Archive for the ‘Mexican’ Category

Beef and Bean Tamale Pie

Tuesday, December 6th, 2011

I got this slow cooker cookbook at a yardsale a while back, and now I’m ready to start trying out the recipes.  Winter is the perfect time for crockpot recipes.

The first recipe I tried out was “Beef and Bean Tamale Pie.” Basically, it’s chili with cornbread on top. You cook the whole thing in the crockpot, and the chili juices soak up into the bread. It turned out great!

Beef and Bean Tamale Pie

Beef and Bean Tamale Pie

I changed the recipe around a bit. First of all, they called for cornbread mix, but I made my bread from scratch. Also, I wanted more fresh ingredients than they called for, so I added a pepper and some tomatoes. Also, the recipe was originally for a 3 1/2 to 4 quart cooker. Mine is bigger, so I increased some ingredients. So here goes:

Beef and Bean Tamale Pie

  • 1 lb lean ground beef
  • 1 onion, chopped
  • 2 15-oz cans kidney beans, drained and rinsed
  • 1 10-oz can enchilada sauce (I used a “tomato and chiles” sauce)
  • 1 15-oz can diced tomatoes, juice included
  • 1/2 red bell pepper, chopped

In large skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked. Drain and place in slow cooker. Stir in beans, enchilada sauce, tomatoes, and bell pepper.

  • 1 1/2 c cornmeal
  • 1/2 c flour (gluten-free folks can probably substitute cornmeal)
  • 1 t sugar
  • 2 t baking powder
  • 1 t salt
  • 1/2 t baking soda
  • 1/4 c butter, softened
  • 1 1/2 c buttermilk (or milk with vinegar)
  • 2 eggs
  • 1/2 c cheddar cheese
  • 1 jalapeno pepper, finely chopped (include the seeds if you want it more spicy)

Mix all ingredients except cheese and jalapeno together, beat vigorously for 30 seconds. Stir in cheese and pepper. Pour into slow cooker over top of beef mixture.

Cook on low setting for 5-6 hours, or until bread is done. Cornbread is done when you can insert a toothpick and it comes out clean. Serve topped with sour cream and chopped green onions.


Friday, January 21st, 2011

My official least favorite programmer phrase is “no need to reinvent the wheel”.  I’ll let Val explain it to you.

That said, I like reinvention.  It’s fun.  It’s familiar.  But only sort of.  It’s perfect.

Remember the time I made empanadas?  They were really good.  Seriously.  Whoa.  This time, I made them like this…

  • 1 lb. chorizo, casings removed
  • 1 zucchini, shredded
  • 1/2 head of cauliflower
  • 1/2 onion, diced
  • 2 cups shredded cheese

I roasted the cauliflower, then mashed it up with my potato masher.  It felt good.  While that was roasting, I shredded the zucchini in Lola, and sauteed it just a bit with the onion.  I set aside the onion/zucchini mixture, and cooked up the chorizo.  Now this is very important: I drained the chorizo of all that disgusting greasiness.  Then I mixed it all together.  And into my beautiful little dough it went.  Baked as usual.  Then I totally snarfed it.  All by myself.  That’s a lie.  I ate with other people.  But still… I would have made these even if nobody had told me they were “dank”.

Happy New Year!

Sunday, January 2nd, 2011

Remember that time I made taquitos?  Oh, well I did.

Taquitos and other stuff

Taquitos and other stuff

I made them for new years.  It was pretty awesome.  But… I changed them up a bit, I did.  I took the ideas behind some of my other recipes, and made them ten times more awesome.  I made them more like that pasta I made once.

Sneaky Vegetables Pasta

Sneaky Vegetables Pasta

And a little more like that soup I made on Halloween.

Cauliflower soup

Cauliflower soup

And even more like those empanadas.  Remember the empanadas?  Mm… empanadas.



So how’d I do it?

I took the zucchini, shredded in my Lola, and dumped it in with the chicken.  It went something like this:

  • 1 cup chicken, shredded
  • 2 zucchinis, grated
  • 1/2 onion, sliced
  • 1 small can enchilada sauce
  • 2 cups cheese
  • ~25 corn tortillas

Cook the zucchini and onion in a bit of olive oil until onion is translucent.  Mix with chicken, enchilada sauce, and cheese.  Set aside.

