Mexican Street Corn Tacos

 

Mexican Street Corn Tacos

Ingredients

Grilled Chicken

• 1-1/2 pounds boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 limes
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1-1/4 teaspoons chili powder
• Salt and pepper, 1 tsp each

“Street Corn” Topping

• 1 (15-ounce) can fire-roasted corn
• 1 large avocado diced
• 1/2 cup green onions thinly sliced, 3 green onions
• 1/2 bunch cilantro finely chopped, 1/3 cup
• 1 tablespoon finely chopped jalapeño
• 12 small (street-sized) tortillas corn
• Cojita cheese (optional)

Sauce

• 1/2 cup mayo full-fat
• 2 limes
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha

Instructions

• In a small bowl, whisk together the olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, chili powder, and salt and pepper.
• Add the the marinade to a bag or bowl with the chicken. Place in the fridge and marinate for at least 45 minutes and preferably 2–3 hours. Don’t marinate longer than 5 hours.
• Preheat a grill to medium-high heat (about 450°F.) 
• Grill the chicken (on the other half of the grill), turning once halfway through grilling, about 4–6 minutes per side (until the thickest part of the chicken registers 165°F.). Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can redistribute. Thinly slice the breasts. 
• In the last 2 minutes of grilling, grill tortillas. Spray both sides of the tortillas with cooking spray, lightly sprinkle with salt, and place on the grates for 30–45 seconds, flip, and leave on for another 30–45 seconds. Remove and immediately fold into taco shape and set aside to slightly cool. (Or cook with a bit of oil in cast iron skillet)
• Toss the corn with the chopped avocado, thinly sliced green onions, finely chopped cilantro, and finely chopped jalapeno. Add a tablespoon of fresh lime juice (optional) and toss together. Set aside. 
• Sauce: Juice limes to get 3 tablespoons juice. Whisk all sauce ingredients together until smooth and combined. Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.)
• Fill up the grilled/warmed tortillas with thinly sliced cooked chicken, a generous spoonful of the corn-avocado mixture, and a good spoonful of the sauce. If desired, add extra lime juice, cilantro, and/or cotija cheese.

Red Chile Chicken Tacos with Creamy Corn

Red Chile Chicken Tacos with Creamy Corn

• Yield: 12-16 tacos

Ingredients

Red Chile Chicken Tacos

• 10 boneless skinless chicken tenders
• olive oil, salt, and pepper
• 16 oz. of red chile enchilada sauce
• one 28–ounce can pinto beans, rinsed and drained

Creamy Corn

• 1/2 cup mayo
• 4 tablespoon cream cheese
• 4 cups frozen or fresh sweet corn
• 2 clove garlic, grated
• 1 teaspoon salt
• 2 teaspoon cumin
• 2 teaspoon chili powder
• lime juice to taste

Pickled Onions

• 1 red onion, thinly sliced
• 1/2 cup red wine vinegar
• 1/2 cup water
• 1 teaspoon salt
• 1 tablespoon sugar

Extras

• 16 corn tortillas (I like to quickly pan-fry mine in a shallow skillet of hot oil to make them extra soft)
• vegetable oil for frying 
• 1/2 cup cilantro

Instructions

1. For the pickled onions: Transfer red onion slices to a jar. Add red wine vinegar and water. Add your salt and sugar. Shake a few times and set in the fridge while you make everything else.
2. For the chicken: Heat a skillet over medium-high heat. Add olive oil. Add the chicken and season with salt and pepper. Sauté for 7-10 minutes, or until cooked through. Remove from the heat and shred or cut into smaller pieces. Add chicken pieces back to the pan with the sauce and the beans. Simmer gently until sauce has thickened and it looks ready to be taco filling.
3. For the corn: Mix all ingredients in a small bowl. Taste and adjust.
4. For the tacos: Fill fried tortillas with the chicken mixture. Top with the creamy corn and pickled red onions. Finish with cilantro.

Find it online: https://pinchofyum.com/red-chile-chicken-tacos-with-creamy-corn

Chicken Enchiladas Suizas

 

Chicken Enchiladas Suizas

Ingredients

• 5 cups Shredded Chicken
• 1 medium Onion
• 2 Poblano Peppers
• 3 Jalapeno Peppers
• 1 1/2 cups Cilantro
• (1) 28-ounce can Whole Tomatillos (or 12-16 - depending on size - fresh or frozen tomatillos - boil them until they split open)
• 1 1/2 Tbsp lime juice
• 2 teaspoons Honey
• 1 1/2 teaspoons Salt
• 1/2 teaspoon Pepper
• 1 cup Sour Cream
• 10 Flour Tortillas
• 4 to 5 cups Mexican Cheese

Instructions

• Heat oven to 420 degrees. Cut the onion, poblano peppers (remove inner ribbing), and jalapenos and place on baking sheet. Sprinkle with salt (and drizzle with oil, if preferred). Cook for 15-20 minutes, until softened. May cook for 25 minutes if you desire a more roasted flavor. Reduce heat to 350 degrees.
• Place peppers and onions in blender. Add cilantro, drained tomatillos, lime, honey, salt, and pepper. Puree until smooth. Add sour cream** and blend. Taste for seasonings and if you want it to be spicier. If you prefer more spice, add 1/2 to 1 whole jalapeno and blend again.
• Shred cooked chicken and set aside in a medium bowl. Pour about 1/2 to 3/4 cup of sauce all over the chicken to completely coat it.
• Pour a small amount of sauce into a 9 x 13 baking dish. Place shredded chicken into the center of each tortilla. Sprinkle with cheese. Roll up and place seam side down in baking dish. Repeat.
• Pour remaining sauce all over the enchiladas and generously sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and cook for 10 minutes longer, or until bubbly.
• Serve with cilantro and sliced avocados.

