Category Archives: Southwestern

Ground Chicken Tacos

May 4, 2015

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Last week I flew to San Francisco (Menlo Park specifically) to spend time with one of my best friends and her new baby. It was my first solo trip since becoming a mama myself and it was so relaxing! And then I returned just in time for Clara’s 3rd birthday. We celebrated with a few friends and had BBQ (pineapple pulled pork sandwiches and this southwest slaw) and a dreamy vanilla cake that I’ll share ASAP. It was busy/fun/crazy! And how is Clara already 3?! On to the recipe…

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I’m just realizing that tomorrow is Cinco de Mayo. Perfect timing for this post! Today’s tacos are made with ground chicken, red pepper, garlic, and my favorite ancho chili powder (among other things). So much flavor going on here. Serve with your favorite taco toppings- always avocado, cilantro, and salsa verde on a cheesy toasted tortilla for me!

Ground Chicken Tacos

INGREDIENTS

2 Tbsp. olive oil
1  yellow onion, finely diced
1 bell pepper (any color- I use red), finely diced
4 cloves garlic, minced
2 lbs. ground chicken (not super lean, a mixture of white and dark meat is preferred)
1 Tbsp. paprika
2 tsp. ancho chili powder
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper (to taste)
~1 tsp. kosher salt (to taste)
freshly ground black pepper, to taste
1 cup (8 oz.) tomato sauce (can use crushed tomatoes instead)
1/3 cup chopped fresh cilantro (can use 1 tsp. ground coriander instead, adding it with the other spices)

for serving:
corn or flour tortillas, warmed
shredded Mexican cheese (such as Monterrey, Colby, or Pepper Jack)
shredded lettuce or cabbage
diced onion
chopped fresh cilantro
diced tomato
salsa or pico de gallo
avocado or guacamole
sour cream

DIRECTIONS

1. Heat the olive oil in large sauté pan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft and just starting to brown, 10-12 minutes. Add the garlic and cook a few minutes more. Add the ground chicken, paprika, ancho chili powder, cumin, oregano, cayenne, salt, and pepper. Turn the heat to high; use a wooden spoon to stir and break the chicken into small clumps until the chicken is partially cooked, about 5 minutes. Stir in the tomato sauce, then turn the heat to low. Simmer, stirring occasionally and breaking chicken into smaller clumps, until the chicken is cooked through, about 10 minutes. Sprinkle with fresh chopped cilantro. Adjust seasoning to taste if necessary. Serve in warmed tortillas with lettuce, cheese, onion, cilantro, tomato, salsa, avocado, and/or sour cream.

Serves 6-8.

(Adapted from Once Upon a Chef)

Slow Cooker Barbacoa (Shredded Beef)

March 8, 2015

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Oh my goodness this beef is good. It’s meat to mimic Chipotle’s Barbacoa but I can’t say how close it gets because I usually choose the chicken or pork when I order a burrito. But I suspect it’s much much better because WOW, so much flavor! And tender and easy because you just throw it in the slow cooker. Beef roast slow-cooked with onion, garlic, smoky chipotle peppers, lime juice, cider vinegar, cumin, allspice, cloves, and oregano. We melted cheese over tortillas on the stove and then stuffed them full of the shredded beef, lettuce, onion, salsa, and guacamole, etc. And had this favorite Mexican Beans and Rice on the side. This recipes makes quite a bit of meat. Leftovers can be turned into freezer burritos to be enjoyed later.

Slow Cooker Barbacoa (Shredded Beef)

INGREDIENTS

3-4 lbs. beef rump or chuck roast
1/2 yellow onion
5 cloves garlic
3/4 cup chicken or beef broth
1 tsp. kosher salt
freshly ground black pepper
2-4 chipotle peppers in adobo (I use 3 for medium heat)
juice 1 lime
1/4 cup cider vinegar
1 Tbsp. cumin
2 tsp. Mexican oregano
1/2 tsp. allspice
1/4 tsp. ground cloves
1 bay leaf

for serving:
warm tortillas
cheese (Monterrey, Colby, or Pepper Jack)
shredded lettuce
diced tomato
guacamole or sliced avocado
sour cream
diced white onion
chopped cilantro
salsa or pico de gallo

DIRECTIONS

1. Trim beef of any fat and cut into several large chunks that will fit in your slow-cooker. Place the onion, garlic, broth, salt, pepper, chipotle peppers, lime juice, vinegar, cumin, oregano, allspice, and cloves in a blender or food processor and puree until smooth. Pour over the meat in the crock pot. Add the bay leaf. Cover and cook on high for ~6 hours or low for 8-10 hours, until the meat is fork tender.

2. Remove the meat from the sl0w-cooker and set aside to cool slightly before shredding. Return the meat to the slow cooker and toss with the juices (the more of the leftover juice you use, the spicier it will be). Season to taste with salt and freshly ground black pepper. Keep warm until ready to serve. Serve with warm tortillas and toppings.

Serves ~8.

(Adapted from The Lean Green Bean and Spicy Spoonful)

Citrus Ancho Grilled Chicken or Pork

February 11, 2015

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This marinade is amazing. I’ve made it twice now- both times with chicken breast (although pork tenderloin would be fantastic) and served it as tacos. The citrus (orange and lime) + brown sugar + ancho chile powder works magic on a lean, boring cut of meat. This could also be prepared as kabobs, threaded with onions and peppers or pineapple and mango and served over a bed of rice or quinoa.

