Green Chili Adobo

From More Mexican Everyday by Rick Bayless

Makes one quart

1/2 head garlic, separated into unpeeled cloves
5 fresh serrano chiles
1 large bunch cilantro, roughly chopped (about 2 cups loosly packed)
1 large bunch flat-leaf parsley, roughly chooed (about 2 cups loosly packed)
1 cup olive oil
2 generous teaspoons salt

Set a large (10 inch) skillet over medium heat. Lay in the garlic and chilies and roast, turning regularly, until soft and browned in spots, about 10-15 minutes. Cool until handleable, then slip off the garlic paper and remove the chili stems (no need to remove the chili seeds.

In a blender or food processor, combine the garlic and chiles with the cilantro, parsley, olive oil and salt. Process, stopping to scrape down teh sides if necessary, until nearly smooth (it should look a little like pesto.) Transfer to a quart size and store, covered, in the refrigerator, where it will last several months.

The Simplest Uses for Green Chile Adobo
1. Toss with pasta and a little grated Mexican queso anejo, Parmesan or Romano
2. Mix into eggs before scrambling or making an omelet
3. Mix into sour cream (and/or mayo) for a dip or sandwich spread
4. Whisk into a simple vinaigrette or creamy dressing
5. Smear over grilled or roasted vegetables like squash/zucchini
6. Drizzle on bean dip or hummus
7. Mix with sashimi-grade raw fish and lime juice for an instant ceviche
8. Stir into meatloaf before baking

Mahi Mahi tacos

Adapted from Good Fish by Becky Selengut

For cabbage slaw
1/2 lb red cabbage, shredded
1 Tb salt
1 apple, cored and grated
1/2 tea mustard seeds
1 bunch cilantro, roughly chopped
2 Tb apple cider vinegar
2 Tb olive oil

For marinade
2 limes, zested, then uiced
1/2 tea salt
4 small jalapenos, halved, seeds and membranes removed, sliced crosswise into half rings
1 red onion, cut into thin half moons
2 Tb olive oil

For the fish
2 lbs mahi mahi fillet, skinned
1 Tb vegetable oil

To prepare the slaw, toss the cabbage with the salt. Place in a colander. Fill a bowl with water and set on top of cabbage. The weight of the bowl of water will force water from the cabbage, concentrating its flavor.

In a large bowl, mix the grated apple with the mustard seeds, cilantro, apple cider vinegar, and olive oi. Give the cabbage a squeeze. Rinse the salt off the cabbage and squeeze again, getting all the liquid out. Combine the cabbage with the rest of the slaw ingredients and season with salt. Set aside.

To prepare the marinade, combine all of its ingredients in a gallon zip lock. Add the fish and let sit for at least 20 minutes.

In a saute pan (cast iron works well) over high heat, add the vegetable oil. Add the mahi, reserving the marinade, and cook until the fish is browned and cooked on both sides, about 8 minutes per side. Remove from pan and reserve.

Add the marinade to the pan and cook over high until the liquid evaporates and the jalapenos and onions are lightly charred.

Serve mahi with marinade, slaw and sour cream.

Bean Bake Casserole

From Gluten Free Girl and the Chef
serves 8

Spanish Rice

1 fresh poblano chile
2 Tb canola
1/2 med onion, peeled and chopped
1 tea chopped garlic
1 tea tomato paste
1 Tb chili powder
2 tea ground cumin
1/2 c chopped tomatoes (or canned)
1 c white rice (jasmine or basmati)
1 tea sea salt and fresh pepper
3 c chicken stock

Bean Bake Casserole

1 lb ground beef (or omit)
20 corn tortillas
1 16-oz can refried beans
1 1/2 c shredded cheddar cheese
1 1/2 shredded monterey jack cheese
1/2 c pitted black olives
1 c salsa
4 avocados, peeled, pitted and cut into chunks
1 c sour cream

Roasting the poblano for the rice:
Preheat oven to 500. When it has come to heat, throw in the poblano chile. Turn the chile every once in awhile, until the skin starts to blacken and blister. Remove the chili from the oven and put it into a bowl. Cover the bowl with plastic wrap and let the chile sit until it cools. Peel the chile, remove the seeds, and cut it into large pieces. Turn down the oven to 450.

Making the Spanish rice:
Set a large saute pan over medium-high heat and pour in the oil. Add the onion and garlic and cook, stirring, until the onion is softened and translucent, about 10 minutes. Add the tomato paste, chili powder, and cumin and cook until they release their fragrance, about 3 minutes. Add the tomatoes, the roasted chile, and the rice, stirring to coat. Season with salt and pepper. Add the chicken stock. Bring to a boil, then reduce the heat to a simmer. Cook until the rice is soft and fluffy, about 20 minutes.

Browning the beef:
Set a large saute pan over medium-high heat and add the ground beef. Cook, stirring occasionally, until the beef is thoroughly browned, about 10 minutes.

