Category Archives: Southwestern

Sizzling Chicken Fajitas

April 3, 2014

IMG_4242

I have my go-to shrimp fajitas and my go-all-out grilled adobo chicken/beef fajitas, but this is the recipe I needed for quick anytime chicken fajitas. Just because they’re simple doesn’t mean they’re any less flavorful. No, these are BIG on flavor and they’re just as good better than any I’ve ordered at a Mexican restaurant. If you haven’t noticed we never get sick of Mexican food. We eat tacos, burritos, quesadillas, or enchiladas every week and I never get complaints. We’re always in the mood, so I hope you are too!

IMG_4243

If you have a cast iron skillet, this is the perfect time to use it. Letting the veggies and meat sit undisturbed in a hot pan for a few minutes is the key to getting a charred exterior. The chicken only marinates for half an hour (minimum, if it’s easier to make it ahead of time it can sit in the fridge for up to a day or so) so you can prep your peppers and onion and fixings during that time. Your chicken will be ready when you are.

Unrelated toddler story: (Actually, somewhat related because I was at the meat counter buying chorizo sausage for another Mexican recipe I’ll be sharing shorty.) The butcher had just handed me my package of chorizo when Clara looked up at him from the cart and clear as day said, “I want a pound of turkey!”. Hah. She’s almost 2 (on May 1st) and she talks and talks and sings all day long. Sometimes very well and other times still gibberish. But apparently she’s ready to take over the grocery shopping around here!

Sizzling Chicken Fajitas

INGREDIENTS

for the chicken:
1 1/2 lbs. boneless skinless chicken thighs
2 Tbsp. lime juice
1 1/2 tsp. kosher salt
1 1/2 tsp. dried oregano
2 tsp. ground cumin
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. smoked paprika
few dashes hot sauce or pinch of cayenne pepper, optional

~ 2 Tbsp. canola, vegetable, or olive oil
2 large bell peppers (red, green, yellow, etc.), cut into thin strips
1 large white or yellow onion, halved and thinly sliced
salt and freshly ground black pepper

for serving:
8-12 flour or corn tortillas, warmed
salsa or pico de gallo
sour cream
avocado or guacamole
chopped fresh cilantro
lime wedges

DIRECTIONS

1. To prepare the chicken, slice the chicken thighs into thin strips (1/4- to 1/2-inch wide). Place in bowl or freezer bag. Add lime juice and spices and mix together. Let marinate for 30 minutes or up to 2 days in the fridge.

2. To cook peppers, onions and chicken, heat your largest skillet (I use a 12-inch cast iron) on the highest heat. When very hot, drizzle in some oil to lightly coat the bottom of the pan (I used about 1 Tbsp.). When this is nearly smoking hot, add the peppers in a single layer. Wait. (This will be a theme.) Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add the onions, plus some salt. Wait again for some color to develop before you move them. When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate or bowl to clear the skillet. Heat skillet again on a very high heat with a thin slick of oil (I used about 1 Tbsp.). Spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute strips, regularly pausing so that they can get some color, until cooked through, about 4 to 5 minutes. Return peppers and onions to skillet. Heat again until everything is sizzling and bring to the table. Serve with warmed tortillas, salsa/pico de gallo, sour cream, avocado/guacamole, fresh chopped cilantro, and/or lime wedges.

Serves 4-5.

(Adapted from Smitten Kitchen)

Roasted Sweet Potato and Black Bean Enchiladas

February 11, 2014

IMG_3534

This was an experiment that went exceptionally well. I’d seen a few sweet potato black bean enchilada recipes out there but wasn’t thrilled with any of them in particular. So I decided to create my own. And I got lucky because 1) I had promised dinner to a friend who recently had a baby and while I never recommend trying something new on such occasions, it worked out (phew!) because, 2) these were amazing. We loved them, they loved them. In full disclosure: it’s not often I’m so brave-or this lucky.

