This super easy, Mexican-inspired soup is delicious and can be made with basic pantry ingredients. To make more of a meal, I served the soup with a green salad and quesadillas stuffed with green chiles, cheese and corn…Olé!

I substituted a teaspoon or so of chopped chipotle chile with some adobo sauce for the chopped jalapeno, which added a nice smoky flavor to the soup. Look for canned chipotle chiles (chipotle en adobo) in the Mexican foods section of your grocery store, or follow the recipe and use chopped jalapeno chiles. Either way, you’ll have a great soup!

Season the soup to taste with salt and pepper, and garnish with feta cheese and chopped cilantro. Enjoy!

Black Bean Soup with Cumin and Jalapeño
-recipe from Bon Appétit Magazine

Yield: Makes 4 servings

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth

Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

One of the things I love about September is the potpourri of ripe veggies available at farm stands and farmers’ markets. Last week, I visited my local farm stand and purchased all the makings for these tasty quesadillas that are stuffed and garnished with a medly of fresh corn, chile peppers, summer squash and tomatoes. The quesadillas make a great lunch or light dinner…Yum!

For the chiles, I used a combo of four different peppers I got at the farm stand that ranged from mild to spicy. I chopped enough of them to equal 1 cup. I also sauteed some Walla Walla onions along with the veggies for added flavor. Since I didn’t have chipotle chile powder, I substituted a little chopped chipotle pepper in adobo sauce…it added a nice smokiness to the vegetable mixture. Enjoy!

Farmers’ Market Quesadillas
-recipe from Fine Cooking Magazine
 
These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes. Fresh chiles and chipotle powder add depth and give the dish some smoky heat. Yields 4 quesadillas.

5 Tbs. vegetable oil
1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from 2 medium ears)
1/8 tsp. chipotle chile powder
1 cup diced tomato (from 2 small tomatoes)
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
Four 9-inch flour tortillas
2 cups grated sharp cheddar (8 oz.)
Sour cream for serving (optional)

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.

Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it’s hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

Tip: Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes like these quesadillas. McCormick makes ground chipotle, and The Spice Hunter sells a crushed chipotle, which would be a fine substitute in this recipe; just add a bit more than you would of the ground.

This salsa rocks! If you’ve never made fresh salsa before, I highly encourage you to make a batch of it. You’ll be amazed at how easy it is to whip up and how delicious it is! Of course, starting with top quality ingredients (vine-ripened tomatoes) is key to a good salsa, while dry roasting the veggies in a pan is super simple and only takes a few minutes. Husband thinks I should make this recipe on a regular basis…I couldn’t agree more!

Don’t forget to season the finished salsa with salt (bland salsa just won’t do). Enjoy!

Salsa Quemada (Roasted Tomato Salsa)
-recipe from Epicurious.com | April 2010
Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider

A very useful salsa that is easy to make and keeps well. Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means “burnt”), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and onion. Salsa quemada clings to the dryer and chunkier taco fillings, adding moisture and great flavor. It is also a classic table salsa, perfect to serve with tostadas and totopos.

Makes 2 1/2 cups

5 large Roma tomatoes, whole, not cored or cut in any way
1 serrano or jalapeño chile
2 cloves garlic, skin on
1/4 cup minced white onion
1 teaspoon salt, or to taste
1/2 bunch cilantro

Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.

Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.

Sangria, like most things, can either be really bad or really good. This peachy-flavored recipe for White Sangria is definitely in the really good category! It’s delicious, refreshing and super easy to make.

I chose a bottle of Red Cliffe Sauvignon Blanc (under $10 at Trader Joe’s), and used triple sec for the orange liqueur. Instead of peach nectar, I used Trader Joe’s Dixie Peach juice because that’s what I had on hand. I loved the blend of flavors and didn’t want to dilute it too much so I only added a little club soda. Start with a 1/2 cup or so and add more to get the flavor you enjoy. A combination of sliced nectarines, peaches and apples added to the flavor and presentation (next time I’ll also add in sliced plums for extra color).

