Crockpot Chicken Tinga Tostadas

It's that time of year again. The time when days grow shorter, and activities stretch out longer. School really throws a wrench in things, doesn't it? By the time you've picked up the kids from their various practices, meets, games, and clubs it feels too late...or you feel too pooped...to start thinking about dinner. Don't you love it when you actually planned ahead a wee bit? Just enough that, even as the kids are strong-arming each other to see who can get in the house first, a glorious scent fills the air in pushes back in greeting.

Yes, I'm talking about the beauty of a crockpot, people. If the welcoming blanket that envelopes the house isn't enough, the thought that dinner is basically done already will be.

I've mentioned plenty of times before that I think a keeping your slow cooker at-the-ready year-round is the way to go. It doesn't heat up the house in the summer, and it's cozy and comforting in cold weather—that's my kind of kitchen "tool" (one that doesn't gather dust). That being said, there is just something about using it when there's a chill in the air that makes using it feel right. It's probably nostalgia, and nostalgia is a powerful emotion.

Slow Cooker Dr. Pepper Shredded Chicken

I have this "thing" against slow cooker meals that have outside steps added to them.  In my mind, if I'm making something in a slow cooker, I don't want to have to dirty any other pots and pans; I want the meal and the mess contained.  Have I stated this before?  I'm getting a little feeling of déjà vu here.  Well, if I have, it bears repeating.

This probably limits my scope in the grand scheme, since I don't have a slow cooker with a browning feature built in.  But it's on my short-list, for sure.  That said, I've been able to adapt most recipes to fit my "slow cooker ideal".

Take for instance a recipe for Dr. Pepper Chicken Tostadas that beckoned me from the pages of Scarletta Bakes.  It was one of those times when the instant I saw it, I knew I'd be making it soon.  But Meagan divides hers into two steps: cooking the chicken in the slow cooker and saucing it up on the stove top.  Wasn't gonna happen.  Though I stuck to her ingredients and basic formula, I worked it out so that the only dish I had to dirty, was the crock of my slow cooker.  Oh yeah.

Tostadas con Pollo en Escabeche {"Pickled" Chicken Tostadas}

There's something about tostadas that just equals fun.  I mean, balancing a pile of tasty toppings that are battling you with every bite.  The food tastes so darn good that you can't wait to close your lips around it, yet certain toppings seem to yearn to jump kamikaze to the floor...the table...your plate...your shirt...before they make it to your mouth.  Well, I for one am willing to coax tangy, juicy chicken, spiced black beans, and a warm, crispy shell in the right direction.  I'm even ready to use my already messy fingers to pick up stragglers.  Believe me, it's all worth it.

Pollo En Escabeche
Pickled Chicken
slightly adapted from Fiesta at Rick's by Rick Bayless
serves ~4

6 cloves garlic, unpeeled
¼ c. olive oil
¼ c. apple cider vinegar
⅔ c. chicken broth
pinch ground cloves
pinch granulated sugar
¼ tsp. freshly ground black pepper
¼ tsp. freshly ground canela (Mexican cinnamon)
½ tsp. dried Mexican oregano
~1¼ lbs. boneless, skinless chicken thighs
1 medium onion, sliced ¼" thick

for serving:
12 tostadas
~2 c. refried black beans
4 hardboiled eggs, sliced
cilantro, chopped

Dry-roast the unpeeled garlic cloves on a skillet over medium heat until soft and blotchy-black in places, ~15 minutes.  Peel and add to blender jar along with oil, vinegar, broth, cloves, sugar,  spices, oregano and ½ tsp. salt.  Puree until smooth.  Pour mixture into a large skillet (~10") and bring to a simmer.  Nestle the chicken inside the simmering broth and cook gently until chicken is cooked, ~18 minutes.  Scoop the sliced onion into a bowl, then pour the hot cooked chicken mixture over it.  Cool, remove chicken and coarsely shred.  Stir back into mixture, then taste and adjust seasonings if necessary.

