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Stuffed Poblanos

Stuffed Poblanos

Jenn’s Recipes Made Easy!
Poblanos stuffed with black beans and cheese
5 from 1 vote
Course Appetizer, Dinner, Game Day, Holiday, Lunch, Side Dishes
Cuisine Mexican

Equipment

9×13 Cake Pan
Sauce Pan
Blender
Large Mixing bowl

Ingredients
  

  • 4 Poblano Pepper Halved lengthwise, ribs and seeds removed. Leave the stems in tact.
  • 1 28 oz can Whole Plum Tomatoes With juice
  • 1-2 Jalapeños Minced, for less heat remove seeds and membraines
  • 2 Small Yellow onion Chopped coarse
  • 3 Garlic Cloves Peeled, 2 crushed, 1 minced
  • 2 19 oz cans Black Beans Drained and rinsed
  • ½ cup Cornmeal
  • 2 cups Pepper Jack Cheese Shredded
  • 1 cup Mozzerella Shredded
  • 2 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • ¾ cups Water
  • Salt and Pepper To taste

Directions
 

  • Pre-heat oven to 425° F
  • In a blender puree the tomatoes and their juices with the jalapeños, half the onions, and the crushed garlic until smooth. Season with salt to taste. Pour sauce into the 9×13 pan and spread evenly.
  • In the large mixing bowl, mix together the beans, cornmeal, 1 cup pepper jack cheese, the rest of the onions, minced garlic, cumin as well as the water, season with salt and pepper to taste.
  • Take each poblano half and stuff with bean mixture, making sure you have enough for all 8 pieces. Place stuffed poblanos in 9×13 pan on top of the sauce. Sprinkle poblanos with the remaning cheeses, making sure to cover completely. Cover pan with Aluminum foil, tightly, but making sure it doesn't touch the cheese top.
  • Place on middle oven rack for 45-55 minutes until poblanos are tender. Uncover and cook for another 10-15 minutes until cheese browned and sauce thickens. Remove from oven and let cool for 10-15 minutes.
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Chicken with poblano sauce

Chicken with Poblano Sauce

Jenn’s Recipes Made Easy!
Chicken breasts with a sauce made of poblanos and heavy cream
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine American, Mexican

Equipment

Blender
Large Skillet
Sauce Pan

Ingredients
  

Directions
 

  • Roast poblano under broiler until charred all over, turning as needed. Once fully charred place in sandwhich bag for 5 minutes. Remove from bag and take off most of the charred skin, seeds and membraines. chop coarsly.
  • Heat 1 tbsp oil in a sauce pan over medium heat, add the onion and garlic and cook until translusent and soft, 5-6 minutes. Next, add the chilies and the heavy cream. Cook 3 minutes.
  • Place all ingredients from the skillet into the blender, add the water and blend until completely smooth, add salt and pepper to taste.
  • Meanwhile, season the chicken breast with cumin, corriander and chili powder. Heat the remaining oil in a large skillet over medium heat. Cook the chicken 6-9 minutes each side until internal temp is 165° f. Serve with poblano sauce spooned over the top or as a dip.
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White rice with cilantro and scallions

White rice with cilantro and scallions

Jenn’s Recipes Made Easy!
White rice with cilantro and green onions
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch, Side Dishes
Cuisine American, Mexican

Equipment

Sauce Pan

Ingredients
  

  • 1 cup Long Grain white Rice
  • 2 cups Water
  • cup Cilantro Chopped
  • 3 Green Onions Diced (white and light green parts only)
  • Salt and Pepper To taste

Directions
 

  • In sauce pan, heat to medium heat, add oil and rice. Cook until lightly golden brown. Add water bring to boil. Turn heat to low and cook 15 minutes.
  • Once rice is tender, add chopped cilantro and scallions, salt and pepper to taste. Fluff with fork.
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Frijoles Negros Cremosos

Frijoles Negros Cremosos

Jenn’s Recipes Made Easy!
Creamy black beans
5 from 1 vote
Course Appetizer, Breakfast, Dinner, Game Day, Grill, Holiday, Lunch, Salad, Salsa, Side Dishes, Snacks, Soup
Cuisine Mexican

