Mixed Bean Soup with Fresh Herbs

Are you like me who makes a quick list before heading into a store? I’ve been that way for some time and my lists that I keep during the week add up. These lists though allow me to make my driving routes and get into stores quickly and efficiently as I make attempts to stay clear of those who may look sick (coughing, sneezing, etc), especially this time of year. Not too long ago however I found myself checking off my list of things to get at Costco, but then got sidetracked, most likely because I saw some sickos ahead of me and turned down an aisle that I did not need anything from, that is until I saw a big bag of mixed beans that looked great, even in their uncooked state. We always talk about getting more legumes into our diet, so I was already sold.

Mixed Bean and Fresh Herb Soup Recipe
Mixed Bean and Fresh Herb Soup Recipe

So I have been making soup at least once a week recently, most likely due to the season, and granted I made French Onion Soup back to back, I decided I was going to use up those beans and turn them into a Middle Eastern style soup, and this one a mixed bean soup with fresh herbs, and pork. This soup was so good, and we knew it as we ended up eating it again the following day for another dinner.

Let’s get started.

Ingredients:

  • 2 tbsp canola oil
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 1 tbsp turmeric
  • 3 cups of mixed beans, washed and soaked in water overnight (I used a blend of mixed beans including garbanzo)
  • 4 cups chicken stock
  • 4 cups water
  • 2 cups pork shoulder, roughly chopped
  • 1 cup flat leaf parsley, chopped
  • 1 cup cilantro, chopped
  • 3/4 cup fresh dill, finely chopped
  • 2 cups fresh spinach, chopped
  • salt, to taste
  • cracked black pepper, to taste
  • fried onions, optional

Start by soaking your beans overnight in cool water in a large bowl. When you are ready to make the soup, rinse and strain the beans.

Heat a soup pot on medium heat. Add in the oil and bring to temperature. Toss in the onion, and stir, cooking for about 7 minutes. Next, toss in the garlic, and turmeric and give a good stir. Cook for about 3 minutes, then add in the strained beans. Give a good mix, then add in the stock, water, and pork. Cook this for about 2 hours, covered on medium-low heat.

Once the beans are tender, check about 1 hour in, add in the salt and cracked pepper. Start with about 2 tsp of salt as the beans can handle that, and about one teaspoon of black pepper. Stir and continue to cook. Taste for any additional seasoning. Add more if necessary.

Mixed Bean and Fresh Herb Soup
Mixed Bean and Fresh Herb Soup

Add in the fresh herbs and spinach, stir and cook for about 10 more minutes to allow those herbs to perfume the soup.

Now you are ready to serve.

Mixed Bean and Fresh Herb Soup
Mixed Bean and Fresh Herb Soup

Ladle the soup into a bowl and top with fried onions.

The end result is really comforting. You get the creamy beans, still having some texture, along with the fresh herbs which are the real star, and the super tender pork and crispy onions. It’s really a great bowl of soup, plus super healthy to boot. What is not to love about that? So thank you to the person who sneezed an aisle ahead of me and allowing me to turn down that aisle at Costco. Those beans and I thank you. Hope you enjoy!

Easy Loaded Baked Beans

Summer is almost over, and many of us in Wisconsin are starting to feel that gloom upon us. In all honesty my wife love summer, but love fall even more. We welcome fall with open arms but again sad to see summer weather retire. There are things I will miss during the summer months, in particular food, and one of those things is baked beans. Yes, I know… I can make baked beans all year round, and I do but for whatever reason baked beans just remind me of grilling outdoors, sitting around a smoker or eating smoked meat that has been cooked for 12 or more hours, or hanging out with family and friends. They almost are up there with sweet corn on the cob and garden tomatoes for me. The problem with baked beans in my family is that not really one of my kids, or my wife enjoy baked beans as much as I do.

So with a recent get together, I decided it was my time to make some easy loaded baked beans that not only I could enjoy but I knew that other party goers would enjoy as well. I was right about that as the majority of those beans were consumed during the party.

Easy Loaded Baked Beans
Easy Loaded Baked Beans

These look like normal baked beans, but every spoonful results in simple, yet complex flavors that may have you question ‘What are in these things?’. Easy, and loaded, these are great to make before (or after) summer ends.

