Taquitos de Tortilla Roja - "Red Tortilla Tacos"

I love Red Tortillas! have you ever tried them? They are not made with "Red Corn" or anything like that... they do have some "colorant" in them to make them look red... but what I love the most about them is their very distinctive flavor... They are seasoned with different condiments that make these tortillas PERFECT for certain type of Mexican tacos.

One very easy way to use them is to basically warm them up and then pass them through some hot vegetable oil, after this you can just fill them with a mix of queso fresco and chopped white onions, there is no specific recipe on "how much queso fresco and onions you need, because it varies, some people like more or less onions so it basically depends on your very personal taste. Queso fresco can be found in many stores, just make sure it says "QUESO FRESCO" and not Mexican cheese, queso fresco is not the "melting kind of cheese" but it's a more crumbly one.
Always garnish your "Red Tortilla Tacos" with fresh raw cabbage... Trust me... The flavor of cabbage with the red tortilla tacos is SOOO GOOD! Much better than using lettuce with them.

You can also fill these tortillas with shredded skirt steak and or even some mashed potatoes seasoned with dried chile cascabel and chile ancho (The recipe to use these chilies is coming!)

So go visit a Hispanic supermarket and try to find RED TORTILLAS! Trust me... You'll love them!

Paloma

"Flautas" - "Taquitos de Pollo"

Hi everybody! Here I am with another recipe to share with you! This is a very simple (and really really good!) recipe.

It's basically "chicken taquitos" but what matters is that not only it is simple to make but regardless (or because of) its simplicity it is just delicious!

I have already explained that tacos (in Mexico) do not have a "specific recipe" we call taco ANY FOOD that goes in a tortilla (flour or corn) -we just specify if it's flour or corn tortilla but they are still both tacos! we do not use HARD SHELLS in Mexico, those "pre-folded" kind of nacho shells are an American invention (not saying  is a bad invention) just not an Authentic one. So if you have tortillas in your refrigerator and even put just "onions" in it... that is already a "taco" just a "taco de cebolla" (onion taco) and I am not sure it would become very popular... but it complies with the requirements to be a taco... because it is food that goes in a tortilla... so... anyway... "Taquitos de Pollo" (also known as flautas) are VERY VERY popular in Mexico and as any other dish in Mexico there are many versions of it... so here is mine:

Makes 12 taquitos (this is usually enough for 2-3 people, one person eats 4 to 6 of these tacos)
Ingredients:
- 2 (or 3 if they are too small) cooked (boiled) and shredded chicken breasts (boil them in enough water to cover them, add salt to the water about 3 tsp. and 1/2 white onion) discard the onion and just use the meat.
- 12 corn tortillas (buy good ones, "La Banderita" is a good option, "Tia Rosa Corn Tortillas" are ok too, the best I've found are the "Fiesta" Tortillas made in their tortilleria but I don't know if there is one of those stores by you)
- 1/2 white onion
- 1/3 iceberg lettuce or 1 romaine heart of lettuce (thinly sliced)
- 1 whole red tomato (or 2 roma tomatoes)
- Crema Mexicana (Mexican Table Cream)
- Salt to taste
- Oil to fry (about 1/2 cup)

Directions:
- Warm up the tortillas (if using the microwave warm them up using paper towel in between each tortilla) and just for about 25 seconds. If using the stove just use a flat pan to warm them up (both sides) and until they are warm all the way through. This makes them easier to handle/bend/roll (even if they cool off a little while they are being filled)

- Fill them with some of the chicken and roll them tightly (place them all on a plate firmly arranged next to each other so they remain rolled)

- Warm up a non stick pan and add part of the oil (about 12 of it) until it is VERY HOT (also add a little bit of salt the oil), place the taquitos there (one by one, carefully with the seam down) once they fry on one side they will easily stay rolled because they harden. You can place as many taquitos as you want at a time, because the fact that they are close to each other helps them keep their shape but if you want to do two or three at a time is ok, just make sure they fry all the way around (turn them while they fry so they don't burn and cook evenly) They should be hard and crunchy... they should keep their shape if held from one side only. (use more of the oil if necessary, they should be fried in the oil all the way around) Look at the pics:

Place them on a plate lined with paper towel to get rid of any excess of the oil.

Plate them (4-6 on a plate) and garnish them with the onions, lettuce and tomatoes) -in that order- add some of the table cream on top of them (and sprinkle with a pinch of salt if necessary for the garnish). These go AWESOME with sliced avocado and green salsa but I had none when I made them, so if you have a good avocado at hand go ahead and try it on these.

