Queso Flameado w/ Shrimp & Salsa Ranchera {she made, ella hace}

It's that time again!  Time for me to hang out in the kitchen with one of my favorite amigas, Leslie for she made, ella hace!  This month has flown by so quickly, but we didn't want it to pass us by completely.  Our theme for this month is shrimp.

When I told mi esposo what I was making today, he laughed so hard that tears were threatening to burst from the corners of his eyes.  Ummmm....

I was all like: "What!?"

Him, between fits:  "In Mexico, we call this {sticking his butt out and making a forceful whooshing sound} flameado!"

Me: "Nuh-uh!  Bwaa haaa haaa haaa!"

He told me more.  We laughed harder.  We are twelve-year olds.

And then I got back to the matter at hand, which was melting cheese, piling a steaming mound of salsa-bathed shrimp in the center of it, and subsequently lighting it on fire.  It was ridiculous.  I mean, come on.  A skillet full of bubbly, melty cheese that I can spoon onto a warm tortilla.  Shrimp in a spicy bath of charred veggies that pops between my teeth releasing an explosion of smoky delight.  Oh, and there's tequila involved.

It doesn't get much better than that.

Well, maybe Leslie's Tequila-Lime Shrimp Tacos.  I say one for brunch... and one for lupper.

Queso Flameado w/ Shrimp & Salsa Ranchera

by Heather Schmitt-Gonzalez

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: bake broil appetizer cheese vegetarian cheese chiles shrimp tomatoes Super Bowl tailgating American

Ingredients (serves 4)

for the Salsa Ranchera:

• 2 jalapeños, stemmed
• 3 fat cloves garlic, peeled
• 1 small yellow onion, peeled & quartered
• 1 (14.5 oz) can fire-roasted, diced tomatoes w/ their juices
• 1/2 tsp. ground cumin
• 1/2 tsp. smoked sea salt
• small handful cilantro

for the shrimp and marinade:

• 1 lb. shrimp, peeled & deveined
• 2 tsp. olive oil
• 2 tsp. freshly squeezed lime juice
• 1/4 tsp. smoked sea salt
• 1/4 tsp. freshly ground pepper
• 1 fat clove garlic, minced

for the queso flameado:

• 16 oz. Monterey Jack cheese, shredded
• 1 Tbs. Casa Noble Tequila (or another good tequila)

to serve:

• warm tortillas (corn or flour)

Instructions

make the salsa:

Preheat your broiler and set a sheet of foil under it. Set the jalapeños, garlic, and onion on the foil and broil until charred, turning to get all sides, 8-10 minutes. You may need to pull the garlic cloves out earlier, you don't want them to burn. Place the charred veggies into the jar of a blender along with the rest of the salsa ingredients. Pulse to combine; salsa will be somewhat chunky...more like, textured...not completely smooth. Set aside.

for the queso and shrimp:

Preheat the oven to 350° F.

Place the shrimp in a small bowl or baggie along with all of the marinade ingredients. Set aside for 15 minutes or so.

Spray an 8-inch cast-iron skillet (or casserole dish that is about the same size) with cooking spray. Set the shredded cheese in the skillet - it will be a big heap, that's okay. Slide into preheated oven for 15 minutes, or until melted and bubbling around the edges.

While the cheese is melting, heat a medium skillet over medium-high heat and pour the shrimp (garlic and liquid and all) into the hot skillet. Saute until pink and cooked through, 2-3 minutes. Add the reserved salsa and cook until heated through, another minute or two.

Remove the cheese from the oven and pour the shrimp and salsa mixture directly onto the center of the cheese.

Pour the tequila around the outside onto the exposed cheese and very carefully light with a long match. The alcohol will burn off in the fire...and it makes quite a show, so make sure there's people around to see it!

Serve immediately by spooning it into warm tortillas.

notes:

You can make this without flaming the tequila at the end, if you choose... either leave it out completely or stir it into the shrimp with the salsa.

inspired by and adapted from Homesick Texan

Powered by Recipage

What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

Tacos de Chicharrón y Salsa Casera

The slow smile.  The simple phrase.  You take me back.  It's what I live for.  And this time, it was a humble taco filling that elicited the reaction.

If you know me...even a little...you know my deep-rooted love for Mexican cuisine and culture.  Maybe you also know that food memory plays a starring role in why I cook and why I write.  And not just conjuring up my own memories, but memories of those around me.  They always make for the best stories.  The best responses.

