NummyNumNum could obviously not survive without RipleyPickles and The Chef. I cannot remember the last time I posted something, and most likely my posts were not missed. I am back though! In great news about my life that everyone should care about, Chef John and I are leaving NYC and heading back down to my favorite city in the states New Orleans. Soon we are going to get real Cajun up in here. My new goal in life is to get John Besh to do a celeb posting on our blog. Trust me I will make this happen.
Today’s recipe is in honor of the upcoming best festival CINCO DE MAYO! Clearly nummy LOVES all Mexican feasts regardless of a holiday, and I thought I would post a great shredded chicken taco recipe that is real simple and does not take all day to cook. – ts
1 ½ lbs boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1-2 chipotle pepper in sauce chopped (optional)
cilantro for garnish chopped
Salt and pepper to taste.
- Combine all ingredients in a saucepan and add water or stock to cover. Be generous with all seasonings. You could even throw in a package of taco seasoning in the mix if you prefer.
- Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool. Leave liquid in pan.
- Shred meat with fingers. Add back to pan with liquid mix chicken with liquid to soak up more sauce. Taste and adjust seasonings if needed. Sprinkle with cilantro.
I already have 3 problems with this post: 1) I hate beans; 2) It’s officially 71 degrees outside and therefore way too conventionally “warm” to post a soup recipe; and 3) Every idiot I’ve run across recently cannot pronounce the word “Chipotle.” Let’s take these one by one, shall we?
First of all, I think beans are kind of pointless. Refry them and cover them in cheese and maybe we can talk, but for the most-part, I’ll pass.
That is, AHEM, until I had this soup. The Chef brought this home from work for me months ago, and I don’t know if it was my intense love of getting anything for free or the Chipotle Cream on top, but it was GREAT. As for my second point, I have pointed out that soup knows no season on several occasions, so you can take it down the street to another blog if you don’t like it.
And finally, the word is pronounced “Chi-poht-lay.” Yeah, I’m looking at you, Paula Deen, I love your wacky behind more than anyone, but “Chi-POLT-ay” just “ain’t rite,” to use your vernacular. You’re on the Food Network for goodness’ sakes. Get it together girl.
Black Bean Soup:
4 cups of dry black beans
2 yellow onions, diced
1 poblano pepper. diced
1 jalapeno pepper, diced
3 tbsp olive oil
2 tbsp chili powder
1 tbsp ground cumin
6 quarts of water
salt and black pepper to taste
- Rinse black beans in cold water.
- In a large pot, cook onions and peppers in olive oil until they become soft. Add the chili powder and cumin and stir until the onions are well coated.
- Add the beans and water. Bring to a boil, reduce to a simmer and cook for about an hour and a half. (While this is cooking, make the Chipotle Cream.)
- Puree beans in their liquid until smooth. Thin down with additional water, if necessary.
- Season to taste and top each bowl of soup with Chipotle Cream.
4 Chipotles in Adobo sauce
1/2 cup of sour cream
1/3 cup of mayo
juice of one lime
2 tsp ground cumin
1 tbsp of cilantro
- Place all ingredients in a blender or processor and puree until smooth. (I like to refrigerate this for the cold-hot dynamic you get when you top the soup with it, but it’s your prerogative lady, so do what you will.)
West Coast represent – we have another update from Mr. Pitts. Take it away Justin:
This is really simple – only 4 ingredients – but the key is the salsa. Pace or some s***like that won’t cut it. This recipe is with Morita chile salsa. Morita is like a Chipotle in that it’s a smoked jalapeno, but it’s smaller, hotter, and comes dried rather than canned in adobo sauce.
(You could use a jarred salsa as long as it’s really good, and salsa verde would even work if that’s your thing.)
8-10 dried moritas
1/2 yellow onion rough chopped
2-3 cloves garlic
3-4 tomatoes seeded and chopped.
- Toast the moritas in a dry skillet until you start to smell them.
- Transfer into a bowl of very hot water and let them reconstitute for 5-10 minutes or until soft and fully re-hydrated.
- Remove stems and roughly chop.
- Put all the ingredients in blender or food processor and pulse until pureed.
- Thin it out with water (if you want it really hot, use the water from the re-hydrating step earlier) as needed. You want it to be thick but not too chunky.
- Taste and adjust as needed.
2 eggs per person (at least)
tortillas (ideal) or tortilla strips/chips
sharp cheddar cheese or Cojita
- If you want to be a hero, use fresh corn tortillas, cut them into quarters and fry in some 350 veg oil until crisp. Drain on a rack or paper towel and season with salt.
- Whisk the eggs and season with s+p. Scramble in a non-stick skillet with butter.
- When eggs begin to cook, add handful of cheese and a healthy amount of the salsa and continue scrambling.
