I love these meaballs!
1 Like
You probably can also adapt this dish for salmon/trout or shrimp. Just adjust the cooking times accordingly.
1 Like
ROASTED TOMATILLO ENCHILADAS - More Mexican Everyday, p. 73
Pretty standard preparation. You start with the roasted tomatillo sauce base on p. 69. You put some tomatillos, sliced onion, garlic, and green chiles on a sheet pan and broil. Zap it all in the blender. Heat some oil in a saucepan, then add the tomatillo base, let it thicken, then add broth and cilantro and simmer. There are a number of filling options given. I used Barveque, a vegan analogue of pulled pork. I sautéed it with some sweet onions and then added a little bit of cheese (vegan mozz). As in the enfrijoladas I reported on above, he forgoes the typical step of passing the tortillas through hot oil in favor of a microwave method. This time I skipped the plastic bag and just used my tortilla warmer. You fill and sauce the enchiladas and pop into a 400-degree oven for just 4 minutes to warm the enchiladas. I want to note here that that 4-minute stint in the oven doesn’t warm them much, so you still need to have sauce, filling, and tortillas all hot when you assemble.
This is a solid version of something I can already make with my eyes closed. So I can’t say I’m blown away, but on the other hand, it’s a perfectly good tomatillo sauce. Served with the herby green chile rice from p. 251.
11 Likes
CREAMY RICE AND BEANS IN THREE CLASSIC FLAVORS: HERBY GREEN CHILE RICE - More Mexican Everyday, p. 250
Back when this book was COTM on CH, I made all three versions of this dish. The ones I liked the best were the garlicky tomato rice, and this version, the herby green chile rice. The recipes are written for the rice cooker with alternate instructions given for a pressure cooker. I used my Instant Pot mini. For all the versions, you start by charring the skin of a couple poblano peppers (I only used one because mine are huge). You start on sauté mode, heating some oil, and sautéing some onion. Because I used a blow torch to skin my poblano, the pepper didn’t really get soft like it would under a broiler, so I also added the pepper to sauté with the onion. You then add arborio rice and chicken broth (I used BTB’s vegan chicken broth base). He gives pressure cooker times, which will probably be fine. I looked at my notes from the previous time, and saw I had used my standard risotto timing, 6 minutes on high, 5 minutes natural release, then quick release, so I did that again. At this point you stir in already cooked or canned beans and either some fresh herbs or the green chile adobo from the book. The previous time I made this, I used the green chile adobo, this time I just used fresh cilantro. The rice is good either way, but if you already have the green chile adobo made, that is both the easier and the tastier route.
This recipe, and all its variations, make a risotto-like rice. I like it because you get rice and beans all in one pot, so it makes an easy side (and is hearty enough it could be a meal, especially if you go heavy on the beans). It’s definitely a different take than your standard Mexican rice, but we like it. Pictured above with tomatillo enchiladas.
9 Likes
I made the Herby Rice when this was COTM on CH and several times after, and agree on the green chile adobo being a great flavor boost. I’ve also substituted any cilantro-based mix I have sitting around – green chutney, zhoug, and so on, and that works great too.
Iirc one of the variations in the book was to add chicken for an easy arroz con pollo verde, and that was the first version I tried – the addition of chicken needs the rice to be more flavorful / herby than if it’s just a side.
1 Like
February nominations are open!
MEXICAN RED RICE from here: https://www.rickbayless.com/recipe/mexican-red-rice/
Based on MelMM’s report, I made this last night to stuff our burritos. I had to make adjustments based on what we had.
I already had enough cooked rice, so I didn’t make rice from scratch.
I didn’t have fire roasted tomatoes or tomatoes suitable for home roasting, so I used a hack found online to approximate the taste, i.e. mix a little smoked paprika into the tomatoes.
I took 1 can of tomatoes - yes RB calls for half a can but what am I going to do with the other half can? - then mixed in the paprika and 1/2 a jalapeno, and simmered. Then I took 4 cloves garlic, peeled, microwaved in a little water for a few minutes. Fished them out and added them to the tomatoes. Let the whole thing simmer for about 10-12 minutes. Then I fished out the jalapeno and immersion-blended everything.
I mixed the recommended half-can worth into the rice. It was the perfect amount. Yes, I do have the other half-can worth of tomato slurry in the fridge, but that can get used up the next time I make rice.
This was a really nice approach to rice. I have not cooked RB’s recipes before this COTM but I will repeat that I like his unfiddly recipes and accuracy of quantities and steps.
11 Likes
TACOS DE CALABACITAS Y HONGOS CON (O SIN) CHORIZO - Mexican Everyday pp. 208-209
Zucchini and Mushroom Tacos with (or without) Chorizo
This a taco filled with a quick stew of zucchini and mushrooms. You can flavor it with chorizo or leave it out. I left it out. Saute some onion. Then brown some mushrooms. While that is cooking, blend together a can of fire roasted tomatos, a canned chipotle in adobo, and a little of the adobo sauce. Add that to the mushrooms and let reduce slightly. Then add chopped zucchini. Simmer until the zucchini is cooked through and serve with tortillas, hot sauce, and a crumbled fresh cheese.
I deviated a little from the recipe in that I added some garlic, cumin, and Mexican oregano to the mushrooms as they cooked (since I was leaving out the chorizo). Also doubled the mushrooms called for. I added twice the amount of chipotle called for, which was perfect for us. Our fresh cheese was chevre crumbles.
This was a really nice dinner. I would make this again.
12 Likes
definitely make the Gulf-coast style white rice. It is a game changer!
2 Likes
GREEN CHILE ADOBO (p 33 More Mexican Everyday)
This is a favorite that I’ve made many times. You toast jalapenos or serranos and garlic clobes on the stove for about 10-15 minutes and things are slightly browned. You then combine them with cilantro, parsley, olive oil, and kosher salt and whiz everything together in a blender or food processor. Bayless says it will stay in the fridge for several months. He suggests using this stuff in pasta, in scrambled eggs, in sour cream for a dip, on grilled/roasted vegetables, in meatloaf, and in salad dressings.
I know some people are uncomfortable with storing garlic in oil in the fridge for more than a few days but I am okay with it. I use this green chile adobo most often in scrambled eggs but I have also used it in viniagrettes and to make the skillet tacos in the book. I am always happy when I have a jar of this in the fridge.
10 Likes
SKILLET TACOS (p.93 More Mexican Everyday)
These don’t even require a recipe. You need 1/3 cup of his green chile adobo that you combine with a few tablespoons of water. You slice an onion and start cooking it in a skillet over medium-high heat. As the onion gets browned you add your choice of protein (chicken breast/thighs, skirt steak, pork, shrimp) and cook it along with the onion. After removing the protein he says to leave the onions in to cook a bit longer until really caramelized. As the onions cook you slice up the meat/chicken and return it to the skillet with the green chile adobo mixture. Add extra water if it needs to be saucier. Serve with warm tortillas, crumbled queso fresco, and fresh cilantro.
I made this using shrimp. Very easy to do and it almost seems silly to have a recipe for it. I had the mixture in flour tortillas one day and then over rice the next. It is definitely great for a fast, easy, and tasty meal.
7 Likes
The fish taco looks so great. I notice the recipe calls for achiote paste. Do you think there’s a way to get there with achiote seeds?
Do you have a spice ginder? Achiote seeds are very hard. I use his recipe from Mexican Kitchen. I make it without the raw garlic so I can keep it in the fridge indefinitely, and just add garlic to the dish. The rest of the ingredients are easy to come by.
3 Likes
Excellent! I have a spice grinder, and his Mexican Kitchen cookbook, and the paste recipe is in it! Thanks for the tip! I haven’t cooked out of this book in ages.
2 Likes
CHICKEN A LA VERACRUZANA p. 264 MEXICAN EVERYDAY
This is a very easy slow cooker meal - you just lay potato pieces, then chicken (I used boneless skinless, not the skinned parts that were called for, and would do so again), in a slow cooker, then pour over a sauce of diced tomatoes, strips of pickled jalapeños, crushed garlic, Worcestershire, thyme, ground cloves, cinnamon, and salt, and cook for 6 hrs. Before serving, you stir in chopped olives and parsley.
I found this very cozy, but not terribly exciting. That said, my jalapenos were mild, so I think it’d be a very different dish with the super spicy ones you get in cans. I’d certainly make it again - it’s super easy - but I’m not blown away like I have been with some of Bayless’ other dishes. (I anticipate that it may improve tomorrow, though - these types of stews often do.)
9 Likes
CREAMY ZUCCHINI, CORN, AND ROASTED POBLANOS (p. 52 More Mexican Everyday)
https://www.rickbayless.com/recipe/creamy-roasted-poblanos-corn-and-zucchini-three-ways-taco-filling-with-roasted-chicken-thighs-with-pasta/
To start you need to make the creamy rajas recipe on p. 47. Basically blister poblanos on a grill or gas stove, steam/peel, deseed and slice them up. Cook sliced onions down until soft, add chopped garlic and oregano, then add poblano strips and heavy cream or crema and cook until the cream coats the rajas.
In another skillet (I used the same one) you heat some oil and 4 diced up zucchini. When the pieces are starting to get a bit browned you add fresh or frozen corn. After a few minutes add the creamy rajas mixture and fresh chopped cilantro. Finish with some crumbled queso fresco on top.
I’ve made this several times and there is a good reason for that–it is delicious! I typically have it in small flour tortillas. Tonight I had 3 soft tacos with this filling. Soooo good. I didn’t have any queso fresco but I didn’t miss it at all.
9 Likes
Yum! That’s one of my favorite recipes from the book.
Dunno if this one is in either of the books, but it looks way better than my current shredded beef. My only question is are the avocado leaves really needed (Rick sometimes goes a little overboard with the Mexicality of his ingredients)?
BTW, this is the first episode of his new series on traditional tacos, tortas, and tostadas!
3 Likes
TOMATILLO-SAUCED CHILAQUILES p. 77 More Mexican Everyday
This morning I made chilaquiles using the book’s tomatillo base, which I made last night. It was quite easy to throw together this morning and tasted great, though I found the sauce a touch more sour than I personally prefer. I made a 1/4 of a recipe (just for me), which also meant that the timing of the recipe was a bit off, so my chips were a bit more soggy than I would have preferred. Next time, I’d let them sit in the sauce no longer than about 2 mins, rather than the 4 mins he calls for with the full 8 oz of chips. Still, this was a nice breakfast with a fried egg, crema, and cilantro on top!
14 Likes
i’ve been veering away from tomatillos and using fewer of em and much more green chile in my verde, just altering the balance to about 3 to 1 chile tomatillos for me anyways. just personal taste. always found bayless recipes to have so many damn ingredients that they invite substitutions and free styling. i’ve never met a recipe i couldn’t improve or ruin.
personally i detest crema that is just mayotard in disguise. i do like the sour cream in moderation. nice dish with the chiliquiles and i agree with u about less soak cuz i like a bit of the crunch too.
also some good lookin verde enchiladas above !
