Paul and Eric,
The one I use by far the most is a simple recipe for Mexican (Spanish) rice. I never measure out the spices so here is a guesstimate (I go by the smell).
½ cup or so white onion diced
½ cup green pepper, diced
½ to 1 jalapeno pepper diced
1 clove garlic, minced
1 C rice
Salt and fresh ground black pepper to taste
Sauté onion and peppers in olive oil till just tender (3-4 minutes) with salt and pepper, add rice and sauté till most turns opaque (1-2 minutes I guess), add garlic for 10-20 seconds.
Add:
1 1/4 cup chicken broth (homemade from smoked chicken carcass is the best you will ever taste in this lifetime)
1 cup tomato sauce
add
1-2 tsp chile powder, ancho, whatever you got that you like
.5-1 tsp cumin
.5 tsp or less mexican oregano
Bring to boil, reduce to simmer, cover 9 minutes on low heat, check, stir (will be stuck to bottom, use spatula to remove), add more stock or water if it seems too dry. Cover, cook another 8-10 minutes, remove from heat, let sit till rest of the dinner is done.
Another is a simple one for Fajitas
Skirt steak (I only use this, can be difficult to find and grossly overpriced – find a Mexican grocery store)
Lemons
Amber beer
Pace Piquante sauce
Trim excess fat and connective tissue from meat, rub with lemons, mix one beer with one large (20 oz or so) jar Pace (I use the medium), marinate at least over night…some add meat tenderizer but I find the lemon and Pace does the job. Grill over high heat, serve with grilled onions/peppers and home made tortillas (flour or corn, I prefer flour) and a fresh pico sauce.
Enchiladas
Sauce:
2 15.5 oz cans tomato sauce
Cup diced green pepper
2 poblano pepper, roasted, pealed and chopped – or small can chopped green chilies
1.5 Tbs chili powder
.5-1 tsp cumin
Saute peppers, add rest, simmer 10 minutes.
Filling
1 lb or so whatever you got (beef, pulled pork, diced cooked chicken, etc.)
4 or so chopped green onions (adjust to your liking)
2 cups shredded Jack and 1 cup good medium sharp cheddar (reserve ½ c. mixture)
4 Tbs snipped parsley
Flour tortillas
This should be enough for 8 or so enchiladas. Pour some sauce into bottom of dish first sprayed with non-stick spray. Fill tortillas with ¼ cup or more filling, cover with sauce, sprinkle reserved cheese, bake at 350 till bubbly – 25 minutes, check at 20.
I like this especially I think because the onions and pepper are separated, onions in the filling and peppers in the sauce.
I also highly recommend Rick Bayless’s “Mexican Kitchen” cookbook…the recipes for salsas and beans are worth the price by itself.