**Cook 2 lbs chicken tenders in instant pot with 1 cup water and 2 tsp poultry seasoning and 1 tsp kosher salt. Cook for 8 minutes. Use hand mixer to shred.

CHICKEN TINGA TACOS

CHICKEN TINGA

INGREDIENTS

• 6 cups water
• 2 pounds skinless/boneless chicken breast
• 4 teaspoons salt, divided
• 1 clove garlic
• 1 medium yellow onion, quartered
• 1 large vine ripened tomato, quartered
• 1 (7-ounce) can chipotle peppers in adobo sauce
• 1/4 cup canola oil
• 1 large yellow onion, chopped
• 3 large vine ripened tomatoes, chopped
• 1 clove garlic, chopped
• corn tortillas

Toppings (optional):

• 1 iceberg lettuce, finely shredded
• 3 avocados, pitted, peeled, and sliced
• 2 cups crema Mexicana or sour cream
• 2 cups queso fresco or Cotija, crumbled
• 2 cups salsa of your choice
• 6 radishes, sliced

INSTRUCTIONS 

• In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve.
• Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.
• In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers (half of the ones in the jar) including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.
• Heat the oil in a large and deep pan over medium heat.
• Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.
• Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
• Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.
• Add salt to taste.

Tostadas:

• In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.

Assemble:

• To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream.
• Garnish tostada with toppings of your choice.

https://muybuenoblog.com/chicken-tinga/#recipe

Instant Pot Mexican Brown Rice

 

Instant Pot Mexican Brown Rice

Super flavorful Mexican Brown Rice easily made right in your Instant Pot for the perfect side dish that comes out perfectly fluffy and delicious every single time!

Yield: 6 Servings 

• Prep Time: 5 mins
• Cook Time: 40 mins
• Total Time: 45 mins

Ingredients

• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp homemade taco seasoning (or store bought)
• 1/2 tsp ancho chili powder
• 1/2 tsp kosher salt
• 1 1/2 cups long grain brown rice
• 1 1/2 cups vegetable or chicken broth (or water)
• 3/4 cup salsa
• 1/2 cup fresh cilantro, finely chopped
• Squeeze of lime, optional

Instructions

1. Begin by pressing the sauté function on your Instant Pot.  Drizzle a little olive oil and wait for the pot to heat up and the oil to glisten.  Sauté the onion until translucent, about 3 to 4 minutes, then add in garlic and sauté for about 30 more seconds.
2. Hit the ‘cancel’ button on the Instant Pot to turn the heat off and add in the taco seasoning, ancho chili powder and salt.  Mix together with the onion and garlic then add in the rice, giving it a quick stir.  Pour in the vegetable (or chicken) broth and salsa, mixing well until everything is all combined.
3. Secure the lid of your Instant Pot and make sure the steam release valve is set to sealing.  Next press the pressure cook function and set the timer to 22 minutes (if using long grain white rice set the timer to 3 minutes).  The Instant Pot will take a few minutes to come to pressure before the countdown starts.
4. Once the 22 minutes are up, allow the pressure to release naturally for about 15 minutes (this just means don’t touch it at all until the timer counts up to 15).  Then using a hand towel or oven mitt, carefully turn the steam release valve to the venting position to release any remaining steam.
5. Twist open the lid of the Instant Pot and give the rice a good stir.  Mix in some fresh cilantro and it’s ready to serve.  You can also squeeze a little lime juice on top for a bright fresh pop of flavor!

Recipe from: https://www.eatyourselfskinny.com/instant-pot-mexican-brown-rice/print/18026/

Crispy Baja Fish Tacos

 Crispy Baja Fish Tacos

Ingredients

Fish Tacos

• 1 1/2 lbs. halibut, mahi mahi or other firm white fish like cod
• 15 corn tortillas, 6-inch (or street taco size)
• Vegetable oil

Fish Taco Batter

• 24 Ritz crackers, crushed (3/4 of a sleeve)
• 1 cup flour
• 1/2 cup panko breadcrumbs
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 egg
• 1 1/2 cups sprite

Garnish

• shredded cabbage
• Avocados
• salsa
• lime juice
• hot sauce

Pic de Gallo

• 4 Roma tomatoes diced
• 1/2 large white or red onion, diced
• 1 cup cilantro leaves, minced
• 1 tablespoon lime juice
• salt to taste

White Sauce

• 1 cup sour cream
• 1 cup mayonnaise
• 2 tablespoon lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Hot sauce to taste

Instructions

White Sauce

Whisk the White Sauce ingredients together in a medium bowl, cover and refrigerate. Combine the Pico de Gallo ingredients together in a medium bowl, cover and refrigerate. Mix all the batter ingredients together in a large bowl. Slice fish into strips approximately 3/4” wide x 4" long (they don't have to be exact - error on the side of thinner). Pat fish very dry and add all of the fish to the batter and gently stir to coat. Fill a 12-inch pan with about 1 inch deep oil and heat to 375 degrees F.Working in batches, fry fish until golden, flipping halfway through. Place on paper towels.

Meanwhile, heat 1 teaspoon vegetable oil in a seasoned skillet over medium heat. Add tortillas and cook until golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas, adding additional oil as needed after every couple tortillas.

Add fish to tortillas (I use 2 strips per taco) and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and White Sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired.