Cajun Grilled Tacos

As my posting history shows, we eat a lot of Mexican food in our house.  We like it spicy and usually south of the border!  Here we have a twist on normal tacos.  You might compare them to Chipotle (fast food chain) tacos, but I've never had them before.  The rice is however inspired by Chipotle even if it tastes nothing like it. :)

Cajun Grilled Chicken Tacos
*serves 2-4

1-2 Boneless Skinless Chicken Breasts (depending on size) (Slice in half so the breast is thinner)
1 batch of  Scary's Bean Dip
1 C. Long Grain Rice
1 3/4 C. Water
1/3 C. Finely Chopped Cilantro
1 Tbsp. Butter or Margarine
1/2 Lime (juiced)
1 pack Fajita size Tortillas (I am a HUGE fan of Guerrero tortillas for ALL my tortilla needs)
Salt, Pepper, Garlic Powder, Cajun Seasoning to taste
Favorite salsa on top

1. Add water, butter, and rice in a heavy pot.  Bring to a boil.
2. Once boiling, bring heat down to medium.  Cover the pot mostly with room for steam to escape.
3. Pull out the chicken, slice in half to make thinner filets that grill faster.  Season with salt, pepper, garlic powder, and a little heavier on the cajun seasoning.
4. Check the rice, once it starts forming craters from the bubbling, cover it completely and turn down to low heat.  Cook for about 15 mins.
5. Throw the ingredients for the bean dip in a pot and turn it on med.  Stirring occasionally.
6.  Start grilling one breast at a time.  Put them on a plate in the microwave (or you could warm your oven if you'd like) to keep them warm.
7. Once the bean dip is thoroughly melted and done, you can put aside.
8. Check the rice to make sure that all the water is absorbed.  Once this is done, stir in the lime juice and the cilantro.
9. Cut the chicken into thin strips. (or dice as I did here)

10. Assemble the taco starting with the bean dip, followed by the rice, then the chicken and then salsa to top it off!

Night on the Town with New Mexico

We recently came back from a trip in New Mexico where I spent a lot of time in the kitchen with the grandparents.  I decided to try and recreate the meal as best as I could.  Here's what came outta the pot.

Green Chile Stew
*serves 8ish

1 Small Onion (chopped)

1 Cup Fresh Roasted Green Chiles (or more for spice)

1.5-2 lbs Beef for stew (cut into smaller chunks)

1 Tbsp. Oil

2 Beef Bullion Cubes

6-8 Cups of Water

2 Potatoes (diced)

Salt, Pepper, Garlic to taste

(Flour if you want it to be thicker)

 

1. Add oil, onion and meat to a pot.  Brown the meat and continue cooking until onions are transparent.  (add seasonings here while cooking)   

2. Add the green chiles, water, and bullion cubes.  Bring to a boil then simmer for an hour.   

3. Add potatoes and simmer for another 30 mins.  Taste and add more salt due to the potatoes (most likely).  Thicken at this point as well if you so choose.

Pinto Beans

*serves 8-10ish

2 C. Pinto Beans

1 small Onion (chopped)

2-3 Garlic Cloved (minced)

2 Beef Bullion Cubes

9 C. Water

Salt for taste

1. Sift through beans for rocks and rinse.

2. Saute onions and garlic with a touch of oil.

3. Add all ingredients minus the salt into a pressure cooker.

4. Set on high until the "pressure gauge" starts going nuts.  Let it cook for 4-5 more mins.  Then turn the heat down to medium or 5/6 depending on your stove.  Cook for an hour.

5. Take off the heat, let sit for 20 mins and if it still won't open, run under cool water.

6. Add salt to taste and boil for approx. 5 mins.

 Sopapillas

*makes 8-10 depending on size

2 C. Flour

1 tsp. Salt

2 tsp. Baking Soda

2 Tbsp. Crisco or Shortening

1 C. HOT Water

Veggie Oil to fry

1. Sift dry ingredients and Crisco really well.

2. Add water and kneed with hands for around 10 mins.  Dough should be barely tacky, not dry, not really wet.  (add a TOUCH of flour or water depending then kneed again)

3. Let it sit, covered, for approx. 30 mins.

4. Form small balls of dough, smaller than an egg.  Roll out one at a time, should be around 1/8 of an inch; very thin.  Use your finger to make 3 small holes in the dough to help it aerate.

5. Your oil should be warming and I keep mine at Med-High or 7/8 through-out.

6. Fry one at a time.  Use a fork to pop particularly large bubbles.  They don't take much time at all to cook on either side.  Maybe 30-45 seconds a ball.  Pull out and put in a bowl with paper towels and repeat with the next ball of dough.

The Whole NM Sheebang

*serves 2-8 depending on leftovers!

Smother the sopapillas with the Green Chile and the Beans and then top with your choice of cheeses, salsas, fresh chopped onions, or anything else you might like.

*NOTE: This is a Spanish meal but for ease of searching it's under Mexican*

 This is a picture with my shredded beef, not the green chile stew, but it's essentially the same thing!