Chicken Tortilla Soup

 

Raw Chicken Breast - 2 large ones, chopped into small cubes

Onion - 2 small white sweet ones, chopped finely

Garlic - 10 cloves, minced

Jalapeno - 1, chopped

Olive Oil - 1 tbsp

Frozen Corn - 1 cup

Homemade Tomato sauce - 1 large glass jar

Canned northern beans - 1, drained

Stock/ Water - as desired

Chili Powder - 1/2 tsp

Cumin powder 1/2 tsp

Cilantro - a handful, chopped

Salt and pepper to taste

Butter - optional

Fresh lemon, sour cream and tortilla chips to serve

Add olive oil, onion, garlic and jalapeño to a large pot and sauté till the onion is soft.

Then add chicken. Add frozen corn and tomato sauce. Cook for a few minutes

Add a couple of cups of water or stock and the spices. Bring to boil and simmer for a few minutes

Then add the beans and cilantro. Let the soup come to a boil and cook till desired thickness. Add a tbsp of butter. 

Serve with squeezed lemon juice, sour cream and Tortilla chips.

Mexican Potatoes

Red Potato - 3, big, cut into cubes
Olive Oil - 1 tbsp.
Cumin Powder - 1 tsp
Cayenne Pepper - 1/4 tsp
Crushed Black Pepper - 1/4 tsp
Paprika - 1/2 tsp
Garlic Powder - 1/2 tsp
Dried Oregano - 1/2 tsp
Rock Salt - 1/4 tsp

Lemon Juice - 2 tsp, to drizzle before serving

Preheat oven to 400F.

Mix the olive oil and spices together. Add the cubed potatoes and coat well.

Line a baking sheet with foil and place the potatoes in a single layer. Roast the potatoes for 30 to 40 minutes, till they are cooked and brown on the edges.

Drizzle lemon juice on top and serve immediately.

 

 

 

 

Easy Slow Cooker Refried Beans

Dry Kidney Beans / Pinto beans - 1 cup
Yellow Onion - 1 small, chopped
Garlic - 2 cloves, minced
Black Pepper - 1/4 tsp
Cayenne Pepper - 1/4 tsp
Cumin Powder - 1 tsp
Salt
Water - 3 cups

Add all the ingredients in the slow cooker.

Cook on high for 8 hours.

Using a potato masher, mash the cooked beans along with spices and the remaining liquid. Sprinkle cheese on top and refried beans is ready.

We had ours with some crispy tacos, roasted sweet corn, salsa, guacamole and shredded cheese.

Adapted from http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/

Tomato Salsa, "On the Border" Style

Roma Tomato - 3, chopped
Red Onion - 2 tbsp, chopped
Jalapeno - 1, seeds removed and chopped
Garlic Cloves - 2, chopped
Cilantro - a handful, chopped
Salt
Lime Juice - 2 tsp
Roasted Cumin Powder - 1/2 tsp
Paprika - 1/2 tsp (optional, only if you want a bright red salsa)

Put all the ingredients in a blender. Blend till everything is mixed together. Leave aside in the fridge for at least half an hour for all the flavors to come together.

Serve with homemade tortilla chips.

Made from Scratch Corn Tortilla Chips

Masa Harina Corn Flour- 1 cup
Salt - 1/4 tsp
Water - 3/4 cup to 1 cup

Peanut Oil for deep frying

Makes around 6 small tortillas

Bring the water to a boil. Mix salt with the masa harina.

Pour the boiling water into the flour and mix with a fork.

Using your hands, knead the flour well for a few minutes till the dough is soft and springy. Adjust the water or flour to make sure that the dough is not dry, cracked or sticky. Sprinkle a tsp of warm water on the dough, cover with a damp cloth and let the dough rest for at least an hour.

Heat a cast iron griddle. Knead the dough again for a couple of minutes. Divide the dough into 2 inch balls. Using a rolling pin, press each ball between 2 pieces of plastic cling wrap to make a round flat tortilla. Place the tortilla on the hot skillet and cook (by pressing all around with a clean damp kitchen towel) till the top starts to look cooked and starts getting puffy.

