Category: TEXMEX / CAJUN / CUBAN

CHILI COLORADO

Hubby and I have a local and fairly favorite frequent Mexican restaurant and one of his favorites is Chile Colorado which was good, but homemade is better!  We had the leftovers the next day with scrambled eggs.

Chili Colorado means chunks of BEEF, NOT PORK in spicy, sweet red sauce.

CHILI COLORADO
2 -3 pounds beef shoulder or chuck roast, cut into 1-inch cubes
1⁄2 cup Wondra flour
4 tablespoons avocado oil
5 teaspoons REAL chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon California sweet paprika
6 ounces tomato paste
2 cups water
Fresh ground salt and pepper

  • Coat beef cubes in Wondra flour, shaking off all excess.  This step is important because the flour also helps to thicken the sauce in the end.
  • Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. Do not under cook. You want a good sear with a lot of color.  COLOR=FLAVOR
  • Whisk together the tomato paste and water. 
  • Add spices and sugar, blend well.
  • Bring this to a slow boil over medium high heat.
  • Reduce heat and season with salt and pepper.
  • Cook over low heat slowly for about 1 1/2 to 2 hours until the beef is tender and beginning to fall apart.
  • Serve with tortillas and refried beans.
  • Garnish with lime and cilantro.

SLOW COOKER CARNITAS

I LOVE carnitas! This is one of the tastiest and easy recipes.  So add some sour cream, shredded cheese, green onions, guacamole and add it to your next TEX-MEX gathering.

SLOW COOKER CARNITAS
3-4 pounds pork shoulder, cut into several pieces
1 bottle green taco sauce
4 cloves garlic, minced
1 can original Rotel tomatoes
1 can chopped green chiles
Fresh ground Sea Salt and Black Pepper
1 large Vidalia onion, chopped
1 cup water

  • Place onion pieces in bottom of slow cooker.
  • Pour Rotel tomatoes and green chiles over onions.
  • Add pork pieces.
  • GENEROUSLY salt and pepper pork.
  • Whisk together water and taco sauce.
  • Pour taco sauce over top of pork pieces.
  • Cover and cook 6-8 hours on high until meat shreds.
  • Remove from crock pot (reserving 1/2 cup of liquid) and shred all your meat.

1/2 cup milk
1/2 cup liquid from crock pot

  • Preheat oven to 300°.
  • Whisk together the milk and cooking liquid.
  • Place shredded meat on a cookie sheet.
  • Pour liquid over meat shreds.
  • Bake 45 minutes until meat begins to crisp.

Golden Blend tortillas
sour cream
shredded cheese
sliced green onions
guacamole

    DURANGO CHICKEN & I LOVE MY BAKING BANDS

    DURANGO CHICKEN
    4-6 boneless, skinless chicken breasts
    1 can diced green chiles, drained REALLY well
    1 green onion per chicken breast, minced
    1 1/2 slices thin swiss or jack cheese
    8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
    salt and pepper to taste
    1 tablespoon butter per chicken breast, melted and cooled slightly
    1/4 cup shredded Parmesan cheese
    1/2 cup fresh fine bread crumbs
    1/2 tablespoon chili powder
    1/2 teaspoon garlic salt

    • Preheat oven to 400 degrees.
    • Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
    • Add Parmesan cheese and blend well.  Set aside.
    • Pour sauce into bottom of baking dish.
    • Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
    • Season with salt and pepper.
    • Add a single layer of cheese on chicken breasts.
    • Top with green onions and green chiles.
    • Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.
    • Roll each breast in butter and then the crumb mixture.
    • Place on top of sauce.
    • Bake uncovered 20-25 minutes until chicken is cooked through.
    • Plate chicken.
    • Ladle sauce over chicken.
    • Enjoy.

    PORK CHOPS with PEANUT BUTTER GREEN CHILE CREAM GRAVY

    I ran across a little blurb of a recipe in an old pamphlet and thought about trying it.  It was just weird enough that I figured it must really be good. I found it a bit plain when I first combined the ingredients and made some adjustments for us, but I’ll give you both versions (original in black with my changes in red) and let you decide.

