Servings: 8
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups)
Minced green onions
sour cream
Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.
In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.
In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.
Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions.
bacon recipe source: Molly Yeh, Food & Wine, November 2014
Showing posts with label Mexican oregano. Show all posts
Showing posts with label Mexican oregano. Show all posts
Thursday, May 12, 2016
Tuesday, May 10, 2016
3914. BACON TOSTILOCOS
Serves: 1-2
For the quick pickles:
1/4 cup freshly squeezed lime juice
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon kosher salt
3/4 teaspoon sugar
Half of 1 small red onion, peeled and thinly sliced
Half of 1 cucumber, peeled and cut into half moons
For the Tostilocos:
1 small bag (3.7 oz) salsa verde flavored chips
1 heaping tablespoon tamarind candies, plus more to taste
1 heaping tablespoon Japanese peanuts, plus more to taste
3 slices of bacon (cooked through but still pliable), thinly sliced
Quarter of 1 small jicama, peeled and sliced into thin sticks
Lime wedges, for serving
Chamoy, for serving
Hot sauce, for serving (like Tapatio)
Chopped fresh cilantro, for serving
To make the quick pickles, add lime juice, oregano, salt, and sugar to a small bowl, whisking to
combine. Add sliced onion and cucumber, tossing in the pickling liquid. Let sit for 1–3 hours at room temperature, tossing every 20 minutes for the first hour. Store in the refrigerator for up to 1 month.
Arrange a layer of chips on a large plate. Scatter some of the pickled onion and cucumber, candies, peanuts, bacon and jicama over top. Add another layer of chips and toppings. Dress the entire plate with freshly squeezed lime juice, chamoy and hot sauce to taste. Finish with a sprinkling of chopped fresh cilantro.
To enjoy these Tostilocos on the go, open the bag of chips by slitting through one of the long sides. Add toppings and flavorings directly to the bag. Be sure to bring some extra napkins!
bacon recipe source: Brandon Matzek, Kitchen Konfidence (@brandiego), September 10, 2013
For the quick pickles:
1/4 cup freshly squeezed lime juice
1/2 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon kosher salt
3/4 teaspoon sugar
Half of 1 small red onion, peeled and thinly sliced
Half of 1 cucumber, peeled and cut into half moons
For the Tostilocos:
1 small bag (3.7 oz) salsa verde flavored chips
1 heaping tablespoon tamarind candies, plus more to taste
1 heaping tablespoon Japanese peanuts, plus more to taste
3 slices of bacon (cooked through but still pliable), thinly sliced
Quarter of 1 small jicama, peeled and sliced into thin sticks
Lime wedges, for serving
Chamoy, for serving
Hot sauce, for serving (like Tapatio)
Chopped fresh cilantro, for serving
To make the quick pickles, add lime juice, oregano, salt, and sugar to a small bowl, whisking to
combine. Add sliced onion and cucumber, tossing in the pickling liquid. Let sit for 1–3 hours at room temperature, tossing every 20 minutes for the first hour. Store in the refrigerator for up to 1 month.
Arrange a layer of chips on a large plate. Scatter some of the pickled onion and cucumber, candies, peanuts, bacon and jicama over top. Add another layer of chips and toppings. Dress the entire plate with freshly squeezed lime juice, chamoy and hot sauce to taste. Finish with a sprinkling of chopped fresh cilantro.
To enjoy these Tostilocos on the go, open the bag of chips by slitting through one of the long sides. Add toppings and flavorings directly to the bag. Be sure to bring some extra napkins!
bacon recipe source: Brandon Matzek, Kitchen Konfidence (@brandiego), September 10, 2013
Monday, March 28, 2016
3871. CHARRO BEANS with BACON
serves 6
1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)
In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.
Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.
bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)
1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)
In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.
Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.
bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)
Tuesday, October 28, 2014
3459. CHICKEN HOMINY SOUP with BACON, TOMATO and CHILES
serves four
1 can white hominy, drained
4 cups chicken broth
1 bone in, skin on chicken breast
2 medium tomatoes quartered
3 Hatch chile, roasted, skinned and rough chopped
1 teaspoon cumin
½ teaspoon Mexican oregano
salt and pepper to taste
4 slices thick sliced bacon, cooked and broken into pieces
¼ cup cilantro, fine chopped
Add the chicken broth to a Dutch oven. Bring to a simmer and add hominy (if using dried) Let cook for 15 minutes then add chicken breast. If using canned wait until chicken is done. Cover and cook until chicken is no longer pink. Remove the chicken from broth and let cool enough to remove skin, bone and shred meat with two forks. Add tomatoes, Hatch Chile, hominy (if using canned) and spices. Add shredded chicken and bacon to the soup and simmer for 10 minutes. Sprinkle with cilantro if you wish and serve with flour tortillas.
