Madison House Chef

Skinny Enchiladas

 

One of the tasty advantages of living in the Rio Grande Valley is the abundance of quality ingredients to create favorite Mexican recipes. High on the list of my favorite Mexican dishes are enchiladas pollo (chicken enchiladas). Unfortunately, when enjoying them at any of a number of local establishments, the enchiladas are high on fat – they are certainly very high taste, but they just aren’t on my skinny list.

Time to get into the kitchen and see if I can make something equally tasty, but well within range for counting calories.

Now the purists and true connoisseurs of Mexican fare, and many an abuelita (sweet grandma) may correctly argue that these are not true enchiladas … I accept their criticism and pray that they invite me to their table on a non-counting day as my penance. But to get the taste of enchiladas without having to count all those calories, these are a tasty, satisfying stand in and, added benefit, there are vegetables hidden inside next to the chicken and they may even be nutritious

Shrimp Tacos with a hint of Lime

shrimp cooked with lime and spices, served on a fresh corn tortilla, avocado, and chipotle infused sour cream

Here’s a new (to MHC) recipe that has already gone to “family favorites” status.

Rick Bayless’ Soft Taco Filling offers a no-fail, delicious (delicioso!), fresh tasting recipe that takes only a few minutes to cook. The shrimp can be served hot, for example on tacos, or cold as on a salad.

Poblano Salsa

 

Ken made this amazing salsa today to accompany our simple tilapia.  It was delicioso!

The recipe is quick and very easy.  It is both delightfully fresh and at the same time full of flavor.

 

 

 

 

Mini Homemade Corn Tortilla Chips

 

 

Here’s a fun and creative mini bite for bentos, dip, soup or simply for snacking.

Make or purchase fresh tortillas – the kind in the silver cooler are the best.

Tamales

This year I was fortunate enough to be part of a very traditional part of Christmas preparations here in the valley -- the making of tamales.  What a wonderful experience to be standing side by side with Mexicans and Anglos alike, preparing a delicious holiday food, all the while hearing stories of generations of families working together to craft the festive food of masa, lard, meat and beans.  Through the community work of preparing for the next days fiesta meal, I enjoyed entering a little deeper into the culture of a warm and welcoming community where family, faith, and respect are still highly valued and reflected in daily life.

Homemade Tortilla Chips

We're very fortunate to live in a place where the aroma of hot corn tortillas welcomes shoppers at every supermarket, corner grocery, and gas station.  This warm, paper-wrapped, ubiquitous food sells from dawn to dark and graces many, many tables valley wide.  Early did I learn that any food becomes a 'taco' when wrapped in a tortilla.

But... what do you do with the leftover tortillas?

 

 

Ratones

"Little Rats"

These are a true valley delicacy -- queso (soft white cream cheese) stuffed inside sliced open whole jalapeno peppers (seeds intact for extra heat), wrapped with bacon.  This trio is waiting to go out to the grill with the fresh made sausage (below the ratones in the brazing liquid/beer).  They sit just off the flame, yet full in the heat and roast until the bacon begins to crisp, the pepper softens, and the cheese warms.  Eat alone or in a tortilla with the evening's protein.

Pineapple Salsa

You can never go wrong with a fresh pineapple whether you plan to slice and serve, make a tropical fruit salad, bake a pineapple upside down cake, mix tropical drinks, or in this case, dice it nice and small and create salsa. 

Ordinarily when I buy pineapple I buy a whole one and cut it up myself when I get home; I do this especially if I'm not going to use it for a day or two since it keeps better.  But this time I picked up an already peeled and cored one.