Tag Archives: Mexican

Chipotle’s Chicken

 Meat - Chicken - Chipotle Chicken (1)        Meat - Chicken - Chipotle Chicken (4)

This recipe comes from www.thedomesticman.com where my wife found it one day.  He has an inspiring story and you should visit his site and read about him.  He came up with this recipe to mimic the Chipotle’s Chicken Bowl Chicken.  I had never been to a Chipotle’s (living in Jackson Mississippi makes that difficult), but we were in Atlanta one week-end and decided to try it.  Frankly, this recipe is far better than the Chipotle’s chicken.  I wasn’t that impressed with Chipotle’s even though I fully support their ideals.

 

This is easy and quick and really good.  He has the recipe for the rice that I’ll post another time.

 

What You’ll Need:
2 ½      lbs       Chicken (boneless, skinless thighs)
2                      Garlic Cloves
1 ¼       c.         Olive Oil
1          TB        Chipotle Chile Powder
½         tsp.      Oregano (dried)
2          tsp.      Salt
1          tsp.      Black Pepper

1          tsp.      Paprika
2          tsp.      White Vinegar
1          tsp.      Lime Juice

 

What You Do:

1.  Blend all of the chicken ingredients (minus the chicken!)

2.  Mix them with the chicken and marinate overnight.

 

3.  Heat a cast iron skillet (preferably) to medium high heat

4.  Put the oven on 425 Degrees

5.  Sear the chicken 3 minutes on each side

6.  Put pan in oven and cook for 12 minutes

 

 

Meat - Chicken - Chipotle Chicken Bown

Tortilla Soup

This is from one of Rick Bayless’mexican cookbooks called “Mexican Everyday”. I hope he doesn’t mind that I’m putting it here but this is a great recipe that should be part of everyone’s repertoire. It is very easy and people go ga-ga over it.

Every Christmas I have all the family members over for a simple soup night so they don’t have to prepare dinner the night before Christmas. I made this one year and now they won’t let me leave it off the menu. Make this and invite friends over and they will keep coming over so make sure you like them because you won’t be able to get rid of them.

What you will need:

1 lg. dried pasillo Negro Chile

1 15-0z can fire-roasted tomatoes

2 TB. Olive Oil

1 Onion

3 Garlic Cloves

2 quarts chicken stock

4 c. cooked chicken – cubed or shredded

Condiments

Avocado

Cheese

Tortilla Chips

Cilantro

Limes

What you do:

1.Heat a frying pan. Roast the pepper by just mashing it down until brown and fragrant

2.Take off the stem and blend in blender with tomatoes

3.Sautee the onions and garlic until translucent

4.Remove from pan with slotted spoon leaving oil in pan. Add to blender and blend

5.Let the pan get hot then add the puree to the pan. Let reduce to tomato paste consistency

6.Add the chicken broth and let simmer 15 min.

7.Add the chicken and let get hot again

8.Serve with the condiments.

Taqueria Truck in Jackson, Mississippi

We were driving home the other day and my wife asked me if I knew about the Taqueria Truck right off of Ridgewood Rd.  I had not so she pointed it out to me and we figured we would have to try it someday.  Well, today she was working on painting a bed frame and was busy and I was working on doing as little as possible so neither of us had time to put lunch together.

Let’s try the Taqueria Truck!

She had to go to Home Depot to get some more paint and I had to lay down and rest so we figured she could pick something up on the way back.  And she did. 

I should have taken a picture of the food but I wasn’t thinking I would blog about it but Jackson has some really neat parts to it so I decided to write a blurb about it.  Turns out, she took some pictures so they are below.

2013-11-09 Taqueria Food Truck (2)

The food was fresh and it was good.  Their guacamole had some ingredient that I don’t use and I couldn’t pinpoint it but it was really good and that is the only point as far as I am concerned.   The salsa was fresh.  We had a chicken,  a pork and a beef taco and all three was very good.  We liked them but we thought the meat could have be seasoned a little better to stand up to the crema and red sauce that was layered on top of the lettuce and onions.  All in all it was a nice lunch and authentic Mexican cooking.

2013-11-09 Taqueria Food Truck (1)

Pork Tenderloin a la Mexicana

Pork - A la Mexicana (2)

 

What you will need:

2

lg

Poblano Chiles – broiled and skin removed and sliced into 1-inch pieces

1 ½

lbs

Pork Loin – cut in 1-inch cubes

1

med.

White Onion – sliced in quarter circles

4

cloves

Garlic – minced

1

28 oz can

Diced Tomatoes (Fire-Roasted if you can)

¾

c.

Beef Broth

½

c.

Chopped Cilantro

 

 

Salt to taste

 

What you do:

1. Roast the chiles and put in bag to steam the skin off – 5 minutes.  Remove skin and slice.

2. Brown the pork in a pan with salt.  Set aside

3. Sautee the onions in oil for about 5 min.

4. Add the garlic for another 3 min.

5. Add the tomatoes and beef broth and let thicken – 5 to 10 minutes

6. Add the pork and cilantro and simmer another 5 to 10 minutes

 

Pork - A la Mexicana (1)

 

This is a very tasty and authentic recipe I got from Rick Bayless’ Book “Everyday Mexican”.  It is really easy to make and you can change it up however you like.  I made it pretty much the way he said and it turned out great.  Wait a minute, actually I breaded the pork in a flour and potato flour mixture before frying.  I think it would be good either way. 

 

You can substitute another meat if you want and you can eat it as is or we thought it’d be great in a soft corn tortilla.

 

I’m trying to understand Mexican cooking and I am starting to get an idea of how it goes and how I could take anything and cook it in a Mexican style.  The flavors can be so simple to be deceptive or they can be complex.  So far, the simple recipes are great and EASY to make.  Your friends and family would be very impressed if you served this up one evening for dinner.

