Category Archives: Mexican

Mexican Cemita

Beans, Beef, Cheese, Ethnic, Game Day, Mexican, Sandwiches

I’ll admit that I could probably eat Mexican food every day if I could. Anything from the soups, stews, enchiladas, tacos, and heck, even a plate of rice and beans with some roasted chili toreados.  I love everything about Mexican cuisine to be honest, and to me, it has comfort food written all over it. There is yet another item I love off the Mexican restaurant menu, and that is the Mexican torta.  It’s a simple sandwich but it is loaded with amazing textures and flavor. There is however, a sibling, if you will, to the classic torta, and that is the Mexican cemita. Very similar, but a bit different in terms of a couple of the ingredients. If you are looking for a great sandwich, look no more, because this sandwich is awesome!

Mexican Cemita

Yes, that is one massive piece of beef milanesa that you see placed between a cemita roll!

Let’s get started.

Ingredients:

  • 1 cemita roll, halved
  • 1/2 roma tomato, thinly sliced
  • Oaxacan cheese, pulled into strands
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup roasted red salsa, or your favorite
  • 1/2 avocado, mashed
  • 1/2 cup refried beans, cooked
  • 1 piece of beef milanesa (thinly pounded breaded beef)
  • 2 cups of cooking oil

Start by adding the oil to a large skillet, and bring up to temperature, about 350 degrees. During this time, begin preparing all of your ingredients.

When the oi comes to temperature, carefully slide in the beef milanesa. Fry for about three minutes on each side, until each is a deep golden brown. Once cooked, remove and place on some paper lined plate to drain any excess oil. Season with a pinch of salt.

How to make a Mexican cemita

Now you can use something other than beef milanesa, such as shredded chicken or heck even carnitas, so you are not limited to beef milanesa, however it is a classic, and I highly recommend it.

To assemble the sandwich, take the bottom cemita roll, and lather on the cooked refried beans. Next, top with the beef milanesa, the shredded Oaxaca cheese, the cilantro, mashed avocado, tomato, and red salsa. Top with the seeded cemita bun, and get in attack mode.

It’s a great sandwich. Now granted you could go with a smaller piece of beef milanesa, but this is what was purchased from my local Mexican grocery store, so it was great biting into it, and getting a bit of the cheese and salsa, and then you get into the awesome cemita itself, and well let’s say it’s hard to put down.

The creaminess of both the beans and avocado are perfectly balanced by the heat from the roasted salsa, and well the saltiness of the cheese goes so well with the crisp and tender beef milanesa. It’s one of my favorite sandwiches, and I know you will love it! Hope you enjoy…

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Mexican Cemita
Author: 
Recipe type: Sandwiches
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cemita roll, halved
  • ½ roma tomato, thinly sliced
  • Oaxacan cheese, pulled into strands
  • ½ cup fresh cilantro, roughly chopped
  • ¼ cup roasted red salsa, or your favorite
  • ½ avocado, mashed
  • ½ cup refried beans, cooked
  • 1 piece of beef milanesa (thinly pounded breaded beef)
  • 2 cups of cooking oil
Instructions
  1. Start by adding the oil to a large skillet, and bring up to temperature, about 350 degrees. During this time, begin preparing all of your ingredients.
  2. When the oi comes to temperature, carefully slide in the beef milanesa. Fry for about three minutes on each side, until each is a deep golden brown. Once cooked, remove and place on some paper lined plate to drain any excess oil. Season with a pinch of salt.
  3. Now you can use something other than beef milanesa, such as shredded chicken or heck even carnitas, so you are not limited to beef milanesa, however it is a classic, and I highly recommend it.
  4. To assemble the sandwich, take the bottom cemita roll, and lather on the cooked refried beans. Next, top with the beef milanesa, the shredded Oaxaca cheese, the cilantro, mashed avocado, tomato, and red salsa. Top with the seeded cemita bun, and get in attack mode.
  5. It’s a great sandwich. Now granted you could go with a smaller piece of beef milanesa, but this is what was purchased from my local Mexican grocery store, so it was great biting into it, and getting a bit of the cheese and salsa, and then you get into the awesome cemita itself, and well let’s say it’s hard to put down.
  6. The creaminess of both the beans and avocado are perfectly balanced by the heat from the roasted salsa, and well the saltiness of the cheese goes so well with the crisp and tender beef milanesa. It’s one of my favorite sandwiches, and I know you will love it! Hope you enjoy…

 

 

Carne Asada Fries

Appetizers, Beef, Cheese, Events, Game Day, Kids, Mexican, tacos

Sometimes you just have a real craving for junk food, and if you are like me, that doesn’t equate to a bowl of potato chips. See, this past weekend I had this idea in my head that I wanted to make a batch of hand cut french fries, while on the other hand I had the idea of grilling out some carne asada and possibly making some tacos, and that’s when it knocked me in the face with the idea of making carne asada fries. Now if you have never had carne asada fries, well, watch out because these things are freaking amazing. Basically fries loaded with awesome carne asada, cheese, guacamole, and other toppings that you would desire. Almost like a nachos gone wild.

