Tag Archives: mexican

Beef chipotle burritos

Oh my gosh. This is so. Good.

And if you try to stay away from red meat, I bet it works great with chicken too.

Thank you to Better Homes and Gardens for this one, and a hat tip to FlavorMosiac.com for the salsa topping.

Ingredients:

  • 1 1/2 pounds boneless beef round steak
  • 1 (14.5 oz) can diced tomatoes
  • 1/3 cup chopped onion
  • 3 chipotle peppers with adobo sauce, minced (come in 7 oz cans)
  • 1 tsp dried oregano
  • 1/4 tsp cumin
  • 1 garlic clove, minced
  • 6 (9 or 10 inch) flour tortillas
  • 3/4 cup shredded sharp Cheddar cheese (optional, seriously tastes great without it)
  • Pico de Gallo salsa*

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*Pico de Gallo salsa – this is the recipe I use, which I love, but by all means use a different one if you wish. Once again this is from FlavorMosiac.com, which is quickly becoming one of my favorite recipe sites.

Ingredients:

  • 3 roma tomatoes, chopped
  • 1 onion, chopped
  • 2 jalapeno peppers, chopped
  • juice of 1 lime
  • 1/2 tsp salt

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Use your judgement here – keep your own personal preference in mind in terms of spiciness (remember, the beef has chipotle peppers in it, which is also spicy), and the size of the vegetables can of course vary greatly. The recipe calls for one onion but I didn’t end up using the whole thing. Also, you can omit the salt if you really want to.

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Chicken fiesta soup

Mmm, chicken fiesta soup.

If it’s seemed like I’ve done a lot of slow cooker recipes lately…it’s because I’ve done a lot of slow cooker recipes lately. Anyone else just not feel like cooking when you get home from work lately?

I can’t decide if I like this recipe better than the chipotle chicken soup, which happens to be from the same cookbook.

Ingredients:

  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 1 (14.5 oz) can stewed tomatoes, drained
  • 2 (4 oz) cans chopped green chiles
  • 1 (28 oz) can enchilada sauce
  • 1 (14.5 oz) can chicken broth
  • 1 cup finely chopped onions
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 3/4 tsp black pepper
  • 1 tsp salt
  • 1 cup frozen whole kernel corn
  • 1 yellow squash, diced
  • 1 zucchini, diced
  • tortilla strips, for garnish (optional)
  • 8 oz shredded Cheddar cheese (optional)

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Difference between: burritos and chimichangas

This is a pretty quick Difference Between folks – burritos versus chimichangas.

Since it’s so quick, while we’re at it, we’re going to give a run down of the other similar Mexican (or American-Mexican/Tex-Mex) foods – wet burrito vs enchilada, quesadilla vs fajita, and taco vs taquito.

Photo credit: NipClub.Blogspot.com

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Guac Off 2015

I have an exciting announcement!

Going forward, until further notice, I will be doing my Food History posts every other Thursday, instead of every week. On the “other” Thursdays, I will be posting the results of the night before’s food tasting competition.

Have you been wondering if one guacamole recipe is better than another? We can tell you right here.

Original photo credit: Alan Nudi; further editing by me.

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Zesty beef casserole

Hat tip once again to The Rookie Cook. This is a Mexican-y beef casserole.

Ingredients: 

  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 (14 oz) can stewed tomatoes, with juice, chopped*
  • 2 cups egg noodles, uncooked
  • 1 (12 oz) can kernel corn
  • 1 (4 oz) can diced green chiles with liquid
  • 1 (1.25 oz) packet taco seasoning
  • salt and pepper
  • 1 cup shredded Cheddar or Monterey Jack cheese

*This is weird. You have to chop the tomatoes but also keep the juice. I recommend taking the tomatoes out to chop them, and then adding the juice, rather than trying to drain them.

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