My Recipes





Frijoles Charros 
Ingredients:
1 LB of Pinto Beans Clean.                              Salt to taste
 3 garlic cloves                                                Pinch of Cumin
8 oz Home Made Mexican Chorizo                 Pinch of Black Pepper
6 Slices of Bacon                                            1 pack of Sazon (no MSG)
6 slices of ham                                                1 can Chipotle Peppers
10 cebollitas (green onions)
 Bunch of Chopped Cilantro



Directions:
Leave a pot of beans covered in water overnight.
The following day replace the water - adding a sufficient amount to begin cooking.
As the water reaches its boiling point, add the 2 garlic cloves.
Cook until done, then add salt according to taste.
In a frying pan fry the chorizo for about 4-5 minutes.
Add the bacon fry until bacon is crisp
Add ham cook another 4 to 5 minutes once everything is cook drain fat.
Add meat to beans mix
Add a Cumin, Sazon, Black pepper, Chipotle with a little sauce and finally add green onions.

Cook for another 20 min until onions are cooked.
Done & Serve 


If you would like to make this a healthier Charro Beans replace the meats with
Turkey Bacon 
Turkey Chorizo
Turkey Ham
Follow same directions.




This is what you’ll need For Caldo de Pollo/Chicken Soup, you can choose to do it traditional or my way.



Traditional
·        Whole chicken cut into pieces or 1 to 2 Chicken breast
·        ½  of cabbage cut into chunks or shredded
·        3 large carrots cut into chunks or diced
·        5 celery sticks cut into chunks or diced
·        4 Potato Idaho cut into half’s or diced
·        4 Chayote cut into half’s or diced
·        Cilantro cut the stem then cut into half or minced
·        Yello Onion cut into half or diced
·        4 Corn on the cob cut into half’s
·        Mexican Zucchini
·        Salt
·        Water

My way
·        1 to 2 Boneless Skinless Chicken Breast
·        1/4  of shredded cabbage
·        2 large diced carrots
·        3 diced celery
·        2 diced Potato Idaho dice
·        2 diced Chayote
·        minced Cilantro
·        ½ diced Yellow Onion
·        2 Corn on the cob cut into thirds
·        Mexican Zucchini sliced and cut into thirds
·        1/2 table spoon of Sea Salt
·        Water

Wash Chicken very well and pat dry. Cure it with fresh lime juice and wash and pat dry again..
Heat water in a pot over medium heat, add the chicken and salt, bring to a boil and reduce the heat, and simmer, uncovered, for 30-45 minutes until the chicken is fully cooked, take out the chicken breast and add the carrots, potatoes; chayote, onion celery, cilantro, zucchini, cabbage and the corn and cook for another 30 minutes until potatoes, carrots and chayote are tender. I usually check each one of them with a fork. While veggies are cooking shred the chicken breast and add back to the pot with the cooking vegetables.
Stir and taste a little of the broth, careful is HOT! If you feel it needs more salt than go ahead and add more to your liking. While the soup is cooking I make a pan of Mexican rice but I make it a little different than the one I previously posted.

Here is the recipe for the Rice.

Rice
·        1 cup White Rice
·        Half an Onion sliced
·        8 Whole Pepper Corns
·        1 pinch Whole Cumin
·        ¼ of a can of Tomato Sauce
·        2 cups Chicken Broth
·        1 tbsp of Coconut Oil

Add the pepper corn and cumin in a mortar & pestle a wooden one or ceramic preferable, but if you don’t have one just use already ground pepper & ground cumin to the recipe, about a pinch of both. 
Heat the pan on medium heat, add coconut oil, then add the rice and fry the rice until slightly golden brown. Add onions, cook until onions are a little soften, keep stirring so you won’t burn the rice. Now you are going to add the freshly ground pepper & cumin stir for about 10 to 15 seconds and you’ll get delicious aroma in your kitchen. Add the tomato sauce stir until completely covered in the sauce.  Add the chicken broth stir. Put the heat up and bring to a boil. Once boiling cover you pan and lower the heat to a low flame and simmer for 20 minutes.
Remember when the time is up shut it off and keep cover on the pan, rice still needs to cook with the vapor. The vapor helps the rice grains open up and fluff up.
When the rice & soup are done and ready to serve; I add a layer of rice to the bottom of the bowl first and then I add the soup. Eat with Corn Tortillas on the side for dipping.
Serve hot & with lots of love.



