Stuffed Chiles Ingredients:

• 3/4 Cup Raisins
• 1/2 Cup (125 ml) Dry or Sweet Sherry
• 8 Large Poblano Chile Peppers
• 3 Roma Tomatoes
• 500 Grams (1 Pound) Ground Pork
• 1/2 Medium White Onion, diced
• 2 Garlic Cloves, minced
• 1 Cup (250 ml) Chicken Broth (or substitute 2 Teaspoons Chicken Bouillon Powder dissolved in 1 Cup Hot Water)
• 1 Small or 1/2 Large Granny Smith Apple, diced
• 1 Red Anjou Pear, diced
• 1 Plantain, peeled and diced
• 1/2 Teaspoon Ground Cumin, or to taste
• 1 Teaspoon Ground Cinnamon, or to taste
• 1 Teaspoon Ground Cloves, or to taste
• 100 Grams Slivered Almonds
• 2 Teaspoon White Sugar, or to taste
• Salt, to taste
• 1/4 Cup Olive or Vegetable Oil

Nogada Sauce Ingredients:

• 100 Grams Shelled Pecan Halves or Shelled Walnuts
• 1 Cup (250 ml) Créme Fraiche or Heavy Whipping Cream
• 1 Slice White Bread, with or without crust, as desired
• Milk or Cream, enough to soak the bread in
• 1/2 Cup (125 ml) Dry or Sweet Sherry, or to taste
• 1/3 to 1/2 Pound (200 to 250 Grams) Queso Fresco, or to taste
• 1 Teaspoon Ground Cinnamon, or to taste
• 2 Teaspoons White Sugar, or to taste

Garnish:

• 1 Fresh Pomegranate, halved, with seeds removed and set aside for serving (If these aren’t in season or available where you are, dried cranberries make a perfect substitute!)

Stuffed Chiles Directions:

Place the raisins in a small bowl and pour the 1/2 cup sherry over them. Cover and allow the raisins to soak at least 6 hours, or preferably overnight.

Place the poblano chiles over an open flame on the stovetop and roast them until the skin is blackened. (Note: You can also roast the peppers under the oven broiler.)

Flip the chiles and roast them until they’re completely black.

Immediately transfer the peppers to plastic (Ziploc) bags, seal them, and allow them to sweat about 15 minutes for easier peeling.

Meanwhile, cut the roma tomatoes in half and place them on a foil-lined broiler pan.

Place under the oven broiler until the skins are blackened and easy to remove.

When the tomatoes have cooled, dice them and set aside. Remove the poblano chile peppers from the plastic bags and peel off the skins.

Slice them lengthwise and remove the seeds. Set aside while preparing the filling.

In a heavy-bottomed pot set over medium heat, add the oil and sauté the onions and garlic until tender.

Add the ground pork.

Cook the pork until it’s browned.

Add the diced, roasted tomatoes.

Then add the chicken broth, stirring to mix thoroughly.

Simmer until the meat is tender and the chicken broth is almost gone.

Pour in the raisins and sherry (which have been soaking for 6 to 24 hours). Add the apple, pear, plantain, cumin, cinnamon, cloves, and slivered almonds and stir to combine thoroughly. Add the white sugar and salt to taste.

Remove from heat and stuff the poblanos with the filling. Set the stuffed chiles aside and keep them warm while preparing the nogada sauce.

Nogada Sauce Directions:

Place the pecans or walnuts in the créme fraiche or heavy whipping cream, cover, and allow to soak for at least 6 hours or overnight.

Pour milk or cream over the slice of bread and let that soak while you’re preparing the chiles and filling above.

Pour the nuts and cream into the blender and add the soaked bread.

Blend until smooth. Add the sherry, queso fresco, cinnamon, and white sugar to taste. Mix until thoroughly combined. Taste and adjust seasoning as desired.

When ready to serve the chiles, place a warm stuffed poblano on a plate.

Pour the nogada sauce generously over the chile and garnish with the pomegranate seeds (or dried cranberries). Serve immediately and enjoy!

Bon Appétit!