Ingredients:

  • 32 oz can of your favorite canned baked beans (Maple Cured for me)
  • 16 oz can original baked beans
  • 3 slices of cooked bacon, grease reserved
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 whole jalapeno (seeds optional), roasted in bacon grease, diced
  • 3 tbsp yellow mustard
  • 2 tbsp Jufran Banana Ketchup (Filipino Ketchup)
  • salt, to taste
  • cracked black pepper, to taste
  • 1 tbsp Worchestershire sauce

Let’s start by heating a large skillet on medium heat. Add in your bacon slices and your whole jalapeno pepper. Cook slowly to release the fat and to crisp up your bacon while at the same time cooking and charring your jalapeno pepper. You will want to blister the skin on the chili pepper throughout the time you cook your bacon.

During this time, prepare your remaining ingredients as the rest will go by rather quickly.

Once the bacon is cooked, remove and place on a paper lined plate, along with the jalapeno. Keep the skillet on medium heat, and add in the onion, cooking for about 5 minutes or so until they soften.

Easy Baked Beans Ingredients
Easy Baked Beans Ingredients

While the onion is cooking, chop up your bacon, and your jalapeno. Once the onion is softened, add in the cans of beans, jalapeno, and bacon, and give that a good stir. Cook this mixture for about 5 minutes, then squirt on the mustard, worchestershire sauce, and Filipino ketchup.

If you have never had or tried Filipino ketchup, go find it. I love this stuff. To me it is not as sweet as regular ketchup and actually provides some little kick to it.

Give another good stir, reduce the heat, and cook for about 30 minutes until everything jives, and gets a bit sticky. Taste and season with any salt or black pepper to your liking.

Easy Loaded Baked Beans
Easy Loaded Baked Beans

Serve into a bowl, and provide to your family and friends.

The result is a great bowl of beans, and one that has some mysterious flavors. Sure you can get that flavor of bacon, and see the onions and jalapenos, but they might have your friends and family guessing on those wonderful mustard and ketchup flavors. Enjoy the rest of your summer, and hope you enjoy the beans!

Easy Loaded Baked Beans
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 32 oz can of your favorite canned baked beans (Maple Cured for me)
  • 16 oz can original baked beans
  • 3 slices of cooked bacon, grease reserved
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 whole jalapeno (seeds optional), roasted in bacon grease, diced
  • 3 tbsp yellow mustard
  • 2 tbsp Jufran Banana Ketchup (Filipino Ketchup)
  • salt, to taste
  • cracked black pepper, to taste
  • 1 tbsp Worchestershire sauce
Instructions
  1. Let’s start by heating a large skillet on medium heat. Add in your bacon slices and your whole jalapeno pepper. Cook slowly to release the fat and to crisp up your bacon while at the same time cooking and charring your jalapeno pepper. You will want to blister the skin on the chili pepper throughout the time you cook your bacon.
  2. During this time, prepare your remaining ingredients as the rest will go by rather quickly.
  3. Once the bacon is cooked, remove and place on a paper lined plate, along with the jalapeno. Keep the skillet on medium heat, and add in the onion, cooking for about 5 minutes or so until they soften.
  4. While the onion is cooking, chop up your bacon, and your jalapeno. Once the onion is softened, add in the cans of beans, jalapeno, and bacon, and give that a good stir. Cook this mixture for about 5 minutes, then squirt on the mustard, worchestershire sauce, and Filipino ketchup.
  5. If you have never had or tried Filipino ketchup, go find it. I love this stuff. To me it is not as sweet as regular ketchup and actually provides some little kick to it.
  6. Give another good stir, reduce the heat, and cook for about 30 minutes until everything jives, and gets a bit sticky. Taste and season with any salt or black pepper to your liking.

 

Homemade Corn Nuts

I grew up eating corn nuts. I loved them, and still to this day. I’m a bit cautious however eating them nowadays only because I think I may crack a tooth or something. But corn nuts are something my boys love as well, and I figured what the heck, let’s make some homemade ones. I was thinking of what to seasons these corn nuts with, and came up with two versions. One using a Filipino sisig seasoning (you can find it in your Asian market), and the other using one of my son’s favorite seasoning blends, Slap Ya Mama.