Invite some friends over, set out a few appetizers and you’re set for a great summer evening! Enjoy!

White Sangria
-recipe from Williams-Sonoma.com (adapted from Williams-Sonoma Entertaining: Outdoor, by George Dolese)

Use whatever stone fruits look freshest at your market to create this refreshing sangria. Its the perfect cooler for a hot summer day. Serves 6 to 8.

6 peaches, plums or nectarines, or your favorite combination of stone fruits, halved, pitted and sliced 1/4 inch thick
1 1/2 cups peach nectar
1/4 cup orange liqueur, such as Cointreau
1 bottle (750ml) dry Spanish white wine (white Rioja) or Sauvignon Blanc
2 cups club soda, or more, to taste
Ice cubes for serving

In a large pitcher, combine the fruit, peach nectar, orange liqueur and wine. Refrigerate for at least 4 hours or up to 12 hours.

Stir in the club soda and ladle the sangria into ice-filled glasses. Serve immediately.

I love grilling recipes and am always looking for new ways to grill a meal. These Skirt Steak Fajitas are super easy and delicious! The steak is rubbed with a spice mixture which I then let marinate for a few hours before grilling it. Set out your favorite fajita makings (salsa, guacamole, etc.) and you’ve got a great dinner!

Skirt Steak Fajitas
-recipe from Williams-Sonoma.com
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Skirt steak is the best choice for quick marinating and grilling. It is well marbled, which makes it very flavorful, and slightly stringy, which makes it chewy—so be sure to slice it across the grain.

Serves 8.

1/4 cup olive oil 
1 small yellow onion, minced 
2 garlic cloves, minced 
3 Tbs. red wine vinegar  
1 tsp. chili powder 
1 tsp. ground cumin 
1 tsp. freshly ground pepper 
2 skirt steaks, about 4 lb. total, trimmed 
Salt, to taste 
8 large flour tortillas 
1/4 cup minced fresh cilantro  
2 cups guacamole
1 head lettuce, shredded  
1 cup fresh salsa  
1 cup pico de gallo salsa  
1 1/2 cups shredded Monterey jack cheese  
1/2 cup crema or sour cream  

In a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper.

Cut each steak crosswise into 3 or 4 pieces. There will be thicker pieces and thinner end pieces. Place the meat in a disposable aluminum roasting pan and generously season with salt. Pour the marinade over the meat and turn to coat well. Let stand for 5 to 10 minutes. Alternatively, dip the steaks in the marinade just before grilling.

Prepare a hot fire in a grill. Brush and oil the grill grate.

Remove the steaks from the marinade and pat dry with paper towels; discard the marinade. Grill the skirt steaks directly over high heat, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. Meanwhile, wrap the tortillas in aluminum foil and place them on the side of the grill to warm.

Transfer the steak to a carving board, cover loosely with foil and let rest for 5 minutes. Slice the steaks across the grain into strips, toss with any accumulated juices from the carving board and mound onto a platter. Garnish with the cilantro and serve immediately with the tortillas, guacamole, lettuce, fresh salsa, pico de gallo, cheese and crema in separate dishes alongside.

Homemade salsa is super easy to make and waaaaay better than most you’ll buy at the grocery store. Plus, you can make it exactly how you like it (spicier, milder, more lime, etc.). Whip up a batch of this salsa, buy the best tortilla chips you can find and invite some friend over! Homemade salsa is definitely a party pleaser!!!

If you can’t find serrano chiles, jalepenos will do just fine. Enjoy!

Note: I like Juanita’s Tortilla Chips…available in the Portland area

Pico de Gallo
-recipe courtesy Marcela Valladolid, Food Network

In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called “salsa mexicana” or “salsa bandera,” because the colors in the salsa represent the Mexican flag. Makes 3 cups

1 1/2 pounds yellow or red tomatoes, seeded and chopped
1 small onion, chopped
1/2 cup chopped fresh cilantro leaves
3 tablespoons fresh lime juice
2 serrano chiles*, seeded and minced
Pinch kosher salt and fresh ground black pepper

Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.

