WOYP Day #33 - Mexican Veggie Soft Tacos

I make Mexican food once every few weeks as we all enjoy it. I sometimes make it elaborate by making Salsa from scratch and with Guacamole too. But some days I keep it simple and quick with what I have in my pantry. I'm usually well stocked with the usual suspects - canned black beans, tortillas, salsa for these impromptu taco nights. The key to a good taco is to build layers of flavor, so every bite is as delicious as the next. 

You will need:

6-8 Soft Corn or flour Tortillas (6”)
1 (8oz) can Black beans
1/2 tsp Cumin powder
Salt to taste
1/4 cup shredded sharp Cheddar cheese
Red bell pepper Corn Rice (recipe below)
1 onion sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 Zucchini, cubed
2 Jalapeños sliced
1 tbsp Spicy Taco seasoning or Cumin powder
2 tbsp Vegetable oil
1/2 cup Salsa (from a jar)

Prepare the beans:

Pour the contents of the can into a small saucepan. Add cumin powder and little salt. Bring to a simmering boil. Roughly mash the beans with a potato masher to make a rough paste.

Red bell pepper Corn Rice: 

You will need:
1 cup cooked white rice
1/4 cup chopped red bell pepper
3 tbsp Yellow corn
2 tbsp butter
2 pods Garlic, chopped
1 tbsp chopped Cilantro
1 tsp Lime juice
Salt to taste

Heat oil in a pan. Add the garlic and saute until fragrant. Add the bell pepper and cook until soft. Season with salt to taste. Stir in the yellow corn and white rice. Combine and cook for a minute. Drizzle lime juice and top with the cilantro. Serve  warm.

Prepare the veggies: 

 
I normally use Cumin powder when prepping veggies for Fajitas. I remembered having bought Spicy Taco Seasoning several months ago, so tried it this time. The veggies tuned out flavorful.

Heat oil in  pan, add the onions and saute for a minute. Add 1/4 tsp Taco seasoning (or Cumin powder)Season with salt.  Remove to a plate. Add the bell peppers red and then green,  saute until done and add taco seasoning. Remove to a plate once done. Top with chopped cilantro. Add little more oil if needed and add cook the cubed Zucchini. Season with salt and taco seasoning. Make sure to to overcook the zucchini, it softens fairly quickly. Remove to a plate. Heat remaining oil and sauté the Jalapeños until softened.

Warm the Tortillas - On a pan, cook the tortillas for 30 seconds on each side. Keep warm in a box until ready to serve.

Assemble Tacos - 

 
To assemble, take a warm tortilla, spread the mashed black beans, Top with zucchini, onions, bell peppers and prepared red bell pepper corn rice. Top with salsa, sliced jalapeños and shredded cheese. Serve right away.

WoYP Day #20 - Sheet Pan Loaded Veggie Nachos

The days seems to be flying and we are already halfway through the week! We’ve sort of gotten into a routine with the kids school work and learned to co-exist peacefully without getting in each others way, for most part! :)

My older one loves Nachos and I simply didn’t want him loading up on plain chips and cheese dip. Sheet pan Nachos have been around for years now, making life simpler and I chose to make this one loaded with veggies and beans and of course cheese! 

You will need:

1/2 bag Plain or whole grain Tortilla chips
1 (8 oz) can Black beans, drained & rinsed
1 tomato, chopped
1 red onion, chopped

1/4 cup canned Corn, drained
1 large Jalapeño, chopped  (see note)
1/2 cup shredded Cheddar cheese
1/2 cup cheese dip (from a jar)
1 tbsp Chopped cilantro

Note: I added the Jalapeños in the very end and on a portion of the chips for us since its too much for the kids to handle. We like things spiced up. 

Preheat 350F.

Line a large baking sheet with parchment paper. Spread the tortilla chips evenly on the sheet. Top with black beans, chopped onions, tomatoes & corn evenly and lastly top with the shredded cheese. Drizzle cheese dip on top and place in the oven. Bake for 10 minutes until cheese has melted. Remove from oven and top with chopped jalapeños and cilantro. Serve immediately. 

These Nachos make for a great snack or a great accompaniment to a Mexican meal.

F for Flan Mexicano I How to make Flan – Day 6

Flan also known as Caramel Custard in India is an easy dessert. Caramel Custard has fewer ingredients and is light. Mexican Flan on the other hand is rich, yet  refreshing.

