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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mexican-Style Corn On The Cob

Mexican Style Grilled Corn On The Cob

Alongside I served Mexican-Style Corn On The Cob, grilled in their husks, smothered with chili-lime butter, and top with Queso Fresco.

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies. Ancho chilies add depth of flavor and a touch of smokiness to chili. I always make a large batch of chili to ensure there’ll be leftovers.

By adding fresh grape tomatoes, diced red onion, cilantro, Queso fresco, to a warm corn tortilla. Reinventing my Homemade Chili into a completely new meal.

Link for my recipe for Homemade Chili is at the bottom of this post.

Taco

Mexican Style Grilled Corn On The Cob

Taco

 
Prep Time: 5 minutes
Cook Time: 10 to 12 minutes
Total Time: 15 to 17 minutes
Yields: 6 servings
Equipment: indoor grill-pan

Ingredients For Chili-Lime Butter:
1 stick (1/4 pound ) softened unsalted butter
2 teaspoons chili powder
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 lime, zested
6 ears of fresh corn on the cob
1 cup of Queso Fresco, crumbles
1 lime cut into wedges

Directions For Chili-Lime Butter:
Mix butter, chili powder, Kosher salt, black pepper,  and lime zest in a bowl set aside.

Directions:
Prepare an indoor grill for medium-high heat.  Gently pull back husks from each cob, leaving them attached at the bottom of the cob. Remove corn silks from the cobs, (do not worry if a few still cling to the corn cobs). Season by rubbing the cobs with the *compound butter. Pull the husks back into place, (they may be a little loose, but that’s fine. Next, grill the corn, turning frequently, until the husks are charred, and corn is tender about 10 to 12 minutes.

To Serve:
Pull back the corn husks, sprinkle crumbled Queso Fresco over the corn and serve with lime wedges. This is my recipe for Mexican-Style Corn On The Cob.

*Compound Butter: Butter that has been mixed with fresh garlic, spices, and or fresh herbs.

Homemade Chili

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Tacos!

Taco Night!
Let's Dish

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Oregano

I’m using two fresh herbs for my tacos.  Oregano from my garden and fresh cilantro.

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Beef Broth

First the vegetables, then some added ingredients to make these tacos extra special.

 

Cilantro-Lime Brown Rice With Black Beans

Cilantro- Lime Brown Rice

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quick cooking brown rice

 

Pico de gallo

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I’m using ground pork for this recipe. The reason for that is, because it’s much cheaper per pound.  I’ll also will give my secret on how I make that happen in the directions for the taco meat recipe below.

Cilantro-Lime Brown Rice With Black Beans

If you want my recipe for my Cilantro-Lime Brown Rice With Black Beans, you can type the keywords (Cilantro-Lime Brown Rice) into the search bar at the top right of my home page and push “GO”.

Pico de gallo

If you’d like my recipe for Pico de Gallo, you can just type the key words ( Pico de Gallo) into my search bar at the top right of my home page and push “GO”.  Usually I’ll use grape tomatoes for my Pico, but I  thought, for tacos, using diced Roma tomatoes would work much better for this dish.

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If you want to check out another one of my guacamole recipes, you can type in guacamole into the search bar at the top right of my home page and push “GO”. This specific recipe will be available below.

 

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Prep Time 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yields: 12 tacos- 4 servings.

Main Ingredients:
2 boxes of crunchy shells or 1 package of soft corn tortillas
2 packages of store-bought “Mexican blend” shredded cheese

Ingredients For Guacamole:
3 diced avocados
Juice of 1 lime
1/4 cup diced red onion
1/2 a minced Fresno chili or jalapeno (reserve the other 1/2 for taco meat)
2 tablespoons of chopped cilantro leaves
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Ingredients and directions for both of my other two recipes, Cilantro Lime Brown Rice, and Pico de Gallo, can be found by using the search bar at the top right of my home page. Type in the specific recipe title and hit “GO”

Directions For Guacamole:
Place all the ingredients into a bowl. Using a fork, mash the avocados while mixing with the other ingredients. Wrap plastic directly over the guacamole, covering bowl tightly, and place into the refrigerator.

