Crunchy Tofu Tacos

JOE KIM 

May 2010

Ingredients

• One 14-ounce package extra-firm tofu, cut into 1-inch cubes
• 3 tablespoons chile powder
• 1 tablespoon Siracha
• 1 tablespoon finely grated garlic
• 1 tablespoon finely grated ginger
• 1 tablespoon toasted-sesame oil
• Kosher salt
• 1 cup cornstarch
• 2 cups vegetable oil, for frying
• 12 corn or 5-inch flour tortillas, warmed
• Hoisin sauce, kimchi, Asian pear, scallions and chopped honey-roasted peanuts, for serving

How to Make It

Step 1    

Place the tofu on a rack lined with paper towels and drain for 15 minutes. Meanwhile, in a large bowl, combine 1 tablespoon of the chile powder with the Siracha, garlic, ginger and sesame oil and season with salt. In another large bowl, whisk the cornstarch with the remaining 2 tablespoons of chile powder and 1 tablespoon of salt.

Step 2    

In a medium, deep skillet, heat the oil until it reaches 365°. Add the tofu to the chile sauce and stir gently to coat. Scrape the tofu into the cornstarch mixture and toss to coat. Transfer the coated tofu to a colander to tap out the excess cornstarch. Fry the tofu in one batch, stirring occasionally, until golden and crunchy, 3 to 3 1/2 minutes; maintain the heat near 360°. Using a slotted spoon, transfer the crunchy tofu to a paper towel–lined rack and sprinkle with salt. Serve the tofu right away with the tortillas, hoisin sauce, kimchi, Asian pear, scallions and peanuts.https://www.foodandwine.com/recipes/crunchy-tofu-tacos

Mexican Green Rice

A cilantro rice pilaf cooked in chicken stock with poblano chiles, parsley, cilantro, onion, and garlic. Also called Arroz verde.


⦁ Prep time: 10 minutes 
⦁ Cook time: 50 minutes 
⦁ Yield: Serves 6 

Ingredients

⦁ 3 Tbsp olive oil 
⦁ 1 1/2 cups long grain white rice 
⦁ 2 1/4 cups chicken stock (or more depending on your rice*) 
⦁ 1 cup roughly chopped parsley, lightly packed 
⦁ 1/2 cup roughly chopped cilantro, lightly packed 
⦁ 2 large poblano chiles, seeded and roughly chopped 
⦁ 2 Tbsp chopped onion 
⦁ 1 garlic clove, peeled, roughly chopped 
⦁ Salt to taste**

*Use the amount of stock that is the liquid requirement of your particular brand of rice. Long grain rice typically ranges from 1 1/2 cups of liquid per cup of rice to 2 cups of liquid per cup of rice.

**If you are using homemade unsalted stock, you will want to add at least half a teaspoon of salt to the stock.

Method

1 Purée parsley, cilantro, chiles, onion, garlic, 1/2 cup of stock: Place the parsley, cilantro, poblanos, onion, garlic, and 1/2 cup of the chicken stock in a food processor. Pulse until smooth.

2 Brown the rice: Heat the oil in a thick-bottomed pot on high heat. Add the rice and stir to coat all of the grains with oil. Spread out in an even layer.  Let the rice lightly brown. When it starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.

3 Stir parsley cilantro mixture into rice: When much of the rice has lightly browned, scrape out the parsley purée from the food processor into the rice. Stir to evenly mix the purée with the rice. Let cook for a minute or two.

4 Add remaining stock, simmer, cover, cook: Add the rest of the chicken stock to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Let cook on a very low simmer for 15 minutes, or as long as your package of rice indicates is the right cooking time for your rice.

5 Remove from heat, cover with towel and lid, let sit: After the cooking time indicated on your rice package, remove the pot from heat. Uncover the pot and place a clean terry towel or dish towel over the pot, then re-cover.

The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don't have a clean towel, you can skip this step, just cover normally.) Let sit for 20 minutes.

Fluff the rice with a fork and serve.

from Simply Recipes ~ https://www.simplyrecipes.com/recipes/mexican_green_rice/

Recipe inspired by recipe for Arroz Verde in Diana Kennedy's The Essential Cuisines of Mexico.