Recipe Posted by Lindsay

Pollo Encacahuatado, a delicious dish originally from Puebla, does take a bit of prep time, but it’s definitely worth it! This recipe makes quite a few servings, so you can cut it in half if you’d like. I used my slow-cooker because I wanted the chicken to practically fall off the bones, but you can cook this in large pot on the stove as desired.

Ingredients:

• 5 Dried Ancho Chile Peppers, rehydrated in hot water until softened (I cover the chiles and let them soak while I’m shelling the peanuts)
• 2 & 1/2 Cups Roasted, Unsalted Peanuts (you’ll need to start with about 1 lb. whole peanuts before shelling)
• 5 lbs. Chicken Pieces (on the bone, with skin)
• Freshly Ground Black Pepper, to taste
• Salt, to taste
• Ground Cumin, to taste
• Ground Cinnamon, to taste
• Ground Cloves, to taste
• 1/4 Cup Peanut or Vegetable Oil
• 1 Large White Onion, coarsely chopped
• 4 Garlic Cloves, diced
• 2 Árbol Chile Peppers (chiles de árbol), stems removed
• 5 Roma Tomatoes, seeded and chopped
• 1 & 1/2 Bolillos (large hard rolls)
• 2 Corn Tortillas
• 4 Chipotle Chile Peppers in adobo sauce
• 6 Cups Chicken Broth (you can substitute 3 Tablespoons Chicken Bouillon Powder dissolved in 6 Cups Hot Water)
• White Sugar, to taste
• 1 Cinnamon Stick
• 2 Sprigs Fresh Cilantro
• Toasted Sesame Seeds, to garnish (optional)

Directions:

Let the ancho chiles soak in hot water while you remove the shells from the peanuts. You should end up with about 2 & 1/2 cups of peanuts at the end. (Note: If you are using unroasted peanuts, once you’ve removed the shells, toast the raw peanuts in large skillet set over low heat until they’re golden.)

Remove the ancho chile peppers from the hot water. Remove the stems and seeds and chop coarsely. Set aside.

Season the chicken pieces as desired with the black pepper, salt, cumin, cinnamon, and cloves. In a heavy-bottomed pot set over medium heat, add the peanut or vegetable oil (I prefer peanut oil for this recipe). When hot, add a few seasoned chicken pieces skin-side down and cook until browned.

Flip the chicken and brown on the other side.

Transfer the browned chicken to a slow-cooker (Crock Pot) and repeat steps with the remaining chicken pieces. In the same pot used to brown the chicken, now add the onion, garlic, chiles de árbol, and tomatoes. Sauté until tender, stirring occasionally.

While this is cooking, tear the bolillo rolls and corn tortillas into pieces.

Add the roll and tortilla pieces to the pot and cook until softened a bit, 1 to 2 minutes.

It’s time to combine the sauce ingredients in the blender, and you’ll need to do this in batches. Combine about 1/3 of the onion-tomato-bread mixture, 2 cups chicken broth, 1/3 of the peanuts, 1 to 2 chipotle chile peppers, and 1/3 of the soaked, chopped ancho chile peppers in a blender.

Blend until it forms a smooth purée.

Pour the sauce over the chicken in the slow-cooker. Repeat the blending steps two more times with the remaining ingredients, and pour over the chicken. Add a few teaspoons of sugar and stir the sauce in the slow-cooker, making sure the chicken pieces are completely covered. Add the cinnamon stick.

Cook the chicken in the slow-cooker on high for about 2 and 1/2 hours.

Add the sprigs of cilantro, cover, and cook 30 minutes more.

Remove cilantro, taste the sauce, and season with more sugar or salt if desired. Serve the chicken with a healthy portion of sauce, and sprinkle with toasted sesame seeds if you wish. Accompany with white rice and black beans. Be sure to serve with warm corn tortillas or bolillos to sop up the sauce!

¡Buen Provecho!

