It’s been a while since I cooked a pot of beans but since I was having friends over for a fiesta-themed meal, I decided to pull out all the stops. Sure, you can always use canned beans as a side dish, but home-cooked beans are so much better! This recipe comes from chef Rick Bayless, an expert on Mexican cooking.

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.

Tags: beans, frijoles, home-cooked, Mexican, pinto beans, pressure cooker, Rick Bayless, slow cooker, stove-top

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.

Tags: avocado, cilantro, guacamole, Juanita's tortilla chips, lime, Mexican Everyday Cookbook, molcajete, onion, Rick Bayless, tomato

I love a meal that delivers bold flavors without much work! This Mexican-inspired recipe is just that kind of dish: flavorful spice-rubbed chicken thighs served with a chipotle-spiked, garlicky roasted red pepper sauce. Delish!

I didn’t have ground chipotle chile (available in the spice aisle) so I substituted about 1/2 teaspoon of chopped canned chipotle chile (in adobo sauce) and added it to the spice mixture. Once I mixed the chopped chipotle chile in with the spices, I tossed the chicken with oil then rubbed it with the spice mixture. I also used 1 teaspoon of chopped chipotle chile to make the sauce. I chopped the garlic then threw it along with the other sauce ingredients into the food processor. I pureed the sauce until it was smooth. If you like lots of sauce then you might want to double the sauce recipe so you can serve with the chicken and drizzle on rice or roasted potatoes.

Broiled Chicken Thighs with Chipotle Sauce
-recipe from Fine Cooking Magazine  

Roasted red peppers and spicy, smoky ground chipotle chiles make this sauce a knockout. Serve with roasted potatoes. Serves 4.

1-1/2 tsp. ground cumin
1 tsp. packed light brown sugar
3/4 tsp. ground chipotle chile
1/4 tsp. ground cinnamon
Kosher salt
8 boneless, skinless chicken thighs (about 13/4 lb.), trimmed
3 Tbs. olive oil
1 medium clove garlic
1 large or 2 small jarred roasted red peppers, drained
1 Tbs. coarsely chopped fresh cilantro

Position a rack about 6 inches from the broiler and heat the broiler on high. In a small bowl, combine 1 tsp. of the cumin, the sugar, 1/4 tsp. of the chipotle, the cinnamon, and 1 tsp. salt. In a medium bowl, toss the chicken with 1 Tbs. of the oil, and then toss with the spice mixture.

Arrange the chicken on a rack set over a rimmed baking sheet lined with foil and broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.

Meanwhile, coarsely chop the garlic and sprinkle it with 1/4 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a coarse paste. Transfer the garlic paste to a food processor and add the roasted red pepper, the remaining 2 Tbs. oil, the remaining 1/2 tsp. each of cumin and chipotle, and 1/2 tsp. salt. Purée into a smooth sauce.

Garnish the chicken with the cilantro and serve with the sauce.

Tags: chicken thighs, chipotle chile, chipotle sauce, roasted red peppers

For me, a turkey dinner is nice for one meal (or maybe 2 meals…MAX). What I enjoy even more than the epic turkey feast is turning the leftover turkey into other meals, like enchiladas or soup. This recipe for New Mexico Turkey-Tortilla Soup is not only easy to make, but it’s delicious and a perfect use for the leftover bird.

The dried ancho chile can be found in the Hispanic section of your grocery store…I found mine at Winco. I added 1 teaspoon of ground cumin to the simmering tomato-base soup. Corn would also be a nice addition. The tortilla strips are easy to make and add good flavor but the soup will still be good if you substitute crushed tortilla chips instead…just buy the best, freshest ones you can find.

New Mexico Turkey-Tortilla Soup
-recipe from The New Thanksgiving Table by Diane Morgan

This soup is simply amazing. With a completely different flavor profile than the Thanksgiving meal, it makes a fabulous Thanksgiving leftover. The thick broth is smoky-flavored and deeply rich from the addition of the ancho chile. It’s not spicy hot, just bright tasting. Serve the soup in shallow bowls and pile high the crisp corn tortilla strips for a crunchy garnish. Serves 6.