Provecho!

Paloma

Pollo con rajas poblanas / Chicken with poblano pepper slices

I guess there is not an accurate translation for the name of this Mexican dish, at least not one that sounds appealing... or is short enough... so anyway... this Chicken with poblano pepper slices is a VERY MEXICAN dish! You can have it on its own or in corn tortillas to makee tacos! I love this in tacos! They are great if you have a big party and you have many people coming over, just have your corn tortillas (or even flour) ready and warm so everyone gets a big spoonful in their own tortilla! They will love it!

Have I ever told you how wonderful poblano peppers are? I just love them!!! They have such a rich and at the same time mild flavor, there is heat in them, obviously, but there is also some sweetness to them that gives any dish a very unique and special taste! I love Poblano Peppers! And when they are roasted directly on the flames they are soooo good!  I think "Poblano Peppers" are my very favorite.

Since I do not have FIRE ON MY STOVE right now... I have to roast them in my electric oven, to do so I just line a baking sheet with aluminum foil, place the previously washed (and pat dried) whole poblano peppers on top and bake them in a pre-heated oven at 450F.
 

 I check them after 6 minutes, turn them to the other side and leave them there for 6 more minutes and that's it! You have perfectly roasted poblano peppers. I found that even when I like my poblano peppers roasted directly on the fire of my stove top it has been pretty convenient to roast them in the oven, the flavor is definitely still there and the "peeling" part of it is much easier (plus the chilies roast more evenly).

How to peel and seed poblano peppers:

First of all I suggest you use latex gloves when dealing with any kind of pepper (unless it's just the nice and innocent green bell pepper), once you have roasted your poblano peppers you have to immediately put them inside a bag of plastic so they "sweat" and the peel becomes easier to remove, (besides their temperature won't be so hot once they have been in the bag for a little bit and that will make them easier to handle)

 ... If you are going to use your peppers to make "chiles rellenos" then you have to be very careful when you remove the seeds/veins, making sure you use a harp knife to open them on one side and then with your fingers remove all the seeds and as much as you can of the veins without tearing them anywhere else.

If you are going to slice your peppers (like we will be doing in our recipe below) you don't have to be so careful with them (still treat them nicely so the flesh is nice and not mushy and your slices are as "even" as possible) and you can remove the seeds/veins with your hands or a knife.

So... here is the recipe:

Pollo con Rajas Poblanas (Chicken with Poblano Pepper slices)

• 2 tbsp. unsalted butter
  
• 1/2  white onion (chopped)
  
• 1 clove of garlic (chopped)
• 2 cups of fresh or frozen corn kernels
• 4 oz. cream cheese
• 1/2 cup heavy whipping cream
• 1 chicken bouillion cube
• 1/4 cup (more or less) of milk (to adjust thickness of the sauce)
• 6 Roasted, Peeled and Seeded Poblano Peppers (Please follow the instructions on the post above to roast, peel and seed the peppers) - cut in slices. (each slice should be about 1/2")
• 2 Cooked and Shredded Chicken breasts
• salt and black pepper to taste
• 1 cup of shredded mozzarella cheese (optional)

Directions:

- Melt the butter in a pretty wide skillet, I use a non-stick one, you can use a cast iron too or even a paella pan.
- Sautee the onion until it's translucent. Add the garlic and sautee with the onion for approximately 15 seconds stirring constantly (make sure it does not burn)
- Add the corn and cook in med-low heat for about 6 minutes. Season with salt and pepper (use less salt than you usually would because the chicken bouillion will add more salt to this dish)

- Add the cream cheese, cream and mix until it begins to form a creamy sauce (add milk to adjust thickness if necessary, just about 1/4 - 1/2 cup not more)

 - Bring to a boil and turn down the heat to low, add the chicken bouillion cube, stir so it blends with the cream. Add the poblano pepper slices and chicken. Toss it all in the pan making sure everything is covered by the cream. Cover and keep cooking for about 5 more minutes.

  
- Remove from the heat and top with the mozzarella cheese if desired.

You can have rice as a side for this dish and lettuce/tomato/pepino salad or you can have it as the perfect filling to make tacos with corn tortillas! I know it's a lot of work involved in this, but it's pretty simple to make once you get used to the whole roasting/peeling/seeding part... Besides, the flavor it's indescribable! Trust me! You have to try this!

Enjoy!!!!

