Homemade Red Enchilada Sauce w/Roasted Garlic and Tomatoes

You can find canned Chilpotle Peppers in Adobo Sauce, in the ethnic food aisle of a large grocery store, or in a Mexican specialty shop.  The pepper and the brown sauce its packed in, will give the tomato sauce a very smokey flavor. Be careful though, as the peppers and the adobo sauce are very hot. Start with a small amount and increase if you want more heat in your enchilada sauce. There are always several peppers packed in each small can.

1 recipe of my homemade roasted pasta sauce (omitting the herbs listed in that recipe)
1 tablespoon cumin or Adobo seasoning (to taste)
1/2 of a canned Chilpotle Pepper in Adobo Sauce, pureed (HOT! start with a 1/2 and add more if desired)

Follow the instructions for the roasted pasta sauce, but add the canned chilpotle pepper when processing the roasted veggies (if using sauce already cooked and processed, simply puree the pepper and add to the pasta sauce when heating through).

Substitute the cumin or Adobo seasoning for the Italian herbs.  Bring all to a boil, reduce heat and simmer for 20 minutes.  Adjust seasonings to taste.  If you want to add more heat, just add a bit more of the pepper.

Use in your favorite Mexican recipe, or preserve following the directions for the roasted tomato and garlic pasta sauce.

Black Bear's Roasted Tomato Salsa

This recipe is time consuming, but worth the effort.  While grilling my veggies last summer, I drew the attention of our resident black bear (the veggies smelled divine).  I didn't want to leave the grill for a photo then, but included a more recent image of him here (dining with a few feathered friends).

If you don't want to stand over a hot grill, you may roast the tomatoes, peppers and onions on a foil lined, oiled cookie sheet, skin side-up. Set the oven to broil and the rack about 4 inches from the heat element. Watch for the skin to blacken and peel. When it does, remove from heat.

Plum (or Roma) tomatoes are the meatiest variety for this recipe, but I have shopped around late in the season for canning tomatoes or 'seconds' and used them with success too.  Remember not to use anything too soft and remove small blemishes with a sharp paring knife, before roasting.

5 pounds tomatoes (about 9 cups), halved lengthwise, cores removed
10 red jalapeno chiles
2 - 3 inferno chiles
2 heads of garlic with the top sliced off for roasting
3 medium sized sweet onions, peeled and cut into quarters
about 1/4 cup finely chopped cilantro
1/2 cup cider vinegar
1 tablespoon salt (or more to suit)
2 tablespoons sugar
5 pint jars

Wash all veggies.  Core the chiles and remove seeds with a grapefruit spoon (wear food service gloves).

Using long handles tongs, roast the tomatoes on a clean grill.  You'll have to keep turning them as they char.  Don't be afraid to let the skins blacken and peel (blisters) away as you cook them.  This is what makes the salsa so good.  Much liquid will leak out of the maters as well.  No worries on this account either.

Remove the tomatoes to a very large bowl.  More liquid will seep out as they sit.

Next, roast the peppers and onions.

Back inside the house, drizzle a little olive oil down into the exposed raw garlic.  Wrap each head in tin foil and place into a small oven proof dish. Roast in the oven at about 400 degrees until the garlic cloves are soft.

Meanwhile, peel the cooled tomatoes, and peppers, leaving little charred bits that cling to flesh. Reserve the veggie liquid in the bottom of the bowl.

Working in batches, chop the veggies in a food processor or blender. When the garlic is roasted, squeeze the cloves from their jackets, and add to the tomato mixture. Transfer the veggies and reserved liquid, into a wide preserving pot, and add the remaining ingredients. Boil five minutes, stirring to prevent scorching.

Ladle the salsa into sterile pint sized jars, leaving 1/2 inch headspace.  Seal jars and process in boiling water bath, 40 minutes.

Enjoy with corn chips!

Cheesy Chicken Enchiladas

  Homemade enchiladas with Fiesta Rice and cheesy, refried black beans.  Mucho gusto!

One of the benefits of living in southern California, is the availability of authentic Mexican food.  If you love Mexican food the way I do, you'll appreciate this fast and easy recipe for red enchilada sauce.  The canned sauce sold in the grocery store is usually bitter and tinny tasting.  All you really need to make this sauce taste authentic, is the canned chipotle chile in adobo sauce.  Once again, the smoked chile gives the sauce a nice heat without overpowering the other flavors.  Be careful though, use only one chile, not the entire can.