Canola oil for frying

Six 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 dried ancho chile, stemmed and seeded
1 white onion, chopped
3 cloves garlic, chopped
1 can (28 ounces) peeled, whole plum tomatoes, drained
4 cups canned low-sodium chicken broth
2 cups shredded roast turkey
kosher or sea salt
1 large avocado, halved, pitted, flesh scooped out, and cut into 1/2-inch dice
6 ounces (1 1/2 cups) Mexican Queso Fresco cheese, crumbled, or shredded Monterey Jack
1/3 cup lightly packed cilantro leaves
lime wedges for serving

Pour the oil into an 8-inch heavy saute pan to a depth of 1/2 inch. Place over medium-high heat until the oil is shimmering (350 degrees F on a deep-frying thermometer). In small batches, fry the tortilla strips, stirring them around, for about 1 minute until pale golden. (The oil will stop bubbling once they are crisp.) Using a slotted spoon, transfer the tortilla strips to a plate lined with paper towels. Reserve the oil.

Meanwhile, soak the chile in a small bowl of hot water for about 10 minutes until softened. Drain. Tear the chile into pieces. Set aside.

In a 6-quart saucepan, heat 2 tablespoons of the tortilla frying oil over medium heat. Add the onion and garlic and saute, stirring frequently, for about 5 minutes until soft but not browned. Remove from the heat. Transfer the onions and garlic to a blender. Add the chile and the tomatoes. Blend to a smooth puree. Pour the puree back into the saucepan and return to medium heat. Add the stock or broth and bring to a simmer. Cover the pan and simmer the soup for 30 minutes. Stir in the shredded turkey. Taste and season with salt.

To serve, divide the avocado and cheese among 6 warmed shallow bowls. Ladle the soup over top and garnish with the tortilla strips and cilantro. Serve with lime wedges to squeeze over the top.

Do Ahead: The soup, without the turkey added, can be made up to 2 days in advance. Reheat gently and add the turkey just before serving.

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Tags: ancho chile, chicken broth, Christmas, holidays, leftovers, New Mexico, roast turkey, Southwestern, Thanksgiving, tortilla soup

My mom has me hooked on the combination of scrambled eggs with green chilies! Sometimes I crave it, which is what led me to this recipe for Tortillas with Eggs. It’s a great breakfast or brunch dish and can easily be doubled or tripled to feed more people. You can also get creative and add other ingredients to the scramble: diced tomatoes, cooked chorizo, cheese, etc. Yumm!  

Tortillas with Eggs
-recipe from Bon Appétit Magazine

This dish is a twist on chilaquiles, a tortilla-based hash. It’s great served with salsa for breakfast. Serves 2.

1 tablespoon corn oil
3 5- to 6-inch tortillas, halved, cut crosswise into 1/2-inch-wide strips
4 eggs, beaten to blend
1/4 cup canned diced green chilies
2 tablespoons chopped fresh cilantro
Hot pepper sauce (such as Tabasco)

Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. Add eggs, chilies, and cilantro. Stir until eggs are softly set, about 3 minutes. Season with hot pepper sauce, salt and pepper.

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Tags: Breakfast, brunch, cilantro, corn tortillas, diced green chilies, Eggs, hash, scramble

I love trying new recipes and am intrigued by “twists” on classic dishes. For this reason, I wanted to try out this recipe for Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce. Mole (pronounced mō-lā) is a type of sauce (or dish based on these sauces) that uses chili peppers as the common ingredient. Many moles are made up of over 20 ingredients. This simplified mole recipe is from award-winning chef Rick Bayless, who specializes in modern interpretations of traditional Mexican cuisine.

I really liked this mole. The pumpkin adds texture and creaminess without adding “pumpkin” flavor. I didn’t think it was that spicy, either, so don’t be afraid to try the recipe if you prefer mild foods (just use less chipotle chile). I used 1 large chipotle chile to make the mole and 2 chipotle chiles to make the glaze.  Next time I’d use 2 large chiptotles for the mole sauce. I served the dish with a mixture of steamed rice and corn. Yumm!

You could also turn this dish into really good enchiladas: corn tortillas, shredded chicken, jack cheese and the pumpkin mole sauce (instead of enchilada sauce).

I found the dried ancho chilesat Winco in the Mexican foods section. If you can’t find them in your grocery store, try a Latin American market or this link for ancho chiles.

Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce
- recipe by Rick Bayless, Bon Appétit Magazine

Yield: Makes 8 servings

2 dried ancho chiles,* stemmed, seeded, torn into large pieces

4 1/2 tablespoons vegetable oil
1 3-inch-diameter slice white onion (1/2 inch thick), separated into rings
2 garlic cloves, peeled
1 5x3x1/2-inch-thick slice country white bread, crust trimmed
3/4 cup drained canned diced tomatoes

3 1/2 cups low-salt chicken broth
4 canned chipotle chiles*

1 cup canned pure pumpkin
1/3 cup whipping cream
2 teaspoons dark brown sugar

8 skinless boneless chicken breast halves
Fresh cilantro sprigs
Lime wedges

Heat heavy large pot over medium heat. Add chile pieces; toast until aromatic and lighter in color around edges, pressing with potato masher or back of fork and turning pieces, about 2 minutes. Set aside one 2-inch piece of chile for garnish; transfer remaining pieces to medium bowl. Cover chiles in bowl with hot water; soak until soft, about 30 minutes.

In same large pot, heat 1 1/2 tablespoons oil over medium-high heat. Add onion rings and garlic. Sauté until brown, about 4 minutes. Transfer to processor, leaving oil in pot. Add bread slice to pot; cook until golden, about 30 seconds per side. Transfer bread to processor (reserve pot). Add tomatoes to processor. Puree mixture until smooth. Transfer tomato puree to small bowl (do not clean processor).

Drain ancho chiles and place in processor. Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth.

Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes. Add tomato puree. Simmer until thick, stirring often, about 4 minutes. Whisk in pumpkin and 3 cups broth. Bring to boil. Reduce heat to medium-low. Simmer until mole thickens and reduces to 3 1/3 cups, about 30 minutes. Whisk in cream and sugar. Season to taste with salt.

Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze. Transfer to bowl. (Mole and glaze can be made 3 days ahead. Cover separately and chill.)

Prepare barbecue (medium-high heat). Rewarm mole. Spread chipotle glaze thinly over both sides of chicken breasts. Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side. Transfer chicken to plates. Spoon mole over each. Crumble reserved ancho chile piece; sprinkle over chicken. Garnish with cilantro sprigs and lime.

*Dried ancho chiles and chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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Tags: ancho chiles, bbq, chipotle chiles, grilled chicken, Mexican, mole, onion, pumpkin, Southwestern, tomatoes

If you’re looking for an adventurous new dish to try than give this recipe a whirl! There’s definitely a lot of flavor and texture going on in these fajitas: spiciness from the chorizo, sweetness from the yam and crunch from the lime-marinated red onions.

The recipe calls for using fresh chorizo sausage, not the smoked Spanish chorizo. I don’t know if all fresh chorizo is spicy but mine had a nice kick to it. I suppose you could use taco-seasoned ground beef or ground turkey if you didn’t want to use chorizo. 

I substituted queso fresco (a mildly flavored Mexican cheese) for the feta cheese because that’s what I had on hand. Also, feel free to substitute red and/or green bell peppers for the poblano chiles…your fajitas will still be great!

Chorizo, Poblano and Yam Fajitas with Lime-Marinated Red Onions
-recipe from The Bon Appétit Test Kitchen

Here, chorizo replaces the usual steak or chicken. Makes 4 servings.

2 cups paper-thin slices red onions
2 tablespoons fresh lime juice
2 cups 1/2-inch-thick sticks peeled yam (red-skinned sweet potato)
12 to 14 ounces fresh chorizo sausages (about 3), casings removed
2 fresh poblano chiles,* halved, seeded, cut into thin strips
8 7- to 8-inch-diameter flour tortillas
1 cup crumbled feta cheese

Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.

Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.

Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tablespoon fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.

Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.

Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.

* Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.

Tags: chorizo, fajita, Feta cheese, flour tortillas, lime, Mexican, poblano chile, red onions, sweet potato, yam

This Mexi-inspired recipe will please most tastes (sans vegetarians). The lightly seasoned pork has good flavor without being dominated by the rub, which is a combo of paprika, brown sugar, chile powder and allspice. After I put the rub on the pork, I put it back in the fridge for a few hours while I took the kids swimming. When we got back from the pool, I proceeded with the recipe and made the tomato sauce and grilled the pork. The sauce, which is basically a salsa, is a delicious compliment to the perfectly cooked, super-tender pork tenderloins.

The jalepeno pepper that I used for the fire-roasted sauce was on the tame side so I also added a little chopped chipotle chile to the simmering sauce. This added the kick that I was looking for and provided a bit more smoky flavor, too. Leftover sauce is great as a dip with chips!

Menu idea: Dry Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce, Two-Bean & Corn Salad, Green Salad with Southwestern Vinaigrette, and Blueberry-Lemon Cornmeal Cake.

