Chilaquiles

Red sauce:

7 dried guajillo or New Mexico chiles, stems & seeds removed 

1 28-ounce can whole tomatoes, drained

1 medium white onion, chopped (1 1/2 cups)

5 garlic cloves, chopped

1 jalapeño, with seeds, chopped

1/8 teaspoon smoked or Hungarian sweet paprika

2 tablespoons vegetable oil

2 teaspoons honey

Kosher salt, freshly ground pepper

Assembly:

Vegetable oil (for frying)

9 6" corn tortillas, quartered, or store bought tortilla chips

Kosher salt

1 cup (4 ounces) crumbled queso fresco or mild feta

1 cup (4 ounces) shredded Monterey Jack

4 large eggs

Finely chopped white onion

Thinly sliced radishes

Chopped fresh cilantro

Avocados

Lime wedges

1. Place chiles in a medium bowl; cover with 2 c boiling water until softened, about 15 minutes. Drain, reserving soaking liquid. Place chiles in a blender. Add tomatoes, onion, garlic, jalapeño, paprika and 1 c reserved soaking liquid; purée until smooth.

   
   

   Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. 

   
   

   If not using store bought chips: Place a wire rack on a rimmed baking sheet. Pour oil into a large skillet to a depth of 1 1/2". Prop deep-fry thermometer in skillet with bulb submerged. Heat over medium-high heat until thermometer registers 350°F. Working in batches, fry tortillas, occasionally turning with tongs, until crisp, 2-3 minutes. Transfer chips to prepared sheet and season with salt.

   
   

   Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4-5 minutes.

   
   

   For the eggs, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.

   
   

   Top chilaquiles with chopped onion, radishes, cilantro, and lime wedges. Top with fried eggs, avocado and serve with remaining sauce alongside.

Taco Pizza

Dough

1 1/2 cups warm water (about 110 degrees F)

2 1/4 tsp active dry yeast
1 tsp sugar
3 1/2 c all-purpose flour
1/2 c semolina flour
1/2 c vegetable oil, plus 2 tsp to grease bowl
1 tsp salt

Bean Layer

4 oz cream cheese

1/2 c. sour cream

1 can refried beans

1/2 oz.. taco seasoning

Tabasco or Cholula sauce, to taste

8 oz. colby/jack cheese

Meat

1 lb. ground beef

1 pkg taco seasoning

Topping

Lettuce

Fresh Tomato

Black olives

Sour cream

Pizza Dough
In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Oil 2 seasoned 12-inch round deep-dish pizza pans. Divide dough in half and press into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

Bean Layer

In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce and cheese. Spread over dough in pans. Prepare taco meat as directed on package and spread over bean layer.

Bake at 475 until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Top with lettuce, fresh tomato, olives, and sour cream.

Chicken Enchilada Spaghetti

Chicken Enchilada Spaghetti
serves 4-6
1 pound of dry pasta
1 tablespoon olive oil
1/2 onion, chopped
1/2 red pepper, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced or pressed
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
pinch of cayenne pepper
1 rotisserie chicken, shredded
1 10-ounce can of red enchilada sauce
3/4 cup freshly grated sharp cheddar cheese
cilantro for topping

Boil water for pasta and prepare it according to directions.
While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic, cumin, chili powder, smoked paprika and cayenne, and cook for another 1 minute. Add chicken and enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a garnish of fresh cilantro.

Easy Chicken & Salsa Tacos

We loved these not only because they are really tasty, but also because they are super quick and easy. By using rotisserie chicken and salsa, you can put this satisfying supper together in minutes. Double or triple the recipe for the next time you have friends over. 

12 taco shells*

1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3   cups)

2 cups mild salsa

1/4 cup minced fresh cilantro

2 tablespoons lime juice

3/4 teaspoon chili powder

1/2 cup sour cream

1 cup shredded iceberg lettuce

4 ounces cheddar cheese, shredded (1 cup)

Adjust oven rack to middle position and heat oven to 375 degrees. Arrange taco shells on rimmed baking sheet and bake until warmed through, about 3 minutes.

Combine chicken and salse in large saucepan over medium heat and cook, stirring occasionally, until chicken is hot, about 5 minutes. Off heat, stir in 3 tablespoons cilantro, 1 tablespoon lime juice, and chili powder.

Combine sour cream, remaining 1 tablespoon cilantro, and remaining 1 tablespoon lime juice in bowl. Divide chicken mixture among taco shells. Top with sour cream mixture, lettuce, and cheddar. Serve.

*If you prefer soft tacos, skip the taco shells and wrap a stack of 12 corn tortillas in a clean dish towel. Microwave for 2 minutes to soften.