Carne Asada Fries

You are probably never going to see these on a Mexican restaurant’s menu, and typically will see these on menus throughout San Diego, but this is where you can make it all your own. I prefer using hand cut fries, but you can use frozen if you prefer to make the hand cut fries.

Let’s get started.

Ingredients for the Carne Asada:

  • 1 1/4 pound flank steak
  • 2 limes, juiced
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp cracked black pepper
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1/2 tsp Mexican oregano

Ingredients for the Carne Asada Fries:

  • 2 whole russet potatoes, cleaned and cut into match sticks
  • water
  • 3 cups of canola oil
  • 1 roma tomato, diced
  • 2 green onions, diced
  • 1 cup Monterey jack cheese
  • 1/2 cup shredded cheddar cheese
  • 2 serrano chilies, thinly sliced (optional)
  • 1 avocado, diced
  • 2 tbsp sour cream, (optional)
  • 1/2 cup fresh cilantro, chopped
  • limes, (optional)

You can get as creative as you desire on your toppings, however I think this was a great balance, and well, they rocked.

Start by combining your ingredients for the carne asada, and rub all over the meat. Place in a sealable bag, and let this marinate over night if you can, but at least 6 hours.

Soak the sliced potatoes in cold water for about 20 minutes, then drain, and place back in cold water again to remove a bunch of the starch. Drain again, then place on a lined baking sheet, and place in a preheated, 300 degree oven for 20 minutes, just to lightly cook them.

Heat your coals, and get that grill piping hot. During this time, take the meat out of the refrigerator, and let it come to room temperature as you are heating the grill. Once the grill is heated, place the meat on the grill, and cook for about 5 minutes per side, or to your desired doneness. Remove and place on a plate to let rest, about 20 minutes prior to slicing.

Heat the oil to about 350 degrees, then carefully add the potatoes, working in batches, and let them cook for about 4-5 minutes. Remove with a slotted spoon and place into a paper lined bowl. Repeat with the remaining (batches) of fries.

Once the first cooking of the fries is completed, bring the oil up to about 375 degrees. Add the fries, working in batches, back into the oil, and cook until golden brown. The result will be a crisp exterior with a nice and tender interior. Remove with the slotted spoon, and place back into a paper towel lined bowl. Season with salt and pepper. Repeat with remaining fries.

How to make carne asada fries

Slice the carne asada across the grain in thin slices, then chop into bite-sized chunks. Add the carne asada to the bowl of fries, along with the serrano chilies, green onions, and cheeses. Give a good toss, then place in a 300 degree oven in a baking dish, and cook until the cheese just begins to melt.

Remove, and top with the tomatoes, avocado, cilantro, and sour cream.

The end result is nothing short of amazing. The fries were perfect and when paired with the carne asada, and dipped into the sour cream or avocados, man, I’m just hungry thinking about them! Give these a shot. They are perfect game day grub, and will feed about 4, or two very hungry people. Enjoy!

