Papa con Chorizo Casserole

Serves 6

Serves 6

8 oz. Mexican chorizo
½ bell pepper, chopped
½ onion, chopped
2 cloves garlic, minced
1 (30 oz.) package frozen hash browns, thawed
1 can Ro-tel tomatoes (I used ‘mild’ here, but whichever you prefer)
1 can cream of chicken soup
Salt and pepper to taste
2 c. grated cheddar cheese
1 c. panko bread crumbs

Remove casing from chorizo and crumble into skillet. Add bell pepper, onion and garlic and sauté. Drain off excess grease.

Drain potatoes in colander. Wrap them in cheesecloth and squeeze out as much water as possible. Mix Ro-tel, soup and salt and pepper together in a large bowl. Remove potatoes from cheesecloth and add to bowl. Mix well. Stir in chorizo and cheese.

Pour into a greased 9×13 pan and top with panko crumbs. Bake at 350 degrees for 45 minutes.

Pappitas Borrachas

Sorry for the recent hiatus, but I’ve been traveling. Now that I’m back, it’s time to get into the kitchen again.

My fantastic Irish husband is a saint (so my Mother always says), and he will eat anything I give him, but I know that he has been feeling there aren’t enough potato recipes on this blog. So here’s one I’ve been working on.

papas-borrachas                                                      Serves 8
While I understand that rosemary is most often used in Mexican cooking for curative teas, rather than food seasoning, I love it with potatoes. I think it deserves a chance to come to the table.

2 T. oil
½ onion, chopped
2-3 cloves garlic, minced
1½ t. fresh rosemary, chopped
1 T. paprika (hot or sweet)
2 lbs. russet potatoes, cubed, skins on or off
Salt to taste
12 oz. beer

Sauté onion and garlic in oil until onion is translucent. Add rosemary and paprika and cook one minute. Add potatoes and salt and coat well. Stir in the beer. Cover and simmer 20 minutes, stirring several times. Remove lid and let the beer cook down all the way until it forms a glaze, about 10 minutes or until potatoes are fork tender.

Tacos de Salmon

tacos-de-salmon                                                                                                                                       Serves 4
2 T. oil
1 medium onion, chopped
1 (14.75 oz.) can pink salmon, drained
1 T. ground comino
1 t. chili powder
1 (10 oz.) can Ro-Tel diced tomatoes with lime juice and cilantro
Flour tortillas
Salsa
Avocado
Sour cream
Lettuce

Cook onion in oil in large skillet until it begins to soften, about 2 minutes. Drain salmon and remove any bones, but leave skin intact. Add salmon, comino and chili powder to the pan, mix thoroughly and cook 2-3 minutes. Add in tomatoes and heat through.

Serve in warm flour tortillas with salsa, sliced avocado, sour cream and shredded lettuce as desired.

Adapted from food.com.

Papa con Huevo Enchiladas

I wasn’t sure whether I wanted red or green salsa for these enchiladas, so I made both. the family sampled both kinds and decided they preferred the red ones. But since both are quite tasty, I’ve included both salsa options and photos.

Papa Enchiladas - Red                                                                                                                            Serves 6
2 large potatoes, peeled and cubed
Oil for frying and dipping
6 large eggs
Salt and pepper to taste
12 corn tortillas
4 oz. grated monterrey jack cheese
1½-2 c. Salsa Verde or Red Chile Salsa

Fry potatoes in oil until golden brown*; beat eggs and add in. Add salt and pepper and scramble well. Dip each tortilla in oil to soften and then in hot salsa. Place in baking dish, stuff with a heaping spoonful of egg mixture and a spoonful of cheese and roll. Cover enchiladas with remaining sauce and top with grated cheese. Heat 15 minutes in 350-degree oven to melt cheese. Serve with a dollop of sour cream.

*If softer potatoes are preferred, microwave the cubed potatoes for 5 minutes before frying.

Salsa Verde

Papa Enchiladas - Green2 medium bell peppers, chunked
3 (13 oz.) cans tomatillos, drained (or 2½ lbs. fresh tomatillos)
1 medium onion, chopped
2 cloves garlic, chopped
½ t. cilantro
1 t. salt

If using fresh tomatillos, stew in covered saucepan with 1 cup water until soft. Combine all ingredients in blender and puree. Pour into saucepan, cover and simmer 30-40 minutes.

Red Chile Salsa

5 T. powdered chile ancho (or chili powder)
3 c. water
2 t. salt
1 T. shortening
1½ t. olive oil
2 cloves garlic, minced
3 T. flour

Combine chile powder and water and let sit for at least an hour.

In large saucepan, heat shortening and oil over low heat. Grind garlic in molcajete and add to saucepan. Add flour and brown lightly. Add in chile mixture, stirring constantly, until thickened.

Calabacita con Okra

Calabacita con OkraNow that the original recipes have all been posted, it’s time to have fun creating some new ones. Since it’s summer and squash of all types are plentiful, let’s start with this one:

Serves 4-5
2 T. oil
1 small onion, chopped
2 cloves garlic, minced
2 lb. patty pan squash, sliced
1 lb. okra, ends trimmed off and sliced*
1 can Ro-Tel tomatoes and green chiles (whatever heat level you desire)
3 slices crisp bacon, crumbled (optional)

In a large skillet, sauté onion and garlic in oil until onion is translucent. Add squash and okra and cook about 2 minutes. Add Ro-Tel tomatoes and bacon and simmer uncovered until squash is tender and liquid reduced.

*Although I did manage to find the patty pans, I could not find, anywhere in Queens or Nassau County, fresh okra, so had to resort to canned. It shrinks beside the squash visually, even though I waited until the last minute to add it in.

Tacos Poblanos

The recent hiatus in publishing was due to a heavy travel schedule and some family issues, but we’re back now and cooking again!

Today we share the last recipe in the original 1980s cookbook:

Tacos Poblanos

Tacos PoblanosServes 6-8
1 medium onion, chopped
2 poblano chiles, peeled, seeded and chopped
2 T. butter
1 c. tomato juice
1 c. cooked shredded chicken or turkey
1/8 t. thyme
½ t. salt
12-16 corn tortillas
Oil for frying
Salsa Verde
Sour cream (optional)

Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers and remove seeds.

Saute chiles and onion in butter until onion is transparent. Add tomato juice, chicken, thyme and salt. Simmer until most of the liquid is absorbed. Divide filling evenly in center of tortillas. Roll tortillas and secure with toothpick. Deep fry until crisp.

Place tacos on platter, remove toothpicks and cover with salsa verde. Serve immediately with sour cream on the side.

Salsa Verde

2 medium bell peppers, chunked
3 (13 oz.) cans tomatillos, drained (or 2 1/2 lbs fresh tomatillos)
1 medium onion, chopped
2 cloves garlic, chopped
½ t. cilantro
1 t. salt

If using fresh tomatillos, stew in covered saucepan with 1 cup water until soft. Combine all ingredients in blender and puree. Pour into saucepan, cover and simmer 30-40 minutes.

Chiles en Nogada

By Jessica Toledo - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=37857302

By Jessica Toledo – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=37857302

As I mentioned on our “About” page, the original cookbook never made it into print. At the time the marriage dissolved, one important recipe was still pending, as we were having trouble convincing the family to invest the time necessary for making this complicated dish and allowing us to do all the measuring.

Since it never happened, I’ll point you instead to a very authentic version on The Mija Chronicles blog.

Lengua de Res

Lengua1 beef tongue
2 cloves garlic
1 T. salt

Boil tongue, salt and garlic in water until tender, about 3 hours. When done, drain and let cool. Peel outer skin layer off and discard, and slice meat. This is another excellent taco option in flour tortillas with salsa.

Lengua Lampreada

Sliced cooked tongue
Flour
5 eggs
Oil for frying

Separate eggs and beat yolks with whisk until fluffy. Beat white with electric mixer until stiff and fold into yolks. Coat tongue with flour and then dip in egg batter. Fry in hot oil until golden brown. Serve immediately.

Lengua en Salsa (top photo)

1 beef tongue
2 cloves garlic
1 T. salt
1 large bell pepper, sliced
2 T. chopped onion
1 T. olive oil
1 (8 oz.) can tomato sauce
1 chopped jalapeño
1 c. liquid from cooked tongue

Boil tongue, salt and garlic in water until tender, about 3 hours. When done, drain (reserving 1 cup liquid) and let cool. Peel outer skin layer off and discard, and slice meat.
Lightly brown onion and bell pepper in oil in large skillet. Add remaining ingredients and the sliced tongue. Simmer covered until pepper is tender.

Avocados with Crab Stuffing

Avocado with crabServes 4
2 avocados
Crab stuffing:
½ lb. crab meat
½ c. mayonnaise
1 T. lime juice
1 chopped jalapeño
1 T. chopped fresh cilantro
1 T. chopped chives
1 T. minced onion
Salt and pepper to taste

Cut avocados in half and peel. Sprinkle lime juice on cut edges so they don’t turn brown.

Remove any shell or cartilage from crab; combine all stuffing ingredients and mix well. Fill avocado halves with stuffing and serve chilled.

Filetes a la Tampiqueña

Filetes a la Tampiquena4 (8-10 oz.) flank steaks
2 T. olive oil
1 large tomato, chopped
2 large bell peppers, cut in thin strips
1 large onion, cut in rings
3 cloves garlic, crushed
Salt and pepper to taste
1 c. water

Tenderize (pound) steaks and fry in oil in skillet until done. Remove steaks from pan and keep warm. Add remaining ingredients to oil and simmer 15 minutes (I actually had to cook the sauce 25 minutes to reduce the liquid down enough). Pour sauce over steaks (may be served over Arroz or white rice, if desired) and serve.