Ingredients For Taco Meat:
No oli is needed for this type of  pan ( 1 tablespoon of olive oil if using a different pan)
2 pounds of ground pork
1 onions diced
2 cloves of minced garlic
1/2 the reserved minced Fresno chili (substitute jalapeno)
1 tablespoon tomato paste
1 package of taco seasoning mix (McCormick blend)
1 tablespoon Kosher salt
1 teaspoon black pepper
1 tablespoon of ground chili powder
1 tablespoon of ground paprika
4 dashes of Worcestershire sauce
1-1/2 cups of beef broth
1/4 cup fresh cilantro leaves
1/2 cup of sliced green onions
2 limes cut into wedges to serve with tacos

Directions For Taco Meat:
Set the pan on med-high heat. Add the ground pork, diced onion, minced Fresno chili, minced garlic, and tomato paste into the pan.  Using a wooden spoon break up the meat. Let the meat brown, and the onions soften, about 5 minutes. Once the meat has a nice brown color, add in the seasoning packet, Kosher salt, black pepper, chili powder, paprika, Worcestershire sauce, and beef broth. Bring everything up to a boil, then reduce to a simmer. Turn the heat down to medium low and let simmer uncovered for another 25 minutes.

At this point all the liquid and seasonings have absorbed into the meat to make a delicious and beefy flavored taco meat. Turn the heat off and add in the sliced green onions and cilantro leaves.  Mix those through and transfer to a serving bowl.

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Homemade Skillet Tamale Pie

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Cook Time: 50-55 minutes
Prep Time: 10 minutes
Yields: 8 servings
Equipment: Cast Iron Skillet

Ingredients:
1 box of Krusteaz honey corn bread
1 egg
1/2 cup of sour cream
3/4 cup cream style corn
3/4 cup enchilada sauce
2-1/2 pounds of ground pork
1 tablespoon olive oil
1 cup diced onions
3 cloves of minced garlic
1 tablespoon plus 1 teaspoon of chili powder
1-1/2 tablespoon of ground cumin
1 tablespoon dried oregano
1 tablespoon Kosher salt
1 teaspoon black pepper
7 tablespoons of drained Rotel
1/4 cup low sodium beef broth
2 cups of shredded Mexican blend cheese
1/2 cup of chopped scallions for garnish

Directions:
Set oven temperature at 400 degrees F.

First, wipe down the cast iron skillet with a paper towel that’s been lightly greased with vegetable oil. Follow the directions of the back of the corn bread box. To a large bowl, add the egg, milk, and vegetable oil. To those ingredients, add in 3 tablespoons of drained Rotel, (tomatoes with green chilies), cream corn, and sour cream. Mix all those ingredients together until well combined. Next, add in the dry ingredients from the box. Mix until just combined. Do not over mix. Pour the batter into the cast iron skillet and bake for 20 minutes.

While the corn breads in the oven baking, start the filling for the tamale pie. In a large saute pan, add olive oil with diced onions. On medium high heat, saute the the onions for about 3-4 until soft, then add in minced garlic, let cook for another minute. Next, add in the ground pork, cumin, chili powder, Kosher salt, dried oregano, and black pepper. Brown the ground pork, onions, and spices for about 10 minutes. To the meat mixture, add in another 4 tablespoons of the drained Rotel along with 1/4 cup of low sodium beef broth. Stir to combine, and let simmer, on medium heat, stirring occasionally, for another 15 minutes or until liquid had evaporated.

Take the corn bread out of the oven. Using a fork, poke holes all over the top of the corn bread. Then add 3/4 cup of enchilada sauce all over the top. Letting the sauce seep down into the corn bread. Using a slotted spoon, (allowing any extra liquid to drain completely from the meat) transfer the meat mixture onto the top of the corn bread.

To the meat, top generously with the shredded cheese. Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Cover the skillet and bake for 20 minutes. Remove the foil and broil for an additional 5 minutes until cheese is golden brown. Top with slice green onions. Remove the skillet from oven and let rest for about 15 minutes to set.

 

 

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