Tag: Mexican

Instant Pot Red Chili Beef

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This is a Instant Pot recipe of my Red Chili Beef recipe with coffee added.  I recently bought one and it is really easy and quick to use and clean. This is a spicy no-beans chili made with beef, a few vegetables, and spices. It can be served with white rice if you want some carbs to go with it.

Ingredients

  • 2 lbs of sirloin steak (other beef can be used also, just cook longer) cubed in about 1/2 to 3/4″ cubes
  • 1 tablespoon of cumin
  • 1 tablespoon chili powder
  • 1 teaspoon of chipotle chili powder
  • 1 teaspoon of new mexico hot chili powder
  • 1 teaspoon of salt
  • 1/2 cup of coffee (optional) water can be used
  • 1/2 cup of water
  • 1 small onion diced finely
  • 5 cloves of garlic minced
  • Canola oil for frying meat (1 tablespoon)
  • 1 teaspoon flour
  • 1 8 oz can tomato sauce

Directions

Put Instant Pot on saute and let heat up for a minute or two, then add Canola oil and fry meat on 1 side till browned, then deglaze with coffee and water and cancel saute setting. Now add the rest of the ingredients and stir. Close lid and pressure valve on Instant Pot. Set for meat/stew setting and select less, then start pressure cook cycle. When done cancel and natural release pressure, now serve and enjoy.

Excellent Fish Tacos

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I got back from a fishing trip and have a freezer full of fish, so this is one of the great ways to prepare the Pacific Whitefish that I caught. Cod or any other form of mild fish can be used also.

Ingredients

  • Canola oil (Enough to fry fish in)
  • Fish Fillets. (White fish such as cod) cut into 6 inch strips
  • Corn tortillas 1 or 2 for each taco
  • 1 cup all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 egg, beaten
  • 8-10 oz of  beer
  • Sauce
    • 1/4 cup of mayonnaise
    •  2 chipotle peppers in adobo sauce
    • 1/2 teaspoon of garlic powder
  • Option toppings
    • shredded cabbage
    • pico de gallo (chopped onion, tomato, cilantro with lime juice and salt)

Directions

Prepare sauce by chopping chipotle finely and mixing with mayonnaise and 1/2 teaspoon of garlic powder. Prepare pico de gallo if desired by chopping and combining pico de gallo ingredients. Combine flour, garlic powder, paprika, salt, black pepper, egg, beer in a bowl and mix till smooth. Spay each tortilla with a little cooking oil and lightly fry in a hot pan for about 1-2 mins per side and set aside. Add oil to pan and heat to about 350 degrees. Dip fish strips into batter and fry for about 5 mins or till done turning over once. Put a layer of the chipotle sauce on the tortilla, then the fish and finally toppings. Fold over, serve and enjoy.

Everyone’s Favorite Salsa

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I have made this salsa many times and have made some tweaks to the recipe. Whenever I make it everyone loves it and wants the recipe. You might need to make extra because it will be gone quickly. So here is is the recipe.

Ingredients

  • 1 14 oz can of fire roasted diced tomatoes along with juice.
  • 3 med to large cloves of garlic roughly chopped
  • 1 half of a large onion roughly chopped
  • 1 hot roasted hatch chili or 2 jalapeno peppers (adjust to desired spiciness)
  • Juice from 1/2 of a lemon
  • Juice from 1/2 of a lime
  • Approx 7 sprigs of cilantro
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of salt
  • 1/4 cup of water if needed to thin the salsa so it is not to pasty

Directions

Add everything to a food processor and process till everything is chopped up somewhat fine. Adjust to taste by adding lemon or lime juice, salt, and cumin. Serve with chips or your favorite food.

Spicy Green Chili Chicken Soup

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The weather is rainy and a little cooler, so I wanted to make something warm,  comforting, spicy, and with great flavor. Here is what I came up with:

Ingredients

  • 2 boneless skinless chicken Breast
  • 32 oz of chicken broth
  • 1 – 4 oz can of hot green chilis (I used hatch brand)
  • 2 tablespoons of flour
  • 1 1/2 tablespoons of butter
  • 4 cloves of garlic (these were medium to small size)
  • 3 tablespoons of cream cheese
  • 1 teaspoon of cumin
  • 1/2 teaspoon of chili powder (I used New Mexico Hot, others can be used)
  • Optional: Finely diced Jalapeno
  • Salt (if needed, taste at end to determine)
  • Optional: Chopped green onion for topping

Directions

Cook chicken in a covered bowl in the microwave for about 10 – 15 minutes on 40% power till done, but not overcooked. Let cool, then cut across the grain into 1 inch pieces and roughly shred, set aside. Now in a large saucepan on high heat, add butter and garlic. Saute for 1 minute then add flour and make a roux (stir together) let cook for about 2 – 3 minutes, then add the chicken broth slowly while stirring to eliminate lumps. Now add in the chicken along with the rest of the ingredients and let cook for 20-30 minutes stirring till cream cheese is dissolved and chicken is as soft as desired. If you like it spicier, you can added add some jalapeno if you want it spicier. Taste and end and add salt if needed. Top with green onions and serve.