Equipment

Sauce Pan
Potato masher

Ingredients
  

Directions
 

  • Heat the oil in a sauce pan over medium heat, add the onion and serranos and cook until soft and tender.about 5-6 minutes
  • Next, add the beans to the pan, reserving the liquid for later.
  • Using a potato masher or a cup, smash the beans until they are smooshed totally. adding the liquid a little at a time to make them "creamy"

Notes

I serve with many things but today i served with Bistec a la mexicana
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Arroz Rojo

Arroz Rojo

Jenn’s Recipes Made Easy!
Mexican Red Rice
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch, Side Dishes
Cuisine Mexican

Equipment

Dutch Oven
Blender
Fine Mesh Strainer
Medium Mixing bowl

Ingredients
  

  • cups Long Grain white Rice
  • 3 Tbsp. Vegetable Oil
  • 2 Large Tomatoes chopped
  • 3 Tbsp. Large Onion chopped
  • 1 Garlic Cloves chopped
  • cups Chicken Broth/Stock
  • 2-3 Baby Carrots chopped
  • ½ cup Peas if canned, then drain, if frozen add directly
  • 1 Cilantro 1 sprig, chopped
  • 1 Serrano Chilies chopped
  • Salt and Pepper to taste

Directions
 

  • In a large mixing bowl, add rice and enough HOT water just to cover the rice. Stire once and let stand for 10-15 minutes. After the timer is up, place rice in the fine mesh strainer and rinse thoroughly under cold water until the water runs clear and not milky or cloudy. Turn water off, and keep shakeing the strainer well to help the rice get ride of any access water, i rub my hand in the rice and move the rice around to make sure all water is gone. Set rice aside to dry.
  • Heat the oil in a small Dutch oven over medium-high heat, then add the rice. It will sizzle as it should when you place it in the pot. Fry the rice for 8-10 minutes stiring requently, funtil rce is light and golden rowni.
  • While the rice is cooking, add the tomatoes, garlic and onion to the blender, blending until completely smooth. Pour the tomato mixture into the rice using the fine mesh strainer again. Stir and continue to cook until the liquid has been absorbed into the rice. Make sure to continue to stire frequently as to not let rice stick to bottom of the pot, about 3-5 minutes. Stire in the chicken broth, and the carrots and peas and bring to a boil.
  • Once it comes to a full boil, cover the pan and cook over low heat until all the liquid has been asborbed. This will take about 15 mintues. Make sure you do NOT touch or stir the pot!! If you continue to touch the rice, it will become MUSHY, nobody likes mushy rice, so just leave it alone with the lid on until the 15 mintues are over.
  • At the 15 minute mark, take the lid off and check to see if the liquid has been absorbed, if so take pot off heat and then fluff with a fork then place thelid back on and let it set for 10-15 mintues. If there is still some liquid then continue to cook 3 minutes at a time checking at the 3 minute mark.

Notes

You can serve this rice with about anything, today I served it with my Bistec a la Mexicana 😉 and some Frijoles negros cremosos. 
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Tamales de Pollo con salsa verde

Rating: 5 out of 5.

Tamales de Pollo con Salsa Verde

Jenn’s Recipes Made Easy!
Chicken Tamales in green salsa
No ratings yet
Course Dinner
Cuisine Mexican

Equipment

Tamal Steamer
Electric Stand Mixer

Ingredients
  

Ingredients- Tamal Masa

Ingredients- Salsa Verde/ Green Salsa

Directions
 

Directions-Tamal Masa

  • Place the lard in an Electric Mixer and beat until light and fluffy, about 1 minute. Add salt and 1 teaspoon of the cold water and continue beating until it is white and spongy, about 2-3 minutes. Add baking powder and then alternating adding the masa and the chicken broth a little at a time. You will know when it is finished when you can put a ½ tsp. into cold water and it floats.

Directions- Salsa-Chicken

  • Place the tomatillos along with the garlic cloves and the serranos in a sauce pot and cover with water. Place over high heat until it comes to a boil. Simmer at medium heat for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but are not coming apart.
    Place tomatillos, garlic and serrano (you may add one chile first) and 1/2 cup of the cooking liquid in the blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and blend again. Taste for salt and add more if needed. Also now is the time to taste for heat, you may add the other chile in pieces until you reach your desired heat level.
    Heat the oil in a pot over medium heat. Once it is hot but not smoking, pour in the sauce and bring it to a boil. Simmer over medium heat for 6 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.
  • Combine shredded chicken with the salsa.

