Entries Tagged as 'tex-mex'

Cumin and Citrus Marinated Chicken

cumin and citrus chicken grill

Wow…it’s been a while since I’ve posted any recipes, huh?  Hopefully, this will mark the beginning of a comeback into the foodblogosphere! 

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Recipes to Rival–Tamales!

Hello dear readers!  I’m sorry I haven’t been writing much lately…I’ve been in a bit of a funk.  My cuh-RAY-zee meds got screwed up and it really sort of effed me right up.  Things are better now…ye olde kinks have been worked out and I’m back to being only an average level of mental rather than full on nuts.  This is a good thing…because today I have a special treat for y’all.  Tamales!

Last month I read on someone’s blog about a new group called Recipes to Rival (to find out how to join, scroll down the sidebar), which is kind of a savory counterpart to the Daring Bakers…

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Spicy Chicken Mexi-burgers with Red Bean “Salsa”

So, here at the canaryhouse, we *love* experimenting with new ways to have burgers.  Not that regular burgers aren’t perfect or anything.  I mean, they are, of course.  Mondays are my busiest day, because I have to restock the pantry after a weekend of intense raiding.  I kid you not, on Monday mornings my cupboards are as bare as Old Mother Hubbard’s, with the exception of the odd can of tomato paste and jar of olives.  The food just seems to evaporate!  So, bright and early every Monday morning, I have to rush off to the markets to replenish the depleted stocks.  One might think, “That isn’t so difficult, why does it take this dipwad a whole day to do that?”  And it’s true.  I mean, if I only had to go to the supermarket, that would be one heck of a long time.  But here’s the thing.  In my neighborhood, we have the organic supermarket, the butcher, the bakery (fresh baguettes and breads of all kinds..yum), the fruit/veggie vendor and the “regular” supermarket.  I need things from all of these places.  Well, “need.”  “Want” is probably a better adjective.  But I tell you, if you could have all of these wonderful places within walking distance, wouldn’t you make the effort to go where the quality and prices are optimal?  So *that’s* why it takes me all day to refill the pantry.

So, is there a point to this story?  Ah yes…there is.  Since food shopping takes up most of my Monday mornings, I’m left with a “What can I make super quick, yet still appealing to Hubs and Kids?” dilemma.  Often times, it’s burgers.  But…I tend to get sick of things fairly easily.  So, in order to shake things up a little, I’m always thinking up new ways to make them, and am on the lookout for others’ ideas as well.  As luck would have it, Terry B, over at Blue Kitchen had posted an incredible looking spicy turkey burger last week.  Well that baby went straight onto the shopping list.  Hell yeah.   I took his recipe and ran with it (as I am wont to do lol).  Thank you for a fantastic recipe, Terry!  We loved it. :D

Ingredients for Burgers:

2 pounds (1 kilo) ground chicken breast
3 cloves garlic, minced
1 large red onion, finely minced
1 egg
2/3 envelope of chili powder (about 2-3 tablespoons)
1 tablespoon ground cumin
1 bunch cilantro, chopped
cayenne pepper to taste
salt and pepper to taste
8 buns, toasted (brush them with a bit of butter, garlic powder and cayenne powder)
8 slices white cheddar cheese
chopped lettuce
1 cup sour cream (or Greek yogurt or Quark cheese)
more chopped red onion
red bean salsa (recipe to follow)


Combine burger ingredients through salt and pepper thoroughly.
Let rest in the fridge for about a half an hour or so.
(make the red bean salsa and toast the buns while you wait)
Form 8 patties, and fry over medium high heat (use a grill pan if you have one). You might need a slight drizzle of oil on the pan so the burgers don’t stick. Also, dampen your hands with water, and the burgers won’t stick to them. Yes, I’m just chock full of tips today. lmfao
Fry about 3-4 minutes per side, until cooked through.
Serve burgers topped with a slice of white cheddar, lettuce, a generous dollop of sour cream, some more onion and some red bean salsa. I also chopped up some avocado and threw that on mine. It was goooooood. :)

Ingredients for Red Bean Salsa:

1 can kidney beans, drained and rinsed
2 roma tomatoes, seeded and diced
2 tablespoons minced red onion
1 clove garlic, minced
1/2 cup sweet corn
1/3 envelope chili powder (about 1 tablespoon)
2 tablespoons chopped cilantro
juice from 1 lemon
cayenne pepper to taste
salt and pepper to taste