 *Sorry no pics yet I will post some as soon as I have some ready.














Pechuga de Pollo Adobado/Seasoned Chicken Breast

Ingredients
·        10 pieces of Chicken breast
·        Mustard
·        Montreal Chicken seasoning
·        Sea Salt
·        Black Peppercorn
·        Adobo (look up how to make adobo in my spices seasoning mix)
·        Turkey Baster (for basting)

Instruction:
·        Wash Chicken thoroughly. Pat dry with paper towel then squeeze lime on the chicken and rub thoroughly and wash again and pat dry. This method is use to clean the chicken.
·        Place the chicken breast in a casserole dish and squirt some mustard on it and rub on all the 10 pieces you can use a brush if you don’t want to get your hands dirty or wear latex gloves.
·        Then you are going to sprinkle some Montreal chicken seasoning, black pepper and sea salt.
·        After you are all done with the spices you are going to add adobo sauce to the chicken breast, make sure you use a brush because it is very messy. Spread the sauce all over the chicken.
·        Cover the dish with aluminum foil and put it in the oven for about 60 minutes.
·        At about 30 minutes into cooking check the chicken and baste it with a turkey baster. Close the foil paper and let cook for the remainder if the time.
·        Remove the foil paper with a food thermometer check that the chicken is fully cooked to an internal temperature of 165 °F or whenever you feel is fully cooked according to your liking.
·        Broil the chicken for about 5 to 10 minutes or until the chicken has a rotisserie look on it. Keep an eye on it while in the broiler you don’t want burnt chicken.
·        Once the chicken has that rotisserie look it’s done and bring out the oven let it rest for a few minutes then it’s ready to serve with rice and a salad.




Mexican Rice
1 cup of long grain Rice 
4 oz can Tomato sauce
2 cups Chicken Broth
5-7 pepper corn
A dash of whole cumin
1 Garlic clove
½ of a yellow Onion
Cilantro
1 small Tomato
Sea Salt to taste optional

(You may add sea salt if you like. I never do because the chicken broth already has salt. I always make my own broth. Unless you buy Low sodium chicken broth from your local store then you may add a little salt or if you don’t have any chicken broth at your reach you may use water and sea salt. You can also use regular salt, but again I use sea salt because it is a lot healthier than regular salt.)

In a Mexican molcajete/mortar & pestle we are going to make our seasoning spices one at a time and pestle each time we add one.
We start out with the Cumin, Peppercorn, Garlic, Onion, Cilantro and lastly Tomato. We are going to pestle or grind until well blended, smashed together and all the juices are out. Set aside.

Use a frying pan wide enough for the rice to cook. (Remember the rice needs enough room to expand.) Heat up the pan with coconut oil, not to hot because it may burn.

(You can use any type of oil; I just like using coconut oil because it is more healthy.)

When the oil is up to temperature add the rice and let it fry until golden brown stirring occasionally. Once the rice is golden brown add the sofrito/seasoning you made in the molcajete/mortar, mix and let cooked for about 2 to 3 minutes or until the aroma fills your kitchen.(mmm... I love that smell)
Next add the tomato sauce about a ¼ of the can and stir let it cook for a few seconds (about 5 to 10 seconds).
 Next you are going to add the 2 cups of  chicken broth. Bring the stove flame high and let the rice come to a boil.
Once your rice is boiling reduce heat to the lowest flame and let it simmer for about 20 minutes.
 After 20 minutes turn off the flame let the rice sit covered until ready to serve.
 (You need to let it sit for a little while covered because the vapor will continue to cook the rice and let the grains open/expand more.)
NOTE:
If you don't happen to have chicken broth you can always use water. If you happen to use water, make sure it's hot from the tap and add sea salt as well.
you can also do 1 cup of broth and 1 cup of water and salt to taste.






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