To serve, heat the beans and spread a layer on top of the tostada shells.  Lay a few slices of hard-boiled egg over the beans, then spoon some of the chicken (hot or at room temp.) on top and sprinkle with cilantro.

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Tacos, Enchiladas, Tostadas y Mas! {mish-mosh}

Well, as threatened promised, I have another big ol' batch of mish-mosh coming your way today.  This should be it for a while, though.  My photo files are pretty much purged now...and this post is packed with tons of flavors that I adore.

Let's start with tacos.  Always a good jumping point if I do say so myself.  And I just did.  The hubs and I ate these tacos on the morning the kids went back to school.  Last year.  Zoinks!  The only reason I know that is because the folder they were in was labeled "first day of school tacos".  They had black beans and chorizo topped with a salsa that I made with a bunch of heirloom tomatoes from my garden.  Pretty...yes?  Let's not forget about those big crumbles of queso fresco.  I love starting the day with tacos.

This was a great afternoon snack...or maybe it was lunch?  The Master aka Rick Bayless inspired me to have a guac party (didn't take much pushing) that included this batch of Mango Guacamole and some chips that were still warm.  You can find the recipe in Fiesta at Rick's.

Oh yeah, look at this pan of Enchiladas Rojas.  I had three more pans just like it!  They look pretty tasty, right?  Well, they were not.  And it pains me to say that.  The recipe comes from Eva Longoria's cookbook, Eva's Kitchen.  I had high hopes.  They were made in the traditional way...the same way we make them at home.  Mexi taught me right.  It was just that they had no flavor.  I kind of wondered since there wasn't any seasoning-type agents added.  Heck, I even threw in salt and cumin...but I should have had a heavier hand.  I hated to put it "out there" that they weren't so good, but I wanted to give fair warning in case anybody else decides to make some- season, Season, SEASON...and well.  We ate them anyway and added extra salt and salsa, but....meh.

How's about we move from not-so-great enchiladas to a pan of KILLER ENCHILADAS ROJAS.  Made by Mexi...the hubs...mi esposo...of course!  Maybe I'm biased, but my significant other's enchiladas are the bomb.  Another breakfast that made the day a few shades brighter.  Plus, he knows just how I like them.  Keep the pesky fillings (like chicken) out of my enchiladas.  Fry, dip, roll and smother in the good stuff!  It's true, I don't like things inside my enchilada.  Unless it's just cheese.  Pssst.  Duh.

These came about one day after I sat down to watch the tele and caught an old episode of Rachael Ray.  I think it may have been 30 Minute Meals...not positive.  You know how she "enhances" boxed mixes and things sometimes?  Well, that's what she did with a box of corn muffin mix.  When the episode ended, I promptly went into the kitchen and grabbed the box of Jiffy Corn Muffin mix I knew was in the pantry.  I cooked up some bacon and crumbled it...snipped in some chives, threw in some smoked paprika, and some extra sharp cheddar.  I didn't use her exact recipe, because I was doing it by memory, but after typing in a search, I think it was these Corn Muffins with Bacon and Cheddar.  Worth it!

I'm pretty sure that I made these Molletes waaaaay back when I made some bolillos with crunchy bits of cornmeal in them.  Doesn't get much simpler or more satisfying that hollowed out bread heaped high with refried beans, queso fresco, and salsa that is then baked until warm.

Okay, this Smoky Sweet Potato Potato Salad was pretty killer, as well.  If you read Food Network Magazine, you've seen those little inserts each month that give you "50 different somethings".  Well, a couple of months ago, it was potato salad.  Each and every one looked so delicious that I was tempted to give myself a challenge of making every kind.  But then reality set in and I realized I didn't have time for that.  So, the thick slices of sweet potato tossed with a mayo spiked with chipotle, scallions, and cilantro had to carry me through.  And it did.  I still think about it.  Often.

