Tag Archives: Guacamole

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

 

Top Recipe Picks For Game Day

The following recipes are my top picks for a complete game day  or super bowl party. I must confess, I am not the biggest football fan, but I do love how people get excited about the dishes prepared, lol! They really go all out. For recipes, click onto the picture of the recipe you like and it will take to the full recipe.

 

GAUCAMOLE RECIPES

One Guacamole, Two Guacamole, Three!!
One Guacamole, Two Guacamole, Three!!

 

HOMEMADE CHIPS/TOTOPOS

Must have homemade chips for all that guacamole, queso blanco and pico de gallo!
Must have homemade chips for all that guacamole, queso blanco and pico de gallo!

 

QUESO BLANCO

3 tablespoons unsalted butter
3 tablespoons all purpose flour
3 1/2 cups whole milk
2 cups monterey pepper jack
1 cup asadero or chihuahua cheese, shredded
Pinch of cumin
Salt and fresh cracked pepper

Heat the butter to medium heat in a sauce pan, add the flour and whisk together. Cook for a few minutes, add the cumin, salt and pepper. Add the milk and cook until it almost comes to a boil(don’t let it boil). Add the cheese, stir well to combine….done!

Variation: you can use a mix of cheeses if you’d like, use olive oil, instead of butter…add a little chicken broth to thin out the sauce….add roasted green chiles to the sauce.

 

BEEF CHILI

Learning to prepare competition beef chili
Learning to prepare competition beef chili

 

FRITO CHILI PIE

One of my all time favorite Tex Mex treats! Frito Beef Chili Pie!
One of my all time favorite Tex Mex treats! Frito Beef Chili Pie!

However you layer your Frito Chili Pie, the key ingredients are a spicy beef chili, fritos and cheese! Then the skies the limit on how you want to pile it high.

 

BACON WRAPPED POPPERS

Bacon Wrapped Cheese Stuufed Poppers
Bacon Wrapped Cheese Stuffed Poppers

 

PICO DE GALLO/SALSA FRESCA

A must have for any game day party!
A must have for any game day party!

 

HOMEMADE CHILI SAUCE RECIPE FOLLOWS PICTURE

For chili dogs, chili cheese fries or nachos, this is a tasty homemade recipe.
For chili dogs, chili cheese fries or nachos, this is a tasty homemade recipe.

 

BEEF CHILI SAUCE

3 tablespoons olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1 jalapeno, minced
2 tablespoons flour
2 cups chicken or beef broth
14 oz can diced tomato w/ green chiles
8 oz can jalapeno “El Pato” brand tomato sauce or use regular tomato sauce w/ 2 tablespoons hot sauce
2 tablespoons worcestershire sauce
2 tablespoons chili powder
1 tablespoon cider vinegar
1 teaspoon smoked parika
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon pepper
salt to taste
1/2 pound ground chuck (You could use 1 pound if you like, but I wanted it to be more of a chili sauce with just some beef)

Directions

1. In a large skillet, heat oil to medium heat. Add the onions, garlic and jalapeno. Saute for 6 to 8 minutes.
Add in the flour and cook for another minute.

2. Add all ingredients in the order listed, minus the beef. Bring to a boil, reduce heat and taste for salt. Add in the beef and break into smaller pieces using a flat edge wooden spoon. As is cooks down break the beef down until it looks like fine crumbles. Simmer for 20 to 25 minutes or until the sauce reduces and thickens slightly. Yields 6 servings. Flavor will improve overnight, so I would suggest preparing a day or two ahead. Great for chili dogs, nachos, chili cheese fries!

 

SRIRACHA WINGS/DRUMMETTES

Both Baked and Grilled Recipes included on this post!
Both Baked and Grilled Recipes included on this post!

 

BLOODY MARY CHIPOTLE SHRIMP

Bloody Mary combined with some chipotle and spices make a tasty marinade for this jumbo shrimp!
Bloody Mary combined with some chipotle and spices make a tasty marinade for this jumbo shrimp!

 

TOMATILLO AVOCADO SALSA

My friends request this salsa recipe at every get together!
My friends request this salsa recipe at every get together!

 

QUESO FUNDIDO

Melty cheese, savory mexican chorizo, smoky roasted poblanos!
Melty cheese, savory mexican chorizo, smoky roasted poblanos!