1 (29 ounce) can tomato sauce

1/2 onion, chopped (about 1/2 cup)

3 garlic cloves, or 1 1/2 teaspoon crushed garlic

1 chipotle chile in adobo sauce (just one chile from a small can) See Note Below

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

1/2 cup (4 ounces) chicken broth

1 tablespoon vegetable oil

1 whole, large rotisserie chicken (3 cups cooked chicken)

2 1/2 cups shredded Monterey Jack cheese (10 ounces)

1/3 cup chopped, fresh cilantro

2 tablespoons minced pickled jalapeno pepper

10 fresh corn tortillas

1 fresh avocado, pint sour cream, sliced black olives, sliced green onion

Process tomato sauce, onion, garlic, chipotle chile, cumin, coriander, salt and broth, in the large bowl of a food processor or blender.  Heat oil in a deep skillet, add the tomato mixture, bring to a boil, reduce heat and simmer 8 to 10 minutes.  Set aside.

Strip the meat from a rotisserie chicken (dark and light meat), and shred.  Toss the shredded chicken with 3/4 cup of the enchilada sauce, 1 cup of cheese, cilantro and jalapenos.

Place five tortillas in a ziplock bag with a sprinkling of water.  Zip bag, leaving a 1/2 inch vent at one end.  Place the bag in the microwave for 1 minute, checking each 20 seconds for pliability.  Tortillas not steamed until pliable, will crack and break when rolled.

At a clean work surface, carefully remove one tortilla at a time.  Place 1/3 cup of the chicken mixture down the center of the tortilla, and roll the tortilla.  Place, seam-side down, in a 13 x 9 glass casserole that has been sprayed with cooking spray or olive oil.  Continue until all tortillas have been used (place plastic wrap directly on top of enchiladas, and cover with tin foil to freeze).

When ready to bake, preheat oven to 350 degrees.  Lightly spray the tops of the enchiladas with olive oil.  Bake for 20 minutes.  Remove from the oven and pour the remaining enchilada sauce over the entire casserole.  Sprinkle with the remaining 1 1/2 cups of cheese, and bake until the cheese melts and the center of the casserole is hot and bubbling, about 15 minutes longer.

Garnish enchiladas with a dollop of sour cream, sliced avocado, black olives and green onion.  Serve with Fiesta Rice, Rancho Red Beans, or refried beans, and a frosty mug of  good Mexican beer like Dos Equis or Bohemia.  Serves 4 - 5 adults.

Note:  I place the remaining chilies in a small ziplock and freeze them for future use.

Fiesta Rice

This variation on Spanish Rice, is quick and easy.  It makes a nice accompaniment to any Mexican or Southwestern dish.  It also partners well with Rancho Red Beans.


The diced tomato gives the rice a nice light tomato flavor and a hint of color.  You may also add a small can of chopped green chilies.


Follow the instructions on the rice package, for the ratio of dry rice to liquid (example:  one recipe =  one cup of dry rice + 2 cups liquid) Do not use Minute Rice.

1- 2 tablespoons olive oil
1 teaspoon salt, or 1 teaspoon of Adobo Seasoning (I use the Adobo Seasoning)
1 onion chopped
1 teaspoon of crushed garlic
1 cup of diced tomatoes (drained)
chicken broth (follow water equivalent on rice package)
1 small can of chopped green chilies (optional)
dry white rice (I love Trader Joe's White Basmati Rice because its nice and fluffy)
fresh cilantro for garnish

In large skillet, saute onion, garlic and rice, over medium heat, just until rice begins to brown slightly.  Slowly add the salt, diced tomato (chilies if using) and liquid (broth).  Stir until blended; cover and reduce heat, and simmer until rice has absorbed liquid and is tender.  Garnish with a bit of chopped cilantro.

Southwestern Stuffed Peppers

Another colorfully yummy recipe.  I made this for Brooke and Tom's wedding reception, and it was a big hit.  I used whole red, yellow and orange bell peppers for a really festive look!  The enchilada sauce has a little heat to it.  For an added kick, use hot Italian sausage.

1 recipe  Zesty Red Enchilada Sauce (click for recipe)
6 large, sweet, red peppers (pick wide peppers with a nice vertical shape)
1/2 pound Italian sausage, sweet or hot, browned and drained
1 (8 ounce) package corn bread stuffing mix (remove any seasoning packet if one exists - you won't need it)
2 cups Jack cheese, shredded
1/2  - 1 can chicken broth
1-15 ounce can diced tomatoes, drained

Prepare one recipe Zesty Red Enchilada Sauce.  Set aside.

