Mexican Fiesta

I recently returned from a week in Cabo San Lucas, Mexico where I had the best Mexican food I've ever eaten. Chili Rellenos, Chilaquiles, Tamales, Tostadas, Carne Asada, Ceviche, shrimp tacos, as well as the most tender, flavourful skirt steak ever... not to mention fresh made tortillas, guacamole, pico de gallo and refried beans. It was heaven!

This trip rekindled my interest in Mexican and Tex-Mex cooking so I hope to create some of the dishes I enjoyed the most and post them here. When I was in Vegas a couple years ago I had an amazing sweet potato tamale at Bobby Flay's Mesa Grill. I was determined to make tamales myself. I managed to find corn husks here in Vancouver, which is amazing since it's incredibly difficult to find authentic Mexican/Spanish food items that don't come from a yellow box. Despite having a bag of corn husks buried deep in my cabinet, I still haven't tackled homemade tamales. I think while the Mexican spirit is still in my heart, I will give it a go. I'm also determined to re-create the delicious skirt steak (flank steak).

In the picture is one of the best things I tasted. I'm not sure how authentically Mexican or Spanish it is, but it was light, refreshing and oh so tasty. It was some sort of cold shirmp and crab salad, stuffed into a cucumber boat and topped with a drizzle of sour cream and a sprinkle of queso fresco. I'm definitely serving something like it at my next cocktail party!

And if any one knows where I can buy queso Mexicano (Mexican cheese) in Vancouver, specifically cotija and queso fresco, please let me know. I really wish we had a true Spanish foods aisle at our grocery stores like they do in the United States. I almost stocked up on cotija when I was visiting my cousin in Seattle last month but decided against it. Kicking myself now!

Slow Cooker Vegetarian Chili

This is a great make-ahead meal. I cooked up a big pot before going back to work to use as lunches for the week ahead.

1/2 medium green pepper, chopped
1/2 medium red pepper, chopped
1/2 medium yellow onion, chopped
4-5 large button mushrooms, sliced
2 cloves garlic, minced
1 - 19 oz can red kidney beans
1 - 14 oz can chickpeas
1 - 5.5oz can tomato paste
2 cups vegetable broth or water
1 tablespoon sliced pickled green chilies or banana peppers (optional)
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp pepper
1/4 tsp salt

1. Add everything to your crock pot and stir together to mix well.

2. Cook on high for 3-4 hours.

3. Serve over cooked rice or quinoa and top with shredded cheese or sour cream!

This post is part of Monday Mania at The Healthy Home Economist.

Bison Bean Burritos with Homemade Refried Beans & Guacamole

I'm going away for a few days so my fridge is a little bare. This is where creativity comes into play so I can get a wholesome dinner, made with real food, on the table. I pulled some bison ground out of the freezer, found a can of Eden Organics pinto beans in the cupboard, bought a couple avocados at the market yesterday and plucked three ripe tomatoes from my tomato plant. A mish mash Mexican meal is in the works. Bison and bean burritos, with fresh Pico de Gallo and Guacamole.

Step 1: Dice up some Pico

Make your Pico de Gallo using this recipe. Improvise for ingredients you don't have. As long as you have tomatoes, you can whip up a simple Pico.

Step 2: Make the beans

Homemade Refried Beans

-1 can organic black or pinto beans, drained (but not rinsed)
-1/4 cup fresh Pico de Gallo or other fresh salsa
-1 tbsp pickled jalapeño or banana peppers (optional)
-1 tbsp bacon fat (optional - but adds great flavour!)

1. Add the first three ingredients to a bowl and mix together. Using an immersion blender, quickly blend together the beans and salsa, leaving a chunky texture.

2. Add bacon fat to a heated cast iron frying pan, then pour in beans. Cook on medium-low, stirring occasionally, while you prepare other dishes. Season with salt and pepper, to taste, before serving.

