Category Archives: Mexican

Chimichanga Suiza

One of my wife’s favorite dishes is probably the chimichanga. I could be wrong about that, but she has never turned one down, and any Mexican or Tex-Mex restaurant we have ever been to, she almost always orders the chimichanga. I used to deep fry the chimichangas, but now I have recently started baking them. It’s a lot easier, and a lot less of a mess, and that it right up my alley. My kids have also been turned onto the chimichanga, and as they can be picky eaters (yes, still), these still make a great dinner because I can make a variety including just plain chicken, or chicken and cheese, or chicken, refried beans, and cheese. So a couple of weeks ago, I decided to create my own, and for whatever reason I could not shake enchiladas suizas out of my head, and so that is the direction I went, however simplifying the cheese sauce by using some leftover baby Swiss cheese. It was awesome to say the least.

Chimichanga Suiza

Let’s get started.

Ingredients:

  • 1 large flour tortilla
  • 1 cup cooked chicken, shredded or cubed
  • 1/2 cup cooked refried beans
  • 2 tbsp diced green chilies
  • 3 slices of Swiss cheese
  • Hot sauce
  • Cooking spray or canola oil

Preheat your oven to 400 degrees.

How to make a chimichanga suiza

Heat a large flour tortilla in the microwave, or in a large skillet, only for a few seconds so that you can easily work with it.

Spread the refried beans onto the warm tortilla. Top with chicken,  and chilies. I added my fire roasted habanero salsa as well. Fold over both sides, then roll into a chimichanga.

Lightly spray with the cooking oil and place it onto a baking sheet.

Bake until a light, golden brown, roughly 15 minutes. Once golden, remove and place the Swiss cheese onto the chimichanga, covering the top. Return back to the oven and cook a few more minutes until the cheese is fully melted.

Chimichanga Suiza Recipe

Remove and dig in. I drizzle hot sauce on mine as I like some extra kick and serve it with some Mexican rice, sliced avocados, and a simple salad. Give this one a try. It’s really, really good, especially with that Swiss cheese. Hope you enjoy!

Fire Roasted Habanero Salsa

I was asked some time ago what was my favorite chile pepper to use when cooking. At first I was thinking it was the jalapeno as it is more on the mild side and can be tolerated by many, however as I continued to think about it, I thought it was the serrano, or heck even the habanero. There are so many that I do love, including the smoked jalapenos, and as importantly the Thai bird chile pepper. But the habanero is one of those awesome chile peppers that is just loaded with awesome flavor, and heat for that matter. In the past I have only used the habanero in making Jamaican jerk rubs, and even a habanero hot sauce that was completely addicting (and hot). With that in mind, I decided to take that idea of using the habanero and turn it into a fire roasted habanero salsa, plus I wanted to use a handful of tomatoes from my garden. Trust me, this salsa rocks.

Fire Roasted Habanero Salsa

Let’s get started.

Ingredients:

  • 4 large tomatoes
  • 1 medium onion
  • 3 whole habanero chilies
  • 1 cup of cilantro
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 lime, juiced
  • 1/2 cup of water

The cool thing about making this salsa is that you cook the vegetables and chilies directly on the coals. The Mexicans have been doing this forever, and it is typically referred to as cooking al carbon. The cooking method instills this awesome flavor that you typically will not get by cooking on your stove top or broiler. Trust me, try this. Folks have even been known to cook meat directly on the hot ashes as well!

Heat your coals until they are all nice and gray. Lay the onion, tomatoes, and habaneros directly onto the coals. Note that the onion will take longer to cook than that of the tomatoes and habaneros. Cook everything until they are completely black and super charred. Once fully charred place them in a bowl and let them cool to the touch.

How to make Fire Roasted Habanero Salsa

Once they are cooled, use the back of your pairing knife and remove the outer skin from each of the items. Don’t worry if you get a bit of ash or char along with the items. You can decide if you want to keep the seeds in tact on the habaneros. I kept two whole, and removed the seeds from the third.

Once the charred skin is removed, add the tomatoes, habaneros, and onion to a food processor. Toss in the garlic, cilantro, salt, and lime juice. Pulse until you have a nice consistency, then start slowly pouring in the water until you have your desired thickness. Taste and adjust with any salt.

The result is just the perfect amount of heat. It does have a kick to it, but the flavor is just out of this world. This stuff is great on just about anything. I was adding it to my omelettes in the morning, using it as a standard chip dip after work, and drizzled on chimichangas. I hope you enjoy and let me know what you think when you decide to cook al carbon!

Mexican Red Sauce

I don’t know about you but we have tomatoes that are just growing off the charts right now. We planted a variety of tomatoes back in May, and now they are finally beginning to ripen. We have bowls of cherry tomatoes, as well as these great roma tomatoes sitting on our kitchen counter right now. In the meantime, I am pulling these great, large tomatoes off of the vine. With that said, I’ve been creating things such as loaded bacon lettuce and tomato sandwiches, simple pico de gallos, and recently came up with this Mexican red sauce.  I’m calling this a sauce because it is so diverse that I have been marinating with it, topping omelettes with it, and well, pretty much using it on a majority of things, including drizzling it on pizza.

Mexican Red Sauce

What turned me on to creating this sauce is some dried chilies I recently purchased, the Puya pepper. After reading Pok Pok, I was interested in the puya pepper as Chef Ricker was using them in his Thai cooking.

The puya chiles have an intense heat that is somewhat pungent and have a light fruity flavor profile with an almost berry flavor. Puya chiles are grown in Mexico, and are somewhat similar to the guajillos chilie. I thought they would be perfect in a sauce, and they were.

Let’s get started.

Ingredients:

  • 1 large tomato, such as Beefsteak or Better Boy
  • 1 medium onion, quartered
  • 4 puya chilies
  • 1 chipotle pepper in adobo sauce
  • 1 tsp salt
  • 1 pinch of cracked black pepper
  • 4 cloves garlic
  • 1 cup water
  • additional water

Start by adding the puya chilies to a skillet, and cook on medium heat, flipping along the way for about 4 minutes. Remove the chilies, and let cool.  Once cooled, slice, and remove the stem and seeds.

Mexican Red Sauce with Eggs

During this time, bring a medium pot of water to a simmer. Add in the tomato and the chilies. Cover, and cook for about 15 minutes.

Remove the tomato and chilies with a slotted spoon, and let cool on a plate.

How to make Mexican red sauce

Add the chilies to a food processor, along with the remaining ingredients. Remove the skin from the tomato. The skin should easily come off.

Pulse until you have a smooth sauce.  Taste and adjust any salt to your liking.

Pour into a large mason jar, and place in the refrigerator until you are ready to use.

This sauce had just the right amount of heat to it. A subtle punch of heat in the beginning, and then that fruitiness from the chilies, along with the garlic and onion. It’s really good. If you are looking to try a new Mexican chili, give the puya a try. I’m certain you will love it. Enjoy!

Mexican Cemita

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…

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…