Tex-Mex

Mango-Jicama Slaw

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Mango-Jicama Slaw

Jicama salads are just plain good. Jicama is an awesome texture element providing great crunch without having any overpowering flavor. This is just one of thousands of variations of Jicama salad and feel free to add whatever you fancy to it to meet your personal tastes. I also like it with carrots, radicchio, or avocado. I went for the simple version on Cinco de Mayo because I already was making guacamole, black bean corn salsa and pico. Clearly, that is just not enough food, so was forced to add this slaw to the mix (or maybe I desperately needed to use up some leftover mango and Jicama). This is great as a topping for tacos or enchiladas, grilled fish/chicken/meat, or simply eaten on its own. To me the crunchy Jicama is is the yin to the soft, sweet, juicy mango’s yang.

Mango-Jicama Slaw

Serves Four to Six

One to two Mangoes, diced
One half to one whole Jicama, sliced into thin straws or diced
Three tablespoons red onion or shallot, finely shaved or diced
Two cups Cilantro
Lemon Juice (from one lemon)
One-half tablespoon White Wine Vinegar
Pinch of Salt

Combine Mango, Onion, Cilantro and Jicama in a serving bowl. In a small bowl mix together salt, vinegar, and lemon juice. Pour over fruit mixture and stir well to combine.

Mexican Quinoa

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Mexican quinoa can be thought of as a healthy, and more flavorful, version of Mexican Rice (or Spanish Rice). I made this to go with enchiladas after having some chipotle southwest quinoa from Central Market that had inspired the idea. It was more of an after thought on Cinco de Mayo as I was afraid we might not have enough food – horrific I know. I used what I had leftover from other dishes on the menu which included my enchiladas, black-bean corn salsa, garlicky guacamole, mango-jicama slaw, and some watermelon-jalapeno margaritas. It was so delicious that I have made it twice since then. In all honesty, I plan on making it tonight as well!

Quinoa is a much healthier substitute for rice, and the blend that I used included barley further increasing the nutritious benefits of whole grains. The final version of the dish is also much less greasy than traditional Spanish rice (which I have always found to be reminiscent of Japanese fried rice without the flavor). It would be great on its own as a vegan/vegetarian treat or served with grilled fish, chicken, or other meat – thus far I have had it with enchiladas, chicken, and scallops. Best part is the time commitment; you can easily have this whole dish ready to eat in twenty minutes.

Mexican Quinoa

Serves three to four

One dry cup Central Market Red Quinoa and Barley 10-minute mix prepared in two cups chicken or veggie stock
Two tablespoons olive oil, mixed with one tablespoon ground cumin, one tablespoon adobo, half-tablespoon tumeric, pinch of salt, and paprika/cayenne to taste
One-half red (or white) onion or shallot, minced
Three cloves garlic, minced
One half jalapeno, minced
Two tomatoes, diced
One avocado, Diced
One cup cilantro
Lemon wedge or Half
A cup of Simple Black Bean-Corn Salsa

In a small saucepan, bring two cups of preferred stock (lightly salted) to a boil. Add in one cup of Quinoa of choice, reduce heat and simmer until cooked. Meanwhile, combine olive oil and spices in a bowl and mix well. In a large saute pan, heat the oil over medium heat and add the chopped onion, jalapeno, and garlic. Once glassy, turn heat to low and add the tomatoes, avocado, salsa, and cilantro. Give a quick stir, then add cooked quinoa to the pan; mix well. Squeeze the lemon wedge/half and adjust seasoning to taste. Mix well and serve.

Simple Black Bean-Corn Salsa

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Simple Black Bean-Corn Salsa

It’s easy. It’s healthy. It’s Tasty. It’s versatile. I always serve some variation of this with enchiladas (as we know from my previous post that includes garlic, avocado and tomato). Lately, my favorite application for this summertime delight is to throw it into Mexican Quinoa (recipe coming soon). It would also be a great topping for a mexicanesque or southwest style soup.

Black Bean-Corn Salsa

Black Beans, one can drained and rinsed
Sweet Corn (feel free to use canned, frozen, or fresh charred corn)
Half-Red onion – small dice
One Half Red Bell Pepper – small dice
Sweet Corn
Lime Juice
One tablespoon Red wine vinegar
Spices (just a pinch each): Ground cumin, cayenne, adobo, salt
Two Cilantro to taste

Combine the red onion, bell pepper, corn, cilantro and black beans in a large bowl. Mix gently and well. In a small bowl combine the red wine vinegar, spices, and lime juice and mix well. Add the liquid mixture to the onion mixture and toss gently until incorporated. Adjust seasoning according to taste and if it is too bitter add a pinch of sugar.

Yep that is pretty much it, you are done. Enjoy!

Chicken, Spinach and Zucchini Enchiladas with Tomatillo Sauce

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A departure from my usual enchiladas, but still just as tasty! They are actually really easy if you have a few hours to let the stew slow-cook or make it in advance. I consider these healthy enchiladas, take that for whatever it means to you.

