Category: Mexican

   Charro Beans

1 lb dried pinto bean
6 strips bacon, chopped
2 cloves garlic, chopped
4 medium fresh plum tomatoes, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 (12 ounce) can beer (chef’s choice)
1/2 bunch fresh cilantro, chopped
2 jalapeno peppers, seeded and chopped
salt and pepper

Rinse and pick over beans.

Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm.

Before the beans are done, fry the bacon in a large skillet until halfway cooked.

Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp.

Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer.

Add chopped cilantro and jalapenos; combine everything in one large pot.

Add salt and pepper to taste.

Spinach Mushroom Enchiladas

The flavor of these enchiladas was AMAZING.  My husband said it was better than any Mexican Restaurant and that was saying a lot as we just discovered a VERY un-Americanized Mexican restaurant that makes us drool in anticipation.

Cilantro…..good handful chopped                    Giant tub of fresh spinach8 oz. tub of sliced baby portabello mushrooms              1 bag of Old El Paso Chili/Roasted Garlic Mexican Sauce
Chicken broth           Diced onion                    Diced peppers (I had a bag of flash frozen yellow/orange/red/green chopped peppers)
Cottage cheese, about a cup         Pepper Jack Cheese 8 oz chunk shredded
Salsa Verde
2 cup bag of 4 cheese Mexican blend grated cheese
8 large flour tortilla’s

In a large skillet pour in a couple of Tablespoons of oil and lightly cook the diced onions and peppers.  When softened add the sliced mushrooms and lightly salt and pepper.  Stir around a bit and pour in the Mexican Sauce, add chopped cilantro (if you like that flavor) and stir until the mushrooms are soften.  Add a about 1/3 cup of chicken stock and then throw in all the fresh spinach.  This was a very large plastic tub of spinach.  Stir around to let it wilt.   This will happen very quickly.  Turn off the heat and add the 1 cup of cottage cheese and about half of shredded pepper jack cheese, stirring to incorporate. It will melt a bit.  Dump all this into a colander and allow the extra sauce to drain pretty well. SAVE IT and pour into bottom of 9×13 pan.  The filling will be better if drier to roll up in the tortillas.  This made enough for 8 large burritos.

Put a little under a cup of filling towards one side of the tortilla.  Roll up one time, fold ends in and continue rolling up…it tucks the ends in nicely.  Lay in drained sauce, cover with Salsa Verde sauce, remaining shredded pepper jack cheese and all of the 2 cups of shredded cheese of your choice.  I used the 4 cheese Mexican blend.

Bake at 350 degrees for about 30 minutes.


Tacos with pickled veggies

I have never tried pickled veggies on Mexican but I know people who have and really like the flavor combo’s….worth a try.

For the pickles:
1 cup carrots, julienned
1 cup radishes, sliced thin
1 cup onions, sliced thin
1 cup jalapeños, sliced thin
2 cups distilled white vinegar
2 cups water
3 tablespoons sugar
2 tablespoons salt
2 tablespoons pepper

For the taco meat:
1 pound ground beef
1 large tomato, chopped
1 medium onion, chopped
1-2 jalapeños (or any other chilis, just be educated about what kind of spice you may be forcing upon yourself), chopped
1 clove garlic, smashed and pasted
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon butter
4 ounces beer
2 ounces tequila
Tortillas, shredded cheese and lettuce, sour cream and salsa for serving

1. Pickle the vegetables
Bring the liquid ingredients to a boil in a medium pot. Cook for about a minute, then remove from the heat and pour over your prepped veggies in separate containers. Cover tightly and let sit for an hour, then stick the pickled veggies in the fridge until ready to use. Look at that, you just made pickles.

2. Sauté the onions and garlic
Get a good size skillet going on medium-low to medium heat and throw in your butter. When it’s hot, add the onion and garlic. Cook for 7-8 minutes or until translucent, then pour in a shot of tequila.

3. Add tomatoes and jalapeños
Add the tomatoes and jalapeños and half the beer, season with salt and pepper, then turn up the heat to a fast simmer and cook uncovered for 5 minutes.

4. Add the beef and seasonings
 Once the ingredients are nice and soft, add your ground beef – break it up beforehand with your hands, or in the pan with a spatula or big spoon. Add a little more salt and pepper, then throw in the cumin and chili powder. Let that cook for a minute or two until just starting to color, then add the rest of the beer and tequila.

5. Simmer together
Cover with a lid or foil (works great as a lid when none can be found) and let the meat simmer until the liquid is almost gone.

6. Uncover, finish and eat
At that point, uncover and let cook another few minutes until there is no more liquid floating around – it should still look really most though, remember key points #1 & #2. That’s what the beer and tequila applications were for. Assemble your tacos in tortillas (double-up if you’re planning on overstuffing) and top with pickled vegetables, cheese, lettuce, sour cream and salsa. Oh, and hot sauce. Don’t forget that.