Tag Archives: Mexican

Shredded Lime Chicken

Multipurpose and easy to make, this is a true winner winner chicken dinner.

Who knew this whole braising thing was easy? We did, that’s who. This Latin-flavored chicken is an easy FAF (fire and forget) recipe. The dark meat holds up well to extended cooking and is easy on the wallet to boot. Serve over rice or as a filling for tacos or burritos.

Equipment Needed: 3 QT Dutch Oven or Heavy Oven-proof Pot, Chef’s Knife, Cutting Board, 2 Forks

Serving Suggestion: Individual Plating

Servings: 6

Suggested Wine Pairing: Sauvignon Blanc, Vinho Verde, Pinot Grigio

Suggested Beer Pairing: Negra Modelo, Dos Equis, Corona

Ingredients:

  • 6 boneless skinless chicken thighs ($2.99/lb)
  • 1 medium onion ($0.99/lb)
  • 3 cloves of garlic ($2.99/lb)
  • 3 C chicken broth ($3.25/32 oz)
  • 2 limes ($0.33/each)
  • 2 TBSP smoked paprika ($4.50/2.3 oz jar)
  • 2 TBSP dried oregano ($3/1.5 oz)
  • 2 TBSP ground cumin ($3/2.5 oz)
  • 1 TBSP cayenne pepper ($3/2 oz jar)
  • Salt
  • Pepper

Preparation:

  • Preheat your oven to 300°F.
  • Wash and trim your chicken thighs but leave a little fat on for flavor. Cut your onion into quarters, mince the garlic and toss all three  into the Dutch oven.

Cut the onion into slices about 1/4 inch thick.

  • Pour everything else in, halve your limes and wheeze the juice. Stir it all together and pop it in the oven for an hour or so. It’s done when you can pull the thighs apart easily with your forks. Keeping it in the pot, shred the pieces ’til they’re bite sized. ¡Buen provecho!

Squeeze in that citrus.

(There’s nothing else. Seriously, the recipe is that easy.)

Dirty Bird Nachos

Welcome to flavorville, population: your mouth.

Football is back, baby, and it’s time for some quick and easy crowd pleasers. We cut more corners than usual with pre-packaged salsa and cheese because no one wants to spend the afternoon in the kitchen when the game is on. Fear not, the flavor train is still on schedule. Ground turkey replaces beef to make you feel marginally better about putting down a plate or three.

Equipment Needed: Frying Pan, 2 Baking Sheets, Mixing Bowl, Fork, Wooden Spoon, Chef’s Knife, Cutting Board, Can Opener

Serving Suggestion: Caveman Style (every man, woman and child for themselves)

Servings: 8-10

Suggested Wine Pairing: You should be drinking a draught or a tallboy.

Suggested Beer Pairing: Whatever’s cold.

Ingredients:

  • Our delicious gringo guacamole
  • 2-9 oz bags tortilla chips ($3.59)
  • 1 lb ground turkey ($5.99/lb)
  • 1 medium onion ($0.99/lb)
  • 2 jalapeño peppers ($2.99/lb)
  • 1 can extra large black, pitted olives ($2.50/15 oz can)
  • 3 cloves garlic ($2.99/lb)
  • 1-2 C low-fat  sour cream ($2.79/16 oz)
  • 1 package shredded Mexican blend cheese ($3/8 oz)
  • 1-16 oz jar salsa ($2.99)
  • 6 canned chipotle peppers ($2/10 oz)
  • 1 lime (about $0.33/each)
  • 2 TBSP ground cumin ($3/2.5 oz)
  • 1 TBSP dried oregano ($3/1.5 oz)
  • Salt
  • Pepper

Preparation:

  • Preheat the oven to 350°F and put your frying pan over medium heat. Coat the bottom of the pan evenly with olive oil.
  • Mince the garlic and add it to the oil. Toss in the turkey, cumin and oregano with a healthy pinch of salt and pepper. Stir occasionally until browned (6-8 minutes).
  • While the turkey is browning, dice the onion, mince the chipotle peppers and mix the two together. Wash and halve the jalapeños, remove the seeds and cut them into thin slices. Drain the olives and cut them into equally thin slices.
  • Once the meat has cooked through stir in the onion mixture and any leftover sauce from the canned chipotles, squeeze in the juice of the lime, reduce to low heat and continue cooking for another 3 minutes.

The chipotle peppers and onions play well with the turkey to bring some heat and texture.

  • Line each backing sheet with chips and spoon the turkey mix over the top. Sprinkle on a health dose of cheese and put it in the oven until everything melds together (about 5 minutes).

Your lactose-intolerant friends may want to bring their own snacks.

  • Once the cheese has melted spread a layer of sour cream, guacamole and salsa over each nacho pile, sprinkle the olives and jalapeños evenly throughout and devour.

Gringo Guacamole

Dios mio. Una cuchara, por favor.

Dios mio. Una cuchara, por favor.

We would eat guacamole with a spoon if it were socially acceptible, but alas people tend to stare when you walk around mowing down a mixing bowl of mashed avocados. Luckily, this recipe is simple enough to whip up in about five minutes, making it easy for sudden jonesings for Mexican, munchies, or well-planned snacking. Keep it simple, and so help me if you use cilantro (sorry, that was Jake, he’s cilantro-averse).

Equipment Needed: Mixing Bowl or Storage Container, Large Fork, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 4

Suggested Wine Pairing: Sangria, Bloody Maria (we know it’s not wine, just go with it)

Suggested Beer Pairing: Negra Modela, Corona, Michelada

Ingredients:

  • 3 large avocados (usually about $2.50 each)
  • 3 cloves of garlic ($2.99 lb)
  • 1 lime ($.50)
  • 1 TSP cayenne pepper ($3/bottle)
  • Frank’s Red Hot to taste ($2.99/bottle)

Preparation

  • Slice each avocado down the center lengthwise and twist the halves apart. To remove the pit, tap your knife edge into the center until it’s wedged in, then twist the knife away from you to dislodge the pit from the flesh. Scoop the avocado flesh into your bowl/container.
Hack out the pit, but please watch your fingers.

Hack out the pit, but please watch your fingers.

  • Peel and mince the garlic cloves and add to the avocado.
  • Toss in the juice of one lime, the cayenne pepper and a few dashes of Red Hot (we use a tablespoon or so). Mash the avocado with a large fork, or you can use a potato masher for larger batches, and make sure all of the ingredients mix together well. Serve out of a bowl appropriate to the occasion, or just use a spoon, we won’t tell.
Roll the lime on your cutting board to get the juices flowing before you cut it.

Roll the lime on your cutting board to get the juices flowing before you cut it.

Mash and mix everything together well.

Mash and mix everything together well.