Salsa de Hongos y Jalapeños

I am a lover of salsa.  Chunky or smooth.  Mild or spicy.  Red or green.  Blender Salsa or Pico de Gallo.  Heck, I'm even throw fruit salsa into the mix.  I mean, grilled chicken breast or fish with tucked under a small blanket of natural sweetness from the fruit mixed with onion and heat.  Mmm-hmm.  And, of course, mushroom salsa.

Wait!  What?  You've never tried Mushroom Salsa before?  Never even heard of it, you say?

Okay, neither had I before last month.

But when I saw it sitting all pretty on the pages of the soon-to-be-released cookbook from the gals at Muy Bueno, I just knew that I had to try it.  I mean, it sounded kind of strange at first, but the more I paged back to look at it, the more the thought of it grew on me.  I'm a fan of mushrooms.  I'm a fan of jalapeños and red onion and lime juice and cilantro.  So why wouldn't I be a fan of it all chopped pretty and tossed and served as a salsa?  No reason I could muster.

Let me tell you, I found it every bit as hard to resist as I did "regular" salsa.  I scooped 'em up with crunchy, salty tortilla chips and munched on 'em while watching the game.  The salsa was nice and earthy and pungent with a welcome tang from the lime juice.  The longer you let it sit, the more liquid the mushrooms will soak up and then release.  I had some later on in the day over simple sautéed Tilapia and the combination was perfect for a light meal.

I like raw mushrooms, so I enjoyed eating it immediately after I made it, but the tastes develop a more complex flavor once you've let it sit and marinate for at least one hour.  It's even good the next day (refrigerate if you're saving it that long).

This is the first thing I've made from a long list of things that I want to make in the Muy Bueno cookbook.  Please visit the Spotlight announcement page for more information and to see how everybody else's salsa (or Capirotada) turned out this week.  And then follow along for more delicious goodies over the next three weeks.  Plus, I mentioned that everybody will be giving away one copy of this book and I happen to know that somebody has already announced their giveaway - so you're not going to want to miss a single post in this Spotlight!

Salsa de Hongos y Jalapeños (Mushroom, Jalapeño, & Cilantro Salsa)

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: n/a

Keywords: appetizer condiment sauce vegetarian mushrooms chiles onions limes Mexican

Ingredients (~3 cups)

• 1 lb. mushrooms, stemmed & finely chopped
• 1 very small red onion, finely chopped
• 2-3 jalapeños, stemmed & finely chopped
• handful cilantro, chopped
• ½ c. freshly squeezed lime juice
• 1½ Tbs. olive oil
• salt
• black pepper

Instructions

Combine mushrooms, onions, jalapeño, and cilantro in a bowl. Add lime juice and olive oil and toss to coat. Season with salt and pepper to taste.

Eat soon or let sit a couple of hours at room temperature (this will allow the mushrooms to absorb all of the flavors further) before eating.

Use this salsa as you would any salsa: scoop it up with tortilla chips or use it as a topping for fish, chicken, or steak.

notes:

For the mushrooms, I used half white button mushrooms and half crimini mushrooms.

I reduced the lime juice called for in the original recipe by ¼ cup.

slightly adapted from Muy Bueno: Three Generations of Mexican Flavor

Powered by Recipage

*This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef*

Huevos Rancheros

So it's been a little over a week now that I've had to get reaccustomed with the wee hours of the morning. By 5 a.m. I'm trodding heavy-lidded into the kitchen towards the smell of my morning fuel.  I don't know what I would do without a coffee pot with a timer.  Seriously.

Not a day has gone by that I haven't made a plan to take a nap once all the kids are out the door.  And not a day has gone by that I have actually followed through with that plan.  I mean, 2½ hours later?  I'm awake by then.  The coffee is pumping through my veins...three children have been fed and groomed...the morning air feels cool and welcoming.  And best of all, it's now time for mama to eat some breakfast.

I've always been a breakfast lover.  It doesn't necessarily have to be a lavish breakfast.  It could be a container of yogurt.  It could be a bowl of cereal.  It could be a piece of fruit.  Occasionally it's even a slice of cold pizza.  Once in a while it's an all-out affair that is sure to hold me until dinner.  And I'm sure I've said it before, but often times, it's eggs.  I love how you could (hypothetically) have a different egg dish every day for months on end.  Could.

Huevos Rancheros are a simple dish that goes together very quickly...especially if you already have some blender salsa hanging around in the fridge.  I made a salsa for this version since I (oddly) didn't have any around...but you could use any type of salsa that you enjoy.  It doesn't have to be this one.  Give a few tortilla a quick dip in some hot oil and then fry up a couple of eggs and wham-bam-thank-you-ma'am.