These corn  nuts are really easy to make, come out a bit on the chalky side which is ok, and still pleased the boys. Feel free to use whatever seasoning mix you enjoy.

Homemade Corn Nuts Recipe
Homemade Corn Nuts Recipe

Let’s get started.

Ingredients:

  • 1 bag of Goya Giant White Corn Kernels (You can find at your local Mexican grocery store)
  • 1 pinch of sugar
  • 1 tbsp salt
  • water to cover and soak
  • 3 cups of canola oil
  • 3 tbsp of your favorite seasoning blend

Now you have a couple of options here. You can fry them or bake them. I default to the fry method, however if you are going to bake them, bake them at 400 degrees between 20-40 minutes turning every 10 minutes.

You have to soak the beans overnight in a large bowl in cool water. The next day, drain the water, and them them stay in the strainer to air dry a bit. Sprinkle in the sugar and salt, and give them a good toss.

Next heat up a pot and pour in the oil. Bring to a medium-high heat for a few minutes. Drop in a couple of corn nuts and see if they sizzle. If not, wait a few more minutes until they do sizzle.

Homemade Corn Nuts
Homemade Corn Nuts

Fry the corn nuts, in batches, for about 15 minutes or until they get nice and golden. Move them around with a slotted spoon from time to time. Once they are golden, remove them to a paper lined baking sheet with a kitchen spider or slotted spoon, removing any excess oil, and let them cool slightly.

While they are cooling, pour them into a mixing bowl, and add your seasoning, tossing to completely coat them. Repeat and serve.

My oldest loved these, in particular the Slap Ya Mama version. Crunchy, salty, and delicious. These make for a perfect snack. Hope you enjoy!

Thai Curry Asparagus

I love coming up with new recipes, and this past weekend was one of those times. I particularly enjoy family dinners on Sundays. There is something about that day when we can all come together and enjoy a meal together. Granted it is extremely important for me to have everyone come together every day for dinner, but I realize that is not always possible with work schedules.  So as I have been trying to eat more healthy throughout the week, meaning for vegetables, I decided to come up with this lightly sauteed Thai curry asparagus.

I recently fell in love with this curry paste when I made Khao Poon and there was something about the sweetness that I fell in love with.

Thai Curry Asparagus Recipe
Thai Curry Asparagus Recipe

Ingredients:

  • 4 oz can sweet Thai Noodle paste
  • 1/4 cup of water
  • 1 bundle of asparagus, washed and trimmed
  • 3 kaffir lime leaves, optional
  • 1 Thai chili, lightly bruised, optional
  • salt to taste

Start by heating a large skillet on medium heat. Add in the Thai noodle paste and give that a good stir, cooking for a couple of minutes to waken all of the paste.

Next add in the water, kaffir lime leaves, salt, and chili. Give another good stir. Add in the asparagus, and cook for about 4-5 minutes or until your desired tenderness. I still like my asparagus with just a slight crunch. Next, just plate and serve.

The end result is a perfect vegetable dish with that sweet curry flavor. Serve alongside with some rice for a perfect side dish. I hope you enjoy!

Nacho Pot Pie

It’s starting to ramp up to comfort food season. Not like that has stopped me year round to make most any type of comfort food, but this fall season in particular has already yielded a variety of soups and casseroles. This is one of those recipes. While thinking of a warm recipe for a cool day, I thought of what my wife and kids would eat, and eat well. Nachos! But how could I turn a simple, or complex plate of nachos into something warm and comforting?

I looked around to check on my inventory, and granted I was looking at pie dough and thinking of chicken pot pie, a thought I had to quickly shake out of my mind, and then again back to the nacho thought. How about a riff on chicken pot pie but go nacho style? How about a nacho pot pie?!

Nacho pot pie it was, and not only super easy to throw together, but everything you love about nachos in a luxurious pot pie style, sans the pie crust.

Nacho Pot Pie Recipe
Nacho Pot Pie Recipe

Granted this is not the prettiest of all dishes, but again what pot pie is when you plate it? This is forkalicious delicious.

Let’s get started.

