Carnitas de las Collinas

 

Carnitas de las Collinas

     So who doesn't love tacos!? Well I was watching this special on one of those streaming services about the history of tacos and the amount of traditional styles you will find in Mexico. I was amazed at the different styles, flavors, and mostly pork type tacos. Also the addition of unusual fruits, etc. to the ingredient lists. So I decided to combine some typical flavors and create my own taco of the hills since I live in WV and up on a hill. Carnitas del las Collinas.

Ingredients:

• 1 lb thinly sliced pork tenderloin
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp cumin
• 1/2 tbs white vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 cloves garlic minced
• 1/2 sliced white onion
• Flour tortilla
• Tomatillo salsa/ Salsa Verde
• Shredded cabbage
• Diced/cubed cantaloupe

1. In a large sealed bag combine sliced pork tenderloin with the paprika, oregano, cumin, vinegar, lime and orange juice, garlic and white onion. Seal and marinate for no more than an hour. 

2. Take flour tortillas and lightly brown in a skillet over medium high heat.

3. Now in a large skillet toss in the bagged marinated pork and onion and sauté until starting to brown and the liquid thickens up.

4. Now layer your tacos. Pork, sliced cabbage, tomatillo salsa, and top with the diced cubed cantaloupe.

Prep time: 15 minute

Cook Time: 10 minutes

Serves: 2+

     These were the best tacos I have had in a long time. Delicious citrus and spicy flavored pork with the combination of tartness from the salsa and sweetness from the cantaloupe. I easily ate 8 of these in one sitting. These have now become my go to tacos for taco Tuesday. Give them a try! 

Chicken Chili

Want to have the Best Chicken Chili that is quick, easy, and delicious? Well look no further than here. Chicken Chili is one of those dishes that just sounds amazing. It has a small amount of heat, great warmth, and perfect flavor.  This recipe is so easy and quick you can prep it right before leaving the house to go to work. Set the Crockpot on low and let cook until you are ready to come home and serve. Simply shred the chicken and you have a delicious bowl of goodness. Top with sour cream or some tortilla pieces and you are ready to enjoy. Chicken Chili

Ingredients:

• 2 boneless chicken breasts
• 1 small can cannellini beans
• 1 small can diced green chilis
• 1 cup frozen corn
• 3 cups chicken stock
• Chili powder
• Cumin powder
• Onion powder
• Salt/pepper

1. Salt and pepper chicken breasts.

2. In large Crockpot place chicken breasts and pour in the chicken stock.

3. Mix in some chili powder, cumin, and onion powder. (Based on tastes).

4. Toss in rinsed and drained cannellini beans and green chilis.

5. Toss in the frozen corn. Cover and set on low.

The beauty behind this Chicken Chili is that it requires little to no work. I have had many different versions of Chicken Chili and everyone was painstakingly simmered on stove top, nurtured, etc. Why put in all that effort when you can have this Crockpot version that is just as good if not better.

Prep Time: 5 minutes

Cook Time: 4-8 hours on low

Serves: 3+

Ultimate Nachos

    Whether it is game day afternoon, or you just want something easy and oh so good for dinner. That craving of a good plate of nachos is always something I can get on board with. These are so amazing that you will make these at least 2 times a month if not more. These can easily be made in a crock pot and cook all afternoon or for about an hour on top of the stove in a large skillet. Ultimate Nachos.

Ingredients:

• 1-2 boneless beef rib
• 1 can black beans rinsed
• 1 small can diced tomato/jalapeno
• 1/2 cup frozen corn
• 1 packet taco seasoning
• Nacho chips
• White queso
• Green onion

1. Cut the beef rib into 1/2 inch bite size strips. Place in bowl with 1/2 cup water and taco seasoning and let marinate overnight.

2. Toss into skillet, (or crock pot), and simmer until brown.

3. Stir in rinsed black beans, diced tomato/jalapeno, frozen corn, and some green onion. Cover and simmer on low for roughly 1 hour.

4. Heat up the white queso.

5. Place nachos on plate. Top with beef been mixture, drizzle some queso, and chopped green onion and serve.

    These nachos are definitely the ultimate meal for game day or just to indulge in some good old Tex-Mex cuisine. 

Prep Time: 10 minutes

Cook Time: 1 hour stove top, 3-4 hours crock pot.

