Bean and Cheese Enchiladas

|
By
|
5 comments

Bean & Cheese Enchiladas

If I had to choose a favorite cuisine, it would be Mexican. It’s something that I really came around to during my first pregnancy, and it definitely stuck with me. Sadly, our only local Mexican restaurant closed it’s doors a few months ago – which means we have to drive 40 minutes north or south to go out…and that’s really sucked this time around as far as pregnancy cravings are concerned.

I already have a few really good enchilada recipes up my sleeve, but sometimes you just need something super-quick and easy. That’s where these bean and cheese enchiladas come in. I almost always have all the ingredients on hand to make them, they come together quickly, and they’re filling and delicious.

If you’re worried about spice, don’t be – they aren’t spicy. The green chilies are very mild, but add a nice bite of flavor. I wrote the recipe using canned pinto beans, but I’ve been soaking my own beans lately and doing it the “old-fashioned” way. If you’re down with that – you’ll need about 3 cups of dried beans. I’ll cook them with a smoked ham hock, ham base, or some bacon for a little extra flavor. But,  rest assured they’re great with canned beans too! Also, take a few minutes and make your own enchilada sauce. It literally takes less than 5 minutes to throw together, and the results are so much more delicious (and economical!) than the stuff from the can. Just saying…

They’re gooey and delicious with the use of flour tortillas and plenty of cheese. We all really loved them, Andrew declaring that they’re his second favorite enchiladas – right behind the beef. Which is really saying something considering that my chicken version was the favorite meal in the house for quite a few years!

Bean and Cheese Enchiladas

1 Tbsp olive oil
1 small onion, diced
2 (15 oz) cans pinto beans, drained and rinsed
4 cloves garlic, minced
1 Tbsp tomato paste
1/2 cup chicken or vegetable broth
1 (4 oz) can diced green chilies
12 small flour tortillas
8 oz cheddar cheese, shredded
4 oz Monterey Jack cheese, shredded
1 batch enchilada sauce, or your favorite store-bought brand
kosher salt
sour cream
fresh cilantro, for garnish

Preheat oven to 375 degrees. Spray a 9×13 inch baking dish with non-stick spray and set aside.

Combine shredded cheeses in small bowl and toss to combine. Remove 1 cup of the cheese mixture and set aside for topping enchiladas before baking.

Place olive oil in large skillet and bring to medium high heat. Add onion and cook until translucent, about 3 minutes. Add the beans and continue to cook for another 3 minutes. Add the garlic and tomato paste and combine mash around to coat the beans in the paste, let cook until starting to brown – about 3 minutes more.

Add the chicken broth and stir to combine. Bring to boil and reduce temperature to low. Cook uncovered until most of the liquid has reduced. Add the can of green chilies and stir to combine. Remove from heat and season to taste with salt.

To assemble tortillas, place about 1/4 cup bean and 3 Tbsp shredded cheese into each tortilla. Roll up and place in the baking dish. Repeat with remaining tortillas, filling, and cheese.

Top enchiladas with the enchilada sauce, as well as the reserved cheddar cheese. Cover baking dish with aluminum foil and place in oven. Bake for 30 minutes, remove foil, and bake for 15 minutes more until cheese is melted and started to brown.

Remove from oven and cool for 10 minutes before cutting and serving. Garnish with sour cream and fresh chopped cilantro.

Chipotle Honey Lime Pork Tenderloin

|
By
|
29 comments

Chipotle Honey Lime Pork Tenderloin

There are so many things to love about pork tenderloins – they’re relatively lean and healthy, the cook quickly, and they really absorb whatever flavors you decide to throw at them. I’ve made quite a few versions in the past, but I think this one is definitely in the running as my new favorite!

I’m a huge fan of anything chipotle-flavored anyways, but I’d never think to add honey to the mix. Plus with the addition of tart lime juice and zest and fresh cilantro it really made for a combination that was out of this world. You make a large batch of the marinade, then reserve half to drizzle over the tenderloins right before serving. I also think it would be a fabulous salad dressing!

I went ahead and doubled the marinade recipe  as I was using two pork tenderloins. The leftovers were great on Cuban sandwiches and quesadillas – so I’m glad that I went ahead and cooked two. This is one we’ll be coming back to again and again in our home, as everyone really enjoyed it!

