a mexican inspired corn side dish,very quick and easy
1 lb frozen corn
2 poblano peppers,seeds removed and diced
1 red onion diced
1 tsp minced garlic (2 cloves)
juice of 2 limes
in a large skillet heat some oil
add the peppers and onion and saute,over medium high heat stiring occasionally 6 minutes
add the corn and garlic and continue to sautee 5 minutes until heated thru
stir in the lime juice and serve
1 cup rice
1 14 1/2 oz can chicken broth
1 14 1/2 oz can diced tomatoes
2 anaheim chiles
kernels from 2 ears corn
2 Tbsp oil
roast the peppers,remove the skins
remove the seeds and ribs and chop
heat the oil in a large skillet.
add the rice and saute until translucent
add the chopped peppers and tomatoes
continue sauteeing until most of the liquid is gone
add the corn and saute 1 more minute
add the chicken broth,bring toa boil,cover tightly and simmer 20 minutes
fluff with a fork
I finally hit on a good recipe for mexican rice. its fairly simple. One piece of advice. If your hands are sensitive to hot peppers like mine are you can wear latex gloves when chopping or after your done rinse your hands off with rubbing alcohol. that will wash away the capsaicin in the peppers
1 cup white rice
1 tomato cored and roughly chopped
1/2 white onion quartered
1/2 jalapeno seeds and ribs removed,minced
2 cloves garlic minced
1 cup chicken broth
1 tbsp tomato paste
1 tbsp oil
1/4 cup fresh chopped cilantro
preheat the oven to 350
in a food processor puree the tomato and onion together until smooth (15 seconds or so). you will need 1 cup of the puree
in an oven proof skillet with a tight fitting lid or a dutch oven heat the oil over medium heat. when its hot (when a couple of grains of rice start sizzling) add the rice. cook,stiring often 6-8 minutes until the rice is lightly browned and translucent
add the garlic and jalapeno cook over medium heat 1 minute stirring constantly
add the 1 cup of puree,the chicken broth and the tomato paste,stir to mix well
bring to a boil cover and place in the oven
cook 25-30 minutes until the water is absorbed,stiring once midway in the cooking
remove from the oven,stir in the cilantro and serve
Heres a recipe for a red pozole i came up with. can be made as spicy as you wish
2 lbs boneless country style pork ribs
2 cups chicken broth
30 oz can white hominy,rinsed and drained
1 large onion sliced in half
4 large cloves garlic peeled and sliced
1 Tbsp cumin
1/2 tsp oregano
3 dried mulato chilies (can use ancho)
2 dried guajillo chillies (or other medium spicy chili)
cut 1 of the onion halves into thin slices.
place in a heavy pot with the pork ribs.
add the garlic slices.
cover with water (about 4 cups or so should do it)
add the cumin and oregano
bring to a boil
simmer covered over medium heat 1 1/2 hours until the pork is very tender,skimming any foam that forms
remove the pork from the broth and reserve both
using 2 fork or 2 knives shred the pork
while the pork is cooking pour boiling water over the dried chilis and let soak for 30 minutes.
toss chilis in a blender with with the remaining onion half and a little of the soaking water. Make into a paste.
return the pork to the pot with the reserved broth. add the hominy. add 1/2 the chili paste and the chicken broth. return to a boil. If you like it hotter add the rest of the chili paste.
simmer 60 minutes
can be made 1-2 days in advance.
serve with sliced avocado,rice and tortillas
today i made beef fajitas with mexican rice. The fajitas were good but still need work,I havent found the perfect marinade for them yet but the rice was very good,just like a mexican restuarant. heres the rice recipe
1 1/2 cups rice
1/3 cut oil
3 1/2 cups chicken broth
14oz can diced tomatoes drained
1/4 onion roughly chopped
3 cloves garlic roughly chopped
Pour the rice in a bowl and cover with hot water. Let sit for 5 minutes. pour off the water and rinse in cold water then pour into a strainer and set aside a few minutes before shaking the water out.
meanwhile take the tomatoes,onion and garlic and puree in a food processor.
Heat the oil in a pan at least 9″wide and 3″ deep (I use a paella pan)
pour the rice into the pan after given it one last shake (it will spatter when you pour it into the hot oil)
cook over high heat stirring often until the rice starts tur turn a light golden brown (8-10 minutes). Add the tomato mixture and keep cooking until dry (4-5 more minutes) stiring occasionally. stir in the chicken broth,cover and cook on medium heat 10 minutes. remove from heat and keep in a warm place for 20 minutes. ( i stick the paella pan in an oven preheated to warm and turned off)
Fluff before serving
If anyone has a good beef fajita marinade let me know