Tag: Mexican
Serrano Pepper Hot Sauce
Serrano Pepper Hot Sauce
This is one of the easiest hot sauce recipes to make. Puree think ingredients, then simmer for 10 minutes. Considering how basic this is, it has a lot of flavor and has a good amount of heat. Another approach to making this would be to sauté the ingredients whole first before throwing them into the blender. Making the sauce this way brings out the flavor of the ingredients a little more. This sauce will keep in the refrigerator for 3-4 days. But I don’t know why this would last that long. It’s quite tasty.
Ingredients
- 2 medium tomatoes
- 2 serrano peppers
- 3 garlic cloves
- 1/4 medium white onion
- 1/4 cup cilantro
- 1/2 cup water
- salt to taste
- 1 tbsp vegetable or canola oil
Instructions
- There is next to no prep work for this sauce.
- Add the tomatoes, Serrano peppers, garlic, onion, cilantro, and water to a blender or food processor. Blend until smooth.
- In a skillet over medium heat, add the cooking oil. Add the sauce to the pan and simmer for 10 minutes. Add salt to taste. This will keep in the refrigerator for 3-4 days.
Chorizo Tacos
Chorizo Tacos
This is another great way to use chorizo. When I make tacos, I like to use corn tortillas. If you’d like to use flour, then please do. If you go with the corn tortillas, you need to decide if you are going to have a single or double tortilla tacos. If you are going to keep them relatively small, use a single tortilla. If you are going to load them up, make them double corn tortillas. I can get 8 tacos out of 1 lb. of meat. My favorite part of this recipe is the cilantro/onion/green onion mix I made. When I know I’m going to be eating Mexican food for a few days, I make this up and put it on everything.
Ingredients
- 1 lb chorizo
- corn tortillas
- vegetable or canola oil
Taco toppings
- cilantro finely chopped
- white onion finely chopped
- green onion finely chopped
- avocado sliced
- hot sauce of your liking
- lime wedges
- radishes sliced
Instructions
- In a skillet on medium high heat, brown the pork chorizo until fully cooked.
- On a lightly oiled griddle over medium heat, cook the tortillas for 60-90 seconds a side. Drain on paper towel.
- In a small container, mix together onion, green onion, and cilantro.
- This final step is up to you. If these tacos aren’t going to be ginormous, they can be single corn tortilla tacos. If you are going to fill them up like I did, make the tacos double corn tortillas. The filling is enough for 8 tacos, so make either 8 or 16 tortillas. Layer with the chorizo on the bottom, then, avocado, cilantro/onion/green onion mix, then a hot sauce of your choosing.
Piquin Chile Enchiladas
Piquin Chile Enchiladas
This is another way of making enchiladas that you might not be familiar with. When you think of enchiladas, you think of corn tortillas stuffed with meat and cheese covered with enchilada sauce and more cheese, baked in a glass dish in the oven. This style of enchilada really focuses on the sauce instead of being filled with meat. Once the sauce is ready, corn tortillas are cooked one at a time in the sauce. They are folded over, plated up, and topped with crumbled queso. These enchiladas are always served with some type of meat on the side, such as carnitas.
Servings: 2
Ingredients
Piquin Chile Sauce
- 2 tbsp dried piquin chiles
- 2 roma tomatoes
- 2 garlic cloves
- 1/2 medium white onion diced
- 1/2 cup water
- 2 tbsp vegetable or canola oil
The Enchiladas
- 8 corn tortillas
- queso fresco cheese crumbled
Garnish
- cilantro finely chopped
Instructions
Piquin Chile Sauce
- Lightly toast the dried piquin chiles in a small skillet for a minute.
- Add the chiles to a blender or food processor with the tomatoes, garlic, and water. Puree until smooth.
- Add the cooking oil to a large skillet over medium high heat. Sauté the onions for 4-5 minutes.
- Add the piquin chile sauce to the onions. Simmer on medium heat for 10 minutes.
The Enchiladas
- On an oiled griddle, cook corn tortillas for 1 minute a side. Drain on paper towel.
- Take one of the tortillas and place it right into the enchiladas sauce. Have the sauce simmering on low.
- Flip it over to there other side. Make sure both side are coated
- You can either fold these in half or into quarters while in the sauce. Do this to all of the tortillas.
