Tag: Mexican

Mexican Street Corn (Elote) Potato Salad

Ingredients

  • 2lb Russet potatoes – diced into 1/2 inch squares
  • 4 hard boiled eggs – halved and diced
  • 14oz Mexicorn Niblets
  • 1 Cup Mayo
  • 1/2 Cup Sour Cream
  • 1 Lime – juiced
  • 1/2 Red Onion – small dice
  • 1 Jalapeño – small dice
  • 1/4 Cup Cilantro – chopped
  • 8oz Cotija cheese (Fresh feta if you cannot find cotija)
  • 1 1/2 Tsp Cumin
  • 1/2 Tsp Chili powder
  • 1/2 Tsp Ground black pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Garlic powder

Directions

  1. In a medium pot, place the diced potatoes and cover with water, one inch above the potatoes. Add a teaspoon of salt and bring to a boil over medium-high heat.
  2. Boil for 5 to 7 minutes. Check the potatoes at 5 minutes by poking them with a fork. When tender and not breaking down, remove from heat and drain in a colander.
  3. Once drained, lay the potatoes out on a baking pan lined with paper towels and let them cool for 10 to 15 minutes. Then place in the refrigerator for at least one hour to chill through.
  4. In a small pot, place the diced jalapeños and corn and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat and strain. Place the mix in a small bowl and cool before placing it in the refrigerator for at least one hour to chill through.
  5. While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
  6. After the potatoes and corn mix have been chilled, combine the potatoes, corn mix, diced eggs, onions, and lime mayo mix in a large bowl and mix well. Add the seasoning and the cilantro and mix well again.
  7. Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
  8. Serve and enjoy.

Crockpot Tortilla Soup

Ingredients

  • 1 1/2 lb Chicken Breasts
  • 1 Package Old el Paso mild taco seasoning
  • 1 Tsp Ground black pepper
  • 1/2 Tsp Chili powder
  • 10 oz can Rotel, mild
  • 2 Cups Red enchilada sauce
  • 1 Can Mexicorn – drained
  • 1 Can Black Beans – drained and rinsed
  • 4 Cups Chicken broth, low-sodium

Toppings

  • Shredded cheese
  • Tortilla strips
  • Cilantro
  • Lime
  • Sour cream
  • Avacado – sliced

Directions

  1. Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
  2. Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
  3. Place the chicken back in the crockpot stir to combine.
  4. Serve in a bowl and top with the toppings of your choice

Tex-Mex Lasagna

Ingredients

Meat Filling

  • 1 Lb Ground Beef
  • 1 Packet Taco Seasoning
  • 1/3 Cup Water
  • 1 Can (11 Oz) Mexican Corn
  • 1 Can (10 Oz) Rotel – Serrano or Habanero for heat
  • 1 Can (4 Oz) Green Chilis – Chopped
  • 1 Can (2.5 Oz) Black Olives – Sliced
  • 1 Tsp Red Pepper Flakes
  • 1 Cup Sour Cream
  • 4 Cups Cheese – Shredded Mexican Cheese

Sauce

Noodles

  • 1 Lb Dry Lasagna Noodles

Toppings (Optional)

  • Lettuce
  • Cilantro
  • Crema

Directions

Meat Filling

  1. Cook the taco meat in accordance to the directions on the taco seasoning packet.
  2. Drain and add the corn, rotel, chilis, and black olives. Cook over low heat for 3-5 minutes and add the red pepper flakes. (see photo below)

Assembly

  1. In a 9 x 13 pan, spread out 5 Oz of enchilada sauce or hot sauce.
  2. Place a layer or lasagna noodles lengthways, about 4 noodles.
  3. Spoon half of your meat filling on top of the noodles and spread it out evenly.
  4. Spoon 1/2 Cup of the sour cream in equal amounts across the filling. Top with 1 Cup of shredded cheese. (see photo below)
  5. Repeat steps 2 thru 4 for another layer.
  6. Place the top layer of lasagna noodles lengthways, about 4 noodles. Spread the remaining 5 Oz of enchilada sauce or hot sauce.
  7. Top with the remaining 2 Cups of shredded cheese.

Cooking

  1. Pre-heat your oven to 400 degrees.
  2. Bake the lasagna uncovered for 30 minutes. Finish on Broil-High for 3-5 minutes to brown the top layer of cheese.
  3. Let the lasagna rest for at least 15 minutes before cutting and serving.
  4. Serve with your favorite toppings: lettuce, cilantro, more sour cream or crema, whatever you want! Enjoy!