Huevos Rancheros

Recipes: 0 Comments; 04 Apr 2010 Ingredients 2 small tomatoes 1 small red onion 1 medium jalapeno pepper, chopped 2 cloves garlic; 1 chopped, 1 smashed 1/2 teaspoon hot sauce 1 teaspoon ground cumin Kosher salt and freshly ground pepper 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 15.5-ounce can black beans, drained and rinsed 4 large eggs 4 6-inch corn tortillas, warmed 1/2 cup shredded mexican cheese blend (Kraft Authentic Mexican melting cheese blend works well) Chopped fresh cilantro Directions Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and ... {Tags: breakfast, eggs, mexican} {More...}

Chicken Tortilla Soup

Featured, Recipes: 0 Comments; 01 Mar 2010 After years of trying to figure this one out, I finally combined Rick Bayless' version from his Mexican Everyday cookbook and an old weight watchers recipe (from the take-out tonight! cookbook) and it was fantastic. Ingredients 1 large dried pasilla (negro) chile 1 15oz can fire-roasted diced tomatoes Olive oil 1 medium onion, sliced into strips 1 red bell pepper, sliced into strips 3 garlic cloves 1 tablespoon chili powder 2 teaspoons cumin 2 quarts chicken broth About 1.25 lbs or chicken breasts. You can cook it beforehand and shred it into chunks, or cut it into 1/4" cubes and put in at the end (be sure it cooks for about ... {Tags: chicken, mexican, soup} {More...}

Recipes: 0 Comments; 12 Sep 2009 This would of course also work with pork, and the proportions actually match those needed for a 5lb pork butt (you just need to cook it for 2.5 hours instead of 25 minutes). Ingredients 3 California chiles 1 ancho chile 1 guajillo chile 1 cascabel chile 1 chile de árbol (or guajillo) 1 bay leaf 3/4 cup orange juice 1/4 cup pineapple juice 1 tablespoon white vinegar 1 teaspoon cinnamon 1 teaspoon sea salt 1 clove garlic 1 teaspooon kosher salt 3/4 teaspoon pepper 3/4 teaspoon garlic salt 1/4 teaspoon Mexican oregano 1/4 teaspoon achiote condimentada (seasoned achiote paste — the powder also works well) 1 red onion, sliced thin, divided 2.5-5 lbs. chicken breasts, sliced 1/2" thick 8oz canned pineapple, ... {Tags: chicken, mexican, tacos} {More...}

Recipes: 0 Comments; 23 Sep 2007 Ingredients: 1 large red onion, peeled and coarsely chopped 5 cloves garlic, peeled and cut in half 4 jalapeno peppers, seeded and diced 8 plum tomatoes, cored and cut in half 2 tablespoons olive oil 1 teaspoon salt 2 long green chiles, seeded and diced 1/4 cup fresh lime juice 2 teaspoons ground cumin 1 small bunch fresh cilantro, finely chopped 1 cup water (use your judgment) Salt and ground black pepper, to taste In a large, heavy tinfoil lined heatproof pan, spread the onion, garlic, jalapenos, and tomatoes. Drizzle olive oil and salt over all. Place pan under the broiler and cook until tomatoes are charred, about 8 minutes. Remove and cool ... {Tags: mexican, salsa, tomatoes} {More...}

Recipes: 0 Comments; 19 Aug 2007 Ingredients: 1/2 pound tomatillos, coarsely chopped 1/4 cup chopped onion 1/4 cup fat-free sour cream 2 tablespoons chopped fresh cilantro 2 tablespoons cider vinegar 1 tablespoon fresh lime juice 1 teaspoon sugar 1/8 teaspoon kosher salt 1 avocado, peeled 1 serrano chile, seeded and chopped Place tomatillos and next 9 ingredients (through serrano) in a food processor; process until smooth. {Tags: avocado, mexican, salsa, tomatillos} {More...}

Recipes: 0 Comments; 30 Jun 2007 Ingredients: 10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped 3 tablespoons fresh lime juice 1/4 cup finely chopped red onion 1 jalapeno pepper, finely chopped 2 tablespoons olive oil 1 tablespoon honey Salt and freshly ground pepper 1/4 cup coarsely chopped cilantro Directions:Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving. {Tags: mexican, salsa, tomatillos} {More...}

Recipes: 0 Comments; 26 May 2007 Ingredients: 1 tsp olive oil 1 lb skinless, boneless chicken thighs, trimmed of all visible fat, cut into 2" chunks 1 onion, chopped 1 green bell pepper, seeded and chopped 2 garlic cloves, minced 1 cup long-grain white rice 1 chipotle in adobo, chopped 1 can (8 oz.) tomato sauce 1 cup water 12 pimiento-stuffed olives, chopped 1 cup frozen peas Directions: Heat oil in a large non-stick skillet over medium-high heat. Swirl in the oil, then add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate. Add the onion, bell pepper and garlic to the skillet. Cook over medium heat, stirring occassionally, until softened, about ... {Tags: chicken, mexican} {More...}

Recipes: 0 Comments; 17 Apr 2007 Sausage: 1 1/2 tablespoons Hungarian sweet paprika 2 tablespoons minced garlic 3 tablespoons dry red wine 2 tablespoons sherry vinegar 2 teaspoons ancho chili powder 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander 1/2 teaspoon black pepper Dash of kosher salt 1 2/4 pound ground turkey breast Chili: 2 tablespoons olive oil 2 cups diced onion (about 2 medium) 1 tablespoon ground cumin 1 tablespoon finely minced garlic 2 teaspoons dried oregano 3 canned chipotle chiles in adobo sauce, minced 4 (15-ounce) cans black beans, rinsed and drained, divided 3 cups fat-free, less-sodium chicken broth, divided 3 cups water 2 (14.5-ounce) cans no salt-added diced tomatoes, drained 1/4 cup freshly squeezed lime juice 1/4 cup very finely chopped cilantro, divided Low-fat ... {Tags: chili, mexican, turkey} {More...}