Tag: Mexican

Taco Bell “Hot” Hot Sauce Recipe

Published on by richbLeave a comment

Ingredients

  • 6 oz Tomato Paste
  • 3 Cups filtered Water
  • 2 1/2 teaspoons Cayenne Pepper
  • 1 ½ tablespoon Chili Powder (I used New Mexico Red powder)
  • 2 ½ teaspoon Salt
  • ½ teaspoon Xanthan Gum (Can substitute Corn Starch)
  • 2 teaspoon White Vinegar
  • 1 teaspoon Onion Powder
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder

Directions

Add tomato paste to pan, add 1/2 cup of the water and mix till incorporated, then add another 1/2 cup and do the same till all but a little of the water is left (save about 3 tablespoons). Now add all the rest of the ingredients with the Xanthan Gum or Cornstarch and use the water left to mix in with it to avoid clumping then add it in. Mix everything till evenly incorporated. Heat to hot and steaming to pasteurize and this will also meld the spice flavors together. Add into Jars and keep in the refrigerator.

Note

Most of this recipe was take from Hot Rod’s Recipes and slightly adjusted. Thanks to him for a great recipe to start with. https://www.hotrodsrecipes.com/copycat-taco-bell-hot-sauce

Instant Pot Refried Black Beans

Published on by richbLeave a comment

This recipe can be scaled up as needed. This recipe makes about 4 side dish servings. For more punch to the flavor, taste and add some additional garlic powder to you liking.

Ingredients

  • 1 cup of black beans soaked in water overnight
  • 4 large cloves of garlic minced
  • 1 tsp ginger minced
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1 1/2 tsp Kosher salt
  • 2 tablespoons of olive oil
  • 3/4 cup of water

Directions

Set Instant Pot to sauté settings, add olive oil, garlic, and ginger. Saute for 1-2 minutes, then add rest of ingredients except salt along with water. Pressure cook on high for 55 mins and let pressure reduce naturally without venting. When depressurized, add in 1 tsp of salt and use stick blender to blend till at the desired consistency. Taste and add more salt to taste. These can be eaten with tortillas, made into tostadas or used as a side dish.

Roasted Green Chili Serrano Hot Sauce

Published on by richbLeave a comment

I wanted to make a somewhat spicy sauce with a somewhat thicker consistency an a nice roasted flavor. I like Salsa Verde and wanted to make something similar but a spicy version. So I used Serrano peppers to bring some heat and Anaheim to tame it a little and provide the specific flavor that chilis have and thicken it a little. It doesn’t have that much salt so it is healthier than most store bought sauces. The rest of the ingredients give the Salsa Verde flavor. It makes about a pint of sauce and it came out pretty good. This is a little bit spicy, if you want to have it more spicy, you can add more Serrano peppers till you get it the way you want it. I am doing a fermented version of this with a little ginger added and want to see the flavor difference with the fermentation. If it comes out good I will post it later. Here is the unfermented sauce recipe.

Ingredients

  • 4 Serrano Peppers w/stems removed
  • 2 Anaheim Peppers very slightly spicy (Like a spicy bell pepper)
  • 5 cloves of garlic
  • 2 small to medium sized tomatillos
  • 1/2 of a medium size yellow onion
  • 1/8 to 1/4 cup water depending on desired consistency
  • 2 tablespoons of white vinegar.
  • 1/2 tsp kosher salt
  • 7 sprigs of cilantro

Directions

Put peppers, garlic, tomatillos, and onion onto a baking sheet lined with foil and put under broiler on high till garlic and onion is slightly charred and peppers are well charred on all sides. Remove and let cool. Then put into a blender with salt, water, and vinegar. Add to blender and blend till it forms a paste and add water to adjust to correct consistency. Now add cilantro and blend a little more to chop us the cilantro into little bits. Adjust with any additional salt, water, or vinegar to taste. Serve and enjoy.

Delicious Mexican Pasta

Mexican Chicken Pasta

Published on by richbLeave a comment

This is a delicious, quick and easy meal to make for a weekday meal when you are busy and don’t have a lot of time to spend cooking.

Ingredients

  • 2 tablespoons extra-virgin olive oil1lb chicken breast, finely diced
  • 1 tablespoons chili powder
  • 1 tablespoons ground cumin
  • 1 teaspoon garlic salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 large red bell pepper, diced
  • 1 can (10.5 oz.) cream of mushroom soup
  • 1/2 cup milk
  • 1 lb. any type of pasta
  • 2 cups shredded cheddar cheese
  • 1/4 cup cilantro, for garnish

Directions

  • Heat the oil in a medium skillet over medium high. Add the chicken and sauté until browned all over, 5 minutes
  • Toss in the chili powder, cumin, garlic salt and red pepper. Sauté another minute. Add the red bell pepper, cream of mushroom soup and milk and stir to combine.
  • Transfer to an oven-safe baking dish and sprinkle with the cheese. Cover and slide into a 350°F oven. Bake for 20 minutes. Uncover and bake 20 more minutes, until the cheese is browned and bubbly

Spanish Rice in a Rice Cooker

Published on by richbLeave a comment

This is a quick and easy but delicious recipe. It goes well as a side dish to many different dishes. My Crave-able Refried Beans recipe is a good match. You can make a Bean Burrito and add this to the Burrito or have it as a side.

Ingredients

  • 2 cups of long grain white rice
  • 1/2 cup of tomato sauce
  • 1 tsp of Garlic powder
  • 1 tsp salt
  • 1/4 tsp of Cumin
  • 2 tbsp of Oil (I used canola)
  • 1 tsp of chicken (or vegetable for vegan) bouillon
  • 3 3/4 cups of water

Directions

Add all ingredients to rice cooker, stir, and set for white rice and cook. When done fluff with a fork and serve.

Healthy Stuffed Poblano Peppers

Published on by richbLeave a comment

Ingredients

  • 4-6 large Poblano Peppers Halved and seeded
  • 8oz of shredded Jack or Medium/Mild Cheddar Cheese
  • 3/4 lb Lean Ground Beef
  • 1 package Taco Seasoning (Use 3 tbsp.)
  • 2 cups of cooked White Rice (Eliminate for low carb)
  • 1 8oz can of Hot Tomato sauce (Regular Tomato sauce can be substituted)
  • 1/2 of a large onion diced
  • 1/4 tsp salt
  • Optional Ingredients to kick up flavor
    • 1 teaspoon of cumin
    • 1 teaspoon of garlic powder
    • Chopped Jalapeno (little spicy) or Serrano (more spicy)
    • 4 oz. Frozen corn
    • 1/2 can Black Beans

Directions

Brown ground beef till done. While browning add in taco seasoning. Add in onions and cook for 2 more mins. Then add in rice and stir till combined. Add in Optional seasonings and salt and tomato sauce. Stir to mix together. Remove from heat and let cool. Mix in half of the shredded cheese and any optional ingredients. Add in enough meat mixture to fill and sprinkle cheese on top. Cook at about 325 degrees F till pepper is cooked and cheese melted (about 20 mins).

Healthy Instant Pot Barbacoa

Published on by richbLeave a comment

Ingredients (barbacoa):
5 cloves garlic
1/2 medium onion chopped
1 lime, juice
3 chiptoles in adobo sauce
1 tbsp ground cumin
1 tbsp ground oregano
1/4 tsp ground cloves
1 cup water
3 – 4 lbs beef cross rib roast 5″ chopped into large chunks
1 1/2 teaspoons kosher salt
black pepper
1 tsp oil
3 bay leaves

Ingredients (Toppings)