Directions-Tamales

  • Soak the dried corn husks in hot water for about 30-40 minutes until they are pliable and then drain the water. Lay out a corn husk with the fatter end towards you. Spread about 3 Tablespoons of masa into a 2-3 inch square, the layer should be about ¼ inch thick. Leave a ½ inch border around the edges.
    Pick up the two long sides of the corn husks and bring them together, then fold them to one side, fold up the bottom of the husk towards the middle. This will make it so the bottom is closed and the top is still open.
    Assemble all the tamales and place them as straight up as you can in the Tamal Pan, making sure the open end is facing the ceiling.

Directions- Prepare Tamal Steamer

  • Place water in the bottom of the pan up to the line (if there is no line, make sure it is under the steamer basket) Add the steamer, and bring to a simmer. Line the steamer with 1 or 2 layers of the soaked corn husks ( i use the ones that are too small to make a tamal)

Directions- Cooking the Tamales

  • Once all tamales are placed into the Tamal steamer pan and it is at a simmer, if you have extra room in your pan, place more soaked corn husks to fill the area. Cover the top of the tamales with more of the soaked corn husks and put lid on the pan. Steam the tamales for 50 minutes to 1 hour. You will know when the tamales are ready when you open one and the masa no longer sticks to the corn husk.

Notes

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Mexican Corn

Rating: 5 out of 5.

MEXICAN CORN

Jenn’s Recipes Made Easy!
No ratings yet
Cuisine Mexican

Equipment

Large Skillet
Sauce Pan

Ingredients
  

INGREDIENTS

  • 3 EARS Corn
  • 1 Poblano Pepper Roasted and Peeled
  • 1 Red Bell Pepper Chopped
  • 1 Yellow Bell Pepper Chopped
  • 1 Small Yellow onion Chopped

Directions
 

Directions

  • Roast corn on the cob on grill or in a small skillet over medium heat until roasted slightly.
  • Roast and peel poblano pepper then dice roughly
  • Cut the corn off the cob ( I place corn on a small bowl upside down, inside a bigger bowl)
  • chop bell peppers roughly into small pieces.
  • Add all ingredients into small sauce pan over medium heat until heated through, salt and pepper to taste.
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Mexican Meatloaf

Rating: 5 out of 5.

Mexican Meatloaf

Jenn’s Recipes Made Easy!
No ratings yet
Course Dinner
Cuisine Mexican

Equipment

Meatloaf Pan
Comal
Oven

Ingredients
  

Ingredients-Salsa Glaze

Ingredients-Meatloaf

Directions
 

Directions

  • Preheat oven to 375° F
  • In a 12 inch pan, add the oil and heat over medium heat. Add the onion, carrot, celery and garlic. Continue cooking until veggies are translucent which is about 5-8 minutes. Set aside on plate.
  • In a large bowl, combine salt, pepper, cayenne, cumin and eggs, ketchup and Mexican creama (sour cream if using)
  • In another large bowl, combine the veggies, hamburger, chorizo and diced poblano chile. Mix well with hand and pour the egg mixture on top of the mixed meats, sprinkle with the bread crumbs and mix thoroughly.
  • Place the mixture into a 9×13 inch loaf pan. Bake for 40-45 minutes until the thermometer reads 160° F. Remove from oven and carefully pour off any pan juices.
  • Heat a comal or heavy skillet over high heat, add the whole tomatoes, onion, garlic cloves and serrano chiles. Cook turning frequently, until lightly charred on all sides. Take off heat and when cool enough to handle, peel the garlic.
  • Add all of the charred ingredients to a food processor or blender, pulse until chunky then pour into a small pan on medium heat.
  • Add sugar, diced chipotle chile and mustard. Bring to a boil and cook until thickened about 4-5 minutes. Season with salt and pepper to taste.
  • Slice the meatloaf and arrange on a platter and spoon over the salsa glaze
  • I like to serve with creamy mashed potatoes and Mexican corn.

Notes

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