Posts tagged ‘Mexican’
For some time now, Vita has had to watch me mixing Chorizo in with my eggs. I go on and on about how delicious it is, giggling that she can’t eat it because of the beef or pork content. She’s never wanted to try Soy-Rizo, but thankfully, I came across some Turkey and Chicken Chorizo that was pre-cooked. So, after our Tuesday morning workout, we did some slicing and dicing and Vita was introduced to the wonderful world of spicy Chorizo, packed into an awesome little breakfast burrito.
I know it’s not gluten free, but I was feeling brave and had some Mission Carb-Lite tortillas. No problem to report.
- 3 large eggs
- 1 large pre-cooked turkey and chicken chorizo link cut into rounds and quartered
- 1/2 an orange bell pepper – diced
- Black and Manzanila Olives – sliced
- 1/4 Spanish onion – diced
- 1 and 1/2 tablespoon chili powder
- 1 teaspoon olive oil
- A splash of milk
- 1/4 cup of your favorite Mexican blend cheese
- Two burrito sized tortillas
- Two tablespoons fresh salsa
- Fresh cilantro to taste
- Salt and pepper to taste
1. Heat olive oil in a small pan over medium heat. Add diced onion, bell pepper and salt and pepper. Cook until onions become translucent.
2. Add olive and chorizo to the pan with your veggies and cook until your sausage is warmed through.
3. In a separate pan, crack eggs and mix with splash of milk. Heat over medium high until first of the eggs begin to solidify. Turn off heat and begin to scramble the eggs, adding chili powder, salt and pepper to taste. Once most of your eggs have scrambled add the cheese.
4. Combine your ingredients in a tortilla shell, top with a spoonful or two of your favorite salsa. If you have it, a couple leaves of fresh cilantro make this a real treat.
It’s spicy, it’s hearty and it’s probably the best thing I’ve had for breakfast in a very long time.
Last day of dinner with Vita for the week was a quick meal. We wanted to go with something quick and fast. So, I made a slight twist on an old standby and made Tilapia with sauteed vegetables in a tequila lime reduction. We punch up our fish a lot with lots of Mexican and southwestern spices, but the recipe is pretty straightforward. Here we go.
- 2 large fillets Tilapia
- 1 large lime juiced
- 1 tablespoon unsalted butter
- 1/4 cup of gold tequila
- 4 teaspoons southwest seasoning or Cholula dry seasoning
- 1/2 yellow pepper diced
- 1/4 red onion diced
- 1/4 cup of diced cherry tomatoes
- 1/2 bunch of cilantro finely chopped
- Salt and pepper to taste
1. Lightly season both sides of the Tilapia Fillets with seasoning.
2. Melt butter in a medium sized skillet over medium high heat and add Tilapia fillets. Cook for two to three minutes and turn fish.
3. Briefly remove the fish from the pan, scrape up flakes and seasoning. Add vegetables and tequila. Simmer for two minutes and return fish to pan. Allow fish to rewarm before removing from heat and serving. Be sure fish is cooked through. It should be fork tender and flaky.
Another incredibly simple recipe that’s really big on flavor. The onions, the lime and the veggies really add something special to the fish. It’s also one of the fastest and most difficult things you can screw up. Goes really well with a rice pilaf or a Spanish rice. Veggies like asparagus or even potatoes are awesome with the lime, tequila sauce drizzled over the top as well.
If you try it, let me know how it goes.
Yesterday I had to pass through Detroit and, as I often do when I return to the slumbering giant of a city, and wandered into Taqueria Lupitas.
Lupitas was one of my most frequent lunch stops when I worked in the city and offers arguably the most authentic Mexican food in all of Mexicantown. I would have happily gone in simply for the smells, but when I saw one of the chefs throwing a fresh batch of Cabeza on the grill, I immediately ordered two Tacos de Cabaza (beef head) and one Taco al Lengua (beef tounge).
Each was served in the traditional style with Onion and Cilantro. Cheese is 50 cents extra, but trust me, you don’t need it. The both tacos are incredibly well seasoned, and if you’ve never tried, true authentic Mexican tacos, you’re really missing out. This is the way Tacos were meant to be served, not loaded up with cheese and lettuce, ala Taco Bell.
Places like Taqueria Lupitas are one of the reasons I truly miss working downtown day in and day out. Their service is amazing. You’ll hear more Spanish than English, and you’ll always find the die hard foodies in this restaurant before you’ll ever see them in one of the more touristy joints you can easily find in Mexicantown.
