Prep Time: 1 hour
Start to Finish: 1 hour
Ingredients:
3/4 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels, (10 ounces)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional
Instructions:
Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.
To Cook after Freezing: Microwave-Wrap in wax paper and heat on high (about 2 1/2 min) Oven-Wrap in foil and bake at 375 for 30-45min.
(Recipe from www.marthastewart.com)
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Saturday, September 6, 2008
Steak Fajitas
Prep Time: 15 minutes
Start to Finish: 30 minutes
Instructions:
Freeze It:
1 pound flank steak, thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 jalapeno, seeded (if desired) and thinly sliced
1 teaspoon chili powder
1 teaspoon hot sauce
Kosher salt
4 1-quart resealable plastic freezer bags
Cook It:
4 bags frozen fajita mixture
4 teaspoons olive oil
8 8-inch flour tortillas, warmed
Store-bought refrigerated fresh salsa (optional)
Sour cream (optional)
Instructions:
Freeze It-In a large bowl, combine the steak, onion, bell peppers, jalapeno, chili powder, hot sauce, and 3/4 teaspoon salt. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.
Cook It-In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving). Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes. Serve with the tortillas and the salsa and sour cream, if desired. Yield: Makes 4 servings
(Recipe from www.food.realsimple.com)
Start to Finish: 30 minutes
Instructions:
Freeze It:
1 pound flank steak, thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 jalapeno, seeded (if desired) and thinly sliced
1 teaspoon chili powder
1 teaspoon hot sauce
Kosher salt
4 1-quart resealable plastic freezer bags
Cook It:
4 bags frozen fajita mixture
4 teaspoons olive oil
8 8-inch flour tortillas, warmed
Store-bought refrigerated fresh salsa (optional)
Sour cream (optional)
Instructions:
Freeze It-In a large bowl, combine the steak, onion, bell peppers, jalapeno, chili powder, hot sauce, and 3/4 teaspoon salt. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.
Cook It-In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving). Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes. Serve with the tortillas and the salsa and sour cream, if desired. Yield: Makes 4 servings
(Recipe from www.food.realsimple.com)
Thursday, September 4, 2008
Tacos
Prep Time: 40 minutes
Start to Finish: 50 minutes
Ingredients:
1 1/2 lbs. ground beef
1 packet taco seasoning
9-12 flour tortillas
2 1/4 cups rice
4 1/2 cups water
1 1/2 (14 ounces) cans of petite diced tomatoes
1 1/2 green onions, sliced
1/2 cup frozen corn
1 1/2 onions, diced
1 1/2 cups shredded cheddar cheese
1 1/2 teaspoons corn starch (optional)
1 1/2 chicken bullion cubes
Instructions:
1: Add rice, water, corn, green onion, bullion and roughly half of the diced tomatoes to a rice cooker. Cook as you normally would. (Or, bring to a boil in a saucepan, reduce heat and simmer until done, about 12-15 minutes.) Cool thoroughly.
2: Meanwhile, brown beef and onion in skillet. Drain off the fat (I usually rinse it off under hot water in a mesh colander.) Add the seasoning mix and remaining tomatoes (including the juice,) stir well. Set aside to cool.
3: Meanwhile, if you are using block cheese, shred it. Toss with as little cornstarch as is possible (this will help keep the pieces from forming a single glob in the freezer.) If you buy pre-shredded cheese, you don't need it.
4: TO ASSEMBLE: Make sure that all food is cooled enough that it won't melt a ziplock bag. The ground meat should fit into a quart sized bag. The rice should also fit into a quart sized bag. The cheese will probably fit into a sandwich size bag. The tortillas may need a gallon size, depending on what kind you use. If you made beans, I'd put them in a quart bag. After all of the food is in bags, smooth it out so that you have nice flat bags, being careful not the break the seals. Freeze on something flat, such as a cookie sheet. The next day, or several hours later, place all ingredients in one gallon or 1 1/2 gallon bag and seal.
