Move over creamy chicken-chard-roasted poblano tacos… we have a new favorite in our house! These tacos are amazing. Thanks to the chipotle chiles, the filling tastes like it has been slow-cooked for hours. The finished full-flavored filling is loaded into a warm tortilla and smothered in toppings- incredible. Perfect.
This recipe was adapted from The New York Times, contributed by David Tanis. I used boneless, skinless chicken thighs instead of bone-in and substituted scallions for white onion as a garnish. It could easily be modified to use rotisserie chicken meat as well.
Perfect for your Cinco de Mayo feast… or Seis de Mayo if I’m too late. Fabulous any day! 🙂
Yield: 4 servings
Time: about 1 hour
For the Tacos:
- 5 boneless skinless chicken thighs
- 3 scallions, left whole
- 1 bay leaf
- 1 thyme branch
- 3 black peppercorns
- 1 allspice berry
- 2 cloves
- Kosher salt
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- 2 or 3 chipotle chiles in adobo, chopped
- 3 tablespoons adobo sauce, from the can
- ½ cup chicken broth (*use broth from simmered chicken*)
- 8 fresh corn tortillas
For the Garnish:
- 1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained (I substituted unsoaked scallions.)
- thinly sliced serrano chile
- thinly sliced radishes
- sliced avocado
- crumbled queso fresco or mild feta cheese
- crème fraîche or Mexican crema
- cilantro sprigs
- dried oregano
- lime wedges
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool.
- Shred chicken with your fingers. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes.
- Add garlic and cumin and cook for 1 minute more.
- Add chopped chipotle chile and adobo sauce and stir to combine.
- Add shredded chicken, salt lightly and stir to coat.
- Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable. (I placed them in a tortilla warmer, cover with a damp paper towel and microwave for 1 minute.)
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion or scallion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco or feta and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano.
- Serve immediately with lime wedges on the side.
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Posted in Chicken (Poultry), Holiday, Recipes, Tacos
Tags: adobo, boneless skinless chicken thighs, chicken, chicken thighs, chipotle, cilantro, cinco de mayo, creme fraiche, jalapeño, Mexican, rotisserie chicken, serrano, Tacos
These wonderful, vegetarian, no-bake enchiladas claimed to be light and satisfying- a pretty accurate description! Perfect warm weather Mexican fare. Fresh and fabulous. 🙂 This recipe was adapted from the New York Times, contributed by Martha Rose Shulman.
Inspired by my food blog friends who have made their own birthday cakes, etc., I made this dish for my own birthday dinner!! I prepared the filling a day in advance (no work on the big day!) and we ate them after a relaxing day in the sunshine. My husband made my favorite Huevos Rancheros for breakfast (I am obviously a Mexican-food lover), and I was greeted with a surprise birthday cake from my girlfriend when I got home! ❤ What a great day! Maybe getting older isn’t so awful….
I’m bringing my special dish to share at Angie’s Fiesta Friday #74 (belatedly, again…), co-hosted by Loretta @Safari of the Mind and Caroline @Caroline’s Cooking. As another surprise birthday gift, my dish from Fiesta Friday #73 was featured this week! Yay!! Check it out & Enjoy! 🙂
Yield: Serves 8
- 1 pound Swiss or rainbow chard, or a combination
- 2 medium-size chayote or summer squash (about 1 1/4 pounds), cut in small dice (4 cups diced)
- 1 pound fresh tomatillos, husked and rinsed
- 2 jalapeño or 2 to 3 serrano chiles, stemmed
- ½ white onion, coarsely chopped
- coarse salt to taste
- 4 large peeled garlic cloves; 2 whole and 2 minced
- 12 cilantro sprigs, plus chopped cilantro for garnish
- 1 tablespoon canola or grapeseed oil
- 2 ½ cups chicken or vegetable stock
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano, preferably Mexican
- freshly ground black pepper
- 18 corn tortillas
- About 1/2 cup crumbled queso fresco or feta
- Peel and dice the chayote squash.
