• Green Chile, Chicken, & Cheese Tamales

    November 19, 2024 Author: Rachel
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    Recipe from Chef Helen Lampkin. Yields about 15 tamales

    Tamale Ingredients:

    • 1 3/4 c. Masa Harina Tamale flour
    • 1 1/8 c. hot water
    • 5 oz. butter shortening
    • 2 tsp. salt
    • 3/4 tsp. baking powder
    • 1/2 c. chicken stock
    • 1/2 c. green chiles, roasted, peeled, and chopped
    • 3/4 c. cooked chicken, shredded
    • 1/2 c. Monterey Jack cheese, shredded
    • Corn husks, soaked in hot water and then drained
    • Serve with red chile sauce(below), green chile sauce, and/or crema

    Red Chile Sauce Ingredients:

    • 2 TBSP canola/vegetable oil
    • 1/2 c. finely diced sweet onion
    • 2 tsp. garlic, minced
    • 1 TBSP flour or rice flour
    • 1/2 c. (2 oz.) New Mexican Red Chile Powder
    • 2 1/2 c. water or chicken stock
    • 1/2 tsp. cumin
    • Salt, to taste

    Tamale Directions:

    1. Prepare the Masa Harina Tamale Flour: In a bowl add the Masa Harina Tamale Flour; then stir in hot water until it is well combined. Yields 1 lb./2c. prepared Masa Harina Tamale Flour.
    2. Prepare Tamale Dough/Prepared Masa: In a stand mixer, whip the shortening for a few minutes until light and fluffy (2-3 minutes). Mix in baking powder and salt. Gradually mix in masa a handful at a time until all mixed in with the shortening. Slowly add the chicken stock (you may not use the full amount). Once mixed, taste for seasoning and add salt if necessary. Test to see if it’s ready by dropping a spoonful of tamale dough into a cup of water – if it floats, it’s ready. Cover and chill for 30 minutes.
    3. Prepare Fillings: Either mix the chile, chicken, and cheese together or you can leave them separate and have an assembly line to fill each tamale.
    4. Prepare Tamales: Take a soaked and drained corn husk, and add 2 TBSP of prepared masa into a rectangle shape on the wide end of the husk (about 1/4 inch thick). Top with 1 heaping TBSP of filling in the center of the spread masa. Fold one side of the husk over the masa and then fold the other side of the husk over the top of the first folded side. Fold up the bottom of the husk and tie the bottom fold/flap closed with kitchen twine.
    5. Cook Tamales: Fill the bottom of the steamer with 2 inches of water; place a layer of corn husks on the bottom of the steam rack, then layer in tamales. Top with another layer of husks. Cover with lid. Steam over low heat for 50-60 minutes. Let rest for 10 minutes. If you peel away the edge of the husk easily from the tamale, then the masa has set and is ready to eat.

    Red Chile Sauce Directions:

    • In a skillet, heat oil, and then add the onion and saute until soften (about 3 minutes). Add the garlic and saute for 1 more minutes. Stir in the flour and chile powder. Add water and whisk until smooth; then add the cumin. Bring to a boil and lower to simmer and simmer for about 15 minutes for the sauce to thicken a bit. If too thick, add a little more water/stock. Taste and season with salt.

    Green Chile, Chicken, & Cheese Tamales:

  • Vegetarian Green Chile Sauce

    October 28, 2024 Author: Rachel
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    Recipe adapted from Rancho De Chimayo Cookbook.

    Ingredients:

    • 4 c. vegetable broth
    • 1 quart sized bag of frozen roasted green chiles, thawed and chopped
    • 3 Roma tomatoes (smoked, optional) or 1 c. canned crushed tomatoes
    • 1 TBSP onion, minced
    • 1 tsp. garlic salt, or more to taste
    • 2 TBSP cornstarch dissolved in 2 TBSP water

    Directions:

    1. Combine vegetable broth through garlic salt in a saucepan and bring to a boil over medium-high heat. Continue boiling to reduce mixture for about 15 minutes and then add the cornstarch mixture.
    2. Reduce heat to a simmer and cook for 5 to 20 minutes. The sauce should be reduced by about 1/4, thickened but quite pourable with no taste of raw cornstarch.
    3. Taste and adjust seasoning.

    Vegetarian Green Chile Sauce:

  • Chicken Crepes with Poblano Cream Sauce

    October 2, 2024 Author: Rachel
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    Recipe from Chef Helen Lampkin.