Assembling the casserole:
Line the bottom of a casserole dish with some of the corn tortillas. Scoopin a third of the ground beef, a third of the Spanish rice, a third of the refried beans, 1/3 c of each of the cheeses, a third of the olives, and a third of the salsa. Top that with another layer of corn tortillas, and then another third of each ingredient as before. Repeat the layering one more time. Top everything with another layer of corn tortillas and sprinkle with the reamining 1/2 c of each of the cheeses.

Baking the casserole:
Slide the casserole dish into the oven and bake until the top is golden and bubbly, about 40 minutes. Scatter the avocado and sour cream over the top of the warm cheese and serve.

Taco Seasoning

From Allrecipes.com

Mix ingredients and store in an airtight container:

1 Tb chili powder
1/4 tea garlic powder
1/4 tea onion powder
1/4 tea crushed red pepper
1/4 tea dried oregano
1/2 tea paprika
1 1/2 tea ground cumin
1 tea sea salt
1 tea pepper

Carnitas Tacos

From Edible Seattle
serves 4

Sauce
2 jalapenos, seeds optional
4 cloves peeled garlic
14 oz can tomatillos, drained, or 4 c fresh, blanched
2 c canned green chilis
1 bunch fresh cilantro, plus more for serving

Pork
2.5 lbs pork shoulder, cut into 1 inch chunks
2 Tb ground cumin
salt and pepper to taste
1/4 c olive oil

For serving
corn tortillas
limes
radishes
cotija cheese
whole yogurt or creme freshe

Combine all sauce ingredients in a food processor and pulse, don't puree. Can be done in batches if necessary.

Season pork chunks with cumin, salt and pepper. In a large saute pan or Dutch oven, heat oilive oil over medium high heat. When hot, sear pork chunks in single layer in batches until brown on all sides. Lower heat to medium, add all sauce and meat, simmer covered for an hour. Add chicken broth if necessary. Cook until fork tender. Serve with cut radishes, cotija cheese, tortillas, cilantro, whole yogurt or creme freshe and sliced limes.

Smoky Beef Tacos with the Fixin's

From Everyday Food March 2009

serves 8

2-3 Tb chopped canned chipotle chiles in adobo
1/2 c ketchup
8 garlic cloves, chopped
2 tea dried oregano
coarse salt and ground pepper 1 boneless beef chuck roast (about 3 lbs)
16 corn or flour tortillas

1. Preheat oven to 350. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 c water, garlic, oregano, 2 tea salt, and 1/4 tea pepper.

2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.

3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needeed. Season with salt and pepper. Serve beef with tortillas and desired toppings.


Avocado-Red Onion Reslish
Combine 2 diced avocados adn 1 finely chopped medium red onion with 1 Tb fresh lime juice. Season with salt and pepper.

Corn and Tomato Salsa
Combine 10 oz thawed frozen corn, 1 c quartered grape tomatoes, 2 tea vegetable oil, and 2 tea red-wine vinegar. Season with salt and pepper.

Cilantro-Lime Crema
Stir together 16 oz reduced-fat sour cream, 1/4 c fresh lime juice, and 1/2 c chopped cilantro. Season with salt and pepper.

Quick Fish Tacos

Modified from Bon Appetite May 2008

1 pound frozen cod fillets from Trader Joe's
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
2 tablespoons lime juice
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
1/2 cup Cilantro
Salsa Verde
Lime wedges

Whisk mayonnaise, milk, and lime juice in small bowl. Stir in cabblage, chill. Cook fish as directed on box. Coarsely chop fish; place on platter. Serve with lime mayonnaise cabbage mixture, tortillas, chopped onion, cilantro, avocados, Salsa Verde, and lime wedges.

Grilled Fish Tacos

From Bon Appétit, May 2008

* 2 cups chopped white onion, divided
* 3/4 cup chopped fresh cilantro, divided
* 1/4 cup olive oil
* 5 tablespoons fresh lime juice, divided
* 3 tablespoons fresh orange juice
* 2 garlic cloves, minced
* 1 teaspoon dried oregano (preferably Mexican)
* 1 pound tilapia, striped bass, or sturgeon fillets
* Coarse kosher salt
* 1 cup mayonnaise
* 1 tablespoon milk
* Corn tortillas
* 2 avocados, peeled, pitted, sliced
* 1/2 small head of cabbage, cored, thinly sliced
* Salsa Verde
* Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Chicken Chilequiles

From Everyday Food

1 roast chicken, meat pulled off the bone and torn into small pieces
2-4 cloves of garlic
2 chipotle chiles in adobo sauce, chopped
1 28 oz can of whole peeled tomatos
1/2 - 1 c chopped cilantro
sour cream
chunck or crumbled feta
tortilla chips

Put garlic in a pan with a little oil. Once golden, add chilis and cook a few more minutes til warm.

Add tomatoes, with our without juice, depending on preference, cook an additional 3-5 minutes.

Add chicken to pan and mix well. Cook an additional 3-5 minutes, or until chicken is warm.

Take pan off heat and add cilantro.

Put a handful of tortilla chips in a bowl and scoop chicken mixture onto chips. Add a slice or two of feta or a bit of crumbled feta, a couple spoonfuls of sour cream and any additional cilantro as desired.