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Carne Asada Fries
Author: 
Recipe type: Main Courses
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Ingredients for the Carne Asada:
  • 1¼ pound flank steak
  • 2 limes, juiced
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp cracked black pepper
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • ½ tsp Mexican oregano
  • Ingredients for the Carne Asada Fries:
  • 2 whole russet potatoes, cleaned and cut into match sticks
  • water
  • 3 cups of canola oil
  • 1 roma tomato, diced
  • 2 green onions, diced
  • 1 cup Monterey jack cheese
  • ½ cup shredded cheddar cheese
  • 2 serrano chilies, thinly sliced (optional)
  • 1 avocado, diced
  • 2 tbsp sour cream, (optional)
  • ½ cup fresh cilantro, chopped
  • limes, (optional)
Instructions
  1. You can get as creative as you desire on your toppings, however I think this was a great balance, and well, they rocked.
  2. Start by combining your ingredients for the carne asada, and rub all over the meat. Place in a sealable bag, and let this marinate over night if you can, but at least 6 hours.
  3. Soak the sliced potatoes in cold water for about 20 minutes, then drain, and place back in cold water again to remove a bunch of the starch. Drain again, then place on a lined baking sheet, and place in a preheated, 300 degree oven for 20 minutes, just to lightly cook them.
  4. Heat your coals, and get that grill piping hot. During this time, take the meat out of the refrigerator, and let it come to room temperature as you are heating the grill. Once the grill is heated, place the meat on the grill, and cook for about 5 minutes per side, or to your desired doneness. Remove and place on a plate to let rest, about 20 minutes prior to slicing.
  5. Heat the oil to about 350 degrees, then carefully add the potatoes, working in batches, and let them cook for about 4-5 minutes. Remove with a slotted spoon and place into a paper lined bowl. Repeat with the remaining (batches) of fries.
  6. Once the first cooking of the fries is completed, bring the oil up to about 375 degrees. Add the fries, working in batches, back into the oil, and cook until golden brown. The result will be a crisp exterior with a nice and tender interior. Remove with the slotted spoon, and place back into a paper towel lined bowl. Season with salt and pepper. Repeat with remaining fries.
  7. Slice the carne asada across the grain in thin slices, then chop into bite-sized chunks. Add the carne asada to the bowl of fries, along with the serrano chilies, green onions, and cheeses. Give a good toss, then place in a 300 degree oven in a baking dish, and cook until the cheese just begins to melt.
  8. Remove, and top with the tomatoes, avocado, cilantro, and sour cream.
  9. The end result is nothing short of amazing. The fries were perfect and when paired with the carne asada, and dipped into the sour cream or avocados, man, I’m just hungry thinking about them! Give these a shot. They are perfect game day grub, and will feed about 4, or two very hungry people. Enjoy!

 

Enchiladas Suizas

Cheese, Chicken, Ethnic, Events, Game Day, Mexican

There are many things I never order off the menu when dining out at a Mexican restaurant, and one of those is enchiladas. I have no idea why I don’t order them because I do love them, and everything about them for that matter. I’m probably just stuck in my ways of defaulting to ordering the tacos because darn it, they are just so flipping delicious. Enchiladas are something that I make at home quiet a bit however, and it is something that both my wife and I really find comforting. When I began thinking of making enchiladas, I was reminded by this hole in the wall in Dallas where I first encountered enchiladas suizas, and I fell in love with them.

Enchiladas Suizas Recipe

I would typically have enchiladas with a red chili sauce ladled over the top, however enchiladas suizas is something special, and it is really easy to make. The Swiss were lucky enough to influence Mexico on this dish, and as there are a couple of different ways to go about making these, I find that a simple roasted chili verde sauce, along with a combination of cheeses hits the spot. If you want to go out and make a bechamel sauce, feel free.

Let’s get started.

Ingredients:

  • 5 tomatillos, husks removed
  • 2 poblano peppers
  • 4 cloves of garlic
  • 3 serrano chilies
  • 1 tbsp olive oil
  • 1 cup fresh cilantro, loosely packed
  • salt, to taste
  • cracked black pepper, to taste
  • 1/2 cup Mexican crema, or sour cream
  • 2 cups Monterey jack cheese, shredded
  • 6 slices of Swiss cheese
  • 1 russet potato, peeled (optional), cubed and cooked
  • 3 chicken breasts, boneless, skinless
  • Corn tortillas
  • oil

Start by adding the tomatillos, garlic, peppers, and chilies to a roasting pan. Drizzle with the olive oil. Place in a preheated 425 degree oven for 40 minutes. Remove and immediately place the poblano peppers in a sealed plastic bag to let steam, and hence allow for the skin to be removed.

During this time, add the chicken to a pot of water, and bring to a simmer. Cook for about 25-30 minutes, until the chicken is cooked through. Pull the chicken apart with a couple of forks. Season with a bit of salt and pepper, and set aside.

How to make enchiladas suizas

If you are using the potato, add to a pot of cold water, bring to a boil, and let cook for about 25 minutes, or until cooked through. Drain and set aside.

Add the roasted items to food processor, removing the skins from the garlic prior to doing so. Toss in the cilantro.  Revisit those pobalano peppers, and remove the skin from the exterior of the peppers. Remove the stem, slice open and remove all of the seeds. Add the poblanos to the food processor as well.

Pulse until you have a fine sauce. Taste, and season with any salt. Add about 1 cup of this sauce to the bottom of your baking dish. This sauce can actually be used as a salsa as well, so reserve some if you desire. It’s good. It’s really good.

Add the Mexican crema to the rest of the salsa verde, and give a good mix. This is now your creamy salsa verde that will be used on top of your enchiladas before baking.