    Ingredients:

    Crepe Ingredients:

    • 2 TBSP butter, melted
    • 2 large eggs
    • 1 c. whole milk
    • 1/3 c. water
    • 1 tsp. vanilla
    • 1 c. flour
    • 1/4 tsp. salt
    • 2 TBSP sugar
    • Melted butter for cooking crepes

    Crepe Filling:

    • 2-3 cooked chicken breasts, petite dice
    • 1 c. fresh or frozen corn
    • 1 c. orange bell pepper, petite dice
    • 1 shallot, petite dice
    • Salt and pepper, to taste

    Poblano Cream Sauce:

    • 2 c. heavy whipping cream
    • 4 oz. cream cheese, softened
    • 2 – 3 poblano chiles, roasted, peeled, petite dice (reserve some for garnish)
    • Salt, to taste

    Directions:

    1. Crepe Batter: Using an electric mixer, blend the melted butter, eggs, milk, water, and vanilla together. Combine dry ingredients in a bowl, then add them to the milk mixture and blend until smooth consistency. Cover and refrigerate for at least 1 hour or preferably overnight.
    2. Prepare Crepes: Heat a 9-10 inch crepe pan or nonstick skillet. Brush pan with melted butter and pour a scant 1/4 c. of batter into the pan and swirl the pan until the batter covers the surface. Cook until the crepe is slightly brown (about 30 seconds). Carefully loosen the edges and then flip the crepe. Cook for another 30 seconds or until the second side is lightly browned. Remove from pan and continue cooking until batter is used. As you finish each crepe, stack them in between sheets of parchment paper or wax paper. Cover with a clean kitchen towel.
    3. Prepare Filling: Saute corn, bell pepper, and shallot until veggies are softened, add the chicken and toss to combine and season with salt and pepper. Set aside.
    4. Prepare Poblano Cream Sauce: In a small saucepan heat cream, cream cheese, and 3 TBSP (or more) of diced poblanos. Add salt to taste. Set aside. Reheat just before serving.
    5. Build the Crepes: Preheat oven to 325F. Line a baking sheet with parchment paper. Spoon chicken mixture onto crepe and gently roll up and then place onto the baking sheet. After you have filled and rolled all of the crepes, cover the baking sheet with foil and bake until warmed through, about 15 minutes. Reheat poblano cream sauce. When crepes are done, add some poblano cream sauce to your plate, add your crepes, top with more poblano cream sauce, and garnish with reserved roasted poblano chiles.

    Chicken Crepes with Poblano Cream Sauce:


  • Charred Corn Salad

    August 21, 2024 Author: Rachel
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    Adapted from Caroline Chambers.

    Salad Ingredients:

    • 4 ears of corn, charred and chopped off cob (or 12 oz. frozen fire roasted corn prepared according to package)
    • Tajin, to taste
    • 1 – 2 red bell peppers, charred and chopped
    • Romaine lettuce
    • 1 bunch of cilantro, chopped
    • 1 can black beans, drained and rinsed
    • Cooked chicken, sliced, optional
    • Pepitas, to taste
    • 1/2 c. cotija cheese, crumbled

    Verde Dressing Ingredients:

    • 1/2 c. mayonnaise
    • 1/4 c. Red Clay verde hot sauce or verda salsa of choice, more or less to taste

    Directions:

    1. Corn: Char corn and chop off cob or prepare frozen fire roasted corn according to package. While still hot, sprinkle with Tajin, to taste. Set aside to cool.
    2. Red Pepper: Char, seed and chop. Set aside to cool.
    3. Verde Dressing: Combine mayonnaise and hot sauce, taste and adjust seasoning.
    4. Salad: In a large salad serving bowl, fill bowl with lettuce; add the cilantro, beans, cooled corn, cooled red pepper, chicken (if using), pepitas, and cotija. Toss salad and then add the dressing and toss to combine.

    Charred Corn Salad:

  • Amazing Green Rice and Creamy Corn

    July 17, 2024 Author: Rachel
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    Recipes adapted from Pinch of Yum

    Rice Ingredients:

    • 1 1/2 c. long-grain white rice
    • 1 bunch cilantro (about 1 c. packed)
    • 3–4 c. fresh spinach
    • 1 shallot (or small onion), peeled and roughly chopped
    • 1 jalapeno pepper, roughly chopped 
    • 1–2 garlic cloves
    • 2 TBSP olive oil
    • 1/2 tsp. salt (1 tsp. salt if using water)
    • 2 c. chicken or vegetable broth, or water (up to 2 1/2 cups for stickier rice)

    Creamy Corn Ingredients:

