1/3 cup plus 1 tablespoon vegetable oil
12 6-inch corn tortillas
1 medium onion, chopped
1 medium-size green bell pepper, seeded, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
3 10-ounce cans purchased enchilada sauce
3 cups (about) shredded cooked chicken
3 cups packed grated Monterey Jack cheese (about 12 ounces)
Grease a 13X9X2 inch glass baking dish with oil and set aside. Preheat overn to 350o F.
In a small skillet, heat 1/3 cup of vegetable oil over medium heat. Place a tortilla in it using a pair of tongs. Cook about 15 seconds on each side or until softened. Remove from heat and place on a paper towel to drain the excess oil. Repeat with the remaining tortillas.
In a large, heavy skillet heat remaining tbsp vegetable oil. Add onion, pepper, oregano and basil. Saute for 5 minutes or until the onions and peppers are tender. Season with salt and pepper.
Spoon ½ cup enchilada sauce into the prepared baking dish. Place ¼ cup chicken in one tortillas and sprinkle a generous amount of onion mixture and 2 tbsp cheese on to the chicken. Roll the tortilla and place it into the baking dish with seam side down. Repeat process with the remaining tortillas and chicken. Pour any remaining sauce over the enchilada and sprinkle with ½ cup cheese. Cover with foil.
Bake enchiladas for 35 minutes or until the cheese melts and the sauce is bubbly.
Mexican torta is like a burrito filled with traditional Mexican flavors but instead of a tortilla the wrapper is a hallowed out sweet roll. The sandwich can be filled with chicken, pork, or carne asada along grilled jalapenos, spicy ranchera sauce or fresh chilies, and a lime infused mayonnaise.
The possibilities are endless; however carne asada is the popular choice among torta fillings. If you do not have access to a Mexican bakery, then you can use a traditional hamburger bun or a sweet Hawaiian roll; the sweetness of the roll balances out the spicy toppings creating a sweet and savory melody of flavors.
For this Mexican torta recipe fresh cilantro is used instead of lettuce and dill pickles are implemented in place of traditional pickled spicy cabbage. Skirt steak is used as it is a perfect balance of fat and meat that can hold up to the seasoning and grilling.
makes 4 sandwiches
• 1.5 pounds skirt steak
• 3 garlic cloves
• ½ small onion, diced
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1 roma tomato
• 1 lime
• 1 large jalapeno
In a blender combine the garlic through the tomato and squeeze the juice of the lime in a blender. Pulse until the mixture is smooth, reserve 3 Tbs. and use the rest to marinate the steak for about two hours.
Prepare the grill for medium high heat and allow the steak to come to room temperature. Right before grilling the steak sprinkle with kosher salt and grill steak for 5 minutes on each side for medium rare; if you like your meat more well than leave it on for a couple of extra minutes.
As the steak cooks add the jalapeno and char on all sides; remove from heat and allow to cool.
Remove from grill and tend with tin foil.
Ingredients for Torta
• ½ cup mayonnaise
• 1 lime
• 1 bunch of cilantro
• Fresh tomato
• Charred jalapeno
• 1 cup prepared refried beans
• 1 cup sharp cheddar cheese
• 4 large dill pickles, sliced
• 4 large sweet buns split.
Preheat a large frying pan over medium high heat.
Combine the mayo and lime juice; then spread evenly over the buns. Toast the buns until golden brown.
Thinly slice the meat and check for salt, adjust if necessary.
To assemble the tortas: spread some of the beans on the bottom bun, add the steak, cheese, jalapeno, tomato, pickles, avocado, and top with a hand full of cilantro.
If you are a spicy food lover replace the charred jalapeno with fresh habanero chilies. Remember to wear gloves and thoroughly clean the cutting board after cutting the chilies. The best part of making this sandwich is the ease of the clean-up and the incredible melody of contrasting flavors of sweet, spicy, and sour.
2 ½ teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
4 ounces fresh shiitake mushrooms, stemmed, sliced
4 ounces button mushrooms, sliced
1 ½ cups shredded cooked chicken
2/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
2 ½ cups grated Monterey Jack cheese
16 6 inch-diameter corn tortillas
In a large skillet, melt butter over medium high heat. Add chili powder, garlic and oregano and sauté for 1 minute or until fragrant. Add the shiitake and button mushrooms to it. Saute for 10 minutes or until tender. Remove from heat and mix in the chicken, onion, and cilantro. Let cool for 10 minutes. Blend in the cheese and season with salt and pepper.
Set the grill on medium heat. Brush oil on 1 side of 8 tortillas. Place tortillas on a large baking sheet with oil side down. Spread the chicken mixtures evenly on the tortillas. Place the remaining tortillas on top and brush with oil.
Grill quesadillas 3 minutes per side or until golden brown.
Cut into wedges and serve hot with salsa and sour cream.