Category Archives: Tex Mex

Roasted Poblano Sauce Enchiladas

People often ask me  what I do with all the recipes I cook and blog about. Leftovers come in handy for preparing other tasty meals in a hurry.  For today’s blog post, I had leftover Grilled Skirt Steak and a delicious Roasted Poblano Sauce. First thing that came to mind was Enchiladas! More often than not, I prefer enchiladas the way I grew up enjoying them. Saucy, minimal cheese and fresh garnishes. I have nothing against warm melted cheese, and lot’s of it, baked on top of enchiladas. But I am just as happy with a little crumbled cotija cheese or queso fresco.  In the post you will find a steak version and a meatless version of enchiladas. And if preparing dinner for two, no need to prepare a big pan. After cooking your tortillas, simply fill, roll, add warm sauce and cheese. Serve as is, or cook in the microwave for a few seconds just to melt cheese and warm ingredients.  I find that doing it this way, the tortillas don’t get soggy, and that’s a good thing. This is often the way I prepare them for my family of two. 

 

Carne Asada Poblano Enchiladas

Roasted Poblano Sauce Enchiladas
For Enchiladas with Carne Asada
2 cups  grilled and finely chopped carne asada ( used skirt steak)
1 teaspoon steak seasoning
Olive oil
10 – 12 corn tortillas
1 full cup guacamole
4 cups poblano sauce
1 cup cheese of your choice, I used a mix of cotija and queso fresco

*If you would like a cheese that melts more, I would use monterey jack or muenster cheese


Green onions, sliced
Cilantro, chopped
Avocado, diced

For Guacamole
Olive oil
1 serrano or jalapeno, minced
1/2 cup white onion, diced
salt and pepper to taste
Juice of 1 lime
2 small avocados, mashed
1/4 cup cilantro, chopped

Instead of raw onions ans serranos, I like to saute them a bit before adding them to the guacamole. I read this variation in my cookbook Nuevo Tex Mex that I purchased a few years back. I really love this variation. No strong onion flavors.
Instead of raw onions ans serranos, I like to saute them a bit before adding them to the guacamole. I read this variation in my cookbook Nuevo Tex Mex that I purchased a few years back. I really love this variation. No strong onion flavors.

Nuevo Tex Mex Guacamole

For Cheese Enchiladas
Replace the meat with 2 cups queso fresco

Roasted Poblano Sauce Enchiladas Filled with Guacamole and Queso Fresco

Directions

1. Brush tortillas on both sides with olive oil. Cook for a few seconds per side in a preheated skillet, set aside.

2. Add 1 cup poblano sauce to the bottom of baking dish.

3. Fill tortillas with gucamole and steak(or cheese) down the center of tortilla. Roll as tight as you can. Place, seam side down into the baking dish with sauce. Repeat until done.

4. Cover enchiladas with 2 cups of sauce. Add cheese on top. Cover and bake in preheated 350 degree F. oven for 25 to 30 minutes. Uncover and place under broiler for a minute or until cheese begins to brown. Before I serve them, I like to add some extra poblano sauce to the plate and place the enchiladas on top. Yields 4 servings.

 

Find recipe for Grilled Skirt Steak on site.
Find recipe for Grilled Skirt Steak on site.

Click onto Picture of Grilled Skirt Steak above for full recipe on site.

I enjoy adding  a fresh guacamole to my enchilada filling for a creamy texture.
I enjoy adding a fresh guacamole to my enchilada filling for a creamy texture.
I prefer a soft yellow corn tortilla for my enchilada recipes.
I prefer a soft yellow corn tortilla for my enchilada recipes.
Not only for chiles rellenos, roasted poblanos are delicious when prepared into a sauce.
Not only for chiles rellenos, roasted poblanos are delicious when prepared into a sauce.

*Click onto picture above for full recipe on Roasted Poblano Sauce.

In our family, many times we would just warm the enchiladas with only sauce and add crumbled mexican cheese before serving.
In our family, many times we would just warm the enchiladas with only sauce and add crumbled mexican cheese before serving.