    PEANUT BUTTER PORK CHOPS
    PORK CHOPS with PEANUT BUTTER GREEN CHILE CREAM GRAVY
    6 large pork loin chops
    1 stick butter
    2 cups peanut butter 1/2 cups JIF peanut butter
    seasonings to taste Hawaiian pink salt & fresh ground black pepper
    2 cups milk 1 1/4 cups heavy cream
    3/4 cup green chile verde sauce (Las Palmas or Old El Paso)

    • Preheat oven to 325 degrees.
    • In a large skillet melt butter over medium high heat.
    • Season pork chops with salt and pepper.
    • Add pork chops to butter and brown, searing both sides. Remove pork chops to a prepared baking dish and cover.
    • Bake 30 minutes.
    • Add peanut butter to butter drippings, stirring to blend well.
    • Add chile verde sauce, blending again.
    • Add milk blending together until you have a creamy gravy. Add whipping cream gradually blending until you have a creamy gravy.
    • Pour gravy over pork chops. DON’T DO THIS! Instead make this gravy while pork chops are baking.  Gravy will be creamier and tastier without going into the oven.
    • Bake 30 minutes.
    • Enjoy.

    TEX MEX STEW

    I had such good luck with throwing together the Tomato Bean Soup that I’d try another round with different ingredients and was not disappointed!  Tonight’s offering I made with chicken, but it could easily be made with stew meat, cubed pork or chili grind beef.

    TEX MEX STEW
    2-4 chicken breasts (or meat of choice)
    10 ounce green enchilada sauce
    10 ounce Rotel original tomatoes and green chiles
    1 large onion, chopped large
    2 large celery ribs, chopped
    1 cup baby carrots
    1/3 cup white wine
    1 package Taco Bell Seasoning (1/8 cup homemade)
    2 cups egg noodles

    • Whisk together the wine, enchilada sauce and seasoning.
    • Spray crock-pot with non-stick spray.
    • Place meat in bottom topped by chopped veggies.
    • Pour sauce over.
    • Cook 4-6 hours on low. I started with frozen chicken breasts so did the first 2 hours on high and then 3 hours on low. During the last hour I added egg noodles.

    I also found some locally made tortillas that are half flour and half corn that are excellent accompaniment for this stew.

    TOMATO BEAN SOUP

    Hubby had dental work the other day and I didn’t realize how much he was going to need a soft menu so I was scrambling to make a soup with what I had on hand.  This soup turned out so well that hubby asked for thirds!  The best part was how simple it was.

    TOMATO BEAN SOUP
    1 1/2 cups great northern (white beans)
    1 can Bush’s seasoned black beans
    1 can Hunt’s diced tomatoes (I used basil, oregano and garlic flavored)
    1 KNORR beef gel
    6 ounces Sprite
    1 ham steak, cubed into bite size pieces

    • Whisk the bouillon with sprite until well blended.  
    • Add everything to crock pot.
    • Cook 4-6 hours on low.

    CHICKEN CHILE RELLENO CASSEROLE

    CHICKEN CHILE RELLENO CASSEROLE
    2 large skinless, boneless chicken breasts, cut into bite sized pieces
    1/4 cup Wondra
    3 tablespoons corn meal
    1 LARGE egg, beaten
    4 ounce can of green chiles, drained WELL
    2 tablespoons cilantro, chopped
    1/4 teaspoon crushed red pepper
    1/2 cup shredded cheddar/Monterey Jack cheese mix
    Taco sauce, warmed
    Sour cream

    • Toss chicken pieces, egg and green chiles until well coated.  Chill for 30 minutes.
    • Preheat oven to 375 degrees.
    • Spray baking dish with non-stick cooking spray.
    • Combine Wondra and corn meal in a large ziploc bag.
    • Add chicken pieces to bag, tossing to coat each piece well.
    • Add cilantro and red pepper, tossing again.
    • Layer into baking dish.
    • Top with cheese.
    • Bake uncovered for 25-30 minutes until cheese is melted and chicken is cooked through
    • Serve with Taco sauce and sour cream.

    CHICKEN ENCHILADAS SUIZA





    • 2 pounds boneless chicken breasts (or bone in if your prefer)

    • 1 teaspoon garlic salt

    • 1 teaspoon white pepper

    • 1/2 cup sour cream +

    • 1 4 oz. can chopped green chiles, drained

    • 1 bunch green onions, chopped

    • 1 can Rotel mild original tomatoes with green chiles, drained

    • 1 14 oz. can mild enchilada sauce, green

    • 2 cups finely shredded jack and cheddar cheese

    • tortillas

    Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

    In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

    I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with. Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.

    Bake foil covered for 30 minutes at 325 degrees. Uncover and bake another 15 minutes until cheese is melted and crisp. Serve with refried beans.

