Posts filed under ‘Tex Mex’

Skillet Chicken Enchilada – A small batch

IMG_20171111_160649_029

2 cups cooked shredded chicken
4-6 tortillas, cut into eighths
2 cups enchilada sauce, red or green
2 cups shredded cheese
1/2 cup corn
1 small can pickled chilies
1/2 cup sliced olives

Preheat the oven to 400°F

In an oven proof skillet begin layering
start with half the tortillas pieces, then half the chicken, corn, chilies, olives, and sauce
the second layer should end with the cheese

Bake 15-20 minutes until browned and bubbly

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November 12, 2017 at 7:28 pm Leave a comment

Refried Beans – A small batch

refried

So much better than the ready-made kind.

2 slices bacon, diced
1 small onion, minced
2 cloves garlic, minced
1 can pinto beans, don’t drain
water
salt and pepper

In a frying pan, saute bacon
when well browned, remove from pan, leaving the fat
add onion and garlic to the fat
cook until just golden brown
add the can of beans with the liquid, mix well
cook covered for 5 – 7 minutes

Mash to desired consistency with a potato masher
add a splash of water to thin
cover and cook for 5 more minutes
mash the beans a bit more
season to taste

November 20, 2016 at 9:16 pm Leave a comment

Easy Chicken Empanadas

empanadas

1 chicken breast, cooked and shredded (approx. 1 1/2 cups)
1 tablespoon Mexican Spice Mix
1 small onion, chopped
1 clove garlic, minced
1 can diced pickled chilies
1/4 cup water
4 ounces cheddar or jack cheese, shredded
pie dough, enough for a double crust (I used store bought for this recipe to make it easy)
1 egg, beaten
oil for sautéing

Preheat oven to 400°F

In a skillet over medium-high heat, sauté onions and garlic in oil until translucent
add shredded chicken and warm through
add chilies
add spice mix and water
stir and cook until sauce thickens and has coated chicken well

Let cool
then mix in cheese

Roll out pie dough and cut rounds using a cookie cutter, glass, or small bowl that is approximately 4” in diameter

Put 1 heaping tablespoon of chicken cheese mixture in center of round
fold dough over filling
seal the edges, using a bit of water on your fingers if necessary
fold edges over and press firmly to seal
you can use a fork or just rolling over and pinching closed

Place empanadas on a cookie sheet lined with foil or parchment
using a pastry brush, coat each empanada with egg wash

Bake 20 minutes or until golden brown

Makes about a dozen

June 6, 2015 at 2:42 pm Leave a comment

Carnitas – A small batch

carnitas

1.5-2 lbs pork shoulder, cubed
3 cloves garlic, smashed
1 cup stock
1 8 ounce can tomato sauce
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon coriander
1/4 cup citrus juice
salt & pepper to taste

Combine all ingredients in a large, heavy saucepan (I use a pressure cooker to cut the cooking time in half, others use a crock pot)
add enough water to completely cover the meat
cover and bring to a boil
reduce heat to low and simmer, covered for 3 to 4 hours
season to taste

Preheat oven to 400°F
remove meat from pot (discard the liquid)
spread the meat out in a roasting pan
break the meat into small chunks
roast meat for 15 to 20 minutes until brown and crispy

April 12, 2015 at 6:19 pm Leave a comment

Quick & Easy Salsa – A small batch

salsa

Made from mostly pantry and staple ingredients.

1/2 cup tomatoes, diced
1/4 onion, diced
1 clove garlic, minced
1 tablespoon lime juice (or lemon)
jalapeno to taste, diced
pinch of cayenne or red pepper flakes
pinch of cumin
pinch of sugar
cilantro to taste (or a large pinch of coriander)
salt
pepper

You can leave it chunky, or give it a pulse or three in a food processor for a less chunky version. Let rest to allow the flavors to build and meld before serving.

June 1, 2014 at 3:11 pm Leave a comment

DIY Flour Tortillas – A small batch

This is my 300th post everyone! Not all posts have been recipes, but close. A big thanks to everyone following Audrey Can Cook, making it fun and worthwhile for me to continue.

tortillas

I will never buy flour tortillas again. So good, so easy!

1 cup AP flour
big pinch salt
1/3 cup warm water
1  1/2 tablespoons oil

Mix together
knead a few times
form a ball
cover and let rest for 10 minutes

Divide into 4 even pieces
roll out until very thin (about 7 inches in diameter)

Heat a lightly oiled skillet over a high flame
cook the tortilla until it begins to bubble and brown (about 1  1/2 minutes)
flip over and cook the opposite side

Keep warm by wrapping in a kitchen towel

These need to be eaten fresh and warm, that’s the reason for the small batch that makes only 4 tortillas. Recipe can be doubled very easily.

May 24, 2014 at 5:12 pm 2 comments

Beef Enchiladas

enchiladas

1 pound beef shoulder, round, or London broil, cut into 1/2 inch cubes
1 cup shredded cheese
1 small can pickled chilies
1 package tortillas
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper or chipotle in adobo, minced
1  14 ounce can crushed tomatoes or sauce
1 cup water or stock
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon garlic powder
1/2 teaspoon ground coriander
salt and pepper
oil for sautéing

Heat oil in heavy-bottomed pot
add onions, cooking until translucent but not brown
add garlic and jalapeno
add seasonings, salt and pepper
stir and cook about a minute to bloom the spices
add beef and coat with the spices, and begins to warm through
add tomato and water or stock
cover, bring to a boil, then simmer for 90 minutes (the meat must be cooked long enough to fall apart)

Let ragu rest and cool off a bit
remove meat from sauce with a slotted spoon and set aside to cool completely

Heat oven to 350°

Shred the meat
add canned chilies and 1/2 cup of cheese shredded meat
pour 1/2 cup of sauce into bottom of oven-safe pan
fill and roll tortillas (approximately 8)
place in pan and pour more sauce over enchiladas
sprinkle top with remaining cheese
bake for 20-25 minutes

Or you can always use leftover chili with some extra sauce to make these.

December 22, 2013 at 12:56 pm Leave a comment

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