Recipe Posted by Lindsay

Ingredients:

• 500 Grams Pinto Beans, debris removed and rinsed
• 1 Whole Chicken, cut into separate pieces (keep the feet – they add nice flavor to the soup)
• 1 Tablespoon Vegetable Oil
• 4 Tablespoons Butter
• 7 Cups Chicken Stock (you can substitute chicken bouillon powder in hot water)
• 1 Large Onion, chopped
• 6 Garlic Cloves, minced
• 3 Celery Stalks, chopped
• 1 Habanero Chile Pepper, stem removed, seeded and minced
• 2 Serrano Chile Peppers, stems removed and minced
• 2 Poblano Chile Peppers
• 2 Dried Bay Leaves
• 1/2 Tablespoon Ground Cumin
• 1/4 Teaspoon Ground Cloves
• 1/2 Teaspoon White Pepper
• Salt, to taste

Garnish, optional:

• Fresh Cilantro, chopped
• Freshly Squeezed Lime Juice
• Shredded Manchego or Mozzarella Cheese
• Sour Cream
• Avocado, peeled, pitted, and sliced
• Warm Corn Tortillas

Directions:

If desired, soak the pinto beans overnight and drain.

In a pot set over medium-high heat, add the oil and butter. When hot, add the chicken pieces and brown them on all sides. (Don’t be surprised by the yellow color of this meat. Most Mexico-raised chicken has a yellow hue due to the chicken feed.)

Transfer the chicken to a slow-cooker (Crock Pot) and add the chicken stock and pinto beans.

In the same pot used to brown the chicken, sauté the onion until tender.

Pour the onion and browned butter into the slow-cooker. Add the celery, habanero, and serrano chiles.

To roast the poblano chiles, set them over a stove burner or under the broiler.

When the skins are blackened on one side, flip and roast them until the skin is blackened on all sides.

Set poblano chiles aside and allow to cool. Then cut the chiles lengthwise and remove the stems, seeds, and blackened skin.

Chop the chiles and add them to the slow cooker, along with the bay leaves, cumin, cloves, and white pepper.

Cover and cook on high for about 2 and 1/2 hours.

Remove the chicken pieces and allow to cool. Discard the chicken feet. Continue cooking the beans on high in the covered slow-cooker.

Remove the chicken from the bones and break the meat up into smaller pieces.

Add the chicken back to the slow-cooker.

Continue cooking on high, covered. If you didn’t pre-soak the beans, it will probably take another hour to an hour and a half for the beans to soften.

When ready to serve, garnish with cilantro, lime juice, cheese, sour cream, and avocado, as desired. Serve with warm corn tortillas.

Enjoy!

Recipe Posted by Lindsay

Croquette Ingredients:

• 1 Boneless Chicken Breast, seasoned and cooked as desired
• 1 Pound (about 5 medium) White Potatoes
• 2 Garlic Cloves, diced
• 2 Eggs
• 1/4 Cup Fresh Cilantro, coarsely chopped
• 1/4 Cup Hard Cheese, like Queso Enchilado or Parmesan
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• About 1/2 Cup Flour
• Vegetable Oil, for frying

Green Sauce Ingredients:

• 4 Large Tomatillos, husk removed and rinsed
• 2 Serrano Chile Peppers
• 1 Small White Onion, coarsely chopped
• 2 Garlic Cloves
• 1/4 to 1/2 Cup Fresh Cilantro, or to taste
• 1 Tablespoon Vegetable Oil
• 1 Tablespoon White Sugar, or as needed
• 2 Teaspoons Chicken Bouillon Powder
• Salt, to taste
• 2 Small Zucchinis, halved lengthwise and sliced, optional

Croquette Directions:

Shred the chicken.

Peel and cut the potatoes into cubes. Boil in salted water along with the garlic cloves until soft.

Drain, then mash potatoes lightly, and set aside to cool.

Once the potatoes are cool, add the shredded chicken, eggs, cilantro, cheese, and salt and pepper to taste. Mix well.

Place the flour in a medium bowl or plate.

Form a small patty with the chicken-potato mixture.

Place in the flour and coat thoroughly, removing any excess flour.

In a large skillet set over medium-high heat, add oil to about 1/4-inch deep. Transfer the patty to the hot oil.

Cook until golden brown and flip.

When the other side is golden brown, transfer the croquette to a large plate lined with paper towels to drain.

Repeat steps to make croquettes with the remaining chicken-potato mixture.

This makes about 18 croquettes.

Serve hot, topped with the zucchini in green sauce (recipe follows), or garnish as desired.

