Salsa Spiced Squash

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This basic recipe can be used for a variety of vegetables, including corn, green beans, carrots, or eggplant. You can even try a different salsa for a new taste.

Ingredients

•    2 teaspoons olive oil
•    1 large onion, cut in slivers
•    2 garlic cloves, minced
•    1 green bell pepper, seeded and sliced
•    2 small zucchini squash, julienned
•    2 small yellow squash, julienned
•    1 cup tomato-based salsa
•    1 teaspoon dried oregano
•    Freshly ground black pepper

Instructions

Heat the oil in a large skillet and sauté the onion, garlic, and bell pepper for 2 minutes to soften. Add the squashes and continue to cook over a medium-high heat until the squash is tender.
Add the remaining ingredients and simmer for 5 minutes or until heated through.

Enchiladas Verdes con Chile Pasado

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Here’s the recipe we served to our friends in Italy. In parentheses are the Italian ingredients we used as substitutes. I have adjusted the recipe to serve four to six. Serve with refried beans and guacamole.

Ingredients

  • 2 large chicken breasts

  • 1 cup chicken stock

  • 2 cups cream

  • 6 ounces cream cheese (mascarpone)

  • 3/4 cup finely chopped onions

  • 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped

  • 5 teaspoons minced cilantro (Italian parsley)

  • 1 egg

  • 1 ½ teaspoons salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 tablespoons vegetable oil

  • 12 corn tortillas

  • 1/3 cup freshly grated Parmesan cheese

Instructions

Place the chicken breasts and the stock in a pot and bring to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes. Remove the breasts and reserve the stock. Remove the skin from the breasts and shred the meat into small pieces. In a bowl combine ½ cup of cream, the cream cheese, shredded chicken, and the onions and mix well with a wooden spoon.

Place the chile pasado in a blender and add the cilantro and 1/4 cup of the reserved chicken stock. Blend at high speed to form a smooth paste. Add the remaining 1 ½ cups of cream, the egg, and the salt and pepper and blend briefly. Remove the puree to a bowl.

Preheat the oven to 350 degrees F. In a skillet, heat the oil until hot. Using tongs, fry each tortilla in the oil for about 5 seconds a side so they are soft. If you overcook them, they will be tough. Drain each tortilla on paper towels. Place each tortilla on a plate and put about 1/4 cup of the chicken mixture in the middle. Smooth it out and roll up each tortilla into a thick cylinder. Place in a 8 by 12 inch glass baking dish, seam side down. When all of the tortillas are placed in a single layer, cover them with blended chile pasado puree and top with the Parmesan cheese.

Bake for about 15 minutes or until the cheese has melted and the enchiladas are slightly browned on top. Serve immediately.

Chiles Anchos Capones(Stuffed Seedless Ancho Chiles)

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The word capon translates as “castrated” but in this case merely means seedless. Yes, dried chiles such as anchos and pasillas can be stuffed, but they must be softened in hot water first. They have an entirely different flavor than their greener, more vegetable-like versions.

Ingredients

  • 10 ancho chiles
  • 1 quart hot water
  • 2 pounds queso añejo or romano cheese, grated
  • 8 cups chicken stock
  • 3 cups small green onions, without the green ends
  • 1 cup pork lard or substitute vegetable oil
  • ¼ cup flour
  • Salt to taste

Instructions

In a dry skillet, lightly toast the ancho chiles without burning them. Soak the chiles for 5 minutes in hot water to soften them, then drain and dry them. With a knife, make a slit in the side of each pod and deseed them. Stuff the chiles with the cheese and set aside. You can tie them to keep the stuffing from falling out if you wish.

Heat the chicken stock and boil the green onions for 3 minutes. Remove the onions from the stock and set both aside.

Heat the lard until lightly smoking. Fry the chiles on both sides, starting on the open side. Remove the chiles from the oil and drain on paper towels. Fry the green onions in the lard. Remove and set aside. Add the flour to the lard and stir until completely mixed without letting the mixture turn brown. Pour the chicken stock in the pan and stir until no more lumps are seen. Simmer the sauce to thicken for 5 minutes while stirring. Add the chiles and let simmer 2 more minutes. The sauce should be smooth, but not too thick. Add stock if necessary. Serve the chiles immediately with some green onions on the side.

Spicy Chicken Livers

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This is my husband Jeff’s favorite recipe for chicken livers. If liver doesn’t appeal to you, substitute cubed beef and turn the recipe into a spicy stroganoff.

Ingredients

  • 2 dried chiles or 2 chipotles en abobo
  • 3 to 4 tablespoons butter or margarine
  • 1 small onion, thinly sliced
  • 1 cup sliced mushrooms, such as portabello or cremini
  • 1 pound chicken livers
  • Flour for dusting
  • 2 cups chicken broth
  • Salt and freshly ground black pepper
  • 1 cup sour cream
  • 2 cups cooked egg noodles
  • Garnish: Chopped fresh parsley

Instructions

Toast the dried chile on a hot comal or in the oven, if desired. Cover the chile with very hot water and rehydrate until they are soft. Place the chile in a blender or food processor and puree until smooth.

Melt some of the butter in a large skillet and sauté the onion and mushrooms until the onions are browned. Remove and keep warm.

Dust the livers with flour, shaking off any excess. Brown the livers in the onion pan, adding more butter if necessary.

Return the onion mixture to the skillet and stir in the chile puree and the broth, then season with the salt and pepper. Simmer the mixture until the livers are almost done, about 10 minutes. Mix a little of the hot broth into the sour cream and add this mixture to the livers. Gently simmer until the sauce has thickened and the livers are tender.

Serve the livers over the noodles and garnish with the chopped parsley.

Mexicali Flank Steak Fajitas

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Most of the calories in fajitas come from the toppings that we pile on, including cheese, sour cream, and guacamole. If you replace these condiments with a high-flavor salsa, you won’t miss any of the flavor.

Ingredients

•    1 pound lean flank steak
•    2 teaspoons ground chile, such as ancho or New Mexican Chimayo
•    1 teaspoon ground cumin
•    1 teaspoon ground coriander
•    1 teaspoon garlic powder
•    1 cup chipotle-based salsa, divided
•    Vegetable cooking spray
•    6 to 8 green or Mexican bulb onions
•    4 to 6 flour tortillas

Instructions

Trim the visible fat from the steak. Combine the chile, cumin, coriander, and garlic powder, then rub the steak with the spice mixture.
Place the steak and ½ cup of the salsa in a zip-lock bag.
Marinate the steak in the refrigerator for at least 8 hours or overnight, turning the bag occasionally.
Heat a barbecue until medium-hot. Remove the steak and discard the marinade. Coat the grill rack and onions with the cooking spray. Place the steak and onions on the grill and cook for 8 minutes. Turn the steak and the onions, and continue to grill for an additional 5 minutes or until desired degree of doneness.
Cut the meat diagonally across the grain into thin slices. Place a few slices of meat into a flour tortilla, add a couple of grilled onions, top with additional salsa and serve.