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.
If you’re in the Mexican mood but don’t want to go super heavy, these are the perfect solution. Start with a little Grade-A Guac, top these suckers with some Mexican Crema and accompany them with Southwestern Slaw and Freshritas. You’ve got yourself a fiesta.
2 lbs of mahi mahi, ( you can also use snapper or grouper)
1/2 cup of veg oil
2 tbsp fresh lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
pinch of salt
Valentina hot sauce (not-too-hot Mexican hot sauce)
- Preheat grill to medium high heat.
- Combine oil, lime juice, chili powder, cumin, coriander, garlic and salt. Coat the fish with the marinade.
- Grill fish about 3 minutes on each side.
- Once fish are cooked through, grill the tortillas about 15 seconds on each side to achieve light grill marks.
This stuff is fresh, filling…and healthy! I got this one from Cooking Light (a staple in our house) and it is awesome. While it does require some hands-on time – it is nothing complicated. I am typically one that will pull a Sandra Lee every now and then and go with the store bought version of a certain ingredient (e.g. salsa) vs making it homemade (she calls this “Semi-Homemade”). Anyway, in this recipe, you will make homemade salsa to place in your Mexican “lasagna” – and it is SO worth it. And, if you’re like me and like your food a lil on the spicy side…I’d recommend some additional jalepenos, Cayenne pepper, or…my favorite, Louisiana hot sauce! Enjoy – Morg
Hands on time: 25 minutes
Total time: 1 hour and 10 mins (I think this is a lie or I’m not that good)
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed (I use the kind out of the jar to make my life a little easier)
1 small onion, peeled and chopped
1 seeded jalepeno pepper, quartered (again, I’d use extra and…if you like lots of heat, you can skip the seeding process)
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/8 teaspoon black pepper
1 cup chopped onion
1 cup fresh or frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast (I’d make this 4 cups, especially if you’re cooking for a man; Anthony’s big complaint was that there wasn’t enough “meat”)
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 (10 ounce) can green chili enchilada sauce
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1 cup (4 ounces) shredding Monterey Jack cheese
1 cup (4 ounces) crumbled feta cheese
- Preheat broiler.
- To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
- Preheat oven to 350 degrees (where is the degrees sign on a computer?)
- To prepare casserole, heat a large non-stick skillet over medium high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepperr; saute 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until thoroughly heated. Remove from heat.
- Spread 1/2 cup of salsa over the bottom of a 13X9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over toritllas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, start with remaining tortillas and ending with remaining cheeses. Bake at 250 degrees for 25 minutes until bubbly.
Yields: 8 servings. (330 calories per serving – but who’s counting?)
Note: the longer the salsa is allowed to sit, the more the flavors will meld. Make extra and use to enhance other dishes – or just serve with some warm tortilla chips!