IMG_3511

So how do you make sweet potato and black bean enchiladas that will WOW just about everyone? (Yes, they’re vegetarian and they’re still awesome.) You roast the sweet potatoes with garlic and onion and a handful of spices. You combine that with some black beans and cheese to create the filling. And the rolled up enchiladas are topped with salsa verde and more cheese (your favorite melty Mexican variety) before baking. Serve them hot out of the oven with black olives, cilantro, avocado, lime, and sour cream. It’s been two weeks and I’m still dreaming about this meal. Make these immediately.

Roasted Sweet Potato and Black Bean Enchiladas

INGREDIENTS

2 lbs. sweet potatoes, peeled and diced
1 1/2 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/2 tsp. Mexican oregano
kosher salt and freshly ground black pepper, to taste
red onion, chopped
2 cloves garlic, minced
1 15-oz. can black beans, drained and rinsed
16 corn tortillas (we like the ones that are a blend of corn and wheat), warmed
12 oz. Monterrey Jack, Colby Jack, or another Mexican melting cheese, grated (I used Chihuahua)
2 12-oz. jars tomatillo salsa (we like the Trader Joe’s brand)

for serving:
black olives, pitted and sliced
sour cream
avocado or guacamole
fresh cilantro, chopped
lime wedges

DIRECTIONS

1. To prepare the sweet potatoes, preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Combine the sweet potato with the olive oil, onion, garlic and spices on the prepared pan and toss to coat. Spread in a single layer and roast for 20-30 minutes, turning occasionally, until browned and tender. Set aside to cool.

2. If you will be baking the enchiladas immediately, reduce the oven heat to 350 F. If not, turn the oven off. (The enchiladas can be prepared ahead of time and refrigerated until ready to bake.)

3. To assemble the enchiladas, in a large bowl toss to combine the sweet potato mixture and the black beans. Spoon several tablespoonfuls of the mixture into the center of a warm tortilla (warming them helps prevent tearing). Sprinkle with a bit of grated cheese (about 1 Tbsp.). Roll up and place in a 9×13 baking dish lightly coated with cooking spray. Repeat with the remaining tortillas and filling. Pour the two jars of enchilada sauce over top and sprinkle with the remaining cheese.

4. Bake in preheated 350 F oven for 20-30 minutes until the sauce and is bubbling and the cheese is melted and browning. Serve with black olives, sour cream. avocado, cilantro, and lime wedges.

Serves 8.

(Adapted from A Couple Cooks)

Coconut Tres Leches Cake

October 29, 2013

tres leches cake

This one I never considered making before I made it. And then immediately regretted the 20+ years I’ve lived without it. I know that sounds dramatic. After all, it is just a dessert. But it’s a shame to be missing out on something this wonderful. I suspect there are less-than-spectacular tres leches cakes out there. But this was the first I’ve tasted and I (we) loved it. I think you’ll be wowed as well.

I came across this coconut tres leches cake searching for a dessert to pair with tacos. I went all out a couple Sundays ago and slow-cooked a pork shoulder and fixed an array of toppings, and felt the need to serve a Mexican-themed final course. This recipe was highly touted on CHOW and I barely messed with it except for the addition of some cinnamon (don’t skip it!) and using vanilla extract instead of Bourbon. The coconut was the highlight for me. Coconut milk is one of the “tres leches” (three milks) and the whipped cream smothered cake is topped with toasted coconut flakes. Despite the detailed instructions, it is quite simple to make. And perfect for a party since it must be prepared ahead of time and allowed to refrigerate.

