Archive for the ‘Mexican/Spanish’ Category

So, yesterday was Cinco de Mayo.  This is the holiday held on May 5th that commemorates the Mexican army’s unlikely victory over French forces.  The 5th of May is also when I commemorate my unlikely victory over the Marlboro Army… See, as of yesterday, I have been a non-smoker for 5 years.  Viva me!

I really love Mexican food. I grew up just 10 miles from the Mexican border, where you can’t go for more than a few blocks without finding a  Mexican restaurant or a taco shop. You could find me many a late night ordering a Carne Asada burrito.   Now I live in the Midwest.  People here often ask me what I miss about living in CA. Well, family is always right there at the top of the list, of course….but, a real close second would have to be authentic Mexican food.

So, in celebration of Mexico’s victory over the French and mine over the Marlboro Army, here is what we had as a victory dinner….

I hope you enjoy…  Home Chef Mark
Recipes for the shredded chicken, refried black beans and grilled corn salsa follow the pictures…

Grilled Corn and Salsa (makes 3 cups):

• 2 ears of corn, husked
• 2 tablespoons vegetable oil
• salt
• 1 small red onion, finely diced
• 1 small jalapeno, ribs and seeds removed and finely diced
• 1 (15.5 ounce) can black beans, drained and rinsed
• juice of 1 lime
• 1/4 cup chopped cilantro
• 1/2 teaspoon cumin

Preparation:
Preheat a grill pan or your. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and let it cool. Then hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine.  Let chill for 30min

For the Mexican Black Beans

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 large jalapeno, seeded and chopped
• 1/2 teaspoon ground cumin
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14 1/2 ounce) can vegetable  broth
• fresh lime juice
• fresh cilantro, chopped
• 1 cup monterey jack cheese

Preparation:
Heat oil in heavy large saucepan over medium-high heat.

Add garlic, jalapeno and cumin and sauté 30 seconds.

Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.

Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

Mexican Shredded Chicken

Ingredients:

• 2-3lbs of shredded chicken
• 1 (4 ounce) can tomato sauce
• ¼ cup salsa
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Preparation:
In a medium sauce pan add chicken breasts and tomato sauce. Bring to a boil; add salsa, seasonings, garlic and chili powder. Reduce heat and simmer for 20 -30minutes.

This sauce is insane on fish, shrimp or anything out of the ocean.  I haven’t had it on fresh water fish, yet.  It is so simple to make and it keeps for several days in the refrigerator, but it is best fresh…. All you need is a knife, cutting board and your food processor or blender.  Cheers!!!

Ingredients:

• 1 medium yellow onion
• 1 bunch of cilantro
• 2 avocados
• 1 clove of garlic
• small container of sour cream

Directions:

1. Everything goes into your food processor or blender
2. cut onion into chunks
3. 3/4 of cilantro save rest for topping or garnish
4. pit/scoop clean the avocados
5. rough chop the garlic
6. add sour cream
7. blend for 1 minute

Serve on fish or shrimp tacos or drizzle on broiled, grilled or baked fish.

Store in air-tight container  in the refrigerator.