Red Chilli Beef Tacos/Burritos Recipe

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I have had some really good red chili beef tacos at restaurants. They can be pretty expensive so I decided to make some myself. It turned out great and everyone really likes it. The added bonus is you can make enough for 12 large servings for a little more than the price of one meal of this at a restaurant.

Ingredients

  • 3-5 pound Cross Rib Roast
  • 2 level tablespoons of chili powder
  • 1 level tablespoon of chipotle chili powder
  • 1 – 2 tablespoons of New Mexico chili powder
  • 1 teaspoon of salt (More can be added later if needed)
  • 1 teaspoon ground cumin
  • 1 tablespoon oregano
  • 1/2 of a large onion sliced thin
  • 4 large cloves garlic chopped
  • Tortillas for tacos or burritos
  • Fresh chopped cilantro and diced onion for topping

Directions

Cut Cross Rib Roast into about 3-4 inch chunks. Mix the next 6 ingredients in a bowl and coat the chunks of roast, and pour any remaining in the crock pot over the meat.  Sprinkle the onions and garlic over the meat chunks and cook on high for 6 to 8 hours till the meat easily shreds. Shred the meat and serve in a burrito or taco with the fresh onion and cilantro.

Red Chili Beef Tamales

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These tamales taste really good. I have tried to make it easier and less time consuming to make, but made sure they still have a great flavor. Of course you could go the long route like making your own chilli sauce and spend considerably more time, I have done this before, and the would taste even better. But these are definitely a big step up from store bought ones. Here is the recipe:

Ingredients

  • Meat
    • 1 3lb beef rump roast
    • 2 cups of water (to cook the meat in)
    • 2 16 oz cans of good enchilada sauce
    • 1 tablespoon garlic powder
    • 1 teaspoon chipotle chili powder
  • Masa
    • 3 cups of Masa Mix
    • 1 cup of vegetable shortening
    • 1/2 tsp salt
    • 1/2 cup of the Beef cooking liquid
    • about 1 cup of water (add to masa while mixing till forms a dough consistancy)
  • Corn Husks

Directions

Cook the roast till falling apart (6-8 hours in a crock pot or 1 1/2 hours in a pressure cooker). When roast is nearing cooking completion take cans of enchilada sauce and heat in a pan and add in the garlic and chili powder and simmer for about 15 minutes to combine the flavors. Also soak the corn husks till pliable.  Remove meat and cut into chunks and shred. Now add enchilada sauce and mix. Add all the Masa ingredients to a mixing bowl and mix with an electric mixer till combined. Take the masa mixture and spread over a corn husk and then add about 1 tablespoon of the meat mixture to it and roll the coated corn husk around the meat so it surrounds it. Fold the end of the tortilla up and set on a plate so it doesn’t unravel. Continue to repeat all tamales are done. Now stack as many as will fit into a steamer leaving enough room between for steam to flow around all of them and steam for about 20 minutes till the masa is firm. Let cool enough to eat. You can refrigerate or freeze the extra and microwave later.

Mexican Chicken Rice bowls

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Mexican Grilled Burrito Bowl
Mexican Grilled Burrito Bowl

This is my own version of a Chipotle burrito bowl. You can make this vegetarian by leaving out the Chicken or vegan by leaving out the cheese also. One meat substitute that I have not tried is to marinate tofu and grill it instead of chicken, which might turn out to be good also, if you try it you can leave a comment on how it comes out. Also if you leave out the meat you will probably want to add in guacamole.