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce
-recipe from Weber’s Real Grilling™ by Jamie Purviance

Makes 4 servings.

Sauce
8 ripe, plum tomatoes, stems removed
1 jalapeño chile pepper, stem and seeds removed
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Ground black pepper

Rub
1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork tenderloins, about 1 pound each, trimmed of excess fat and silver skin
Extra-virgin olive oil

Prepare the grill for direct cooking over high heat (450° to 550°F).

Brush the cooking grates clean. Grill the tomatoes and jalapeño over direct high heat, with the lid closed as much as possible, until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

In a small bowl, mix the rub ingredients.

Trim any excess fat and sliver skin from the tenderloins. Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat.  Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. Reduce the temperature of the grill to medium heat (350° to 450°F).

Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.

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Tags: allspice, basil, brown sugar, chile powder, cilantro, dry rub, fire-roasted tomato sauce, garlic, Grilling/BBQ, jalapeno, lime, onion, paprika, pork tenderloin, tomatoes

Years ago, I had a great salad at a friend’s house. What made the salad great wasn’t the salad ingredients but the unusual dressing. I say unusual not meaning weird but more like unexpected because I’d never tasted a dressing like it before. Basically, it’s a Mexi-inspired vinaigrette. The dressing gets bold flavor from the chili powder, a bit of heat from the cayenne, a slight sweetness from the honey, and a tang from the red wine vinegar. Yumm! It makes a great salad for a Mexican, Tex-Mex, or Southwestern-themed meals.

I believe the dressing recipe came from an older Mexican Williams-Sonoma cookbook but I’m not sure which one. When I make this vinaigrette, the salad I serve it with includes: mixed greens, tangerines, avocado, jicama, red or green onions, tomatoes, red bell pepper, olives. Other additions could be corn, black beans and cilantro. Toss the salad with the dressing just before serving so you don’t get wilted greens. Enjoy!

Southwestern Vinaigrette
-recipe from a Williams-Sonoma cookbook (I think)

Makes about 3/4 cup.

1/4 cup red wine vinegar
3 tablespoons honey
1 1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
5 tablespoons olive oil
salt to taste

Whisk dressing ingredients together in a small bowl and toss with salad just before serving. Refrigerate leftover dressing.

Tags: cayenne pepper, chili powder, honey, Mexican, olive oil, red wine vinegar, salad dressing, salt, Southwestern, vinaigrette

I made these flavorful chicken tacos the other night when we had friends over for dinner. They’re easy, delicious, and the chicken can be made ahead of time and reheated…always a bonus for entertaining!

For the marinade, I substituted 1/2 of a canned chipotle pepper (chopped) and a little of it’s adobo sauce for the jalapeno, and added a bit more OJ to tone down the heat. The chipotles added a nice smoky flavor to the chicken that blended well with the citrus and herb flavors. I offered both flour and corn tortillas for the tacos and served them with a variety of toppings: avocado, sour cream, salsa, etc. YUMM!!!

Citrus & Herb Marinated Chicken Tacos
-recipe from Fine Cooking Magazine (by Mary Sue Milliken, Susan Feniger)
 
The marinade for the chicken is delicious: citrusy, herby, and fresh tasting. Yields enough for 12 small tacos.

2/3 cup freshly squeezed orange juice    
2 to 3 jalapeño chiles, stemmed and seeded
7 cloves garlic
1 Tbs. black peppercorns
1 Tbs. salt
1/2 bunch cilantro, leaves and stems included (about 1 cup)
2 lb. chicken legs and thighs

In a food processor or blender, combine 1/3 cup of the orange juice, the jalapeños, garlic, peppercorns, and salt. Purée until the peppercorns are completely crushed. Add the cilantro and remaining 1/3 cup orange juice and purée until smooth. In a ceramic or glass ovenproof dish, toss the chicken with the marinade, rubbing it on to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.

Heat the oven to 350°F. Bake the chicken in the pan it was marinated in until the meat easily pulls away from the bone, about 40 min. Set the chicken aside to cool. Pour the juices from the pan into a bowl or cup and reserve. Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove the skin and shred the meat into bite-size pieces. Cover and refrigerate up to 2 days.

When ready to serve, skim off the fat that has risen to the top of the reserved cooking juices. Use the remaining liquid to moisten the shredded chicken as you reheat it.

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Tags: chicken thighs, cilantro, garlic, jalapeno chiles, orange juice, peppercorns