 

CHICKEN TAQUITOS

Call them tquitos, flautas or dorados, just get some on my plate, please!
Call them tquitos, flautas or dorados, just get some on my plate, please!

 

GRILLED SHRIMP AND CHORIZO POPPER

One of my all time favorite ways to prepare and enjoy jalapeño poppers!
One of my all time favorite ways to prepare and enjoy jalapeño poppers!

 

SINCRONIZADAS/ DOUBLE STACK QUESADILLAS

Veggie, chicken or all cheese!
Veggie, chicken or all cheese!

 

BACON AVOCADO & TOMATO FLATBREAD

Top this flatbread recipe with your favorite ingredients!
Top this flatbread recipe with your favorite ingredients!

 

GRILLED BEEF OR CHICKEN SLIDERS

Grilled outdoors or on the stove top grill, this is a great recipe for game day!
Grilled outdoors or on the stove top grill, this is a great recipe for game day!

 

MANGO SALSA

Mango salsa with plenty od fresh habanero is just the way I like it!
Mango salsa with plenty od fresh habanero is just the way I like it!

 

BAKED TORTILLA CHIPS

A lighter version to the traditional fried tortilla chip. Bring on the fresh salsa!
A lighter version to the traditional fried tortilla chip. Bring on the fresh salsa!

For Chile Infused Chips, Brush one side of corn tortillas with chile oil. Cut into thirds or quarters, sprinkle with salt and bake for about 16 to 20 minutes at 395 degrees F., turning halfway through baking time. Sprinkle with chile limon powder as soon as they come out of the oven.

A Little Chile Brushed On One Side Of The Corn Tortilla Before Baking Adds Some Heat And Great Color!
A Little Chile Brushed On One Side Of The Corn Tortilla Before Baking Adds Some Heat And Great Color!

 

And finally for my last pick, I want to end on a sweet note. Because after all that spicy, savory and zesty food, I always crave a sweet ending. My favorite cookie recipe spiked with a little espresso and cinnamon.

A little added espresso to your favorite chocolate cookie or brownie recipe is tasty!
A little added espresso to your favorite chocolate cookie or brownie recipe is tasty!

 

ESPRESSO CHOCOLATE CHIP COOKIES

1 1/4 cups all purpose flour
1 cup whole wheat flour
2 teaspoons instant espresso
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup dark brown sugar
2 eggs
2 teaspoons vanilla extract
10 oz. bag Ghirardelli bittersweet chips (60% Cacao)

Directions

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper, set aside.

2. Combine the flour (both varieties), espresso, cinnamon, baking soda and salt in a bowl and set aside.

3. Cream together the butter with both brown and granulated sugar until creamy. Mix in one egg at a time and vanilla.

4. Add the dry ingredients into the wet until well incorporated. Fold in the chocolate chips. Drop by spoonfuls or cookie scoop 24 large cookie dough balls onto lined baking sheets. Flatten slightly and bake for 12 to 14 minutes, rotating pans halfway through baking time. You want the edges to just turn a light golden brown. Remove from oven and let cool before removing from pan. Yields 24 large cookies.

 

El Molcajete~ Salsa, Guacamole and Spices

For Years I thought that the molcajete was one of those many decorations that tourist would purchase on their trips to Mexico. I did not realize that you could actually use it for preparing meals. Until one day I walked in to my abuelita’s kitchen and sat watching her grind spices for that evenings dinner. The aromas are amazing and nothing like you would ever experience from store bought spices. Every Mexican family has that special molcajete that is passed down from generation to generation. My oldest sister still uses my Mom’s molcajete in her own kitchen. Right below is a picture of my abuelitas molcajete, still in Mexico, still in use today….

El Molcajete de mi Abuelita
El Molcajete de mi Abuelita

Salsa Picante de Chile Piquin/Limon. Chile piquin, fresh, dried or pickled holds a very special place in my heart. I associate it with my many trips to Monterrey, Mexico when I was still living at home. My abuelito Ismael was a smart and succesful business man and planned for his large family. Each brother and sister had a special piece of land that was purchased for them to build their future homes on when the time came. My abuelo also owned this big ranch in Higueras, N.L. and I specifically remember the plants filled with aromatic oregano and chile pepper bushes with bright green chile piquin. Just like the salt and pepper shakers on the table, there was always a small bowl with assorted shades from bright green to deep red colored fresh chile piquin on the kitchen table. As kids we would dare one another to eat them while enjoying the wonderful homestyle dinners that my abuelita would cook for us. Perhaps this is where I first learned to love eating spicy foods. Fresh chile piquin is hard to come by, unless you live in or near Mexico or in a well stocked Hispanic market in the states. I was lucky enough to purchase several bags of the dried version on various trips I have made to Texas and North Carolina. A well seasoned and polished molcajete is one of the best tools in my Mexican kitchen.

