Posts tagged ‘Mexican’

December 15, 2009

2nd Round: Cuban Braised Beef Enchiladas

I had left over shreeded beef from the Slowcooker Cuban Beef and had some Green Sauce in my freezer. This was a fast weeknight dinner! I got home late from work tonight and still got to eat within a half hour of arriving home. HEY! 30-Minute Meal…(ha ha ha).

Left over Beef from Cuban Braised Beef
1 package corn tortillas (I found these handmade style corn tortillas – La Tortilla Factory they don’t crack! Savemart carries them.)
Tomatillo Sauce (or your favorite green sauce)
1 avocado
chopped cilantro (for garnish)
cotija cheese (for garnish)
lime wedges (for garnish)

Preheat oven 400 degrees.

Heat the tortillas according to the package directions so they become pliable. Top tortillas with the shredded beef and veggies, and roll tortilla. Place in a pan sprayed with cooking spray.

Top the enchiladas with green sauce. Cook for 20 minutes until sauce is bubbling and beef is hot.

Top with crumbled cotija (my favorite mmmm), cilantro, and squeeze of lime!

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December 15, 2009

Tomatillo Sauce (Green Sauce)

I use this sauce for enchiladas, taquitos, taco topping, or just plain dip…I just looked at a few different recipes from Bon Appetit and Food Network and made up my own recipe. See my 2nd Round Cuban Enchiladas.

1 lb tomatillos
1 white onion
1 jalepeno (add more for heat)
2 Pasilla Peppers
3 cloves of garlic
1 lime (juice)
½ bunch of cilantro
½ c. chicken broth
handful of crumbled cotija
1 T cumin
Salt
Pepper
1/8 c. Olive Oil (plus extra for coating veggies)

Preheat oven 400 degrees.

Quarter onions, peel skin off tomatillos and cut in half.  On foil lined baking sheet add tomatillos, onions, peppers and garlic.  Drizzle with olive oild and rub onto veggies. Season with salt and pepper.

Roast for 25 minutes until peppers blister and onion is cooked through. Allow to cool a bit. Put peppers in a plastic bag to steam for easy skin removal.

Peel onions, garlic, and peppers. Add veggies to a food processor or blender and process until veggies are chopped. With the processor running add broth, olive oil, cumin, cilantro, lime juice, and salt and pepper. Stir in cotija cheese.

This sauce freezing very well!

December 7, 2009

Slow Cooker Spanish Rice

This is the Completely Homemade version of the boxed rice dinner from the other night…this actually came out really good. I had never made rice in the slow cooker so I looked around at some slow cooker rice recipes online and was a little skeptical, but this turned out really good.

1lb. ground beef or shredded chicken (optional)
2 c. Long grain rice
2 ½ c. chicken stock
1 – 28 oz can of diced tomatoes
1T veggie oil
1 green pepper
2 celery stalks
1 white onion
1T New Mexico chili powder
1t. cumin
1/8 t. cayenne pepper
1t. salt
1/8 t. pepper
2 green onions (for garnish)
Cilantro (for garnish)

DICE onion, green pepper, and celery finely. Cook the ground beef and drain the oil. In the same pan, sauté green pepper, celery, and onion in olive oil. Add rice and sauté 3 minutes or so. Mix all ingredients in a crock-pot and cook on Low for 6 hours.

SHORTCUT – you don’t have to sauté the veggies (however sautéing adds depth and flavor). Also you could use left over roasted chicken or cooked chicken.

STOVETOP DIRECTIONS – after sautéing rice and veggies, add the ingredients to the pot bring to a boil, then cover and reduce heat. Cook for 20 minutes or until rice is tender.