- Strip chard leaves from stems and wash in 2 changes of water. Keep leaves whole.
- Rinse chard stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick. (I cut my wide stems into thin strips and then sliced all of them crosswise 1/4 inch thick.) Set aside stems with chayote in one bowl and leaves in another.
- Make the salsa verde: Combine tomatillos, jalapeños and onion in a large saucepan or Dutch oven; cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon or a Chinese strainer, transfer tomatillos, onion and one of the jalapeños to a blender. (I used a Vitamix!) Do not drain water from pot. Let vegetables cool in the blender while you blanch greens and chayote.
- Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add the chard leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold (ice) water to quickly shock, then drain and dry. Chop coarsely and set aside.
- Return water to a simmer and add chayote and chard stems. Simmer 5 minutes, or until just tender. Drain through a colander and again on paper towels.
- Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired. (I only used one jalapeño- and the salsa had quite a kick!)
- Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.
- Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.
- Heat olive oil in medium skillet over medium heat and add minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched and chopped leaves, stems, and chayote. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.
- Place tortillas in a tortilla warmer or on a microwave safe plate. Cover with a damp paper towel and cover with warmer lid, or with plastic wrap if using a plate. Microwave on high for 1 minute. (Alternatively: Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan. Place a platter covered with paper towels next to pan. Using tongs, slide tortillas, one at a time, into hot oil. As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds. Immediately remove from pan and drain on paper towels. Cover with foil to keep warm.)
- One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling. Roll up tortilla and place seam side down on platter. When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and queso fresco (or feta) and serve.
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Posted in Greens, Holiday, Recipes, Vegetarian
Tags: chayote, cinco de mayo, corn tortillas, dinner, enchiladas, Fiesta Friday, gluten free, greens, healthy, jalapeño, light, Mexican, no bake, queso fresco, salsa verde, serrano chiles, Swiss chard, tomatillos, vegetarian, Vitamix, white onion
We had a crisis situation in our house this year… my husband had to work on Cinco de Mayo. 😦 We more than made up for it by eating these delicious no-bake enchiladas on Seis de Mayo! We also had our absolute favorite tacos (Creamy Chicken & Greens with Roasted Poblano Tacos) the next night as well- if you must know. 🙂
There was something really special about this dish. It was really restaurant quality. It may have been the richness of the sauce, cooking the shrimp in butter…the combination?! It was really very good.
This recipe was adapted from Pati Jinich, via The Chew. We ate it with chips and guacamole, brown Basmati rice, and refried beans. A perfect belated celebration. (& belated post!) Perfect for Fiesta Friday #70– co-hosted by Dini @ Giramuk’s Kitchen and Mollie @ The Frugal Haufstrau!! (but also a little belated…)
Yield: Serves 6
- 1 1/2 pounds vine-ripened tomatoes
- 2 garlic cloves
- 2 Serrano or jalapeno chiles
- 1/4 cup white onion (chopped)
- 1 teaspoon kosher or sea salt (divided)
- 1 cup seafood or chicken stock
- 1 cup Mexican cream (creme fraiche, Latin style cream, or heavy cream,) plus more for garnish
- 1/2 teaspoon nutmeg (grated)
- 3 tablespoons canola or safflower oil (divided)
- 12 corn tortillas
- 1 pound large shrimp (drained, cut into 3-4 pieces)
- 2 tablespoons unsalted butter
- 1 ripe avocado (diced, plus more for garnish)
- 1/2 cup queso fresco, farmer’s cheese or mild feta (crumbled)
- chopped chives or cilantro, for garnish
- To Make the Sauce: place tomatoes, garlic and chiles in a medium saucepan, cover with water. Place over medium-high heat and simmer for 10 minutes, until tomatoes are cooked through and soft.
- Place tomatoes, garlic and one of the chiles in the blender (I used a Vitamix.) along with chopped onion, 1/2 teaspoon salt, grated nutmeg and 1 cup stock. Purée the ingredients until completely smooth, taste and add the other chile if you would like more heat. (I only used one.)
