Enchilada Sauce

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 tablespoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• pinch cinnamon
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon white vinegar

Method

1. Stir together the flour and spices in a small bowl.
2. Warm the oil in a medium pot over medium heat.
3. Whisk in the dry ingredients, cook until slightly darkened (about 1 minute).
4. Whisk in the tomato paste.
5. Slowly whisk in the vegetable broth, whisking to remove lumps.
6. Raise heat to medium-high and let simmer until thickened (about 5-7 minutes), whisking often.
7. Remove from heat and whisk in vinegar.

Source

https://cookieandkate.com/enchilada-sauce-recipe/

Broccoli and Black Bean Enchiladas

Ingredients

• 2 cups enchilada sauce
• 2 tablespoons olive oil
• 1 small red onion, chopped
• 1 red bell pepper, chopped
• 1 bunch of broccoli, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 5 cups fresh spinach
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup shredded cheese
• 1/2 teaspoon salt
• 8 8" tortillas
• cilantro, chopped

Method

Filling

1. Preheat oven to 400°F.
2. Lightly grease a 9x13 baking pan with olive oil.
3. Warm oil in a large skillet over medium heat.
4. Add onion and cook until tender.
5. Add broccoli and bell pepper, reduce heat to medium-low.
6. Cook until broccoli is bright green.
7. Stir in cumin and cinnamon.
8. Stir in spinach a handful at a time, stirring until reduced in size.
9. Remove from heat and transfer to mixing bowl.
10. Stir in beans, 1/4 cup cheese, salt, and a drizzle of enchilada sauce.

Enchiladas

1. Pour 1/4 cup enchilada sauce in the bottom of the 9x13 baking pan, tilt pan to evenly coat.
2. Spread 1/2 cup filling down centre of a tortilla.
3. Snugly wrap left side over the middle, then right side over to make a wrap.
4. Place seam side down against the edge of the pan.
5. Repeat with remaining toritllas and filling.
6. Drizzle remaining enchilada sauce and cheese evenly over the top of the enchiladas.
7. Bake uncovered until cheese is golden (20-25 minutes).
8. Remove from oven and let cool 10 minutes before serving.

Source

https://cookieandkate.com/vegetarian-enchiladas-recipe/

Butternut Squash and Black Bean Enchiladas

 Ingredients

• cooking oil
• 3 tablespoons olive oil
• 3 cups butternut squash, peeled and diced
• 2 poblano peppers, seeded and finely diced
• 1 medium onion, finely diced
• 1 (14 ounce) can black beans, rinsed
• 4 tablespoons cilantro, chopped
• 1 tablespoon chilli powder
• 8 tortillas
• 10 ounces enchilada sauce
• 1/2 cup shredded cheese

Method

1. Preheat oven to 425°F.
2. Lightly coat a 7 x 11 baking dish with cooking oil.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat.
4. Add squash to the skillet and cook covered, stirring occasionally, until tender and lightly browned (about 8-10 minutes).
5. Remove lid, add peppers and onion to the squash, and cook uncovered until tender (about 5 minutes).
6. Remove from heat.
7. Stir in beans, cilantro, and chilli powder. 
8. Let sit for about 5 minutes.
9. Coat the bottom of the baking dish with about 1/3 of the enchilada sauce.
10. Spoon 1/2 cup of the vegetables into each tortilla and roll.
11. Place filled tortillas in the baking dish, seam side down.
12. Top tortillas with remaining enchilada sauce and shredded cheese.
13. Cover with foil.
14. Bake in oven until bubbly (about 15 minutes).
15. Remove foil and bake another 5 minutes.
16. Remove from oven and serve.

Source

Adapted from eatingwell.com/recipe/7938662/butternut-squash-black-bean-enchiladas/

Refried Pinto Beans

Ingredients

• 1 tablespoon olive oil
• 1/2 cup white onion, finely chopped
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1/2 teaspoon chilli powder
• 1/4 teaspoon cumin
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 1/2 cup water
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice

Method

1. In a medium saucepan over medium heat, warm the olive oil until shimmering. 
2. Add the onions and salt. 
3. Cook, stirring occasionally, until the onions have softened and are turning translucent (about 5 to 8 minutes).
4. Add the garlic, chili powder and cumin.
5. Stir in the drained beans and water. 
6. Cover and cook for 5 minutes.
7. Reduce the heat to low and remove the lid. 
8. Use an immersion blender to puree the beans until desired consistency. 
9. Cook while stirring for 3-5 more minutes.
10. Remove the saucepan from the heat and stir in the cilantro and lime juice.
11. Cover until ready to serve.