    • 1/4 c. mayo
    • 2 TBSP cream cheese
    • 1 garlic clove, grated
    • 1/2 tsp. salt
    • 1 tsp. cumin
    • 1 tsp. chili powder
    • Lime juice, to taste
    • 2 c. frozen or fresh sweet corn (2 -10 oz. bags frozen sweet corn), cooked

    Directions:

    1. Rice Prep: Thoroughly rinse the rise in a mesh colander. Shake it a few times to remove excess water and set aside. (This prevents it from splattering in the oil when you add it to the pan in Step 3.)
    2. Make Green Herb Mixture: Pulse the cilantro, spinach, shallot, jalapeno, and garlic in a food processor until very finely chopped.
    3. Saute the Rice: Add olive oil to a skillet over medium high heat. Add rice and sauté for 3-5 minutes until lightly toasted. Add the herb mixture and salt; sauté for another 3-5 minutes until nice and fragrant. 
    4. Cook the Rice: Add the broth or water, bring to a simmer. Cover and keep over low heat for 15-ish minutes. Check the rice by fluffing with a fork; add more water / cook longer if necessary. When the rice is done to your liking, remove from heat and fluff with a fork to distribute the greens.
    5. Creamy Corn: Mix mayo through lime juice in a bowl. Cook corn and add hot corn to the bowl with sauce. Toss to combine, taste and adjust seasoning as desired.

    Amazing Green Rice and Creamy Corn:

  • Skillet Creamed Corn Poblano Chicken

    July 10, 2024 Author: Rachel
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    Recipe adapted from the Defined Dish.

    Ingredients:

    • 1 lb. skinless chicken breasts
    • 2 tsp. kosher salt, divided
    • 1 tsp. freshly ground black pepper, divided
    • 1 tsp. chili powder
    • 2 TBSP flour
    • 2 TBSP extra virgin olive oil
    • 2 large poblanos, seeded and sliced into ¼-inch wide strips
    • 1 small red onion, thinly sliced
    • 4 garlic cloves, minced
    • 4 ears sweet corn, husked and kernels removed (about 2 1/2 c. or 20 oz. frozen corn)
    • 8 oz. cream cheese 
    • 1 c. low-sodium chicken broth
    • Zest of 1 lime
    • 4 TBSP lime juice
    • 1/3 – 2/3 c. Monterey jack cheese
    • Serve over rice and/or tortillas

    Directions:

    1. Preheat oven to 375F.
    2. Place the chicken on a cutting board. Add a piece of parchment paper or plastic wrap on top of the breasts and use a meat mallet or the bottom of a heavy skillet to pound them to about a 1/2-inch thickness. Pat dry with paper towels.
    3. Season both sides of the chicken with 1 tsp, of salt, ½ tsp. of black pepper, and chili powder.
    4. Add the flour to a large plate. Dredge each chicken breast in flour on both sides and shake off the excess.
    5. In a large, oven-safe skillet (preferably cast iron), heat the olive oil over medium-high heat. Once hot, add the chicken breasts and brown on both sides, about 2 minutes per side. This chicken will finish cooking through in the oven. Set aside.
    6. Reduce heat beneath skillet to medium. Add the poblano, red onion, and garlic. Sauté for 3 minutes until the veggies begin to soften.
    7. Add the corn, remaining 1 tsp. salt, and ½ tsp. pepper. Sauté for another 2 minutes. Reduce heat to medium low.
    8. To the skillet, add the cream cheese, chicken broth, lime zest, and lime juice. Stir until cream cheese is well incorporated with the veggies then remove from heat.
    9. Nestle the chicken back into the skillet. Add the cheese over the chicken and entire skillet. Place into oven, uncovered, for 12 to 15 minutes until cheese is melted and chicken is cooked through.
    10. Serve over rice and/or tortillas.

    Skillet Creamed Corn Poblano Chicken:

  • Taco Meat – Instant Pot or Slow Cooker

    July 9, 2024 Author: Rachel
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    Recipe adapted from Skinny Taste.

    Ingredients:

    • 2 lb. 93% lean ground beef
    • 1 TBSP cumin, divided 2 tsp. and 1 tsp.
    • 2 tsp. kosher salt
    • 2 tsp. chili powder
    • 2 tsp. paprika
    • 1 tsp. dried oregano
    • 1 small onion, minced
    • 1/4 c. red bell pepper, minced
    • 2 garlic cloves, crushed
    • 1/2 c. water
    • 1 c. tomato sauce
    • 1 bay leaf

    Directions:

    1. Instant Pot: Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 tsp. of the cumin along with the remaining dry spices, onion, bell pepper, and garlic; stir and cook 2 to 3 minutes until soft.
    2. Add 1/2 c. water, tomato sauce, and bay leaf. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining 1 tsp. of cumin.
    3. Slow Cooker: Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 tsp. of the cumin along with the remaining dry spices, onion, bell pepper and garlic; stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with 1/2 c. water, tomato sauce, and bay leaf. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining 1 tsp. of cumin.

