Escabeche

Pickled Jalapenos (escabeche)

Ingredients 

1/2 cup white vinegar
1/2 cup water
1 bay leaf
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
2 teaspoons honey (optional)
6 jalapeno peppers, sliced into 1/4″ wheels (remove the seeds and white pith if you want them less spicy)
1 carrot, peeled and cut into 1/4″ wheels
1 medium onion, peeled and cut into 16 wedges
6 cloves of garlic, peeled

Preparation

Put all the ingredients in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapenos have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeno pickles to cool.
These jalapeno pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.

(from http://norecipes.com/blog/pickled-jalapeno-escabeche-recipe/)

The Whole Enchiladas

In the backroom of a seedy Tijuana bar Jen and I were engaged in the final hand of some high stakes poker. We raised the pot but all our adversary had was his mother's enchilada recipe to throw in. Needless to say we won the hand and got The Whole Enchilada.

Ingredients

• 2 bone-in chicken breast halves
• 2 cups chicken broth
• 1/4 white onion
• 1 clove garlic
• 2 teaspoons salt
• 1 pound fresh tomatillos, husks removed
• 5 serrano peppers
• 1/4 white onion
• 1 clove garlic
• 1 pinch salt
• 12 corn tortillas
• 1/4 cup vegetable oil
• 1 cup crumbled queso fresco
• 1/2 white onion, chopped
• 1 bunch fresh cilantro, chopped

Directions

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Roasted Salsa Verde

Ingredients:
10 tomatillos (about 1 lb.)
1-2 cloves garlic, with the skin still on
2-3 serrano chilies
1/2 white onion
1/4 cup cilantro
salt

Directions:
Remove husks and wash tomatillos. Place tomatillos, whole garlic cloves, and whole serranos on a pan with edges. Place under the broiler and heat until charred on all sides.

Remove outer skin from garlic and stems from serannos. Unless you like salsa on your ceiling, allow the vegetables to cool to prevent a blender explosion. Place tomatillos, garlic, and serranos in a blender and puree until large chunks are gone. Add diced onion, cilantro, and salt to taste.

Corn and Chili Chowder

Some guy at the farmer's market was roasting freshly picked peppers over a fire pit. They smelled so delicious that we bought a whole bag. Crazy good cooking ensued. This soup is a little spicy and gets hotter the longer it sits in the fridge. Leave the skin on the potatoes for added iron.

Ingredients:
2 ears sweet corn
1 1/2 cups low sodium chicken or vegetable broth
1 1/2 cups cream or half and half
1 tablespoon olive oil
1/2 onion, diced
1/2 lb. potatoes, diced
2 roasted, peeled and seeded green chilies
salt and pepper to taste

Directions:
Boil corn. Cut kernels off the cob and set aside. In a large soup pot, combine broth, cream, and corn cobs. Simmer for 5 minutes over medium heat. Remove cobs.

Saute onion in oil until soft. Add onion, potatoes, and roasted chilies to cream mixture. Cook until potatoes are tender. Add corn kernels and cook for 5 more minutes. Season with salt and pepper.

Green Chili and Corn Quesadilla

This is way basic, but also tasty.

Ingredients:
1 ear corn
1 roasted, peeled, and seeded poblano
1 cup shredded Mexican blend cheeses
4 flour tortillas

Directions:
Boil corn in water for 5 minutes or until tender. Cut corn off of ear. Chop chili into small pieces and mix with corn. Spoon corn and chili mixture onto one tortilla, top with half of cheese and remaining tortilla. Cook until golden brown.