Step 3: Prepare the Guac

Guacamole

2 ripe avocados
1/4 cup Pico de Gallo
salt & pepper to taste

1. Cut avocados in half and scoop flesh into a bowl. Add Pico de Gallo and mash together using a fork or small masher. Season with salt and pepper to taste. If you have a fresh lemon or lime you may want to add a splash of juice as well.

Step 4: Cook the meat

Bison Burrito Meat

1 lb ground bison meat
2 tbsp Jill's Mexican Seasoning or other homemade Mexican or taco seasoning blend.

1. Add a bit of olive oil to a sauté pan and heat over medium-high. Add bison and cook until starting to brown. Break apart larger pieces with spatula.

2. Add Mexican seasoning and a couple tablespoons of warm water. Stir together. Reduce heat slightly and simmer until meat is cooked through.

Step 5: Assemble



Whole Wheat Tortilla Shells
Prepared ground bison
Prepared refried beans
Prepared guacamole
Prepared Pico de Gallo
Shredded cheddar cheese (optional)
sour cream (optional)

1. Lay a tortilla shell on a plate and layer fillings of your choice down the centre of the tortilla. Fold tortilla into a burrito and serve with more sour cream, guacamole and Pico de Gallo on the side. Alternatively, if you don't want to use tortillas or don't have them on hand, layer your ingredients in a bowl for a Mexican Fiesta Bowl. Also very delicious!

Tequila Lime Chicken

This recipe is from The Pioneer Woman. I used the marinade on chicken for Fajita Night while on vacation and my cousin declared they were the best fajitas she'd ever eaten! The marinade is a keeper and since I hate drinking Tequila I might as well cook with it!

Tequila Lime Chicken:

3 tbsp fresh lime juice (3-4 whole limes)
Zest of 1 lime
5 cloves garlic
1/2 jalapeno pepper, seeded and chopped
1 tsp salt
large handful fresh cilantro
1/2 cup Tequila
1/4 cup olive oil
4 boneless, skinless chicken breasts

1. Combine lime juice, zest, garlic, jalapeno, salt, cilantro, and tequila in a blender and pulse until all blended. Add olive oil and pulse again to combine.

2. Place chicken in a heavy-duty plastic zip lock bag and pound to an even thickness using a mallet. Pour marinade into bag and seal. Massage marinade into chicken breast. Place in fridge and marinate for a few hours, or overnight.



3. After marinating, remove chicken from bag and place on hot grill. Discard marinade. Cook until internal temperature reaches 165 degrees.

4. Slice chicken to use as fajita or taco meat or serve the whole breast, topped with grated Monterey Jack cheese and fresh salsa as the PW does.



I used my chicken for soft tacos! Fresh Pico De Gallo, sliced avocado and shredded Jack cheese.

Delicious!

Mexican Seasoning

I've posted several Mexican recipes involving this seasoning blend so I figured it was a good time to put it up as a stand alone post. This seasoning blend is quite versatile.

Mexican Seasoning:

2 tbsp oregano
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tbsp onion powder
1/2 tsp salt
pinch ground cloves
pinch ground cinnamon


1. Mix everything together in a Mason Jar. For best flavour, use within six months. Don't be afraid of the cinnamon and cloves. Trust me, they add great flavour and dimension.

Use for Crisp Beef Burritos, Braised & Shredded Beef Taquitos, Beef & Bean Enchiladas or Spicy Black Bean Tortilla Soup.

Caramel Apple Pie Burritos

The spirit of this recipe is courtesy of The Chef at Home, Michael Smith. I adapted the bones of the recipe to use less refined ingredients and swapped out the plain cinnamon for a delicious spice mix. I also vetoed the Dulce De Lech topping because I was kind of hoping to fit in my pants tomorrow. Changes and omissions aside, the results were utterly scrumptious.

