TexMex

Homemade Dry Enchilada Seasoning Mix

August 21, 2015 by Lynsey Leave a Comment

If the saying “You are what you eat” was true we would be a house filled with tacos, enchiladas, cheese dip, salsa and chips. We are a family that loves and could probably live on Mexican food.

I am always making various Mexican inspired dishes and one of my staples is my MaMaw’s enchiladas. Since these are a regular on our meal rotation I typically have a can of red sauce and a packet of dry mix on hand at all times…just so I’m prepared when the craving hits.

It seems like I’ve let me planning and preparedness falter just a bit. I typically take a quick inventory of my pantry and spice rack before I head to the store to ensure there aren’t any “staples” I need to restock. The past few times I’ve had enchilada mix on my list, but inevitably I’ve returned home, unpacked my groceries only to notice I didn’t get any of the spice packs I needed.

Ugh…so frustrating on so many levels. But returning to the store would be even more frustrating.

So, after a few trips to the store and continuing to come back empty handed I decided to peruse some homemade enchilada seasoning recipes to see if I just happened to have all the ingredients on hand. And, you know what, I did!

There are various combinations of ingredients but I just chose a recipe that appealed to me and went with that. That’s the best thing about making things yourself; the tastes and ingredients can be adjusted and customized to your tastes! And you don’t have to worry about not having a packet on hand, just whip up a batch whenever you need it or make a bulk batch in advance and just spoon out the desired amount.

Homemade Dry Enchilada Seasoning Mix

Ingredients:

2 Tsp chili powder
2 Tsp paprika
2 Tsp cornstarch
1 1/2 Tsp salt
1 1/2 Tsp dried onion flakes
1 Tsp brown sugar
1 1/2 Tsp ground cumin
1 Tsp garlic powder

Directions:

Combine all ingredients and stir to combine. Store in an airtight container if not using immediately.

*If you wanted something with a little more kick you could add Mexican chili powder or a pinch of cayenne to achieve the desired amount of heat. We love spice but I keep mine on the mild side for my little guy.

Recipe source: barely adapted from Food.com

BTB: Homemade Red Enchilada Sauce

March 24, 2015 by Lynsey Leave a Comment

If you’ve been reading the blog for any amount of time, you know how much my family and I love Mexican food. I mean, would could eat it every. single. day. But, we try to refrain and limit ourselves to only once a week.

One of our favorite meals is enchiladas. But, not the traditional enchiladas, although we love those too. These enchiladas are the kind I’ve enjoyed since I was a young thing. A simple, clever meal my MaMaw could whip up in under 30 minutes and one that the entire family loved.

I should probably share that recipe with you soon!

Anywho, I’ve always followed here recipe to a t, including the store-bought, canned enchilada sauce. But, the other day that changed. I had all the makings for enchiladas, except one very important ingredient. The enchilada sauce. Since I was already in the middle of cooking, a trip to the store wasn’t really in the cards.

So, I did a quick search for homemade enchilada sauce and found a recipe for a homemade version of the stuff. I was pleasantly surprised at the list of ingredients and just how basic they were, and how quickly this sauce would come together.

This sauce is comprised of basic, pantry staple that you probably keep on hand. It come together quickly, making it perfect for weeknight meals, can be made ahead of time and freezes wonderfully. Oh, and if you’re wondering about how the taste compares to the store-bought stuff. Well, you’ll never go back.

After one bite, yes, only one bite, my husband told me that I had ruined him on the canned stuff. So, I’m guess it’s all homemade enchilada sauce from here on out!

Homemade Enchilada Sauce

Ingredients:

1/4 Cup vegetable oil
2 Tbsp all-purpose flour
2 1/2 Tbsp chili powder
1 (8oz) can tomato sauce
1 Cup water, plus more if needed
1 Tsp cumin
3/4 Tsp garlic powder
1/2 Tsp onion powder
2 Tbsp brown sugar
Salt, to taste

Directions:

Pour oil in a saucepan and place over medium heat. Once the oil is warm, add the flour and chili powder and stir until smooth. Slowly pour the tomato paste into the oil mixture and stir to combine. Add the water and mix until incorporated. Add the cumin, garlic powder, onion powder, and brown sugar. Stir to combine. Reduce the heat to low and allow to cook until the mixture has thickened, about 10 minutes.

Taste, adjust seasonings if needed.

Yields: approximately 1 1/2 cups (depending on how much it’s reduced down)

Recipe source: slightly adapted from All Recipes

Slow Cooker Chicken Fajitas

January 15, 2014 by Lynsey 2 Comments

The slow cooker is one of my best friends in the kitchen. It takes my food, cooks it for me and has it ready for me when I walk through the door after a long day of work. Isn’t that a good friend? Taking care of me during the week isn’t the only thing my slow cooker does, it also allows me to have those lazy days curled up on the couch or spending valuable time playing cars, painting or chasing my little man.

So, it’s safe to say that the slow cooker is a definite must in my life, and the lives of all busy individuals. Another thing that is a must is my life; Mexican food. I’ve said it I don’t know how many times; but Mexican fare is a weekly staple in our meal plans. Whether we stay in or visit one of our favorite restuarants it’s a must.

So I’ve taken two of my loves and combined them to make this delicious pot of chicken fajita meat. Just when you thought it couldn’t get any better, this recipe is incredibly simple and uses ingredients you probably already have in your kitchen. A few simple, and basic ingredients is all it takes. Simply slice the onions and the veggies, throw everything in your slow cooker and let it do it’s magic. The end result; the most juicy and flavorful chicken. Simply serve it on the tortillas of your choice along with your favorite toppings! It doesn’t get much better than that!