Lightly brush oil on each corn tortilla, and stack them up. I used about 10 tortillas. Once they are stacked, place them in the microwave for about 45 seconds, until they are warmed through and pliable.

Take a tortilla and add some potato and shredded chicken, then roll, and place seam side down onto the salsa verde in the baking dish. Repeat with remaining tortillas.

Pour over the creamy salsa verde, top with the shredded cheese, then place the Swiss cheese slices to cover.

Bake in a 350 degree oven, uncovered for about 20 minutes, or until the cheese is golden and melted through.

Serve with Mexican or Puerto Rican rice and refried beans.

These enchiladas suizas have comfort food written all over them. I add a bit more of the reserved salsa verde on top as well. Super cheesy with just that great, subtle Swiss cheese flavor, and then the creamy salsa verde is just over the top in flavor. Tender,  and delicious, it is a perfect dish any day of the week and great for leftovers, and who doesn’t love that during a busy work wee, right? Hope you enjoy!

Print
Enchiladas Suizas
Author: 
Recipe type: Main Courses
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 5 tomatillos, husks removed
  • 2 poblano peppers
  • 4 cloves of garlic
  • 3 serrano chilies
  • 1 tbsp olive oil
  • 1 cup fresh cilantro, loosely packed
  • salt, to taste
  • cracked black pepper, to taste
  • ½ cup Mexican crema, or sour cream
  • 2 cups Monterey jack cheese, shredded
  • 6 slices of Swiss cheese
  • 1 russet potato, peeled (optional), cubed and cooked
  • 3 chicken breasts, boneless, skinless
  • Corn tortillas
  • oil
Instructions
  1. Start by adding the tomatillos, garlic, peppers, and chilies to a roasting pan. Drizzle with the olive oil. Place in a preheated 425 degree oven for 40 minutes. Remove and immediately place the poblano peppers in a sealed plastic bag to let steam, and hence allow for the skin to be removed.
  2. During this time, add the chicken to a pot of water, and bring to a simmer. Cook for about 25-30 minutes, until the chicken is cooked through. Pull the chicken apart with a couple of forks. Season with a bit of salt and pepper, and set aside.
  3. If you are using the potato, add to a pot of cold water, bring to a boil, and let cook for about 25 minutes, or until cooked through. Drain and set aside.
  4. Add the roasted items to food processor, removing the skins from the garlic prior to doing so. Toss in the cilantro. Revisit those pobalano peppers, and remove the skin from the exterior of the peppers. Remove the stem, slice open and remove all of the seeds. Add the poblanos to the food processor as well.
  5. Pulse until you have a fine sauce. Taste, and season with any salt. Add about 1 cup of this sauce to the bottom of your baking dish. This sauce can actually be used as a salsa as well, so reserve some if you desire. It’s good. It’s really good.
  6. Add the Mexican crema to the rest of the salsa verde, and give a good mix. This is now your creamy salsa verde that will be used on top of your enchiladas before baking.
  7. Lightly brush oil on each corn tortilla, and stack them up. I used about 10 tortillas. Once they are stacked, place them in the microwave for about 45 seconds, until they are warmed through and pliable.
  8. Take a tortilla and add some potato and shredded chicken, then roll, and place seam side down onto the salsa verde in the baking dish. Repeat with remaining tortillas.
  9. Pour over the creamy salsa verde, top with the shredded cheese, then place the Swiss cheese slices to cover.
  10. Bake in a 350 degree oven, uncovered for about 20 minutes, or until the cheese is golden and melted through.
  11. Serve with Mexican or Puerto Rican rice and refried beans.
  12. These enchiladas suizas have comfort food written all over them. I add a bit more of the reserved salsa verde on top as well. Super cheesy with just that great, subtle Swiss cheese flavor, and then the creamy salsa verde is just over the top in flavor. Tender, and delicious, it is a perfect dish any day of the week and great for leftovers, and who doesn’t love that during a busy work wee, right? Hope you enjoy!

 

Carne en su Jugo

Bacon, Beans, Beef, Game Day, Mexican, Nueske's, Onions, Soup

There’s your Spanish lesson for the day. Carne en su jugo basically translates to meat in its juices. A little known fact that I took many, many years of Spanish and really only use it when ordering at my local taco shop. Many of the waitresses there actually go at me with the Spanish language right off the bat, that I actually have no idea what they are saying, and then I have to speak in English. Oh well, at least I try, right?

