Tag Archives: Mexican Cuisine

Elote

Posted on September 3, 2011 | Leave a comment

Elote is a Mexican street food – basically corn on the cob.  You may see it frequently being sold in some neighborhoods by people pushing little metal carts.  I really liked having my grilled corn like this, it gave it a nice creamy flavor with a little punch.  (Mr. Foodie said it was a little too creamy for his taste.)    It would be a little bit rich to have your corn this way all the time, but it was a nice addition to our little weekend BBQ feast.

ELOTE

Ingredients:

4 Ears of corn, still in husks but silk removed

1/4 Cup Melted Butter

1/4 Cup Mayonaise

Juice of 1/2 Lime

Crumbled Cotija Cheese

Hot Mexican Chile Powder

Lime Wedges

Directions:

1.  Grill corn in husks about 15-20 minutes, turning at least once during cooking time.

2.  While corn is grilling, mix melted butter, mayonaise and lime juice until well blended.

3.  Remove corn from grill, remove or pull back husks and spread butter mixture onto corn.

4.  Sprinkle with desired amount of chile powder and cotija cheese before serving with lime wedges.

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Mexi-Dog

Posted on July 11, 2011 | 2 Comments

With the summer upon us and everyone out there grillin’ and chillin’, I’ve noticed a lot of hoopla surrounding hot dogs.  I subscribe to a good amount of foodie magazines and hot dogs seem like a big summer topic.  Not just what brand of hot dog is the best but what kind of toppings to put on your dog.  I have to admit, the first time I saw all the topics on a Chicago style hot dog, I was repulsed.  There was just too much going on for me.  But that was years ago and I’ve gotten more adventurous with my hot dogs since then!  Mr. Foodie and I decided to fire up the grill for lunch and do hot dogs.  He chose to go with a BBQ Bacon Cheese Dog, which is topped with exactly what it sounds like – bacon, bbq sauce and cheese.  I decided to get my creative juices flowing and came up with this Mexi-Dog.  I actually enjoyed it a lot.  It was definitely a step in a more interesting direction than my usual hot dog, which usually has some ketchup on it…maybe.

MEXI-DOG

Ingredients:

Your favorite type of hot dog, grilled

Bun (I suppose you could go really Mexican and use a tortilla but I didn’t.)

Toppings:

Avocado, diced

Onion, diced

Bacon Pieces

Jalapenos (seeded), grilled then diced

Mexican Crema

Cotija Cheese, crumbled

Directions:

1.  Place hot dog in bun (or tortilla) and top with as much or as little of the topping ingredients as you like.

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Lime Chicken Soft Tacos

Posted on April 3, 2011 | 1 Comment

It’s been a while since I posted.  There was a mishap with Foodie Jr. and my camera…long story short:  regular lens went caput.  So, I have been documenting my food life from Mr. Foodie’s iphone, which takes pretty decent pictures, until a new lens is purchased.

This is actually one of Mr. Foodie’s favorite dinners and when pressed for his choice on the weekly menu, I would say that 8 times out of 10, he picks this.  It is not complicated, but I would say it is unique, not your typical taco flavors.  Something about the way the ingredients come together gives it a great flavor.  Nothing is overpowering and it is not spicy, so it is also very kid friendly.  I don’t measure this anymore, I just sort of eyeball everything. I encourage you to do the same and play with the flavors to your family’s liking.

LIME CHICKEN SOFT TACOS

Ingredients:

1 lb. Chicken Breast meat, cut into small pieces

1/8 Cup + 1 TBS Balsamic Vinegar (I like to use a fruit flavored one, like blackberry or black currant – I always have these on hand.)

2 Tsp Sugar

Juice from 1/2 Large Lime

2 Generous Pinches each of Salt & Black Pepper

1 TBS Roasted Garlic Paste (I like the Tra Vigne brand) or 2-3 Cloves of Fresh Minced Garlic

1 Tsp Dried Oregano ( I would not use fresh for this recipe)

Flour Tortillas and Your Preferred Taco Fixin’s

Directions:

1.  In a skillet over medium heat, cook chicken through, but not totally browned.

2.  Add vinegar, sugar, lime juice, salt, pepper, garlic and oregano and blend until chicken is coated.

3.  Cook until it is reduced down, the vinegar mixture will make a sort of glaze.

4.  Remove from heat and use meat mixture in tortillas to build your taco with whatever toppings you prefer.

 

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Roasted Jalapeno Salsa

Posted on February 16, 2011 | 3 Comments

We decided to change up our ‘Taco Tuesdays’ last week and have nachos instead.  I decided to do a homemade salsa with roasted jalapenos instead of using a jarred red sauce.  We were happy with the results and it went well with the white cheddar cheese sauce I made for the nachos.  We love the tang of lime with our Mexican dishes and this fit the bill, you may want to add a little less lime juice per your own personal taste.  Aside from the roasting of the jalapenos, this is a very quick salsa to blend up for a weeknight.  This recipe makes a lot so it can be used for several meals.

ROASTED JALAPENO SALSA

Ingredients:

4 Good Sized Jalapeno Peppers, halved and seeded

2 TBS Minced Garlic

1/3 Cup Chopped Onion

2-3 TBS Olive Oil

1 Small Bunch of Fresh Cilantro, chopped

1/2 Cup + 3 TBS Chicken Broth

Juice of one lime

Salt & Pepper, to taste

Directions:

1.  Pre-heat oven to 400 degrees.

2.  Season peppers with salt and pepper and place on a baking sheet.  Roast in oven for about 30 minutes.  Ovens will vary but peppers should have some black char on them.

3.  Place roasted peppers and all other ingredients in blender and blend until you have a smooth consistency.

4.  Season with more salt and pepper, to taste – then you are ready to serve!

 

 

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