Mexican

Ultimate Mexican Pizza

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Ultimate Mexican Pizza. It may not be pretty, but it is definitely cheesy. The hub says “more cheese, more flavor”. Does anyone else have this problem? Thank goodness crisping up the flour shells keeps them from getting soggy or producing an  undercooked bottom crust since the top layer is a blanket of thick Mexican cheese. Whatever you decide is just right, enjoy the ultimate. That’s what it’s all about. 

ULTIMATE MEXICAN PIZZA 

Ingredients: 

1 pound ground beef 

1 taco seasoning packet 

1/2 cup water

8 soft taco shells 

16-ounce can refried beans 

1 cup red enchilada sauce 

1/2 cup taco sauce 

8 ounces Mexican cheese, shredded 

1/4 cup tomatoes, diced

1/4 cup black olives, sliced 

Green onions, for garnish 

Instructions: 

Preheat oven to 400°. In a large skillet, brown the ground beef over medium-high heat. Drain excess fat and discard. Stir in the taco seasoning and water. Cook until sauce thickens. Spray both sides of the tortillas with nonstick oil. Warm a griddle to medium heat and cook each side of the tortillas until golden brown. Allow them to cool completely. Set aside. Warm the refried beans in a microwave safe dish until they are spreadable, about 2-3 minutes. Spread a layer of refried beans onto a tortilla. Top with a quarter of the ground beef mixture. Place another tortilla on top and transfer to a baking sheet. Repeat process with remaining tortillas. In a small mixing bowl, combine enchilada sauce and taco sauce. Spread a few spoonfuls of the sauce onto the top of the tortillas. Sprinkle with Mexican cheese blend. Place baking sheet in the preheated oven. Bake 3-4 minutes or until the cheese is bubbly. To serve, top each pizza with diced tomatoes, sliced black olives, and green onion snips. Cut into quarters and serve immediately. 

Mexican Rice Soup

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Mexican Rice Soup. Just like anything else, this recipe can be modified to suit the tastes of your family and friends. For instance, if you want to add smoky black beans or soft corn kernels for a heartier meal, feel free to do so. In my mind’s eye, it’s a great way to add a more authentic flare to an old Mexican favorite. These delightfully earthy flavors become a full-belly favorite, that’s for sure. Soup’s On. 

MEXICAN RICE SOUP 

Ingredients for Soup Stock: 

6 cups chicken broth 

1 cup water 

1 pound chicken tenders, boneless 

3 chicken bouillon cubes

1 tablespoon olive oil 

2 teaspoons granulated garlic

2 teaspoons ground cumin

1/2 yellow onion, chopped

1/2 cup carrots, cubed

I small tomato, chopped

Ingredients for Rice: 

2 cups chicken broth

1 cup white rice

1 teaspoon chili powder

Instructions: 

In a Dutch oven, combine chicken broth, water, chicken tenders, bouillon cubes, olive oil, granulated garlic, and ground cumin. Bring to a boil. Reduce heat, cover pot, and simmer until the chicken is cooked through, approximately 25 minutes. Gently shred chicken tenders with two forks. Add chopped onions, carrots, and tomatoes to the broth. Simmer five minutes longer. To make the rice, bring chicken broth, white rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed. It should take about 25 minutes. When finished, add rice to the chicken soup. Stir until combined. Keep warm. To serve, ladle Mexican Rice Soup into soup bowls. Garnish with pickled jalapeño peppers and fresh cilantro. 

Reuben Tacos

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Reuben Tacos! Here you go…a Mexican taco with an Irish twist!  Anyone who is crazy about tacos will tell you the combinations are endless. Not long after St. Patrick’s Day, there were leftovers of corned beef brisket and a wedge of purple cabbage in the fridge. My husband had gone out for lunch with the guys and I thought, “Hmmm, what can I throw together for a scrumptious mid-day meal?”    It seemed like a no-brainer. Corn tortillas, Swiss cheese, pickled jalapeño slices, and Dijon mustard sealed the deal. Try it. One bite and you’ll shout, “Olé! Me Irish eyes ere smilin'”.

REUBEN TACOS 

Ingredients:

4 yellow corn tortillas, extra thin

6 slices Swiss cheese

1/4 wedge purple cabbage, shredded

1/2 pound corned beef brisket, cooked and shredded

2 tablespoons Dijon mustard

2 teaspoons whole grain mustard

1/4 cup jalapeño slices

Instructions:

Preheat oven to 400°. Warm corned beef brisket in microwave or medium skillet. On a foil-lined baking sheet, arrange the corn tortillas in a single layer. Divide cheese among tortillas. Layer with shredded cabbage. Pile on the corned beef brisket. Slather with both mustards and garnish with pickled jalapeño peppers. Bake in oven for 2-3 minutes just long enough to melt cheese. Watch carefully as you still want the cabbage to remain crunchy. Remove and fold tortillas in half to eat.  

Pan-Fried Corn Tacos

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Pan-Fried Corn Tacos! The aroma of toasted corn tortillas, flash-fried in hot oil, seasoned to perfection, is one you will always remember. The savory beef and cheese fillings are only enhanced by the brown and blistered outer shells. You can still stuff them with your favorite combinations. 

