Category Archives: Mexican

Salsa Verde

Posted on by
Reply

Salsa Verde

This is great served as an appetizer with taco chips, drizzled over eggs and served as a topping for any meat.

1 pound tomatillos – husked and washed

1 large white onion, sliced thickly

4 cloves garlic

2 jalapenos

1/3 bunch cilantro

We like our salsa grill roasted, so everything but the cilantro gets a little time on the grill before hitting the blender.  Give it a zap or two until purified.  Taste for seasoning and adjust a bit if you need to – adding salt and pepper to your preference.

If you don’t have a grill handy you could either use a comal, as they do in Mexico, which is just a simple flat fry pan, or your own favorite fry pan.  Nothing wrong with just blending it all fresh either – try it both ways and see which you like best.

This can be processed in a hot water bath to preserve it for the winter, or put it in the freezer.  Either way works really well. Bring it to a boil on the stovetop prior to processing and use hot jars.  If you do a hot water bath, make sure your jars and seals are all sterilized and the seals are new – place carefully in hot water bath with 2 inches water over top of the jar and process pint jars for 20 minutes.

Chicken Chile Soup

Posted on by
Reply

Chicken Chile Soup

I’m not sure what is going on with the weather, but we are having an unseasonal amount of rain and grey skies.  Today just felt like soup and biscuits.  After a look into the freezer, I discovered some chicken stock, and chicken breast – perfect – I had lots of vegetables in the fridge so a hearty, warm soup was exactly what we needed.

6 – 8 cups chicken stock

3 chicken breasts, thinly sliced

1 tin (14 oz) tomato

1 dried ancho chile

1 dried guajillo chile

1 onion, minced

1 each red, green, yellow and orange pepper, roughly chopped

3 stalks celery, sliced

1 tsp ancho chile powder

1 tbsp regular chile powder

2 tbsp masa (corn flour)

Throw it all into a pot – leaving the ancho and guajillo chiles whole, and allow it to simmer – taste and adjust for seasoning – add a little salt and pepper.  If you like it spicy add more chile.

To dress the soup up a bit, garnish with chives, avocado and fresh herbs.

Barbacoa (Mexican Beef Tacos)

Posted on by
Reply

If you love beef tacos, don’t look any further than this recipe.  We have enjoyed more than our fair share of Mexican street tacos, and these fit right in there.

6-8 garlic cloves, minced

2 tsp mexican chili powder

1/2 tsp ground cumin

1 tsp freshly ground black pepper

1 1/2 tsp salt

1/4 cup cider vinegar

3 chipotle chiles, in adobo sauce

1 tbsp mexican oregano

2 tbsp tomato paste

1/2-3/4 cup chicken stock

Blend all ingredients together in food processor – be sure to taste it and adjust seasonings.  You really want it tangy and full of taste – if you are cooking this the next day put roast in a ziplock bag with the adobo sauce and marinate overnight.

Taste the sauce before putting it over the beef – if necessary you may have to adjust a bit – keep tasting for balance of flavour!

3 pound bone in chuck roast – MAKE SURE YOU USE A CUT WITH SOME FAT RUNNING THROUGH IT – a leaner cut of beef won’t give the same result!

Put roast in the bottom of a slow cooker, and then pour adobo sauce over.  Add enough water to come half way up the roast.  Put lid on and cook on slow for 6 hours.

Remove liquid from cooker and reduce in saucepan until sauce has thickened and is deliciously rich.  Shred beef with two forks.  When liquid has reduced by about half, return liquid to meat.

Serve with fresh tortillas, cole slaw, pickled red onions, and slices of avocado.  You will think you are on the streets of Mexico City!

Pickled Red Onions

Posted on by
4

Pickled onions

Cebollas en Escabeche

Makes 1cup

 

INGREDIENTS

1 small red onion, peeled
1/2 cup fresh lime juice
Salt

 You really need to use fresh squeezed lime juice for this – nothing in a jar!

DIRECTIONS

With a knife or food processor, thinly slice the onions.  Scoop into a non-reactive bowl.  Pour boiling water over them, count to 10, then immediately pour the onions into a strainer.  Shake off all the water, pour the onions back into the bowl, pour on the lime juice and stir in the 1 1/2 teaspoons salt.  Cover and refrigerate for at least 1 hour.