It’s clean, super fast and the staff are among the most patient and knowledgeable in the city. Lupitas is bar none the best Mexican you can get in Detroit. And I’ve tried em all. Believe me. For tacos like the ones I purchased, you’ll average $1.50 to $2.50 depending on what meat you get. I always walk out paying under $10 and I can pack the food away.
Complimentary chips and a platter of different salsas and guacamoles are always there for your pleasure as well. My other favorites in this lovely little gem are the marinated cactus, the Menudo and the Chile Colorado. It’s all phenomenal.
I know this isn’t as in depth as all my other reviews, but if I wrote more, I’d be gushing. If you’re anywhere near Detroit and you have any passion for authentic Mexican, get your butt down there.
Five out of Five Stars
3443 Bagley St
Detroit, MI 48216
By now, you’re aware I’m not a fan of breakfast foods… so this post should not be at all surprising at this point.
After my wife left this morning for 30 hours of surgical call, I had trouble falling back asleep. Our dog, Rafiki, wasn’t ready to climb out of my bed at that particular hour, so at 5 a.m. I hit the kitchen by my lonesome.
Determined to make a sans egg breakfast, I searched our fridge for things I could whip together. My eyes lit up when I noticed the three fillets of Tilapia, the cardboard fish. I also spied some cilantro, pickled jalepeno pepper, red onion and tortillas. Yes, Fish Tacos would be my breakfast.
- 1 fillet of Tilapia (think 6 to 8 oz per serving if you’re increasing the recipe)
- 1 teaspoon of ground cumin
- 1 teaspoon of cayenne pepper
- 1 tablespoon of lime juice
- 1 tablespoon vegetable or olive oil
- 1/8 cup of diced red onion
- 1/8 cup chopped cilantro
- 1/8 cup shredded lettuce or greens
- Diced jalepeno to taste
- Salt & Pepper to taste
- 1 small Roma tomato, seeded and chopped
1. Preheat a grill pan or indoor grill to high heat or if you’re not crazy enough to want to eat fish tacos for breakfast at 5 a.m. you can prepare your outdoor grill. Drizzle fish with extra-virgin olive oil to prevent it from sticking to the grill pan or grill. Season fish with salt and pepper, cayenne and cumin (which adds a really nice smoky richness to the fish) to your taste.
2. As your grill preheats (if you’re indoors) heat a small pan and season two tortillas with salt, pepper and cayenne. Don’t add oil to your pan, but season it and rub tortillas into pan, allowing them to brown and crisp.
2. Grill fish 3 to 4 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Be sure you’ve rolled the lime on your counter to get the juices flowing.
3.Flake fish into large chunks with a fork and spread on fried tortillas. Add cilantro, salsa, sour cream and your veggies and you’ve got a really quick, really different breakfast.
Another variation would be to simmer the fish in enchilada sauce and then serve it with the tortillas. Either way, it’s a fairly quick and nutritious meal that breaks the normal breakfast molds.
After cooking my Green Chile Colorado for breakfast the other morning, Vita decided that she wanted some Mexican delights, which led me to whip up another Enchilada sauce creation, what I’m calling a Mexican Gumbo with fried tortillas.
This is super simple, and super quick. It’s also full of flavor.
- 1 13 oz can of chunk chicken in water
- 1 15 oz can black beans
- 1 19 oz can red enchilada or chile sauce (we like Las Palmas medium for this recipe)
- 3 tablespoons hot sauce
- 1 orange bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 quarter of a red onion (chopped)
- 8-10 button mushrooms, cut into bite sized pieces
- 1/8 cup cilantro
- Mexican blend cheese for garnish
- 2 tortillas seasoned with Southwest spice blend (see this post for the recipe)
1. Open can of chicken and drain water. Place in a large skillet or saucepan and heat over a medium flame.
2. Add beans and chile sauce, bringing ingredients to a simmer. Add hot sauce, onions, mushrooms and cilantro and allow ingredients to simmer for 10 minutes.
3. Add peppers after 10 minutes. (We do this to maintain the crunch of the peppers. It’s a nice textural element and the cooler peppers make for a break from the heat.