Fiesta Bean Salad

Slightly adapted from a recipe by Mary Sue Milliken and Susan Feniger 

1 red bell pepper

1 yellow bell pepper

1 poblano chile

1⁄2 cup olive oil

1⁄4 cup red wine vinegar

1/2 tsp cumin

1/4 tsp chipotle powder (or chili powder)

1 teaspoon salt

1⁄2 teaspoon pepper

1 small red onion, finely diced

1 can (~15 oz) canned, rinsed, and drained black beans

1 can (~15 oz)  canned, rinsed, and drained pinto beans

1 can (~15 oz) canned, rinsed, and drained navy or great northern beans

cilantro leaves, coarsely chopped (~1⁄4 cup)

Core and seed the bell peppers and poblano and cut them into a small 1⁄4-inch dice. The pepper and chile cubes should be similar to the size of the cooked beans.

To make the dressing, in a large bowl whisk together the olive oil, vinegar, spices, salt, and pepper. Toss in the diced peppers, chile, onion, beans, and cilantro, and mix well. Refrigerate for at least 2 hours or (even better) overnight.  Adjust seasoning before serving. 

For more color and a little extra sweetness, add whole kernel corn.

Shredded Pueblo Chicken

Shredded, cooked chicken meat is a staple of Southwestern and Mexican cooking. It is eaten plain, rolled in flour tortillas, on crispy tacos, in enchiladas, with eggs, as a soup...the uses are endless. This method produces a flavorful chicken with a light moist, mild sauce. It has very little fat and is full of flavor. As a bonus, it is incredibly simple to make. If you decide to cook it in larger quantities, be aware that your herbs and chiles will not need to be increased in the same amounts as the other ingredients, as their flavors permeate more thoroughly, even in small quantities. Also, this recipe calls for the removal of the seeds from the jalapenos, but that is merely a matter of taste. If you like your foods spicy, then leaves the seeds in.

Ingredients

      2 or 3 chicken breast halves 

      1/2 onion, coarsely chopped 

      3 cloves garlic 

      1 teaspoon menudo spices*, crushed 

      2 bay leaves 

      1 tablespoon corn oil 

      4 green onions, trimmed and chopped into 1/2-inch pieces 

      2 fresh jalapeno chiles, seeded and minced 

      1 teaspoon salt 

      1/2 teaspoon ground cumin 

      1 cup tomatoes, peeled, seeded and chopped 

      flour tortillas

*NOTE: Look for cellophane packages in the Mexican food aisle of your grocer marked "Menudo Mix" or "Menudo Spices." If not available, substitute mixed dried herbs such as oregano, marjoram, thyme and a dash of crushed red chili pepper.

Preparation

Place the chicken breasts in a pot just large enough to hold them snugly. Add enough water to cover the breasts by 1/2 inch. Remove the breasts and set aside. Into the water, add the onion, 1 clove of crushed garlic, the menudo spices and bay leaves. Slowly bring the mixture to a boil. Cover and let simmer 10 minutes.

Add the chicken breasts, making sure they are just barely covered by the water. Bring to a boil, then simmer for 2 minutes, skimming off any foam that may appear on the surface. Cover the pot and remove it from the heat. Let the chicken set for 25 to 30 minutes. 

Carefully remove the chicken from the still hot broth and set the chicken aside to cool. When cool enough to handle, skin the chicken and coarsely shred the meat from the bone. Discard the skin, bay leaves and garlic clove but keep the broth. Skim the fat from the broth.

Chop the remaining 2 cloves garlic. Heat the oil in a large, heavy skillet over medium-high heat. Add the green onions and cook until slightly browned on the edges. Add the garlic and cumin to the skillet, along with the chiles, salt, tomatoes and shredded chicken. Using a slotted spoon, put the onions from the stock into the skillet. Add 1/2 cup of the reserved cooking broth. Simmer until most of the liquid has evaporated, about 10 minutes. Serve the chicken with warm flour tortillas on the side.

NOTE: Do not discard the remaining broth. Use it as a soup or for cooking other dishes (it's great for cooking beans). A quick side dish to the chicken is to simmer diced potatoes in the stock until cooked through. The potatoes end up soft but chunky, and the broth becomes thick, creamy and flavorful.

Taco Salad

Cooks Country
December/January 2006

Why this recipe works:

Many fast-food restaurants have their own version, but we wanted a recipe for wholesome taco salad using quality ingredients. To prevent a greasy salad, we used very lean ground beef. For simplicity’s sake, we skipped the tortilla “bowl" and simply added tortilla chips. We also found there’s no need to be too thorough when picking and chopping cilantro for the Taco Salad, since the stems have as much flavor as the leaves.
Serves 4 to 6

For a spicier taco salad, add a pinch of cayenne to the meat mixture. If you like, top this salad with diced avocados, shredded pepper Jack or cheddar cheese, minced red onion, or sour cream.