These will last for a week or more in the refrigerator. (I usually make a big batch and they last weeks)

Salsa

Posted on by
Reply

Ringo En Orchard started as an apple orchard, and as times change, so does the land use!  We are so lucky to live here – beautiful apples, peaches and nectarines on the trees along with amazing fruit and vegetables growing right out the back door.  

Eaten fresh all through the late summer and fall, this is a superb way of producing that delicious taste right through until they are fresh again.

  • 16 cups peeled tomatoes (blend 4 cups, dice 12 cups)
  • 9 cups mixed mixed colored peppers, finely diced
  • 6 cups finely diced onions
  • 2 cups jalapeno peppers, diced (if you like it spicy, leave the seeds in)
  • 6 cobs of corn, corn removed

I chop some of the vegetables in the food processor, (i.e., tomatoes, jalapenos and onions) but a lot of the peppers, and some of the tomatoes I like to do by hand so I can see the little bits of peppers in my salsa! 

  • 4 cups cider vinegar
  • 8 cloves garlic, minced
  • 2 cans 5.5 oz tomato paste
  • 2 tbsp white sugar
  • 2 tbsp kosher salt
  • 4 tsp smoked sweet paprika
  • 2 tsp oregano

Use a large, heavy saucepan so things don’t stick.

Combine all ingredients in pan and bring it to a boil, stirring enough so it doesn’t stick.  Once it does you will have a hard time keeping it from getting worse!  Once it comes to a rolling boil, turn it down to a simmer and allow it to simmer for about an hour – this will allow it to thicken up a bit.

Put into hot sealing jars and process in hot water bath for 20 minutes.

If you aren’t working with your tomatoes right away, lay them out to have a little bit of air around them, don’t leave them in a bucket or box, or they won’t last nearly as long!

These peppers, picked straight from the field and washed are so flavourful! You just can’t even compare with store bought ones the rest of the year.

Seriously, Ringo En has the best produce! Come pick whatever you need – it’s delicious and so fresh. These beautiful fall days are ideal for picking produce.

Every Mexican I’ve served this to, tells me corn doesn’t belong in salsa, but I love it! Such a bright pop of freshness.

Tomatillo Corn Salsa/Relish

Posted on by
Reply

Are you wondering what to do with a prolific crop of tomatillo plants??  We make lots of Salsa Verde to can for the winter months, and love it in a fresh cilantro salsa also, but this dish is incredibly good – serve with taco chips or as we did – over grilled steaks that have had an ancho chile rub applied before grilling.  It would be equally tasty served with grilled chicken or fish.  My husband loved it just as a salad!  

8 medium tomatillos, husked and chopped

2 tbsp red onion, finely diced

1/2 jalapeno – seeded and diced (use the seeds if you like it really spicy, but taste before adding them!)

3/4 cup of corn, removed from cob (for extra flavour grill the corn first!)

juice of 1 lime

2 tbsp olive oil

Combine all ingredients and toss to blend.  Taste for seasoning and add salt and pepper as necessary – you won’t believe how fresh and delicious this is.

Burgers Mexicana

Posted on by
Reply

I love making burgers that pack lots of flavour into every bite.  These are guaranteed to do just that! The addition of chipotle aoili makes anything have a hint of Mexican flavours.  Feel free to add a bit of minced chipotle pepper to the burger mix as well if you like to kick the heat up a bit.

1 pound ground lean pork

1 pound ground chorizo sausage or spicy italian sausage meat

1/4 cup minced fresh herbs – basil, oregano, rosemary and parsley

2 garlic cloves, minced

1/4 cup finely sliced chives or green onions

1/2 cup monterey jack or havarti jalapeno cheese, grated

Gently toss just until ingredients are blended well and form into patties.  If you place them on a cookie sheet in the freezer for a while they will hold their shape much easier on the grill.  When you put them on the grill, gently place them on an oiled grill (or lightly oil the burger) and do not move until they have formed up.  Rotate for nice grill marks.  Flip when they are able to hold their shape, and cook through.

Grill:  avocado slices, tomato slices and onion slices

Grilling tomato and avocado slices is easier than you think – and for any vegetarian in the crowed – just use portabello mushrooms!

Chipotle Aioli:  Mix 1/2 cup mayonnaise with 1 minced chipotle pepper (in adobo sauce), 1 tbsp sliced green onions and 1 tbsp fresh lemon juice -season to taste with salt and pepper

To serve burgers:  Grill buns, then spread the both halves with the chipotle aoili – place bun on bottom bun and pile it up with the avocado, tomato and onion slices – simply divine!