F for FLAN MEXICANO– MEXICO

History: Quoted from here

"Like many desserts (including our beloved cheesecake), flan’s existence began during the Roman Empire. The Romans were the first to domesticate chickens and they found themselves in the middle of an egg surplus. So they used techniques they learned from the Greeks to develop new egg-based recipes. These recipes, as you can imagine, resulted in loads of dishes and desserts, including flan.

Back then, most versions of the dessert were savory rather than sweet and included flavors like eel sprinkled with pepper. But a few early, recorded recipes contained the only sweetener of the day: honey. And as the Romans conquered basically all of Europe, their customs, beliefs, and recipes went with them. The sweet variety of flan gripped the newly vanquished lands and when the Empire fell in 476 CE, flan survived.

Of all the peoples introduced to this dessert, the Spanish were particularly taken with it (and were the first to top it with a sweet caramel sauce). Like the Romans before them, the Spaniards brought flan to new lands, when in 1518, the famous conquistador Hernán Cortés landed in the Yucatan Peninsula of Mexico.

The Mexicans took flan to a whole new level. They created coffee, chocolate, and even coconut flavors and the recipes became popular not only in Mexico, but the rest of Latin America."

So what took its origin in Rome, was sweetened by the Mexicans hence the Flan Mexicano. 

Flan Mexicano:

You will need:

Recipe adapted from here

1 cup Sugar

1 cup Milk

1 can (14 oz) sweetened condensed milk

3 eggs

3 egg yolks

1 tbsp Vanilla extract

1 tbsp Corn starch

1 cup Heavy cream

Place sugar in a heavy pan over medium high heat and cook stirring constantly until the sugar melts and begins to darken. You want a golden amber color, anything darker it will taste bitter. Remove from heat and pour into a flan mold or smaller ramekins. I used ramekins. Let cool.

Preheat oven to 350F.

Whisk together milk, condensed milk, eggs, egg yolks, vanilla and cornstarch until combined. Then add the cream and whisk for a minute, until the mixture is smooth. Pour this mixture over the cooled caramel syrup.

Place the ramekins in a deep pan. Pour boiling water into the pan, the water should reach halfway up the sides of the ramekins. Place in oven carefully and bake for 30-35 minutes until the centre is set but still jiggly. If using a flan mold bake longer.

Allow the flan to cool completely and then chill for 3-4 hours. Using a sharp knife, run it around the sides of the ramekin to release the flan. Invert it onto a plate and serve chilled.

The smooth texture of the flan is simply fantastic. The eggs give it good structure and the cream makes it silky smooth. It has the right amount of sweetness and the caramel compliments it beautifully.

BAKES FROM AROUND THE WORLD:

A for ANZAC BISCUITS

B for BASBOUSA
C for CHOCOLATE ECLAIRS
D for DAMPER BREAD
E for EMPANADAS

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up

E for EmpanadasI How to make Baked Empanadas – Day 5

We are onto the 5^th day of the Mega Blogging Marathon and it has been a tasty ride thus far :)

E FOR EMPANADAS:

Empanadas trace their origins back to the north western region of Spain – Galicia. A cookbook published in 1520, mentions Empanadas filled with seafood authored by Robert de Nola. Its interesting to know that some sources claim a connection to our very Indian cuisine. A similar dish first appeared in Portugal around the time of trade routes to India and the establishment of a colony in Goa. This dish is believed to have been derived from or influenced by the Indian Gujjiya or Samosa, known in Lisbon as the Chamuca da Goa. (Soure:Wikipedia)

This comes as no surprise because the first time I ate an Empanada was at a Mexican Restaurant in Dallas, TX, and the shape reminded me of Kadabu/Kargadabu (sweet filling). Empanadas are generally made with a spicy filling.

Round pieces of dough are filled and then shaped into a crescent, sealing the dough along the edges. These are then deep fried until crisp and golden brown. Instead of frying my Empanadas I chose to bake them and the results were surprisingly good. I also used Whole wheat flour, which made these very light and guilt-free.