Preheat oven to 350 degrees.

Note:  the first time I made these peppers, I baked the peppers without steaming them first.  I ended up with a lot of excess liquid.  By steaming them for a few minutes in the microwave, you eliminate some of the natural liquid retained in the peppers.

Cut the tops (stem end) off of six, nicely shaped peppers, and carefully remove the seeds.  Place peppers, upside-down, in a greased casserole dish.  Cover with plastic wrap and microwave for about five minutes (watch and rotate so they don't burn).  Remove from microwave, and check to see if the peppers have lost some of their liquid.  You want them to remain firm enough to stuff.  Drain the liquid and set aside to cool.

In large bowl, combine the sausage, dry stuffing, cheese, and tomato.  Add enough of the broth to softened the dry cornbread.  Season with salt and pepper.  Stuff the meat/bread mixture into the peppers, and place in the casserole dish in the upright position.  Pour enchilada sauce over the peppers and bake, uncovered for one hour (baste with the enchilada sauce every fifteen minutes).

Serve with Fiesta Rice, Rancho Red Beans, Black Bean and Avocado Salsa, roasted corn on the cob, or Comfort Corn Pudding.

Zesty, Red Enchilada Sauce

This is the best red enchilada sauce.  Its quick and easy to make, and is great on stuffed peppers, as well as enchiladas. 

1 (29 ounce) can tomato sauce

1/2 onion, chopped (about 1/2 cup)

3 garlic cloves, or 1 1/2 teaspoon crushed garlic

1 chipotle chile in adobo sauce (just one chile from a small can) Note below

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon salt

1/2 cup (4 ounces) chicken broth

1 tablespoon vegetable oil

Process tomato sauce, onion, garlic, chipotle chile, cumin, coriander, salt and broth, in the large bowl of a food processor or blender.  Heat oil in a deep skillet, add the tomato mixture, bring to a boil, reduce heat and simmer 8 to 10 minutes.  Use in any recipe calling for a spicy red sauce.  It keeps well in the freezer too.

Note:  I put the remaining chilies in a small ziplock bag and freeze them for future use.

Rancho Santa Rosa Chicken and Green Chili Enchiladas

This is a wonderful recipe I picked up from a neighbor in California.  It tastes entirely different from enchiladas made with a tomato-based enchilada sauce.  I love to make it for a crowd because it's mild enough to satisfy everyone, and can be made in advance.  For more heat, mince some pickled jalapeno peppers and sprinkle sparingly over the chicken before rolling.  I always serve this dish with my Mango and Avocado Salsa. 

27 ounce can of Ortega whole green chilies, drained
36 ounces cream of chicken or cream of mushroom soup (one large and one small can)
2 whole rotisserie chickens (6 cups of cooked chicken), shredded
36 fresh corn tortillas
1 bunch cilantro (leaves only)
2 bunches green onions (white and light green part only)
8 cups of Co-Jack cheese, shredded
1 small jar of jalapeno peppers, minced (optional, for those who like heat)
salt and pepper to taste
sour cream, shredded lettuce for garnish

In large bowl of food processor, combine chilies, cilantro, and onions.   Process until cilantro and onions are minced.  Combine, chili mixture and soup in large bowl; set aside.

Prepare two large 13 x 9 casserole dished with cooking spray.  Spread about a cup of the chili sauce in the bottom of the dishes.  Set aside two more cups of sauce to top enchiladas.

Prepare a work space.  Place five to eight tortillas in a ziplock bag with a sprinkling of water. Microwave about twenty seconds, or until the tortillas are very soft and pliable.  Carefully, but quickly, remove one tortilla at a time from the bag.  Slather with green sauce.  Place a heaping tablespoon of meat down center of tortilla, sprinkle with a tablespoon of cheese (add minced jalapeno pepper if desired, and roll.  Place seam-side down in casserole (you may layer if you have to, but try to get as many into a single layer as possible).  Continue until all ingredients have been used.

Spread remaining sauce (one cup each or more) on top of enchiladas.  At this point, casseroles may be frozen (place plastic wrap directly on enchiladas and cover with foil).  Thaw completely before baking.

Bake at 350 degrees for 20 minutes.  Remove from oven and cover with more cheese.  Return to oven until cheese is melted and sauce is bubbling, (watch bottom doesn't burn) about 20 minutes more.  Check to make sure center is piping hot.

Garnish with sour cream, a piece of pickled jalapeno (for those that like heat) and a sprinkling of shredded lettuce.  Serve with Fiesta Rice, Rancho Red Beans, and Mango and Avocado Salsa.

Black Bean and Avocado Salsa

This recipe is courtesy of my cousin, Christina Costain at Crafty's Cafe.  Of all the black bean salsa's I've tried, it's my favorite!  Try it with blue corn tortilla chips or salted, baked pita chips.  Yummy!


2 cans black beans, drained and rinsed (Christina recommends Bush beans, because they are indeed, black!)
2 ears of corn, boiled or roasted (or a comparable amount of frozen corn)
2 large tomatoes, seeded and diced
2 -3 firm-ripe avocados, cut into bite-sized pieces
1 red onion, finely minced
2 garlic cloves, minced
2 -3 limes, juiced 
1 bunch of cilantro (leaves only), chopped
olive oil and red wine vinegar to taste
salt and pepper to taste


Juice the limes first, then prepare the avocados.  Place the avocado pieces in a large bowl, and pour the lime juice over; toss well to prevent browning.  Add the remaining ingredients.  Drizzle with olive oil, and about 2 tablespoons vinegar.  Season with salt and pepper.  Refrigerate for about 15 minutes, adjust seasonings and serve.

Mango and Avocado Salsa

I love this fresh and colorful salsa.  You can serve it with corn chips, or spoon over fish or chicken dishes.  When ripe mangoes aren't available, I've found them prepared and sliced in large jars or plastic clam shells, in the refrigerated produce section at the grocery store.  I've even bought them fresh, but prepared in a light syrup, and they still made a wonderful salsa.

2 large mangos, halved, pitted, peeled, diced
2 ripe avocados, halved, pitted, peeled, diced
1/2 fresh jalapeno pepper, seeded and finely minced
1/3 cup finely diced red onion
1/4 cup fresh cilantro, finely chopped
3 tablespoons fresh lime juice
1/4 cup orange juice
2 tablespoons olive oil
salt and pepper to taste

Combine all ingredients and mix well.  Season to taste with salt and pepper.

Spoon over fish and chicken dishes.  Excellent with green chili enchiladas and fish tacos.

Churros

Better than anything you'll get at the county fair!  Cuddle-up with a plate of churros and a pot of hot chocolate - yum.

Churros are a Mexican pastry, and favorite fair food in the American southwest.  I tried to steer clear of buying them from mobile vendors for years because they always seemed to be more grease than good.  

When I came across this recipe in a Cuisine at home magazine, I was intrigued, so I made a trip to the Strip District to buy some cardamom.  The trip was well worth the effort, as these churros were delicious, and easy as one, two, three, to assemble and fry.  Regan and Richard agree!

You'll need a sturdy pastry bag and a 1/2 inch star tip.  

1 gallon vegetable oil

1/2 cup plus 2 teaspoons sugar

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

4 tablespoons butter

1/2 cup water

1/4 teaspoon salt

grated zest of one small orange

3/4 cup flour

2 eggs

Note:  if you absolutely can't find cardamom, don't worry about it.  Cardamom is a delightfully different middle-eastern spice.  It gives the churros their distinctive flavor, but the cinnamon/sugar mixture will do just fine in a pinch.

Heat oil in a large, deep skillet or chef's pan, until very hot (350 degrees).  In a wide shallow dish, combine 1/2 cup sugar, cinnamon and cardamom.  Set aside.

Heat butter, water, 2 teaspoons sugar, salt, and orange zest (I used my microplane nutmeg grater to render a really finely grated zest), in a medium size saucepan.  When mixture begins to boil, stir in the flour, mashing the lumps as they form.  When the mixture is fully combined, and pulls away from the sides of the pan, remove from heat.  Transfer to a bowl and beat by hand for one minute.  Add eggs, one at a time, beating well to incorporate.  Pastry should be shiny and gooey.   Transfer dough to a pastry bag or tube, fitted with a 1/2 inch star tip.  

Pipe 3-inch long strips of dough into the hot oil.  Slice dough from end of piping tip with a paring knife dipped into frying oil.  Fry churros until golden brown on both sides (about 2 minutes on each side). Its fun to watch them puff as they cook.  Don't try to fit too many in your skillet at once or they'll grow together. 

Remove the churros from oil, and drain on a paper-towel-lined plate.  Immediately coat each with the sugar and spice mixture, and enjoy while warm.  

Vegetarian Black Bean Chili

Black and gold chili and skillet cornbread - the perfect menu for a Steeler game-day.


