My Mexican Favorites

For my friend, Jowi, who misses Mexican food. Here are some of my tested recipes. :)

Authentic Chicken Enchiladas

6        corn tortillas
1        chicken breast, meat only
sliced onion
corn, fresh cut from cob
chopped yellow squash
         shredded monterey jack cheese
canola oil
1/3    cup chicken broth
3       medium tomatoes, roasted and peeled
2       jalapeno peppers, roasted and peeled
chopped onion
5       cloves garlic
1       tbsp chopped cilantro
1       tsp salt
1       tsp pepper
1/4    tsp cumin
1/2    cup light sour cream


   1. Boil whole chicken breasts (with skin and bones attached) in water for 45 minutes. Water may be seasoned with onions, garlic, and a little salt.

   2. While chicken is boiling, roast tomatoes and peppers over fire or under broiler until blackened all over. Let cool then remove stems and skin and place in blender.

   3. When chicken is done, shred the chicken (discarding bones and skin) and add one cup of chicken broth to blender along with 1/2 cup chopped onion, 4 tbsp minced garlic, 3 tbsp chopped coriander, 1 tsp salt and pepper, and 1/4 tsp cumin. Blend on high for 1-2 minutes then pour sauce into a pan and simmer for 20-30 minutes.

   4. While sauce is simmering, over medium heat saute 3/4 sliced onions, 1/2 cup spinach, 1 cup yellow squash (julienned) in 1 tbsp of canola oil until tender. Combine sauteed veggie with shredded chicken.

   5. Preheat oven to 400 degrees. Coat a baking sheet with 1-2 tbsp of canola oil and warm up tortillas in a microwave for about 2-3 minutes. While tortillas are still warm, stuff each tortilla with about 1/4 cup of chicken/veggie mixture and place each enchilada on baking sheet, seam side down.

   6. Pour enchilada sauce over the enchiladas and top with shredded jack cheese. Bake in 400 degree oven for 15-20 minutes (depending on how crispy you like them.)

   7. Serve with sour cream and enjoy.

Green Chili Sauce (optional)

2 T vegetable or corn oil
1 lb. cubed pork, like boneless country style ribs
2 T flour
2 c chicken broth
1 garlic clove, crushed
1 small onion, chopped
8-10 roasted green chiles, Anaheim or big jim, chopped
1 jalapeno chile, roasted, peeled, chopped-more if you like it hotter
1 large tomato, seeded, peeled, chopped or a small can of chopped tomatoes
pinch of ground cumin (toasted in a hot pan)
pinch of Mexican oregano
salt and pepper

In a heavy pot, heat 1 T oil. Brown pork on all sides, remove from pot and set aside. Add 1 T of oil to pot and heat. Whisk in flour and brown it a little until you've got a light coloured roux-add more oil if necessarily. Slowly whisk in chicken broth until thoroughly mixed. Add onion, garlic, chiles, tomato, cumin, oregano, s&p, and reserved pork. Bring to a boil, then partially cover pot, lower heat to a simmer and cook 1 1/2-2 hours or until pork is tender and sauce is the right strength and thickness-adding water or broth or reducing to correct. Taste for salt and pepper.

Fish Tacos

2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Chipotle cream: (another recipe you can try)
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce

Serve with thinly sliced cabbage, tomatoes, onions, avocados, and corn/flour tortillas.

Black Bean and Corn Salad

Black Bean Salad with Fresh Corn

2 cans black beans
1 can corn kernel
1/2 medium red onion, diced
1/2 medium red bell pepper, diced
1/2 medium poblano pepper, diced (optional)
1/4 cup chopped cilantro (leaves and stems)
1/2 cup lime juice
1/4 cup olive oil
1/2 tablespoon ground cumin
1/2 tablespoon black pepper
1 tablespoon salt

Combine all the ingredients and chill in the fridge 30 minutes before serving.