May 5, 2013
Cheese, Chicken, Mexican, Recipes
cheese, chicken, cooking, dinner, food, Gourmet, mexican, postaday, recipe, recipes
My menu tends to have some unconscious themes. Some of the choices are truly seasonal: grilling more in the summer and hot soups in the winter. Others seem to come and go. Last fall, I found that I was making quite a few casseroles. Now, I’m stuck in the layered dish.
The quintessential layered meal is lasagna. Over the last two months I’ve made three different types of lasagna (regular, enchilada and breakfast). I’ve even made layered desserts (parfait, trifle).
When I had left over tortillas and pork chimichanga meat, I concocted a Mexican layered meal. That was an attempt to recreate the dish below.
We’ve made this dish for quite a few years now. It is easy, filling and the kids like it.
This number of ingredients make it look much more complex then it is.
Fry up the chicken.
Add the onion.
And spices and juices.
Chicken Tortilla Pie
Prep Time: 45 mins | Cook Time: 1 hr 30 mins | Makes: 4 | Difficulty: Easy
- Cooking spray
- 1 1/2 lbs boneless, skinless chicken, finely chopped or ground chicken
- 1 tsp salt
- 1/8 tsp pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1/2 tsp oregano
- 1 (10 ounce) can diced tomatoes with green chillies
- 1 cup chicken broth
- 1 small piece bay leaf
- 3/4 cup grated Monterey jack cheese
- 3/4 cup shredded cheddar cheese
- 4 (8 inch) low carb tortillas, cut into quarters
- 3 tbsp sour cream
1) spray an 8″ square baking dish with cooking spray. Season the chicken with salt and pepper.
2) Heat a large skillet over medium heat. Add oil and heat for 30 seconds. Add chicken and cook, stirring frequently, until lightly browned, 7 to 8 minutes. Add onion and cook until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Reduce heat to medium low, add chili powder and oregano, and cook, stirring frequently, until meat is coated and spices are aromatic, 2 to 3 minutes.
3) Add tomatoes, broth, and bay leaf; bring to boil. Reduce heat, cover, and simmer until chicken is tender, 25 to 30 minutes. Remove bay leaf. Transfer to a bowl and let cool.
4) Heat oven to 350°
5) Mix cheeses together. Spread 1 1/3 cups chicken mixture in the baking dish and top with 8 tortilla quarters. Add another 1 1/3 cups chicken mixture, topped with half of the cheese mixture. Top with remaining 8 tortilla quarters and cover evenly with remaining chicken. Dot with sour cream, and cover with remaining cheese. Bake until cheeses are melted and sauce is bubbly, about 30 minutes.
March 28, 2013
Kosher, Lunch, Mexican, Pork, Recipes, Side Dish, Snack
Appetizer, cooking, dinner, food, Gourmet, Kosher, lunch, mexican, pork, postaday, recipe, recipes, side dish, Snack, spices
Many of the dishes I made during the week are not very involved. It may be 30 minutes of active cooking and prep work and total time of an hour. It is on the weekends that I get to make those dishes that are more involved and take the proper time to develop. As a result, I find that I am spending most of my Sunday in the kitchen. I think of all the old Italian grandmothers who spent many hours every day in the kitchen and think I am starting to morph into one of them.
This time there was a distinct Mexican theme, so call me Abuela….
This was the first time I made tamales. They were pretty darn good.
I found the corn husks in the “ethnic” aisle of the grocery store. I didn’t have California chile pods, so at first (and in the picture) I was going to use some Arbol chilies. Ultimately I had some sweet and hot red-hot peppers that I used.
I sliced the pork loin in half to fit into the dutch oven.
After two hours cooking, shredding and mixing with the pepper sauce.
I halved the recipe that you see below. It says it makes enough for 16 tamales (8 for half) but those must be tiny. Mine made a solid 4.
This part was much easier than I thought.
Put the pork inside.
Roll, fold, roll.
Each tamale has two husks. I did not have a steamer, so I built one. I used my big metal roasting pan that I use for Thanksgiving turkeys, a small rack (to elevate off the bottom), a grill rack and some foil for the top. I put water in the bottom and put it on the stove over medium-low heat.
Poke a few holes in the foil to let excess steam escape. I had to add water several times.
These were pretty good. The Ranting Wife said she normally doesn’t like tamales, but liked these.
Real Homemade Tamales
Prep Time: 35 m | Cook Time: 3 h 35 m | Makes: 16 tamales
- 1 1/4 pounds pork loin
- 1 large onion, halved
- 1 clove garlic
- 4 dried California chile pods
- 2 cups water
- 1 1/2 teaspoons salt
- 2 cups masa harina
- 1 (10.5 ounce) can beef broth
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup lard
- 1 (8 ounce) package dried corn husks
- 1 cup sour cream
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
PREP 35 mins
COOK 3 hrs
READY IN 3 hrs 35 mins
Calories 236 kcal 12% Carbohydrates 12.6 g 4% Cholesterol 37 mg 12% Fat 16.6 g 26% Fiber 2.1 g 8% Protein 9.1 g 18% Sodium 401 mg 16%