Note: For another tasty option (tortitas de papa con atun), substitute two cans of tuna packed in oil for the shredded chicken. Just drain the tuna and follow the recipe above. Or, to make simple tortitas de papa, just eliminate the chicken.

Green Sauce Directions:

Cut the tomatillos in half and place them along with the serrano chiles on a foil-lined broiler pan.

Roast them under the broiler until softened and skins are blackened, about 5 to 7 minutes. Set aside to cool.

Remove the stems from the chile peppers. In a blender, combine the tomatillos, chiles, onion, garlic, and cilantro, and blend until smooth.

Heat the oil in a medium saucepan set over medium-high heat. Pour the green sauce into the pan and bring to a boil.

Reduce the heat to low and simmer about 5 minutes.

Add sugar as needed to balance out the acidity of the tomatillos. Add the chicken bouillon powder and salt to taste. Adjust seasonings as desired. Add the zucchini.

Simmer another 5 minutes or so, stirring occasionally, until the zucchini is tender.

Keep the sauce warm. Pour it over the chicken and potato croquettes and serve.

¡Buen Provecho!

Recipe Posted by Lindsay

Sometimes we need a little inspiration to liven up leftovers. My dad came up with this recipe for that very reason. Whether starting with leftovers or from scratch, we’re sure you’ll enjoy this dish. This is also an egg-free version of chiles rellenos.

Ingredients:

• 1 Boneless Chicken Breast (you can also substitute beef or pork, or you might opt to omit the meat completely for a vegetarian dish)
• 4 to 6 Anaheim or Poblano Chiles, depending on the size of your casserole dish
• 1/2 Red Onion
• 1 & 1/2 to  2 Cups Steamed or Red Rice
• 2 to 3 Cups Blend of Shredded Cheeses (like Manchego, Cheddar, and Monterey Jack)
• Mild Red Salsa or Enchilada Sauce, canned or homemade

Garnish, optional:

• Green Onions, diced
• Roma Tomato, finely chopped
• Avocado, pitted, peeled and chopped
• Sour Cream

Directions:

Cut the onion into thick slices, grill, and chop.

Season the chicken breast to taste and grill it along with the chiles. Blacken all sides of the chiles.

When done, remove the chiles and chicken and allow to cool. (Note: The beer isn’t included in the recipe, but it does seem to help the chef proceed with the steps that follow!)

Peel, cut lengthwise, and seed the chiles.

Shred the chicken.

Preheat the oven to 350 degrees Fahrenheit.

Spray the inside of a 13-inch by 9-inch casserole dish with oil or another nonstick agent, if desired. Add a thin layer of the red sauce.

Lay the chiles in two rows.

Spread a spoonful of sauce in each chile.

Add a layer of shredded cheese.

Then add a thin layer of rice.

Next add the chopped onion.

Pour another bit of sauce on top.

Divide the shredded chicken evenly among the peppers.

Spoon some more sauce over the meat.

Finally, completely cover the stuffed peppers with more shredded cheese. (Note: If using Anaheim chiles, as another option, you might decide to double the number of peppers. Use half of them on the bottom of the dish, stuff them as indicated, and at this point, cover them with the remaining peppers, just before topping them with the cheese.)

Bake the chiles rellenos for 20 minutes or until cheese has melted completely. Remove and let stand about 5 minutes.

Serve with the garnishes as desired.

Each chile relleno equals one serving, and hopefully everyone’s plate will look like this at the end!

Buen provecho!

Recipe Courtesy of Dick French

Posted by Lindsay

Ingredients:

• 2 Garlic Cloves, coarsely diced
• 1/4 to 1/3 Cup Fresh Cilantro, chopped
• 1/4 Cup Chipotle Chiles in Adobo Sauce, chopped
• 1/4 Cup Vegetable or Olive Oil
• 2 to 3 Tablespoons Freshly Squeezed Lime Juice, or 1/4 Cup Orange Juice
• 1 Tablespoon Brown Sugar
• 1 Teaspoon Ground Cumin
• 1/2 Teaspoon Ground Cinnamon
• 1-1/2 Pounds Flank Steak
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• Cambray or Green Onions, halved, optional

Directions:

Place the first 8 ingredients in a blender.