Ingredients

2 tablespoons lime juice
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/3 cup olive oil plus 1 additional teaspoon
Salt and pepper
1 pound 90% lean ground beef or ground turkey
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 cup water
2 hearts romaine lettuce, shredded
2 tomatoes, cored, seeded, and chopped
4 cups corn tortilla chips, broken into 1-inch pieces
1/4 cup roughly chopped fresh cilantro

Instructions
1. Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/3 cup olive oil, and salt and pepper to taste in small bowl.

2. Heat remaining teaspoon oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add remaining garlic, remaining 1 teaspoon cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste and water and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.

3. Toss lettuce, tomatoes, and chips with lime juice dressing in large bowl. Divide salad among individual plates and top each portion with some meat mixture. Sprinkle with cilantro and any additional toppings (see suggestions above). Serve.

Mexican Rice

Serves 8-10
Ingredients

1 15 oz can diced or whole tomatoes
1 medium white onion
3 medium jalapeños
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth (or vegetable broth for vegan)
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime


Directions

Adjust rack to middle position and preheat oven to 350.

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapeños and discard. Mince flesh and set aside. Mince remaining jalapeño. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear - about 1 1/2 minutes.  Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.

Heat oil in heavy bottomed oven-safe 12 inch straight sided saute pan or Dutch oven with tight fitting lid over medium-high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

Reduce heat to medium, add garlic and 2 minced jalapeños and cook , stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

Stir in cilantro, minced jalapeño to taste, and pass lime wedges separately.

Notes:  Be sure that the processed tomatoes and the one onion equals 2 cups.  If you find that after processing your tomatoes and onions that you have less than 2 cups, simply add enough bottled salsa to make up the difference.

Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Oyster Mushroom Tacos with Sweet Mango Salsa

Tacos

1 medium onion, chopped
1 Red, Green, and/or Yellow Bell Peppers, medium dice
2 garlic cloves, minced
2 tablespoon canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 (15 ounce) can black beans, rinsed and drained
5 ounces Oyster Mushrooms, shredded
8 (6 inch) flour or corn tortillas, warmed
salt
pepper


Salsa

1 mango, small dice
1/4 cup cilantro, roughly chopped
1/2 red onion, small dice
1 tablespoon brown sugar or agave

Directions:

To make the Mushroom Filling: In medium skillet, heat oil over medium-high heat. Sauté onions, bell peppers, and mushrooms until soft and lightly browned. Season with salt and pepper. Add garlic, chili powder, cumin, and oregano and let cook a few more minutes until fragrant. If spices stick to the skillet, add water as needed. Add black beans and let cook until heated through. Adjust seasoning to taste.

To make the Sweet Mango Salsa: Toss all the ingredients together in a small bowl.

To assemble the tacos: Fill tortillas with the Mushroom Filling and top with a spoonful of Sweet Mango Salsa.

Guacamole

Ingredients


1/2 white onion, finely chopped
1 jalapeno (seeded for less heat, if desired), finely chopped
1/4 cup fresh cilantro, chopped
kosher salt and black pepper
2 ripe avocados, diced
2 tablespoons fresh lime or lemon juice

Directions

1.  In a large bowl, combine the onion, jalapeño, cilantro, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.

2.  Add the avocados and lime juice and stir to combine.

This recipe makes 2 cups.

Fast Fish Tacos

Ingredients

1/2 cup sour cream
1 tsp grated lime zest
2 tbsp lime juice
1/2 cup finely chopped fresh cilantro, evenly divided
1 tsp ground cumin
salt and pepper
4 roma tomatoes, halved lengthwise and seeded
2 jalepeno peppers
3 tbsp vegetable oil
1 lb skinless halibut fillets, cut into thick strips (you can use any firm-fleshed white fish)
1 tsp paprika
Shredded cabbage, salted for 30+ minutes, rinsed and dried
12 corn tortillas



Combine the sour cream, lime zest, 1 TBSP lime juice, 1/4 cup cilantro and cumin and then season with salt and pepper.
Brush the tomato and pepper with oil and grill on both sides until charred and tender ~2 min/side. Remove the skin from tomatoes, then coarsely chop them with the jalapeno pepper and the remaining cilantro. Place in bowl with 1 TBSP lime juice. Season.
Brush the fish with oil and season. Grill until charred and cooked, ~ 3 min/side, then coaresly chop it into ~1/2" pieces.
Warm the tortillas, then spread each one with the crema.  Add some flaked fish, a little shredded cabbage, spoon some tomato sauce over, serve with remaining crema (and salsa if desired).