5: TO REHEAT: First off, smash the bag of cheese to separate the pieces, and pour in to a serving dish to defrost on the counter. Microwave the beans, rice, and meat together in their bags on high for 3 minutes. Remove them each to a serving bowl, and microwave 3-10 minutes more, depending on how many bowls fit into your microwave at once. (You may need to smash the bags to separate the food, and break it up with a fork. I like to stir it once in the middle of reheating because microwaves don't heat evenly.) The tortillas should separate easily, and only need 30-40 seconds to warm them by the time everything else is warmed. The rice may need a tablespoon of water or broth added so it doesn't taste dry.
(Recipe from http://www.recipezaar.com/)
Start to Finish: 50 minutes
Ingredients:
1 1/2 lbs. ground beef
1 packet taco seasoning
9-12 flour tortillas
2 1/4 cups rice
4 1/2 cups water
1 1/2 (14 ounces) cans of petite diced tomatoes
1 1/2 green onions, sliced
1/2 cup frozen corn
1 1/2 onions, diced
1 1/2 cups shredded cheddar cheese
1 1/2 teaspoons corn starch (optional)
1 1/2 chicken bullion cubes
Instructions:
1: Add rice, water, corn, green onion, bullion and roughly half of the diced tomatoes to a rice cooker. Cook as you normally would. (Or, bring to a boil in a saucepan, reduce heat and simmer until done, about 12-15 minutes.) Cool thoroughly.
2: Meanwhile, brown beef and onion in skillet. Drain off the fat (I usually rinse it off under hot water in a mesh colander.) Add the seasoning mix and remaining tomatoes (including the juice,) stir well. Set aside to cool.
3: Meanwhile, if you are using block cheese, shred it. Toss with as little cornstarch as is possible (this will help keep the pieces from forming a single glob in the freezer.) If you buy pre-shredded cheese, you don't need it.
4: TO ASSEMBLE: Make sure that all food is cooled enough that it won't melt a ziplock bag. The ground meat should fit into a quart sized bag. The rice should also fit into a quart sized bag. The cheese will probably fit into a sandwich size bag. The tortillas may need a gallon size, depending on what kind you use. If you made beans, I'd put them in a quart bag. After all of the food is in bags, smooth it out so that you have nice flat bags, being careful not the break the seals. Freeze on something flat, such as a cookie sheet. The next day, or several hours later, place all ingredients in one gallon or 1 1/2 gallon bag and seal.
5: TO REHEAT: First off, smash the bag of cheese to separate the pieces, and pour in to a serving dish to defrost on the counter. Microwave the beans, rice, and meat together in their bags on high for 3 minutes. Remove them each to a serving bowl, and microwave 3-10 minutes more, depending on how many bowls fit into your microwave at once. (You may need to smash the bags to separate the food, and break it up with a fork. I like to stir it once in the middle of reheating because microwaves don't heat evenly.) The tortillas should separate easily, and only need 30-40 seconds to warm them by the time everything else is warmed. The rice may need a tablespoon of water or broth added so it doesn't taste dry.
(Recipe from http://www.recipezaar.com/)
Chicken Enchiladas
Prep Time: 15 minutes
Start to Finish: 50 minutes
Ingredients:
3 chicken breasts, cooked and shredded
2 1/2 cups monterey jack cheese, shredded
1/3 cup cilantro, chopped
1 (4 ounce) can black olives, sliced
10 (6 inch) corn tortillas
1 (28 ounce) can enchilada sauce
Instructions:
1: Adjust oven rack to middle position and heat oven to 300 degrees.
2: Combine 3/4 cup enchilada sauce, chicken, 1 cup cheese, cilantro, and olives.
3: Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.
4: Place remaining sauce in freezer-safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.
5: When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.
6: Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.
(Recipe from http://www.recipezaar.com/)
Start to Finish: 50 minutes
Ingredients:
3 chicken breasts, cooked and shredded
2 1/2 cups monterey jack cheese, shredded
1/3 cup cilantro, chopped
1 (4 ounce) can black olives, sliced
10 (6 inch) corn tortillas
1 (28 ounce) can enchilada sauce
Instructions:
1: Adjust oven rack to middle position and heat oven to 300 degrees.
2: Combine 3/4 cup enchilada sauce, chicken, 1 cup cheese, cilantro, and olives.
3: Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.
4: Place remaining sauce in freezer-safe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.
5: When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.
6: Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.
(Recipe from http://www.recipezaar.com/)
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