Ingredients:

  • 1 lb ground beef, or chuck, cooked and fat removed
  • 1 cup onion, diced
  • 15 oz can diced green chilies
  • 2 cloves of garlic, minced
  • 1/4 cup of taco seasoning
  • 1/3 cup water
  • 6 tbsp unsalted butter
  • 4 tbsp all purpose flour
  • 1/2 cup of milk
  • 2 cups of water or stock
  • 1 cup of canned black beans, drained
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black
  • 1 bag of tortilla chips
  • 2 cups of shredded cheddar cheese
  • 1 head of iceberg lettuce, shredded
  • sour cream, optional
  • hot sauce, optional
  • salsa, optional
  • black olives, optional
  • any other favorite nacho toppings

Think nachos. Think pie. Good, let’s go.

Preheat your oven to 350 degrees.

Get a large skillet on your burner over medium-high heat. Add the ground meat and cook until browned. Drain any fat, and then add the taco seasoning, green chilies, onion, garlic, and 1/3 cup of water. Give a good stir, and cook until the onions are softened, about 5-7 minutes.

Place the meat mixture into a casserole dish and return the skillet to the heat.

Add the butter and let it completely melt. Once melted, add the flour and stir (and keep stirring) until all of the flour is incorporated. Cook this through for a few minutes.

Slowy stir in the milk, and use a whisk if you want to ensure that the mixture gets nice and smooth. No clumps needed here.

Once smooth, add in the remaining water or stock, and stir again. Season with salt and pepper, and let the mixture come to a boil, stirring frequently. The goal here is to make a thicker sauce.

Nacho Pot Pie Ingredients
Nacho Pot Pie Ingredients

Once the sauce thickens, add in the black beans, and return the meat back into the skillet. Stir well and cook for another 5-7 minutes.

Add shredded cheese to the top, then crumble a generous amount of tortilla chips over the top.

Place the skillet (if it is oven safe, otherwise put everything in the skillet before adding the cheese and chips) into the oven and bake for about 15-20 minutes.

Now you are ready to serve.

Nacho Pot Pie Recipe
Nacho Pot Pie Recipe

Scoop out your desired amount onto your plate and top with your favorite toppings. In my case it was black olives, shredded lettuce, avocado slices, sour cream, and hot sauce. Feel free to have a bowl of chips on standby for any additional scooping!

The result is spectacular. It is so comforting and everything we loved about a pie or a plate of nachos, all bundled together! Hope you enjoy!

Indian Coconut Green Beans

My wife and I have been going to a local Indian restaurant in our area called Indian Garden.  I am no expert when it comes to authentic Indian food, but my taste buds are pretty good and I have eaten enough of that cuisine to know the good from the bad, and this place is the good. There are couple of things that differentiate an ethnic restaurant for me when I first arrive. My first sell is it busy and second are those sitting down to eat of the same ethnicity as the restaurant. Win, win on Indian Garden, and as a matter of fact we are often times the only ‘gringos’ in that joint. With all of that being said, we have only dined in for their lunch buffet and there are plenty of reasons why. It’s very affordable, and they offer a wide array of great Indian food, so much as my wife will say ‘we have to learn to make that’. One of our visits my wife tried their coconut soup and loved it so much that I had to learn to make it for her. It’s still one of her favorites to this day. On our most recent visit they had a green bean dish, one that was the first for us, that was just out of this world, and it was up to me to figure this one out.

Indian Coconut Green Beans Recipe
Indian Coconut Green Beans Recipe

This was perfect timing as we needed to harvest a bunch of green beans from our garden, and so it was time to use up some leftover coconut from making pies this summer and put it all to a good use.

Let’s get started.

Ingredients:

  • 2 cups of fresh green beans, trimmed, and cut into about 2 inch pieces
  • 1 tbsp canola oil
  • 1 cup of sweetened coconut flakes
  • 5 Indian curry leaves
  • generous pinch of salt, to taste

Super simple stuff here but flavors that will have you coming back for more, trust me I know from that last visit to the buffet. I had no guilt getting a second serving of these beans.

Start by getting a large skillet on the stove, over medium heat. Add in the oil and let that come to temperature, about a minute or so.

Next add in the green beans, and give them a nice stir in the oil. Continue to cook the beans on medium heat for about 5 minutes, then toss in the Indian curry leaves. Give your wrist a workout and toss those in the skillet, and then continue to stir for a couple of minutes.