Source

https://cookieandkate.com/easy-refried-beans-recipe/

Sweet Potato Casserole

Ingredients

• 3 sweet potatoes, skin on, cut into 1/2" cubes
• 1 jar (16 ounce) of medium salsa
• 1 can (12 ounce) black beans, drained and rinsed
• 1 1/2 cups frozen sweet corn
• 1 white onion, finely diced
• 1/2 head garlic, minced
• 1 tablespoon dried cilantro
• 1 teaspoon salt, to taste
• 1/2 teaspoon cayenne
• 1/4 teaspoon cumin
• 3 cups shredded low-fat mozzarella

Method

1. Preheat the oven to 400°F.
2. Put all ingredients except cheese into a large casserole dish, stir together.
3. Bake until sweet potatoes are almost cooked (about 40 to 45 minutes).
4. Remove from oven, sprinkle cheese on top, then return to oven.
5. Continue baking until cheese is melted and potatoes are done (another 20 to 25 minutes).
6. Remove from oven and serve.

Source

Adapted from https://www.thekitchn.com/recipe-smoky-sweet-potato-amp-black-bean-casserole-239326

Pineapple Salsa

Ingredients

• 1 whole pineapple, skin and core removed, roughly chopped
• 2 jalapenos, cored and diced
• 1 red onion, diced
• 1/4 cup fresh cilantro, diced
• juice of 1 fresh lime
• 1 tablespoon honey
• 1 teaspoon salt

Method

1. Combine all ingredients in a bowl.
2. Stir well and serve the same day.

Source

New recipe.

Roasted Pork Belly

Ingredients

• 3 pounds pork belly, skin on
• canola oil
• 1/2 head garlic, minced
• salt
• cayenne
• cumin

Method

1. Preheat the oven to 350°F.
2. Score the skin of the pork belly in parallel lines about 1/4 inch apart, cutting through the fat but not the meat.
3. Mix together salt and spices.
4. Rub spice mix all over the pork belly.
5. Put pork skin-side up on a rack in a roasting pan.
6. Drizzle oil on pork then sprinkle a bit more salt over top.
7. Put pork in oven and cook for about 2 1/2 hours.
8. Increase temperature to 425°F and roast for about 20 minutes longer.
9. Remove from oven and let meat rest for about 10 minutes.
10. Slice thinly using the scores in the skin as a guide.

Source

Adapted from www.thespruceeats.com/slow-roasted-pork-belly-crispy-skin-3059509

Carnitas with Salsa Verde

Ingredients

• 3 pounds boneless pork butt roast, cut into 2 inch cubes
• salt
• 1 medium onion
• 1 medium orange
• 6 cloves garlic, split in halves
• 1 cinnamon stick, split into 3-4 pieces
• 1/4 cup vegetable oil
• 6 medium tomatillos
• 2 jalapeno peppers, split, stem removed

Method

1. Preheat oven to 275°F.
2. Season the pork with salt and place in a 9x13 casserole dish (should fill dish with no spaces).
3. Quarter the orange and squeeze the juice over the pork.
4. Nestle the orange quarters into the pork.
5. Quarter the onion and add two quarters to the pork.
6. Add 4 cloves garlic and cinnamon stick to the pork.
7. Pour vegetable oil over top.
8. Cover dish with aluminum foil.
9. Cook in oven until pork is fork tender (about 3 1/2 hours).
10. Set a fine mesh strainer in a large bowl.
11. Using tongs, remove orange peel, onion, garlic, and cinnamon stick from the pork.
12. Transfer pork and remaining liquid to the strainer, and let drain for 10 minutes.
13. Put pork back in the casserole dish.
14. Skim fat from liquid and add back to the pork (keep the rest of the liquid).
15. Using two forks, shred the pork and refrigerate until ready to serve.
16. Pour remaining liquid into a saucepot.
17. Add tomatillos, remaining onion quarters, remaining garlic cloves, and jalapenos to the pot with the liquid.
18. Add water to the pot until the vegetables are almost covered.
19. Bring to a boil then reduce to a simmer, cook until vegetables are tender (about 10 minutes).
20. Using a hand blender, blend the salsa.
21. Cool salsa and refrigerate until ready to use.
22. To serve pork, place casserole dish with pork under a high broiler until brown and crisp on top (about 6 minutes), stir, then broil again (about 6 minutes).
23. Serve on tortillas with queso, chopped cilantro, chopped onion, and a spritz of lime juice.

