Pork Chop Santa Fe

Pork Chop Santa Fe
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Sounds delicious, a must cook for me. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Pork Chop Santa Fe
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Sounds delicious, a must cook for me. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In large heavy skillet, heat oil over medium high heat. Brown chops quickly, about 2 minutes per side. Lower heat and add remaining ingredients. Cover and simmer 8 minutes, until internal temperature is 71 C / 160 F, followed by a 3 minute rest time.
  2. Serve with sides of your choice.
Recipe Notes

Pork loin will cost about 125 Baht/kilo. I don't think for 4 thick slices would be a kilo, but just using that number, for 4 servings this is about 92 cents per serving. I have only seen pork chops in specialty chops and they are pricey. Going with just a loin that you cut yourself, money saver.

Shortcut: Salsa.

Provided courtesy of good friend, Stephen Connell.
United States.

Easy Mexicali Pork Chops

Easy Mexicali Pork Chops
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These sounds very good and a really simple rub that can be from a packet or homemade. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Easy Mexicali Pork Chops
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These sounds very good and a really simple rub that can be from a packet or homemade. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Rub pork chops on both sides with the taco seasoning mix. Heat a non stick skillet over medium high heat. Brush skillet with the oil. When the pan is hot, add pork chops and cook for about 7-8 minutes, turning once, until internal temperature is 71 C / 160 F, followed by a 3 minute rest time.
  2. Top with salsa if desired and sides of your choice, or thinly slice and serve in flour tortillas with tomato, lettuce, and salsa.
Recipe Notes

Pork loin will cost about 125 Baht/kilo. I don't think for 4 thick slices would be a kilo, but just using that number, for 4 servings this is about 92 cents per serving. I have only seen pork chops in specialty chops and they are pricey. Going with just a loin that you cut yourself, money saver.

Shortcuts: Taco Seasoning Mix, Salsa.

Provided courtesy of good friend, Stephen Connell.
United States.

Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Ingredients
Main Ingredients
For Serving
Optional Items as Desired
Servings: servings
Instructions
  1. Preheat oven to 230 C, and prepare a large rimmed baking sheet with a drizzle of olive oil.
  2. In a large mixing bowl, combine all the Main Ingredients until vegetables and shrimp are evenly coated.
  3. Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.
  4. Turn up the heat to broil, and cook for another 5 minutes or so until the shrimp is pink and firm and the vegetables begin to get a nice char.
  5. Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with desired optional toppings.
Recipe Notes

Go with medium white shrimp for 1bout 150 Baht/750 grams. For 8 servings, this is about 60 cents per serving.

Shortcuts: Salsa, Sour Cream.

Provided courtesy of good friend, Stephen Connell.
United States.

Beer Battered Hatch Green Chili Rellenos

Beer Battered Hatch Green Chili Rellenos
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This recipe comes to me from my Hatch Green Chili loving friend in the US. It does sound good, and this is served with a green chili sauce as well or optionally a Thai green chili sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Beer Battered Hatch Green Chili Rellenos
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This recipe comes to me from my Hatch Green Chili loving friend in the US. It does sound good, and this is served with a green chili sauce as well or optionally a Thai green chili sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Roast the chilies or large green peppers from Tesco until charred, then remove skin, split open and remove seeds. Feel free to use a grill or broiler.
  2. To make the beer batter, pour 1 cup of beer into a large mixing bowl and add 1/2 cup of flour, onion powder, garlic powder, and salt. Mix until the flour is mixed evenly with the beer. Slowly add more beer in stages until a smooth consistency, you may not need to use all of the beer.
  3. Place the remaining flour in a plate. Cut the cheese into strips that will fit inside the chilies.
  4. Take previously roasted chilies and carefully insert one strip of cheese into each one. Secure cheese to chili by using one toothpick on the top and one at the bottom of each chili.
  5. Heat the cooking oil to hot but not smoking.
  6. Place one chili into the beer batter, then onto the flour on the plate and cover with flour, then place in the hot oil. Fry until golden brown on one side, then carefully turn it over and fry the other side until golden brown. Repeat with the remaining chilies.
  7. Serve with black beans or refried beans on the side, and topped with green chili sauce if desired. When I make these I will use a Thai green chili sauce.
Recipe Notes

Only expensive part is the cheese, going with 170 grams, that about 120 Baht. For 4 servings, this is about 88 cents per serving.

