mexican – The Wild Gems

Easy Poblano Green Creamy Sauce (Culichi Sauce)

December 19, 2024December 19, 2024 The Wild Gems4 Comments

What You Need:

3 poblano peppers

2 teaspoons of minced garlic

A handful of cilantro

2 cups of hot water

1 tablespoon of chicken bullion seasoning

1/3 cup of Mexican cream

1/3 of a block of cream cheese

1 small onion chopped

Steps:

Place the poblanos on a cookie sheet lined with foil. Broil each side for about 5-7 minutes or until they are nice and charred.
Once the poblanos are roasted immediately place in a ziplock bag, seal, and allow to steam for 10 minutes.
When the peppers are down steaming place in a blender with the remaining ingredients and hot water (except the onion) and blend well.
Sauté chopped onion with a little bit of olive oil until soft and translucent. Pour sauce into skillet and simmer for 5-8 minutes.

That’s it!

My favorite way to enjoy this sauce is with some cooked shrimp and rice on the side. Mix the shrimp with the sauce and then scatter shredded Monterey cheese and broil until nice and melted.

OR, this taste great with some spaghetti noodles and shredded rotisserie chicken. Top with cilantro!

Enjoy!

Party Pico De Galo

April 29, 2024May 7, 2024 The Wild Gems4 Comments

This is one of my favorite things to make for outdoor parties along with homemade tortilla chips. It’s yummy and refreshing, and guests love it!

What You Need:

4 limes

6 to 8 jalapeños chopped depending on your spice level

1 medium white onion chopped

27 to 30 roma tomatoes chopped

1 bunch of cilantro finely chopped

Salt for taste

Steps:

1. Chop all veggies and mix together in a large bowl.

2. Add your lime juice from the limes and mix well. Add salt lightly, mix, and taste until you achieve your desired taste.

*tip: taste test your pico with a tortilla chip. And always add salt gently. better to have little salt where others can add salt to their pico vs your salsa coming out too salty*

3. Serve immediately or allow to refrigerate overnight before your big party.

Enjoy!

Click here to learn how to make homemade tortilla chips

Quick Tostadas

August 4, 2023August 4, 2023 The Wild Gems2 Comments

When you need a delicious quick dinner this is a great go-to! Now, I am not going to get specific with measurements of ingredients. Chop as much as you want, use as much as you want, just enjoy it!

What You Need:

Tostadas (Guerrero)

2 premade bags of beans (La Sierra Refried Beans)

Chopped up lettuce

Chopped up fresh cilantro

Chopped up fresh roma tomatoes

Queso fresco crumbled (Ranchero)

A couple of Avocados sliced up

A yummy salsa (your favorite)

Rotisserie chicken shredded

Lime sliced and ready for a good squeeze

How To Layer Your Tostada

1. Start with your tostada, then spread your refried beans. It works like glue.

2. Next add your shredded chicken or beef.

3. Then add your lettuce, tomato, cilantro, and cheese.

4. Top your tostada with an avocado slice and drizzle your favorite salsa. Squeeze lime juice all over and ENJOY!

Mexican Street Corn Side Dish Or Chip Dip

May 20, 2023May 21, 2023 The Wild GemsLeave a comment

What You Need For The Corn:

4 cups of frozen corn

1-2 tablespoon of olive oil

1 bell pepper any color you like, probably not yellow though

1 bunch of fresh cilantro chopped finely with a few leaves left out for garnish

1 jalapeño or Serrano pepper finely chopped

1/2 red or white onion chopped

2/3 cup of Mexican cheese (look for cotija or queso fresco) crumbled up

What You Need For The Dressing

3 tablespoons of sour cream

2 tablespoons of miracle whip (I prefer miracle whip over Mayo. It just has a different flavor to me)

2-3 limes for squeezing

1/2 teaspoon of cumin

1/2 teaspoon of smoked paprika

1/4 teaspoon of salt

1/4 teaspoon of chili powder

Steps:

1. Start by heating the olive oil on medium high in a skillet. Add the corn and cook until lightly charred. 7 to 10 minutes, once charred add to a large bowl.

