Mexican Corn

This corn salad goes great with tacos, burritos, enchiladas, you name it.
It is quick and simple so you can make it anytime.  I didn't have jalepenos and it was still delicious.

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

http://www.closetcooking.com/2012/08/esquites-mexican-corn-salad.html?m=1

Refried beans

I have always enjoyed Mexican food. Growing up I can tell you that I never touched the refried beans that came with my meals. Fast forward to 2013 and I like them now. Here is a recipe to make them at home.

We enjoyed these beans but I need to invest in a masher.  I had to mash them up with a fork.  So they weren't as smooth as I would like.  But still tasty


 Refried bean recipe:

2 strips bacon
1/2 medium onion, finely chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch cayenne pepper
Salt and pepper
1 (15 oz.) can pinto beans, drained and rinsed (or 1½ cups cooked pinto beans)
1 cup chicken or veggie broth, divided
1/4 cup salsa (optional)
Shredded cheese and sliced scallions, for garnish (optional)

Heat a medium skillet over medium-high heat. Cook the bacon until crisp, being careful not to burn. Remove the bacon pieces to a paper towel-lined plate with a slotted spoon, leaving the grease in the pan. (Save the bacon for another use, like BLTs)

Add the onion to the pan with the bacon grease and cook until just tender, about 4-5 minutes. Stir in the garlic, cumin, cayenne, and cook until fragrant, about 30-60 seconds. Season to taste with salt and pepper. Add the beans to the pan. Pour in about 2/3 cup of the broth, bring to a boil, and reduce to a light simmer. Let simmer for about 10 minutes or until the beans are soft enough to mash easily.

Remove the pan from the heat, stir in the salsa if using, and mash the bean mixture as desired. For a chunkier texture, use a fork or potato masher. For a smoother texture, pulse the mixture in a food processor. Add up to 1/3 cup more broth for a lighter texture if needed. Adjust seasonings to taste. Top with shredded cheese and sliced scallions. Serve.
http://tasteofhomecooking.blogspot.com/2012/05/refried-beans.html

Tomatillo salsa

I like Mexican food. We have lots of local places that we have been trying out. It seems like I usually get a meal that has green / verde sauce. Yummy!  Here is a simple version that I made at home.

Recipe:

Ingredients

• 1 pound fresh tomatillos
• 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
• 3 cloves garlic
• 1/2 packed cup coarsely chopped cilantro leaves
• 1/2 jalapeno (seeds and all if you like heat)
• 1/2 lime, juiced
• Kosher or fine sea salt

Directions

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
 

From:  Daisy Martinez/food network

Chicken Tamale Casserole

Here is a different casserole. I stumbled upon this recipe by accident. I don't really like red enchilada sauce. I tried to make my own from a food network recipe but I still didn't care for it. But in this casserole it is oi ok. I actually enjoyed it. I think the sweetness of the cornbread balances it out for me. By the way Krusteaz (gross name I know) is the best boxed cornbread ever.

Mike really enjoyed this. Hayden wouldn't even touch it. He is a very picky kid. I think this would be good with some tortilla chips crushed on top.


Recipe:

1 cup freshly shredded sharp cheddar cheese
1 cup freshly shredded Pepper Jack cheese
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (optional)
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) bo corn muffin mix
1 (4-ounce) can chopped green chiles
Cooking Spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast

Pre-heat the oven to 375 degrees f.

Combine 1/2 cup cheese and the next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13×9-inch baking dish coated with cooking spray.

Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle the remaining cheeses on top. Bake at 375 degrees for about 15 minutes or until the cheese melts. Remove from oven; let stand for 5 minutes.

recipe from: http://deliciousdishesrecipes.com/chicken-tamale-casserole/