allow the flavors to blend.

Serve the ceviche in chilled martini glass or goblets. Garnish each serving with a cilantro leaf. Serve the tortilla chips on the side.

Serves 6

Lime Soup With Chicken

This Lime Soup With Chicken is healthy and very refreshing. If possible, consider using organic or free-range chicken to make the broth. Whole organic or free-range chicken is definitely more expensive; but, you can try to purchase just the carcasses for the broth, cheaper this way. So, do try making the soup and enjoy the rest of the week.


Lime Soup With Chicken
(Printable Recipe)

Ingredients


2 (about 370 g) Chicken Breast, skinless and boneless
8 Cups Chicken Broth
2 Lime, juiced
Sea Salt to taste

For the garnish
½ Cup Diced Tomatoes
½ Cup Diced Onion
½ Cup Diced Red Pepper or Yellow Bell Pepper
¼ Cup Diced Cucumber
2 Jalapeno Chilies, finely chopped
4 Tbsp Chopped Cilantro

Method

In a medium saucepan, place the chicken breast with enough water to cover. Bring it to a boil and reduce the heat and simmer the chicken for about 15 to 20 minutes or until fully cooked. Remove the chicken from the pan and let it cool, and shred.

To make the lime soup with chicken: Bring the chicken broth to a boil and season with sea salt if necessary. Place the diced tomatoes, onion, peppers, cucumber, chilies into each a bowls. Ladle the chicken broth into the prepared bowls and season with lime juice and top with some chopped cilantro. Serves 6.

Chicken Tacos

Sometimes, the motivation to cook a certain dish or meal may not necessarily come from a cookbook. For example, this simple chicken tacos came from one of my visit to a local market stores in Vancouver. I was perusing at a store selling many Mexican food products and thought why not prepare a Mexican meal for a change? So, I started talking to the lady who works at the store about Mexican cuisine and she gave me a few good tips to make a great Mexican meal. In the end, I decided to make some soft tacos with chicken for dinner. I must admit, the tacos turned out really good.


Chicken Tacos
(Printable Recipe)

Ingredients

2 pcs Chicken Breast, boneless, skinless
1 Recipe Mexican Salsa
½ Recipe Salsa Verde
½ kg Fresh Corn Tortilla
Lime, cut in wedges or smaller pieces
A handful of Fresh Cilantro

Method

In a medium saucepan, place the chicken breast with enough water to cover. Bring it to a boil and reduce the heat and simmer the chicken for about 15 to 20 minutes or until fully cooked. Remove the chicken from the pan and let it cool, and shred.

Heat the tortilla in a skillet or grill for about 6 to 8 seconds, or until softened. To serve the tacos: Place some shredded chicken on each tortilla, top with both salsa, cilantro and some lime juice. Fold the tortilla in half and serve warm.

Salsa Verde-Tomatillo Sauce

Salsa Verde or Tomatillo Sauce is a bit spicy. The main ingredient for the salsa is tomatillos. This is an easy salsa to prepare. Basically, I roasted all the ingredients as listed below and then processed the salsa mixture in the food processor.


Salsa Verde-Tomatillo Sauce
(Printable Recipe)

Ingredients

550 g Tomatillos, husked and rinsed
½ (120 g) White Onion, coarsely chopped
3 Cloves Garlic, whole with skin
3 Jalapeno Chiles, whole
2 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
A handful of Cilantro, chopped

Method

Preheat the oven to 450˚F.

In a large baking dish, combine tomatillo, onion, garlic, olive oil and season with sea salt and black pepper. Roast the tomatillo mixture for about 35 to 40 minutes.

Remove from the oven and let the mixture to cool. Remove the garlic skin and discard the jalapeno seeds.

Transfer the mixture with cilantro into a food processor. Process the mixture to a coarse puree and season with salt and pepper, if necessary.

Mexican Salsa - Pico De Gallo

Salsa is one of the many condiments used in Mexican cuisine. I usually make this Mexican Salsa to go with some warm tortilla chips. Today, however, I am serving the salsa with my delicious Soft Tacos With Chicken. In addition, I also made some Salsa Verde for the tacos. I will be posting the chicken tacos together with the Salsa Verde recipe tomorrow. So, please remember to come back for the rest of the recipes.


Mexican Salsa – Pico De Gallo
(Printable Recipe)

Ingredients

4 Medium Tomatoes, diced
½ (100 g) White Onion, diced
2 Serrano Chilies, finely chopped
1 Avocado, pitted and cubed
A small bunch of Cilantro, chopped
½ of a Lime, juiced or to taste
Sea Salt to taste

Method

Combine the tomatoes, onion, chilies, avocado, cilantro, lime juice and season with sea salt. Let the salsa stand at a room temperature for about 10 minutes before serving.