I first game across this dish when eating in Dallas, and was completely blown away. It basically is slow cooked meat, in its juices (obviously) that is paired with cooked bacon, and pinto beans. The one I had in Dallas was cooked in a tomatillo, jalapeño, and cilantro broth, almost like a chili verde, so I thought I would jazz it up a bit and go with a deeper beef base and utilize chipotles in adobo sauce rather than the one I experienced in the past. Let’s just say as the one in Dallas was good, this one was awesome, and it’s down right comforting.

Carne en su Jugo Recipe

Let’s get started.

Ingredients:

  • 2 lbs of beef bottom round, thinly sliced, roughly chopped
  • 1/2 tbsp cooking oil
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 chipotles in adobo sauce (reduce to one for less spice)
  • 4 cloves of garlic, peeled
  • 4 cups of beef stock
  • 1 tsp cumin powder
  • 1 whole onion, roughly chopped
  • 8 slices of bacon, chopped, and cooked
  • fresh cilantro
  • lime wedges, optional
  • fresh jalapeño, thinly sliced, optional
  • salt and pepper to taste

Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half a cup of fresh cilantro, the chipotle chili peppers, and the garlic. Blend until you have a smooth texture. Set aside.

Next, heat your a medium, to large size pot onto the stove and bring to a medium-high heat. Toss in the oil, then add in the chopped beef. Spread evenly and let it cook for about 5 minutes, undisturbed. Give a good stir, and reserve all of the liquid that gets extracted from the beef.  Add in the chipotle beef stock mixture, and give a good stir. Add the remaining stock, the cumin powder, and the pinto beans. Stir, cover, and reduce  the heat to a simmer. Cook for about 45 minutes.

How to make Mexican Carne en su Jugo

During this time, cook your bacon. Once cooked, place onto a paper lined sheet to remove any excess bacon grease. Pour out the grease, but reserve about a tablespoon to cook the onions in. Add the chopped onions and cook for about 8 minutes or so, until they are translucent, not caramelized. Remove the onions and place them in a bowl.

Now onto plating.

Ladle a generous amount into your soup bowl. Add some cooked bacon, fresh cilantro, a squeeze of lime, and a couple of spoonfuls of the cooked onion.

Dig in.  This soup has everything in one of my favorite bowls of soup. It had that smokiness from the Nueske’s bacon, along with great heat from the chipotle peppers that is perfectly balanced by the sweetness of the onion. Now that you have that going on for you, you will keep spooning away with the great flavor from the garlic and cilantro, the super tender beef, and the creaminess of the pinto beans. Need I say more?

Carne en su Jugo

I wanted another bowl, but I refrained from doing so. Let’s just say this will be packed for lunch for the week, if it lasts that long. Give this one a shot, it’s really, really good, and perfect on this long winter we have been having. I hope you enjoy!

Print
Carne en su Jugo
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 lbs of beef bottom round, thinly sliced, roughly chopped
  • ½ tbsp cooking oil
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 chipotles in adobo sauce (reduce to one for less spice)
  • 4 cloves of garlic, peeled
  • 4 cups of beef stock
  • 1 tsp cumin powder
  • 1 whole onion, roughly chopped
  • 8 slices of bacon, chopped, and cooked
  • fresh cilantro
  • lime wedges, optional
  • fresh jalapeño, thinly sliced, optional
  • salt and pepper to taste
Instructions
  1. Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half a cup of fresh cilantro, the chipotle chili peppers, and the garlic. Blend until you have a smooth texture. Set aside.
  2. Next, heat your a medium, to large size pot onto the stove and bring to a medium-high heat. Toss in the oil, then add in the chopped beef. Spread evenly and let it cook for about 5 minutes, undisturbed. Give a good stir, and reserve all of the liquid that gets extracted from the beef. Add in the chipotle beef stock mixture, and give a good stir. Add the remaining stock, the cumin powder, and the pinto beans. Stir, cover, and reduce the heat to a simmer. Cook for about 45 minutes.
  3. During this time, cook your bacon. Once cooked, place onto a paper lined sheet to remove any excess bacon grease. Pour out the grease, but reserve about a tablespoon to cook the onions in. Add the chopped onions and cook for about 8 minutes or so, until they are translucent, not caramelized. Remove the onions and place them in a bowl.
  4. Now onto plating.
  5. Ladle a generous amount into your soup bowl. Add some cooked bacon, fresh cilantro, a squeeze of lime, and a couple of spoonfuls of the cooked onion.
  6. Dig in. This soup has everything in one of my favorite bowls of soup. It had that smokiness from the Nueske’s bacon, along with great heat from the chipotle peppers that is perfectly balanced by the sweetness of the onion. Now that you have that going on for you, you will keep spooning away with the great flavor from the garlic and cilantro, the super tender beef, and the creaminess of the pinto beans. Need I say more?