- Rinse and dry saucepan, pour a tablespoon of oil and place over medium heat. Once hot, pour pureed tomato sauce and cover partially with a lid. Let it simmer for about 10 minutes, stirring occasionally, until it thickens, and deepens its color to a much darker red. Remove lid, reduce heat to medium-low and add creme fraiche. Stir and keep at a steady low simmer for about 8 to 10 more minutes, until it coats the back of a wooden spoon.
- To Heat the Tortillas: Heat them on an already hot comal or skillet set over medium-low heat, for a minute or so per side, until tortillas have lightly browned. Alternatively, “pass them through hot oil”: heat enough oil to reach 1/2-inch deep in a medium sauté pan, over medium heat until hot. Gently glide each tortilla through the oil, for about 10 to 15 seconds on each side, so they completely heat through, lightly fluff and change color. Transfer the tortillas to a paper towel-covered plate. Alternatively, place on a microwave safe-plate or tortilla warmer with lid. Cover with a damp paper towel and either a lid or plastic wrap. Microwave on high for 1 minute. Keep warm.
- To Make the Filling: Heat one tablespoon of the oil and one tablespoon of the butter in a large skillet set over high heat. Once very hot but not smoking, add the shrimp and the remaining 1/2 teaspoon salt. Cook for a couple minutes, stirring a few times. The shrimp should be cooked, a bit browned but crisp and plump on the inside. Remove with a slotted spoon and place in the bowl. Mix with the diced avocado.
- To Assemble the Enchiladas: One by one glide each prepared tortilla through the sauce. Place on a plate, spoon about 3 tablespoons of the shrimp and avocado mixture in the middle and fold as in a quesadilla. Place on individual plates or a platter and continue with rest of the tortillas, laying each one gently on top of the edge of the other. Once you are done, generously spoon more of the tomato sauce on top. Garnish with chives and crumbled cheese.
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Posted in Holiday, Recipes, Seafood, Shrimp
Tags: avocado, cinco de mayo, corn tortillas, creme fraiche, dinner, enchiladas, feta, Fiesta Friday, jalapeño, Mexican, no bake, Pati Jinich, shrimp
My family is in love with Mexican food. 🙂 Because I had difficulty choosing a single celebratory Cinco de Mayo dish this year, we celebrated Cinco de Mayo and Seis de Mayo!! Why not? Yum…
Because I have been so busy doing springtime yard work, I have had less time to spend in the kitchen… I simplified this Everyday Food recipe to make it a relatively quick cooking dinner- especially for enchiladas. The original recipe used jarred salsa in the sauce, the first shortcut, and I substituted rotisserie chicken meat in lieu of cooking the chicken myself to simplify it even more. It was super cheesy and delicious!! We ate leftovers for Siete de Mayo too- the best! 🙂
Note: To make these up to a day ahead, prep and assemble the enchiladas; cover and refrigerate. The next day, bake and serve.
Yield: Serves 6 to 8
- 1 rotisserie chicken, meat shredded, skin and bones discarded (about 1 1/2 pounds of shredded chicken meat)
- 7 garlic cloves, peeled and minced
- 2 jars (12 ounces each) medium green salsa (I used Trader Joe’s)
- 3/4 cup heavy cream
- 16 corn tortillas (6-inch)
- 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
- 1/2 cup fresh cilantro, chopped (optional)
- Preheat oven to 350 degrees (convection).
- Remove the meat from the rotisserie chicken and coarsely shred. Discard skin and bones.
- In a large bowl, combine salsa and cream.
- In a large bowl, combine shredded chicken, minced garlic, and 1/2 cup salsa mixture.
- Cover the bottom of a 9-by-13-inch with about 1/2 cup of the salsa mixture.
- Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. (I use a tortilla warmer.)
- Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, two rows of 7 enchiladas lengthwise and the 2 remaining crosswise in a 9-by-13-inch baking dish.