You will need:

For the Dough:

Makes:  12-14 Empanadas

1.5 Cups Whole Wheat Flour

¼ tsp Baking powder

¼ tsp Baking soda

¾ tsp Salt

1 tbsp Olive oil (or Canola/Vegetable oil)

Warm water as needed

Combine all the dry ingredients in a medium bowl. Add warm water slowly and combine to form a dough. It should be a soft dough not sticky. Knead for a min until smooth and then cover and let rest for 20-30 minutes. Meanwhile make the filling.

For the Filling:

1 can Black beans, drained & rinsed

¼ cup green bell pepper, chopped

¼ cup red bell pepper, chopped

2 cloves Garlic, chopped

½ cup onions, chopped

½ tsp Cumin powder

½ tsp Chili powder

2 tsp Tomato Ketchup

Salt to taste

1 tbsp Oil

2 tbsp Chopped Cilantro

2 tbsp Green onions, chopped
2-3 tbsp grated Chihuahua cheese

Heat oil in a pan. Add onions and garlic, cook until soft. Add the red and green bell peppers. Cook for a minute and then add the drained black beans, cumin powder and red chili powder. Season with salt. Add ketchuo combine and cook for 3 minutes. Turn off heat and stir in cilantro and green onions. Cool before using.

Making Empanadas:

Preheat oven to 375F. Line a baking sheet with parchment paper,

Knead the dough and roll into a large sheet, about ¼ inch thick. Using a round 5 or 6-inch cutter, cut circles in the dough.

On one half of the circle place a tablespoon of the cooled black bean filling and a little bit of the cheese. 

Dip a finger in water and run it gently around the circumference of the dough. Flip over half of the dough over the filling and gently press the edges to seal. Crimp with a fork and place on baking sheet. Repeat with remaining dough and filling.

Brush the tops with olive oil. Bake for 20-25 minutes until Empanadas are firm.

These are best eaten warm. Serve with Salsa or Guacamole. I didn’t have the ingredients to make either (would you believe I was out of tomatoes!!) so I made a Spicy Cilantro yoghurt dip.

Blend 1 green chili, 1 clove of Garlic, a handful of cilantro, 1 stalk green onion (root trimmed), ¼ cup yoghurt and salt to taste in a blender. If you don’t want it spicy then skip the chili. Serve with the Empanadas.

BAKES FROM AROUND THE WORLD:

A for ANZAC BISCUITS

B for BASBOUSA
C for CHOCOLATE ECLAIRS
D for DAMPER BREAD

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up

Stuffed Poblanos

I was at the Farmers Market earlier today and saw these gleaming Poblanos piled high. I knew just the thing to make and bought them .


I made Stuffed Poblanos baked till scrumptious.


You will need:

1 cup uncooked basmati rice
1 ½ cups water 4 large poblano peppers
1 tsp Oil
1 cup cooked black beans
1/4 cup yellow corn
1 clove garlic, minced
1 tsp cumin seeds
1 fresh Jalapeno, chopped
¾ cup Sour cream
¾ cup crumbled Cotija cheese (about 4 oz)
½ cup chopped cilantro
2 Tomatoes chopped
Salt and pepper to taste

Note: If you can't find Cotija, use grated Parmesan which is similar in taste

Wash Basmati rice, and cook with water until done. Set aside to cool.

Prepare poblanos for filling. Wash and dry the poblanos with a paper towel. Cut around the stems using a paring knife and give it a little twist. The stem should come off with the seeds as shown below.


Trim the seeds and save the stems, they are the little caps for your stuffed poblanos.

Heat oil in a pan. Add the cumin seeds and minced garlic and sauté for a few seconds. Then add the chopped jalapeno and black beans. Cook for a few minutes. Season with salt and pepper.


Preheat oven to 350F. Line a baking sheet with foil. In a large bowl, combine the cooked cooled rice, black bean mixture, sour cream, cilantro, chopped tomatoes and the cotija cheese. Add more salt and pepper if necessary.


Fill the peppers and place the stems on top. Place the four filled poblanos on the baking sheet and bake in oven for 25-30 minutes and then broil for 5 minutes. The poblanos will look blistered and wrinkly. Serve while still hot.

If you have leftover rice, use it in a burrito or eat it the way it is. ;)

Five-Layered Burritos

A Burrito is typically a flour, corn or wheat tortilla rolled with various fillings inside – black beans, refried beans, grilled or sautéed vegetables, cheese, salsa, lettuce,guacamole and/or meat. This afternoon I was in the mood for some Mexican flavors and made myself a five layered burrito with the ingredients I had on hand. Healthy and packed with flavor, these burritos got me through a very productive afternoon.