Paloma.

Chicken fajitas tacos

It's been a while since I last posted here, but I am back and I hope I'll be posting more often!

Today I will share a recipe of very very easy chicken fajitas, you can make tacos with them with corn or flour tortilla (I used flour tortilla this time)

Ingredients

• 1 1/2 pounds chicken breast (skinless, boneless) and cut to make about 8 smaller pieces.
• 2 tablespoons vegetable oil.
• 1 teaspoon cayenne pepper
•  Salt and ground pepper to taste (I use Kosher Salt)
• 3 bell peppers (1 green, 1 yellow, 1 red), remove veins/seeds and make thin slices.
• 1 medium red onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 8 flour tortillas (6-inch) or 12 regular corn tortillas
• Fresh chopped cilantro (about 1/2 cup)
• 1/2 cup sour cream, for serving.
• 2 limes (cut one in wedges and the other one just cut by half)

Directions

1. Heat broiler on High, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with cayenne pepper, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 7 - 9 minutes. Remove from oven; set aside.
   
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly dark in some of their edges (charred),  about 8 minutes.
   
3. Meanwhile, thinly slice chicken crosswise. Warm up the tortillas on a comal (flat griddle or pan) on medium high, making sure they don't toast but they warm up all the way through (about 35 seconds  each side). Transfer chicken and "roasted peppers" to a platter, and serve on tortillas, garnish with cilantro, sour cream and some drops of the halved lime plus lime wedges on the side.
   
   Provecho!
   
   Paloma.
   

"Cantina Tacos" from Taco Bell

So... It seems my previous post (the one about Mole) wasn't as "appealing" as I thought it would be ... LOL! And I understand it... Trust me... even I don't know how chocolate and things like that can taste good on chicken... But... You can't even taste the chocolate in "Mole"... just this rich sauce that makes chicken oh! so good!

I will be posting tomorrow all of the ingredients of the original "Mole Poblano" when made from scratch so you have an idea and hopefully get you all more interested on it.

Right now, I am just coming back from Taco Bell, yes, a real Mexican eating in Taco Bell, I go there when I feel like eating something "American" ... Hubby laughs because he says that his mom used to say: "We are having Mexican food tonight!" and she would immediately take the hard "U shaped" shells out!

Anyway... I went there because someone (my neighbor and dear friend Tracy) told me I should try their new "real Tacos" .... He said: "They have the real stuff now, corn tortillas and onions, and cilantro" ... Sounded good, huh? And it looked even better in the picture when I got there... I don't know if Tracy, my friend, has actually tried those tacos (I truly do not remember if he said he tried them or he just saw they had them) but.... well... Let me just say this: They are not wrong to advertise them like "Cantina Tacos" they taste like they were cooked by someone who probably had too much to drink! What a disappointment!

The options are "chicken, pulled pork -carnitas- and steak", I didn't feel like trying the chicken one, so I ordered 2 "carnitas" and 1 "steak".... Each taco is made with 2 corn tortillas, which by the way they couldn't even warm up properly... I mean... if you can't even warm up a tortilla then don't use 2 for each taco! The tortillas were breaking apart because they weren't warm all the way through... so... Now you know that to warm up a tortilla you must know how to do it too... You can't just let your "fingers" tell you they are "warm" you need to actually SEE the tortilla forming some "air pockets" where the INSIDE of the tortilla is warming up too!

Then.. The steak tasted nothing like "Mexican steak" but it was "ok" .... Just don't ask me about the carnitas... oh! Don't even get me started... it was more like a "spreadable greasy something" with pieces of onions and cilantro....

I must say "Thanks for trying!" But I ended up eating a "hard shell taco" I will stick to those when I go to Taco Bell... I truly enjoyed the "hard shell taco" at least I know what those are all about....  I don't MEAN to be MEAN... I am not a Taco Bell hater... I actually enjoy some of their stuff... But I guess they should leave the "Mexican stuff alone" it's not their thing ...

I was thinking that I probably would've liked those "cantina tacos" if I wasn't "expecting the real deal" but.... not... it's not even that.... at least the tortillas were nothing good...

Vecino! (neighbor) ... Now I feel guilty because if you try or tried those tacos and you thought they could be "the real deal"... then I truly truly should be making some tacos soon for all of you ! - I know I am all promises and never really make anything :(

Above: My handsome gringo enjoying a "taquiza" (taco dinner) in Mexico.

Big Hugs for all of you... and Provecho!

Paloma.