Chipotle Honey Lime Pork Tenderloin

1 whole pork tenderloin, about 1 pound
1 tsp lime zest
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 tsp kosher salt
2 cloves garlic, minced
1 chipotle chile pepper in adobo sauce
1 tsp vegetable oil
1 Tbsp  fresh cilantro leaves, chopped

Place the lime zest, lime juice, honey, salt, and garlic in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine.

Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Light grill and bring to medium-high heat, about 450 degrees. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every few minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and let rest for 10 minutes. Remove to a cutting board and slice. Drizzle with reserved marinade. Garnish with cilantro and serve with reserved marinade on the side.

Source: slightly adapted from Alton Brown

Brazilian Black Bean & Pork Stew

|
By
|
5 comments

Brazilian Black Bean & Pork Stew

We had a considerable amount of snow over the course of the past two weeks, probably the most that the Eastern Shore has seen in quite a few years. Both little ones were home with me, cooped up in the house, for a majority of those days.   Needless to say, comfort food was in order.

I’d had this recipe bookmarked to try since I bought my copy of Slow Cooker Revolution, and would add it to our weekly menu – but it just kept getting pushed back for one reason or another. I finally decided that it would make a great snow day meal, so it finally came together in my crockpot last week – and I’m kicking myself for not getting around to it sooner. I assumed that I wouldn’t really like it…I’m not the biggest kielbasa fan, and it seemed really meaty. Not that I dislike meat, quite the contrary. But, on initial inspection it just didn’t seem like my cup of tea. But, I knew all the little carnivores in this house would adore it. I was right on that count at least, but was wrong in assuming that I wouldn’t love it too!

The flavors were out of this world. Everything blended together perfectly when cooked, creating a symphony of meaty goodness in one pot. The pork and kielbasa were tender, but still retained their shape and texture. And the beans – oh my word, those beans! Absolutely perfectly cooked – nice and creamy, just the way I like them. I served over a bed of cilantro-lime rice, and topped with some sliced avocado and the Brazilian hot sauce they suggest in the book. It kind of reminded me of pico de gallo…but with the addition of green bell pepper, white wine vinegar, and extra-virgin olive oil – it definitely added more layers of complexity.

It made a large batch, so we enjoyed it for dinner one night – and I stuck the other half in the freezer for a quick meal one night when I’m not feeling like cooking. Which, I must admit – is getting more and more often as the due date for baby boy #3 approaches. It’s good to know that such a hearty and comforting meal is just a thaw out and re-heat away!

Brazilian Black Bean & Pork Stew

6 oz bacon (6 slices), chopped
3 onions, minced
1 (6 oz) can tomato paste
8 garlic cloves, minced
2 Tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 cup water
4 cups chicken broth
1 pound dried black beans, picked over and rinsed
1 pound kielbasa sausage, halved lengthwise and sliced 1/2-inch thick
2 bay leaves
1 (3 pound) boneless pork loin roast, cut into 1-inch chunks
kosher salt
fresh ground black pepper

For Brazilian Hot Sauce:
2 large tomatoes, finely chopped
2 onions, minced
1 green pepper, minced
2 jalapenos, minced
1/3 cup white wine vinegar
3 Tbsp extra-virgin olive oil
1 Tbsp cilantro, minced
1 tsp kosher salt

Toss pork chunks with 2 tsp salt and 1 tsp pepper in large bowl. Set aside.

Cook bacon in 12-inch skillet over medium-high heat until crisp, about 5 minutes. Remove from pan and set aside.

Place pork chunks into skillet with rendered bacon fat, cook for about 4 minutes on each side until nicely browned. Remove and set aside.

Add onions to the pan with the drippings and cook for 4 minutes, until starting to soften. Add garlic and cook for an additional minute. Add tomato paste, chili powder, cumin, and coriander and cook until tomato paste is starting to brown – about 5 more minutes. Stir in water, scraping up any browned bits; transfer to slow cooker.

Stir broth, beans, kielbasa, pork, bacon, and bay leaves into the slow cooker. Cover and cook until pork is tender – 9 to 11 hours on low or 5 to 7 hours on high.

To make the hot sauce, combine all ingredients in a medium bowl. Let sauce stand and room temperature until flavors melt, about 30 minuntes. Hot sauce can be refrigerated in air-tight container for up to 3 days. Makes about 3 cups.

Discard bay leaves. Season with salt and pepper to taste and serve with Brazilian Hot Sauce.