Slow Cooker Chicken Fajitas

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter

1 Red bell pepper, seeds and stem removed and thinly sliced

1 Green bell pepper, seeds and stem removed and thinly sliced

2 Cloves garlic, minced

1 Large onion, thinly sliced

3 Chicken breasts

1 1/2 Tbsp brown sugar

2 1/2 Tbsp homemade taco seasoning, or 1 package of storebought fajita seasoning

1 Small jar of your favorite salsa, homemade or storebought

Salt and pepper, to taste

Directions:

Place the butter in the bottom of a slow cooker. Add sliced onions, bell peppers and minced garlic. Place the chicken breasts on the vegetables. Sprinkle the brown sugar, taco seasoning and salt and pepper over the chicken breasts. Pour the salsa over the chicken.

Turn slow cooker on low and cook for 6-7 hours*, or on high for 3-4. Using a fork, gently pull the chicken to shred. Serve on tortillas with sour cream, shredded lettuce, salsa, pico, guacomole, cheese and your other favorite toppings.

*If it goes a little longer than that, it’s okay. Mine cooked about 8 hours on low, since I cooked it on a work day.

Recipe source: A Lynsey Original

Brisket & Brie Quesadillas with Mango Barbecue Sauce

October 23, 2013 by Lynsey Leave a Comment

I have been eyeing this recipe from Confections of a Foodie Bride for what seems like forever now. For one reason or another, every. single. time. I’ve put this on our menu I’ve had something come up and haven’t been able to make it. After umpteen times of putting this on my menu, I finally was able to make it. The most recent time I planned to make this I was bound and determined to have this meal. And guess what, it finally worked out! I must say, this was so worth the wait.

We are huge fans of Mexican and Tex Mex. Give me a bowl of ice cold salsa, crispy chips, maybe even a bowl of warm cheese dip then a plate of sizzling fajitas and I’m a happy happy girl. So when I saw the picture of these quesadillas on Shawnda’s site I was instantly drawn to this recipe; the golden homemade tortillas, juicy meat and gooey cheese. I needed this, and now.

A beef brisket that is rubbed with a combination of salt, pepper, chili and garlic then placed in a slow cooker and doused in Dr. Pepper. The slow cooker is then turned to low and the brisket is cooked slowly for 8 hours. This results in probably one of the best, most tender briskets I think I’ve ever had. There’s a subtle sweetness from the Dr. Pepper that compliments the mix of spices. The meat is then sliced, placed on a fresh flour tortilla and piled high with cheese. To really seal the deal, the assembled quesadillas are folded and then toasted to golden crispy perfection. This toasting not only provides a nice, lightly crispy tortilla but also allows that cheese to melt into gooey goodness that holds all that meat in the tortilla. All of these flavors are pulled together by that manog barbecue sauce.

Let’s talk about the sauce for a minute. It’s a homemade barbecue sauce that is out of this world. The mango chutney really delivers a big, bold flavor. Slightly spicy with followed by the sweetness from the mango and raisens. The chutney is then combined with a mixture of onions, garlic, ketchup, mustard a few other spices. The mixture is then sauteed to really allow the flavors to develop and then pureed to for a smooth, rich and flavorful sauce. The mixture is then spooned over the meat as well as served along side of the quesadillas as a dipping sauce.

I served these with a side of these refried beans, Mexican rice and of course some chips, salsa and cheese dip. The perfect Mexican meal in the comfort of your own home!

We loved these quesadillas, but we also enjoyed the brisket by itself with sides of mashed potatoes and butter beans. Making this brisket the perfect 2 in 1 option. I love those recipes that can be made into various different meals and this is definitely one of those!

Brisket and Brie Quesadillas with Mango Barbecue Sauce

Ingredients:

For the brisket-
3 Pound brisket
Salt and freshly ground black pepper
1 Tbsp chili powder
3 Cloves garlic, minced
16 Oz Dublin Dr. Pepper

For the mango barbecue sauce-
1 1/2 Tbsp olive oil
1 Medium onion, finely chopped
1 Clove garlic, minced
1/2 Cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 Tsp Creol Mustard (spicy brown mustard)
Salt and pepper, to taste
1/4 Cup mango chutney, storebought or homemade

To assemble-
8 8-inch flour tortillas
8 oz brie, thinly sliced
1 Cup monterrey jack cheese, shredded
Olive oil or cooking spray
Cilantro, for garnish

Instructions:

For the brisket-
Combine salt, pepper, and chili powder and stir to combine. Rub the mixture over the meat with the mixture. Rub the minced garlic over the meat and place in the crockpot. Pour the Dr. Pepper over the meat. Cover and cook on low for 8 hours.

Remove the brisket from the crockpot and allow to rest for 15 minutes. Once the meat has had time to rest, slice against the grain in 1/8-1/4 inch thick pieces.

Meanwhile, make the mango barbecue sauce. Heat olive oil, over medium-low heat, in a 2 quart saucepan. Add the onions and saute for 5 minutes, until translucent. Add the garlic and cook until fragarent, an additional 30 seconds. Add the remaining ingredients, stir to combine and allow to simmer for 5 minutes. Transfer the cooked mixture to a blender or food processor and pulse until smooth.

To assemble-
Place a large pan over medium-high heat. Place the tortillas on a clean work surface. Evenly divide the meat, brie cheese, and monterrey jack cheese among the tortillas, placing the meat and cheese on one half of the tortilla. Spoon one or two spoonfuls of barbecue sauce over the mixture and fold to close.

Drizzle the heated pan with oil and place the assembled quesadilla in the pan. Brush the top of the quesadilla with oil. Cook until the bottom is crisp, about 2-3 minutes, then flip and cook until the other side is crispy.

Remove the cooked quesadilla from the pan and cut into 2-3 wedges. Serve with barbecue sauce to dip.

Recipe source: Confections of a Foodie Bride who adapted it from The Pastry Queen, 2004

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