Okay, if you haven't guessed by now, whenever hubby is off work and I "don't feel like" cooking breakfast, I ask him to do it.  And in case you also haven't guessed, it's because when he does, he gives me plates heaped with mouthwatering, nose-tingling Mexican vittles.  Like these Black Bean & Chorizo Tostadas.  Chunks of avocado and queso fresco...cilantro...salsa verde and sour cream...need I say more?

In true slacker form, I bring you an adventure from last month over at Forging Fromage.  {sigh}  The sad thing is, I made this Pineapple Habañero Hot Sauce before Natashya and I even "formally" issued the challenge.  It just kept getting pushed back further...and further...and further.  By adding about a quarter of a pineapple that I caramelized really nicely on the grill to a batch of Rick's Habañero Hot Sauce...I got a big bottle full of tasty, yet totally mouth-numbing goodness.

...and this is one of the things I made with that hot sauce...Pineapple Habañero Hot Wings.  Fair warning: have a bucket full of ice cold cervezas within reach to put out the fire.  In your mouth.  I made them the "usual" way...in the oven, though- not fried.  Dipped in a mixture of hot sauce and melted butter.  Mmmm.

Oh my gosh!  I feel about twenty pounds lighter after clearing out these photos.  Thanks for sorting through the mish-mosh with me.  Wonder how long I can keep the folder "clean"?

Go ahead...make your own Chorizo!

Don't you just adore that chile-spiked flavor of fresh chorizo!?  I'm not referring to Spanish Chorizo (although, that's delicious, too)...today, I'm talking about the fresh (as opposed to the cured) Mexican variety.  I'd always meant to make my own before, but it was one of those things I didn't get around to actually doing until a couple of months ago.  I'll never go back!  Aside from the fresh flavor...which you can toy around with and adjust to your own tastes...signature chorizo anyone?...you can also play around with the amount of fat in the chorizo.  I mean, come on...that's one of the things about buying packaged chorizo that drives you crazy, right!?  You have to drain an insane amount of orange grease before using the cooked product.  Well, it always drove me crazy.  You could get lucky if you buy it from the meat counter at your local Mexican market...but not everybody is fortunate enough to have one of those.  I'm sorry.  So, for the absolute in control, pick your own cut of meat and grind it yourself.  You want some fat in it...I like using pork butt.  You don't even have to have a grinder to do it.  Simply freeze it for a bit to make it easier to work with.  Cut it into 2" chunks and pulse it in your food processor until it's to the point you want it.  But you know what?  If that seems like too much work, you really don't even have to do that.  You can buy ground pork from your local farmer or market and simply use that.  You won't have as much control over the fat content that way, but it definitely simplifies things.  I've done it this way quite a few times since I discovered the magical world of homemade chorizo.  The thing is, it tends to be on the leaner-side of the spectrum this way, actually.  If your pork winds up being "too" lean, you'll just need to adjust for it while cooking.  You can either add fat to the pan or once all of your fat has vanished during the cooking process, add in a bit of water to finish cooking...which is what I usually do.

Homemade Chorizo

adapted from Antojitos

yield: ~1 1/2 lb.

3 chiles de árbol

7 pasilla chiles

1/2 c. onion, chopped

3 cloves garlic, chopped

1 bay leaf

1/2 c. white vinegar

1 Tbs. kosher salt

2 tsp. cumin, ground

2 tsp. Mexican oregano, dried

1 1/2 tsp. cloves, ground

1 tsp. black pepper, freshly ground

1 lb. ground pork

Layer the chiles, onion, and garlic in a non-reactive bowl or shallow dish.  Add the bay leaf.  Pour in the vinegar and cover the dish tightly with plastic wrap.  Set aside, at room temp, for 1 hour.

Remove and discard the bay leaf.  Transfer the chile-vinegar mixture to a blender and process to form a rough paste.  If it is too thick to move easily through the blender, add ~1 Tbs. of water at a time 'til it moves freely.

In a bowl, mix together the chile paste, salt, cumin, oregano, cloves, & pepper.  Add the pork and mix until the paste and spices are evenly distributed.

