Carne Asada Fries

I feel bad for even posting this on here, buttttt I think everyone needs a cheat day. As long as the flavor is still there then why not right?? Enjoy! 

Ingredients:

• 1 bag of cooked Beef Fajitas.

• 3 potatoes, cut in strips.

• Lawry's Seasoning Salt.

• Grated cheese of your choice. 

• Sour Cream.

• Guacamole.

• Pato Sauce.

Directions: 

Follow directions for the French fries in my previous post. Cut the beef into little cubes and follow the directions on the bag.

And you are done! Haha. Garnish with your favorite toppings. 

Chile Rellenos with Mexican Rice

 

 

This happens to be my favorite food, and I am not going to lie, it is the most time consuming thing to cook! I started cooking at 12:30-ish and didn't finish until about 7pm! Granted my daughter has needs so I had stop ever so often but luckily my sister was over to help me with her. Any who, every time I cook these I have to make a lot only because I know I won't be making them in a while haha! Now, this is one of those meals that practice makes perfect. And today, they were perfect and simply undoubtedly delicious. Enjoy!

Ingredients:

• Pablano Peppers (I used 12-- 6 cheese, 6 meat) 

• 6 eggs, yolk separated from egg whites

• 1/2 lb of cheese of your choice, sheredded. I used Monterey Jack

• 6 Roma Tomatoes

• 1/4 onion

• 1 Jalapeño 

• 1 lb of Ground Beef

• 1 cup of Rice 

• 4 tablespoon of Chicken Boullion

• Spanish Olives

• Raisins

• Pork Lard (optional)

Directions:

Before we begin, clean the Poblano Peppers with cold soapy water and dry when done. Cut a little slit on the side of each pepper about 1/2 of an inch or less to let the steam come in. 

Heat up a roasting pan on medium high to roast your peppers. 

While the peppers roast start on the meat filling. 

Cook the ground meat and drain when cooked thoroughly.

Return meat to pan and add 1 table spoon of chicken bouillon, olives, raisins and set aside to cool down. I know it sounds weird but trust me, it is SO good.

 

Now don't forget on the peppers! They have to be toasted but not burnt or when it come to peeling them you might get a hole which will make stuffing and frying impossible.

Once roasted on each side place inside a bag and close tightly. The moister is going to help the pepper sweat which will make it is easier to peel.

 

Once in bag let them sit until skin looks lifted. Peel skin off like so makes sure to get all of the skin.

 

Let peppers sit for 10 minutes. Meanwhile start on the salsa for the meat filled Chile Rellenos. 

In a medium sauce pan bring the pot filled with water to a boil add 4 tomatoes and jalapeño. Once you see the skin of the tomatoes peel turn off your stove. Take all of the skin off the tomatoes but be careful not to let tomato juice out. Now on my jalapeño I took off the seeds-I wanted the spice but I also wanted to enjoy my food lol. 

Place everything in a blender with NO water! Include a tablespoon of Chicken Bouillon. And blend until smooth.

Place salsa back in a sauce pan and cover.

Now to stuff! This to me was the hardest! Here is where practice makes perfect comes in. You can choose to wear a glove during this because if you get a hot pepper your index finger is going to burn all day. 

Take your pepper and find the slit you made early this hole should not become more than maybe 3 inches long! We have to take out the seeds first so

hold your pepper upside down and with your index finger scoop the seed out. Try your best to get the all out without making a hole in the pepper. Plus no one want a mouthful of seeds.

When seeds are completely gone start to stuff your pepper with both your index finger, middle and your thumb. 

Do the same with the meat. I use a spoon with this one. 

Once you are done stuffing all your peppers, coat your pepper in flour. 

I used Pork Lard to fry these but that is up to you. I grew up to it so using anything other than the lard doesn't taste as good. Any way, heat your choice of oil or lard up. 

Take your eggs and seperate them. In a mixer mix the egg whites until they are stiff or when you hold upside down they won't fall but be careful haha.

Once stiff add the yolk and blended until well mixed. When mixed dip a pepper in batter and fry until golden brown. 

Place fried chiles in a baking pan and turn oven to warm meanwhile we cook the rice. 

Take a cup of rice and rinse with cold water until the water is no longer murky.

Drain. And in a medium size skillet warm up about 2 tablespoon of lard (yet again optional) and wait until heat up. Take your well drained rice and fry the rice until golden brown.

Meanwhile it fries start on the sauce. In a blender take 2 tomatoes, 1/4 of an onion, and 1 tablespoon of chicken bouillon with 1/4 cup of water and blended until smooth.

 

Once rice is golden brown add the tomato mixure along with 2 cups of water and bring to a boil.

When it comes to a boil turn heat to low and cover for about 15-20 minutes. Stir along the process but be careful not stir too much. 

And you are done! I know it is a lot of steps and work but trust me when you are finish you won't be disappointed! 

Don't forget to comment below! :)

- Dulce

Smoky Chipotle Tortilla Soup

Sorry I haven't posted any recipes but my daughter has been sick so there hasn't been much cooking going on. On the bright side, I am back...

Easiest tortilla soup you will ever make. It will take you maybe 20 minutes, tops.

Ingredients 

• 1/2 of a white onion, cubed.

• 2 zucchinis, cubed.

• 1 Garlic clove, minced.

• 1 can of corn, drained. 

• 1 jar of Roasted  Red Bell Peppers. (You can roasted your own but this way is easier)

• 1 teaspoon of Poultry Seasoning.

• 1 teaspoon of Cumin.

• 1 tablespoon of Vegetable Oil.

• 1 can of Chipotle Pepper in Adobo Sauce (you can find these in the Mexican aisle) 

• 1 14.5 oz can of Petite Tomatoes.

• 1 8 oz can of Tomato Sauce. 

• 2 chicken breasts, cut into strips. 

• 3 cups of good Chicken Stock. 

• Salt and Pepper to taste. 

Garnish

• Avocado 

• Sour Cream

• Tortilla Strips

Directions: 

Start off by heating a skillet to medium high and drain your can of corn. Once skillet is hot place corn in skillet and roast your corn (6 minutes) like so... And set aside. 

Cut your chicken breast into strips and season with poultry seasoning and cumin.

Heat oil on medium high and cook chicken for about 6 minutes. Meanwhile, cut your veggies. Like mentioned I just bought already roasted bell peppers, here is what it looks like... 

Once veggies are cut, set aside and shred your chipotle peppers with two forks. I used 3 chipotle peppers we like ours spicy.

Gather all ingredients and place in pot and let everything marry and soften for about 5 minutes. Open your cans of tomatoes and sauce and place in pot as well.

Now, as you may know tomatoes are high in acidity so in order to keep the smokiness of all the ingredients I add roughly about 2 tablespoons of Brown Sugar and mix well.

Add three cups of chicken broth bring to boil. And that's it! Garnish with your favorite toppings. 

It's Undoubtedly Delicious!  

Comment below if you have any questions or feedback :) 

-Dulce