Ingredients

  • 3 boneless skinless chicken breasts Sliced thin (I slice each to make 3 filets)
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp salt for marinade + 1/2 tsp for black beans.
  • 1 tsp red pepper flakes
  • 1/4 cup lime juice
  • 4 cloves of garlic minced
  • 1/3 cup of canola oil
  • 1 bunch of green onions sliced finely
  • 2 cups of black beans (1 can rinsed or two cups of cooked black beans)
  • 1 chipotle pepper (canned in adobo sauce) minced along with 1 – 2 tbsp of the adobo sauce
  • Sour cream
  • Shredded Cheddar Cheese
  • 6 -8 cups of cooked rice

Directions

Mix the first 9 ingredients in a bowl and let the chicken marinate for 1 – 4 hours. While marinating chicken mix the chipolte pepper and adobo sauce and 1/2 tsp of salt with the black beans. Remove chicken from marinade and grill on a very hot grill so it is slightly charred on the outside and done through. Dice chicken into pieces. Now put 1 cup of cooked rice in a bowl, add cooked diced chicken, a scoop of the black bean mixture, a spoonfull of sour cream and sprinkle cheese on top. You can also add your favorite hot sauce on top also. Enjoy.

Smokey Spicy Refried Black Beans

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Smokey Black Refried Beans
Smokey Black Refried Beans

Ingredients

  • 1 1/2 cups of dried back beans (or 1 can of black beans)
  • 4 cloves of garlic finely diced
  • 1 jalapeno pepper finely diced
  • 2 tablespoons of olive oil
  • 1 teaspoon of ground cumin
  • 1 chipolte pepper finely diced
  • 1 cup of vegetable or chicken broth
  • 1/2 teaspoon of salt (less if canned beans used)

Directions

If using a can of black beans skip ahead to frying the garlic and peppers, otherwise soak beans overnight then drain and put into a pan and cover with 1 inch of water and simmer covered for about 1-2 hour till tender. Now drain and pour into a bowl and put aside. Now rinse pan and add the olive oil on medium high heat and add in garlic and jalapeno and fry for about 3 minutes till tender. Add in cumin and chipolte and fry for another 30 seconds, then add in beans and chicken broth. Cook for 30 minutes to 1 hour till beans are falling apart. Now add in salt (you can add additional salt to  taste). With a stick blender, blend till it becomes a paste, but not all the beans need to be completely. If you don’t have a stick blender, put about 1/2 or all of the beans in a food processor and process, then add back into rest of beans and stir. Serve with rice and tacos, or scoop some into a flour tortilla add cheese roll up and you have a bean burrito.

Best Steak Quesadillas

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Delicious Steak Quesadillas
Delicious Steak Quesadillas

This taste incredible and take 20 minutes to make. I can’t say they are the healthiest food to eat, they do have steak, cheese and flour tortillas, but you can use whole wheat tortillas and use a little less cheese to reduce the fat if you want.

Ingredients

  • 1 1/2 lb sirloin steak, cut into strips
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp ground oregano
  • 1 tsp garlic powder
  • 1 tablespoon of canola oil
  • 12 soft taco size flour tortillas
  • 1 16 oz package of shredded medium or mild cheddar cheese

Directions

Spread steak strips on a plate and sprinkle the cumin, pepper flakes, salt, oregano, and garlic powder on the meat and mix around with you hands to coat the meat. Heat pan till hot, add oil and steak and fry over high heat till browned and cooked. Set aside and clean the frying pan and heat pan again on medium high heat till the pan is hot. Now place one tortilla in the pan spread a thin layer of the cheese, then some of the steak, and a little more cheese over the meat and put a tortilla on the top. Heat till the bottom tortilla is lightly browned and then flip over and brown the other side. The cheese should be melted. Remove from then pan and cut into quarters on a cutting board. Plate and serve with some hot sauce, salsa, or guacamole.

Flavorful Grilled Steak Fajitas

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SteakFajitas1
Succulent Steak Fajitas

The flavors of the marinade combine to form a great taste. This fajita recipe has a LOT of flavor due to the marinade. Whenever I make this it goes quickly and I rarely have left overs.

Ingredients

  • 2-3 lbs of skirt steak cut into about 8″ long steaks
  • 1 small onion chopped finely + 1 onion sliced.
  • 10 – 15 sprigs of cilantro minced finely
  • 1/4 cup of lime juice
  • 4 cloves of garlic minced finely
  • 1 tsp ground coriander
  • 1 tsp red pepper flakes
  • 1/4 cup of canola oil
  • 1 bell pepper sliced

Directions

Add all the ingredients but the sliced onion and bell pepper into a ziploc bag and marinade for at least 2 hours or up to 10 hours in the refrigerator. Grill the steaks on a very hot grill so you get some char on it. While the steaks are grilling fry the sliced onions and bell peppers in a preheated pan and get a little char on them cooking till tender. When the steaks are done, let them rest for 10-15 minutes, then slice across the grain. Serve with taco size flour tortillas, grilled onion and bell pepper, salsa, cheese, guacamole and sour cream laid out to create the fajitas. Everyone can customize their fajita by adding the toppings they like.