Category: mexican

Quick Method Frijoles (Pinto Beans)

The Wild Gems2 Comments

What you need:

1 lb of pinto beans

2 teaspoons of salt

1 teaspoon of chopped fresh cilantro

Steps:

1. Rinse beans in cold water and discard any broken pieces.

2. In a large pot add your beans and cover with water. At least 2 inches above the beans.

3. Bring the pot of water with beans to a boil and boil for 2 minutes.

4. Once the two minutes are complete, cover beans with a lid immediately, remove from stove, and allow to sit for 1 hour uninterrupted.

5. After the 1 hour, drain the beans. Refill pot with water covering the beans completely.

6. Bring pot of beans to boil and then lower to a 1 or 2 on stove and allow to simmer for 2 to 2 1/2 hours. (Mix often and add 1/4 cup water at a time if necessary. You want to make sure it’s constantly at a soft, low simmer.)

7. Add the salt 30 minutes before beans are done and add the fresh cilantro. Mix well.

*you can add bacon to the beans, or onion, peppers, etc, all optional*

Mash or serve as is with eggs, tacos, enchiladas, carnitas, anything!

Enjoy!

Try Bean And Cheese Tacos

Place corn tortillas on some foil, add a little bit of olive oil to each tortilla and rub it all over, turn over the tortillas and place your beans and cheese, fold over, and bake at 350. 10 minutes on each side.

White Enchilada Sauce With Green Chiles

The Wild GemsLeave a comment

It’s all in the sauce. This enchilada sauce is so delish. There’s a bonus to this recipe as well. It can also make a great cheese dip for tortilla chips.

Typically I’ll use left over chicken or rotisserie chicken and mix in corn to use as the enchilada filling. If I don’t have chicken I’ll use white beans mixed with corn or spinach as the filling.

Once the sauce is complete, take about a cup of the sauce and mix it with your chicken filling or bean filling until all combined.

Roll your enchiladas in corn tortillas and pour the entire sauce over the enchiladas. Top with jack cheese and fresh chopped cilantro.

Enjoy!

Pan suggestion: a glass 9×13

Servings for: 10-12 enchiladas

What You Need:

4 tablespoons of unsalted butter

1/4 chopped sweet onion

1 tablespoon of jarred minced garlic

8 oz block of monterey jack cheese shredded

1/2 cup of parmesan cheese

8 oz of cream cheese

3/4 cup whole milk

1 cup of heavy cream

(2) 4oz cans of green chilies

Salt and pepper for taste

2 tablespoons of fresh chopped cilantro

Steps:

1. Begin with a medium sauce pan on a low heat (between a 2 and 4) and melt the butter. Add in your onion and garlic and sauté until onions are soft.

2. Add your heavy cream, milk, and cream cheese. Mix until cream cheese is completely melted.

3. Next add the parmesan cheese and add 3/4 cup of the jack shredded cheese. Once melted in, add both cans of green chiles.

4. Season with a couple of dashes of salt and pepper. Add the paprika and 1 tablespoon of chopped cilantro. Mix continuously on low for 5 to 7 mins.

5. Reserve a cup of the sauce and mix with your enchilada filling.

6. Once your enchiladas are rolled up and placed in your 9×13 pan, pour the remaining sauce over the enchiladas. Top the enchiladas with the remaining Monterey Jack cheese and chopped cilantro.

7. Bake your enchiladas at 350 for 25 mins.

Hope you enjoy the sauce!

Easy Homemade Salsa and Chips

The Wild Gems2 Comments

Salsa made at home along with homemade tortilla chips just taste better! It’s all so easy and doesn’t take a lot of time at all!

HOMEMADE SALSA

What You Need:

3 decent sized Roma tomatoes

2-3 Serrano peppers (1 for a mild flavor. And make sure it’s Serrano. Jalapeño will give a different flavor.)

5-8 garlic cloves (not jarred minced garlic)

1/4 of a large white onion

Salt for seasoning

A generous handful of fresh cilantro

Steps:

1. In a small medium pot bring the tomatoes, onion, garlic, and peppers to a boil. Simmer until very soft. The skins will begin to peel.

2. Once the veggies are soft place them in a medium sized mixing bowl. Add about 1/4 cup of the water the veggies were boiling in.

3. Sprinkle with salt and add handful of fresh cilantro. Mix with a blender. Taste and add more salt or cilantro if needed. A squeeze of lime can be added, that’s optional.

HOMEMADE TORTILLA CHIPS

What you need:

Vegetable oil

Sea salt

Corn tortillas

Steps:

1. Stack 7 Corn tortilla on top of each other. Cut the stacked tortillas vertically and then horizontally. Giving you 28 corn tortilla triangles.

2. Heat your skillet to a medium heat with 1/2 inch of vegetable oil.

3. Once oil is heated (it will begin to sizzle and bubble a little) begin adding the tortillas into the oil. Fry until golden brown on both sides. (Use to tongs to flip)

4. Place finished tortilla chips on a plate with paper towels to soak the excess oil. Sprinkle with sea salt right away. Allow to cool.

Enjoy!

Arroz Con Leche – ‘Mexican Rice Pudding‘

Featured The Wild GemsLeave a comment

What You Need:

7 cups of water

1 cup of white rice

1 teaspoon of cinnamon or 1 cinnamon stick

1 12oz can of evaporated milk

1 14oz can of sweetened condensed milk

1 cup of whole milk

1/2 tablespoon of vanilla extract

Steps:

1. In a medium/large simmering pot bring the water, rice, and 1/2 teaspoon of cinnamon to a boil or the cinnamon stick. Boil for 18 minutes, uncovered.

2. Drain the liquid from rice and add the milks and vanilla extract to the pot. Keep the stove on a medium heat and mix for 20 mins consistently until thick and creamy.

3. Pour the rice pudding into a round 2 1/2 qt dish. Mix in the rest of the cinnamon (1/2 teaspoon) and continue to mix while still hot.

4. Serve right away warm or chill for 2 to 4 hours. Dash some more cinnamon on top for appeal. Enjoy!