Archive for the ‘TEX-MEX, sort of’ Category
Chicken Enchiladas with Cream Cheese Sauce
June 25, 2018 Lee
Leave a comment

Chicken Enchiladas with Cream Cheese Sauce

Pattie Ann, United States.
This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • 8-10 flour tortillas
  • 250 grams Cream cheese, one package, softened, (8 oz)
  • 1-2 cans diced chilies, (4 oz cans)
  • 3 cups cooked chicken, shredded, see Step 1 through 5
  • 3 cups Cheddar cheese, shredded
  • 2 cups chicken broth
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder, if using Thai chili powder, ¼ teaspoon
  • salt and pepper, as desired
  • fresh cilantro, chopped for garnish

Instructions
 

  • For the chicken, you can use thighs, legs and thighs (quarters separated), or breasts. I would lean towards the plus side and go with 3-4 quarters or 4 breasts, no one will complain if you use more chicken. Once you make this, then just make a note as to how much chicken you used. Not only are you going to make tender and juicy chicken, you are going to make the broth you need for this recipe as well. Broth can be simply starting with water, or you can flavor that up by adding a chopped up carrot, onion, celery, and some black peppercorns, any or all work fine.
  • In a large pot, add the chicken pieces. Add about 6 cups of water. Bring the pot to a boil, then reduce to a medium simmer until the chicken is just cooked through, about 20-30 minutes. Cut into a piece to check.
  • When the chicken is cooked, simply turn off the heat and move the pot to an unused burner AND leave the chicken in the pot. The chicken will continue to cook a bit until the broth cools off, so a nearly done piece of chicken will be tender and juicy.
  • Once the broth is at room temperature, remove the chicken and shred that. Goal is 3 cups shredded, if you are a little over that, perfectly fine.
  • Pour the broth through a strainer, reserve 2 cups of broth for this recipe, and store the rest in the fridge for other uses, such as making rice.
  • Preheat your oven to 180° C (350° F) and get out a 9x13 or 7x11 baking dish. I will clarify the size when I make this.
  • In a mixing bowl, add the cream cheese, chicken, 1 cup of shredded cheese, lime juice, cumin, and chili powder. Mix together until combined. Season with salt and pepper to taste and as desired.
  • Lay a tortilla on the counter, add 2-3 tablespoons of the chicken mixture, roll and place seam side down in the baking dish. Repeat until all the chicken mixture is used.
  • In a pan, melt the butter then whisk in the flour, continue whisking until the roux turns golden brown, about 2-3 minutes, and season with salt and pepper as desired.
  • Slowly whisk in the chicken broth the other half of the cream cheese, and the diced chilies. Continue to whisk until the sauce is thickened.
  • Remove the sauce from the heat and pour evenly over the enchiladas.
  • Top with the remaining Cheddar cheese and bake for 22-25 minutes.
  • Remove from the oven and let rest for 10 minutes. Top with chopped cilantro.
  • Serve with side dishes of your choice (refried beans and rice will be my choice).

Notes

Cheddar cheese will run about 270 Baht for 1½ blocks. The Cream cheese is about 140 Baht. The chicken, figure 1 kilo of quarters at 52 Baht. For 4 servings, this is about $3.61 per serving.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY,TEX-MEX, sort of
Pork Chop Santa Fe
August 26, 2017 Lee
Leave a comment

Pork Chop Santa Fe

Stephen Connell, United States.
Sounds delicious, a must cook for me. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • 4 boneless pork chops, ½ to ¾ inch thick, or cut from a loin
  • 1 teaspoon vegetable oil
  • 1 cup salsa, Shortcut
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 clove garlic, minced

Instructions
 

  • 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.
  • Serve with sides of your choice.

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.
* Best Value $1 or Less per Serving,PORK,TEX-MEX, sort of
Easy Mexicali Pork Chops
August 26, 2017 Lee
Leave a comment

Easy Mexicali Pork Chops

Stephen Connell, United States.
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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • 4 boneless pork chops, ¾ inch thick, or just cut from a loin
  • 1 packet taco seasoning mix, Shortcut
  • 1 teaspoon vegetable oil
  • salsa, Shortcut

Instructions
 

  • 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.
  • Top with salsa if desired and sides of your choice, or thinly slice and serve in flour tortillas with tomato, lettuce, and salsa.

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.
* Best Value $1 or Less per Serving,5 Ingredients or Less,TEX-MEX, sort of
Sheet Pan Shrimp Fajitas
May 27, 2017 Lee
Leave a comment

Sheet Pan Shrimp Fajitas

Stephen Connell, United States.
Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 8 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

Main Ingredients

  • 750 grams shrimp, peeled, deveined, tail removed, (1½ lb)
  • 1 yellow bell pepper, halved, thinly sliced
  • 1 red bell pepper, halved, thinly sliced
  • 1 green bell pepper, halved, thinly sliced
  • 2 Bird's Eye Chilis, seeded, finely chopped
  • 1 red onion, halved, thinly sliced
  • 1 lime, zest and juice
  • 2 teaspoons fresh lime juice
  • 1 clove garlic, grated
  • 1 teaspoon paprika
  • ½ teaspoon sugar
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 2 tablespoons olive oil
  • salt and black pepper

For Serving

  • 8-10 flour tortillas, toasted

Optional Items as Desired

  • lime wedges
  • fresh cilantro, chopped
  • guacamole
  • salsa, Shortcut
  • sour cream, Shortcut
  • Cheddar cheese, shredded

Instructions
 

  • Preheat oven to 230° C (450° F), and prepare a large rimmed baking sheet with a drizzle of olive oil.
  • In a large mixing bowl, combine all the Main Ingredients until vegetables and shrimp are evenly coated.
  • Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.
  • Turn the heat up 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.
  • Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with desired optional toppings.

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.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn,TEX-MEX, sort of
Beer Battered Hatch Green Chili Rellenos
May 17, 2017 Lee
Leave a comment

Beer Battered Hatch Green Chili Rellenos

Jerry Juliana, United States.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 Hatch green chilies, or the large green peppers from Tesco
  • 2 cups beer
  • 1½ cups all purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • 100-170 grams white Cheddar cheese, or regular Cheddar, (3½-6 oz)
  • toothpicks, as needed
  • 1½ cups cooking oil
  • Green Chili Sauce, for serving or Thai green chili sauce, Shortcut

Instructions
 

  • 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.
  • 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.
  • Place the remaining flour in a plate. Slice the cheese into strips that will fit inside the chilies.
  • 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.
  • Heat the cooking oil to hot but not smoking.
  • 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.
  • 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.

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.
* Best Value $1 or Less per Serving,TEX-MEX, sort of
Pork Tacos (Slow Cooker)
December 26, 2016 Lee
Leave a comment

Pork Tacos (Slow Cooker)

Adapted from an internet recipe.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Passive Time 2 hours
Total Time 8 hours 20 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

For the Marinade

  • 1 tablespoon chili powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons dried oregano
  • 1½ teaspoons ground cumin
  • 1 teaspoon salt
  • 1½ teaspoons black pepper
  • 6 tablespoons vinegar
  • ½ cup pineapple juice, from a carton, not fresh
  • 1½ kilos pork shoulder, cut into ¾ inch cubes, (3 lb)

To Prepare

  • 6-10 tortillas, corn or flour
  • onion, chopped
  • fresh cilantro, chopped
  • salsa, of your choice, Shortcut

Instructions
 

  • In a mixing bowl, mix together the marinade ingredients except the pork.
  • Cube the pork and add to the mixing bowl, and mix together with the marinade. Cover and place in the fridge to marinate for 2-24 hours.
  • 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!

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.
* Fair Value $1.01 to $1.50 per Serving,PORK,Pork - Slow Cooker,TEX-MEX, sort of
Bacon-Wrapped Steak Breakfast Burrito
December 6, 2016 Lee
Leave a comment

Bacon-Wrapped Steak Breakfast Burrito

Michael Walsh, United States.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • sliced bacon, figure 8-10 per burrito
  • 250 grams beef steak, (8 oz)
  • 3 eggs
  • 1½ cups potatoes, shredded, Shortcut
  • flour tortillas, as needed
  • 1 tablespoon garlic powder
  • 1 tablespoon butter
  • salt and pepper, to taste
  • 2 cups salsa, Shortcut
  • guacamole, optional
  • olive oil, as needed

Instructions
 

  • Season the steak with salt, pepper, and garlic powder to your liking, grill or pan fry the steak to about medium doneness, about 3-4 minutes per side, let rest for 5 minutes then slice thinly into strips. Set aside.
  • 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.
  • 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.
  • 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.

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.
* High Cost $1.51+ per Serving,TEX-MEX, sort of
Tamales
November 15, 2016 Lee
Leave a comment

Tamales

Adapted from an internet recipe.
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 shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 16 servings

Ingredients
  

For the Filling

  • 600 grams pork loin, (20 oz)
  • 1 large onion, cut in half
  • 1 clove garlic
  • 4 dried California chili pods
  • 1½ teaspoons salt

For the Dough

  • 2 cups masa harina
  • 1¼ cups broth, from cooking the meat
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup lard, very important to use real lard, Shortcut
  • 1 package dried corn husks, (about 225 g / 8 oz)

Instructions
 

  • 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 the chilies and 2 cups of the liquid from the pot and put in a bowl to cool.
  • 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.
  • 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.
  • 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.
  • 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.
  • Take one of the husks and pull some strands from it, making each strand about an ⅛ inch wide, these will be used to tie each tamale.
  • Place husk on your work surface, at the large end of the husk, spread some dough about ¼ to ½ 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.

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.
Shortcut: Rendering Lard.
* Fair Value $1.01 to $1.50 per Serving,TEX-MEX, sort of
Cream Cheese Chicken Enchiladas
November 3, 2016 Lee
2 Comments

Cream Cheese Chicken Enchiladas

Adapted from an internet recipe.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 8 flour tortillas, 8 inch should be perfect here
  • 250 grams Cream cheese, softened, (8 oz)
  • ¼ cup sour cream, Shortcut
  • 2 cups salsa, Shortcut
  • 1 cup Cheddar cheese, shredded
  • 1 cup Pepper Jack cheese, or use 2 cups of Cheddar
  • 2 cups cooked chicken, shredded
  • 1 cup corn, fresh cooked or canned - drained, or frozen - thawed
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • 4 spring onions, chopped, divided, green and white parts
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 160° C (320° F) and get out a 9x13 inch baking dish, and 2 mixing bowls.
  • First mixing bowl, combine the cream cheese and sour cream (or Greek yogurt) then mix in ½ cup of the salsa and stir in ½ 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.½
  • In the baking dish, add ½ cup of your salsa and spread that around to coat the bottom. Now take a tortilla and place about ⅓ to ½ 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.
  • 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.

Notes

Ground beef will run about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.
Shortcuts: Salsa, Sour Cream.
* Best Value $1 or Less per Serving,TEX-MEX, sort of
Cheesy Baked Enchiladas
September 23, 2016 Lee
Leave a comment

Cheesy Baked Enchiladas

Mike Early, United States.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 0

Equipment

  • Slow Cooker
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • pork, can be any cut, I would go with 1 kilo (2 lb)
  • 1 packet enchilada sauce, 1 packet per kilo of meat, Shortcut
  • flour tortillas
  • cooked rice, optional
  • refried beans, optional, Shortcut
  • onions, chopped, optional
  • Cheddar cheese, shredded, optional for a filling
  • Cheddar cheese, shredded for baking

Instructions
 

  • 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).
  • 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.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking dish.
  • 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.
  • Bake until the cheese is melted, let rest for 5 minutes then serve, rice and beans as sides would be great.

Notes

Fair cost per serving.
Shortcuts: Enchilada Sauce, Refried Beans.
TEX-MEX, sort of