Serves: 2+

Carne and Queso Burrito

Carne and Queso Burrito

 

 

 

     I must admit that I am one of those people who goes to that certain ethnic restaurant and orders the same thing. It doesn't matter where I am, what city I am in, or which restaurant; I always look for this one dish. Now, that is not to say I haven't tried other items on the menu. I have, and I always do at any different ethnic restaurant or different cuisine, however there is that one item that you just fall in love with. I am not sure if this even constitutes Mexican cuisine. All I know is I have found it at many different Mexican restaurants up and down the east coast. It always has a different name depending on the restaurant. So when it came time to name this post, I just called it what it is. A beef and cheese burrito. Nothing fancy, beef tips cooked with onion and stuffed inside a burrito topped with that all time favorite melted white queso cheese. Simple and delicious. I have to say I am a little addicted to that white queso cheese. I have attempted many recipes but have never quite gotten it right. So I on a whim actually found the cheese in a can at my local grocery in the Hispanic food section. Quick, easy, and no hassel. Carne and Queso Burrito.

 

Ingredients:

 

• 1 lb flank steak
• 1/2 white onion
• 1/2 cup beef broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 can Queso Blanco
• Flour tortilla
• Salsa 

1. Combine cumin, chili, garlic, and paprika in a bowl. Rub all over the flank steak.

2. Dice up onion and toss into a crockpot. Place steak on top and pour in beef broth. Cook at high for 1 hour then turn down to low for another 3-4 hours.

3. Once completed to your preference in tenderness, warm up flour tortilla's, heat up Queso Blanco on stove.

4. Slice beef into strips or chunks. Place in center of tortilla alone with onions. Roll up. Cover with Queso blanco and salsa. Serve.

Aromatic Chicken Stew

Aromatic Chicken Stew

     This dish is inspired by my older middle brother Greg. For this past Christmas he gave me a cookbook. Not just any cookbook but a true Mexican cuisine cookbook. Mexico The Cookbook written by Margarita Carrillo Arronte is a fantastic book filled with hundreds of recipes. I chose this first recipe because it seemed easy and the availability of the ingredients would be easy to come by here in West Virginia.

      The great thing about this cookbook is that she lists each recipe with not only ingredients needed but the region for which the recipes come from. Aromatic Chicken Stew comes from the Oaxaca region. The area is in the Southwestern region of Mexico close to the bend in the country. This dish was extremely easy to make, took very little time to prep, and filled the kitchen with fantastic aromas that kept me hungry for days. This dish was great. I made some adjustments because her original recipe served 6 and called for a whole chicken. Please enjoy my version of a Mexican dish called; Aromatic Chicken Stew.

 Ingredients:

• 2 small boneless chicken breasts
• 1 tbs vegetable oil
• ¼ diced red onion
• 1 clove diced garlic
• 2 diced tomatoes
• 1 diced green chile
• 1 clove
• 1 small Bay leaf
• ½ cup dry white wine
• 1 large potato diced
• White rice.

 

1.       In a pot place chicken and enough water to cover. Bring to boil and let simmer for 20 minutes. Remove chicken and set aside before cutting up into chunks. Reserve the chicken water.

2.       In a large sauce pan pour the oil and sauté the onion, garlic and tomatoes. Sauté for about 5 minutes.

3.       Place mixture in a food processor and add one cup of chicken stock reserved and puree. Strain through a sieve and sit aside.

4.       In same sauté pan add the potatoes, the chicken, the bay leaf, clove, and white wine. Pour in the pureed mixture and cover and let simmer for 20 minutes until the potatoes are cooked through. 

5.       Serve over the white rice.

 

(Note: my mixture got a bit dried out so I found using some tomato juice helped add more liquid for the dish to be uniform. You could use more chicken stock; however I didn’t want it thinning out too much.)

Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 2-4

Burrito Casserole

Burrito Casserole

 

 

     This dish was inspired by one of those nights where you are just craving one thing and decide to turn it into a completely other thing. This "casserole" was fantastic. All the great flavors of a delicious wonderful burrito. The beans, the meat, the corn, onion, and don’t forget the cheese. This is so easy and quick that it makes for a perfect meal during a busy weeknight. Or if you want you can make it before hand and stick it in the fridge to bake when in a pinch. I will definitely be making this dish again sometime soon. Very good. Burrito Casserole.

 Ingredients:

• Flour tortilla
• 12 oz can refried beans
• 1/2 jar salsa, (your favorite)
• 1 lb ground beef
• 1 packet taco seasoning
• Frozen corn
• Green onion
• Cheddar cheese



1. In a large skillet brown the ground beef over medium high heat. Drain off excess fat if needed.

2. Mix in a 1/3 cup water and taco seasoning. Boil and simmer until the liquid has evaporated and all the taco seasoning has been absorbed by the beef. Set aside.