Tex-Mex Lasagna

14 6-inch corn tortillas, cut into thirds
1 cup diced onion
1 cup diced red bell pepper
1 large poblano chili, diced
1 cup frozen corn kernals
2 tablespoons minced garlic
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 1/2 cups chicken broth
1 tablespoon lime juice
3 cups rotisserie chicken
8 ounces cheddar, shredded
8 ounces pepper jack, shredded
scallions (optional)

Preheat oven to 350 degrees. Lightly coat a 9x13-inch baking dish with nonstick spray. Arrange tortillas in a single layer on two baking sheets. Bake tortillas until slightly crisp, about 15 minutes.

Saute onion, bell pepper, poblano, corn, and garlic in butter over medium-high heat until softened, 3-4 minutes. Stir flour, chili powder, cumin, and coriander into vegetable mixture, then whisk in broth. Bring mixture to a boil and cook until thick, stirring occasionally, about 10 minutes; add lime juice and season with salt and black pepper.

Line bottom of prepared baking dish with one-third of the tortilla strips. Layer with one-third of the chicken, vegetable mixture, and cheeses. Repeat twice, using one-third of the ingredients in each layer, ending with cheese.

Bake casserole until cheese is bubbly and melted, 30-35 minutes. Remove casserole from oven and let set 15 minutes before serving.

Lighter Seven-Layer Dip

2 pounds ripe tomatoes (5-6 medium), cored, seeded and chopped
6 scallions, 2 minced and 4 with green parts sliced thin (white parts discarded)
5 tablespoons plus 2 teaspoons fresh lime juice (about 3 limes)
2 jalapeno chiles, stemmed, seeded and minced
1 15-ounce can black beans, drained but not rinsed
2 garlic cloves, minced
3/4 teaspoon chili powder
1 1/2 cups low-fat sour cream
1 tablespoon minced canned chipotle chiles in adobo sauce
2 ripe avocados, halved, pitted and cubed

1. Place tomatoes in a strainer set over a bowl, sprinkle with ½ teaspoon salt, and let drain 30 minutes. Discard liquid. Stir in the minced scallions, 2 tablespoons lime juice, cilantro and jalapeños. Season to taste and set aside.

2. Pulse 2 teaspoons lime juice, beans, garlic and chili powder in a food processor to a chunky paste. Set aside.

3. Whisk the sour cream and chipotles together in a bowl and set aside.

4. Combine the remaining 3 tablespoons lime juice, avocados and ¼ teaspoon salt and mash until smooth. Season to taste.

5. Spread the bean mixture evenly over a serving platter. Spread with avocado mixture, then sour cream, and top with tomato. Sprinkle with scallions.

Spicy Pork Tacos (al Pastor)

In Mexico, super thin slices of pork butt and pork fat are marinated in chiles and tomato, stacked and roasted on a spit, and shaved, hot and crispy, into a corn tortilla. To mimic this popular taco filling, which is often garnished with sweet pineapple, without any special equipment, we had to get creative. We braised 1/2-inch-thick slabs of pork butt in a mix of guajillo chiles, tomatoes, and spices until tender, before basting them with sauce on the grill until crisped and charred. Chopped into bite-size strips and topped with grilled pineapple, our simple homemade spicy pork filling lives up to the original.

Published May 1, 2012. From Cook's Illustrated. Serves 6-8

Boneless pork butt is often labeled Boston butt. If you can’t find guajillo chiles, New Mexican chiles may be substituted, although the dish may be spicier. To warm tortillas, place them on a plate, cover with a damp kitchen towel, and microwave for 60 to 90 seconds. Keep tortillas covered and serve immediately.

10 large dried guajillo chiles, wiped clean
1 1/2 cups water
1 1/4 pounds plum tomatoes, cored and quartered
8 garlic cloves, peeled
4 bay leaves
Salt and pepper
3/4 teaspoon sugar
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
3 pounds boneless pork butt roast
1 lime, cut into 8 wedges
1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
Vegetable oil
18 (6-inch) corn tortillas, warmed
1 small onion, chopped fine
1/2 cup coarsely chopped fresh cilantro

1. Toast guajillos in large Dutch oven over medium-high heat until softened and fragrant, 2 to 4 minutes. Transfer to large plate and, when cool enough to handle, remove stems.

2. Bring toasted guajillos, water, tomatoes, garlic, bay leaves, 2 teaspoons salt, ½ teaspoon pepper, sugar, cumin, and cloves to simmer in now-empty Dutch oven over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, until guajillos are softened and tomatoes mash easily, about 20 minutes.

3. While sauce simmers, trim excess fat from exterior of pork, leaving ¼-inch-thick fat cap. Slice pork against grain into 1/2-inch-thick slabs.