Blend the ingredients until thoroughly combined into a smooth purée.

You might want to pour the marinade purée into a small bowl to make coating the steak in the next step easier.

Thoroughly coat the steak pieces with the marinade in a glass dish or Ziploc bag and refrigerate at least 4 hours, or overnight.

Preheat an outdoor grill (or, alternatively, you can use an indoor electric grill, the oven broiler, or even a George Foreman Grill). Brush the grill with some oil to prevent sticking. Place the steak on the hot grill.

When the juices start appearing on the surface, season the meat with salt and pepper. When the salt liquefies, flip the steak and repeat on the other side.

Total grill time should be anywhere from 4 to 10 minutes, depending on steak thickness and desired doneness. Remove steak from the grill and let stand about 5 minutes. If including cambray or green onions, grill or sauté them while waiting for the steak to rest.

For the meat lovers out there, we recommend serving chorizo along with the carne asada. Be sure to grill or cook the chorizo sausages in a skillet prior to grilling the steak, as they take a bit longer to cook.

For a delicious meal, serve the carne asada with the chorizo, black beans, onions, pico de gallo salsa, and warm corn tortillas.

Buen Provecho!

Recipe Posted by Lindsay

Ingredients:

• 1 Dozen Corn Tortillas (slightly stale and dry)
• Vegetable or Corn Oil, for frying
• Salt
• 1 Pound (about 4 to 5 medium-sized) Tomatillos, husks removed and washed
• 2 to 4 Serrano Chile Peppers, depending on desired spiciness
• 1 Medium White Onion
• 2 Garlic Cloves
• 1 Tablespoon Chicken Bouillon Powder
• 1 & 1/2 Cups Hot Water
• 1/2 Cup Fresh Cilantro, or to taste, coarsely chopped
• A Pinch of White Sugar, as needed
• 1 Pound Boneless Chicken Breasts, cooked and shredded
• Cotija Cheese or Queso Fresco, optional
• Crema Mexicana or Sour Cream, optional
• Fresh Cilantro, coarsely chopped, optional
• Avocado, peeled, pitted, and sliced, optional

Directions:

Cut the tortillas in half, then quarters, and finally into wedges (like tortilla chips).

Pour the oil into a large skillet until it’s about 1/8-inch deep. Set over medium-high heat. When the oil is hot, add enough tortilla wedges to cover the bottom of the skillet. Fry until golden and crispy, stirring and flipping them as necessary.

Transfer the fried tortilla chips to a plate lined with paper towels. Lightly season the chips with salt, as desired.

Fry the remaining tortilla wedges in batches as described above and set aside. Wipe the skillet clean of any tortilla pieces.

(Note: If you’re pressed for time, you may skip the above steps by using store-bought tortilla chips.)

Most chilaquiles recipes tell you to boil the tomatillos and peppers, but I prefer the flavor acquired from roasting them under the oven broiler. To do this, cut the tomatillos in half and place them cut-side down, along with the serrano peppers, on a foil-lined broiler rack.

Cook under the broiler until the skins are blackened a bit, about 7 to 10 minutes. Once they’re done, set aside to cool.

While the tomatillos and peppers are roasting, cut the onion in half. Thinly slice or chop one of the halves and set aside to garnish the finished dish at the end. Cut the other onion half into wedges and finely dice the garlic. Add about 2 tablespoons of oil to the large skillet and set over medium heat. When hot, add the onion wedges and garlic and sauté until tender. Set aside.

Dissolve the chicken bouillon powder in the hot water. (Note: You can use chicken or vegetable broth as a substitute.) Add the roasted tomatillos and peppers (be sure to include the juices trapped by the foil during the roasting process), the sautéed onion and garlic, the chicken broth, and the 1/2 cup cilantro to a blender.

Blend until smooth.

Heat 2 tablespoons of oil in a medium-sized pot set over medium-high heat. Add the sauce and bring to a boil while stirring occasionally. Once it begins to boil, reduce the heat to low and simmer in order to thicken the sauce a bit. Meanwhile, taste the sauce, and if it’s too tangy or sour, add a pinch of sugar, or to taste. Season it with salt, if desired.