Coconut Tres Leches Cake

INGREDIENTS

butter, for coating the baking dish
1 cup all-purpose flour
1/4 tsp. cinnamon + extra for dusting
6 large eggs
1 cup sugar
1 14-oz. can sweetened condensed milk
2/3 cup evaporated milk (not nonfat)
1/2 cup unsweetened canned coconut milk (not light)
1 1/2 tsp. pure vanilla extract, divided
1 cup sweetened flaked coconut
1 1/2 cups heavy whipping cream
1 Tbsp. powdered sugar

DIRECTIONS

1. Preheat oven to 325 F and arrange a rack in the middle. Coat a 9×13-inch glass baking dish with butter; set aside.

2. Combine the flour and cinnamon in a small bowl and whisk to aerate and break up any lumps; set aside.

3. Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the sugar to the yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes. Transfer the mixture to a large bowl; set aside. Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes.

4. Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)

5. Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 minutes.

6. Meanwhile, place the three milks and 1 tsp. of the vanilla extract in a large bowl and whisk until combined; set aside.

7. Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.

8. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.

9. Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form, adding the remaining 1/2 tsp. vanilla extract halfway through whipping. Slice the cake and serve topped with a mound of whipped cream, a sprinkle of toasted coconut, and a dusting of cinnamon. (Cake will keep for several days tightly covered in the refrigerator.)

Makes a 9×13 inch cake.

(Adapted from CHOW)

Carne Asada (Grilled Skirt Steak) Tacos

August 16, 2013

steak tacos

Steak has always intimidated me. Large hunks of meat that aren’t reliably tender and juicy and take some finesse to tame make me uneasy. And with good reason for I’ve had my handful of failures in this realm. I prefer beef that I can throw in the slow cooker and return to eight hours later- cooked perfectly. I’m also still learning my way around the grill. (The outdoor one anyway, I’ve become quite the pro with my handy Griddler.) And it’s way too easy to overcook an expensive steak if not done properly. So know this: I was nervous about these tacos. But you shouldn’t be. They’re marvelous. And don’t require any special skills to recreate.

The secret weapon is the marinade, also known as mojo. It’s full of acidic things like vinegar and orange and lime that take what could be a tough cut of meat and render it succulent. And this whole process takes place while you’re just going about your day. Dinnertime rolls around and you throw that marinated steak on the grill until it’s charred on the outside and still pink in the center. Then let it rest for a few minutes (this step is IMPORTANT- you don’t want all those juices you worked so hard to infuse to escape onto the cutting board) before slicing across the grain (this video was helpful when I was unsure exactly what that meant). Serve in warm tortillas (with melted cheese, even better) with lettuce, onion, cilantro, and your favorite salsa. Amazing. Take that, scary steak.

Carne Asada (Grilled Skirt Steak) Tacos

INGREDIENTS

2 lbs. skirt steak (or flank steak), trimmed of excess fat
4 cloves garlic, minced
1 jalapeno, diced (I only used half and removed the seeds and ribs)
large handful fresh cilantro, chopped
kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 Tbsp. white vinegar
1/2 cup olive oil + extra for coating the grill

for serving:
corn tortillas, warmed (I melted the cheese on them while I warmed them in a hot skillet)
romaine or iceberg lettuce, shredded
white onion, diced
Monterey Jack or pepper jack cheese, shredded
salsa or pico de gallo
cilantro, chopped
lime wedges

DIRECTIONS

1. To prepare the mojo marinade, combine the garlic, jalapeno, cilantro, lime juice, orange juice, vinegar, and olive oil in the bowl of a food processor or blender. Season with salt and freshly ground black pepper. Lay the steak in a large baking dish and pour the mojo over it. Cover and refrigerate for at least 1 hour and up to 8 hours (but no longer or the meat will begin to break down and become mushy).

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Brush the grates with a little oil to prevent the meat from sticking. Remove the meat from the marinade (which you can discard) and season the steak with salt and pepper. Grill the steak until medium-rare, turning once halfway through cooking. (The original recipe recommended 7-10 min per side but my steak was thin and cooked much faster.) Remove to a cutting board and allow to rest for 5 minutes so the juices can settle. Thinly slice the steak across the grain on a diagonal. Serve steak in warmed tortillas with lettuce, onion, cheese, salsa/pico de gallo, cilantro, and lime wedges on the side.

