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Entries in Mexican (31)


Shrimp/Fish Tacos with Jalapeno-Ranch Sauce

We've been getting tons of rain lately, and unfortunately, the forecast is calling for more.  Luckily, we caught a break today so we took advantage of it and grilled up some fish.  I made a variation of these tacos that I found on A Taste of Home Cooking.  I used a combo of shrimp for me and talapia for Joel.  I made a slight change to the original marinade, swapping out garlic powder and cayenne pepper for jerk seasoning.  This made for a perfect, light meal, which we enjoyed with a beer on our patio!

For the Marinade:
1 pound Shrimp, peeled and deveined (we used a combo of shrimp and talapia)
Olive Oil
Juice from half of a Lime
Handful of Penzey's Jerk Seasoning

Combine the shrimp/fish, olive oil, lime juice, and jerk seasoning in a bowl.  Marinate for up to 30 minutes.  Cook the shrimp/fish in a foil packet on a grill.

For the Jalapeno Ranch Sauce:
1 can Chopped Green Chiles
1 packet Ranch Dressing Mix
1 cup Sour Cream

Combine the chiles with the ranch dressing and sour cream in a food processor and blend until smooth.

For the Tacos:
Flour Tortillas
Shredded Lettuce
Diced Tomatoes
Sliced Avocado
Shredded Colby Jack Cheese

To assemble, smear some sauce on the tortilla, top with lettuce, tomato, cheese, avocado, and shrimp/fish.  Drizzle extra sauce over top and serve.


Baked Southwestern Egg Rolls

Every week, we say that we are going to eat healthy, but for one reason or another, it doesn't end up working out.  Either I mindlessly plan a meal that incorporates a whole stick of butter, or we end up going out a few times unexpectedly.   So this week, I put forth a great effort to plan meals that have little to no excess butter or cream.  I found this recipe on Annie's Eats, which came from Ezra Pound Cake.  I liked that they were baked and filled with vegetables.  And since I feel like I have to ease into the whole "healthy" thing, don't mind the cheese.  I couldn't bring myself to leave it out!  But as they always say, everything in moderation, right?  We served these with Joel's favorite salsa that we buy at our Farmers' Market.

2 cups Frozen Corn, thawed
1 (15 ounce) can Black Beans, drained and rinsed
1 (10 ounce) package Frozen Spinach, thawed and squeezed dry
1 cup Shredded Mexican Cheese Blend
1 (4 ounce) can Diced Green Chiles, drained
4 Scallions, chopped
1 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Cayenne Pepper
1 (16 ounce) package Egg Roll Wrappers (about 15)

In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out onto a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, and take the points facing outward and fold them in toward the center.  Continue rolling the egg roll until a small tip of the remaining point is still free.  Dip your finger in water or a beaten egg and lightly brush it on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake at 425 degrees for about 15 minutes, or until lightly brown, turning half way through baking.  We ended up putting ours under the broiler for a few minutes to crisp up.  Serve warm with salsa.


Vegetable Enchiladas

We like Mexican meals just about as much as meatless meals, so when I saw this recipe that blended the two together, I knew I wanted to give it a try.  I found it on My Adventures In Food, which was adapted from Martha Stewart.  At first bite, I wasn't too sure that I was a big fan of this enchilada, but the more I ate, the more I enjoyed it!

4 tablespoons Olive Oil
1 tablespoon Ground Cumin, divided
1/2 teaspoon Onion Powder (we omitted)
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Coriander
1/4 teaspoon Chili Powder (we added)
1/4 cup Flour
3 cups Vegetable Broth
Salt & Pepper
1 Onion, chopped
1 bag Fresh Spinach Leaves
1 (15 ounce) can Black Beans, rinsed and drained
1 (14.5 ounce) can Corn Kernels, drained
3 cups Pepper Jack Cheese, grated
16 (6 inch) Corn Tortillas (we prefer flour, so I bought 8-inch flour tortillas)
Fresh Cilantro, chopped (we omitted)
Scallion, chopped (we added)
Sour Cream, for serving

