Tag: main course
Pumpkin Seed Sauce Enchiladas
Pumpkin Seed Sauce Enchiladas
These pumpkin seed sauce enchiladas are super easy to make and are something a little different from the standard red or green sauce enchiladas. This is also a great recipe if you don’t eat meat but are still open to eating cheese.You can find pumpkin seeds in most grocery stores in the international aisle by the Mexican products. My local asian market has 2 huge aisles of Mexican foods, where they keep the seeds by the spices.
Servings: 1
Ingredients
Pumpkin Seed Sauce
- 5 tbsp pumpkin seeds
- 1 jalapeno (or 2 serranos)
- 3 garlic cloves
- 1/2 cup chicken stock or water
- 1/2 tsp salt
- 1 tbsp vegetable or canola oil
Pumpkin Seed Enchiladas
- 4 corn tortillas
- 1 tbsp vegetable or canola oil
- 3/4 cup queso fresco
Garnish
- cilantro chopped
- queso fresco crumbled
Instructions
Pumpkin Seed Sauce
- In a small skillet, lightly dry toast the jalapeño and garlic cloves for 3-4 minutes until you get a little color out of them. Peel the garlic. Set aside.
- Dry toast the pumpkin seeds for 2-3 minutes until they are golden brown. They will puff up a little bit.
- Put the jalapeño, garlic, pumpkin seeds, chicken stock, and salt into a blender.
- Puree until smooth.
- In the same skillet, add 1 tbsp of cooking oil over medium heat. Add the pumpkin seed sauce and cook for 3-4 minutes, making sure that the sauce doesn’t curdle. If it gets too thick, add a tbsp of water.
Pumpkin Seed Sauce Enchiladas
- Over medium high heat, add 1 tbsp of cooking oil to a griddle. Cook the tortillas for 30 seconds a side, just enough to be pliable. Drain on paper towel.
- Add queso fresco to each of the tortillas.
- Fold over. Disregard there being 5 enchiladas in the picture. Maybe I was a little hungry and didn’t think 4 was going to cut it for me. Guess what? Neither did 5.
- Pour the pumpkin seed sauce over the enchiladas. Garnish with more crumbled queso fresco and cilantro.
Chicken Adobo with Liver Spread
Chicken Adobo with Liver Spread
Another great Filipino adobo recipe! This adobo recipe uses skinned chicken thighs with pork liver paste added to the last 5 minutes of cooking. With the addition of the liver paste, the adobo braising sauce becomes rich and velvety. The liver paste also helps thicken the sauce. When we talk about adobo in Filipino cuisine, we need to figure out what the right ratio of vinegar to soy sauce. I like to use 1 cup vinegar to 1/2 cup soy sauce. Some people like their adobo saltier; other like more of a vinegary taste. When preparing this dish, the most important thing to remember is to not stir the dish once the vinegar is added. Let the boil cook off the acidity and raw vinegar taste. This process takes about 5 minutes. Then it is ok the add the soy sauce and stock. This goes for pretty much all Filipino adobo recipes.
Servings: 4
Ingredients
- 1 tbsp vegetable or canola oil
- 6 garlic cloves minced
- 8 bone in chicken thighs skinned
- 1 cup vinegar
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 1 cup chicken stock
- 3 bay leaves
- 1/2 cup pork liver spread
- salt and pepper to taste
Instructions
- In a large sauce pan, heat up cooking oil over medium high heat. Sauté the minced garlic for 1 minute.
- Add the chicken thighs on top of the garlic. Cook for 4-5 minutes a side.
- Add in the vinegar. The most important thing here is to not stir this dish. LEAV IT ALONE! You want the acidity of the vinegar to cook off. Let simmer for 5 minutes.
- Turn the heat down to medium low. Add in the soy sauces, chicken stock, and bay leaves. Simmer for 30-35 minutes, uncovered.
- Stir in the liver spread. Simmer for another 5 minutes.
- The liver spread will help thicken the sauce as well as add richness to the flavor.
- Serve with steamed rice.
Pork Riblets in Salsa Verde (Instant Pot)
Pork Riblets in Salsa Verde (Instant Pot)
Another great recipe featuring the Instant Pot. Pork riblets in salsa verde is a fairly easy and very inexpensive meal to make in 1 pot. Pork riblets are cut from the baby back and spare ribs. They are sold for $1.99lb at my local asian market. This meal cost less than $10 to make and serves 2-3 people. If you want to use spare ribs or baby backs, please do. They cost a little bit more, but do have more meat on them. I recommend cutting the ribs in-between the bone so you have individual ribs. They also cook a lot faster.If you don’t have a pressure cooker, you can make this in a large sauce pan on the stove top. The ribs will have to simmer covered for at least an hour instead of 30 minutes in a pressure cooker. Either way, it’s a win/win in the end.
Ingredients
- 3 lbs pork riblets, spare ribs, or baby backs
- 6 garlic cloves
- 1/2 medium onion
- 1 tbsp vegetable or canola oil
- 2 cups chicken stock or water
- 2 cups roasted salsa verde
- 1/2 cup pork riblet braising liquid
- 2 tsp black pepper
- 2 tsp salt
Instructions
- Turn your Instant Pot to the sauté setting on high heat. Add 1 tbsp of cooking oil. Cut your ribs into individual bones. Add the ribs, onions, and garlic to the Instant Pot. Cook until browned, 8-10 minutes. Add the chicken stock. Turn the Instant Pot to the pressure cooker setting on high or 30 minutes.
- After 30 minutes, the ribs should be very tender.
- Drain the riblets of the cooking liquid, saving about a 1/2 cup, Turn the pot back to the sauté function on medium heat.
- Add in 2 cups of salsa verde, salt, and pepper.
- Simmer for 5 minutes.
- Try not to eat all 3lbs of ribs at once!