Source

Adapted from seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html

Strawberry Mango Salsa

Ingredients

• 1 cup strawberries diced
• 1 cup mango peeled and diced 
• 1/2 cup chopped fresh cilantro
• 1/4 cup red onion finely diced
• 1 jalapeno finely diced
• 1/4 cup lime juice
• 1 tablespoon honey

Method

1. Combine all ingredients in a bowl.
2. Stir well and serve the same day.

Source

http://www.pbs.org/food/fresh-tastes/strawberry-mango-salsa/

Chilaquiles Rojos

This is a recipe for leftovers from tacos - it's almost worth making too much the night before so that you can have chilaquiles for brunch.

Ingredients

• leftover salsa fresca
• water
• leftover tortillas, cut into 6s and toasted or left out overnight
• grated white cheese
• optional: leftover beef/pork/chicken
• optional: soft poached eggs
• optional: leftover guacamole
• optional: sour cream

Method

1. Puree salsa in a blender.
2. Heat sauce over medium heat in a large nonstick skillet.
3. Add water and stir.
4. Reduce sauce until it is as thick as a commercial salsa.
5. Add chips to sauce, reduce heat, and simmer for 3 or 4 minutes.
6. Serve with optional toppings.

Source

http://thewanderlustkitchen.com/mexican-chilaquiles-rojos/

Tortillas

Ingredients

• 1 1/2 cups masa harina
• 1 1/4 cups water
• 1 tablespoon lime juice
• 1/2 teaspoon salt

Method

1. Heat a cast iron pan or griddle over medium high heat.
2. Mix together all ingredients.
3. Line tortilla press with heavy plastic bag.
4. Using a small ice cream scoop, put a ball of dough into the tortilla press and press until thin.
5. Cook until one side browns.
6. Flip and brown second side.
7. Flip again and press down on top of tortilla with paper towel.
8. Tortilla is done when it puffs up.
9. Keep cooked tortillas on a plate in a stack under a warm damp tea towel.

Source

Cooking class on 2016 trip to Costa Rica.

Guacamole

Ingredients

• 1/2 white onion finely diced
• 1/2 head garlic minced
• 1/2 cup cilantro chopped
• 1/4 cup lime juice
• 1 teaspoon salt
• 4 large ripe avocados

Method

1. Mix together all ingredients except avocado in a bowl.
2. Add avocado to mixture.
3. Mash avocado into mixture until a roughly uniform sauce forms.
4. Smooth out the top of the guacamole and cover with a thin layer of lime juice until ready to serve.
5. Cover and let sit in fridge for a few hours before serving.

Source

Cultural tour on trip to Puerto Vallarta in 2011.

Salsa Fresca

Ingredients

• 1/2 white onion diced
• 4 medium tomatoes diced
• 2 jalapeños deseeded and diced
• 1/2 cup cilantro chopped
• 1 garlic clove minced
• 2 tablespoons lime juice
• 1/2 teaspoon salt 

Method

1. Mix together all ingredients in a large bowl.
2. Cover and let sit in fridge for a few hours before serving.

Source

Cultural tour on trip to Puerto Vallarta in 2011.

Mexican Rice and Beans

Takes just over an hour.

Ingredients

• 2 cups uncooked brown rice
• 4 cups water
• 1 1/2 tablespoons salt
• 2 tablespoons olive oil
• 1 head garlic finely chopped
• 1 white onion finely chopped
• 3 fresh jalapenos finely chopped
• 2 (14-ounce) cans black beans drained and rinsed
• 1 (30-ounce) can crushed tomatoes
• 1/4 cup hot sauce
• 1/4 cup lime juice
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1/2 cup chopped cilantro

Method

1. Cook rice in water with salt until rice is done but still firm.
2. When rice is almost done cooking, brown the garlic, onion, and jalapenos in the olive oil over medium heat in a dutch oven on the stove.
3. Combine cooked rice and all remaining ingredients with the cooked vegetables in the dutch oven.
4. Simmer uncovered over medium-low heat until the liquid is reduced.

Source

Recipe inspired by http://www.finecooking.com/recipes/mexican-tomato-rice-beans.aspx