Apple Pie Burritos:

Makes 2 large burritos, Serves 4

2 Granny Smith Apples, cored and cut into 1/4 inch slices
2 tbsp water
1/4 cup apple juice
1/2 cup sucanat
1 tbsp Apple Pie Spice Mix (see below)
2 large whole wheat tortillas
1 tbsp butter, melted
Sprinkle of cinnamon & sugar

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Put apples in a pot with the water. Bring to a boil then place lid on pot and let apples steam for 3-5 minutes to soften slightly.

3. Reduce heat and add 1/3 cup apple juice, sucanat and Apple Pie Spice Mix. Stir well.

4. Bring to a boil again, over medium heat. Stir well then reduce heat to low and simmer until the apples are fork tender and the caramel sauce is thickened and sticky, about 10 minutes. Ensure the caramel sauce does not burn.

4. When apples are cooked, microwave the tortillas for 30 seconds to soften. Lay tortillas on a flat surface and spoon half the apple mixture into the centre of each tortilla. Fold in the sides of the tortilla and then roll up the edges to form a tight burrito.

5. Place burritos on the baking sheet seam side down. Lightly brush the tops of the burritos with melted butter and sprinkle with a dusting of cinnamon and sugar. (See tip below).

6. Place in the oven and bake until crispy and golden, about 15 minutes.

7. Cut burritos in half and place each half on a plate. Serve with a scoop of vanilla ice cream or a drizzle of caramel dessert topping.

Tip: Instead of sprinkling plain old cinnamon & sugar over your burritos, try the new sugar grinders from President's Choice. I used the Sugar, Chocolate & Cinnamon Blend. There is also a Sugar & Vanilla Blend.

Apple Pie Spice Mix:

2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
pinch of ground cloves

1. Add everything to a Mason jar. Screw on lid and shake well to mix. Use within six months.

(I use my Apple Pie Spice sprinkled over yogurt, oatmeal and ice cream. Or be really original and use it in an apple pie or other baked good!)

Potato Nachos

Alternate title: Mexican Poutine

This is not health food. Or even healthy food. But it makes me happy and right now I could use some happy. It's also quick, easy and everyone loves it. Plus there was a woman's Olympic semi-final hockey game on TV. Canada vs. Finland. Winner goes for GOLD on Thursday. Did I mention I will be at that game on Thursday? Anyway, every hockey game viewing needs some nachos. Did I also mention I ate the entire plate of potato nachos myself? It was one of those days.

Ingredients:

- 1/2 bag frozen french fries (get ones with skin if you can and wedges work even better!) Or make your own fries. That would be even better!
- 1 tbsp taco seasoning
- 1/2 cup shredded cheddar and mozza cheese (more as needed)
- 1/4 cup bacon, cooked crisp and crumbled (about 4-5 slices) - or be cool like me and use prosciutto, because that's all I had available.
- 1/2 small onion, diced small
- 1 green chili, minced
- 2 green onions, sliced thin
- 1/2 tomato, diced small (Mine doesn't have tomato! ARG!)
- fresh cilantro, chopped
- sour cream and salsa for dipping

1. Bake fries according to package directions. You want them nice and crisp. Half way through baking, lightly sprinkle taco seasoning evenly over fries.

2. While fries are baking, cook bacon till crisp. Remove from pan and place on paper towels to drain some fat. If there is excess bacon grease in the pan, drain it off, then add onions and cook just until translucent.

3. When fries are done, remove from oven. Leave oven on. Place fries into a shallow baking dish. Top evenly with cheese, onions, bacon and green chili.

4. Place baking dish in oven and bake for 8-10 minutes until cheese is melted and just starting to bubble.

6. Sprinkle green onion, tomato and cilantro on top. Serve with sour cream and salsa for dipping or spoon them on top of the fries and eat with a fork. :)

Huevos Rancheros with Cooked Salsa

A weekday morning off work means a big breakfast. In my fridge I found three eggs, one flour tortilla, shredded Tex-Mex cheese and some left over homemade salsa. Perfect ingredients for a quick, simple Huevos Racheros.