    Taco Meat:

  • Street Corn Salad

    July 9, 2024 Author: Rachel
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    Recipe adapted from Bad Batch Baking.

    Ingredients:

    • 2 TBSP olive oil
    • 5-6 ears of corn husked and removed from the cob (about 3-4 cups)
    • 1/3 c. mayo
    • 1 lime, zested and juiced
    • 1 garlic clove, minced
    • 1/2-1 tsp. Tajin
    • 1/2-1 tsp. chili powder
    • 1/4 tsp. salt
    • Pepper, to taste
    • 1/4 c. cilantro, minced
    • 1/3 c. green onions, sliced
    • 1 jalapeno, diced
    • 1/3 c. grated cotija cheese

    Directions:

    1. Add olive oil to a large skillet over medium-high heat. Add in the corn and allow it to cook stirring frequently until it starts to char and get some color, about 5-7 minutes. Allow to cool.
    2. In a large bowl, add in the mayonnaise, lime zest, lime juice, garlic, Tajin, chili powder, and salt and pepper. Mix together to make a sauce then add in the corn, cilantro, green onions, jalapeno, and cotija cheese. Mix well until it’s all combined and top with a sprinkling of additional cotija cheese, Tajin and chili powder.

    Street Corn Salad:

  • Mexican Street Corn Salad

    June 12, 2024 Author: Rachel
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    Recipe adapted from Diane Morrisey.

    Ingredients:

    Dressing:

    • Juice of 1 large lime
    • 1 tsp. cumin
    • 1/8 tsp. cayenne
    • 1 tsp. smoked paprika
    • 1/2 tsp. black pepper
    • 1/2 tsp. salt
    • 3 TBSP sour cream
    • 3 TBSP mayonnaise

    Corn Salad:

    • 2 TBSP olive oil
    • 6 c. quality frozen corn (can use fresh or canned)
    • 1 red bell pepper, chopped
    • 1/2 small red onion, finely chopped
    • 1 bunch of cilantro, chopped
    • 5 green onions, chopped
    • 1 jalapeno pepper, diced
    • 1 c. cotija or feta cheese, crumbled

    Directions:

    1. Dressing: In a bowl combine lime juice through mayonnaise and mix until smooth and combined.
    2. Corn Salad: Heat the olive oil in a large skillet over medium high heat. Add the frozen corn and allow to char for about 5 minutes (may take longer). Resist the urge to move the corn around the pan, because the corn won’t caramelize if you do. Transfer the corn to a large bowl and add the red pepper, red onion, cilantro, green onions, and jalapeno peppers, and mix to combine. Add the dressing and mix. Taste and adjust lime juice, salt, and pepper, as needed. Top with cotija or feta cheese.

    Mexican Street Corn Salad:

  • Carne Asada Tacos

    April 8, 2024 Author: Rachel
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    Recipe from Carlsbad Cravings.

    Ingredients:

    Spice Mix:

    • 1 TBSP ground cumin
    • 1 TBSP garlic powder
    • 2 tsp. smoked paprika
    • 2 tsp. chili powder
    • 1 tsp. salt
    • 1 tsp. onion powder
    • 1 tsp. ground coriander
    • 1/2 tsp. pepper
    • 1/2 tsp. cayenne pepper

    Marinade:

    • 1/4 c. soy sauce
    • 1/4 c. orange juice
    • 2 TBSP lime juice
    • 2 TBSP olive oil
    • 1 TBSP brown sugar
    • 1 tsp. liquid smoke
    • 1 ½ – 2 lbs. flank steak pounded to an even thin thickness

    Directions:

    1. Add Spice Mix seasonings to a sealable container; whisk and set aside.
    2. Add all Marinade Ingredients – soy sauce through liquid smoke – to a large freezer bag and whisk to combine. Add 3 TBSP Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
    3. When ready to grill, mix remaining Spice Mix with 2 TBSP olive oil to create a wet Spice Rub.
    4. Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes.
    5. Grill steak.
    6. Remove steak and let rest 10 minutes before chopping into small pieces.

    Carne Asada Tacos:

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