Roasted Poblano Sauce EnchiladasRoasted Poblano Sauce Enchiladas

 

Chile Relleno de Queso~Cheese Stuffed Green Chiles

Chiles Rellenos, one of my all time favorites. My inspiration for this dish was the delicious cheese I had received from the nice people at Cabot Cheese. Cheese stuffed rellenos are one of the most popular dishes when it comes to Mexican and Tex Mex recipes. For today’s blog post, I was anxious to try out the Smoky Bacon Cheddar Cheese in my relleno recipe. I have prepared many, many rellenos, big and small, baked and fried, you name it. But, I don’t think I have ever stuffed any with all cheddar cheese. Freezing the peppers after you stuff and bread them is one of the best tips I learned along the way. This will pretty much keep you cheese from leaking out while it bakes or fries. So, thanks to the wonderful farmers at Cabot Creamery Cooperative for this tasty twist on chiles rellenos. 

Smoky Bacon Cheddar Cheese, Delicious!
Smoky Bacon Cheddar Cheese, Delicious!
Smoky Bacon Cheddar Relleno in a Fresh Tomato Salsa.
Smoky Bacon Cheddar Relleno in a Fresh Tomato Salsa. Serving chiles rellenos over a red salsa is a more traditional presentaion.

Smoky Bacon Cheddar Chile Relleno

4 large roasted anaheim peppers
4 oz. smoky bacon cheddar
1/2 cup flour, salt and pepper
2 eggs, 1 tablespoon hot sauce
1 cup seasoned breadcrumbs
spray oil, or olive oil

For Salsa
4 large roma tomatoes, chopped
2 to 4 serranos, chopped
1/4 white onion
2 cloves garlic, sliced
salt and pepper to taste
pinch of oregano
olive oil

Simply and fresh ingredients for a delicious cooked salsa.
Simply and fresh ingredients for a delicious cooked salsa.

 

For Garnish
Avocado slices
Thinly sliced onion
Chopped cilantro

For me the best way to roast the green chiles in on the grill. I find that the oven method overcooks them more often than not.
For me the best way to roast the green chiles in on the grill. I find that the oven method overcooks them more often than not.

To roast peppers in the oven, set the top rack 10 to 12 inches from broiler. Turn on high. Place peppers on baking sheet and cook under broiler for 6 to 8 minutes, turning as needed to blister the skins. Place in plastic bag or glass bowl and cover to steam. Let them cool.

Roasted and peeled green chiles, know as Anaheim, New Mexico, Hatch Peppers or Chile Chilacas
Roasted and peeled green chiles, know as Anaheim, New Mexico, Hatch Peppers or Chile Chilacas

Directions

1. Carefully peel the blistered skins off of the roasted green chiles. Cut a T shape up near the base of the pepper and remove the seeds and membranes as best you can. Careful not to tear the pepper too much when removing the membranes. If they tear, the freezing step will help keep them from opening up while cooking. Cut the cheese to fit inside the peppers, but making sure they will close.

2. Set up breading station. It’s best to use a shallow dish, such as a pie plate for breading. In one, add the flour, salt and pepper. In second dish, whisk eggs with hot sauce. In the third add the seasoned breadcrumbs. I actually used cornflake crumbs on this day.

3. Using both hands, dredge through flour, then into eggwash and finally coat with breadcrumbs. Use your hands to coat evenly. This is not my favorite job, but it’s the only way. Transfer peppers to a plate and freeze for 1 to 2 hours. 

4. To cook peppers, you could shallow fry them until crisp and golden brown or you could bake them on a sprayed sheet pan in a preheated 425 degree oven for 15 to 18 minutes. If you bake them, spray the tops of peppers with oil before baking to crisp up the tops. I baked them on this day.

5. For salsa, add all ingredients, minus the oil to the blender. Add just enough water to help salsa blend easier. Blend until smooth. Pour into a skillet that has been preheated  at medium with 1 tablespoon of olive oil. Cook the salsa for 6 to 8 minutes, taste for salt and pepper. Add warm salsa to serving plate and top with chile relleno. Garnish with avocado, onion and cilantro. Yields 4 servings.

