Mexican-food | atksrockinrecipes

Ingredients

6 poblano chile peppers

5 plum tomatoes, cored and coarsely chopped

1/2 small white onion, chopped

1 clove garlic, chopped

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

1 1/2 cups shredded monterey jack cheese

1 tablespoon dried oregano, preferably Mexican

3 large egg whites plus

1 egg yolk, at room temperatureVegetable oil, for frying

All-purpose flour, for dredging

Chiles Rellenos

Total Time:

1 hr 30 min

Prep:30 min

Cook:

1 hr

Directions

Char the chiles.Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over.

Or char the chiles under the broiler.Let them soften.Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.

Remove the skin.Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.Open the chiles.Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact.

Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod.

Repeat with the remaining chiles.Prepare the sauce.

Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y.

Season with salt and pepper and keep warm.Make the filling.Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.Stuff the chiles.Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X.

You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.Mix the batter.Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.

Batter and fry.Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.

Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels. Eat! Place a fried chile on each plate and pour the warm sauce over it.Serve immediately.

Ranchera Sauce

In skillet heat oil until hot. Brown onion, garlic, peppers, and tomatoes for 2 minutes or until transparent. Add the tomatoes and cumin, and simmer for 10 to 15 minutes until sauce is lumpy. Set aside.

Original recipe makes 6 servings

1 pound 99%-lean ground turkey

1 envelope taco seasoning mix

3/4 cup water

12 corn tortillas

1 (4 ounce) can chopped green chiles, drained

2 (10 ounce) cans green enchilada sauce, divided

1 (8 ounce) carton nonfat sour cream, divided

1 (16 ounce) can nonfat spicy refried beans, divided

1 (8 ounce) package shredded low-fat Mexican cheese blend, divided

Preheat the oven to 375 degrees F (190 degrees C).

Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.

Spread a scant 2/3 cup green enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary.

Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend.

Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.

Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas.

Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.

Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

Super Green Enchiladas

For the Meatloaf:

1/2 cup panko bread crumbs

1/4 cup milk

1/2 pound boneless sirloin

1/2 pound boneless brisket

2 tablespoons olive oil

1/2 cup yellow onion, finely diced

1/4 cup carrot, finely diced

1/4 cup celery, finely diced

1 poblano pepper, seeded and diced

1 tablespoon minced garlic

1 1/2 teaspoons dried oregano

1 1/2 teaspoons cumin

1 teaspoon ancho chile powder

1 pound fresh chorizo, casing removed

1 egg, whisked

One 16-ounce can cooked black beans, drained

One 15-ounce can sweet corn, drained

Salt and freshly ground black pepper

For the Pesto:

2 cups cilantro leaves

1 cup flat leaf parsey leaves

2 cloves garlic, peeled

1/4 cup pepitas, toasted

1/2 teaspoon cumin

Salt and pepper

2/3 cup extra virgin olive oil

1/2 cup crumbled cotija cheese

1/2 cup grated parmesan

For the Crispy Tortilla Strips:

6 medium corn tortillas

Canola oil, for shallow frying

Kosher salt

Preheat the oven to 350 degrees F.

Combine the panko bread crumbs and milk together and set aside.

Grind the Meat: Cut the sirloin and brisket into 1-inch cubes. Arrange on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up (this will make the grinding cleaner and easier).

Follow the directions on your meat grinder attachment (bench top mixer or food processor) for grinding meat and gradually press each piece into the grinder.

Cover the bowl of ground beef with plastic and set aside in fridge until ready to use.

Prepare the Meatloaf: In a large saute pan over medium-high heat sauté the onions, carrots, celery, peppers and garlic in the olive oil.

Cook for about 5 minutes or until translucent. Add the oregano, cumin and chile de arbol and cook for another 2 minutes. Remove from the heat, transfer to a large bowl and allow to cool.

Once the mixture is cool, add the ground beef, chorizo, milk-soaked panko, egg, corn and beans. Mix until just combined making sure not to overwork the meat. Season with salt and pepper.

Transfer the mixture to a sheet tray lined with parchment paper. Free form the mixture into a flattened loaf shape.

Bake for 45 minutes to 1 hour or until the internal temperature reads 160 degrees F.

Make the Avocado Crema: In a food processor, combine the avocado, sour cream, salt, pepper and lime juice. Keep in the refrigerator until ready to use

Make the Pesto: In a food processor, combine the cilantro, parsley, garlic, cumin, salt, pepper and toasted pepitas. Pulse until combined. Continue pulsing and slowly drizzle in the olive oil. Transfer the mixture to a bowl and fold in the cotija cheese and grated parmesan. Set aside.

When the meatloaf is done, remove from the oven and immediately spread some of the pesto over the top of the loaf (the warmth from the loaf will heat the pesto and make it aromatic, and it will soak into the loaf. Tent with foil to rest for about 10 minutes.

Fry the Tortilla Strips: heat 2 inches of canola oil over medium-high heat to 350 degrees F. Finely slice the tortilla strips and fry in small batches until golden and crispy – about 2 to 3 minutes.

Drain and season lightly with salt.

To serve: Slice the meatloaf into thick slices and serve with grilled polenta squares (see recipe below).

Top with a dollop of cilantro pesto, a drizzle avocado crema and topped with crispy tortilla strips.

Hot Die Hard Chili.. NOT FOR THE WEAK!

3 tablespoons bacon grease or canola oil

2 tablespoons unsalted butte

3 Anaheim chiles, roasted, peeled, chopped

3 poblano chiles, roasted, peeled, chopped

2 red bell peppers, diced

2 jalapenos chiles, minced

2 yellow onions, diced

1 head garlic, minced

1 pound boneless chuck, trimmed and cut into 1/4-inch cubes

2 pounds ground beef, coarse grind

1 pound bulk Italian sausage

3 tablespoons chili powder

2 teaspoons cayenne pepper

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons granulated garlic

2 teaspoons granulated onion

2 teaspoons hot paprika

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 cups tomato sauce

1 cup tomato paste

12 ounces lager beer

1 cup chicken stock

Two 15.5-ounce cans kidney beans, with juice

Two 15.5-ounce cans pinto beans, with juice

Double-Fried French Fries, for serving, recipe follows Saltine crackers, for garnish 1 bunch green onions, thinly sliced

1 cup shredded Cheddar Double-Fried French Fries:Four

4- to 5-inch-long russet potatoes

8 cups canola oil

1 tablespoon fine grain sea salt

1 teaspoon freshly ground black pepper

Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes.

Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes.

Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.Add the tomato sauce and paste, and stir to caramelize, about 2 minutes.

Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours.

This will help remove the excess starch from the potatoes and keep them from oxidizing.Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.Remove the potatoes from the water and pat dry to remove excess water.

Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.Raise the heat of the oil to 350 degrees F.

Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.