Huevos Racheros means country-style eggs in Spanish and is a traditional breakfast dish in Mexico. Typically Huevos is made with lightly fried corn tortillas topped with fried eggs and cooked salsa. Some versions include a layer of refried beans or avocado. I add cheese to mine, just because. If you don't have time to make your own salsa, canned salsa works just as well!

Serves 2-4

Cooked Salsa:
splash olive oil
1/2 large white onion, diced
2 cloves garlic, minced
1 large can fire-roasted diced tomatoes
1 can diced green chilies (or two green chili peppers, seeded and diced)
1/2 green pepper and 1/2 red pepper, diced (optional)
pinch sucanat
1/4 tsp ground cumin
1/8 tsp chili powder
handful fresh cilantro, coarsely chopped (reserved)
salt & pepper to taste

1. Heat oil in a saute pan. Add onions and cook until translucent. Add garlic and stir.

2. Add tomatoes, chili pepper and bell pepper. Add all seasonings. Reduce heat to medium-low and let simmer for 10 mins, stirring occasionally.

3. Remove from heat. Stir in chopped cilantro. Season with salt and pepper to taste.

Huevos:

4 small flour or corn tortillas
4 eggs
splash of olive oil plus olive oil cooking spray
1 cup prepared salsa
1/2 cup shredded cheddar, jack or Tex Mex cheese blend
1 can refried beans (optional)
1 avocado, peeled, cored, sliced (optional)
fresh cilantro for garnish (optional)

1. Pre-heat oven to 350 degrees F.

2. Heat olive oil in non-stick saute pan. Add tortillas to pan and heat for a minute on each side. Arrange tortillas on serving plates.

3. Spray the same pan with olive oil cooking spray. Crack eggs into the pan (sunny side up style). Cook until desired yolk "done-ness" is reached (about 4 minutes for runny yolks). After two minutes of cooking, I covered my pan with a lid and cooked the eggs for another 4 minutes for semi-firm yolks.

4. If using refried beans, spread a thin layer of beans on each tortilla.

5. Remove eggs from pan and place one egg on each tortilla. Top with some cooked salsa and shredded cheese.

6. Slide plates into the oven and bake for a few minutes to melt cheese. Remove from oven and garnish with sliced avocado and chopped cilantro.

Mexcian Fiesta Rice

I was in need of a side dish for my baked crisp beef burritos so I came up with a fiesta in a bowl. Rice cooked with tomatoes and flavourful broth. Bright colours from veggies and a splash of lime juice for little kick. Ole!

2 cups long grain brown rice
1 cup beef braising broth (from Beef Taquitos OR 1 cup vegetable or regular beef broth
1/2 cup water
1 can diced tomatoes with juice
1 medium jalapeno, seeded and diced
1/2 small red onion, diced
3 garlic cloves, minced or pressed
1 tsp salt
1 handful fresh cilantro, chopped
juice of 1/2 a lime

1. Rinse rice in a fine mesh strainer under cool water. This will help remove some of the starch and make your finished rice more fluffy.

2. Add first 8 ingredients to a pot and bring to a boil. Cover and reduce heat to medium. Simmer 15 minutes or until all liquid is mostly absorbed (should be reduced by at least 1 cup). Pour rice into a shallow oven safe baking dish. Spread evenly. Cover with foil.

3. Bake in oven at 375 degrees F. for 25 minutes or until liquid is completely absorbed and rice is tender.

4. Remove from oven. Fluff again and fold in chopped cilantro and lime juice.

Baked Crisp Beef Burritos

I had some ingredients left over from the Beef Taquito Bites so I whipped up (I use the term loosely) some crisp beef burritos. I used the left over beef broth to braise the beef in this recipe but it isn't necessary. You can easily create a new broth! The end result was very flavourful and filling.