Fry corn tortillas briefly on each side.  Just enough to make tender.  Place on paper towel lined plate to cool enough to work with.  As tortillas cool, place a smidgen of the filling in them.  Roll those babies up.  Then place in a greased baking dish.  When you’re finished rolling, bake the taquitos at 350 until crispy and golden brown.

Do what you wanna do

Sunday, November 21st, 2010

Once upon a time, when culinary collaboration was alive and kickin’… my friend made some sort of weird burrito thing with pitas and sweet potatoes all mashed up and other yummy stuff I don’t really remember.  So when I made homemade pita the other day, it got me to thinking…

… and thinking.  And when I was grocery shopping, I thought some more.  And before you knew it, I had bought all the ingredients for this:

I was going to do a picture, but it basically looks just like brown goo… not very appealing at all.  But it was tres delicious.  Trust me.  It was a bean dip kinda thing.  Here’s what I did:

  • 1 lb. ground beef
  • 1/2 onion, diced
  • 1/2 green peppers, diced
  • 2 teaspoon cumin
  • 1  1/2 teaspoon coriander
  • 1 teaspoon chipotle chili powder (or just regular chili powder)
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper
  • 1 teaspoon paprika
  • 1 Tablespoon salt
  • 2 sweet potatoes, baked and mashed
  • 1 can black beans
  • 1  1/2 cup cheese (I used “mexican blend”, but I don’t think we really need to be picky here), shredded

Brown the beef along with the onions and peppers.  Stir in the spices, sweet potatoes, and beans.  Spread into a baking dish and top with cheese.  Bake on 350 until cheese is melted.  Serve with chips, tortillas, or pita bread.  Top with plain yogurt or sour cream (they’re kind of really similar).  Or do whatever you like.  That’s not a bad plan.


Wednesday, November 10th, 2010

I know you’re out there.  I stalk you on analytics.  I know there are loads of you who read what I have to say EVERY day.  And yet… when I ask you for a good recipe for empanadas, nothin’.  I get nothin’.

So here’s what I’m assuming… y’all are waiting, with bated breath for a quality recipe.  And guess what I’ve got for you!

Photo by Nathan Clendenin

Photo by Nathan Clendenin

They were pretty awesome.  I cannot tell a lie.  Here’s what happened:

Remember what I said yesterday?  So that was inspired, in part, by this.  I love smitten kitchen, much like I love my America’s Test Kitchen Cookbook.  I really do love them.  But… I also get a little frustrated.  Because the recipes are super complicated, of course.

The Recipe:

I made the dough exactly as I was told.  Except for the baking.  We’ll get there, though.  So the filling got a little crazy.

Beef and Potato Filling:

  • 1 lb. ground beef
  • 2ish big ol’ potatoes, peeled, chopped, and boiled
  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 1 clove garlic, minced
  • Cumin
  • Coriander
  • Chipotle Chile Powder
  • Paprika
  • Black Pepper
  • Red Pepper Flakes
  • Salt

Go with the flow on this one.  Cook the veggies and the beef together.  Mush (you heard me) the potatoes in there.  Mix in the spices (completely up to your tastes).

Chicken Zucchini Filling:

  • Shredded chicken
  • 1 zucchini, shredded (and by that, I mean food processed)
  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 1 clove garlic, minced
  • Cumin
  • Salt
  • Black Pepper

Saute the veggies in some olive oil.  Add spices and chicken.

Now preheat the oven to 400, and take a bit of the dough (golf ball sized), and pat it out into a small round.  Fill with the filling.  Fold in half and seal the edges.  Repeat until all the dough is gone.  Place on a greased baking sheet.  Brush all the empanadas with beaten egg.  Bake for 25ish minutes or until golden brown.  Just straight up in the middle of the oven.  None of this moving baking sheets around nonsense.  Save your time.  Do the dishes, instead.

Photo by Nathan Clendenin

Photo by Nathan Clendenin

This recipe is less than perfect.  It’ll give you more filling than dough, and that’s just silly.  You could go with one filling or the other.  Or double the dough.  But the way I did it is silly.  Or is it?  We’ve made quesadillas out of the leftover filling.  Mmm….

Scoot yourself on over to my happy birthday post and get yourself entered in this contest.  No really.  Do.