Huevos Rancheros

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: saute breakfast entree nut-free soy-free sugar-free vegetarian eggs tortillas tomatoes chiles Mexican

Ingredients (serves 2)

• 2 large Roma tomatoes (or 2 small-medium round tomatoes), stemmed
• 2 fat cloves garlic, peeled
• 3 chiles de arbol, stemmed
• 1 pasilla chile, stemmed & (mostly) seeded
• ½ tsp. minced, dried onion (optional...but I like it)
• ¼ tsp. ground cumin
• salt
• pepper
• 4 corn tortillas
• vegetable or coconut oil (or another oil for frying)
• ~2 Tbs. butter
• 4 eggs
• ~2 oz. queso fresco, crumbled
• 1-2 Tbs. chopped parsley or cilantro

Instructions

Place tomatoes, garlic, both types of chiles, dried onion, and cumin in blender. Add a drizzle or two of water. Puree until fairly smooth, adding enough water to make approximately 1½ cup (or a little bit more) salsa. Season to taste with salt and pepper.

Pour enough oil in the bottom of a small saucepan to make a very light film, about 1 tablespoon or so. Turn heat to medium and when hot, carefully pour in salsa. Bring to a boil, then reduce heat to a slow simmer and allow to cook for 5-10 minutes. Hold over the lowest flame you can produce (just enough to keep it warm).

In a small skillet, heat about ¼-inch of oil until very hot. One at a time, slide the tortillas into the hot oil to make pliable, 30-45 seconds total, flipping tortilla halfway through. Remove to a paper towel-lined plate. Blot with another paper towel and set two of the tortillas on each plate (or all four on a larger platter), overlapping slightly.

Heat about 1 tablespoon of the butter in a small, nonstick skillet. Once the butter has melted and started to foam a bit, crack in two eggs. Cook, basting with the melted butter in the pan until cooked to your liking for Sunny-side up (or however you'd like your eggs). Slide onto one half of the tortillas and repeat with remaining eggs and butter. Sprinkle with salt and pepper, if you wish.

Carefully ladle the warm salsa around the eggs onto the tortillas and egg whites. Sprinkle with queso fresco and parsley (or cilantro). Enjoy!

Powered by Recipage

I am sharing this post with:
Breakfast Club theme: Mexican (or Mexican-inspired)

Chipotle Chilaquiles

Without fail, if my hubby ever asks me what I want him to make me for breakfast, I say CHILAQUILES!  I love them, you see.  I'm trying to remember the first time that I ever tried them.  And as far as I can tell, it was my wedding night.  For dinner.

We didn't have much money.  We didn't have a fancy wedding.  Heck, we never really even got a honeymoon.  We shacked up in a cheap motel on our wedding night.  Truth.  But we didn't care.

I don't remember many of the details, but I do remember looking out the window and seeing that dark was setting in.  Of course, it was February, so for all I know, it could have been just after 5:00 pm.  Either way.  We were both starving.

So we hopped into the car and wound up driving down the lighted city streets almost instinctively towards a little taqueria that we know.  I wasn't in the mood for tacos or carne asada or tostadas.  So my new husband (what a novelty that is for the first year or so) asked for something that wasn't on the menu.  He described them to me.  Basically chips smothered in salsa.  Seriously, that's fundamentally what it is.  Sounded good to me.

Not long after, two huge steaming plates are set before us.  Plus a couple of Negro Modelo's to wash them down with.  I was hooked.

Not long after, hubby made me some for breakfast (my most favorite time to eat them).  Sometimes I'm in the mood for Chilaquiles Verde.  Other times Chilaquiles Rojo.  Today Chipotle Chilaquiles.  Sometimes they're mild and smothered with shredded chicken.  Other times they're so spicy that they make tiny beads of sweat break out on my forehead.  Sometimes I crave a runny egg yolk seeping down through the chips.  To me, chilaquiles are the ultimate comfort food.  They just fold you in their arms and hold you close.

 And of course, this day so many years later, I know how to make them.  And I've made them often.  But I still think he makes them the best.

Chipotle Chilaquiles

by Heather Schmitt-González

Prep Time: 30 minutes

Cook Time: 15-20 minutes

Keywords: breakfast entree chiles tortillas tomatoes Mexican

Ingredients (serves 2-4)

for the chilaquiles:

• 12 corn tortillas (~10 oz.), cut into sixths
• One (28 oz.) can whole tomatoes in juice, drained
• 2-3 dried chipotle chiles or chipotles en adobo
• 1½ Tbs. olive oil
• 1 large white onion, sliced ¼" thick
• 3 garlic cloves, peeled & minced
• 2½ c. chicken stock/broth (or veg broth or water) + more as needed
• salt

to serve:

• crema
• shredded cooked chicken
• crumbled queso fresco
• cilantro
• fried eggs

Instructions

Fry the cut tortillas into crispy chips. Set aside.