Beef:
1 pk of stewing beef or stir fry beef strips
1 tbsp Mexican Seasoning (see below)
1 tbsp vegetable oil
1 carton (1L) beef broth
3 cloves garlic, minced (or combination of roasted & fresh, blended together)
1 can diced green chilies

1. Rub Mexican seasoning into beef pieces.

2. Heat oil in a saute pan (one with a lid) over high heat. When oil is hot, sear beef to brown slightly.

3. Reduce heat to medium. Add beef broth, diced green chilies and garlic. Add another tsp of Mexican seasoning. Bring to a boil.

4. Reduce heat to low (or Minimum heat setting) and cover pan. Let beef braise for 1-2 hours.

5. When beef is finished braising, remove beef and strain broth into another bowl. Toss the chili and garlic residue. Save broth for another use, if you wish. It will keep in the fridge for a couple days.

6. Using kitchen shears, cut beef into 1/4 inch pieces (or dice using a sharp knife). Beef is now ready!

Mexican Seasoning:

2 tbsp oregano
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tbsp onion powder
1/2 tsp salt
pinch ground cloves
pinch ground cinnamon

1. Mix all in a container with a tight fitting lid. Use as needed.

Filling:

1 pkg large flour tortillas
Prepared beef
1/2 small red onion, diced
1 stalks green onion, sliced
1 medium jalapeno, seeded and diced
1 can sliced olives, drained
1 handful fresh cilantro, chopped
1/2 cup shredded cheddar or jack cheese or tex mex cheese blend
cooking spray

1. Pre-heat oven to 400 degrees F. Spay cookie sheet with cooking spray.

2. Place beef in a bowl and layer with red and green onion, jalapeno, olives, cilantro and cheese. Mix well.

3. Microwave tortillas for 30-60 seconds until soft and pliable.

4. Scoop 3-4 spoonfuls of mixture into the centre of each tortilla. Fold in edges and roll to form a tight, closed burrito.

5. Place burritos on cookie sheet and spray tops with more cooking spray.

6. Bake in oven for 10 minutes per side.

7. Remove from oven and let cool 5 minutes, then cut each burrito in half on a bias.

8. Serve with garnish of your choice!

Garnish:

sour cream
more shredded cheese
sliced green onion
chopped cilantro
salsa
red pepper or jalapeno jelly
guacamole



Serve with Mexican Fiesta Rice!

Crab and Corn Salad on Corn Chips

Another delicious appetizer dish for which I have no accompanying photo. This was an even more popular dish than the Beef Taquito Bites, especially the next day when I took the left overs to work. It's such a fresh tasting treat and would be excellent on a hot summer day paired with a crisp, cool white.

6 6-1/2 inch corn tortillas
olive oil spray
1 brick cream cheese, softened at room temp (250g)
3 tbsp mayonnaise
1 bunch green onions, sliced thin, half reserved
1 small shallot, diced fine
1 stalk celery, diced small
1 cup fresh REAL crab meat(or canned crab meat) REAL, not imitation
2 cans whole corn kernels
1 tbsp lemon juice
1 clove garlic, minced
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt
1/8 tsp pepper
Optional: diced red chili pepper, diced red or yellow bell pepper

If you have Crab Dip Mix (Epicure and Gourmet du Village make really good ones) use that instead of the seasonings (everything below lemon juice).

1. Pre-heat oven to 400 degrees F. Stack tortillas and trim the edges to form squares. Cut the stack into four equal pieces, making squares. Cut each square in half diagonally to form triangles.

2. Spray a large cookie sheet with olive oil spray. Arrange the tortillas on the cookie sheet. Season with a sprinkle of course salt (I used a special garlic chili salt. Delicious!). Bake in oven until golden brown, about 10 minutes. Do not let them over bake. Set aside to cool.

3. Mix together cream cheese, mayonnaise, lemon juice and seasonings. Stir in the celery, shallot, green onion, corn and crab meat. Adjust seasonings as needed. Refrigerate until ready to use.

