Category: Mexican Food Recipes

Posted on

CHILE CON QUESO DIP

CHILE CON QUESO DIP Recipe
  • 1 large onion, minced
  • 1 large clove garlic, minced
  • 4 Tbsp. butter or margarine
  • 1 large can tomatoes (1 lb. 13 oz.)
  • 1 can chopped chiles (4 oz.)
  • 2 Tbsp. flour
  • 1 c. evaporated milk
  • salt, Tabasco sauce
  • 1/2 lb. sharp cheddar cheese, grated

In medium pan, melt 2 Tbsp. of the butter; saute onion and garlic til soft but not brown. Add tomatoes (broken up into small chunks), and simmer til thick. Stir in chiles.

In a smaller saucepan, melt 2 Tbsp. butter; whisk in flour, then evaporated milk. Cook sauce til thickened; add to tomato mixture. Season to taste with salt and Tabasco.

Shortly before serving, stir in cheese til melted. Add more salt and/or Tabasco if needed. Serve with tortilla chips. This dip is best when kept hot in a chafing dish or on a hot tray.

“Many of you may remember my mother’s famous chili con queso dip that she would regularly bring to parties in a chafing dish! Anyway I thought to share it with the whole family if you are looking for a crowd-pleasing recipe. I was going through my old recipes and found this and it is a wonderful thing to remember her by and her typing it up on her IBM selectric typewriter. The clickety clack is such a sweet memory of my mom.” – Joyanne Sloan

Posted on

Tamale Pie

Tamale Pie
Tamale Pie

This is a recipe we grew up with as kids. Our Mom, Ann Barczay Sloan, used to cook this. I went ahead and made my own version but while she was living with me, before she passed away, I asked her for HER recollection of the recipe. I present both, you can try both, hers is probably faster. I think mine is pretty rockin’, too.

Mom’s Tamale Pie

  1. Chili – can or scratch
  2. Layer or two of corn tortillas in casserole
  3. Layer on chili
  4. Layer sharp cheddar
  5. Layer green onions
  6. Keep layering to top
  7. Add water to the last bit of chili so it is like a soup. This will soak the layers
  8. Top w cheese and sliced olives
  9. Bake covered at 350. Uncover last few minutes to crisp.

Sean’s Tamale Pie

Ingredients:

  1. One large yellow or brown onion diced
  2. 2 tbsp. Olive oil (or 1 ea. Olive oil and bacon grease)
  3. 1-½ lbs. Ground turkey
  4. 1 tbsp. Oregano
  5. 1 tsp. Cumin
  6. 4 tbsp. jarred red salsa, medium hot
  7. Black olives
  8. 2 cups 3-cheese shredded Mexican blend cheese
  9. 15 corn tortillas
  10. 1 can of enchilada sauce 19 oz. (example but in a bigger can size)

Cooking:

  • I like to brown the onions in pan, Salt and pepper to taste and then set them aside
  • Now brown turkey in the same pan with a little more olive oil as turkey can be very low fat and stick to the pan. Salt and pepper to taste.
  • Add back the onions and mix well to spread the flavors around
  • I like to grind the Mexican oregano (slightly stronger smelling and more like
  • whole flowers than standard oregano) between my palms and into the pan.
  • Sprinkle cumin on.
  • Add the salsa, not too much, its meant to be edible by kids and people who can’t handle spice
  • In your baking dish: start by pouring out a thin layer of the enchilada sauce then add a layer of tortillas followed by a layer of the spiced meat and onions mix followed by most of the cheese
  • Next layer starts with tortillas then enchilada sauce, spiced meat and onion mix then cheese
  • Final layer, the top most layer, is tortillas, the enchilada sauce then cheese then decorate with a freshly sliced olives placed around evenly. Sometimes it put a sprinkle of chili powder lightly across the top.
  • Bake at 350 degrees for 30 minutes, remove from oven and let it cool/set up a bit before serving.
  • This dish is even better the next day as all the flavors have melded, the enchilada sauce has been incorporated into the tortillas and it reheats amazingly well in the microwave
Posted on

Vegetarian Southwestern Breakfast Pie

Vegetarian Southwestern Breakfast Pie with soyrizo
Vegetarian Southwestern Breakfast Pie with soyrizo

This is delicious and reheats in the microwave for a super-fast, very healthy breakfast, it’s vegetarian!

