Hi guys. Here are some of our favorite Mexican recipes. They make a really good meal all together, or you could use them to make enchiladas or a salad or something. Since moving from Boise, I've been trying to recreate some Costa Vida recipes, and I think some of these are about as close as I'm going to get (although I still miss that restaurant!)
Sorry about the lack of pictures--I will get some later, or if any of you happen to make this before me, feel free to add pictures!
SLOW-COOKER SALSA CHICKEN
(This one I got from Sparkrecipes.com just recently--they have some awesome recipes!)
4 boneless, skinless chicken breasts--Place in crockpot
1 pkg. taco seasoning (or 1/3 c. homemade taco seasoning)--Sprinkle over chicken
1 c. salsa--Pour over chicken
1 can cream of mushroom soup--Pour over chicken
1/2 c. sour cream (optional)
Cook chicken on low 6-8 hours. Remove from heat & stir in sour cream [we actually never do this--we just have a dollop of sour cream on the side]. You can eat the chicken in whole pieces, or shred it.
GREEN CHILI RICE
3 c. chicken broth
2 c. white rice
4 oz. can green chilis
1 small onion, diced small
1 tsp. oregano
1/2 tsp. salt
2 tsp. cumin
Combine all ingredients but rice in a medium saucepan. Bring to a boil over high, then add rice. Stir once, then cover and turn to low. Cook for 20 minutes. Optional: after the rice is on your plate, it's really yummy with some fresh cilantro and lime juice.
BLACK BEANS
2 cans black beans
1/2 medium onion, chopped (you can use dried onions for this, but it isn't nearly as good)
1 tsp. cumin
1 tsp. garlic (fresh or jarred is best)
1/2 tsp. oregano
1-2 tsp. chicken base
1/2 c. water
Simmer in saucepan on med-low for about 20 minutes. After about 10 or 15 minutes, mash about half the beans. Add kosher salt and pepper to taste when finished cooking. Also, for a bit more flavor, mix in about 1/4-1/2 c. salsa at the end.
PICO DE GALLO
4 ripe roma tomatoes, chopped (romas are less juicy, but you can use whatever tomatoes you have on hand)
1 small white onion, minced
1/2 c. cilantro leaf, chopped
2-3 jalepeno pepper pieces, chopped (we use jarred, but you can use fresh)
1-2 T. lime juice
Kosher salt to taste
Mix all ingredients together. Yum!
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5 comments:
Thanks so much for posting these for me. We'll try them out this weekend and try to take some pictures. A few questions: What do you mean by chicken base? I have chicken bouillon cubes, is that good enough? Also, how do you mash half your beans? do you separate them first? What utensil or appliance do you use? What kind of salsa is best? Pace? homemade canned? homemade fresh?
That Chicken is so easy, and so tasty! The beans were a great combination with just white rice on a tortilla with lettuce and Bajio ensalada style fixins. Thanks so much! I'll definitely be making this again.
Laura--just a chicken boullion cube would work, or they sell chicken boullion granules in bulk at Winco.
Mash the beans with a potato masher and just until it looks like half are mashed and half are still whole--we think it's a better texture with a few of them mashed.
We always use Pace Picante, mild, non-chunky, but whatever you have will work great, I'm sure.
I'm so glad you liked it! It's one of our favorites!
This is great!
I made these beans to complement some polenta/goat cheese stuffed peppers that we were having for dinner. The beans were absolutely delicious and extremely easy. I was having vegetarians over for dinner so I skipped the chicken base all together and it was still great.
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