4. To assemble, top each chip with 1 tbsp of corn and crab salad. Sprinkle some green onions on top for garnish.

Variation:

- Instead of topping the chips with the salad, use it as a dip. Put the salad in a heat proof bowl. Add some shredded jack cheese and bake in the oven for 15-20 minutes.

- Make a crab salad sandwich! Spread it on crusty bread or stuff it in a pita. Perfect for a picnic!

Braised and Shredded Beef Taquito Bites

Last night I helped make some appies for my aunt's 50th birthday surprise party. These Taquito bites were very popular. This is a multi-part recipe but the end result is so, so good! Unfortunately the end result was SO good, that I wasn't able to get a picture. I do plan to make these again one day though so I will be sure to post a picture eventually.

**Finally got some pictures of the taquitos. I made them again for my cousin's baby shower and they were even more popular!**



Braised and Shredded Beef Taquito Bites

Part 1: PREPARE THE BEEF

2lb beef round roast
2-3 tbsp Mexican Seasoning (see below)
1 tbsp cooking oil
2 small cans diced green chilies, 1 reserved until end
1/2 head of roasted garlic (4-5 cloves)
2 cloves fresh garlic, pressed
1 carton beef broth

1. Generously rub the roast using the Mexican Seasoning. Ensure to coat all sides and rub it in using your fingers.

2. In a hot, oiled pan, sear the roast on all sides.

3. While beef is searing, in a small bowl, mix roasted garlic with fresh garlic and mash with a fork to form a puree.

4. Using tongs, place beef in a slow cooker. Cover with diced green chilies and garlic puree. Pour beef broth into pot to mostly cover the beef.

5. Set slow cooker to high heat and set the timer for 4 hours.

6. When beef is cooked, remove from slow cooker and place into a bowl. Using two forks, shred the beef into small pieces.

7. Strain broth into a bowl. Discard left over chili and garlic pieces. Add 1/4 cup of strained broth back to the beef. Mix together well. Beef should be moist but not dripping.

8. Add the second can of chopped green chilies and mix well. Add more broth if required.

Note: Save your broth for next time you make Tortilla Soup, add a bit to mashed potatoes, use it to cook Mexican rice or mix a 1/2 cup with 1 tsp Mexican seasoning and add to ground beef for delicious Tacos!

Mexican Seasoning:

2 tbsp oregano
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tbsp onion powder
1/2 tsp salt
pinch ground cloves
pinch ground cinnamon

1. Mix all in a container with a tight fitting lid. Use as needed.

PART 2: ASSEMBLE THE TAQUITOS

1 pk large flour tortillas
Prepared shredded beef

1. Pre-heat oven to 375 degrees F. Lightly grease a cookie sheet, or use parchment paper.

2. Heat tortillas in microwave for 30 seconds so they are more pliable.

3. Place a couple tablespoons of beef off centre on each tortilla. Ensure to fill right from end to end.

4. Gently roll the tortilla into a tight tube shape. If required, you can secure rolls with a toothpick.

5. Place rolls on cookie sheet and spray with cooking spray.

6. Bake in pre-heated oven for about 20 minutes until tortillas are crisp and lightly browned. Half way through cooking, turn taquitos. Keep an eye on them to be sure not to over cook.

7. Let cool slightly then remove toothpicks and cut each tortilla in half, then each half in half again (each roll will provide 4 "bites").

8. Serve with sour cream, guacamole and salsa. I served mine with sour cream mixed with a couple teaspoons of taco seasoning. Very good.

Notes:

- Beef can be prepared up to a day in advance. Any more than that and it will lose moisture.
- Taquitos can also be prepared a day in advance. The tortillas may get a little soft or "moist" on the bottom, but that will be fixed when baked. Start baking with the moist side turned up.
- Instead of cutting into "bites", keep them in halves or whole for a snack or dinner entree.
- Add shredded jack cheese to your Taquitos. Place it in the middle on top of the meat mixture about 1/2 inch down from the edges to ensure no cheese leakage while baking.