Tlacoyo Masa Pockets

If you've ever made your own tortillas, you know how easy it is to work with masa, the meal made from ground, dried corn treated with lime. You can find it in any Mexican market, and some grocery stores (Maseca brand, which is also the name of the dried form, is a standard brand). With simply water and a pinch of salt, you have the makings of the freshest tortilla you've ever tasted.

  

That's not all masa is good for, though. You can also leave it a little thicker and use it as a dough for Tlacoyos, a Mexican cornmeal dough pocket similar to Salvadorian pupusas. (Doesn't every culture in the world have some kind of edible pocket stuffed with filling? Calzones? Pork buns?)
 
Working with masa is quick, and so is the filling: a can of beans mashed up with sauteed onion and garlic, and Oaxaca cheese, which is basically a Mexican version of string cheese. Monterey Jack also makes a fine substitute.

  

Ingredients
serves 4

  

• 1 cup masa flour
• 3/4 cup water, more if needed
• 1/4 teaspoon salt
• 2 tablespoons lard, bacon fat, or oil
• 1/2 onion, minced
• 1 clove garlic, minced
• 1 can black beans
• 2 oz shredded Oaxaca cheese (or substitute Monterey Jack)
• Salt to taste
• 4 tablespoons neutral oil for frying
• Salsa for serving
• Chopped onion and/or cilantro for garnish

 

Procedures

 In a bowl, combine the masa, water, and salt. Form into a ball so that all the flour is incorporated. Add more water if needed to make a moist dough. Set aside.

 

In a skillet, heat the lard, bacon fat, or oil over medium heat. Add the onion and cook for 3 to 4 minutes, until soft, then add the garlic. Cook for an additional 3 to 4 minutes until starting to color. Add the beans, undrained, and raise the heat to high. Cook for a couple minutes, then mash roughly with a spatula and remove from the heat.

 

Divide the masa dough into 4 pieces and flatten them between two pieces of plastic wrap using a heavy skillet or tortilla press. Lay them on a cutting board and divide the beans and cheese among them, then carefully fold over and pinch to create a half-moon shaped pocket.

 

Heat the frying oil in a large skillet over high heat and add the pockets (cook them in two batches to avoid crowding). cook for 3 to 4 minutes per side, until golden, then drain on paper towels. Serve with the salsa and garnishes.

  

Printed from http://www.seriouseats.com/recipes/2010/08/tlacoyo-masa-pockets-recipe.html
by Blake Royer, August 6, 2010
© Serious Eats

 

Black Bean and Rice Burritos (or tacos)

Tomato sauce is sold in 8 oz cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in my opinion, essential.

Ingredients

Filling

2 tablespoons vegetable oil or corn oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
2 15-oz cans black beans, drained and rinsed [I prefer Goya brand]
1 8-oz can plain tomato sauce
1/2 cup low-sodium chicken broth (or veggie broth or water)
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Hot cooked rice

Shells and Toppings

flour tortillas (or taco shells)
shredded cheddar cheese or Monterey Jack cheese
shredded iceberg
small tomatoes, chopped small
sour cream
avocado, diced medium
red onion, chopped small
minced fresh cilantro leaves
Salsa or hot pepper sauce, such as Tabasco



Instructions
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add beans, tomato sauce, broth (or water), brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

Add as much hot cooked rice as you want and stir into the bean mixture until well distributed throughout.


2. Spoon filling into warmed tortilla (or taco shell), add toppings, and enjoy!

Beef (or Turkey) Tacos

Makes 8 tacos, serving 4. Published May 1, 2002 - Cook's Illustrated.

Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.

Ingredients

Filling

2 tablespoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner) [or ground Turkey, which I prefer]
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper

Shells and Toppings

8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce, such as Tabasco, or salsa

Instructions


1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.

Freezer Chicken Enchiladas

Serves 4 to 6

Preparing enchiladas can be a multi-hour, labor-intensive endeavor. There’s the sauce to prep and the filling to cook, and finally, all the rolling. We wanted to find a way to streamline chicken enchiladas and make them freezable so that they could be prepared well ahead of time and stored at the ready. Here’s what we discovered:

- Freeze the rolled enchiladas and sauce separately; otherwise they will turn into a mushy mess.

- Spray the tortillas with vegetable oil cooking spray and briefly heat them in the oven to make them pliant enough to roll easily.

- Bake the enchiladas while still frozen. We found that defrosting them actually leads to a dried-out texture once baked.

- Partially bake the enchiladas “naked,” or without sauce. A light coat of vegetable oil spray will keep the tortillas from drying out too much.