Shortcut: Thai Green Chili Sauce.

Provided courtesy of good friend, Jerry Juliana.
United States.

Pork Tacos

Pork Tacos
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I found this recipe as originally stated as roast in the oven with the meat stacked on a skewer and called for achiote paste, which I am not going to find nor do I think I can make that here. I am going to write this as a slow cooker recipe as well.
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Pork Tacos
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I found this recipe as originally stated as roast in the oven with the meat stacked on a skewer and called for achiote paste, which I am not going to find nor do I think I can make that here. I am going to write this as a slow cooker recipe as well.
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Ingredients
For the Marinade
To Prepare
Servings: servings
Instructions
  1. Place the cubed pork in a large bowl, mix together the marinade ingredients and pour over and mix into the meat. Refrigerate for 2-24 hours.
  2. After marinating, place the pork in your slow cooker and cook for 6-10 hours on Low setting, remove and drain the meat, place a few spoons of meat on a tortilla, top with some onion, cilantro, and salsa, fold and enjoy!
Recipe Notes

The pork would cost about 100 Baht/kilo, so 150 Baht for that. The tortillas, flour, import from the states (actually good quality) will run 240 Baht/pack of 10. For 10 servings, this is about $1.15 per serving, not bad for visiting friends and family.

Shortcut: Salsa.

Adapted from an internet recipe.

Bacon-Wrapped Steak Breakfast Burrito

Bacon-Wrapped Steak Breakfast Burrito
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This, sounds really good! I miss the breakfast burritos in San Diego, and when a good friend posted this, this is a must try. This is modified from the original recipe slightly to make smaller burritos. No serving size stated yet until I make this. For the ingredients, I will use a shortcut for the salsa, for the tortillas, I will be using 8" size, and for the scrambled eggs I will use fresh made hash browns not frozen. The ingredients as listed can make several burritos. Links to the shortcuts are listed in the Recipe Notes section.
Bacon-Wrapped Steak Breakfast Burrito
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This, sounds really good! I miss the breakfast burritos in San Diego, and when a good friend posted this, this is a must try. This is modified from the original recipe slightly to make smaller burritos. No serving size stated yet until I make this. For the ingredients, I will use a shortcut for the salsa, for the tortillas, I will be using 8" size, and for the scrambled eggs I will use fresh made hash browns not frozen. The ingredients as listed can make several burritos. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. Season the steak with salt, pepper, and garlic powder to your liking, grill or pan fry the steak to about medium done, about 3-4 minutes per side, let rest for 5 minutes then slice thinly into strips. Set aside.
  2. Meanwhile, add the hash browns to a large skillet, cast iron would be perfect that has been heated with the butter and cook until browned. Then add the eggs and scramble them up in the hash browns, then add the cheese and mix this together. Set aside.
  3. To assemble heat up a tortilla in a large skillet, then lay the tortilla on a flat surface, add some scrambled egg mixture, then some salsa, then some steak, fold the tortilla tightly, closing the ends as well. Then take 2 pieces of bacon and wrap over each end of the burrito. Then lay down 6-8 pieces of bacon, overlapping slightly and roll the burrito up in bacon, rolling should cover the ends of bacon covering the ends of the burrito. Repeat this for as many tortillas and filling you have.
  4. Heat a medium sized skillet, non stick would be good, with a splash of olive oil and place burritos in the pan, bacon seam side down, turn the burritos as needed to get a crispy bacon on all sides. Serve. Top with guacamole, sour cream, fried egg, up to you.
Recipe Notes

No pricing until I can make these, for now I will say high cost but will revise the pricing once made.

Shortcuts: Salsa, Hash Browns.

