This recipe is a really simple Vegetarian option for a great Mexican side dish that can be made any time of year. Since I live with a Vegetarian, I seem to make this a lot when planning any Mexican dinner; It’s a favorite here at Kitchen237.

Salad:
1 jar nopalitos (cactus)
-Drain and rinse well!
2-3 Roma tomatoes, diced
1/2 medium sweet onion, diced
1/3 cup chopped cilantro
1-2 cloves of minced garlic
1-2 serrano or jalapeño chiles  (to taste)
1/4 cup crumbled Mexican cheese (queso fresco)

Dressing:
1 tablespoon lime juice
1 tablespoon olive oil
salt and pepper to taste

Mix all together and enjoy!

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Simple Spanish Rice

May 7, 2010

This is the basic recipe I go by to make my everyday Spanish rice. It’s so easy I can make it with my eyes closed and it’s always a big hit.

Ingredients:

  • 1 cup rice
  • 2 tbsp. tomato sauce (or tomato paste)
  • 1-2 tbsp oil
  • 2 cups chicken broth
  • 1/3 yellow onion
  • 2 garlic cloves
  • handful of cilantro
  • 1/3 Roma tomato
  • 3/4 teaspoon salt (more or less to taste)

Preparation:

Heat the oil at medium-high heat. Once the oil is hot, add the rice and saute until the rice turns a milky white. Puree the fresh tomato, onion and garlic and add into the pan. Saute until all the liquids have absorbed. Add chicken broth, tomato sauce (or paste) and salt, gently stir until boiling. Add cilantro on top for garnish and cover. Lower heat and simmer for 20 minutes.

*Feel free to experiment with veggies in the mix.

“Rajas” (pronounced ra-has, dont forget to roll those R’s) means “Strips” but in Mexican cooking it refers to strips of Chile. The Pasilla peppers are roasted, peeled and cut into strips. From there you can add whatever you’d like to them. This is a great Vegetarian-Mexican dish since the bulk of this recipe is roasted peppers you can’t go wrong serving this at a party; especially when you dont know what special diet your guests may have. It can be served as a taco in mini tortillas with Spanish rice and beans on the side.

Ingredients:

  • 8 Chile Pasillas (sometimes refered to as Poblano)
  • 1 medium onion, juilline cut
  • 3 minced garlic cloves
  • 1/2 cup Crema Mexicana
  • 1 canned corn (drained)
  • 1tbs. Chicken boullion (or veggie)
  • 2 tbs. butter
  • Queso fresco to garnish

Preparation:

Roast poblano peppers and place in a plastic bag to sweat. Peel, and shred (not too thin) discarding the stems. Warm butter in a saute pan and add the  onion, garlic and corn. Saute until the onions are cooked through and have a transparent color.  Add peppers and saute a few more minutes. Add creme and chicken boullion; simmer until thickened. Garnish with cheese.

Spicy Pinto Beans

May 7, 2010

Rice, beans and tortillas were always found in my mothers kitchen when I was growing up. Just having rice and beans with anything is a comfort food for me and they’ve become almost second nature to make. While rice only takes 20 minutes to make, beans take a lot longer and were usually made on a weekly bases in large batches and eaten throughout the week (none of this canned stuff). This is a pretty basic recipe, with just a few simple additions.

Ingredients:

  • 1 package of pinto beans
  • 1 small onion (chunked)
  • 2-3 cloves garlic
  • 2-3 Canned Jalapenos
  • 1 cup Jalapeno juice

Preparation:

Rinse beans through a strainer and put in a large pot. Fill pot with enough wantr to cover the beans about 2 inches and bring to a boil. Once you have a rolling boil, remove from heat and let beans soak for 1-4 hours (or until they are soft enough to be squished with your fingers). Discard soaking water and rinse beans one more time then  re-fill pot with water. Bring back to a boil and add onion, garlic, Jalapenos and Juice. Simmer for 1-2 hours or until the beans are soupy.

*With this you have your stock of beans which can then be prepared into re-fried beans at a later date.