Details here: https://www.thekitchn.com/recipe-chicken-taco-soup-248133 We used shredded meat from 1/3 rotisserie chicken. Despite its generous seasonings, we found the soup flat. We supplemented with a dash of Worchestershire sauce, soy sauce, and white wine vinegar. We found that freshly squeezed lime juice and a sprinkle of cilantro added brightness. We served with tortilla chips. (Jan. 2021)
Tag: mexican
Mexican enchilada sauce
We made this recipe as a base for chilaquiles rojas: https://cookieandkate.com/enchilada-sauce-recipe/ We reduced the chili powder to 1 tsp and used 2 cups chicken broth, but this recipe easily could be vegetarian. (Oct. 2020)
Chilaquiles
We had about 3 cups of leftover tortilla chips, but no salsa on hand. We followed this recipe: https://www.thekitchn.com/chilaquiles-recipe-268271 For the salsa, we had to adjust based on our pantry (and lower volume of tortilla chips). Our modifications: 14.5 oz can diced (no salt) tomatoes in lieu of fresh; 2 garlic cloves; 1 small onion… Continue reading Chilaquiles
Cinnamon tortilla chips
We tried this recipe for 5 leftover white corn tortillas: https://houseofyumm.com/cinnamon-tortilla-chips/ We served this with vanilla ice cream. (Nov. 2019)
Beef tacos
We seasoned the minced beef with chipotle in adobo. We followed this recipe: https://cookingwithshazia.com/beef-tacos-with-chipotle-peppers-in-adobo/ We garnished with tomato, cilantro, shredded cheddar, and lime wedges. (Nov. 2019)
Chipotle scrambled eggs
We made this recipe on the fly using some leftover canned chipotle in adobo sauce in our freezer. (We defrosted 1 chipotle and some attendant sauce.) We whisked 4 large eggs, 1 Tbsp half and half, and chipotle in adobo sauce (1 chipotle halved to remove seeds, then rough chopped, with about 2 tsp adobo… Continue reading Chipotle scrambled eggs
Mexican-style oven-roasted chicken with cumin, cayenne, and citrus
Details here: https://cooking.nytimes.com/recipes/6500-chicken-thighs-with-cumin-cayenne-and-citrus We used 2 lb skinless, bone-in chicken thighs that we lightly scored. We reduced the cayenne to ¼ tsp and used the juice of two limes (which probably exceeded 2 Tbsp). We oven-roasted at 425 for 1 hour and served with oven-roasted broccolini, recipe here: http://piglettedc.tumblr.com/post/177041048526/oven-roasted-broccolini-preheat-the-oven-at-450. We used a foil-lined baking sheet and… Continue reading Mexican-style oven-roasted chicken with cumin, cayenne, and citrus
Guajillo chile chilaquiles with scrambled eggs
We had leftover tortilla chips and Guajillo chile salsa from our neighborhood restaurant. We tried a vegetarian version of this recipe: https://www.foodandwine.com/recipes/chipotle-chilaquiles Our modifications: first, we halved the recipe, so we used 13.5 oz canned whole tomatoes and ¾ cup unsalted chicken stock. Second, instead of using chipotle-in-adobo peppers plus tomato liquid (from the canned… Continue reading Guajillo chile chilaquiles with scrambled eggs
Mexican-style chicken soft tacos
We tried this recipe, and it was delicious: https://www.blessthismessplease.com/chicken-tacos/ Our modifications: we used a mix of chicken breast and thigh meat, and we chopped it into bite-sized pieces prior to marinating it for an hour. While sauteeing the seasoned chicken, we found a lot of liquid emitted; we sopped it up with paper towels to… Continue reading Mexican-style chicken soft tacos
Mexican pozole with smoked turkey
We modified an America’s Test Kitchen recipe for pork pozole to use smoked turkey instead. We used 5 lb smoked turkey, a combo of 4 drumsticks (2 packages) and 2 wings (1 package). Because it is both tough and high in sodium, we prepared it as follows (loosely based on http://horizonsmagazine.com/blog/how-to-heat-up-smoked-turkey-drumsticks/): first, using a large… Continue reading Mexican pozole with smoked turkey
Cooking Adventures 