Bean & Butternut Tacos with Green Salsa

INGREDIENTS

SALSA

• 8 ounces tomatillos
• 2 cloves garlic, unpeeled
• 1 jalapeño pepper
• 1/4 cup sliced white onion
• 1/2 ripe avocado, diced
• 3 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• Freshly ground pepper to taste

TACOS

• 4 cups diced (1/2-inch) peeled butternut squash
• 3-4 small dried red chiles
• 2 cloves garlic, unpeeled, smashed and left whole
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon dried oregano, preferably Mexican, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
• 2 cups cooked pinto beans, drained (see Tip)
• 1/2 teaspoon chili powder
• Freshly ground pepper to taste
• 8 6-inch corn tortillas
• 1/2 cup fresh cilantro leaves
• 1/2 cup finely shredded and chopped red or green cabbage
• 8 teaspoons crumbled queso fresco (see Note), or feta cheese

• PREPARATION

  1. To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
  2. Toast garlic cloves, jalapeño and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
  3. When cool enough to handle, peel the garlic. Remove the jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.
  4. To prepare tacos: Preheat oven to 400°F.
  5. Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
  6. Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.
  7. Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa and cheese. (Refrigerate the remaining 1/2 cup salsa for up to 2 days.)

  TIPS & NOTES

  • Make Ahead Tip: The salsa can be prepared ahead (Step 1-3). Cover and refrigerate for up to 2 days.
• Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
• Ingredient Note: Queso fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.
• Tip: How to Cook a Pot of Beans
• 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
• 2. When you’re ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a largesaucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.)
• Makes about 6 cups.
• As posted on: http://www.eatingwell.com/recipes/bean_squash_tacos.html

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Easy Quesadillas

Spread onto a flour tortilla:
Sour cream
Salsa
Cooked sliced chicken
Grated cheese
Grill on a George Foreman or in a frying pan until cheese is melted.
Top with:
Sour Cream
Salsa
Guacamole

Cat’s Mesquite Grilled BBQ Chicken Quesadillas

Schilling’s Mesquite Marinade
Chicken
Onion
Green Peppers
Red Peppers
Monterrey Jack Cheese
Tortillas
Barbeque Sauce
Pineapples
Tomatoes
Lettuce
Sour cream

1. Follow marinade packet directions. Cut up chicken, onion and peppers and put them in a bag of marinade and marinate at least an hour, all day or overnight.
2. Cook chicken and veggies in frying pan until done.
3. Put a tortilla with grated cheese on it into frying pan and brown until cheese is melted.
4. Put coked chicken and veggies on ½ the tortilla, pour a little BBQ sauce on then close the tortilla like an omelet.
5. Put onto plate and top with chopped pineapple, tomatoes, lettuce and sour cream.

Mexican Skillet Chicken & Rice

Spray a large saucepan with cooking spray and sauté:
1 t. garlic
Stir in, cover and fry for 2 minutes:
2 C. Frozen pepper stir fry or green, red & yellow peppers & onions
Stir in:
1 16 oz. can pinto beans, drained
1 11 oz. can corn drained
1 10 oz. can tomatoes with green chilies
1 cup chicken broth
2 t. chili powder
Cover, increase hat to high and bring to a boil, then stir in, cover and simmer one minute:
2 C. instant rice
Stir in remove from heat and let stand 3-5 minutes:
1 10 oz. package refrigerated cooked chicken strips
Stir in and serve:
1 C. shredded Mexican cheese blend

Aunt Kathy’s Chicken Enchiladas

Roll together:
corn tortillas
cooked chicken
Monterrey and cheddar cheese
green onion
Pour over top:
green tomatillo sauce
Sprinkle on:
grated cheddar cheese
Serve with:
sour cream
homemade guacamole
fruit salad

Easy Baked Mexican Chicken and Rice

In a large pan, bring to a boil:
1 2/3 C. chicken broth
Add and boil 10 minutes:
1 C. converted rice
½ C. chopped onion
½ t. salt
Remove from heat and place in a lightly buttered casserole dish.
Place on top of rice:
4 boneless chicken breast halves
Pour over top:
1 C. chunky salsa.
Cover tightly and bake at 350 degrees for 45-55 minutes.

Ensenada Lamb Tacos

Combine:
Chopped cooked lamb, heated
Finely chopped white onion
Fresh chopped cilantro
Season with:
Lamb ouzos
Hot sauce
Wrap in:
Warm flour tortilla

Enjoy!

Refried Beans

Sort & rinse & put in crock pot:
6 C. pinto beans
Water- 3 inches above beans
1 medium onion, chopped
½ can tomato sauce
2 t. salt.
Cook on high 8 to 10 hours until beans are soft and drain off liquid saving 2 cups of liquid.
Put beans in skillet on medium heat and mash with potato masher.
Add and cook until cheese is melted:
2 t. sugar
2 C. cheese

Flan

In a small skillet, heat and stir over medium heat:
1/3 C. sugar
When sugar melts and becomes golden brown pour quickly into a 3 C. ring mold or ramekin tilting mold to coat bottom and sides with caramelized sugar.
Beat together:
2 eggs
1 13 oz. can evaporated milk
¼ C. sugar
1 t. vanilla
dash of salt.
Pour into caramel coated mold and set mold in a baking pan in the oven. Pour
water into the pan around the mold to a depth of 1 inch. Bake uncovered at 325 degrees for 50-55 minutes or until a knife inserted halfway between center and the edge comes out clean.

Spanish Rice

Heat:
¼ C. oil
Add & brown:
2 C. long grain rice
1 medium onion, chopped
Add when browned & stir well:
3 C. cold tap water
¼ t. garlic
1 C. tomato sauce
1 t. chili powder
½ t. salt
1/8 t. pepper
Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let sit.

Mexican Dinner from Sylvia Burciaga whose family comes from the Mormon Colony at Colonia Juarez, Mexico

Enchiladas
Grate:
12-14 ounces mild longhorn cheddar cheese
Sauté in oil:
1 onion chopped
Add and brown:
1 pound ground beef.
Stir together in a sauce pan:
1 can Old El Paso Enchilada Sauce
1 can tomato sauce
2 T. brown sugar
Salt and pepper, if needed
Heat in a frying pan:
1 C. oil
Fry in oil for 10-15 seconds on each side:
1 dozen corn tortillas
Shake off excess oil and dip each tortilla in warmed enchilada sauce.
Fill each tortilla with 2-3 T. of meat 2 T. and cheese. Roll together and stack:
Pour extra sauce over the top.
Heat in oven for 30 minutes at 350 degrees.
Sylvia likes extra sauce for serving.

Serve together on a plate with shredded lettuce, grated cheese, sour cream and guacamole.

Menu: Spanish Rice, Guacamole, Flan Refried Beans

Mexican Beef

In a crock pot place:
1 beef roast
1 pkg. fajita seasoning
2 cans mild enchilada sauce or tomato sauce
2 cans water
1 C. salsa
Cook on low 8-10 hours or high 4-6 hours until meat is tender.

Mexican Enchiladas

Layer twice in a buttered casserole dish:
Corn tortillas
Shredded Mexican beef
Mild Enchilada Sauce
Grated Cheddar Cheese
Bake at 350 degrees for 30 minutes.