Place the drained tomatoes in the jar of a blender. Toast dried chipotles in a dry skillet over medium heat for about one minute, turning frequently, until very aromatic. Place in a small bowl and cover with the hottest tap water. Let rehydrate for 30 minutes. Drain and add to blender. (If using chipotles en adobo, simply add them to the blender jar.) Blend tomatoes and chiles to a slightly coarse puree, keeping a little texture. You should have ~2¼ cups puree.

Set a large, deep pot or skillet (with a lid) over medium heat. Add oil and onion and cook, stirring often, until golden, ~7 minutes. Add garlic and cook for another minute. Raise heat to medium-high. Add tomato-chile puree and stir nearly constantly for 4-5 minutes, until mixture thickens a bit. Stir in the stock/broth and season with salt (amount varies on whether or not you salted your chips...taste it). Cover and bring to a boil.

Turn off heat and quickly, but gently, stir in the chips. If you like, scatter a bunch of crumbled queso fresco over everything. Replace the cover and let sit 5 minutes. Slide the whole thing onto a serving platter or individual plates.

Choose between any or all of the toppings you'd like. Add them to the plate and enjoy immediately!

adapted from Mexico One Plate at a Time


notes:

I love my chilaquiles with just queso fresco and crema. But sometimes I'm in the mood for a runny fried egg on top. Other times I want some warmed, shredded chicken and a smattering of cilantro. If I'm feeling feisty, I'll put it all on there. Mi esposo likes raw onion on his. The choice is yours!

Personally, I like my chips to still have a good bit of body to them -- some chewiness, if you will. Stirring the chips into the boiling sauce softens them very quickly. For chips with a bit of firmness and texture to them still, try putting the chips in the bottom of an empty pan (either use a separate one or pour out the sauce and use the same pan) and then pouring the boiling sauce evenly over the top. Don't stir, just let it all sort of seep in. Add cheese, if using, and cover for 5 minutes. This is my personal favorite way to eat chilaquiles.

And NO, I would NOT recommend using baked chips in this application. They just don't hold up to the sauce. It would be like a big pile of mush on your plate. But that's just my opinion.

Powered by Recipage

Can you guess what I'll be requesting when hubby asks me what I want to eat tomorrow morning (Mother's Day)?

I am sharing this post with:
IHCC theme: For Mom!

Macaroni and Cheese w/ Roasted Jalapeño-Tomato Salsa

Although my favorite mac 'n cheese and I are still going steady, if anything were to ever come between us, it would be this version.  It's smooth and creamy and laced with the deep earthiness of roasted chiles, tomatoes, onions, and garlic.  Though it's infused with a pleasant heat, it is still classically cheesy.  We definitely hit if off.

I gave it a little gift after we spent time together in the kitchen.  Tortilla strips.  Okay, tortilla squares to be exact.  Crisp.  Salty.  The perfect adornment.  Don't let the photograph fool you.  I stacked on another handful and stirred it up before tucking in.  Sure, you could forgo the tortillas for buttered bread crumbs.  If you're into that kind of thing.  You could even shun all "jewelry" and go bare.  I wouldn't blame you.  It looks good in nothing. And tastes good, too.

Macaroni and Cheese w/ Roasted Jalapeño-Tomato Salsa

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Keywords: entree side vegetarian cheese chiles pasta tomatoes American

Ingredients (serves 8)

Roasted Jalapeño-Tomato Salsa:

• 1½ lbs. ripe plum tomatoes (~10 medium)
• 1-1½ oz. jalapeños, stemmed (2-3)
• 2 oz. white onion, sliced ¼" thick (~½ small)
• 4 fat garlic cloves, peeled
• ~¼ c. water
• ⅓ c. fresh chopped cilantro, loosely packed
• 1 tsp. salt
• 1½ tsp. cider vinegar

for the mac and cheese:

• 2 c. milk
• 2 oz. butter
• ¼ c. all-purpose flour
• 2 c. Roasted Jalapeño-Tomato Salsa
• 12 oz. shredded Sharp Cheddar cheese
• ~1½ tsp. salt
• 1 lb. cavatappi (or other short spiral or twisty pasta)

to garnish:

• chopped cilantro, optional
• fried tortilla pieces, optional

Instructions

making the Roasted Jalapeño-Tomato Salsa (yield ~2½ c.):

Heat the broiler. Lay the tomatoes, jalapeños, onions, and garlic cloves on a broiler pan, baking sheet, or foil. Set pan below broiler and broil until darkly roasted and blacked in spots, turning as needed. The garlic will get done before everything else, just pull it out and continue on with the rest. This could take a total of ~12-15 minutes.