Indian Coconut Green Bean Ingredients
Indian Coconut Green Bean Ingredients

Now add in the coconut flakes, and continue to toss and stir.

Cook the beans and the coconut until the coconut flakes start to turn a golden color and the beans are just starting to get tender.

Slide these into a serving bowl and get ready to dig in.

These coconut green beans are so good you can just eat them as a main dish if you desire. Crunchy beans with a sweetness from the coconut and a slight pungent taste from those curry leaves. It was a win, win, just like the buffet at Indian Garden. If you are looking for a great side dish, and looking to harvest some beans, give this one a try. As a side note, you can get curry leaves from your local Indian market (I shop at Best Food Store in Milwaukee, and the curry leaves can get sealed up and frozen as well. Hope you enjoy!

Enfrijoladas

Enfrijoladas. What the heck are enfrijoladas? I know this is something you probably never see on a menu, but these are essentially enchiladas, that have the corn tortillas dipped in a black bean puree, stuffed, rolled, and baked and are they ever so good. This is comfort food at its finest, and is not only easy to put together but super delicious. I’m always on a mission to get my wife and kids to not only try something new, but to also affirm that they really do like an ingredient whether they refuse to or not, and in this case, black beans. The picture is not the prettiest, but the flavor makes up for it. I stuffed mine with cheese and chicken, but you can roll them anyway you so desire.

Enfrijoladas Recipe
Enfrijoladas Recipe

Let’s get started.

Ingredients:

  • 15 oz can of black beans, rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts, poached, and shredded
  • 1 whole onion, diced
  • 1 whole jalapeno, seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas, warmed and covered
  • 1 avocado, diced
  • Mexican crema, optional
  • Cilantro, choppped, optional
  • 1 lime, quartered, optional

Start by making your black  bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.

Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.

Ingredients for Mexican Enfrijoladas
Ingredients for Mexican Enfrijoladas

Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.

Bake in a 375 degree oven for about 10 minutes.

Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in. It looks like a black bean puree mystery but once you dig in you will find out what all of this mystery is about. It’s good, real good, and for those in my family that said they did not like black beans, well, they were shoveling this into their mouths. Hope you enjoy!

Enfrijoladas Recipe
Author: 
Recipe type: Dinner
Cuisine: Mexian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 15 oz can of black beans, rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts, poached, and shredded
  • 1 whole onion, diced
  • 1 whole jalapeno, seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas, warmed and covered
  • 1 avocado, diced
  • Mexican crema, optional
  • Cilantro, choppped, optional
  • 1 lime, quartered, optional
Instructions
  1. Start by making your black bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.
  2. Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.
  3. Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.
  4. Bake in a 375 degree oven for about 10 minutes.
  5. Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in.

 

Caldo Verde

Caldo verde essentially translates to green broth, or in my case one delicious Portuguese soup. I have kind of made it a mission to make soup once a week, however I should probably make it a few times a week, but there are really only three of us soup eaters in the family at this point in time. Typically when I make soup, it tends to feed an army and hence why I probably only make it once a week. Caldo verde is loaded with awesomeness. It is essentially a soup made with greens, chicken stock, and typically some smoked sausage. I actually jazz mine up a bit adding a bit of bacon, and a handful of beans, but that kind of breaks some of that traditional soup, so those are optional if you are wanting to make it.

Caldo Verde Soup Recipe
Caldo Verde Soup Recipe

Let’s get started.

Ingredients:

  • 4 Yukon gold potatoes, peeled
  • 2 russet potatoes, peel and cut into cubes
  • 1 yellow onion, roughly chopped
  • 6 cloves of garlic, roughly chopped
  • 7 cups of chicken stock
  • 1 bunch of collard greens, cut into thin ribbons
  • 1 shallot, minced
  • 4 slices of bacon, cooked and crumbled
  • 1 ring of smoked sausage (I used kielbasa) sliced into bite sized pieces
  • 1/4 cup of olive oil
  • handful of red beans, optional
  • salt to taste
  • a good loaf of crusty bread

Start by getting a large pot, or dutch oven heating on medium heat.