Flip and cook on the other side. Remove and keep aside.

Heat oil in a pan on medium high. Cut the tortilla into wedges and deep fry till crispy and golden brown on both sides.Remove on paper towel to soak excess oil. Alternatively, the wedges can be sprayed with olive oil and baked in a preheated oven at 350F for around 15 minutes till they turn crispy.

Cool and store in an airtight container. Serve with fresh guacamole or salsa.

Tomato Pora / Fire Roasted Tomato Salsa

On the Vine Tomato - 2, big and ripe

Red Onion - 1/2 cup, finely chopped
Cilantro - a handful, chopped
Garlic - 1 clove, minced
Jalapeno - 1, finely chopped
Salt
Sugar - 1/2 tsp (optional)

Wash the tomato and dry it completely. Roast the tomato over a open flame turning frequently so that all sides are roasted. I usually place it on a wire rack and place the rack over the gas flame and rotate the tomato using a tong. The skin will be completely charred when it is done. Alternatively, the tomato can be broiled in an oven.

Cool down the tomato and peel the blackened skin. Mash the tomato with a fork.


Add chopped onion, cilantro, minced garlic, salt and mix well. Serve as a salad with steamed rice or serve with corn ships.

Guacamole

Ripe Avocados - 4
Fresh Lemon Juice - 2 tbsp
Red Onion - 1/2 cup, chopped
Cilantro - a handful, chopped
Tomato - 1 small, chopped
Roasted Cumin Powder - 1/4 tsp (optional)
Garlic - 1 clove, minced
Jalapeno - 1, finely chopped
Salt

Remove the pulp from the avocado and immediately add the lemon juice. Mash it coarsely with a fork.

Add chopped red onion, tomato, minced garlic, jalapeno, roasted cumin powder and salt. Mix well and leave aside for 15 minutes. Serve with whole grain corn chips or pita chips.

Chickpea Fajita

Dried Chickpeas - 1 cup
Green Bell Pepper - 1 big, cut into thin long slices
Red Bell Pepper - 1 big, cut into thin long slices
Red Onion - 1/2, sliced
Garlic Cloves - 4, thinly sliced
Ginger - 1/2 inch, thinly sliced
Red Chilies - 2, chopped
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 1/2 tsp
Cayenne Pepper - 1/4 tsp
Lemon Juice - 1 tsp
Salt
Olive Oil - 1 tbsp

Soak the chickpeas overnight in plenty of water. Drain and rinse and add 2 cups of water. Cook in the pressure cooker for 5 whistles after full pressure is reached. Remove and drain the excess liquid.

Heat a big skillet. Add olive oil, sliced ginger, garlic, chopped red chilies. Saute on low heat for a minute.

Then increase the heat and add onion, peppers, salt. Saute on high heat for a couple of minutes. The vegetables should be cooked but crisp.

Then add the cooked chickpeas, cumin coriander powder, cayenne and adjust salt. Toss everything together for a minute more. Remove from heat, add lemon juice on top and serve immediately on corn tortillas.

Sweet Corn Salsa

Fresh Sweet Corn kernels - 1 cup
Dried Black Beans - 1 cup
Roasted Cumin Powder - 1/2 tsp
English Cucumber - 1/2 cup, chopped
Red Onion - 1/4 cup, chopped
Tomatillo - 1/2, finely chopped (optional)
Roma Tomato - 1, chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Lemon Juice - 1/2 lemon
Salt
Pepper

Soak the black beans overnight in plenty of water.

Drain and rinse well. Put the beans in a sauce pan and add 3 cups of water.

Add some salt and roasted cumin powder. Bring it to boil. Simmer and cook till the liquid has evaporated and the beans is cooked and soft. Drain any remaining liquid and keep aside.

Heat a cast iron skillet on medium high heat and add the sweet corn kernels. Cook tossing frequently till the kernels start getting brown specks. Remove and keep aside to cool down.

Add corn kernels, cooked beans, chopped cucumber, red onion, tomato, jalapeno, cilantro, lemon juice, salt and pepper. Mix everything well and leave for an hour. Serve as a salad or with corn chips as an appetizer.