*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

This recipe, inspired by south-of-the-border flavors,  is a delicious twist on classic chicken salad. It’s got kick from the pickled jalapeños, crunch from the chopped veggies, and flavor from the cilantro and fresh lime. Serve the jalapeño chicken salad in the easy-to-make tortilla bowls or use it as a filling for wraps. The tortilla bowl isn’t as crisp and crunchy as the fried kind you get in a restaurant. It’s edible, of course, but it’s main purpose in this recipe is for presentation. Enjoy!

Jalapeño Chicken Salad
-recipe from Cook’s Country Magazine

Chicken salad is a great use for chicken left over from the night before or the rotisserie chickens sold by many chain restaurants and supermarkets. Any meat can be used–dark meat tends to be moister. Pickled jalapeños can be found in the international aisle at the supermarket, near the taco fixings. They add a bright, spicy flavor and crunchy texture to the salad. Cilantro stems have just as much flavor as the leaves, so you don’t have to be too thorough when picking and chopping the herb for the salad.

Makes about 5 cups.

2/3 cup mayonnaise  
1 tablespoon lime juice  
3 cups shredded cooked chicken  
1/2 medium rib celery, chopped fine 
1/2 small red onion, chopped fine 
1/2 red bell pepper, seeded and chopped fine 
2 tablespoons chopped fresh cilantro leaves   
1/4 cup sliced pickled jalapeños, chopped fine 

Mix mayonnaise and lime juice in small bowl until combined. Toss chicken, celery, onion, bell pepper, cilantro, and jalapeños in large bowl. Add mayonnaise mixture and toss until evenly coated. Season with salt and pepper to taste. Serve or cover and refrigerate for up to 2 days.

Note: To make a tortilla bowl, spray both sides of large flour tortilla with nonstick cooking spray. Toast tortilla in nonstick skillet over medium heat until spotty brown on both sides but still soft, about 3 minutes. Using tongs, drape tortilla over small overturned bowl. Place second overturned bowl over tortilla and cool completely.

I’m linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tasty Tuesdays at 33 Shades of Green

This recipe for pollo guisado is super easy and very tasty. The spicy, shredded chicken is a great filling for both tacos and enchiladas. Yum!

Because good tomatoes aren’t in season yet, I used 6 whole canned tomatoes which equaled the same amount of 3 medium fresh tomatoes. The recipe calls for 1/4 cup of chipotle in adobo sauce. This is the sauce that the chipotle peppers are packed in. Instead of scooping out the sauce, I used one whole chipotle pepper and pureed that with the tomatoes. The mixture was pretty spicy but still good. For a milder sauce, use less chipotle pepper or just use the adobo sauce like the recipe says. This recipe could easily be doubled or tripled to feed a crowd. Enjoy!

Pollo Guisado
-recipe from Diners, Drive-Ins and Dives Cookbook by Guy Fieri
(adapted recipe from Maria’s Taco Xpress in Austin, TX)

The pollo guisado chicken is a little bit sweet, spicy, tender. It’s crazy good. Makes 4-6 servings.

2 pounds boneless, skinless chicken thighs
3/4 teaspoon kosher salt, plus more to taste
3 medium tomatoes, diced
1/4 cup canned chipotle en adobo sauce
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons vegetable oil
1 onion, diced
Serving suggestions: crisp taco shells, shredded lettuce, diced tomatoes, and shredded Cheddar cheese.

Put the chicken in a saucepan with salted water to just cover. Bring to a simmer and cook until just cooked through, about 25 minutes. Let cool; shred the chicken.

Put the tomatoes, chipotle sauce, cumin, garlic powder, 3/4 teaspoon pepper, 3/4 teaspoon salt, and 1 cup water in a blender. Puree until smooth.