Add in the olive oil, garlic, shallots, and onion. Cook for about 7 minutes, adjusting the heat if necessary, just to sweat the onions. Next add in the russet potatoes and chicken stock, and cook on medium heat for about 25 minutes or until the potatoes are fork tender.

Ingredients for making Caldo Verde
Ingredients for making Caldo Verde

Once the potatoes are tender, ladle this mixture into your blender. Please note that whenever you are adding hot stuff into a blender, do not fill it all of the way up, and always use a towel to cover the top lid. Pressure builds up doing this and I would not want you having hot soup all over your kitchen!

Blend the mixture into a smooth consistency. Do this in batches if you have to. Once you have a smooth mixture, return it back to the pot on the stove. Add the beans if you are using them. Bring the soup to a medium-low heat, and during this time cooke your bacon. I like to add in the sliced kielbasa as well when cooking the bacon to get it a bit crisp.

Add the kielbasa, cooked and crumbled bacon, Yukon potatoes, and ribbons of collard greens to the soup, and cook until the potatoes are for tender. Season with any salt, to taste, if you desire.

Ladle into your soup bowls, keep your head down, and dig in! This soup is super comforting and perfect on any winter day. Serve with some nice rustic bread for dipping and repeat! Enjoy.

Baked Chicken Verde Chimichanga

Good Lord do I ever love a chimichanga. I think I may have first had one back in my high school days at a local American-Mex joint called Chi-Chi’s. You know this was the type of place where all of us gringos thought we were having real Mexican food, only to realize years later that it was totally not, but only catered to us gringos, and the place would pack it in. Regardless, that’s where my love for the chimichanga was born. It’s essentially a deep fried burrito, loaded with goodness.

Instead of deep frying, I decided I would load these large flour tortillas up with some awesome chicken verde I made, along with rice and beans, and bake them, you know… to be a bit healthier than deep frying.

The result was awesome. Still crisp as you may expect from deep frying with way less the hassle.

Baked Chicken Chimichanga Recipe
Baked Chicken Chimichanga Recipe

Let’s get started.

Ingredients for the salsa verde:

  • 5 whole tomatillos, husks removed
  • small handful of fresh cilantro, roughly chopped
  • 5 garlic cloves, skin on
  • generous pinch of salt, to taste
  • 3 serrano chilies, seeds and ribs removed
  • 2 jalapeno peppers, seeds and ribs removed
  • 1/2 cup (or more of water)

Ingredients for the chicken chimichanga:

  • 3 whole chicken breasts
  • 5 large flour tortillas
  • 1/2 cup of Mexican or Spanish rice, per chimichanga
  • 1/2 cup of cooked refried beans, per chimichanga
  • 8 oz bag of Mexican Chihuahua cheese
  • 8 oz bag of shredded cheddar cheese
  • hot sauce, optional
  • 1/4 cup of canola oil

Start by making your salsa verde. Add the tomatillos, garlic, and chilies to a roasting sheet. Place in a 450 degree oven for about 10 minutes or until they are nicely charred. Once cooked, remove them from the oven, let cool, then remove the skin from the garlic cloves. They should pretty much just slide on out.

During this time, add the chicken breasts to a large pot of water, bring to a simmer, and cook until the chicken is fully cooked through, about 25 minutes or longer. Once cooked through, remove the chicken breasts to a plate to let cool.

Place all of the salsa ingredients into a blender or food processor and blend until you have a fine salsa. Taste and adjust any salt.

Clean out that chicken pot. Next, remove the skins from the chicken breasts and discard. Shred all of the chicken and return the shredded chicken back to the pot. Pour in the salsa verde, bring to a medium heat, stirring along the way, and cook for about 20 more minutes. TRUST ME, THIS CHICKEN BY ITSELF IS AWESOME.

Baked Chicken Chimichanga Recipe
Baked Chicken Chimichanga Recipe

Preheat the oven to 400 degrees.

Take a flour tortilla and warm it on a skillet or in a microwave just until it softens. Once it is softened and more pliable, then it is time for the chimichanga making.

Lay the tortilla onto a plate, spread on the refried beans, add about a cup of chicken mixture (I use a slotted spoon to remove any excess salsa) onto the tortilla, closest to you, then add on the rice. Roll over a bit tightly, fold in the sides, and continue to roll until you have it seam side down. Lightly brush on some canola oil, and then repeat with any remaining tortillas. I made five for the family, but there is still plenty of chicken to be used for any leftovers, and as in my case enchiladas.

Take a baking sheet, add the chimichangas, and cook for about 15 minutes in the preheated oven. The goal is to get them nice and crisp. After about 15 minutes, remove, top with as much Chihuahua and cheddar cheese as you would like, and if you want, a bit more chicken mixture on top, and place back into the oven until the cheese is nicely melted.

Remove and serve. I topped mine with some nice habanero hot sauce for some kick.

The end result is everything I love about a chimichanga, and my entire family would agree. I don’t think anyone spoke at dinner time that evening as they devoured these things. If you are looking for a great meal, loaded with great flavor and texture, then give these baked chicken verde chimichangas a try. I’m certain you will love them!

 

Mexican Tlayuda

I know what you may  be thinking right off the start. T-what? Tlayuda. It’s essentially Mexican street food, in particular of the pizza descent. Think of great Mexican ingredients loaded onto a cooked, large flour tortilla. This is typically street food, and good Lord is it ever good, and fun to eat. This is a popular snack food, but let me tell you, it can be turned into a meal depending on the ingredients you put onto it. Typically a single tortilla, I was super hungry and decided I would go full force and make this a ‘double tlayuda’. Think of it as an open faced pizzadilla. You can make these with all sorts of your favorite proteins, but I wanted chorizo, a classic Mexcican ingredient, and in particular on the tlayuda. The classic uses some drizzle of lard, but I’m not into that as I am getting enough from smashed black beans cooked in some oil, garlic, and onions.

Mexican Tlayuda Pizza Recipe
Mexican Tlayuda Pizza Recipe

Let’s get started.

Ingredients:

  • 2 large flour tortillas (You can use one if you prefer)
  • 15 oz can of black beans, drained, cooked, lightly mashed
  • Approximately 1 cup of Mexican chorizo, fat strained, and cooked until a bit dry
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp canola oil
  • 1/4 cup of water
  • 1/2 cup of raw slaw
  • 1/4 cup of fresh cilantro, chopped
  • your favorite hot sauce or salsa
  • 1/2 jalapeno, thinly sliced
  • 8 oz bag monterray jack cheese

Start by getting a small pot on the stove on medium heat. Add in the oil, then toss in the onions, cooking a few minutes until lightly softe

Mexican Tlayuda Pizza Ingredients
Mexican Tlayuda Pizza Ingredients

ned, then add in the garlic. After about a minute, toss in the black beans and water. Cook for about 15 minutes on medium to medium-low heat. Once the beans have softened a bit, use a fork, or potato masher, and start to mash the beans. I do not go for a few refried blend on these as I like some texture from the beans. Go about 50/50 on that mash.

OK, next step. Preheat your oven to 350 degrees. Take a flour tortilla, smear some black beans on it, some cheese, and some jalapenos to your liking, (again I  used two on this one as a stack), and place it on a sheet pan and place in the preheated oven. Cook for about 2 minutes, just to cook it slightly to lightly brown.  Once the cheese is slightly melted, remove from the oven.

Stack another tortilla on top. Gently press. Add enough bean mash to lightly coat the the entire top tortilla, then a generous amount of cheese to cover the top, then more jalapenos (if ou desire). Spread the cooked chorizo all over the top tortilla, along with a generous amount of cheese, and place back into the oven. Cook until the cheese is nice and melted, the tortilla nicely browned, and then remove.

Once you remove, shower with some of the raw coleslaw, fresh cilantro, and drizzle your favorite salsa or hot sauce.

Now you can fold this, or you can slice into wedges. I’m a wedge man. Wedges are good.

Mexican Tlayuda Pizza
Mexican Tlayuda Pizza

Holy Moly. If you think about this all together, well you are going to drool. When you eat it, it makes you want to be alone and devour the whole thing so no one is looking. It’s so good, and something that should probably come off the street and onto Mexican restaurant menus. Spice, cheese, crisp, soft, veg. What’s not to love. Make it (stacked or not), and I’m sure you will love it. Enjoy!