Toss everything together and let rest until ready to eat! (This was even better the next day)


Ingredientes para las hamburguesas de pollo:

1 kilo pechuga de pollo (molida/picada)
3 dientes de ajo, majados
1 cebolla roja grande, picadita
1 huevo
2/3 paquete de sazón para chili (2-3 cucharadas)
1 cucharada comino molido
1 manojo cilantro, picado
guindilla molida al gusto
sal y pimienta al gusto
8 panecillos de hamburguesa, tostados (pintar con un poco de mantequilla, ajo en polvo y guindilla molida)
8 lonchas de queso Cheddar blanco
lechuga troceada
1 vaso nata ácida (o yogur Griego, o queso Quark)
mas cebolla roja picada
ensalada de judías rojas (receta a seguir)


Mezclar los ingredientes para las hamburguesas hasta la sal y pimienta.
Dejar reposar una media hora en la nevera.
(hacer la ensalada de judías y tostar los panecillos mientras esperas)
Formar 8 hamburguesas, y freir a fuego medio alto (utilizar la asadora si la tienes). Quizás necesitarás un rocío de aceite para que no se peguen. También, si humedezcas las manos con un poco de agua, las hamburguesas no se pegarán a tus manos. Sí…soy una fuente de ideas hoy. jeje
Freir unos 3-4 minutos por cada lado, o hasta que estén hechos.
Servir las hamburguesas con una loncha de queso, un poco de lechuga, una buena cucharada de nata ácida (yogur/quark), un poquito más de cebolla y un poco de la ensalada de judías. Yo también piqué un aguacate y lo puse….estaba ricoooo.

Ingredientes para la ensalada de judías rojas:

1 lata de judías rojas, escurridas y enjuagadas con agua
2 tomates roma, sin semillas y picados
2 cucharadas cebolla roja picadita
1/2 vaso maiz dulce
1 diente de ajo majado
1/3 paquete de sazón para chili (una cucharada)
2 cucharadas cilantro picado
zumo de 1 limón
guindilla molida al gusto
sal y pimienta al gusto


Mezclarlo todo y dejarlo ligar. (esto estaba aún mejor el día siguiente)

Beans, Beans the Magical Fruit! Homemade Refried Beans and a Tex-Mex Dip

You’re totally singing that song now, aren’t you?  I have been singing it ever since I put the pinto beans to soak and my curious son asked, “What are THOSE things, mom?”  “Pinto beans,” I said.  To which my son replied, “OH!  Beans!  Beans! The magical fruit!  The more you eat, the more you toot!”  All the while dancing around the room to this fun tune.  Nice.  The kid had to take after me his dad. lmao  Actually, I like to make the beans from scratch, because there is this little trick I do to aid in the digestion of these delicious little bites to avoid said tooting.  So far, this has turned out to be a pretty appetizing post, hasn’t it?  LMAO  Nothing whets the appetite like a good tooting conversation. 

refried beans 

Refried beans.  So good, and so good for you!  While they are not actually “refried,” (that’s a mistranslation for “refrito,” which actually refers to what you have sauteed, be it garlic and onions, a tomato mixture, whatever…) they’re just fried once.  Of course you *could* reheat them in a pan rather than the microwave, and then they’d be “refried.” lol  But anyway, I’m not posting to discuss semantics today…I’m posting because I want to share my recipe for these delicious beans!  And afterwards the yummy layered dip I made with them.


2 pounds (1 kilo) dried pinto beans, washed, sorted and soaked overnight
2 tablespoons brown sugar (secret anti-toot ingredient!)
1/2 pound (200 grams) bacon, cut into bite sized bits (use a kitchen shears to save time)
5 cloves garlic, minced
1 large onion, minced
salt and pepper to taste
2-3 tablespoons chili powder


Drain beans of soaking liquid, and generously cover with water in a stock pot.
Add brown sugar (this is important to help aid the digestion of the beans and reduce flatulence normally associated with them).
Bring to a boil, then cover and reduce heat to low.
Cook about 1 hour or so, depending on the size and age of your beans–they’re done when the skin begins to break open.
Remove from heat and set aside.
Saute bacon in a pretty large pan until crispy.
Remove bacon to a paper towel and reserve, leaving drippings in the pan.
Saute garlic first, just until golden, then add onions and continue to saute until translucent.
Drain beans well, and add to the pan.
Season with salt, pepper and chili powder…maybe a little oregano if you really want to go wild.
Stir well, mashing a bit with either a potato masher or large fork.
Keep stirring and mashing for about 10-15 minutes, until thoroughly combined.
Adjust seasoning.

