Tag Archives: cilantro

Mandie’s Tilapia

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Mandie Says: White rice goes well as a side dish.

Mandie's Tilapia
 
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Recipe type: Entree
Cuisine: Seafood
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Ingredients
  • 2-3 tilapia fillets
  • Extra Virgin olive oil
  • Chipotle Tabasco Sauce
  • minced onion
  • minced garlic
  • 3-4 pinches cilantro
  • pearl onions
  • salt & pepper
Instructions
  1. All of the above ingredients are to taste. Wrap all the ingredients into tin foil. Bake at 356° F.

Photo Courtesy of Nate Steiner on Flickr

‘Wish I was in Oaxaca’ Chicken

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RandallPMcMurphy Says: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.

'Wish I was in Oaxaca' Chicken
 
Author: 
Recipe type: Entree
Cuisine: Mexican
Cook time: 
Total time: 
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Ingredients
  • 4 chicken breasts, skin on
  • 2 tbsp chili powder, divided
  • 1 bottle beer (Tecate)
  • 2 jalapeno peppers, sliced with seeds
  • 1 white onion, sliced
  • 3 cloves garlic, sliced
  • 2 chipotle peppers in adobo, chopped
  • 7 oz. Chipotle sauce (1 can)
  • 29 oz. Hunts Fire Roasted tomatoes (2 cans)
  • 3 c. chicken stock
  • 1 pinch Mexican oregano
  • 3 tbsp grape seed oil (or vegetable oil)
  • corn tortillas
  • cilantro
  • Maggi seasoning
  • salt & pepper
Instructions
  1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
  2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
  3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
  4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
  5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
  6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
  7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.

 

Turkey Chilaquiles

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chilaquiles by Masa Assassin on FlickrNeed a creative way to get rid of all that leftover turkey from Thanksgiving?  Check this out for a nice twist on the regular turkey sandwich leftovers!

Provided by Sandra Lee
Serves 6

Ingredients

2 tbsp vegetable oil 1½ c. red onion, chopped
4 oz. green chiles, diced (1 can) 10 oz. tomatoes & green chiles, diced (1 can)
3 c. leftover turkey, shredded 16 oz. chunky salsa (1 jar)
salt & black pepper 5 c. tortilla chips, crushed
1½ c. shredded Mexican 4-cheese blend ¼ c. cilantro leaves, chopped
¼ c. sour cream

Directions

  1. Preheat oven to 400°F.
  2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chilies, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
  3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.

Guacamole

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Submitted by Americo

Ingredients

4 ripe avocados, peeled, pitted, & chopped ½ red onion, chopped
1 jalapeno pepper, minced 2 limes, juiced
salt & pepper (to taste) fresh cilantro, chopped (to taste)

Directions

  1. molcajete by Eporama on FlickrCombine all ingredients in a molcajete & mix to a chunky consistency.  
  2. Season to taste with salt, pepper, & cilantro.  
  3. Serve immediately with Cumin Dusted Tortillas.

Grilled Pork Skewers with Chilie Sauce

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Submitted by Americo
Serves 4-6

Ingredients

¼ c. low-sodium soy sauce ¼ c. oyster sauce
3 tbsp cilantro leaves & stems, finely chopped 2 tbsp garlic, finely chopped
2 tbsp sugar 1 tsp black pepper, freshly ground
1 ½ lb. pork tenderloin, cut into 16 pieces 16 (6″) wooden skewers

Chile Sauce

½ c. fresh lime juice ¼ c. fish sauce
1 tbsp soy sauce 1 fresh Thai red chilie, finely diced
2 tsp sugar 1 shallot, finely diced

Directions

  1. Soak the skewers in cold water for 30 minutes prior to use.
  2. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, & black pepper in a bowl.
  3. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat.