All posts filed under: Latin Flair

Guisado a La Omap

This is a dish my mom made quite often. It’s a meat and potato stew with green beans. I’ve spent years trying to get this recipe just so. I do believe I finally have. It’s so perfect on a cool evening. Ingredients… 1 pound ground turkey 1/2 a medium white onion, chopped 1 tablespoon olive oil 1 tsp salt divided 1/4 tsp pepper divided 1 large clove garlic, minced 2 medium tomatoes, chopped 6 cups beef broth 1/4 tsp oregano Pinch of comino (ground cumin) 4 potatoes, peeled and diced 1 can green beans, drained Process… Cook the ground turkey, season with 1/2 the salt salt and 1/2 the pepper, drain any fat, set aside In a stock pot heat oil to medium high Add in the onion, cook until translucent Add in the rest of the salt and pepper Add in the garlic, cook an additional 2/3 minutes, stirring often as to not burn the garlic Add in the chopped tomatoes cook another 5 minutes or so Next, add in the beef broth Add …

Dutch Oven Carnitas

Morsels of delicious, somewhat crispy, pork going on here… These are so yummy and easy to make. I used country style pork ribs (very little bone), about 3/4 pounds. Layer ingredients Bake Finished product, well almost Pan fry or toss to crisp up a bit. I used very little oil, just some olive oil cooking spray in this non-stick pan. Finished goodness. Carnitas, Ingredients… 3/4 pounds country style pork ribs 1 tsp salt 1/2 tsp dried oregano Pinch of comino (cumin) 2 garlic cloves, peeled, whole Juice of 1 orange plus peel One onion cut in half 1/8 tsp Pepper Process… Preheat oven to 300 Rub the inside of the pot with olive oil Layer the ribs then all other ingredients Cover the pot Bake at 300 for 2 hours Remove the pork from the pot reserving the liquid, liquid will form during the cooking process due to the fat in the ribs Break the pork ribs into bit size pieces using a fork and knife Heat a non stick pan to high Spray the …

Enchiritos For The Win

Who remembers these? The famous Enchirito, a Taco Bell thing, no longer on the menu. Unless… you ask?! Yup, at least in my neck of the woods they definitely are a possible indulgence at Taco Bell or as shown here, at home. I found this simple recipe on Pinterest. I opted for the easiest version, I seasoned the meat with taco seasoning and I used canned refried beans. https://pin.it/iv547fsse4hmea Throw them together in a jiffy, bake for 20-30 minutes at 350 and walla, you have one (or two) tasty treat/s! Oh so good! Top as you see fit 😉 with chopped green onion and sliced olives, or fresh chopped white onion, cilantro, sour cream or just extra sauce. * I baked this batch with slice olives on, after baking I topped the enchiritos with chopped green onion. Also, for the filling I used ground turkey instead of ground beef. Here’s the story on this delectable treat… … http://hackthemenu.com/taco-bell/secret-menu/enchirito/ Happy day, g.

Tamales 101

Well it’s that time of year, I woke up early this morning to get my batch of goodness done. Tamales at Christmastime are a tradition in my family. I can remember my paternal grandmother making them with my mom every Christmas season when I was child. My mom continued the tradition… now all 7 of my siblings try to carry on this holiday family tradition. In years past I’ve turned my tamales making into an event of sorts, inviting my daughters, cousins and grandkids to join the fun. I planned Christmas crafts for the littles and breakfast time treats for all. I would recommend doing this as a way of ringing in the holidays with loved ones and cooking ahead, if you have the time. Cooked tamales actually freeze very well. Today I have been lucky enough to have my mother in law’s influence in the tamale-making department and that’s a very good thing! I believe hers are thee best. Her masa (the outer shell of the tamale) is always spot on. The thickness of …

Chilaquiles with Eggs Over Easy 💃🏻

I grew up on this stuff, it was a once a week staple as I remember. I  always looked forward to it. It took me years to perfect my own recipe. I like the final dish to be a bit crunchy therefore the timing is crucial in my book. Some aren’t so picky with the crunch level of their chilaquiles for me it makes all the difference. This makes for a great dinner, in fact that’s the way I remember my mom serving it, it also makes a great breakfast or brunch entree too.  I hope you’ll give my recipe a whirl. I take a big short cut here by using store bought tortilla chips. I say, why the heck not… they are  perfectly seasoned and cooked to perfection.  Gather your ingredients and chop the onion. All shown here except for the cilantro, which is certainly optional.  Cook the onion until translucent and soft. Add in the 3/4 cup of enchilada sauce. I used medium (heat level) today, use what you prefer.  I’m loosely 😉 …

Crockpot Verdi Chicken

Oh this makes for a so delish burrito or taco filling! You must give it a whirl.  It is really easy and quick to come together… turn on the crockpot and go about your day.  At the end of 6 hours you’ll have a most delish chicken filling. If your doing low carb, this would surely be good on it’s on, sans tortilla.  Ingredients 3 boneless skinless chicken breasts 1/2 a medium size white onion, sliced  1/2 cup crushed tomatoes  2 cups salsa verdi (green salsa, I used Herdez, mild)  1/4 tsp garlic powder 1/4 tsp crushed oregano  1/4 tsp salt  Dash of pepper  Process Layer the bottom of your crockpot with the onion slices, next add in the chicken and all other ingredients.  Cover and cook on low for 6 hours Once done, shred the chicken with a fork, mix the chicken and salsa well.  Make your salsa verdi burritos or tacos  Enjoy!  I made burritos this time, I added shredded cheese, hot sauce and a bit of sour cream. The chicken turns out …

Spanish Brown Rice w/Vegi’s 

I picked this up at my local Walmart, it’s a great texture brown rice. Benefits of brown rice http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128#healthbenefits I followed my method for regular Spanish rice except for a few things, more liquid and a longer cooking time. I like to brown the tomato sauce as well. Bring the mix to a boil Cover and simmer on low for 1 hour. Serves approximately 6 Ingredients 1 tsp cooking oil (I use olive oil) 1 cup brown rice 1/ 3 cup tomato sauce 2 cups chicken broth 1/4 cup water 1 tsp garlic powder 1 tsp paprika 1/2 tsp onion powder 1/2 tsp salt 1 cup frozen mixed vegetables (or a frozen peas and carrot mix works well here too) Process In a medium saucepan heat the oil to medium high Begin to brown the rice, mixing often. You’ll have to watch over the pot of rice closely here as not to burn it. Mixing it quite often is your best here When the rice is somewhat browned add in the tomato sauce, continue browning with …