2. Add the chopped bell pepper, jalapeño or Serrano pepper, cilantro, and onion to the large bowl with the charred corn.

3. In a small bowl add the ingredients for the dressing and mix well.

4. Add the dressing to the large bowl with the corn and mix well. Add 1/2 of the crumbled mexican cheese. Taste, and add additional lime or salt if needed.

5. Garnish with the remaining cheese and cilantro and serve. Or cover and place in the fridge for up to 8 hours.

Enjoy!

Yellow Chile Poppers With Bacon And Cream Cheese

June 16, 2022June 16, 2022 The Wild Gems1 Comment

Little story behind these. I worked at the bank awhile back (this was maybe almost ten years ago) and we had a pot luck. A guy I worked with at the time, Pablo, brought these in and I thought they were the most delicious thing ever!

Everyone uses jalapeños to make poppers but these were with yellow chilies. They also weren’t fancy like how most wrap the bacon around the pepper. They were simple!

I brought some home to share with my husband and he loved them as well. After we analyzed them we were like, “these are actually really easy to make!” And now we make them all the time for gatherings or cook outs.

Thank you Pablo!

Enjoy!

Servings: 16-20 peppers

Note: you will need a grill and someone who knows how to work the grill.

What You Need:

8 to 10 yellow chiles (each Chile makes two poppers)

8oz of cream cheese

2 cups of shredded cheddar or mixed cheese

1 pack of bacon cooked and cut or broke into 1 inch pieces give or take

Bacon tip: instead of frying, save yourself some time and bake at 400 for 15 to 20 mins and a pan sheet lined with foil. So much better, trust me.

Steps:

1. Cut all the peppers in half removing all seeds. Smooth on cream cheese onto each pepper, add cheese on peppers, then lay a pieces of bacon on each pepper.

2. Grill the peppers on low medium heat for about 15 minutes. When the cheese is melted and the bottoms begin to char they are complete.

These are so good and easy! Enjoy!

Quick Adobo Chicken/Shrimp With 2 Ingredients

June 12, 2022 The Wild GemsLeave a comment

What You Need:

Adobo seasoning

1 can of chipotle’s in adobo sauce (1 can per pound)

1 lb of chopped chicken or shrimp cooked (this would be great for shredded chicken as well)

( a recipe for chopped chicken click here )

Steps:

1. When cooking your chicken or shrimp gently season with the adobo seasoning. set aside. Pour your sauce in the same skillet and gently stir to warm up. Add in your chicken or shrimp and enjoy with a side of rice and beans!

Rice recipe click here

Bean recipe click here

Enjoy!

That’s it! FYI this is a little on the spicy side

Chicken Poblano

June 7, 2022June 7, 2022 The Wild GemsLeave a comment

What You Need:

4 poblano peppers

1 cup of heavy cream

1/4 cup of sour cream

1/2 cup shredded Monterey Jack cheese

Salt and pepper for taste

1/4 of an onion chopped

1/2 tablespoon of garlic

1/2 cup of corn

1 lb of cooked chopped chicken recipe (link below)

https://thewildgems.com/perfect-chopped-chicken-on-the-skillet-never-overcook-again/

Steps:

1. On a sheet pan, lay out some foil and place your peppers on it. Set your oven on broil and broil the peppers until they are roasted on both sides. (They are ready when they have a charred look)

2. Once the peppers are done in the broiler place them in a large ziplock bag immediately. Close the bag and allow to steam for 10 mins.

3. While the peppers are steaming cook your chicken and set aside. (The recipe above cooks your chicken in 6 minutes)

4. The peppers should be done now. Peel the skin and remove the seeds. Cut in strips. If some strips are really longer just cut the strip in half.

5. Now we are ready for the sauce. In the same skillet you used the chicken, sauté the onions and garlic with a little bit of butter or oil. Once onions are soft add the heavy cream and sour cream. Mix well. Then mix in the cheese until all combined. Add the poblano strips and corn and allow to simmer for 5 to 8 mins. Seasoning with salt and pepper.

4. Once the sauce is warm and bubbly add in your chicken and serve immediately with a side of rice. The rice mixed with the sauce is so delish.

Note: if you want more sauce just add extra heavy cream, sour cream, and cheese. Simple! And if you don’t want chicken chunks I would suggest shredding the chicken.