bacon recipe source: Lea Ann Brown, Cooking On The Ranch (@OnZRanch), September 25, 2013
1 can white hominy, drained
4 cups chicken broth
1 bone in, skin on chicken breast
2 medium tomatoes quartered
3 Hatch chile, roasted, skinned and rough chopped
1 teaspoon cumin
½ teaspoon Mexican oregano
salt and pepper to taste
4 slices thick sliced bacon, cooked and broken into pieces
¼ cup cilantro, fine chopped
Add the chicken broth to a Dutch oven. Bring to a simmer and add hominy (if using dried) Let cook for 15 minutes then add chicken breast. If using canned wait until chicken is done. Cover and cook until chicken is no longer pink. Remove the chicken from broth and let cool enough to remove skin, bone and shred meat with two forks. Add tomatoes, Hatch Chile, hominy (if using canned) and spices. Add shredded chicken and bacon to the soup and simmer for 10 minutes. Sprinkle with cilantro if you wish and serve with flour tortillas.
bacon recipe source: Lea Ann Brown, Cooking On The Ranch (@OnZRanch), September 25, 2013
Wednesday, February 12, 2014
3201. BACON and EGG TACOS with SALSA VERDE, LIME CREMA SAUCE and SPICY POTATOES
serves four
For the tacos
½ cup Mexican crema
1 teaspoon lime juice
6 pieces of bacon, fried, and crumbled into pieces
1 tablespoon unsalted butter
7 eggs
½ cup sharp cheddar cheese, finely grated
4 medium size fluffy flour tortillas, warmed
¼ cup green onions, chopped
½ cup salsa verde
¼ cup chopped cilantro
For the spicy potatoes
1½lbs red potatoes, cut into 1-inch pieces, parboiled until knife tender and drained
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon Mexican oregano
Kosher salt
Freshly ground black pepper
For the spicy potatoes: Preheat the oven to 400° degrees F. Place a baking sheet in the oven and let heat for 15 minutes. Combine the garlic powder, cumin and oregano in small bowl. Toss the drained potatoes in the olive oil and season with salt and pepper. Add in the seasoning mixture and toss to coat well. Add potatoes to the hot baking sheet and cook for 15-20 minutes, turning about halfway through. Once golden brown, remove and season with additional salt and pepper if necessary.
For the tacos: Combine the crema and lime juice; season lightly with kosher salt and set aside. Over low heat, melt the butter in large nonstick skillet. While the butter is melting, crack the eggs into a large bowl and whisk until you can no longer see streaks of the whites or yolks. Add the eggs to the melted butter. After about 2 minutes, gently pull a spatula across the eggs, forming nice soft fluffs of eggs. Stir in the cheddar cheese and pull the pan off the heat when they still look moister than you would like.
To assemble: Divide the eggs equally among the 4 warmed tortillas. Top with the Salsa Verde, bacon pieces and green onions. Drizzle on the Lime Crema and top with chopped cilantro.
bacon recipe courtesy of: Lauren Vaughan, From Everyday to Gourmet, May 16, 2013
For the tacos
½ cup Mexican crema
1 teaspoon lime juice
6 pieces of bacon, fried, and crumbled into pieces
1 tablespoon unsalted butter
7 eggs
½ cup sharp cheddar cheese, finely grated
4 medium size fluffy flour tortillas, warmed
¼ cup green onions, chopped
½ cup salsa verde
¼ cup chopped cilantro
For the spicy potatoes
1½lbs red potatoes, cut into 1-inch pieces, parboiled until knife tender and drained
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon Mexican oregano
Kosher salt
Freshly ground black pepper
For the spicy potatoes: Preheat the oven to 400° degrees F. Place a baking sheet in the oven and let heat for 15 minutes. Combine the garlic powder, cumin and oregano in small bowl. Toss the drained potatoes in the olive oil and season with salt and pepper. Add in the seasoning mixture and toss to coat well. Add potatoes to the hot baking sheet and cook for 15-20 minutes, turning about halfway through. Once golden brown, remove and season with additional salt and pepper if necessary.
For the tacos: Combine the crema and lime juice; season lightly with kosher salt and set aside. Over low heat, melt the butter in large nonstick skillet. While the butter is melting, crack the eggs into a large bowl and whisk until you can no longer see streaks of the whites or yolks. Add the eggs to the melted butter. After about 2 minutes, gently pull a spatula across the eggs, forming nice soft fluffs of eggs. Stir in the cheddar cheese and pull the pan off the heat when they still look moister than you would like.
To assemble: Divide the eggs equally among the 4 warmed tortillas. Top with the Salsa Verde, bacon pieces and green onions. Drizzle on the Lime Crema and top with chopped cilantro.
bacon recipe courtesy of: Lauren Vaughan, From Everyday to Gourmet, May 16, 2013
Friday, January 25, 2013
2818. POT ROAST studded with ALMONDS and BACON
serves six
3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.
Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.
Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.
Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.
Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.
Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.
Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.
Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it.
bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness
3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
1½ tablespoons slivered almonds
8 ounces (225 g) bacon or ham, cut into small pieces
3 large ancho chiles, seeds and veins removed
1½ tablespoons mild vinegar
¾ cup (185 ml) water
3 whole cloves, crushed
½-inch (1.5 cm) piece of cinnamon stick, crushed
4 peppercorns, crushed
6 sprigs fresh thyme or 1½ teaspoon dried
6 sprigs fresh marjoram or 1½ teaspoon dried
¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano
3 garlic cloves, roughly chopped
3 tablespoons lard or vegetable oil
Salt to taste
1½ pounds (675 g) red bliss or new potatoes
Preheat the oven to 325°F (165°C).
Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.
Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.
Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.
Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.
Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.
Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.
Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.
Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it.
bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness
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