- For authentic flavor, puree and “fry” the sauce until the flavor and color has intensified. Most Mexican sauces are prepared in this fashion.

- Smoky chipotle chiles add both heat and a rich flavor to the sauce. These chiles, which are smoked jalapeños, come packed in a tomato-based adobo sauce. They are found in the Mexican foods section of most supermarkets.

- Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.

Serves 4 to 6

1 (29-ounce) can tomato sauce
1/2 medium onion, chopped
3 cloves garlic , minced
1 canned chipotle chile in adobo sauce
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon table salt
1/2 cup low-sodium chicken broth
1 tablespoon vegetable oil
3 cups shredded cooked chicken
2 1/2 cups shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro leaves
2 tablespoons minced canned pickled jalapeños
10 (6-inch) corn tortillas
Cooking spray


1. To make ahead: Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour.

2. Adjust oven rack to middle position and heat oven to 300 degrees. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro, and jalepeños.

3. Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.

4. Place remaining sauce in freezersafe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.

5. When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.

6. Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.

STEP BY STEP: How to Freeze and Bake Enchiladas

1. Tightly wrap the chilled enchiladas in bundles of five, first in plastic and then in foil. The sauce should be frozen separately.

2. Arrange the frozen enchiladas in a single layer in a greased baking dish and coat the tops with cooking spray.

3. Pour the defrosted sauce over the enchiladas after they have baked for about 20 minutes (and the tortillas are starting to flake).

Skirt Steak Fajitas on a Charcoal Grill

Notes: Toast the cumin in a dry skillet over medium heat until fragrant (about 1 minute), then remove the pan from the heat so the cumin won't scorch. Serve the fajitas as is or with salsa, shredded cheese, and/or sour cream. To use flank steak instead of skirt steak, see related tip, "Telling Skirt Steak and Flank Steak Apart".


Serves 4


1/2 cup fresh lime juice
1/4 cup vegetable oil
3 cloves garlic , minced
2 tablespoons soy sauce
2 tablespoons ground cumin , toasted (see above note)
2 teaspoons light brown sugar
1 jalapeno chile, seeded and chopped fine (1 chipotle can be substituted for the jalapeno)
1 tablespoon minced fresh cilantro leaves
2 skirt steaks , each about 3/4 pound
2 large onions , cut into 1/2-inch slices
3 bell peppers (large), 1 red and 2 green, tops and bottoms removed, then cut in half lengthwise and seeded
12 (6-inch) flour tortillas



1. Whisk lime juice, 2 tablespoons oil, garlic, soy sauce, cumin, brown sugar, and chile in bowl. Transfer 1/4 cup marinade to bowl, add cilantro, and set aside. Prick steaks with fork about 50 times on each side, then cut each steak in half crosswise. Place steaks in large zipper-lock plastic bag, pour in marinade without cilantro, seal bag, and refrigerate at least 30 minutes or up to 2 hours. Remove steaks from bag, pat dry with paper towels, and discard marinade in bag.

2. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until coals are covered with fine gray ash. Pour coals into pile on one side of grill. Set cooking grate in place, cover, and let grill heat up 5 minutes. Scrape cooking grate clean.

3. Meanwhile, brush onions and peppers with remaining 2 tablespoons oil. Grill onions and peppers, turning occasionally, until charred and softened, 8 to 12 minutes (peppers will cook more quickly). Move vegetables to cool side of grill. Grill steak directly over coals until seared on both sides but still pink in center, 4 to 6 minutes per side. Transfer steak and vegetables to serving platter, pour cilantro marinade over, cover with foil, and let rest 5 minutes.

4. Meanwhile, toast tortillas over hot fire, about 10 seconds per side. Wrap in aluminum foil to keep warm. Slice steak as shown in photo and cut vegetables into finger-length pieces.
Serve immediately with warm tortillas.

8/2006 - Cook's

Fast Tomato Salsa

Makes about 1 cup

Half of one jalapeno chile, stemmed, seeded, and minced, can be substitute for the chipolte

2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 of one chipotle chile in adobo sauce, minced
1/4 teaspoon table salt
1 can (14 1/2 ounces) diced tomatoes, drained

Pulse all of the ingredients except for the tomatoes in a food processor until very finely minced, about 5 pulses. Add the tomatoes and pulse until roughly chopped, about 2 pulses. Transfer the mixture to a fine-mesh strainer and drain for about 1 minute before serving.

To make ahead: The salsa can be refrigerated in a sealed container for up to 2 days. Season with additional fresh lime juice and salt before serving.

- From Cook's Illustrated