Put the raw chorizo in a container with a tight fitting lid and refrigerate for at least 12 hours or up to 5 days.  If keeping longer than 5 days, transfer to freezer bag and freeze for up to 2 months.

*If you want to test for seasoning before letting it age in the fridge, simply cook a little blob in a skillet and taste the cooked product.  Adjust seasoning as necessary.

Cook it up and use it as you would any store-bought chorizo...only you'll enjoy it a million times more! 

Use it in anything from tostadas, to tacos, to tortas, to pambasos, to chori-queso, to chorizo con huevos...mmmm...is anybody else getting hungry!?

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Tex-Mex Beef Brisket Tostadas

This post may look a teensy bit familiar to some of you. Last month I did a guest post over at Food~Wine~Fun...and this was it...in a nutshell. Since I have had such an incredibly busy week, I haven't had much time spent in the kitchen with my camera, so I thought I'd re-visit this and share it here! When I made this, I wanted something representative of Texas, since that's where Chef E was going to be during my post. I asked her what some of her favorite food was that was representative of Texas. Well she, like me, is a fan of Tex-Mex...so, she passed me her recipe for Beef Brisket. I made a few, very slight alterations...and here is what I came up with... Tex-Mex Beef Brisket 
slightly adapted from a recipe given to me by Chef E (amounts are guesstimates...go w/ the tastes & flavor combos you enjoy) 

 2-3 lb. beef brisket 
Salt I used Espresso Brava Sea Salt (coffee+beef=delicious) 
Black Pepper 
Garlic Powder 
Chili Powder I used Chipotle Chili Powder 
Cumin 
Paprika 
Liquid Smoke 

 Start off by preheating your oven to 300 degrees F. This is a 3-something pound brisket. See that thick layer of fat on the top? If you are doubting your butchering skills, ask your butcher to trim this down to ~1/4" thickness. I actually like to do it myself, but I'm cuckoo like that. So, beef brisket...trim... Next, rub your chosen amount of the dry spices all over and into your meat. Set it in your roasting pan fat side up and give it a little liquid smoke massage. Cover tightly with foil (or a lid if you have one) and slide that baby into the oven for ~30-45 minutes per pound.

When you remove it from the oven, carefully lift back the foil (steam!!) and test the middle of the brisket to see if it is "pull" tender (that was Chef E's term). If it isn't, slide it back into the oven for a while longer. When it is done, it'll look a little somethin' like this... Aw yeah..."pull" tender with a delicious crust around the outside! If you're not going to eat it right away, let it cool down a bit and then pull the meat apart and use some of the delicious cooking juices to store it in (refrigerated) so it doesn't dry out. Chef E does some other things with the juices afterwards...but this is my version of her version, and here's what I decided to do with it. 

Refried Black Beans 

1 heaping Tbs. bacon grease 

1 (30 oz) can Black Beans w/ a bit of their juices 

cumin 

minced onion 

garlic powder 

 Put your bacon grease into a small to medium sized non-stick pan over medium heat. Once it is melted, pour in the black beans with some of their cooking juices. Add your spices and let it bubble away for a while, stirring occasionally. After some of the juices have begun to evaporate, smash up the beans with a potato masher...a few larger chunks are okay by me. Let the beans continue to cook over low heat, stirring here and there.

They are done once they have begun to dry out...and basically look like refried beans. Remove from heat. So, are you wondering what I'm going to do now? Some of the brisket "after-talk" was about tostadas....and if you know me, you know that adding a tortilla to something is never a bad thing. What do you get when you take those refried beans in the picture above and add them to the pulled-beef from the Tex-Mex brisket below... ...and then fry up a few tortillas into crispy tostada shells....

...and then add some Salsa Verde, some Mexican Crema, a bit of chopped green onion, thinly sliced radish, torn up cilantro and chunks of creamy avocado...with a sprinkling of Queso Quesedilla? This, dear friends, is what you get..... Beef Brisket Tostadas...Tex-Mex style!

Yummy...how much do I wish that I had actually made these this week!? Forgive me if I seem a bit absent...I'll catch up soon...I hope!