Serves 4-6.

(Adapted from Food Network)

Spiced Turkey Tacos

July 30, 2013

turkey tacos

I’ve been telling myself I need to divulge more personal details to make this space, well, more personal, more interesting. But when I sat down to write this post I realized that much of my “real life” is unfit for discussing around food and cooking. As in, don’t tell stories about bodily fluids at the dinner table. It’s unappetizing. Well my day-to-day is filled with that sort of thing. When I first started sharing recipes I had just finished a degree in exercise science (= sweating) and started another in nursing (I bet you can imagine all the unpleasantries). And once I graduated (hooray!) I started working in the operating room, which is fascinating. But once again, not a great conversation if you want to enjoy a meal. That job ended quickly when I got pregnant (again, hooray!). But for me, pregnancy is not food friendly. And I went MIA for a short time. (My husband is no help as he is in his last year of a pediatric dental residency. And I find mouths and rotting teeth to be probably the most disgusting thing.)

Then I had a newborn baby (which is truly wonderful), but my life was suddenly filled with spit-up, and diapers, and breastfeeding. And even though at 15 months baby girl is hardly a baby any more, the landscape hasn’t changed. I love being home every day. I love having the time and opportunity to write and create. But the mama side of things isn’t always pretty.

The last few days Clara has been sick. And we’ll get through it. But between the snotty nose and sleepless nights, there’s not much happening that I find fit to share in your company. So I’m back to focusing on the recipe. I’ll make an effort from here on out to mix it up with more tidbits about us, about myself and try not to turn you away. (Which I’ve probably just succeeded in doing!!) Our life might not be always glamorous, but I’ll settle for delicious any day.

Pizza and tacos are my specialty. I’ve posted so many of them they’ve each earned their own category. You’ll find plenty with chicken and fish. Even pork. And, of course, beef. But I’ve been wanting an alternative to the typical ground beef that’s just as quick and simple and still as flavorful. Turkey is my alternative when it comes to burgers, so I found a few recipes that use ground turkey and transformed them in to one of my own. These tacos are sweet and spicy and smokey. Just what I was hoping for! My newest favorite taco filling.

Oh, and some suggestions for serving on the side:
Slow-Cooker Re-fried Beans (Yes, you have to plan this one out. But they’re so much better than from a can!), Pineapple Black Bean Salsa (best with blue corn tortilla chips), Mom’s Spanish Rice (my mama’s go-to recipe, I’m pretty sure it came from Betty Crocker), Guacamole (LOVE this recipe.)

Spiced Turkey Tacos

INGREDIENTS

1 Tbsp. canola oil
½ large onion, minced
2 large cloves garlic, minced
1 lb. ground turkey thigh
1 Tbsp. chili powder
1 tsp. Mexican oregano
1 tsp. cumin
1 Tbsp. tomato paste
2 Tbsp. water
½ tsp. chipotle in adobo (for a slight kick, you can increase this amount to taste if you want more heat)
2 tsp. apple cider vinegar
1 tsp. brown sugar
kosher salt and freshly ground black pepper, to taste

for serving:
corn or flour tortillas, warmed
Monterrey Jack, pepper jack or shredded Mexican cheese blend
shredded lettuce
diced tomatoes
sliced avocado or guacamole
sour cream
lime wedges
salsa or pico de gallo

DIRECTIONS

1. Heat oil in a large saute pan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, oregano, and cumin and cook for another minute. Add the ground turkey and cook, breaking it up with the back of a spoon, until just cooked through. Stir in the tomato paste, water, chipotle in adobo, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 5 minutes. Season to taste with salt and freshly ground black pepper.

2. Serve with warmed tortillas and any of the following (all optional) toppings: cheese, lettuce, tomatoes, avocado/guacamole, sour cream, lime, and salsa/pico de gallo.

Serves 4.

(Adapted from Fine Cooking and Smells Like Home)