- Top with remaining salsa mixture, then cheese.
- Bake until cheese is browned and salsa is bubbling, 35 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.
One Year Ago:
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Posted in Casserole, Chicken (Poultry), Holiday, Recipes
Tags: cinco de mayo, corn tortillas, enchiladas, enchiladas verdes, garlic, heavy cream, Mexican, Monterey Jack, rotisserie chicken, tomatillos, tomatillos salsa
So messy to eat… but so fresh and flavorful!! This dish was part of our Cinco de Mayo meal this year; it was preceded by chips & Guacamole and accompanied with Margaritas! 🙂 This recipe was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. My husband and son ate the leftover toppings in burritos for lunch the next day. A healthy and quick cooking holiday meal- GREAT!
Yield: Serves 4 to 6
- 1 teaspoon vegetable oil, plus more for frying
- 6-8 corn tortillas
- Kosher salt
- 1 pound large shelled and deveined shrimp
- 1 teaspoon chipotle chile powder
- 4 cups shredded cabbage or coleslaw mix (I used a 10 oz bag of shredded cabbage)
- 1 medium tomato, seeded and cut into 1/4-inch dice
- 2 scallions, thinly sliced
- 1/4 cup sour cream
- 2 teaspoons fresh lime juice
- 1 Hass avocado, thinly sliced
- 2 medium radishes, thinly sliced, optional
- 1/4 cup cilantro leaves, coarsely chopped
- Lime wedges, for serving, optional
- In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 1-2 minutes. Drain on paper towels and sprinkle with coarse salt.
- Preheat a grill. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes. (We used a grill basket, lightly sprayed with non-stick spray.)
- In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt.
- Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges, if desired.
One Year Ago:
Posted in Grilling, Holiday, Quick, Recipes, Shrimp
Tags: avocado, cabbage, chipotle, chipotle chili powder, cilantro, cinco de mayo, coleslaw, corn tortillas, dinner, kid-friendly dinner, lime juice, limes, Mexican, sour cream, tostadas
I usually make a flan for dessert when we have a Mexican dinner celebration. This year for Cinco de Mayo I tried rice pudding instead. This is a rich and creamy rice pudding. I modified the recipe and used white basmati rice, coarse salt, and light coconut milk I also used less heavy cream and a little bit more confectioners’ sugar in the topping. The rice should be cooked in a 4-quart pot in order to be able to reuse it after adding additional ingredients. This recipe is from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman. Tasty!
- 1 cup (180 grams) long-grain white rice
- 3/4 tsp table salt
- 1 large egg
- one 12-ounce can (1 1/2 cups or 355 ml) evaporated milk
- one 13.5-ounce can (1 7/8 cups or 415 ml) unsweetened coconut milk
- one 14-ounce can (1 1/4 cups or 390 grams) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy or whipping cream, chilled
- 1 T confectioners’ sugar
- ground cinnamon, to finish
- Cook the rice. Put the rice, 2 cups of water, and the salt in a medium saucepan with a tight-fitting lid. Bring to a boil- you should hear the pot going all aflutter under the lid and puffing steam our the seam. Reduce to a low simmer, and let the rice cook for 15 minutes, until the water is absorbed. Remove the rice pot from the heat.
- Once the rice is cooked, whisk the egg in a medium bowl, and then whisk in the evaporated milk. Stir the coconut and sweetened condensed milks into the rice, then add the egg mixture. Return the saucepan to heat and cook the mixture over medium-low heat until it looks mostly, or about 90 percent, absorbed (the pudding will thicken a lot as it cools), about 20 to 25 minutes. Stir in the vanilla extract, then divide the pudding among serving dishes. Keep the puddings in the fridge until fully chilled, about 1 to 2 hours.
- To serve. Whip the heavy cream with the confectioners’ sugar until soft peaks form. Dollop a spoonful of whipped cream on top of each bowl of rice pudding, dust with ground cinnamon, then enjoy.