4. Transfer guajillo-tomato mixture to blender and process until smooth, about 1 minute. Strain puree through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Return puree to pot, submerge pork slices in liquid, and bring to simmer over medium heat. Partially cover, reduce heat, and gently simmer until pork is tender but still holds together, 90 to 105 minutes, flipping and rearranging pork halfway through cooking. (Pork can be left in sauce, cooled to room temperature, and refrigerated, covered, for up to 2 days.)

5. Transfer pork to large plate, season both sides with salt, and cover tightly with aluminum foil. Whisk sauce to combine. Transfer 1/2 cup to bowl for grilling; pour off all but 1/2 cup remaining sauce from pot and reserve for another use. Squeeze 2 lime wedges into sauce in pot and add spent wedges; season with salt to taste.

6A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

6B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.

7. Clean and oil cooking grate. Brush 1 side of pork with ¼ cup reserved sauce. Place pork on 1 side of grill, sauce side down, and cook until well browned and crisp, 5 to 7 minutes. Brush pork with remaining ¼ cup reserved sauce, flip, and continue to cook until second side is well browned and crisp, 5 to 7 minutes longer. Transfer to cutting board. Meanwhile, brush both sides of pineapple rings with vegetable oil and season with salt to taste. Place on other half of grill and cook until pineapple is softened and caramelized, 5 to 7 minutes per side; transfer pineapple to cutting board.

8. Coarsely chop grilled pineapple and transfer to serving bowl. Using tongs or carving fork to steady hot pork, slice each piece crosswise into 1/8-inch pieces. Bring remaining 1/2 cup sauce in pot to simmer, add sliced pork, remove pot from heat, and toss to coat pork well. Season with salt to taste.

9. Spoon small amount of pork into each warm tortilla and serve, passing chopped pineapple, remaining 6 lime wedges, onion, and cilantro separately.

Homesick Texan Carnitas

Tonight for dinner Jeni decided to try the recipe for these carnitas that she saw on the Smitten Kitchen blog. We were talking about our love for mexican food and the lack of good quality recipes when dining out. I think we have found our new favorite! The method of cooking the pork was something neither of us had done before, and it yielded the most awesome results! The last part of the process is the most time intensive, but well worth it! Of course, having a large roasting pan on two burners really helped render the fat and crisp up the meat. We had some lime slices, cilantro (of course), avacado, queso fresco and salsa verde as options - along with the corn tortillas. We did not make the slaw but decided it would be a good addition next time.

Tinga Tostadas

Here is a recipe that Dave and I love so much we made it for Christmas Eve when Wendy was visiting. I highly recommend taking the extra time to make your own tostadas and letting them fry up in oil just long enough to be crispy and not chewy. The depth of the dish really relies on the toppings you serve along with the tinga. Cilantro, lime, diced red onion, and queso fresco are all pretty necessary. Avocados, salsa verde, and black beans make a nice addition for those that don't care for cilantro.

We have also made this for a picnic during a kayaking trip since it is just as delicious served cold. I'm hoping the Packers pick off the Bears this coming Sunday so I can serve it at a Super Bowl party!

FOR THE TINGA:
2 pounds boneless pork butt, trimmed of excess fat and cut into 1" pieces
2 medium onions; 1 quartered and 1 chopped fine
5 medium garlic cloves; 3 peeled and smashed and 2 minced
4 sprigs fresh thyme
2 tablespoons olive oil
½ teaspoon dried oregano
1 (14.5 ounce) can tomato sauce
1 tablespoon ground chipotle powder
2 bay leaves

FOR THE TOSTADAS:
¾ cup vegetable oil
12 (6") corn tortillas

SUGGESTED GARNISHES: queso fresco, fresh cilantro leaves, sour cream, diced avocado, lime wedges, chopped onion, salsa verde

TO PREPARE TINGA: Bring pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt and 6 cups of water to simmer in large saucepan over medium heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic and thyme. Return pork to saucepan and, using potato masher, mash until shredded into rough ½" pieces; set aside.

Heat olive oil in 12" nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion and oregano; cook stirring often until pork is well browned and crisp, 7-10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Stir in tomato sauce, chipotle powder, reserved pork cooking liquid and bay leaves; simmer until almost all liquid has evaporated, 5-7 minutes. Remove and discard bay leaves and season with salt to taste.

TO FRY THE TOSTADAS: Heat vegetable oil in 8" heavy-bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3 or 4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding metal potato masher in upright position on top of tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds (no flipping is necessary). Drain on paper towel-lined plate and season with salt to taste. Repeat with remaining tortillas.

TO SERVE: Spoon small amount of shredded pork onto center of each tostada and serve, passing garnishes separately.

NOTES: The trimmed pork should weight about 1 1/2 pounds. The pork can be prepared through step 1 and refrigerated in an airtight container for up to 2 days. The tostadas can be made a day in advance or bought in a store (Mission brand preferred).