Beef & Bean Enchiladas

Tonight's recipe falls into the category of things that taste good but photograph poorly (as Marianne says). The inspiration comes from my need to clean out my pantry, fridge and freezer. My cupboards are overflowing and it's time I use up what I have before I go on another grocery shopping trip. I will be honest and tell you I am using ground pork in my enchiladas because I don't have ground beef but it works just the same. The seasoning comes from the same Mexican Seasoning I posted in my Spicy Black Bean Tortilla Soup recipe.

Beef & Bean Enchiladas:

1/2 red onion, diced
1/2 can diced green chilis
1 lb lean ground beef, pork, chicken or turkey
1 tbsp Mexican Seas1oning, or more to tastes (see below)
1 can refried beans
1 small can sliced black olives
1 pkg small corn tortillas
2-3 cups prepared Enchilada Sauce (see below)
cheddar cheese, shredded
sour cream, for garnish
diced green onion & fresh cilantro for garnish

1. Pre-heat oven to 350 degrees F and lightly grease a large glass baking dish.

2. Heat oil in a sautee pan over medium heat. Add onion and chilies and saute for a few minutes until onions are translucent.

3. Mix Mexican Seasoning with a 1/4 cup of water.

4. Add ground meat to pan and break apart with spatula. Pour seasoning over top. Mix well and cook until meat is browned. Drain fat, if necessary.

5. Remove mixture from pan and place in a medium mixing bowl. Once cooled slightly, add refried beans and sliced olives and mix well.

6. Wrap a damp paper towel around tortillas and microwave for 1 minute until pliable.

7. Pour some enchilada sauce in the bottom of the glass baking pan and spread to coat.

8. Fill each tortilla with 2-3 large spoonfuls of meat and bean mixture. Roll into burritos and place seam side down into the baking pan. Continue doing this until the pan is filled. A large pan should fit 8-10 enchilada rolls.

9. Pour the rest of the enchilada sauce over top of the enchilada rolls, ensuring to coat the rolls well.

10. Sprinkle the top with shredded cheddar cheese and more diced green chilies and sliced olives, if desired.

11. Cover with foil and bake for 25 minutes then remove foil and bake uncovered for an additional 5 minutes.

12. Spoon enchiladas onto plates and top with sour cream, green onions and cilantro.

Enchilada Sauce:

3 tbsp chili powder
3 tbsp corn starch
1 tsp cocoa powder
1/2 tsp garlic salt
1 tsp oregano
3 cups water
1 cup tomato sauce (8oz can)

1. Combine all dry ingredients in a bowl.

2. Stirring constantly, slowly add enough water to make a thin paste. Pour into sauce pan and add the rest of the water.

3. Cook over medium heat, stirring constantly until the mixture thickens.

4. Stir in tomato sauce. It is now ready to use!

5. If you want the sauce less spicy, use less chili sauce and more tomato sauce.

Mexican Seasoning:

2 tbsp oregano
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tbsp onion powder
1/2 tsp salt
pinch ground cloves
pinch ground cinnamon

1. Mix all in a container with a tight fitting lid. Use as needed.

Spicy Black Bean Tortilla Soup

Along with loving all things Thai, I also love all things Mexican. This recipe was inspired by Epicure. If you have some Epicure spices, check out the original recipe here. I really enjoyed this soup and I will definitely make it again.