Heat the vegetable oil in a saucepan over medium heat, add the onion, and cook until the onion is golden, about 7 minutes. Add the chipotle mixture and bring to a simmer. Then add the chicken and simmer until the sauce thickens and the chicken is tender, about 15 minutes. Season with salt and pepper to taste.

Serve the pollo guisado in crisp taco shells with lettuce, tomato, and cheese.

I chose to make pinto beans but you could use red beans, black beans or white navy beans. The recipe says not to use garbonzos, lentils or favas, though. I started with cooking a few pieces of bacon (which I reserved for another use) then used the bacon drippings for the beans. A chopped onion and a few quarts of water and the beans were ready for a few hours of simmering in a dutch oven on the stove. Once the beans were tender, I seasoned with salt, let them cool then refrigerated for use the following day.

I rewarmed the beans in a saucepan, added a 1/2 can of drained fire-roasted tomatoes and seasoned with a little more salt. The delicious pinto beans had a creamy texture, and were inexpensive and super easy to make.

Home-Cooked Beans (Stovetop, Slow Cooker or Pressure Cooker)
Frijoles de la Olla Tradicional o Moderna
-recipe from Mexican Everyday by Rick Bayless

My favorite beans are the ones that have gently bobbed about for hours in the slow-cooker—it keeps the liquid at jsut the right temperature for tender, creamy, intact morsels of earthy-sweet goodness. But the stovetop offers the same, if you keep the temperature low enough, use a heavy pot (preferably made of Mexican earthenware) and stir the beans from time to time. Or, if you’re in a hurry (and making fried beans and don’t care if the beans remain whole), you can fire up the pressure cooker. Many cooks in southern and Gulf-coastal Mexico match the rustic flavor of their beloved black beans with resiny epazote or anisey avocado leaves (hojas de aguacate); but not all cooks do, which means you can feel free to add one of them or not.

Makes 7 to 8 cups.

1 pound (about 2 1/2 cups) dried beans (any Phaseolus bean will work, from white navies to reds and blacks —I’m not talking about lentils, garbonzos or favas here)
2 tablespoons rich-tasting fresh pork lard, vegetable oil or bacon drippings
1 medium white onion, roughly chopped
1 large sprig fresh epazote or 2 fresh or dried avocado leaves if cooking black beans (optional)
Salt

Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn’t like to eat. Scoop into a colander and rinse. If using a slow-cooker, first pour the beans into a medium-large pot, pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow-cooker. For stove-top, pour the beans into a medium-large (4- to 6-quart) pot or a pressure cooker. Pour 2 1/2 quarts water into the pot or 2 quarts into the pressure cooker. Add the lard (or oil or bacon drippings), onion and, if using, the epazote or avocado leaves. (For best flavor, lightly toast the avocado leaves in a dry skillet.)

For the slow-cooker, allow at least 6 hours on high for the beans to become tender, though you can leave them cooking for up to 10 hours. For the pot, bring to a boil on high, then partially cover (unless you’re using an earthenware Mexican bean pot) and reduce the temperature to low (the liquid should show a barely discernible simmering movement); the beans should be tender in 1 1/2 to 2 1/2 hours, depending on the variety and their freshness. You may need to replenish some of the water during stovetop cooking to keep the beans floating freely. For the pressure cooker, follow the directions that came with your model; in mine, cooking takes 25 minutes.

When the beans are tender, stir in 1 1/2 teaspoons salt and simmer for a few minutes longer. Taste and season with additional salt if you think the beans need it. Remove the epazote or avocado leaves, if using, and the brothy beans are ready.

To Soak or Not: Mexican cooks don’t soak beans because they know that throwing out the soaking liquid isn’t a very good idea. It doesn’t do much to make them more digestible (only a steady diet of beans helps with that), and it makes the beans turn out pale in color and flavor.