    CLEANING THE CABINETS TACOS

    So our move is a ways off, but I’m making a conscience effort to clean out the cabinets of canned goods and the freezer of meat.  I have a few packages of pork chops in there that I’ve been eating around.  The original package of pork chops was a family pack and the first 2 we ate were quite tough.  I have found though that slow roasting them and shredding them makes them delicious!


    So I was poking around in the cabinet and found a can of pineapple, a can of artichoke hearts and had one of those moments where anything sounded possible. It was a great decision!  These are going to be one of our new favorites.

    HAWAIIAN TACOS
    4 boneless pork chops
    8 ounce can crushed pineapple
    6 ounce can pineapple juice
    1 small onion, finely diced
    14 ounce can artichoke hearts, drained well

    • Spray baking dish with non-stick spray.
    • Spread onion pieces in baking dish.
    • Salt and pepper pork chops well on both sides and place on top of onions.
    • Combine the artichokes, pineapple juice and pineapple in a small food processor blending until smooth.
    • Pour over top pork chops.
    • Cover with foil.
    • Bake 2 hours.
    • Uncover and bake 20 minutes more.
    • Rest 10 minutes before shredding.
    • Shred pork and toss with pineapple mixture.
    • Serve with cabbage slaw and limes.

    CHICKEN TURNOVERS

    For those quick week night meals this recipe is perfect!

    CHICKEN TURNOVERS
    2 cups shredded cooked chicken
    1 large bunch green onions, chopped
    1/4 cup salsa
    1/4 cup guacamole
    1 can refrigerator biscuits, grand size
    1 cup shredded shredded cheddar cheese

    • Preheat oven to 375 degrees.
    • Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.
    • On a floured board between wax paper layers, roll out each biscuit to about double the original size.
    • Fill each biscuit with chicken mixture and fold over into a moon shape.
    • Press the edges firmly to seal.
    • Bake 20 minutes or until golden brown.
    • Serve with a side of sour cream and salsa for dipping.

    PIQUANT CHICKEN with CHARRED TOMATO SAUCE

    Chipotle chiles add a nice smoky heat to the sauce.  Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream.

    PIQUANT CHICKEN with CHARRED TOMATO SAUCE
    3 pounds skinless chicken breast
    1-1/2 cups oil
    2 cans Chipolte Peppers in Adobo Sauce
    1 (can) 16 ounce whole tomatoes, chopped
    1 cup onions, chopped fine
    1/2 cup chopped celery
    1 large bunches green onions, chopped
    1/4 cup chopped parsley
    3 large cloves garlic, sliced thin
    3 cups chicken broth
    1 tablespoon red pepper
    1 teaspoon black pepper
    2 tablespoons sea salt
    2 tablespoons sugar
    1/2 teaspoon oregano
    2 tablespoons Worcestershire sauce

    • Drain peppers, retaining sauce. Finely chop peppers and set aside.
    • In a heavy skillet, add 1/4 oil and heat until hot. 
    • Add 1/2 cup flour and stir mixture until roux is a nice caramel color.  Set aside.
    • In a 4 quart heavy pot add 2 to 3 tablespoons of oil and adobo sauce. 
    • Cook on low heat until brown in color. 
    • Add onions, celery, garlic and stir until mixture is sauteed. 
    • Add roux, a pepper or two depending on your heat index and whole tomatoes, while continuing to stir to keep mixture from sticking to bottom of pot. 
    • Slowly add chicken broth while stirring to blend all ingredients together. 
    • Add all seasonings, sugar and Worcestershire sauce. 
    • Cook on medium heat for about 1 hour, stirring every 10 to 15 minutes. 
    • Turn down heat, and add green onions and parsley. 
    • Heat remaining oil until hot. 
    • Slowly add chicken and pan-fry until slightly brown. Salt and peppering generously.
    • Drain on paper towels to remove excess oil. 
    • Slowly add chicken to the sauce and cook for about 45 minutes.

    WEEK NIGHT CHICKEN ENCHILADAS

    I’ve been making these for years on weeknights and they are a family favorite for a quick meal.

    WEEK NIGHT CHICKEN ENCHILADAS
    2 cups chopped chicken*
    1 can green chiles, chopped and drained well
    1 can roasted garlic cream of mushroom soup
    tortillas,
    grated Mexican blend cheese
    PURE
    • Preheat oven to 350 degrees.
    • Mix the soup and green chiles together.
    • Fold in chicken pieces.
    • Spray baking dish with PURE.
    • Stuff and roll tortillas.
    • Place in baking dish.
    • Top with cheese.
    • Bake 30 minutes.

    These can also be prepared the day before so thay are ready for the oven the minute you walk in the door.