Polishing the molcajete with some coarse sea salt
Polishing the molcajete with some coarse sea salt right before using it for this recipe. I originally polished and seasoned it with uncooked rice and that worked well too. Lightly wash in between uses.

Ingredients
For Chile Piquin /Limon Salsa
1 teaspoon whole peppercorns
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
2 teaspoons dried chile piquin
2 cloves garlic with the skins on
1/2 teaspoon salt
juice of 2 limes
1/3 cup light olive oil

Directions

1. Heat a comal or skillet to medium/low heat. Add the peppercorns, cumin seeds, oregano, piquin and garlic. Toast, stirring often until herbs, chile and garlic become aromatic, about 5 minutes. Remove the spices and chiles and transfer to molcajete. Continue cooking the garlic for another 5 to 7 minutes until softened. Remove skins and set aside.

2. To the molcajete mixture, add in 1/2 teaspoon of salt. Using the pestle of the molcajete, grind down all of the ingredients as fine as you can. Add the garlic, another pinch of salt and grind into the mixture until a paste forms. Add the fresh lime juice, whisk in the olive oil. Taste for salt. Serve in molcajete.

3. If you do not have a molcajete, you can use a regular mortar and pestle or spice grinder to process the dry ingredients. To finish the sauce, you could whisk all together or add all ingredients to a tightly sealed mason jar and shake until well combined. The flavors will improve with time. Keep stored in the refrigerator for a longer shelf life. I like to use this salsa  to finish garnishing my favorite tacos or guacamole recipes.

Just these few, simple ingredients, chile piquin, cumin seeds, mexican oregano, peppercorns and garlic. The beginnings of something good!
Just these few, simple ingredients, chile piquin, cumin seeds, mexican oregano, peppercorns and garlic. The beginnings of something good!
I use my mexican comal, but I like lining it with easy release foil for toasting and roasting on the stove top. Makes it much easier to remove the spices.
I use my mexican comal, but I like lining it with easy release foil for toasting and roasting on the stove top. Makes it much easier to remove the spices.
Toasted Chiles, Spices and Roasted Garlic all Ready for the Molcajete
Toasted Chiles, Spices and Roasted Garlic all Ready for the Molcajete
The aromas of the ground spices and chile piquin are amazing!
The aromas of the ground spices and chile piquin are amazing!
Adding a pinch of salt helps with the grinding process. Here I am adding the garlic..
Adding  salt helps with the grinding process. Here I am adding the garlic..
Chile Piquin/Limon Salsa de Molcajete. Serve straight out of the molcajete.
Chile Piquin/Limon Salsa de Molcajete. Serve straight out of the molcajete.
Chile Piquin/Limon Salsa de Molcajete
Chile Piquin/Limon Salsa de Molcajete

 

For Guacamole
1 large ripe avocado
2 large roma tomatoes, seeded and diced
1/3 cup pickled red onions, roughly chopped
2 tablespoons cilantro, finely chopped

*Salt and pepper to taste

Directions

 For Guacamole de Molcajete: Transfer the chile piquin salsa to a serving dish. In that same molcajete(do not clean out), add chile serrano and a pinch of salt. Grind down until minced into a paste. Add the avocado and gently mash until desired consistency. Fold in the tomatoes, onions and cilantro. Serve as is or drizzle some of the chile piquin salsa on top before serving.

In that same molcajete from the chile piquin salsa, continue to build flavors for the guacamole.
In that same molcajete from the chile piquin salsa, continue to build flavors for the guacamole.
Adding a perfectly ripe avocado, a gentle smash, perfect guacamole.
Adding a perfectly ripe avocado, a gentle smash, perfect guacamole.
In many restaurants in Mexico they serve up the guacamole this way. This allows you to add in your favorite ingredients.
In many restaurants in Mexico they serve up the guacamole this way. This allows you to add in your favorite ingredients.
Guacamole de Molcajete
Guacamole de Molcajete, drizzled with Chile Piquin/Limon Salsa
Guacamole de Molcajete
Guacamole de Molcajete