Black Beans and Vegetable Quesadilla

Adapted from http://radishesandrhubarb.blogspot.com/2010/08/black-bean-quesadillas.html

Whole Wheat Tortilla / Lightly cooked Chapati - 4
Black Beans - 1/2 cup, soak overnight and cook in the cooker till done
Roasted Cumin powder - 1/2 tsp
Yellow Onion - 1/2, sliced
Green Bell Pepper - 1/2, sliced
Red Bell Pepper - 1/2, sliced
Garlic - 4 cloves, thinly sliced
Green Chilli / Jalapeno - 2, chopped
Red Pepper flakes - 1/2 tsp (optional)
Olive Oil - 2 tbsp
Cheddar Cheese - 1/2 cup, grated
Salt
Pepper

Heat 1/2 tbsp oil in a pan. Mash half the black beans and add it to the pan. Then add the other half of the beans, cumin powder, salt and red pepper flakes. Saute for a few minutes, remove and keep aside.

Heat 1/2 tbsp of oil and add the garlic slices. Then add onion, green chilli and the bell peppers. Adjust salt and pepper. Saute till the vegetables are done but crisp. Keep aside.

Heat a tsp of oil in an iron skillet. Spread one tortilla with a little cheese. Put half of the cooked beans on top. Then add half of the sauteed vegetables and sprinkle some cheese on top. Gently lift the tortilla and place it on the skillet. Press another tortilla on top.

Cook for a few  minutes until the bottom tortilla becomes brown and crisp. Flip it over, add a tsp of oil and cook the second side. Repeat the process for the other 2 tortillas. Cut the tortillas into wedges and serve.

Mexican Rice with Corn and Black Beans

 

Brown Rice - 1 cup, .
Fresh corn - 1
Hatch Chillies / Poblano Peppers - 5
Garlic - 6 pods
Cilantro - a handful, chopped
Roasted Cumin Seeds - 1/2 tsp
Oil - 1 tsp

Olive Oil - 1 tbsp
Crushed Red Pepper - 1 tsp
Cayenne Pepper - 2 pinches

Peanut Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Shallots - 5, chopped
Cooked / Canned Black Beans - 1 cup, drain and rinse well if using canned beans
Salt
Lemon Juice - 1/2 lemon



Cook the brown rice with a little salt in rice-cooker/pot till done. Spread to cool

To make hot chili oil,  toast 1 tsp crushed red pepper till they become dark. Add 1 tbsp olive oil and 2 pinches of cayenne pepper. Keep aside.

Roast the hatch chilies in the broiler for 8 minutes turning them frequently till the skins are blistered. Remove and cover with a foil till cool. Then remove the foil and discard the skin and the seeds.

Mix  6 garlic pods, chopped cilantro, 1 tsp oil and 1/2 tsp roasted cumin seeds with the broiled hatch chilies and blend in a blender to make a smooth paste. Keep aside.

Remove the kernels from the corn cob and toast them in a nonstick skillet till they have brown spots.

Heat 1 tbsp oil in a large wok. Add the cumin seeds and shallots. Cook till the shallots turn light brown at the edges.

Add the beans and cook for a few minutes more.

Then add the hatch chili, garlic, cilantro sauce to the pan; add salt and cook at high heat for 4-6 minutes till the oil starts to separate and the puree reduces in amount.

Add the corn and the rice and stir them together for a couple of minutes till the sauce is well combined with the rice. Squeeze fresh lime juice and serve hot with drizzled chili oil.

Adapted from http://www.ecurry.com/blog/rice/roasted-hatch-chile-and-corn-rice/

Black Bean Salsa

Black Beans - 1/2 cup, soaked overnight and cook in cooker till done. Drain the liquid and keep aside
Cucumber - 1/2, cut into small pieces
Onion - 1/2, chopped
Cilantro - handful
Tomato - 1/2, chopped
Lemon juice - 1 tsp
Green chilies - 2, finely chopped
salt
pepper

Mix all the above together and leave for an hour. Serve it with baked corn tortilla chips