Transfer jalapeños, onion, and garlic to the jar of a blender or food processor and pulse until finely chopped. Transfer to a bowl. Add the tomatoes (peel first, if you wish) to the jar without rinsing it out first, along with any accumulated juices and coarsely puree them. Add them to the bowl. Stir in enough of the water to give the salsa an easily spoonable consistency. Stir in the cilantro. Season with salt and vinegar.

Will keep, covered and refrigerated, for up to 5 days if necessary.

making the Macaroni and Cheese:

Fill a large pot with about 4 quarts of heavily salted water and bring to a boil.

Melt butter over medium heat in a medium-sized saucepan. Stir in the flour and whisk until mixture turns a deep golden hue, ~2 minutes. Add milk all at once and whisk constantly until mixture thickens and comes to a boil, 4-5 minutes. Stir in the salsa, then remove from heat and add cheese, stirring until it melts. Taste and season with salt.

When the water has come to a boil, add pasta and cook until al dente (according to package directions). Drain and return to pot. Stir in the cheese sauce and then spoon into a serving dish or dishes.

Sprinkle each dish with a bit of cilantro, if you like. You can also top it with some fried tortilla strips, for added crunch.

note:

You could transfer the macaroni and cheese to a buttered baking dish, top it with buttered bread crumbs, and bake 375° F until golden.

adapted from Salsas That Cook by Rick Bayless

Powered by Recipage

I am sharing this post with:
IHCC theme: Salsas and Sauces
Presto Pasta Nights hosted by creator Ruth at Once Upon a Feast this week.

Slow Sweet Heat Roasted Pork Loin and "Salsa" for sandwiches, etc.

I think I'm going through one of those phases.  You know the one I'm talking about right?  Sort of like over-exertion...stress...blank-mind...overflowing-mind...no motivation to write...type of phase.  I want to sit down and bang out a fun, interesting, delicious post...yet I sit in front of the keyboard and draw a blank.  Ugh.  So much I want to share, yet...  So, I may let the food do the talking for a few posts not that that's a bad thing.  Does anybody else feel it?  Bueller?  Bueller?  Well, at least feel this pork in your mouth...it's rock 'n roll.

Slow Sweet Heat Roasted Pork Loin 

w/ "Salsa"

from the kitchen of girlichef

~3½ lb. Pork Loin

rub:

1 Tbs. sweet paprika

1 Tbs. dried, minced onion

1 tsp. ground cumin

1 tsp. dried oregano leaf, crushed

1 tsp. fennel seeds, pounded in mortar

1 tsp. garlic salt

½ tsp. ground mace

½ tsp. ground allspice

½ tsp. black peppercorns, pounded in mortar

Habañero Honey

Olive Oil

4-5 smallish tomatillos

2 smallish onions, halved

1 head garlic, halved

2 c. gingerale, divided

If your pork loin has a good layer of fat, score it in a diamond pattern with a sharp knife.  Combine all of the rub ingredients and rub evenly around the pork loin.  Set it on a rack in a roasting pan and let sit at room temperature for 30-60 minutes.

Preheat oven to 475° F during last 15 minutes that the pork sits.  Throw the tomatillos, onion, and garlic in the bottom of the pan.  Drizzle a good amount of habañero honey all over the top of the pork, then drizzle with olive oil.  Pour 1 c. of gingerale in bottom of pan.  Place on middle rack of oven.  Once you've shut the oven door, immediately lower heat to 350° F.  Roast for ~1½ hrs.

Remove roast from oven, drizzle with some more habañero honey and pour last cup of gingerale into pan.  Put back in oven and roast for another 30-45 minutes, or until done to your liking.  Remove from oven and let rest for ~10 minutes.

Remove pork from pan, then pour all of the pan juices and veggies into a blender jar and blend to combine.  This will form the "salsa" for dipping or spreading, which is an fabulous mixture of slightly sweet and low, creeping heat.

The crust on the outside has that same slow creeping heat...so if you peel off a piece from the outside...have a glass of milk ready to wash it down...it can be pretty fiery (depending on how much habañero honey you used).

Our favorite way to eat this was to take some good, crusty buns and spread them with a good layer of the "salsa", then heap on the pork once we sliced it very thinly, and pile on any veggies and cheese we felt like...lettuce, avocado, manchego, and pickled banana peppers was an especially delicious combo!  We also used it in quesedillas.  It is such a great pork for slicing and layering.

*I'm sharing this post with: