Category: Mexican

Categories
Ethnic - Regional Mexican Pork

Mojo Pork

1 cup Mojo Criollo Marinade (we used Goya)
1 jalapeño pepper, seeded and minced
1 clove garlic, minced
2 1/2-lb boneless pork loin roast, well trimmed
2 navel oranges, peel and white pith removed, flesh cut into sections
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro

Mix 3/4 cup of the marinade, the pepper and garlic in a 3 1/2-qt or larger slow-cooker. Add pork and turn to coat. (If you have time, cover and place in the refrigerator to let pork marinate for several hours, turning occasionally.)
Cover and cook on low 8 to 10 hours or until pork is tender.
About 10 minutes before serving, combine oranges, onion and remaining 1/4 cup marinade in a medium bowl. Leave at room temperature.
Transfer pork to cutting board; slice. Skim fat from top of liquid in slow-cooker. Spoon liquid over sliced pork. Stir cilantro into orange mixture; top pork with mixture.

6 Servings

Categories
Cheese Mexican Tortillas Turkey Breast

Mexican Lasagna

6 ounces turkey breast tenderloin
1 14½-ounce can dried tomatoes with basil, garlic and oregano
3/4 cup skim-milk ricotta cheese
1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese
2 tbsp. nonfat liquid egg substitute
2 tbsp. chopped fresh cilantro
salt and freshly ground black pepper to taste
1/2 cup chopped white onion
1 tsp. minced roasted garlic
1/2 tbsp. chili powder
Tortillas

Preheat oven to 400 F.
In a food processor, chop up the turkey breast.
In a skillet, add onion and 2/3 cup chopped turkey.
Add tomatoes, garlic and chili powder, and cook about 2 minutes.
In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper.
Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture.
Top with the fourth tortilla and cover with aluminum foil.
Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.

Categories
Black Beans Chicken Breasts Mexican

Fajita-Style Chicken Tenders with Corn & Black Bean Salsa

2 tsp olive oil
1 lb chicken tenders
1 pkt (1.12 oz) fajita seasoning mix
1 can (15 oz) black beans, rinsed
1 can (11 oz) whole kernel corn
1 cup salsa
3 Tbsp chopped fresh cilantro

Note: Serve with lime wedges and tortilla chips or warm flour tortillas.

Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through.

While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.

Categories
Chicken Chicken Breasts Ethnic - Regional Mexican

Chicken Fajitas

4 chicken breasts, grilled and sliced – or uncooked, sliced, sauteed in oil
1/2 cup red and yellow bell pepper, sliced
1/2 cup onions, sliced
1/2 cup mushrooms, sliced
2 tablespoons taco seasoning mix
1/4 cup salsa
2 tablespoons balsamic vinegar
1 clove garlic, minced
8 flour tortillas

If using uncooked chicken, saute in 1 tablespoon olive oil until no longer pink. Remove from pan. Heat 2 tablespoons oil, saute onions and peppers until slightly browned. Add mushrooms, taco seasoning, salsa and vinegar. Stir until mushrooms are soft. Add chicken and garlic. Stir.

Serve with flour tortillas, sour cream, salsa.

Categories
Casseroles Chicken Chicken Breasts Ethnic - Regional Main Dish Mexican Tomatoes Tortillas

Chicken Enchilada Casserole

From Cooking Light

Cooking spray
1 1/4 pounds skinned, boned chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 to 1/2 teaspoon ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
2 (4.5-ounce) cans chopped green chiles, drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites, lightly beaten or 6 tablespoons egg substitute
3/4 cup (3 ounces) shredded sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup fat-free sour cream
1/2 cup salsa

Preheat oven to 350°.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.

Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

Place cheeses in a bowl; toss well. Set aside.

Spread 1/2 cup white sauce in bottom of a 2 1/2-quart round casserole or soufflé dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.

Bake, uncovered, at 350° for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350º for 1 hours or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.

Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa)

Categories
Casseroles Crabmeat Ethnic - Regional Mexican Seafood Shrimp Tortillas

Seafood Enchilada

6 tablespoons butter

1/2 cup flour

1/2 teaspoon white pepper

2 tablespoons lobster base

3 1/2 cups 2% low-fat milk

1 cup white wine or cooking sherry

8 ounces Monterey jack cheese, shredded

1 (4 ounce) can baby shrimp

2 (8 ounce) packages imitation crabmeat, flake style

10 (6 inch) flour tortilla, old mission restaurant style

paprika


Directions

FOR THE SAUCE:

Melt butter in a 2 quart saucepan over medium heat.

Add flour. cook and stir for 5 minutes, add 1/2 tsp white pepper.

Stir in 2 tbsp lobster base and cook for an additional minute.

Add milk & wine. Add 2 oz. of the cheese, continue to cook until thickened.

FOR THE CRAB MIX:

Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl.

Add 1.5 cups of cold sauce. Mix well.

FOR THE ENCHILADAS:

Lay out the tortillas on a flat surface.

Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish

Ladle warm sauce over the enchiladas.

Top with remaining Monterey jack cheese.

Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.

Watch and do not allow to burn (brown spots).

Sprinkle with paprika.