Creative Cooks

RAJAS CON QUESO
PREP TIME 40 mins COOK TIME 12 mins TOTAL TIME 52 mins
Serves: 16 tacos

INGREDIENTS
The meat from 10 roasted and peeled Poblano chiles
1 large white onion
1 cup corn kernels
3 cloves garlic
¾ cup crema (Mexican cream)
¾ cup shredded Oaxaca or Asadero cheese
16 corn tortillas
Salt to taste

INSTRUCTIONS
Cut the Poblano chile into 2" by ¼" strips.
Cut the onion into 2" by ¼" strips.
Finely chop the garlic.
In a medium hot pan, cook the onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.
Add the chiles and cook for another 4 minutes.
Add the corn and cook for 2 minutes.
Turn off the heat and add the cream. Stir to incorporate.
Add the cheese and stir continually until the cheese is just melted.
Check the salt and add salt if needed.
Serve immediately on hot tortillas.

NOTES
Substitutions
You can substitute sour cream for Mexican cream (crema Mexicana).
You can substitute mozzarella or Monterey Jack or any mild white cheese that melts well.
You can serve on flour tortillas if you'd like.

Storage
It will keep in the refrigerator for up to 3 days although it is best eaten when freshly prepared.

Reheating
Reheat in the microwave until it is just heated through, 1 to 2 minutes.

Vegan Birria Tacos
Prep Time 40 minutes Cook Time 55 minutes Total Time 1 hour 35 minutes Servings 4 servings

Ingredients

*For the Paste
4 dried guajillo peppers
3.5 ounces chipotle peppers in adobo sauce (half of a 7-ounce can)
4 garlic cloves
2 tablespoons red wine vinegar
1 cup fire roasted tomatoes
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon ground cloves

*For the Vegan Birria
¼ cup olive oil
1 ½ pounds pearl oyster mushrooms, thinly sliced
1 medium onion, diced
4 cups vegetable broth
2 bay leaves
Salt and pepper, to taste

*For the Tacos
2 tablespoons olive oil, or as needed
12 corn tortillas, or more as needed (Note 1)
¾ cup shredded vegan cheese

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Easy Chicken Enchilada Casserole
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 6

Ingredients

1 lb chicken breasts boneless and skinless (about 2 large chicken breasts)
14 oz Enchilada sauce
6 medium corn tortillas
3 cups Monterey Jack cheese shredded


Instructions

Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
Remove chicken from the pot and shred with two forks.
Preheat oven to 375 F degrees.
Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
Serve warm.

Traditional Tamales (Pork)
TOTAL TIME 6hrs PREP 2 HRS COOK 4 HRS YIELD 50 Tamales

INGREDIENTS

3 1⁄2 lbs pork shoulder or 3 1⁄2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1⁄2 teaspoons salt
4 cups red chili sauce *below
3⁄4 cup shortening
6 cups masa harina
1 1⁄2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

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Mushroom Tamale
Prep: 80 mins Cook: 2 hrs 15 mins Soak: 5 mins Total: 3 hrs 40 mins Yield: 24 tamales

Ingredients

For the Filling
1 pound large oyster mushrooms, or other flavorful mushrooms
1 tablespoon grapeseed oil, or olive oil, or other neutral vegetable oil
1/2 yellow onion, thinly sliced
1/2 teaspoon salt

For the Salsa
1/4 cup grapeseed oil, or olive oil, or other neutral vegetable oil
1 head garlic, cloves separated and peeled, divided
1 1/2 ounces (36 grams) dried guajillo peppers (about 5 peppers) or other dried peppers
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/4 teaspoon cumin seeds
4 whole cloves
1 cup hot water
1/4 cup apple cider vinegar
2 teaspoons sea salt or other high-quality salt
1/2 yellow onion, coarsely chopped

For the Masa
3 cups masa harina
1 tablespoon baking powder
1 tablespoon sea salt
1 cup grapeseed oil, or olive oil, or other neutral vegetable oil
3 to 4 cups vegetable stock, or water, divided
50 corn husks

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Taco Seasoning
Prep Time 5 minutes Cook Time 0 minutes Servings 12

Ingredients

2 tbsp chili powder
5 tsp paprika
4 tsp cumin
3 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp oregano
1 tsp crushed red pepper optional

Instructions

Combine all the ingredients together in a small mixing bowl.
Use a funnel or small spoon to carefully transfer to a small spice jar or other airtight container.
Good for up to 6 months.

Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce
Total: 2 hr 15 min Active: 1 hr 40 min Yield: 8 servings

Ingredients

Pulled Chicken:
8 bone-in, skinless chicken thighs
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
Canola oil, for searing
2 cups low-sodium chicken broth
1/4 cup barbecue sauce

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FRIJOLES DE LA OLLA
PREP TIME 15 mins COOK TIME 2 hours 30 mins TOTAL TIME 2 hours 45 mins
Serves: 8
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RAJAS CON QUESO
PREP TIME 40 mins COOK TIME 12 mins TOTAL TIME 52 mins
Serves: 16 tacos
( Read more... )

Spicy Cider Beer Braised Chicken Enchilada Tacos w/Sweet Chili Apple-Pomegranate Salsa.

INGREDIENTS

2 pounds boneless skinless chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced or grated
2 chipotle chilies in adobo, minced
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
½ teaspoon cayenne, or more or less to taste
Salt and pepper
1 (8 ounce) beer
½ cup apple cider, plus more if needed
½ -¾ cup enchilada sauce (homemade or store-bought)
8 warmed flour or corn tortillas, for serving
Sharp cheddar cheese + Cotija cheese, for serving

Sweet Chili Apple-Pomegranate Salsa.
2 Honeycrisp apples, finely chopped
Arils from one small pomegranate
1 jalapeño, seeded (if desired) + chopped
¼ cup fresh cilantro, chopped
Juice from 1 lime
2-4 tablespoons sweet Thai chili sauce

INSTRUCTIONS

*Crockpot version in the notes.
Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.
Heat a large brassier or Dutch oven over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.
Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice and sweet Thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about ¾ of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado and then the apple salsa. Sprinkle with Cotija cheese and chopped cilantro. Happy taco eating!

*To make these in the crockpot, add all the ingredients for the tacos (minus the cheese + tortillas) to the bowl of your crockpot. Cover and cook on low for 6-8 hours or low 4-6 hours. Shred the chicken and return to the crockpot. If needed cook the chicken oh high for 30 minutes with the lid off to help thin the sauce.

Cantina Beef and Lime Tacos
Serves: 4-5 Prep Time: 30 Min Cook Time: 5 Hr

3-5 lb lean roast
2 medium onions
1 bunch fresh cilantro
2 limes
2 clove garlic
2 avocados
2 Tbsp cumin
1 Tbsp Worcestershire sauce
6 oz beer
2 Tbsp dried cilantro
1 Tbsp chili powder
2 can(s) mild green chilies
1 pkg corn or flour tortillas, corn works best
5 oz Mexican Queso fresco, or Colby jack, shredded
2 tsp salt to taste

Directions
1 Rinse off your roast and place in the crock pot whole. Sear it in frying pan if you want but it is not necessary.
2 Add one onion, finely chopped, the beer, dried cilantro, cumin, chili powder, one can of the green chilies, the Worcestershire sauce, 2 cloves of garlic, and the juice of one lime.
3 Put crock on low or high depending on how much time you have, it’s done when it is fork tender to shred easily.
4 When meat is ready, grate your cheese, slice up your second lime into 6 wedges, slice up your avocado, chop your cilantro, finely chop your second onion and open the second can of green chilies. (You can also use green taco sauce in place of the second can of green chilies)
5 Warm up your tortillas in the microwave, then take two corn or one flour tortillas, using tongs place a bit of the meat inside each taco shell, layer the cheese, cilantro, green chilies, onion and an avocado. Top with the juice of a lime wedge. You can also add sour cream if you want but they are good without it.