  • Cooked rice for Barbacoa bowls or tortillas to make tacos
  • Sliced greeen onions
  • Diced red onions 
  • Avacado diced
  • Cilantro chopped
  • Tomatos diced
  • Sour cream
  • Frozen corn microwaved 3 to 4 mins to cook
  • Jalapeno cooked pinto beans (can)
  • Cheese (Monterrey Jack or Cheddar)
  • Salsa or hot sauce that you like

Set Instant Pot to saute, wait to get hot, add oil to pot and brown chunks of beef. Cancel the saute cycle when beef is browned. Add in water then beef, squeeze the lime juce over the meat, sprinkle the onion, garlic and other ingredients over the meat. Close the Instant Pot and pressure cook on high for 60-70 minutes depending on how much meat turning off the warming at the end of the pressure cook. Let the pressure naturally release. Shread and mix with sauce that forms in a bowl. Server over rice with

Healthier Enchilada Soup

Healthier Chicken Enchilada Soup (Crock Pot/Instant Pot)

Published on by richbLeave a comment

Ingredients

  • 1 can of Cream of Chicken Soup
  • 1 8 oz can of tomato sauce (low sodium if desired)
  • 2 tbsp of Chili powder (I used 1 tbsp of New mexico chili, and 1 1bsp of generic chili powder)
  • 1 tbsp of Garlic powder
  • 1/2 tbsp of cumin
  • 1 tbsp chicken bouillon
  • 1 tbsp olive oil to saute chicken
  • 1 diced red bell pepper
  • 1/2 onion diced
  • 1 can of black beans (rinsed)
  • 1 tsp Worcestershire sauce
  • 1 tsp Siracha sauce
  • 1 can of sweet corn (optional)
  • 1 lb of chicken tenders
  • 1/2 cup of sour cream
  • 1/2 cup of cheddar cheese
  • 1/2 cup of whole milk (or heavy cream for creamier soup)
  • Toppings
    • Crispy tortilla strips
    • Cilantro minced
    • Avocado diced
    • Extra shredded cheese
    • Extra sour cream

I reduced some of the sodium by not adding extra salt and used chili powder, garlic powder, and cumin rather than canned enchilada sauce. Choosing low sodium tomato sauce. You could further reduce it by using frozen corn and low sodium bouillon.

Directions

Set Instant Pot to saute and put oil, chicken, onion, and pepper. Saute for few mins. Now add rest of ingredients but sour cream, cheddar cheese, and milk to crock pot or instant pot. Cook on high pressure for 25 mins. Quick release stir in sour cream, cheddar cheese, and milk. If using a crock pot skip the saute step and cook for about 4 hours on high or 6-8 on low.

Delicious Fajita Marinade

Published on by richbLeave a comment

Ingredients

  • 1 lb of Steak (Skirt – preferable or Sirloin steak) for marinading
  • 3 limes juiced
  • 2-4 green onions diced
  • 3 tablespoons or more of minced cilantro
  • 1/4 cup of vegetable oil
  • 1 teaspoon of ground corriander
  • 3 cloves Garlic diced.
  • 1/2 tsp of crushed red pepper

Directions

Add ingredients to a zip lock bag and squeeze the bag till meat is fully coated. Let marinade for 1 – 4 hours. Grill meat and slice or dice and serve with tortillas

Ginger Black Refried Beans (Chino Bandito style)

Published on by richb2 Comments
  • 1 cups of dry black beans soaked overnight
  • 1 tbsp fresh grated ginger
  • 3 cloves garlic
  • 1 tsp of Caldo de pollo (dry bouillon)
  • 1/4 tsp of white pepper
  • 1/4 tsp of dry mustard
  • 3 tbsp brown sugar
  • 1 teaspoon salt
  • 3 tablespoons of olive oil
  • Enough water to cover beans 1/2″

Place the beans in a pot, and fill with enough water to cover with 2 inches or so. Add in all other ingredients, bring to a boil and then let simmer for 3 hours or so, stirring occasionally. Put immersion  blender in and blend beans. Add the bouillon powder and other ingredients. Simmer for a while to the right thickness