For today's chiles rellenos, I am using the smoky bacon cheddar from cabot.
For today’s chiles rellenos, I am using the smoky bacon cheddar from cabot.
A wide shallow dish, such as a pie or cake pan works best for breading.
A wide shallow dish, such as a pie or cake pan works best for breading. I like to add a few extra spices to my breadcrumbs, such as garlic, smoked paprika and cayenne.
Seriously, the breading step is the most tedious part of this whole recipe. But it's so worth it!
Before baking. Seriously, the breading step is the most tedious part of this whole recipe. But it’s so worth it!
None of the rellenos leaked out any of the cheese. Freezing them is key to this.
After baking. None of the rellenos leaked out any of the cheese. Freezing them is key to this.
Serve  relleno with warm corn tortillas.
Serve relleno with warm corn tortillas.
A variation is to garnish rellenos with your favorite salsa and crumbled bacon.
A variation is to garnish rellenos with your favorite salsa and crumbled bacon.
Smoky Bacon Cheddar Rellenos.
Smoky Bacon Cheddar Rellenos.

Garnished with a Smoked and Grilled Pico de Gallo Salsa. Click onto picture to see full recipe.

 

Pan Seared Tex Mex Steak Tacos

Because tacos happen more than just on Tuesday’s at my house. The inspiration for this steak was the carne asada steak seasoning I found at the market. I am pretty strict when it comes to purchasing pre-mixed spice rubs or seasonings. I really enjoy mixing my own at home. I have a big selection of spices in my pantry and feel better knowing that there are just spices in the mix when I season my foods. But curiosity got the best of me and I had to try it. I was sold as soon as I tried my first slice of chuck steak warm out of the cast iron skillet.   And we could not have taco night with homemade tortillas. I have to say I prefer corn tortillas for my tacos, but I had already prepared the flour tortillas for a previous recipe. So taco night turned into Tex Mex Taco Night, with some colby jack cheese, guacamole and fresh lettuce.

 

Pan Seared Chuck Steak

Pan Seared Chuck Steak
For Steak
1 1/4 to 1 1/2 pounds chuck steak
Kosher salt
Weber brand “Carne Asada” steak rub
*if you can’t find the Weber brand, use any coarse dry rub seasoning, add cumin, chili powder and crushed oregano
Oil
1 tablespoon unsalted butter

I rarely ever buy pre-mixed spice blends, but I am happy I did not pass this one up!
I rarely ever buy pre-mixed spice blends, but I am happy I did not pass this one up!

 

For Fluffy Flour Tortillas
1 1/2 cups flour, sifted
1 teaspoon baking powder, 1/2 salt,1/3 cup shortening, melted and 1/2 cup hot water

These thick homemade flour tortillas reminded me of the texmex style gorditas from the local chain restaurant. Lol!

These thick homemade flour tortillas reminded me of the texmex style gorditas from the local chain restaurant. Lol!

 

You will also Need
your favorite salsa or hot sauce
guacamole
shredded cheese, I really enjoy the colby jack for these tacos
mexican crema or sour cream with a little lime juice and salt mixed in
shredded lettuce

*Sides of rice and beans and lime wedges

Type in salsa or hot sauce into the search bar here on the blog to find a variety of fresh made salsa’s for your next taco night.

It's family style! Let everyone build their own plate and tacos.
It’s family style! Let everyone build their own plate and tacos.
Cook for the ones you love!
Cook for the ones you love!

Directions

1. Season the steak lighty woth kosher salt on both sides. Then season the steak generously with carne asada spice rub on both sides and rub in with your hands. Place in plastic bag and marinate overnight.

2. For tortillas, mix dry ingredients, set aside. In a bowl, add hot water to melted shortening. Gradually add the liquids into the dry ingredients until dough forms.

3. Roll out 10 dough balls, flatten slightly, and transfer to a plate. Cover and let rest for 30 minutes. When ready, preheat griddle or comal to medium heat for 5 minutes. On a floured flat surface, roll out tortillas to about 5 inches. Cook on the hot griddle for about 30 to 35 seconds per side. Tortillas should puff up while cooking. Transfer cooked tortillas to a clean kitchen towel and keep covered.
4. When you are ready to cook steak, remove it from refrigerator at least 30 to 40 minutes before so it comes to room temperature. when ready, preheat cast iron skillet to medium heat for 5 to 6 minutes. When good and hot, add butter and 1 tablespoon of olive oil to the pan. Place steak in pan and cook for 3 to 4 minutes, without moving, on each side. This is for a medium/rare steak. If you like it more well done, add one more minute per side. Remove from pan onto cutting board and tent loosely with foil paper for 5 minutes. Slice steak thin against the grain. Warm the tortillas and serve right away. Yields 2 – 4 servings for tacos.

Pan Seared Tex Mex Steak Tacos