Tag: main course
Encremadas (Cream Enchiladas)
Encremadas (Cream Enchiladas)
Encremadas are enchiladas with sour cream added to the sauce. You can make either a green or red sauce. There is really no wrong. In this recipe, I made a simple tomatillo sauce. Instead of filling the corn tortillas and pouring the sauce over, each tortilla is dipped in the sauce and folded in half. Plate up 4 per person. Scoop a ladle of the sauce over the enchiladas. Top with crumbled queso fresco, avocado, white onion, and cilantro. If you wanted to make filled enchilada with cheese, chicken, pork, or beef and pour the sauce over that way, please give that a try.
Equipment
- Food processor or blender
Ingredients
- 5 medium tomatillos
- 2 serrano peppers
- 3 garlic cloves
- 1 cup sour cream
- salt to taste
- 12 corn tortillas
- vegetable oil
Toppings
- queso fresco crumbled
- avocado sliced
- white onion finely chopped
- cilantro chopped
Instructions
- Add the tomatillos, serrano peppers, and garlic cloves to a pot of boiling water. Boil for 10 minutes.
- Add the vegetables to a food processor with a 1/4 cup of the boiling water.
- Purée.
- Add in the sour cream and purée again.
- Pour the cream enchilada sauce into a sauce pan. Bring the sauce to a simmer then reduce the heat to low. Season with salt.
- Lightly brush oil on the corn tortillas and bake in the oven at 400 degrees for 2-3 minutes, just enough to make them pliable but not crispy. This is a good method for cooking multiple tortillas.
- Place 1 tortilla in the sauce. Dredge on both sides. Fold in half and place on a plate. I would serve 4 per person since they are lighter and not filled enchiladas.
Tacos Dorados de Papa (Crispy Potato Tacos)
Tacos Dorados de Papa (Crispy Potato Tacos)
Fried potato tacos are popular in Mexico during Lent season and for vegetarians. These tacos can be either folded over or rolled like a taquito. If folding over, you will have to use 3 toothpicks to hold them shut. Fry them for 2 minutes a side until crispy. If you made potato taquitos, cover them with all of the toppings: cheese, shredded cabbage, pico de gallo, sour cream, and hot sauce. If eating as a taco, remove the toothpicks and load them up.
Equipment
- toothpicks
Ingredients
- 3 medium red potatoes peeled and cubed
- 1 tbsp butter
- salt and pepper to taste
- 6 small flour tortillas
- vegetable oil for frying
Toppings
- cabbage shredded
- queso fresco crumbled
- pico de gallo
- Mexican sour cream
- your favorite hot sauce
Pico de Gallo
- 1 medium tomato chopped
- 1/4 medium white onion chopped
- 1/2 cup cilantro chopped
- 2 serrano peppers finely chopped
- 1 tbsp lime juice
- 1 tsp salt
Instructions
Pico de Gallo
- Mix all of the ingredients together. Let chill in he refrigerator for an hour before serving.
Potato Tacos
- Boil the potatoes in salt water for 10 minutes until soft. Drain the water.
- Mash with a potato masher. Stir in the butter. Season with salt and pepper.
- Take 2 heaping tbsp of the potatoes and smear on the top half of a small flour tortilla.
- Fold over and hold shut with 3 toothpicks.
- You should yield 6 tacos.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Place the tacos in the oil, making sure to not overcrowd the pan.
- Fry for 2 minutes a side.
- Drain on paper towel.
Argentinian Style Steak with Chimichurri Sauce
Argentinian Style Steak with Chimichurri Sauce
Argentinians love beef. They happen to have the second highest consumption rate of beef in the world, consuming an average of 125lbs per person annually. They are the third largest beef exporter in the world, right behind Brazil and Australia. It’s safe to say, they know beef.Argentinian style steaks are prepared very simply; nothing more than olive oil, sea salt and cracked black pepper. Their steaks are always grilled over a charcoal flame. The steaks are served with chimichurri sauce, which is the Argentinian version of steak sauce. Chimichurri is red wine vinegar based, with cilantro, parsley, garlic, and onions. Great steak options for grilling include ribeye, ny strip, porterhouse, top sirloin, flank steak, and skirt steak. Before you cook your steaks, let them rest at room temp for 30 minutes. To get a perfect medium rare, I like to have my steaks 1 1/4”thick, cooked 5-6 minutes a side. If you don’t have a charcoal grill: broiling, pan frying, or even baking in the oven are still good methods of cooking. High heat is the key to great steaks, so get your grill, broiler, pan, or oven hot. Your steaks will only need to be flipped once, so don’t futz around with it. Once the steak is finished to your desired doneness, let them rest for at least 10 minutes before cutting into it.
Equipment
- food processor
- chimney starter
- charcoal
- charcoal grill
Ingredients
- new york strip, ribeye, porterhouse, or t-bone 1 1/4” thick
- olive oil
- coarse ground sea salt
- coarse ground black pepper
Chimichurri Sauce
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/4 cup olive oil
- 1/4 medium white onion
- 6 garlic cloves
- 4 tbsp red wine vinegar
- 1/2 tsp coarse ground sea salt
- 1/2 tsp corase ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp hot chili flakes
Instructions
Chimichurri Sauce
- Blend all of the ingredients together. Let sit in the refrigerator for 2 hours before using.
Argentinian Style Steak
- Rub a very small amount of olive oil on your steak. Coat each side with a generous amount of sea salt and fresh cracked pepper. Let rest at room temp for 30 minutes.
- Let your charcoal turn gray in your chimney starter. Pour in the grill and place on the grate. Place the steak directly over the charcoal.
- Grill the steaks for 5-6 minutes a side for medium rare, flipping only once. Let rest for 10 minutes before serving.
- Spoon chimichurri over your steak.