The five layers – Cilantro Rice, Sauteed Onions and Peppers, Fresh Tomatoes, Spicy Black beans and Corn and topped with Mexican blend cheese.


You will need:

2 tsp Vegetable Oil
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
½ fresh Jalapeno, seeded and finely chopped
1 cup Black beans – from a can rinsed and drained
½ cup Whole kernel corn – from a can, drained
2 tsp Hot sauce (Tabasco)
1 tsp Cumin powder
1 fresh Tomato, chopped
½ cup white rice, cooked and cooled
2 tbsp chopped cilantro
Salt to taste
¼ cup shredded Mexican blend cheese
2 (10-inch) Whole wheat tortillas

Salsa and sour cream (optional) for serving

I made three of the layers using the same pan. Less time for clean up.


Heat oil in a pan. Add the chopped jalapeno, onions and peppers. Saute till veggies are almost done, with a slight crunch. Transfer to a bowl. In the same pan add the cooked rice and chopped cilantro. The rice picks up the flavors of the veggies from the pan. Cook till the rice is heated through, season with salt and transfer to another bowl.

Return pan to heat, add the drained black beans and corn along with the cumin powder and hot sauce. Stir to combine and cook on medium heat until the liquid is evaporated and the beans are coated, about 3-4 minutes. Season with salt. Turn off heat and let beans cool slightly.


Assemble the burrito: Warm the tortillas in the microwave or on a pan until soft and pliable. Spread a few tablespoons of rice in the centre of the tortilla. Top with the sautéed veggies, beans and corn, fresh chopped tomatoes and lastly the cheese. Starting with the end towards you, fold tortilla over the fillings and roll tightly to form a burrito. Slice in half and serve with salsa or a dollop of sour cream.

Fajita Quesadillas with Picco de gallo

The hubby and I are big fans of Mexican (the Americanized kind) food. The past year I've tried a variety of Mexican dishes at home every time a Mexican food craving hits us. Making it at home gives me the option to choose my ingredients and spice it up the way we like it.

Fajitas is often referred to a mixture of meat cooked with onions and bell peppers, eaten with warm flour tortillas. I made Fajita Quesadillas, sans the meat...with only the onions and bell peppers and cheese. And of course I added a few other ingredients we love - like black beans and corn (I use that in almost any Mexican dish I make!) You can leave these two out if you like.

You will need:

2 onions, thinly sliced

1 large Green bell pepper, sliced

1 tsp Red chilli flakes

2 cloves Garlic, grated

1 cup Shredded yellow Cheddar

1/4 cup Black beans

1/4 cup Yellow corn (from a can, drained)

1 tbsp Oil

Salt to taste

4 Wheat/Flour/Corn Tortillas

Heat oil in a pan. Add the grated garlic, sliced onions and peppers. Saute on medium heat till the onions and translucent and peppers are soft. Season with salt and red chilli flakes. Stir in the black beans and corn. Turn off heat and cool slightly.

Meanwhile heat a cast iron skillet. Place tortillas one by one and warm them till they are pliable. Set aside between paper towels or wrapped in a cloth till ready to use.

Take one tortilla, evenly spread about ¼ cup of cheese and half of the fajita filling. Spread another ¼ cup of cheese on top. Carefully transfer this to a hot skillet. Place another tortilla on top of the filled one and press gently. Cook until the cheese begins to melt on the underside and the tortilla begins to crisp up. Carefully flip the quesadilla and cook till the cheese melts. Remove from heat and repeat with the remaining tortillas and filling.

Cut the quesadilla into wedges and serve with the Pico de Gallo.

We had the Fajita Quesadillas with Pico de Gallo, which is a mix of fresh tomatoes, onions, jalapeno or serrano chilli and a little bit of lime juice.

Picco De Gallo:

You will need:

3 Roma tomatoes, finely chopped

1 Serrano chilli, chopped

1 Red onion, chopped

1 tsp Lime juice

Salt to taste

2 tbsp Chopped cilantro

½ tsp Garlic powder

½ cup Water

Combine all the ingredients, stir and refrigerate for an hour or more till ready to serve. Leftover Pico de Gallo makes for a great dip with tortilla chips.