Chicken and Green Olive Enchiladas

This recipe was adapted from one on Epicurious; it’s nice because you can make much of it ahead of time and put finishing touches then bake it about 30 minutes before serving. The original recipe calls for an awful lot of Hot Mexican Chile Powder – if you like your food really spicy it’s probably just…

Tacos al Pastor

We celebrated Cinco de Mayo by preparing a few Mexican dishes, including this one. A taco with no cheese? It’s delicious and fresh tasting. Tacos al Pastor (“shepherd style”) is a fusion, it seems, with roots back to Middle Eastern shawarma, brought to Mexico from Lebanese immigrants. This recipe calls for ground pork, though most…

Roasted Salsa Roja

This is a great salsa using roasted vegetables. The roasting adds a sweet and smoky layer of flavors that’s very nice. 3 tomatoes (aobut 1 1/2 pounds total); if using plum tomatoes, 6-8 depending upon size. Quarter and core the tomatoes. 1/3 cup chopped onion (1 small) 5 cloves garlic, peeled 1 fresh jalapeno chile…

Guacamole

There are a lot of guacamole recipes out there, but my husband Grant has come up with our “go to” version. It’s so fresh and good. If you’ve never made it from scratch, I encourage you to do so; the difference between this and the prepared versions you find in stores is tremendous! 3 ripe…

Tomatillo-Cilantro-Avocado Sauce

I made a black bean and chorizo dish yesterday, and wanted to add a “fresh” component to it. My husband and I have both used tomatillos in dishes we’ve cooked recently, because it’s an ingredient we’d never used before and we challenged ourselves to do so. This sauce would be good on just about any…

Dried Black Beans

Inspired by my Rick Bayless cookbook on Mexican cooking, I decided to make a black bean and chorizo dish (see previous post on making chorizo!). While most recipes work just fine using canned black beans that have been drained and rinsed, I wanted to make my own from dried beans. While many (most?) recipes suggest…

Easy, Make Your Own Chorizo

I wanted to use chorizo in a black bean dish this weekend, and all I could find was the dried kind; the kind that you slice like pepperoni. I wanted fresher chorizo, so I decided to make my own (minus the casings!)  In doing a little research, I learned that there are distinct differences between…