Inspired by Michael Walsh.
United States.

Tamales

Tamales
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These sound really good but it may be a bit of a stretch to find some of the ingredients here. This does take a bit of time to make this. Link to the tip is listed in the Recipe Notes section.
Servings Prep Time
16 servings 30 minutes
Cook Time
3-4 hours
Servings Prep Time
16 servings 30 minutes
Cook Time
3-4 hours
Tamales
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These sound really good but it may be a bit of a stretch to find some of the ingredients here. This does take a bit of time to make this. Link to the tip is listed in the Recipe Notes section.
Servings Prep Time
16 servings 30 minutes
Cook Time
3-4 hours
Servings Prep Time
16 servings 30 minutes
Cook Time
3-4 hours
Ingredients
For the Filling
For the Dough
Servings: servings
Instructions
  1. Using a large, big enough to hold the pork loin, add about 3 inches of water and add the chili pods, onion, garlic, salt. Boil this for about 30 minutes, then remove to the chilies and 2 cups of the liquid from the pot and put in a bowl to cool.
  2. Place the pork loin in the same pot and add water to cover the meat. Bring to a boil then reduce to a simmer and cook for about 2-3 hours, until it can easily be shredded with two forks or with your hands. Remove the pot from the burner and leave the meat in the pot and let cool to room temperature.
  3. When the chilies and 2 cups of water is cooled, add both to a blender and blend until smooth, pour into bowl and stir in a pinch of salt. When the meat has cooled, remove that from the broth and drain for a few minutes, retain the broth in the pot, then place the meat in a large bowl and shred with two forks or your hands, then pour in half of the half of the chili mixture and mix that into the shredded meat, set aside.
  4. In another pot, bring some water to a boil and add the corn husks, reduce to a simmer for about an hour, this is to make the husks very soft.
  5. In a large mixing bowl, beat the lard with a tablespoon of the broth from the pot until fluffy. Combine the masa harina, baking powder, and salt, then stir that into the lard mixture, adding more broth as needed to form a spongy dough.
  6. Take one of the husks and pull some strands from it, each strand about an 1/8 inch wide, these will be used to tie each tamale.
  7. Place husk on your work surface, at the large end of the husk, spread some dough about 1/4 to 1/2 inch thick, keeping away from the edges and away from the tapered end, place one tablespoon of meat mixture on the dough in the center, then fold the sides of the husks towards the center to cover the filling, then fold the tapered end up and tie one of the strands around the tamale, then stand this up in your steamer, open end up, repeat to fill the steamer. Steam for an hour or until the husk easily pulls away from the tamale. Remove the husks from what you are going to serve and drizzle the remaining chili sauce over and top with sour cream.
Recipe Notes

I cannot price this other than the pork, some of the ingredients I have yet to see here although I was never looking for those items. For now I will say fair cost.

Tip: Rendering Lard.

Adapted from an internet recipe.

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas
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Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Cream Cheese Chicken Enchiladas
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Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 160 C and get out a baking dish, a 9x13 should work ok. Get out 2 mixing bowls.
  2. First mixing bowl, combine the cream cheese and sour cream (or yogurt) then mix in 1/2 cup of the salsa and stir in 1/2 cup of each shredded cheese (if using just Cheddar, then stir in 1 cup) and set aside. Second bowl, mix together the chicken, corn, chili power, cumin salt and pepper to your liking, and half of the spring onion. Add the chicken mixture to the cheeses mixture, there, you just made the filling for the enchiladas.
  3. In the baking dish, add 1/2 cup of your salsa and spread that around to coat the bottom. Now take a tortilla and place about 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas. Pour and spread the remaining salsa over the top of the enchiladas and sprinkle on the remaining cheese.
  4. Bake for 20-25 minutes until bubbly and the cheese is starting to brown. Remove from oven and let rest 5 minutes. Sprinkle on the remaining spring onion and serve. Some good beans on the side would be a great addition.
Recipe Notes

Ground beef will run about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.

Shortcuts: Salsa, Sour Cream.

Adapted from an internet recipe.

Cheesy Baked Enchiladas

Cheesy Baked Enchiladas
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This sounds really good and is a make with what you have recipe, but you need pork (or beef or chicken), tortillas, and shredded cheese, lot of options here. No Servings or ingredients amounts are given, this is a make what you need or have on hand. On my to cook list.
Prep Time
15 minutes
Cook Time
7 hours
Prep Time
15 minutes
Cook Time
7 hours
Cheesy Baked Enchiladas
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This sounds really good and is a make with what you have recipe, but you need pork (or beef or chicken), tortillas, and shredded cheese, lot of options here. No Servings or ingredients amounts are given, this is a make what you need or have on hand. On my to cook list.
Prep Time
15 minutes
Cook Time
7 hours
Prep Time
15 minutes
Cook Time
7 hours
Ingredients
Servings:
Instructions
  1. Take the pork, or what ever meat you want such as chicken or beef which would work equally as well, in a slow cooker and pour in the enchilada sauce. Cook on Low setting for 7 hours (you may need to adjust time for chicken or beef).
  2. After the cooking time, remove the meat to a plate with a slotted spoon so it is drained well, shred with 2 forks, retain the liquid in the slow cooker.
  3. Preheat your oven to 180 C, get out a 9x13 baking dish.
  4. Heat each tortilla in a non oiled pan on medium heat for a minute each side, this makes them easier to fold. On each tortilla, add a bit of meat of your choosing, then add a spoon or two of liquid from the slow cooker and any other optional items you wish, fold up the tortilla and place seam side down in the baking dish. Once all the tortillas are in the dish, spoon some more juice from slow cooker over the tortillas, then cover with shredded cheese.
  5. Bake until the cheese is melted, let rest for 5 minutes then serve, rice and beans as sides would be great.
Recipe Notes

Pork, cheese, and the tortillas are the expensive items here. Optional items would be low cost. Based on 2 kilos of pork (shoulder for least cost), that is 200 Baht, 1 block of 250 grams of Cheddar cheese is 180 Baht, tortillas, expensive at about 240 Baht for a pack of 10. Assuming you make 10 enchiladas, the per serving cost is about $1.83 each. Not bad for a once in a while meal or when friends and family are visiting.

Shortcuts: Enchilada Sauce, Refried Beans.

Provided courtesy of good friend, Mike Early.
United States.

Chicken Chimichangas in 30 Minutes

Chicken Chimichangas in 30 Minutes
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I am a fan of Mexican food, and when I lived in San Diego for 6 years, I never had a Chimichanga, it sounds like a cross between a Enchilada and a Burrito. So I cannot vouch for the name, but it does sound tasty! Not a cheap meal. Just from reading the recipe, I would increase everything to make some "fuller" chimichangas. I will report when I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
25-30 minutes
Chicken Chimichangas in 30 Minutes
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I am a fan of Mexican food, and when I lived in San Diego for 6 years, I never had a Chimichanga, it sounds like a cross between a Enchilada and a Burrito. So I cannot vouch for the name, but it does sound tasty! Not a cheap meal. Just from reading the recipe, I would increase everything to make some "fuller" chimichangas. I will report when I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
25-30 minutes
Ingredients
Main Ingredients
Toppings
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. Mix the chicken, salsa (use a shortcut to make this), cumin, oregano, cheese, and onions. Place about 1/3 cup of the mixture in the center of each tortilla.
  3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet or in a baking dish. Brush with melted butter. Bake for 25 minutes or until golden brown and crispy.
  4. Serve with toppings of your choice. A side of beans and rice would be perfect here.
Recipe Notes

Chicken is the minimal part here, tortillas will be pricey, to the tune of about 280 Baht for a pack of 10. Two of these items per serving, not including cheese is about $2.75 per serving, if you make the tortillas, bonus, if you make the salsa, bonus, but over all, not an inexpensive meal, this would be a once a month or when relatives and family visits meal. Either way, it does sound really good.

Shortcut: Salsa.

Adapted from an internet recipe.