This recipe is from America's Test Kitchen.  I tweaked it just a bit to suit my fancy.  The original recipe calls for two red bell peppers, which I found too strong.  I used my own canned tomatoes which added a bit more water.  Too really thicken it up, I pureed a cup of the cooked beans and returned them to the pot, just prior to serving.

Since this is a meatless chili, the chopped mushrooms are a important ingredient because they don't degrade completely while cooking.  They provide body without masking the flavor of the beans.

The chipotle pepper in adobo sauce is an essential ingredient.  One minced teaspoon provides a nice bit of heat, without being overpowering.  Of course, the chipotle pepper is what gives the final product a distinctively smokey flavor.  If you can really tolerate heat, add a bit more, but be careful because they're powerful little buggers.

Finally, if a strictly vegetarian chili isn't all that important to you, add a couple of smoked pork hocks to the pot along with the beans.  Remove after the first hour, and you'll get a chili with a smoked pork flavor.

1 pound white mushrooms, coarsely chopped
1 tablespoon mustard seeds (or 1/2 tsp dry mustard)
2 teaspoons cumin seeds (or 1/2 tsp ground cumin)
3 tablespoons olive oil
1 medium onion, chopped
3 tablespoons minced or crushed garlic
1 tablespoon minced chipotle pepper in adobo sauce (buy canned, in Mexican food aisle) see note below
3 tablespoons chili powder
2 1/2 cups vegetable broth
2 cups water
1 pound dried black beans, brined (soaked overnight in salt water)
1 tablespoon brown sugar
1/8 teaspoon baking soda
2 bay leaves
28 ounces of crushed tomatoes
1 red bell pepper, chopped into 1/2 pieces (more if you really like the flavor)
1/2 cup fresh cilantro leaves, minced
salt and pepper
lime wedges, shredded mexican cheese, sour cream and chopped green onion for serving

Preheat oven to 325.  Toast mustard and cumin seeds in a dry dutch oven until golden (if using dry seasonings, add with chili powder).  Stir in oil, onion, and mushrooms.  Saute until dry and slightly browned.  Stir in garlic, chopotle, and chili powder (dry seasonings).  Cook one minute, stirring constantly.  Add broth, water, brined beans, sugar, baking soda (to prevent beans from losing their color) one tablespoon of salt, and bay leaves.  Bring to a boil.  Cover and place pot on middle rack in oven for one hour.

Remove pot from oven and add tomato and bell pepper, cover and return to oven for additional hour, or until the beans are tender.  Watch that chili doesn't scorch on the bottom.  If needed, add more water.

When beans are tender, remove pot from oven.  If the chili is too thin for your liking, scoop a cup or two of the beans from the pot, and puree in a food processor or food mill.  Return the puree to the pot, and stir.

Add cilantro, season with salt and pepper to taste and garnish with lime wedges, shredded cheese, sour cream and chopped green onion. Serve with Old Fashioned Skillet Cornbread.

Note:  I place the remaining chilies in a small ziplock bag and freeze for future use.

Texas Caviar (Black-Eyed Peas)

While researching a recipe for Texas Caviar, I found one that called for hominy.  Intrigued, I bought a can of hominy, and combined a few different recipes to arrive at the one below.  My family of salsa connoisseurs, gave it a big thumbs up!  

Hominy, a food staple in Mexico, Central America and the American south, is a dried maize (corn), that has been treated with a corrosive agent to preserve the more healthful aspects of the corn kernel.  Canned hominy has already been cooked, so its soft, and creamy in texture.

Black-eyed peas, are actually a bean.  They're eaten throughout the southern states, and are considered a must-have on New Year's Day dinner tables, as they're thought to ensure prosperity in the coming year.

I like my salsa to have a little kick, so I used one jalapeno pepper.  For more heat, add another.

2 (15 ounce) cans black-eyed peas, drained
1 (15 ounce) can yellow hominy (try it, but in a pinch you can use frozen or canned corn)
2 medium sized, seeded, fresh tomatoes, diced
1-2 fresh jalapenos, stemmed, seeded, and finely minced
2 bunches green onions, white and light green part only, chopped
1/4 cup fresh cilantro (leaves only), chopped
8 tablespoons red wine vinegar
8 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (or, 1 large garlic clove finely minced)
1 teaspoon dried oregano
1 teaspoon ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate at least 2 hours before serving.  Adjust seasonings to taste.  Serve with good quality corn chips.