Remember that bacon you set aside? Now it’s time to use it. :) Let’s make a Tex-Mex Baked Dip with our beans and bacon:

tex-mex dip


2 cups refried beans
1 cup guacamole
1 cup sour cream
1 cup grated cheese
1/2 pound (200 grams) bacon, fried to crispy
1/2 cup green onion, chopped
2 chili peppers, sliced
(you can also add tomato pieces, black olives, whatever floats your boat)


Preheat oven to 425ºF/200ºC.
Spread beans in a 9×9 square baking dish.
Top with guacamole, then sour cream (or Quark or yogurt).
Sprinkle cheese over the top, then sprinkle bacon, onions, and chilies (and whatever other ingredients you’re adding).
Bake about 20 minutes, or until heated through.
Serve with corn chips.

tex mex dip

Shredded Pork Enchiladas

One of the foods I miss most living here in the Canary Islands is Mexican and Tex-Mex foods.  Sure, we have a couple of restaurants, but the food is nowhere near that which I’m used to having lived in the States.  While the Canaries are very diverse ethnically, there aren’t very many Mexican immigrants.  The majority of Spanish speaking immigrants are Cuban, Colombian, Argentinian and Venezuelan.  Basically, the demand for Mexican and Tex-Mex foods is very low, so ingredients are difficult to find or very expensive.  That’s beginning to change now, but still, the variety is minimal, so I have to make do with what’s available.  The other day I almost starting jumping up and down in the grocery when I stumbled upon corn tortillas.  Corn tortillas!  OMG!  Flour tortillas are fairly common, corn chips are fairly common, but the ever elusive corn tortilla is a rare treat.  I immediately bought them and planned an enchilada meal.  As luck would have it, I had 1 remaining can of tomatillo salsa (salsa verde) in the pantry, and pork roasts were on sale as well.  Good deal!  Enchiladas were in our future. *insert happy dancing here*

shredded pork enchiladas


1-2 lb (1/2-1 kilo) pork roast
Tex-Mex rub:

1/4 cup chili powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin

12 corn tortillas
2 tablespoons sunflower oil
2 tablespoons flour (or cornstarch for gf)
2 cups chicken broth
1 cup milk
1 small can tomatillo salsa (salsa verde)
1/2 cup sour cream
1 bunch cilantro, chopped
3 cups grated cheese (I used Dutch Gouda, but Cheddar, Monterrey Jack or other cheese would work, too)
salt, pepper, garlic powder and onion powder to taste
sour cream and chopped cilantro to garnish


Combine rub ingredients in a bowl, and rub all over pork roast.
Place roast in a large zip-lock bag and then in the refrigerator for several hours or overnight.
Now put the roast in a baking dish, cover and bake at least 5 hours at 325ºF/160ºC (or until meat begins to fall apart when poked with a fork).
Drain most of the juice from baking dish, and using a potato masher, shred pork.
Keep warm in the oven.
Wrap corn tortillas in foil and place in oven to warm as well.
Make sauce:
Heat oil over medium heat, then whisk in flour (or cornstarch) to make a roux.
Cook at least one minute, stirring constantly.
Add broth and milk, whisking constantly to avoid lumps.
Cook over medium heat about 15 minutes, or until thickened.
Add tomatillo salsa, sour cream and cilantro.
Stir well and remove from heat.
Coat the bottom of a 9×13″ baking dish with a bit of the sauce.
Remove tortillas from oven, and fill with shredded pork and a bit of cheese, then roll up and place in baking dish.
Repeat with all tortillas.
Pour sauce over enchiladas, and sprinkle with cheese.
Bake in a 400ºF/200ºC oven about 20 minutes, or until bubbly.
Serve garnished with sour cream and chopped cilantro.

A Couple of Treats from the Crypt….

I only have a couple of pics done, and don’t have time to write the recipes yet, but here are a couple of tonights icky treats…the Baked Intestines are puff pastry filled with guacamole, then painted with beaten egg and a little food coloring for effect…the purple fingers are the same recipe I posted before, but purple instead of green…stay tuned for more! :)


purple fingers


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