4. Serve in a bowl with a spoon. Garnish with cheese and remaining cilantro.
1. Heat 1 tablespoon vegetable or olive oil (per tortilla fried) in a skillet.
2. Dust cooking oil with southwest seasoning blend.
3. Add tortilla and rub around the pan.
4. Fry each side of tortilla for 1 to 2 minutes. Cut into triangles and serve with the gumbo.
It’s a wonderful dish really. It’s perfect for a cooler evening or when you want something quick, yet hearty. My wife absolutely adores this stuff. Also, Vita did the photography for this post. I’m gonna have to start crediting her for the work. Happy eating.
I don’t normally care for traditional breakfast foods, save the occasional omelet. So, after a trip to the market last week, I decided that if I was going to continue to attempt to eat breakfast (which I’m often guilty of skipping) that I would start eating more Mexican inspired breakfasts. What usually ends up happening though, is that I don’t eat anything that most people would consider breakfast. Today’s recipe was no different.
So, this morning I made my own version of Chile Colorado and had it on tortillas for breakfast.
Here’s what you need and how to do it.
- 1 jalapeno pepper diced
- 1/8 cup red onion
- 1 clove of garlic
- 1 pound package of beef tips (stew meet or beef tips are fine)
- 1 large can green chile sauce
- Cilantro and Mexican cheese blend for garnish
- Tortillas (taco size)
- 2 tablespoon chili powder
- 2 teaspoon cumin
- 2 tablespoon paprika
- 1 tablespoon oregano
- 1 tablespoon coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 teaspoon black pepper
In a sauce pan, saute jalapeños, onions and garlic. As garlic, onions and jalapeños sweat, put spices into a pestle and mortar and grind together (You can use a pre-made southwestern spice blend as well if you’re in a pinch). Lightly dust both sides of beef with the spice blend and toss it into your pan. Cook until beef has browned.
Once beef has browned, add green chile sauce and bring mixture to a simmer. Cook over a low to medium heat for 10 to 15 minutes or 30 to 45 minutes if you want a more flavorful and fork tender style beef. Serve with tortillas (I prefer the carb balance tortillas from Mission).
Once you add the beef to your tortillas, throw on a few pinches of cheese and top with Cilantro. It’s a great alternative to pancakes, waffles and all that sweet stuff. You get a really nice low heat level, something warm in your belly for breakfast and a satisfied chef.
I love to cook with Tilapia. It’s the cardboard box of seafood.
I say “cardboard box” with great affection, because Tilapia is one of the few seafood dishes that will take on the flavors of what you prepare it with, while standing up to most cooking processes. My wife and I decided to take a stab at creating our own Mexican Tilapia in Red Sauce after I tried a similar dish at one of our favorite Mexican restaurants, Casa Fiesta.
Here’s the recipe:
- 2 to 3 fillets of Tilapia (fresh or frozen is fine, just make sure frozen is thoroughly thawed)
- 1 can Red Enchilada Sauce (pick your favorite brand and level of heat, we like medium or hot)
- 10-20 Spanish Green Olives (sliced)
- 10-20 Black Olives (sliced)
- 1 diced yellow bell pepper
- 1 diced orange bell pepper
- 1 cup chopped cilantro
- Salt and Pepper to Taste
- Lime cut into wedges
- 4 tablespoons dry rub mixture (see preparation for dry rub recipe)
- 1 Tablespoon Olive Oil
Preparation: The Dry Rub
1. Using a pestle and mortar, mix 4 to 5 tablespoons of Original Cholula Seasoning with 1 tablespoon dried red pepper flakes, and a few pinches of Kosher salt and black pepper.
2. Rub both sides of each Tilapia fillet with the dry rub mixture and coat lightly with olive oil.
Preparation: Main Course
1. Preheat a large non-stick skillet over medium heat and add olive oil.
2. Fry each fillet for a minute and a half on each side.
3. Add Enchilada sauce, cilantro, olives and peppers to the pan and bring mixture to a simmer.
4. Let fillets and veggies simmer for 8 to 10 minutes over a low to medium heat.
5. Plate fillets and serve with a wedge of lime and your favorite margarita.
The recipe really turned out well, so well in fact that I’m regretting not taking pictures as we cooked. I think it would be fantastic with the addition of some Chihuahua cheese served at plating or even some crumbled Queso Blanco. Pico and chips would also accompany this dish very well, or a nice cool, guacamole salad.
Enjoy. And if you try this out, post a comment and let me know how yours turned out!