3. Meanwhile in a microwave bowel combine the refried beans and salsa and microwave for about 30-60 minutes just until you are able to mix the two together and able to spread easily.

4.  Dice up your green onion. In a medium greased baking dish layer some flour tortillas. Spread some of the bean salsa mixture on top. Sprinkle some of the beef mixture. Then add some frozen corn and green onion. Repeat layers until you reach the top of the baking dish.

5. Top off with some cheddar cheese and bake covered for 20-30 minutes. Remove the cover and bake for another 10 minutes until the cheese starts to brown.

    Who doesn't love some browned cheese cooked on top?  That's it. A simple and delicious Burrito Casserole. Hope you enjoy.

Prep time: 15 minutes

Cook time: 30-40 minutes

Serves: 4-5



Los Gatas Enchiladas

Los Gatos Enchiladas

     A dish inspired by my good friend Kurstie Strothers Hendon who is from Los Gatos, CA.  She first made these enchiladas for me a couple years ago.  Not being one well known for making Mexican cuisine, as I was not brought up on this, I fell in love with them.  Since being from California she was raised on such dishes and this was her take on a Mexican classic.  I of course made a little change here and there but the overall ingredients are what she uses.  Forgive the picture.  I tried my hardest to make it look pretty.  All that matters in the end is how good this dish tastes and boy does it. Hope you enjoy my friends: Los Gatas Enchiladas

Ingredients:

• 2 medium chicken breasts
• 1/4 cup corn
• 1/2 can black beans
• 1/2 jalapeno pepper diced
• 1/2 onion diced
• 1 garlic clove diced
• 1/2 green bell pepper diced
• Small can black olives sliced
• 1 lg can mild red enchilada sauce
• Bag Mexican mixed cheese
• Flour tortillas

     I boiled my chicken in a small pot until done.  Dice up the chicken and set aside.  In a skillet drizzled with olive oil sauté your onion bell pepper, and jalapeno until tender.  Toss in the corn, black beans, garlic, and olives.  Stir and sauté a bit.  Pour in about a third of your enchilada sauce.  Mix the chicken back in and add a handful of the cheese.  Stir and simmer for about 5 minutes until all the ingredients are incorporated.  Pour a bit of the enchilada sauce into a baking dish.  Grab a tortilla and spread some of the mixture in the center. 

     Roll up and place in your baking dish.  Continue until you have packed all your separate enchiladas side by side into the baking dish.  Pour over top the rest of your enchilada sauce and sprinkle with generous amount of your cheese.  Cover with tinfoil and bake in the oven for 20-25 minutes.  This recipe makes anywhere between 6 and 8 individual enchiladas.  Enjoy!!!

Steak Tacos

Steak Taco

 

     I had bought a very cheap Flank Steak, one of my favorite cuts of meat.  Why, you may ask? Well because a flank steak, or skirt steak, is so versatile.  It is affordable and can be cooked anyway and used for so many different things.  The problem with this cut of beef is that you have to cut it properly or it will turn out tough.  So since I had this cut of beef in my freezer I decided to come up with a great Steak Taco.  I racked my brain trying to figure out a way to cook this steak in order to make it good for tacos.  I thought why not rub it with some traditional taco seasoning flavors and maybe even add some cocoa to give a different flavor.  So here goes: Steak Tacos

Ingredients:

• Flank steak
• 1.2 oz taco seasoning packet
• 1tbs cocoa powder
• 1 tsp chili powder
• 1 avocado
• 1 can diced tomatoes and chilies
• Fresh corn tortillas
• Mayo
• Lime juice
• Colby jack cheese

     Take the flank steak and rub it down on all sides with the taco seasoning, cocoa powder and chili powder.  Lay gentle on a hot grill or in the broiler.  Cook for about 15 minutes flipping halfway through.  (Cook the steak based on your preference. I like mine a bit rare).  Meanwhile in a skillet brown the corn tortillas in a little oil, fold, and sit aside on a paper towel.  In a small bowl mix in the mayo and lime juice.  Heat the tomatoes and chilies on the stove in a little saucepan. Slice the avocado. Once the steak is cooked to your liking. Slice at an angle in order to keep the flank steak tender. 

     Now take the mayo mixture and spread a bit on one tortilla. Lay down a slice or two of avocado, then some slices of steak. Top with a bit of the tomato mixture and sprinkle some cheese.  Enjoy the flavors as they combine into a nice hearty taco.  You would think that the spices from the steak and the heat from the chilies would be overpowering, however this dish was actually quite light and simple in its combination of flavors. Very delicious