Once the sauce has thickened, add the tortilla chips.

Gently flip and mix the chips so they’re thoroughly covered with the sauce. Simmer 2 to 3 more minutes, then remove from heat.

Serve the chilaquiles topped with the shredded chicken. (Note: Omit the chicken for a pleasant vegetarian dish.) If desired, garnish the chilaquiles with any or all of the following: the sliced onion, chopped cilantro, crema mexicana, cotija cheese, and sliced avocado. Chilaquiles are often served with fried eggs and/or beans for breakfast, or as a side dish for lunch or dinner.

Bon appétit!

Recipe Posted by Lindsay

• 1 – 1 1/2 pounds Arrachera (Skirt Steak)
• Freshly Squeezed Juice from 3-4 Limes
• 1 – 2 Tablespoons Achiote Adobo Paste
• Ground Cumin, to taste (if the achiote paste doesn’t include cumin)
• Freshly Ground Black Pepper, to taste
• 1 Bottle of Beer (like Negra Modelo)
• 1 Medium White Onion, cut into wedges
• 2 Bunches Green Onions, coarsely chopped, with the white and green parts separated
• 2 Green Bell Peppers, julienned
• 3 – 4 Medium Potatoes, julienned
• 3 – 4 Roma Tomatoes, seeded and diced
• 10 Mushrooms, sliced
• Salt, to taste
• 1/4 Cup Vegetable Oil
• 1/2 Cup Manchego or Mozzarella Cheese, shredded
• Corn or Flour Tortillas

Directions:

Rinse and pat dry the steak.

Mix the lime juice and achiote paste until well combined. I prefer to use my hand to dissolve the smaller pieces of the paste completely.

Rub the steak thoroughly with the lime-achiote mixture, and then season to taste with cumin and black pepper.

To prevent the seasoning from washing off, you may want to roll the steak up before placing it in a shallow glass dish.

Pour the beer slowly over the meat. The beer should mostly cover the steak.

Cover and refrigerate 3 to 4 hours or overnight.

When ready to cook the discada, prepare the vegetables and remove the steak from the fridge.

In a disco de arado, paella pan, or wok, heat the oil until hot. Add the onion wedges and the white part of the green onions. Sauté for a few minutes and then add the green pepper.

Cook the onion and green pepper until tender, stirring occasionally. Transfer to a bowl and set aside.

Add more oil to the pan, if needed, and the potatoes. Cover and cook until tender, stirring occasionally so the potatoes will cook thoroughly.

While the potatoes are cooking, remove the steak from the marinade, unroll, and cut into smaller pieces. Reserve the beer marinade.

When the potatoes are tender, season with salt as desired and transfer to a bowl.

If necessary, add more oil to the pan and then the steak pieces.

Brown the steak on all sides and drain off excess juices.

Add the tomatoes.

Pour the beer marinade over the meat. Stir and simmer about 8 to 10 minutes.

Once the beer has almost cooked off, add the mushrooms and the green part of the green onions.

Cook about 2 minutes, stirring to combine.

Add the cooked onion, green pepper, and potatoes, combining well.

Season with salt as desired and sprinkle the shredded cheese over the top of the steak-vegetable mixture.

Once the cheese melts, remove from heat.

Serve with warm corn or flour tortillas to make tacos. For a complete meal, serve with rice and beans, and spice it up with our salsa verde, avocado salsa, or pico de gallo.

Ingredients:

• Mexican Salsa Verde (see recipe)
• Mexican Salsa Roja (see recipe)
• 2 Tablespoons Olive Oil
• 1 to 1-1/2 pounds Ground Beef
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Cayenne Pepper
• Freshly Ground Black Pepper, to taste
• Salt, to taste
• 2 Tablespoons Olive Oil
• 1/2 Cup White Onion, coarsely chopped
• 2 Garlic Cloves, minced
• 12-15 Small Mushrooms, washed and sliced
• 2 Small Zucchini, sliced
• 1/2 Teaspoon Dried Oregano, crushed
• 1/4 Cup Fresh Cilantro, chopped
• 2 Cups Bayo Beans plus 1/2 Cup Liquid from Bayo Beans or water (see recipe)
• 2 Tablespoons Butter or Olive Oil
• 12-24 Fresh Corn Tortillas (depending on tortilla size)
• 1/4 Cup Vegetable Oil
• 3-4 Cups Shredded Manchego Cheese (Monterey Jack, Mozzarella, and/or Cheddar can also be used)
• Sour Cream, optional
• Avocado, optional

Directions:

Prepare the salsa verde and salsa roja (see recipes) and set aside.

Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. Break up the ground beef in the skillet and season with the cumin, cayenne, black pepper, and salt.

Thoroughly brown the meat, then transfer to a plate.

Discard the remaining liquid and add 2 tablespoons olive oil to the skillet set over medium heat. Add the onion and cook until translucent.

Add the garlic, mushrooms, zucchini, and oregano, and sauté until tender, about 5 minutes.

Add the cilantro and cook another minute or two. Set aside.

In a skillet set over medium heat, melt the 2 tablespoons butter or olive oil. Add the bayo beans and mash them gently with a potato masher.

Add the 1/2 cup of liquid from the beans (or water) so the mashed beans will be easier to spread. Remove from heat and set aside.

In small skillet set over medium-high heat, add about 1/4 cup vegetable oil. When hot, add a tortilla and cook about 5-10 seconds on one side, then flip and cook another 5-10 seconds. The tortilla should be softened and slightly crisp on the edges, but not too crisp.

Place it on a plate lined with paper towels, and repeat the process with all the tortillas.

Preheat oven to 350 degrees Fahrenheit and lightly grease a 13-inch x 9-inch baking dish.

Arrange the ingredients so it will be easy to put the lasagna together: tortillas, salsa roja, beans, meat, mushroom-zucchini mixture, salsa verde, and cheese.

Place 4 to 6 tortillas in one layer on the bottom of the greased baking dish (they’ll overlap slightly).

Spread about half of the salsa roja over the tortilla layer.

Then spread half of the beans.

Follow with half of the meat.

Now add all of the mushroom-zucchini mixture.

Next spread half of the salsa verde.

Spread between a third to a half of the shredded cheese over the salsa.

Layer 4 to 6 tortillas over the cheese.

Follow with the rest of the salsa roja.

Next, add the rest of the beans.

Add the remainder of the meat. (And throw on some more cheese as desired.)

Layer 4 to 6 more tortillas on top.

Spread most, or the remainder, of the salsa verde on the tortillas.

Finally, add the rest of the cheese.

Bake the lasagna for 30-35 minutes until heated through and bubbling.

Remove from oven and let stand 10-15 minutes before serving.

Serve with sour cream, sliced avocado, and additional fresh cilantro, if desired.

Bon appetit!

Recipe posted by Lindsay

Ingredients:

• 1 Medium Chicken, whole or cut into pieces
• Salt and Pepper to taste
• 2 Tablespoons Olive Oil
• 1 Onion, chopped
• 2 Garlic Cloves, minced
• 4 Chiles de Arbol, minced, or to taste (if you don’t want it too spicy)
• 1/2 Cup White Wine
• 1/2 Cup Tamarind Pulp
• 1 Cup Chicken Broth
• 1 Tablespoon Chipotle Chile Adobo Sauce
• 2 Tablespoons Brown Sugar

Directions:

Preheat oven to 400 degrees Fahrenheit.

Salt and pepper the chicken. Arrange it in an adequately sized oven-safe dish and set aside.

In a heavy-bottomed pan set over medium heat, add the olive oil, onion, garlic, and chiles de arbol. Simmer and stir frequently for a few minutes until the onion is translucent.

Reduce heat to low and add the wine. Simmer about 5 minutes, stirring occasionally. Add the tamarind pulp, chicken broth, chipotle adobo sauce, and brown sugar, stirring to combine. Simmer another 15 minutes to reduce the sauce.

Pour the sauce over the salted and peppered chicken.

Roast at 400 degrees for 45-55 minutes. Remove and let stand 5-10 minutes.

Serve with rice, warm tortillas, and your favorite salsa, as desired. The peanut salsa adds a nice dimension to this dish.

Buen provecho!

Recipe Posted by Lindsay