Ancho chili powder can be found at Whole Foods or in the Latin section of many grocery stores. It’s my favorite of all chili powders and I use it constantly. So stock up- you won’t be sorry. A few other recipes using ancho chili powder: Chicken Skewers with Ancho Sauce, Maple Ancho Grilled Salmon, and Slow-Cooker Carnitas.

Citrus Ancho Grilled Chicken or Pork

INGREDIENTS

1- 1 1/2 lbs. boneless chicken breast or pork tenderloin, cut into strips or cubed
1/4 cup fresh orange juice
2 Tbs. fresh lime juice
2 Tbs. canola oil
2 tsp. brown sugar
2 tsp. pure ancho chile powder
2 cloves garlic, minced
pinch crushed red pepper flakes
1/2 tsp. kosher salt
freshly ground black pepper

for serving as tacos:
corn or flour tortillas
cheese (Monterey or Pepper or Colby Jack)
lettuce
salsa (tomatillo highly recommended)
sour cream
diced avocado
chopped cilantro
diced white onion

DIRECTIONS

1. In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, salt, and pepper.

2. Add the chicken or pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Lightly oil and grill the meat (if the meat is cubed, you’ll want to thread it onto skewers before grilling) until the juices run clear (time will depend on the size and type of meat). Let rest several minutes before slicing (if needed) and serving.

4. To serve as tacos, melt cheese on tortillas over medium heat on the stove or griddle. Fill with meat and toppings and serve.

Serves 4-6.

(Adapted from Fine Cooking)

Chipotle Salsa

October 16, 2014

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What I love about this salsa: It uses chipotle peppers, as in smoked jalapenos that come from a can (you can freeze what you don’t use for later). Also from a can- the tomatoes (fire-roasted for the best flavor), which means you can make it any time of year. And then it requires hardly any chopping at all as you throw everything in the blender/food-processor and let it do the work for you. It’s also completely customizable as far as texture (smooth or chunky), acidity (lots of vinegar or a little), and heat (just increase the peppers). Amazing on tacos or for dipping quesadillas and chips in (our new favorite tortillas chips). It’ll keep for about a week in the fridge and would be awesome canned in little jars to give as gifts, though I’ve yet to ever do this.

Chipotle Salsa

INGREDIENTS

1 (14.5 oz.) can fire-roasted diced tomatoes
1/2 medium onion, diced
2 -3 canned chipotle chiles in adobo (two for medium heat, three for hot)
1/4 cup fresh cilantro
2 cloves garlic
1 1/2 tsp. kosher salt
pinch freshly ground black pepper
2 -3 Tbsp. cider vinegar (I used 2 Tbsp.)

DIRECTIONS

1. Combine tomatoes and remaining ingredients in food processor or blender and pulse until well combined (pulse less for a chunky salsa, longer for a smooth salsa). Adjust seasonings (salt, pepper, and vinegar) to taste. Refrigerate until ready to serve.

(Adapted from Food.com)

Mexican Tomato Rice and Beans

May 1, 2014

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Today is Clara’s 2nd birthday! I know it’s her day, but I feel a big sense of accomplishment myself. I’ve been a mama for 2 whole years. My baby is practically grown, my job is almost done, right?! Hah.

Dustin is in Colorado interviewing with two more dentists and missed her big day. So we’re saving most of the celebrating for this weekend. But I did serve her pizza- which I made– followed by frozen custard- which I bought– for dinner tonight and mid-meal she declared, “pizza and ice cream are my favorites!”. And she requested I re-sing her the birthday song about five times before bed. So a birthday success, I’d say.

Because it’s almost Cinco de Mayo and we sure love Mexican food around here, we’re having a fiesta for her on Saturday. Every party I plan revolves around the food. Decorations, games, etc. are all an afterthought. So I’ve been working on her party menu for some time and tested a few new dishes that didn’t make the menu, but are definitely worth repeating. This is one of them. It’s traditional Mexican/Spanish rice kicked up a notch. The rice is cooked beforehand and then simmered for a short time with tomatoes, garlic, black beans, cumin, and chili powder and finished with fresh herbs. You can add a jalapeno and made it as spicy as you wish. This Mexican rice is vibrant and fresh. Serve it with enchiladas or stuff it in a burrito or top it with grilled chicken or fish and devour a bowlful.

Mexican Tomato Rice and Beans

INGREDIENTS

1 cup uncooked medium grain white or brown rice
14.5 oz can diced tomatoes
2 Tbsp. extra virgin olive oil
6 cloves garlic, minced
1 medium jalapeno, ribs and seeds removed (or not if you like it extra spicy) and minced (optional)
15 oz. can black beans, drained and rinsed
1 1/2 tsp. kosher salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup fresh oregano, chopped (or 1 tsp. dried)
1/4 cup fresh cilantro, chopped

DIRECTIONS

1. In a medium saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min (if you are using brown rice increase the cooking time according to the package directions). Remove from the heat and let the pan stand, covered, for another 5 min.

2. While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.

3. Heat a large skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 minute. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 minutes. Serve immediately.

Serves 6-8.

(Adapted from Fine Cooking)