Here goes:
Guacamole with Tomatillos and Fresh Tortilla Chips
Ingredients:
6 medium tomatillos (about 1 1/4 lbs) husked, rinsed
1/2c. finely chopped white onion
1/2 c. finely chopped fresh cilantro
1 jalapeno chile, seeded, minced
2 Tbsp. fresh lime juice
2 pounds avocados (3 lg)peeled, pitted, coarsely chopped
Preparation:
Preheat broiler. Line rimmed baking sheet with foil. Place tomatillos on prepared baking sheet. Broil until tomatillos are just blackened in spots and tender, about 8 minutes per side. Combine onion, cilantro, chiles and lime juice in large bowl. Add roasted tomatilloes and any juices from pan to onion mixture. using a fork, mash coarsely. Add avocados and mash until mixture is very coarsely pureed and some chunks remain. Season with salt to taste. Can be made up to 4 hours ahead. Cover with plastic directly on top of mixture and chill.
To make chips--
Heat corn oil in large pan or wok. Cut corn tortillas in 4ths. When oil sizzles with a sprinkle of water it is ready. Add tortillas 4-5 at a time until lightly browned. Remove and drain over paper towels. Salt as desired.
Roasted Salsa
Ingredients:
2 white onions quartered
2 Jalapeno Chiles, halved and seeded
6 Roma Tomatoes quartered
5 tomatilloes halved
4 whole garlic cloves
2 Tbsp Lime Juice
2 Tbsp Honey
2 Tbsp chopped cilantro
Preparation:
Place onions, jalapenos, tomatoes, tomatillos and garlic in a large bowl and toss with 2-3 Tbsp of oil. Empty contents onto baking sheet and roast at 425 degrees for 20-30 minutes, or until tender. Stir Vegetables half way through roasting process to achieve even cooking. Remove roasted vegetables from oven and allow to cool for ten minutes. Place mixture into blender and puree to desired consistency. Finally, stir in lime juice, honey and season with salt as desired.
Mexican Rice
Ingredients:
3 Tbsp Olive oil
1 small onion, finely chopped
3 garlic cloves minced
3 cups long grain white rice
1 tsp chile powder
1 each bay leaf
3 cups canned diced or crushed tomatoes
3 1/4 c. low sodium chicken broth
Preparation:
Heat the oil in medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, chile powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes. Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to med-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to low, cover, cook until the rice is tender, about 20 to 25 minutes. Uncover and fluff with a fork.
Carne Asada Tampiquena
Igedients:
2 lbs. thin steaks cut from the tenderloin or short loin, or trimmed shirt steaks
3 Tbsp freshly squeezed lime juice
salt and pepper to taste.
Preparation:
Season the meat by laying steaks in a non-corrosive dish and sprinkle both sides with the lime juice. Cover and refrigerate 1-4 hours.
Soften the tortillas-- if the tortillas are moist, lay them in a single layer to dry until leathery. Heat oil in a large, heavy skillet over medium-high heat. When hot enough to make the edge of a tortilla really sizzle, quick-fry the tortillas one at a time, 3 seconds per side, to soften them. Drain well on paper towels, stack them up, wrap in foil, place in the oven and turn it on to 200 degrees.
Dry the steaks on paper towels, then sprinkle with the salt and pepper.
Heat the skillet over med-high heat. Lightly coat the bottom of the skillet with a neutral oil with a high smoke point such as vegetable or canola oil. When the pan is quite hot and the oil starts to smoke a little, lay in the steaks. Fry rare or medium rare. 1 1/2 to 2 minutes per side; don't overcook. Remove to a plate, cover loosely with foil and rest for 10 minutes. Once rested, slice meat thinly across the grain and plate.
Garnish with gauc, queso fresco, lettuce, radish, salsa, lime and cilantro.
Chipotle Chicken with Creamy Spinach
Ingredients:
5 canned chipotle chilies in adobo, finely chopped (2 tbsp)
1 cup Mexican Crema or Creme Fraiche
1 1/2 cups heavy cream
8 boneless/skinless chicken breast halves
1 cup chicken stock
2 each bunches spinach, stems removed, well rinsed
Preparation:
Place the chopped canned chipotles and 4 tbsp thick cream in a small bowl, and mix to combine. place the Chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, transfer to the fridge and marinate for 2-3 hours.
Heat the broiler. Place the chicken breasts in a baking dish 6 inches away from the broiler, and broil until deep brown in color, about 4-5 minutes. Remove dish from broiler . Turn chicken and drizzle the remaining crema and heavy cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4-5 minutes more.
Transfer the chicken to a warm platter and cover to keep warm. Scrape the cream mixture from the baking dish into a large saucepan. Add the chicken stock and spinach. Bring mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.