  • 4 medium potatoes, boiled and sliced into wedges
  • 1/2 large onion diced
  • one package soyrizo
  • 1 tsp. cumin
  • 1 tsp. oregano (finely ground)
  • 12  eggs
  • 1/2 cup flour
  • 1/4 cup milk
  • 1 tsp. baking powder
  • 4 heaping tbsp. chunky salsa (as spicy as you like)
  • 2 tbsp. olive oil
  • 8 oz. package of Mexican cheese blend

Pre-heat oven to 350 degrees. Sautee onion in olive oil until clear then add soyrizo, cumin and oregano and brown, set aside. In a bowl crack 12 eggs and whisk in baking powder, flour, milk and salsa.

Place potatoes evenly spread out in your shallow baking dish. Add chorizo and onion mix evenly across this. Put in 4 oz. of the cheese then add the egg mixture and top with the final 4 oz. of cheese. Bake for 30 minutes at 350 degrees.

 

 

 

Posted on

Chipotle Lime Garlic roast chicken ala Mexicana

Chipotle Lime Garlic roast chicken ala Mexicana
Chipotle Lime Garlic roast chicken ala Mexicana

Quick ingredients list:

  • 1/4 cup olive oil
  • Juice of 2 small limes
  • 2 tsp. powdered garlic
  • 2 tblsp. Chef Merito Steak and Meat Seasoning (image coming)
  • one whole chicken, washed in warm water and dried with paper towel
  • 2 chipotle peppers in adobo sauce, cut into small pieces
  • 2 tblsp. brown sugar

I like to fill the chicken with warm water and let it sit in there for 30 seconds and I do this twice while washing the chicken in order to try to warm it up to room temperature before cooking.

In a metal bowl I added the oil, Chef Merito Steak and Meat Seasoning, lime juice, garlic and cut up chipotles. This is the marinade that I coat it with.

So I hold the chicken upside down and pour in ALL of the marinade mix to the main body cavity while holding the neck cavity closed and swish it around the inside of the chicken to coat it. Then I pour it out into the bowl and coat the exterior of the chicken, on a vertical roaster, and paint it on with a brush for the first coat.

Cook for 30 minutes at 425 degrees, pull out and do the second coat of marinade, put back in for 15 more minutes but now at 375 degrees. Now take it out again (after the 15 minutes), add 2 tblsp. brown sugar and some of the drippings from the catch pan of the vertical roaster to what remains of the marinade and do the glazing stage for the final 15 minutes.

Next time I’m going to add Mexican oregano and ground cumin. My goal is to match (or surpass!?!) the chicken from El Toro Bravo here in Costa Mesa.

*Here’s another one of my attempts to match the fabulous chicken from El Toro Bravo.

Posted on

El Toro Bravo-style Roast Chicken

this is the chicken with the spice mix brushed on, on our vertical roaster the better to simulate the rotisserie at Toro Bravo

This is my experimental attempt to duplicate the recipe of my favorite Mexican-style roast chicken restaurant El Toro Bravo on 19th Street in Costa Mesa.

Latest ingredient list as of 2.3.13:

  • juice of one medium lemon, seeds removed
  • 2 tsp. ground garlic
  • 1 tsp. ground oregano
  • 2 tsp. pasilla chile powder
  • 1 tsp. paprika
  • 3 tsp. Chef Merito Sazonador para Carne
  • 1 tsp. salt

I brushed this on one large chicken and put it in at 350 degrees.

This is the spice paste/sauce that results from mixing all the ingredients.

Completed Chicken

My second attempt. Looking and tasting good. I feel like I need at minimum 3 attempts to get a recipe down.