TURNING A POT OF BEANS INTO DINNER: Cut 1 1/2 to 2 pounds of boneless pork shoulder roast into 1-inch cubes. Spread on a baking sheet and slide close up under a hot broiler. In about 5 minutes, when the meat is brown, turn over and brown the other side. Transer to a slow-cooker or large pot. Prepare the recipe as described, with the addition of the meat. Serve in deep bowls with salsa, a salad and warm tortillas.

Guacamole…so simple yet so incredibly delicious. The first time I had really great guacamole was at a resort in Tuscon, Arizona. The waiter made it at our table so, of course, we were impressed with the presentation: mashing the perfect avocado right before our very eyes in a molcajete, the traditional Mexican version of a mortar and pestle, then adding fresh tomato, chopped onion, a little garlic, cilantro, fresh lime and salt. It was amazing! 

A good batch of guacamole is hard to stop eating, especially when you serve it with fresh, locally-made tortilla chips. If you live in the Portland area, try Juanita’s brand tortilla chips. They’re made in Hood River and are the best grocery store tortilla chips I’ve ever had (available at many local markets). Some Mexican restaurants even sell freshly-made tortilla chips.

This recipe for guacamole is from Rick Bayless, the king of authentic Mexican cuisine. I prefer the luxurious version of this guac…it rocks!  As long as you start with good avocados, you pretty much can’t go wrong. For more on avocados, click here.

Guacamole Three Ways: Simple, Herby or Luxurious
Guacamole Tres Estilos
-recipe from Mexican Everyday by Rick Bayless

“I gave up looking for “the one best guacamole” years ago. Because “the best” is only the best for a particular moment, a particular set of ingredients, a particular group of people and the role it plays in their eating or snacking. Which is why I’ve written this recipe in stages. I want you to have an easy-to-follow guide for making the perfect guacamole for a multitude of uses, a variety of occasions. So it starts with the simplest perfect mash of avocado, garlic and salt (I know many cooks in Mexico who think that adding anything to avocados but those two ingredients is a start on the road to ruin). This simple guacamole is a delicious condiment to spread on sandwiches or grilled meat tacos that are served with salsa. Adding cilantro and lime to the basic, garlicky guacamole gives it the pizzazz to stand alone—as a topping for crispy tacos or tostadas, even as a dip. Green chile, white onion and red tomato—do I need to point out that those are the colors of Mexico’s flag?—create a chest-thumping, look-at-me guacamole that’s perfect with a bowl of chips at a party where the music’s turned up and there are lots of laughs.” -Rick Bayless

Makes 1 ¼ to 1 ½ cups

2 medium ripe avocados
1 clove garlic, peeled and finely chopped or crushed through a garlic press
Salt
To make it herby, add:
2 tablespoons chopped cilantro
About 1 tablespoon fresh lime juice
To make it luxurious, also add:
Fresh hot green chile to taste (I like 1 serrano or ½ to 1 jalapeño), finely chopped
¼ small white onion, finely chopped
½ medium tomato, chopped into ¼-inch dice

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.

Mash the avocado with a large fork or potato masher. Stir in the garlic and about ½ teaspoon salt, plus any other sets of ingredients you’ve chosen. If your list includes the white onion, rinse it first under cold water, then shake well to rid it of excess moisture, before adding to the avocado. (This reduces the risk of having onion flavor overwhelm the guacamole.) Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours.

A Riff on “Stage Two” Guacamole: Replace the lime juice with (or, for extra-tangy guacamole, add along with the lime juice) about ½ cup homemade or bottled tomatillo salsa—perfect as a topping or a dip, especially when you need to make the guacamole ahead (the additional acid in the tomatillos helps keep the guacamole greener for longer).

Avocado Sauce: For a tangy sauce to drizzle over raw (or blanched) vegetables or on tacos, tostadas and the like, follow the above variation, increasing the tomatillo salsa to 1 cup; puree everything in a blender. If the sauce is too thick to drizzle, thin with additional tomatillo salsa. A little heavy cream, sour cream or crème fraiche can be added for wonderful richness.