- When the eggs are about 30 seconds out, add a handful or two of the tortilla strips and stir together. (It’s ok – they are not supposed to stay fully crispy.)
- Garnish it with green onion or cilantro if you like, but it’s really good as-is.
I kept scanning my Inbox and seeing this recipe and thinking ‘Ugh, I hate cherries. But I guess I’ll post that anyway.’ Obviously I need to go to the Derrick Zoolander Center for Kids Who Can’t Read Good because this is Chipotle (which is spicy and awesome) and Sherry vinegar (which is an alcohol-based vinegar, so obviously fantastic). In short, this must be a winner despite my adult-onset dyslexia.
3 tbsps sherry vinegar
1 tbsp fresh lime juice
1 tbsp minced shallots
1 tbsp chopped cilantro
2 canned Chipotles, drained and minced
1 garlic clove, minced
1 tsp maple syrup
3/4 cup of olive oil
salt and pepper as needed
1 tbsp chopped parsley
- Whisk together all ingredients except the olive oil.
- Gradually whisk in the oil until it has all been added and the vinaigrette is smooth and has thickened.
The blog is a hit in the Midwest too! Good friend and party potato guru Krissy Hof says: I see that there is a pretty solid Bolognese up already. Even though that is my fav recipe, here’s another. This recipe is based on an enchiladas verdes recipe by Rick Bayless, who I think is the nicest man in the world. I can’t wait for him to take me on a Mexican adventure where we visit so many pueblos and eat the s— out of their towns. I added more heat and more cilantro than his original version, so things like the chipotle peppers and extra cilantro can be removed to taste. -ts
4 poblano peppers
1 cup (lightly packed) spinach leaves, roughly chopped
Chopped cilantro (about 1/2 cup – optional)
3-4 chipotle peppers in adobo sauce, chopped and seeded (obviously leave more seeds if you want this hotter)
bit of the adobo sauce from the peppers
1 small can diced green chiles
2 cups milk
2 cups chicken broth
6 tablespoons butter
6 garlic cloves, peeled and chopped
1/2 cup flour
3 cups shredded chicken meat (I just use a rotisserie chicken) – set aside in small bowl
12 corn tortillas
olive oil or vegetable oil
1 cup chihauahua cheese
- Broil the poblanos on a baking sheet in the oven, just underneath the broiler, for about 10 minutes, turning occasionally until all sides are bubbling and getting brown. Remove and let cool. You can also do this on the grill.
- When the peppers have cooled, peel off their skins, remove the stem/core and roughly chop them.
- In a food processor or blender, combine the chopped poblanos, the spinach, the chipotle peppers, the green chilis and the cilantro.
- In a medium saucepan, heat the milk and chicken broth over medium-low heat.
- In another saucepan, heat the butter and add the garlic for about a minute over medium heat. Add the flour and whisk together for another minute. Raise the heat to medium-high. Add the chicken broth/milk mixture, and cook, stirring constantly, until the sauce comes to a boil. Reduce heat and let cook for 5 minutes. Remove from heat.
- Pour half of the sauce mixture into the blender with the chilis and spinach. Blend until smooth. Pour the mixture back into the saucepan with the remaining sauce, and season with salt (about 2 tsp).
- Heat the oven to 350. Smear about 1 cup of the sauce on the bottom of a 13×9″ baking dish. Stir about 1 cup of the sauce into the bowl of chicken, mix well.
- On a baking sheet, lay as many tortillas flat as you can and spray or brush both sides with the oil. Continue to stack tortillas on top of each other until you have about 12 ready to go. Put them in the oven for about 3 minutes, enough to make them soft. Wrap them in a warm towel to keep warm while you assemble the enchiladas.
- Taking one tortilla at a time, scoop a bit of the chicken into each and quickly roll it up. Put each enchilada fold down in the baking dish, and continue to line them up. Cover all evenly with the remaining sauce, and sprinkle the top w/ cheese. Bake for about 20 min, or until golden brown. Garnish with cilantro and enjoy!
The chef-in-our-midst correctly pointed out that we were missing a sauce category, so he’s remedied that. If his other sauces are any indication, I’ll be drinking this like it’s a beverage in no time.
1 yellow onion minced
1 tablespoon olive oil
pinch of salt
1 1/2 tablespoons of coriander
1/2 cup brown sugar
1/2 cup sherry vinegar
1 cup strong coffee
1 cup ketchup
1/2 cup tomato juice
1 heaping teaspoon Chipotle powder
- Sweat the onion in the olive oil with a good pinch of salt until soft.
- Add coriander, brown sugar, vinegar, and coffee and simmer for 10 minutes.
- Add ketchup, tomato juice, and Chipotle powder.
- Simmer for 2 hours. Strain, discard the solids, and let cool.