Pork Tenderloin a la Mexicana

 

 

What you will need:

2

lg

Poblano Chiles – broiled and skin removed

1 ½

lbs

Pork Loin – cut in 1-inch cubes

1

med.

White Onion – sliced in quarter circles

4

cloves

Garlic – minced

1

28 oz can

Diced Tomatoes (Fire-Roasted if you can)

¾

c.

Beef Broth

½

c.

Chopped Cilantro

 

 

Salt to taste

 

What you do:

1. Roast the chiles and put in bag to steam the skin off – 5 minutes.  Remove skin and slice into 1-inch pieces.

2. Brown the pork in a pan with salt.  Set asidePork - A la Mexicana (2)

3. Sautee the onions in oil for about 5 min.

4. Add the garlic for another 3 min.

5. Add the tomatoes and beef broth and let thicken – 5 to 10 minutes

6. Add the pork and cilantro and simmer another 5 to 10 minutes

 

This is a very tasty and authentic recipe I got from Rick Bayless’ Book “Everyday Mexican”.  It is really easy to make and you can change it up however you like.  I made it pretty much the way he said and it turned out great.  Wait a minute, actually I breaded the pork in a flour and potato flour mixture before frying.  I think it would be good either way. 

 

You can substitute another meat if you want and you can eat it as is or we thought it’d be great in a soft corn tortilla.

 

Pork - A la Mexicana (1)

 

I’m trying to understand Mexican cooking and I am starting to get an idea of how it goes and how I could take anything and cook it in a Mexican style.  The flavors can be so simple to be deceptive or they can be complex.  So far, the simple recipes are great and EASY to make.  Your friends and family would be very impressed if you served this up one evening for dinner.

Mexican Seasoning Mix

Mexican Spice Mix (2)
I’ve been wanting to have my own seasoning mixes from different parts of the world just to have on hand when I wanted that flavor.  Armed with my own knowledge of what Mexican spices are, I searched the Internet for more ideas and came up with this one.  I like it lot and it will store for a very long time.

1 TB salt

2 TB  chipotle or ancho chili powder
1/2 TB black pepper
1/2 TB ground cumin
1/2 TB granulated garlic
1 tsp ground turmeric
1 tsp ground oregano

1 tsp thyme
1/8 – 1/4  tsp ground cayenne pepper

 

Mix well and store in an airtight container.

Of course, you can add more or less of any of these to your taste but this is a place to start from. 

Omit the salt if you want just the seasoning and want to add your own salt as you cook.

I’ve put this on just about anything I’ve cooked:  eggs, potatoes, broccoli, whatever!

The chipotle or ancho chile powder can be found at a well-stocked grocery store or at a Mexican grocery.   They usually have a lot of nice spices.

Pork Tingas

Once a week we go to our favorite Mexican restaurant and have chips and salsa (of course) and a couple of little dishes usually tacos de adobada and chalupas.  It’s always tasty and comfortable but lately we have not been feeling so great after we eat.  I don’t know if we’re eating too many chips or if they use a lot of processed food or what.  I figured I could cook the same food at home and then we would know what was in it.

Since Cinco de Mayo was this weekend I decided to try a few things.  I’ve done the standard Mexican dishes of tacos and burritos and nachos and stuff and everything but I wanted to know what authentic Mexican cooking is like.  So I looked up what spices go into Mexican cooking.  I want  to understand this food so I won’t necessarily need a recipe to make a normal Mexican dish.  I have a Rick Bayless cook book that I’m using for inspiration to try to get the basics down.  I just want to be able to say, “yes, I can cook Mexican and know in my heart that I could walk into a kitchen and cook something Mexican.

I’m still in the beginning stages of this but I know this journey will be well worth it. 

I figured the best place to start would be with the spices and flavorings that make the tastes we can pinpoint as Mexican.  It’s not quite as simple as that though because it is also what you put the flavorings on that will determine if it is really Mexican cooking or you just know how to put hot chiles and cumin on a turkey.

I like to just jump on in and start cooking and learn as I go, so… 

First up is Pork Tingas.  A simple dish so I thought I’d start there.  You slow-simmer the pork with potatoes in a tomato-chipotle sauce.  It’s very easy but you need a slow-cooker.  We brought home a pork shoulder from the store.  I trimmed it up as best I could then cut it into cubes .  The sauce was easy to make.  You line the slow-cooker with some cut up yukon golds, put the pork on top of that and top it with the sauce then cook it on high for  6 hours.  The hard part was having to smell it all day without being able to eat it.  Here’s the recipe

 Pork Tingas - Cubed Pork

 

What You’ll Need:

1 pound red or Yukon gold potatoes – cut in 1-inch pieces

2 pounds pork shoulder

 

The Sauce:

1 28-oz can tomatoes

4 canned chipotle peppers

1 TB of the adobo sauce from the can

1 TB Worcestershire sauce

1 tsp. oregano (preferably Mexican)

3 garlic cloves – chopped

1 onion – sliced

Salt to taste (about a teaspoon)

 

The Toppings:

Warm tortillas

Queso Fresco or just cheese

Avocados slices up

 

What You Do:

1. Mix all of the sauce ingredients together

2. Line the slow cooker with the potatoes

3. Put the pork on top

4. Put the sauce on top of the pork

5. Cook on high for 6 hours

 

When it is ready, scoop it into the tacos, top with cheese and avocados. 

 

This really felt like a Mexican dish you would get in a real Mexican restaurant.  The meat fell apart, the potatoes were firm and soaked with the tomato sauce and the sauce was spicy and fragrant.  Try this dish and you won’t be disappointed.

 

pork tingas