Spicy Black Bean Tortilla Soup:
1/2 white onion, diced
1 cup zucchini, diced
1 28oz can diced tomatoes
1 28oz can black beans, drained & rinsed
4 cups vegetable broth
2 tbsp Mexican seasoning (see below)
1 cup prepared hot salsa
1 can diced green chilies (reserved)

1. Add all ingredients (except the diced green chilies) to a soup pot and bring to a boil over medium heat.

2. Reduce heat to low and simmer for 30-40 minutes.

3. Remove pot from heat and puree soup using an immersion blender.

4. Add diced green chilies and stir well to incorporate.

5. Ladle into bowls and top with Crisp Corn Tortilla Strips and desired garnish.

Crisp Corn Tortilla Strips:
3-4 corn tortillas, sliced into thin strips
2 tbsp olive oil

1. Heat oil in fry pan over medium high heat.

2. Add strips to oil one handful at a time.

3. "Deep fry" strips for 1-2 minutes until crisp and starting to brown.

4. Remove from pan and place on paper towel.

Optional Garnish:
fresh cilantro leaves
shredded cheddar or jack cheese
sour cream
sliced avocado

Mexican Seasoning:
2 tbsp oregano
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tbsp onion powder
1/2 tsp salt
pinch ground cloves
pinch ground cinnamon

1. Mix all in a container with a tight fitting lid. Use as needed.

Shrimp & Fish Tacos

A delicious and healthy alternative to the usual beef and chicken Mexican dishes we are all used to. Adapted from Clean Eating Magazine, Fall 2008.

Fish:
1 tbsp olive oil
1 small fillet of white fish such as Talapia or Mahi Mahi, cut into 1 inch pieces (about 5 oz)
1 cup pre-cooked & peeled shrimp (the small ones)
1/2 tsp taco seasoning
pinch sea salt

Sauce:
2 tbsp red taco sauce (or adobo sauce if you want a chipotle flavour)
2 tsp sour cream
1/2 avocado, mashed
pinch of salt & pepper

Tacos:
4 corn or flour soft taco shells (use corn if you want gluten-free)
1/2 cup red cabbage, finely shredded
2 tbsp fresh cilantro leaves
prepared Pico de Gallo (See previous post here)
1 lime, cut into wedges

1. Season fish evenly with taco seasoning and salt.

2. In small skillet over medium heat, heat oil. Add fish to hot pan and cook about 6 mins, turning occasionally, until pieces are lightly browned and flake easily. Remove from pan and place onto a small bowl and cover to keep warm.

3. Meanwhile, rinse shrimp and ensure shells and tails are all removed. Toss shrimp in the same pan for a few minutes to warm through. Remove from pan and place with fish pieces.

4. In a medium bowl, whisk together sauce ingredients.

5. Place tortillas, one at a time, in the pan. Warm each side for a few seconds then transfer to plates.

6. To assemble the tacos, spread some taco sauce mixture on centre of each tortilla. Add equal portions of fish/shrimp mixture, cabbage, cilantro and Pico de Gallo. Fold in half to form a taco.

Serve with a side of re-fried beans or Mexican rice or eat them all alone.

Pico De Gallo

Pico De Gallo is a fresh, uncooked Mexican salsa made with chopped vegetables. Unlike regular salsa, Pico De Gallo contains less liquid so it can be added to all sorts of dishes including scrambled eggs, guacamole and even ceviche. That's why it's perfect with the taco dish I'm going to be posting later - No juices running down your hands while you eat! It also makes a GREAT snack and is my favourite thing about Mexico.

Pico De Gallo:

Makes approximately 2 1/2 cups

- 6 plum tomatoes, seeded and diced (How to Seed a Tomato)
- 1/2 medium red onion, diced
- 1 whole jalapeno or green chili, seeded and diced (or 1/2 can diced green chilies)
- 1/2 cup fresh cilantro, chopped
- 1 tsp
- 1 pinch pepper
- juice of 1 lime (1 tbsp)

1. Add all diced veggies to a bowl.

2. Squeeze in the lime juice and season with salt & pepper.

3. Toss well. Adjust seasonings to taste.

You can also add minced garlic and/or a few dashes of hot sauce if you like more kick.

It gets better the longer the vegetables rest and mingle. Make it a few hours in advance for best results.