Mexican Green Rice

Posted on by
Reply

I love Mexican rice – for a big fiesta try making both this green (verde) rice along with red (roja) rice.  Want to create the Mexican flag colors in a bowl – make a batch of white (blanco) rice also!

1 tbsp vegetable oil

1/2 cup chopped white onion

2 cloves garlic, minced

1/2 tsp kosher salt

1 cup chicken broth

3/4 cup Salsa Verde

1 cup long grain white rice

1/2 cup fresh cilantro, chopped

Over medium heat saute the onions until soft, adding garlic for the last couple of minutes.  Stir in broth and salsa verde.  Add uncooked rice and reduce heat to a simmer.  Cover and allow to cook until rice is tender, about 20 minutes.

Remove from heat and remove lid.  Fluff rice with a fork and cover pot with a tea towel.  This allows the steam to release so your rice will be light and fluffy.

Stir in chopped cilantro.

Pollo Verde y Cerveza or Beer Braised Green Chicken

Posted on by
Reply

This is a quick and easy dish – try making enough for a couple of meals and you have filling ready for quesadillas or tacos later in the week.

quick and easy chicken in salsa verde

1 tbsp vegetable oil

1 cup chopped white onion

5 cloves garlic, minced

1/4 cup unsalted butter

1 tsp ground cumin

1 tsp ground coriander

1 tsp ancho chile powder

1 tsp dried Mexican oregano, crumbled

1/4 tsp salt

1 12 ounce Mexican Beer (I like Dos Equis)

1 11-12 oz can of tomatilloes (or if you have your own salsa verde already made – use that)

1 jalapeno pepper, finely chopped

1 pound chicken breast – cut into tenderloins

In heavy sauce pan sauce onion in oil until soft and translucent, add garlic and saute for another couple of minutes.  Add butter, spices and oregano.  Cook and stir just until the butter has melted.

Add beer, tomatillos (or salsa verde) and jalapeno pepper.

Bring broth back to boil, stir in chicken and turn temperature down to allow chicken to simmer.  Cook gently for about 15-20 minutes, just until chicken is cooked through.  Remove chicken from liquid, and allow liquid to boil until it has reduced and thickened – about another 10-15 minutes.  Remove from heat. When chicken has cooled enough to handle, shred it and return it to the liquid mixture.

Absolutely delicious as a taco or quesadilla filling, or served with homemade tortillas, mexican rice and vegetables. 

Amazing – Simply Amazing – Baby Back Ribs

Posted on by
4

These ribs are fall off the bone tender but so full of taste that you need to account for one whole rack per person – even more for big eaters!  Make sure to serve with plenty of napkins – this will quickly become your family rib recipe.

Pile of heap of grilled ribs on a platter and watch them come running!

RUB

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp ground fennel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2  cup cider vinegar
  • 2 tbsp molasses(regular or Pomegranate)
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • 2 tbsp of the rub mix
  • zest & juice of 1  lemon or lime (use half at first)
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce
  • Optional- dried chipotle or poblano pepper

4 racks pork baby back ribs, membrane removed

In small bowl, combine rub ingredients.  Place rib racks (whole) on 2 large rimmed baking sheets, and rub all over with seasonings, patting into meat.  Cover with foil and refrigerate overnight. (I’ve done it all same day with great results)

Pour off any liquid and bake at 250 for at least 3 hours, until meat is tender, but not falling off bone.  (keep covered with foil)

Meanwhile, in saucepan, melt butter, add onion, garlic and thyme.  Cook until onion is very soft.  Add the rest of the ingredients and let simmer quite a while, until very thick.  Continue tasting until you get a nice hit of flavor.

 

Grill or broil ribs, basting with sauce.  To serve, cut in between each rib and mound on platter.  Sprinkle with green onions, cut on diagonal.  Serve with extra sauce for dipping and lemon wedges – a generous squeeze right before sinking your teeth into these will just make them burst with flavour.

Note: start with half the lemon or lime, it’s hard to correct if it’s too “citrusy”

 

Mexican Version: 

If you’ve picked up smoky mezcal in Oaxaca use 1/2 a cup in place of the beer!

add 1 tsp each:

Ancho chile powder and Mexican chile powder to both rub and bbq sauce and 1 minced chipotle chile to the BBQ sauce