Source: adapted from Slow Cooker Revolution

Tequila-Braised Short Rib Enchiladas

|
By
|
5 comments

Tequila-Braised Short Rib Enchiladas

 A couple of weeks ago my friend Josie shared a recipe for a tequila-braised short rib enchilada. I was immediately sold. I made it for dinner one night last week, and my boys haven’t been able to stop talking about it since then! I know they’ll be on the menu again sooner rather than later, which is always a sure sign of a winning recipe.

Short ribs are braised in a bath of tequila and beef stock, with some onions and a poblano pepper tossed in to bring a little extra flavor to the party. I used boneless short ribs, because that’s what I had in the freezer – but bone in would be fine as well. The flavor of the beef after 3 hours in the oven was unparalleled to anything I’ve had grace my kitchen before, and I’m not just saying that. This will most definitely be my go-to  “barbacoa-style” beef for any Mexican dishes I make from here on out – tacos, burritos, quesadillas…you name it! Perfectly flavored and seasoned, it was just out of this world. Plus it’s a relatively hands-off dish, just browning the beef in a pan followed by softening of the onions and pepper, then a slow cook in the oven. I love those kinds of meals!

Once the beef was done I rolled it up in corn tortillas with a mixture of cheddar and Monterey Jack cheese, topped with a quick homemade enchilada sauce and some more cheese, and baked to a melty, bubbly goodness. I think we all agree that these took the crown for favorite enchilada in our house, taking the position from my infamous chicken enchiladas. Which, really says something, you guys. Served with a simple Spanish rice, this was a filling and delicious meal that the whole family could get behind. I just you know your family will enjoy it as much as we did!

Tequila-Braised Short Rib Enchiladas

1 Tbsp vegetable oil
2 1/2 – 3 lbs beef short ribs (6-8)
kosher salt and freshly ground black pepper
1 large onion, chopped
1 large poblano pepper, chopped
5 cloves garlic, minced
1 Tbsp chili powder
2 tsp ground cumin
3/4 cup tequila (this isn’t the place for Patron, folks!)
3/4 cup beef broth
2 cups enchilada sauce
1 cup sharp cheddar cheese, divided
1 cup Monterey Jack cheese, divided
12-15 corn tortillas

Preheat the oven to 325 degrees.

Heat the oil over medium-high heat in a large pot or Dutch oven. Season both sides of the short ribs liberally with salt and pepper. Cook the short ribs 3-4 minutes on each side, or until they are browned – working in batches if necessary. Remove to a clean plate and repeat with the remaining short ribs.

Pour off all but about 2 tablespoons of the oil, reduce the heat to medium-low, and add the onions and poblano with 1/4 teaspoon of salt to the pot. Cover and cook until they are softened but not browned, 5-8 minutes, stirring occasionally. Add the garlic, chili powder and cumin. Cook about 1 minute longer, until the mixture is fragrant.

Pour in the tequila as well as the beef broth, scraping the bottom of the pot with a wooden spoon to scrape up any browned bits. Return the short ribs, along with any juices that have accumulated onto the plate, into the sauce. Remove from heat, cover, and transfer to the oven.

Cook the short ribs 2 1/2 – 3 hours, or until they are very tender and the meat easily separates with a fork. Remove the meat from the sauce, and transfer them to a plate too cool. Once cool enough to handle, shred beef with two forks (discarding bones and visible fat) and place in bowl.

Pour the remaining braising liquid through a fine-mesh strainer into a large measuring cup. Press down on any solids to extract as much liquid as possible. Allow to cool slightly, then use a large spoon to skim as much fat off the top as possible. Add this to the prepared enchilada sauce, mix to combine. Add the strained solids to the bowl with the shredded beef and toss to combine.

Increase the oven temperature to 425 degrees, and lightly grease a 9×13 inch baking dish.

Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave about 1 minute, or until the tortillas are soft and pliable.

Combine 1 cup of cheddar and 1 cup of Jack cheese in a small bowl and toss to combine.

To assemble the enchiladas, add a scant 1/4 cup of the beef and a small handful of the cheese mixture onto each tortilla, and roll tightly. Arrange the enchiladas in a single layer in the prepared baking dish, seam side-down. Repeat with the remaining tortillas and filling.

Lightly brush the tops of the enchiladas with vegetable oil, and bake 7 minutes, or until the tortillas begin to brown. Remove from the oven and pour enchilada sauce over the top. Sprinkle with the remaining cheese, cover the dish with foil, and return to the oven.

Bake 20 minutes, remove the foil, and bake for 5 more minutes to melt the cheese. Let stand for 5 minutes before serving.

Source: adapted from Pink Parsley