Chicken, Mushroom and Zucchini Enchiladas with Tomatillo Sauce

For Stew

Two pounds tomatillos, husked and rinsed
Four bone-in, skinless chicken thighs (about 1 1/2 pounds), seasoned to preference
Two bone-in, skinless chicken breasts (about 1 1/2 pounds), seasoned to preference
Seven jalapeños, stemmed and halved lengthwise
Salt and pepper to taste
1 tablespoon extra virgin olive oil
One cup roughly chopped cilantro, plus more for garnish
Ten green onions, trimmed and roughly chopped
One head garlic, roughly minced
One and one-half White onion, roughly diced
Four cups (or more if needed) Chicken or Veggie Stock
Two Tablespoons Cumin Seeds
Two or Three Cups Spinach
One Tablespoon each: Red Pepper Flakes, Adobo, Oregano (taste and adjust according to preference)
One large avocado

For Enchiladas

Two cups shredded Monterrey Jack Cheese
Two cups Spinach
Two Cups Shredded Chicken
Pinch Salt
One cup shredded zucchini (or diced)
Tortillas of choice (I used corn and Roasted Jalapeno)

For Garnish (Optional)

Lime for Garnish (if necessary)
Avocado Slices
Chopped Green Onions
Fresh Cilantro
Half cup pumpkin seeds (pepitas), toasted with seasoning of choice  (I like Cayenne, Salt, and Adobo)
Three tablespoons sesame seeds, toasted

Heat oil in a large dutch oven. Add cumin and toast for about a minute. Add chicken and brown for a few minutes on each side. Add garlic, onions, tomatillos, jalapeños, and salt and stir. After about five minutes, add broth and bring to a boil. Reduce heat to low and simmer about an hour. Add additional seasoning and simmer another half-hour. Adjust seasoning as needed. Remove chicken and reserve. In a small skillet, heat a small bit of oil and add the cilantro, spinach and green onions. Cook until softened, then combine both the tomatillo sauce and the cilantro/green onion mixture and the avocado in a blender or in the dutch oven to emulsify.  Bring sauce to a boil and then medium low, simmer here for about ten minutes.

Meanwhile, shred (or pull) the chicken from the bones and reserve in a large bowl. Add shredded cheese, spinach, and shredded zucchini to the bowl and mix well. Using tortillas of choice (slightly whetted and zapped in the microwave to increase pliability), add the chicken mixture to the bowl and then roll tortillas sealing with a toothpick.

Spoon about a cup of the sauce over the bottom of an enchilada pan, then place the assembled enchiladas into the pan. Smother with sauce and top with a decent sprinkling of shredded cheese. Bake until sauce is bubbling on 385 degrees. After removal, top with the toasted pumpkin and sesame seeds and serve with sour cream -black beans and Brilliantly Garlikcy Guac.

Pico de Gallo

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Pico is one of the easiest things to make. I am not sure why anyone buys the store bought stuff – I guess there is an argument for time-savings, but the flavor, cost, and satisfaction is just so much better with homemade (and buying store bought really only saves you about ten minutes). Pico – at its best in the summer with the amazing summer tomatoes – is fast, fresh, healthy, and versatile.

Serves 8

Four large tomatoes, seeded and diced
3/4 to one whole white onion (to taste); small dice
Salt
Pepper
Juice of one to two limes depending on taste
Two Jalapenos, seeded and finely diced
1.5 cups fresh cilantro

Combine all ingredients in a bowl and mix gently. Flavors will develop more over time or serve immediately. That simple.

Coconut Shrimp and Chicken Tacos

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Friday we were heading to the lake to celebrate D’s momma’s birthday. I knew I wanted to cook but, as with most nights, had a short list of at least seven dishes. We narrowed it down to fish tacos and spinach pasta with veggies. D lobbied for spinach pasta (naturally as he averse to fish) and I let him. This concession was made largely because I was forming a plan to make fish or shrimp tacos the next night at my parent’s house (for mother’s day). Normally, as you can tell from my previous fish taco post, I crust the fish in question in chile-corn crust. I did not have time to the desire to go to Central market to get this, so I decided I would make my own crust (it is fairly easier to make Chile-Corn Crust, but I really just was not in the mood for some reason). Flash forward and I devised a plan for a chile-coconut-panko crust. And then comes the second concession of the weekend, I prepared both chicken and shrimp so that everyone could have something they enjoyed. One note – I did not have an egg for the shrimpies (well, in reality there was an egg in the fridge – I just could not find it until I had already crusted the shrimpies so the chicken got it but not the fish – one of many Jessica Simpson moments I experienced that day) and so they were not quite as brown and crispy. I also baked them for health reasons – feel free to pan fry them if you like as they will become extra crispy! Oh, and for the record, yes you did just read “shrimpies.” This is what my mom has called shrimp since I was born, ergo, shrimpies are shrimp. I also say grape-ies, but that is another story….

For the Marinade

One can coconut milk (lite or regular)
Two Limes
One pound Shrimp
2 chicken breasts, cut into tenders then halved
4 tablespoons Sriracha
2 tablespoons Tempura Sauce
2 teaspoons Curry Powder
2 ziplock bags

In one Ziplock, combine half of the coconut milk, half Sriracha, half tempura, half curry powder, and juice from one lime. Add peeled shrimp to this and refrigerate for about at least 2 hours. Repeat process with chicken and second ziplock bag. Adjust curry and Sriracha use to preference.

Crust (divide all ingredients between two plates – if only doing chicken or shrimp then use half of what I call for)

3 cups Panko
2 tablespoons Cayenne
A couple pinches of red Chile flakes
3 cups shredded coconut *
Salt
Pepper
Add other seasoning as desired – I added just a pinch of adobo
Two eggs, beaten in separate bowls or dishes for dredging

If baking, grease a slatted cookie sheet and preheat oven to 400. Once shrimpies are crusted, place on the baking sheet until all are crusted. Bake for about 10 minutes, until crust is golden brown. Squeeze extra lime juice over the baked shrimp if desired. Same process for chicken.

If frying, fill a fry-pan with an inch of oil. Heat to appropriate heat (check by dropping a bit of crust into hot oil – when it sizzles on impact it is ready). Add shrimp or chicken one at a time with a slotted spoon or tongs (preferably the latter). Fry until golden brown. Remove to a drying rack or plate with a napkin on it and salt just a touch. Squeeze with lemon if desired.


*If using unsweetened coconut, add a bit of honey to the marinade. If sweetened coconut, omit honey.

Taco Bar

Half head shredded red cabbage or radicchio
Shredded Cheese (suggestions: Cheddar and Jack mixture or Queso Fresco or Cojita Cheese)
Chipotle Aioli
Black Bean-Mango Salsa
Sliced Avocado
Fresh Lime Juice
Chopped Cilantro
Corn and Flour Tortillas, Warmed

Build your taco as desired!

Enchilada Eggs

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Pretty quick and easy combination that occurred when I took last Friday off and made D breakfast. We had had enchiladas the night before and had leftover sauce so I decided – since D loves them so much – that I would combine them with eggs for homemade breakfast tacos (I of course had a smoothie given my egg allergy). He liked them=)

  • 2 eggs, cracked and beaten
  • Pinch Cayenne
  • Salt and Pepper
  • Monterrey Jack or Cheddar Cheese
  • Dash of milk or cream
  • 1/2 cup of Black Bean Corn Salsa
  • 1/2 cup Green Chile Pork Enchilada Sauce
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • Small handful of torn rotisserie chicken
  • Salsa of choice

Combine Eggs, milk, Cayenne, and Sat and Pepper in a small bowl and beat well.

In a pan, saute the shallot and garlic in a dab of butter until glassy. Add black bean corn salsa and heat for about a minute. Add eggs and scramble. Once almost cooked, add enchilada sauce to the pan, along with cheese and chicken pieces.Serve with warmed tortilla, avocado slices (if desired), and salsa of choice.

Fish Tacos

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I love fish tacos. I have not made these in a while, but I really do love them and I think they are way better than a lot of fish tacos that you can buy at restaurants. You can get as crazy as you want with the toppings – I typically like them a certain way. Incidentally, this is the only way that I will eat Tilapia. Not sure why, but I just do not like it any other way.

Serves 4 (one taco each)

  • 2 Fresh Tilapia fillets
  • 4 corn tortillas
  • 1.5 cups Chile Corn Crust (you can buy this pre-made from Central Market or make your own crust using tortilla chips and various spices – I have done both they are equally good one is much simpler)
  • Half head of radicchio or red cabbage, shredded
  • 1 carrot, julienned
  • Chipotle Aioli
  • Large handful of Cilantro, chopped
  • Avocado Slices
  • Olive oil, egg or soy sauce for coating fish
  • Shredded cheese of choice *optional

Marinated fish in soy sauce – if using for a few minutes. In a small bowl beat an egg, then coat the fish on both sides (after salt properly seasoning the fish). On a plate, spread the crust out and then dip the fish onto the crust, coating well on both sides. Place the fish in a large skillet with heated oil (canola oil poured at least a half inch high), flip after about 2-3 minutes depending on thickness of fish. Remove fish to a plate covered with a napkin to absorb excess grease. Squeeze with a bit of fresh lime juice.

Warm tortillas in oven (laid directly on the rack. Prepare the Chipotle Aioli and put into a small bowl. Into individual bowl, place radicchio, carrots, avocado slices, cilantro and shredded cheese if using (I don’t like mine with cheese but feel free).

Build taco as you wish and enjoy (the fish will be divided into two pieces per fillet).

I like to serve this with black bean-corn salsa or black bean-mango salsa.