In a medium saucepan, heat 2 tablespoons of oil over medium-high heat.  Add 2 teaspoons of the cumin, onion powder, garlic powder, coriander, chili powder, flour, and tomato paste.  Cook, whisking constantly, for 1 minute.  Whisk in the broth and bring to a boil.  Reduce to a simmer and cook until slightly thickened, about 5-8 minutes.  Season with salt and pepper and set aside.  Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil over medium-high heat.  Add the onion and cook until softened.  Add the spinach and saute until wilted, about 2 minutes.  Remove the pan from the heat and stir in the black beans, corn, remaining 1 teaspoon of cumin, and 1 1/2 cups of the cheese.  Spray a 13x9 glass dish with non-stick cooking spray.  Spoon a bit of the enchilada sauce over the bottom of the pan.  Scoop about 1/3 cup of bean and vegetable mixture into a tortilla and roll it up.  Place the tortilla, seam side down, into the baking dish.  Pour the sauce over the top of the enchiladas.  Top with remaining cheese and bake at 375 degrees for 20-30 minutes, until hot and bubbly.  Cool for 5 minutes.  Top with sour cream and sprinkle with scallions, if desired.


Vegetable and Bean Tostada

In the past year and a half since I've been married, I don't think I've made the same dinner recipe more than once, with very few exceptions.  So, to follow suit, I found this "new to me" recipe on Pink Parsley that looked insanely easy and delicious, to boot!  I may have to add these to the list of few exceptions that are made more than once in our household!  I did make a few changes, only because I couldn't find pickled jalapenos like Josie used in her recipe.  My changes are reflected below.

6 (6-inch) Corn Tortillas
Cooking Spray
1 Green Bell Pepper, stemmed, seeded, and sliced thin
1 Red Bell Pepper, stemmed, seeded, and sliced thin
1 Onion, halved and sliced thin
1 Jalapeno, stemmed, seeded, and diced
1 tablespoon Canola Oil
Salt & Pepper
2 Garlic Cloves, minced
1/4 teaspoon Cumin
2 tablespoons Fresh Lime Juice
1 (15 ounce) can Pinto Beans, do not drain
5 ounces Coleslaw Mix
2 ounces Pepperjack Cheese, shredded
1/4 cup Sour Cream
Splash of Red Wine Vinegar
1 tablespoon Scallion, minced

Arrange the tortillas in a single layer on a baking sheet.  Spray both sides with the cooking spray.  Bake at 450 degrees for 8-10 minutes, until they are lightly browned and crispy.  Meanwhile, heat half of the oil in a skillet over medium-low heat.  Add the peppers, onions, and jalapeno and season with a pinch of salt.  Stir to combine, cover, and cook until softened, about 8-10 minutes.  Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until lightly browned, about 4-6 more minutes.   Stir in the garlic and cumin, cooking until fragrant.  Remove from heat and stir in 1/2 tablespoon of lime juice.  Transfer the mixture to a bowl and cover to keep warm.  Add the remaining oil to the skillet and heat over medium heat.  Add the beans with their canning liquid.  Cook, mashing the beans with a potato masher until they have thickened, about 5 minutes.  Season with salt and pepper, to taste, remove from heat, and cover to keep warm.  In a bowl, toss the coleslaw mix with the red wine vinegar, remaining lime juice, scallions, and salt and pepper, to taste.  To assemble tostadas, spread the bean mixture evenly over the crisp tortillas, and top with cheese, vegetables, and coleslaw.


Sour Cream Enchiladas

I know this just looks like a bunch of cheese, but in all reality, it is a pan of delicious enchiladas!

We love Mexican food, but I feel like it has been forever since we've made it at home.  I was going through some recipes that I had saved (which, by the way, will take more than a lifetime to get through!) and I came across this one from Pioneer Woman.  As I've said before, her recipes have never left me disappointed, so I added this one to the menu.  I made a few minor changes to suit our tastes and added some black beans to the filling mixture to give it more substance.  The result was absolutely wonderful.  The recipe listed below reflects my changes.

12 Flour Tortillas
1 (20 ounce) can Enchilada Sauce (I used homemade)
2 cups Sour Cream
3 cups Cheddar Cheese, grated
1 cup Scallions, sliced
1 (15 ounce) can Black Beans, drained and rinsed
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Mix together the sour cream, scallions, 1 1/2 cups cheddar, beans, cumin, and cayenne pepper.  Heat the enchilada sauce in a saucepan.  Using tongs, heat a tortilla over the flame of a gas grill to make pliable (alternatively, you can do this in a microwave).  Dip the tortilla in enchilada sauce.  Lay the tortilla on a plate, and spoon 2-3 tablespoons of sour cream mixture into the middle.  Roll the tortilla and place seam side down in a 9x12 inch baking pan.  Repeat with the remaining tortillas and sour cream mixture.  Cover the dish with the remaining cheese and bake at 375 degrees until bubbly.  Serve topped with a dollop of sour cream and a sprinkling of scallions.