Tag Archives: tortillas

Pitts’ Morita Chilaquiles

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.)

Morita Salsa:
8-10 dried moritas
1/2 yellow onion rough chopped
2-3 cloves garlic
3-4 tomatoes seeded and chopped.
water
salt
  1. Toast the moritas in a dry skillet until you start to smell them.
  2. Transfer into a bowl of very hot water and let them reconstitute for 5-10 minutes or until soft and fully re-hydrated.
  3. Remove stems and roughly chop.
  4. Put all the ingredients in blender or food processor and pulse until pureed.
  5. 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.
  6. Taste and adjust as needed.
Chilaquiles:
2 eggs per person (at least)
tortillas (ideal) or tortilla strips/chips
sharp cheddar cheese or Cojita
butter
  1. 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.
  2. Whisk the eggs and season with s+p. Scramble in a non-stick skillet with butter.
  3. When eggs begin to cook, add handful of cheese and a healthy amount of the salsa and continue scrambling.
  4. 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.)
  5. Garnish it with green onion or cilantro if you like, but it’s really good as-is.
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Filed under Appetizers, Mexican food, Southwestern food

Fish Tacos

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
flour tortillas
Valentina hot sauce (not-too-hot Mexican hot sauce)

  1. Preheat grill to medium high heat.
  2. Combine oil, lime juice, chili powder, cumin, coriander, garlic and salt. Coat the fish with the marinade.
  3. Grill fish about 3 minutes on each side.
  4. Once fish are cooked through, grill the tortillas about 15 seconds on each  side to achieve light grill marks.

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Filed under Fish, Main Course, Marinades, Mexican food

Mexican Chicken Casserole

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

The Recipe
Hands on time: 25 minutes
Total time: 1 hour and 10 mins (I think this is a lie or I’m not that good)

Salsa:
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)
Cooking spray
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/8 teaspoon black pepper

Casserole:
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

  1. Preheat broiler.
  2. 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.
  3. Preheat oven to 350 degrees (where is the degrees sign on a computer?)
  4. 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.
  5. 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!

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Filed under Chicken, Main Course, Mexican food