Rice recipe (click here)

Enjoy!

Basic Rice Recipe

June 6, 2022March 21, 2023 The Wild Gems4 Comments

Servings: 6 to 8 people

What You Need:

1 1/2 cup of long grain rice (un-rinsed)

2 1/2 cups of water

1 1/2 to 2 teaspoons of chicken bouillon seasoning or salt

1 tablespoon of unsalted butter

1/4 cup of frozen corn (optional)

2 tablespoons of canola or vegetable oil

Steps:

1. In a medium pot or skillet oil your pan and sauté rice on a medium heat until all the rice is brown and toasted. (Doing this adds flavor to the rice)

2. Add the water, bring the pot to a low, and the butter and seasoning and cover rice with a lid. Set the timer for 15 mins. Checking the rice at least 2 times to give it a mix or fluff. Once the water is fully absorbed remove from the stove, keep lid slightly on, and allow to steam cook for 10 mins.

Note: If you’re going to add corn add it 5 minutes before the timer goes off.

3. Fluff with fork and enjoy. Add additional butter or seasoning if necessary.

Note: if you want to make more rice, you always just double the water to the rice.

This is the seasoning I use for the rice.

Homemade MILD Red Sauce For Enchiladas, Chilaquiles, Or Pozole

May 11, 2022June 23, 2022 The Wild GemsLeave a comment

Makes 2 1/2 cups of sauce

Note: Use this recipe as a guide as well. Feel free to use different peppers or try different seasonings. This is a mild sauce but it’s delicious! If you want to increase the spice add more of the Chile de arbol peppers.

What You Need:

6 Chili Colorado Entero

4 Chile de arbol

1/4 of a yellow onion

4 garlic cloves peeled

2 teaspoons of chicken seasoning

2 tablespoons of canola or vegetable oil

Steps:

1. In a medium pot, add your peppers, onion, and garlic. Cover with water and bring to a low boil. Cover partially with lid and allow to simmer until peppers are completely soft. (About 15 mins)

2. Once veggies are soft, add to a blender with about 1-2 cups of water from which the chiles were boiling.

3. Once completely blended, strain the sauce through a strainer. Discarding the paste.

4. Rinse the pot you used for boiling the peppers and place on stove at a medium low heat. Add the oil, then the sauce, then the seasoning. Allow to simmer for about ten minutes.

That’s it! Seems intimidating, but it’s really not.

Enjoy!

Add more of these for more spice. Be mindful though!

You can boil the garlic with the skin on, just don’t forget to remove it when it’s all down boiling.

A beautiful red. There are other peppers out there though that you can use that will provide a darker red.

Doesn’t have to be a fancy strainer. This is what I used.

Yummy red sauce after simmering on the stove. (The sauce is not done once blended. It needs to be cooked on the stove.)

Tio’s Shrimp Cocktail

May 1, 2022April 17, 2023 The Wild GemsLeave a comment

Servings 10 to 12

What You Need:

4 lbs of shrimp peeled and deveined

2 cucumbers chopped

1 Serrano pepper finely chopped

3 large tomatoes chopped

2 celery sticks (1 chopped)

6-7 limes juiced

1 qt of calamato juice or half of a 2qt bottle

1/2 white onion finely chopped

1/4 of white onion un-chopped

1 teaspoon of pepper

3-4 teaspoons of salt

1 tablespoon of cilantro chopped

Steps:

1. First prep your veggies. Add your chopped pepper, onion, tomato, cucumber, cilantro, and celery in an extra sized large bowl. Cover and set aside in the fridge.

2. Prep your shrimp, removing the skin and devein (optional). Once the shrimp are done (can be like forever. Have someone help you!) place in a kitchen pot. Cover with water, add the 1 celery stick, 1/4 of an onion and bring to a boil, removing the foam. Boil for 1 minute. Reserve a cup of the shrimp water.

3. Remove the veggies from the fridge and add the shrimp once cooled. Then add the lime juice, Clamato, shrimp juice, salt, and mix well. Add additional salt, pepper, extra cilantro and lime juice if needed or until desired taste.

Enjoy!

Serve with tostadas or Tortillas chips. Add in hot sauce and freshly diced avocados!