Mexican Fiesta

Here's a pic of the ingredients I bought, the rest of the stuff I had.

On these recipes...they are my own. I just sort of experimented until I got to the point where my child and I liked it. I never had anyone teach me how to make this stuff so if its not traditional or something....well sorry. I'd love to have someone tell me a better way to soften corn tortillas, a better chili con queso recipe, etc.

On tortillas...I prefer corn tortillas over flour tortillas in my enchilladas and flautas. You can make either dish out of any type of tortilla though so if you want to avoid a substantial amount of work you can switch out the corn tortillas in my recipes with flour. Actually my daughter prefers the flour so what I usually do is make about a half and half mix.

On heat...the way it all came out this time is what I'd describe as mild. Its important to understand that if you want this hotter or milder you just adjust the pepper content. Personally I like it hot enough to make you sweat but not hot enough to make your eyes water.

Basic Chicken Recipe:

This is the base for all the TexMex dishes I make. You could substitue a flank steak if you prefer beef and pretty much leave everything else the same. Also, I saute the meat for this which many here in Texas would consider heresy. You could grill it if you wish...but the cooking for this is already a lot of work and I like how it comes out this way.

3-4 lbs Boneless Skinless Chicken Breast
2 Serrano Peppers
2 Bell Peppers
1 Medium Onion
1 Tbsp EVOO
1 Tbsp Season Salt
2 Tspn Chili Powder
4 Squirts Tobasco
4 Squirts Tarragon Vinegar

Clean chicken breasts and remove all fat etc.

Slice 1/2 way through on both sides, vertically on one side and horizontally on the other. Dry and add to a medium bowl. Chop the serrano peppers into small pieces and add to bowl with all other ingredients. Mix and flip around well and allow to marinate for an hour or more.

I cook 3/4 of the chicken first to use in the flautas and enchilladas and save the balance to make for fajitas right before I serve everything.

Saute the chicken

with marinade ingredients at low to medium heat in about a tablespoon of EVOO covered until cooked all the way through, flipping and cutting with your wooden flippers as you go. You want the chicken tender and broken into small pieces. Turn heat up to a bit over medium and cook at higher heat until chiken starts to brown a bit, then add bell pepper and onion at the end. For the flautas or enchilladas its important that the peppers and onion be well softened, for the fajitas I prefer them to have a bit of crunch so I don't leave them in long at all.

Pinto Beans:

1 16oz Package of "Rajin Cajun" Pinto Beans
1/4 cup Pace Picante Sauce (hot, med, mild to taste)
1 Medium Yellow Onion
1 Teaspon Chili Powder
1/3lb Any Brand Breakfast Sausage (I use Jimmy Dean Hot)

I start these first when I'm doing this, about 10-11am.

Brown and crumble sausage (substitute a few strips of bacon cut into 1" squares if you prefer - the point is to add the pork fat to flavor the beans) and add to a crock pot with onion (cut into 1/8's) seasoning package, chili powder and picante sauce, wash the beans in a collander add them. Cover with water to about 1" over the contents of the pot. Bring to a boil, then reduce and cook 3hrs or until beans are tender. Garnish with Chopped cilantro when serving.

Mexican Rice:

I use an 8oz package of "Vigo Mexican Rice with corn (completely Seasoned)" prepared according to the package instructions.

Chili con Queso:

Velveeta
Pace Picante Sauce
Milk or Cream
Chopped Cilantro

I didn't give quantities because this is done to taste. I usually use about 1/4 of a large loaf of velveeta cut into sqaures to facilitate melting. I add Pace Picante Sauce to taste (use mild, med or hot as you prefer - I use hot) about 1/2 cup. Melt in a microwave on half power (to prevent burning) for 5 minutes, stir then melt for an additional 3 minutes again at half power. Add milk, cream or even butter to get the desired consistency. Reheat just before serving as necessary and garnish with chopped cilantro.

I know, velveeta. If anyone knows how to make a good CCQ with real cheese I'd love to have the recipe.

Pico de Gallo (what some call salsa):

1 whole onion, finely chopped
3 small to medium tomatos, chopped into about 1/2" pieces
2 cloves garlic finely chopped
2 Serrano peppers, finely chopped
Approx 1/2 bunch Cilantro, finely chopped (remove large stems)
2 Limes
2-3 teaspoons of Tarragon Vinegar to taste
Salt to taste

Combine all the ingredients in a container and let sit for 2 hours before serving. This is an excellent garnish or go-with for any TexMex dish. Any place above where I said "finely chopped" pulsed in a food processor is fine (although using a food processor for this is blasphemy in Texas).

Here's a pic of my daughter and some right wing lunatic making the Pico de Gallo.

Flautas:

The kids love these.

Allow the chicken to cool and crumble it, then add grated mexican cheeses to about 1/3 cheese and 2/3 chicken. Soften the tortillas in a pan with a tiny bit of oil 2 or 3 at a time. Roll about a tablespoon of the chicken and cheese mix into each tortilla and secure with a toothpick. Fry in vegetable oil until they start to brown, then remove and drain well. Remove the toothpicks.

Enchilladas:

I used Angela's recipe from last week except I substituted Tomatilla sauce instead of picante and I used corn tortillas.

Here's a pic of the Final Result!

What you have in that pic is (top to bottom left to right) Pinto Beans, Mexican Corn, Chicken Fajitas, Chili Con Queso, Pico de Gallo, Warmed Flour Tortillas under a bowl, Sour Cream, Enchilladas, Flautas.

I know, poor presentation. Hey I'm a cook not a chef!