PAN-FRIED CORN TACOS

Ingredients:

1 pound lean ground beef

1 yellow onion, chopped

1/4 teaspoon garlic powder

3 tablespoons taco seasoning mix

2 cups Mexican blend cheese, shredded

3/4 cup salsa

10 corn tortillas 

Assorted toppings

Instructions:

In a large skillet over medium-high heat, sauté ground beef and chopped onion. Cook until the beef is completely cooked and onions are soft. Remove and discard the grease from the ground beef. Add garlic powder and taco seasoning mix. Combine and simmer until no liquid remains. Divide the shredded cheese among the tortillas; spoon seasoned beef on top. Fold each corn tortilla in half. Clean the skillet. Warm vegetable oil over medium-high heat. Place one stuffed tortilla into the oil for 10-15 seconds; flip and repeat until the shells are crispy. Allow the oil to drain off. Then transfer to a baking sheet. Repeat until all tacos are pan-fried. Keep warm in a 300° oven until ready to serve. Serve with additional toppings of shredded lettuce, chopped tomatoes, and salsa. 

Coctel de Camerones

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Coctel de Camerones! Two of my favorite foodstuff cravings time after time lead me to cocktail shrimp and Mexican cuisine. A friend shared his secret recipe, adding clam juice, to enhance the liveliness this dish creates for the taste buds. For now, I put it on pause to use at a later time. The spicy Bloody Mary concoction is bold beyond measure. It is also all-natural, gluten free, and contains no high fructose corn syrup. Treat yourself to the real thing. 

COCTEL DE CAMERONES

Ingredients:

2 cups Spicy Bloody Mary mix 

1/3 cup medium chunky salsa

1 teaspoon Worcestershire sauce

1 teaspoon Everything But Bagel seasoning

1 teaspoon kosher salt

1/2 teaspoon dried Italian herbs

1 tablespoon lime juice

1 ripe avocado, chopped after skin and pit discarded

1 large tomato, chopped

1/2 yellow sweet onion, chopped

12 jumbo precooked shrimp, tails removed

Fresh cilantro, chopped

Tortilla chips

Instructions:

In a large bowl, combine Spicy Bloody Mary mix, medium chunky salsa, Worcestershire sauce, Everything But Bagel seasoning, kosher salt, dried Italian herbs, lime juice, chopped avocado, chopped tomato, and chopped sweet onion. Mix well. Divide “cocktail sauce” equally between four stemmed glasses. Place three jumbo shrimp in each glass. Top with chopped cilantro. Chill for one hour. Serve with tortilla chips. 

Quesadilla Chicken Lavash

What’s Cooking in Gail’s Kitchen? Food Plating: Quesadilla Chicken Lavash! By now you’ve no doubt heard that lavash Turkish flatbread is a healthier alternative to flour tortillas. Not only is it lower in calories, it is higher in fiber, especially if you choose the flax, oat bran, whole wheat variety. Choose your protein, in this case chicken, to help keep you full throughout the day. Add sautéed veggies, radishes green peppers, or mixed greens to ramp up the fiber even more. Flavor is your friend. Now you’re talking about healthy eating. Well done!

QUESADILLA CHICKEN LAVASH 

Ingredients: 

1 sheet of lavash flatbread

1 tablespoon olive oil 

1/2 cup precooked chicken, shredded

1/2 teaspoon fajita seasoning

1/8 teaspoon red pepper flakes

1/2 cup Mexican cheese blend, finely shredded

Ranch dressing, for drizzle 

Cherry tomatoes and lime wedges, for garnish

Instructions: 

Preheat oven to 400°. Place a silicone mat on a heavy baking sheet. Brush one side of the lavash bread with olive oil. Place the oiled side down on the silicone mat. Set aside. To prepare the cooked chicken, add it to a bowl. Sprinkle fajita seasoning over all. Add red pepper flakes. Gently toss the chicken mixture. To assemble the quesadilla, sprinkle half the shredded cheese over one half of the lavash bread. Arrange the chicken mixture over the cheese layer. Sprinkle remaining cheese over the chicken layer. Fold the empty half of the lavash over the filled half. Press down lightly. Bake the quesadilla for 5 minutes; flip and bake 5 minutes longer, or until the cheese is melted and the lavash is crispy. Remove the chicken quesadilla from the baking sheet. Slice it into wedges. Drizzle with ranch dressing. Serve immediately with cherry tomatoes and lime wedges, for garnish. 

Quirky Quesadilla

What’s Cooking in Gail’s Kitchen? The Daily Special: Quirky Quesadilla! Have you ever noticed when you announce quesadillas are on the menu for the next meal, everyone begins to feel as though they’ve been invited to a party? It’s probably due to the fact that it opens the door to endless possibilities. Do you prefer seafood, chicken, vegetables, cheese, or all of the above? No problem. Once you offer a buffet of ingredients, everyone can build-their-own. Win! Win!

QUIRKY QUESADILLA 

Ingredients:

12-ounces shrimp; peeled, deveined, tail off

1 teaspoon Old Bay seasoning

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dill

1 tablespoon olive oil

2 chicken breasts; boneless, skinless, cubed

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder

1 tablespoon olive oil

2 tablespoons red onion, chopped

4-6 flour tortillas

4 tablespoons butter

1 cup Queso Fresco cheese

1 cup extra sharp cheddar cheese

1 green onion

Instructions:

Sauté shrimp in 1 tablespoon olive oil, Old Bay seasoning, red pepper flakes, and dill on medium heat. Cook until pink and opaque, turning often, usually 4-5 minutes. Transfer to a dish and set aside.  Using the same skillet, add another tablespoon of olive oil.  Cook the chicken and onion together with seasonings. Turn heat to low. Add the shrimp.  Mix gently. Sprinkle in the Queso Fresco cheese and cover.  It will melt into the quesadilla filling to bond everything together.  Watch carefully so the cheese does not burn. In another skillet over low heat, butter one side of a flour tortilla. Place buttered side down. Sprinkle in cheddar cheese.  Add two spoonfuls of filling. Spread to within 1/2-inch of the edge. Top with another buttered tortilla. Put lid on skillet to melt cheeses. Cook until lightly brown, about two minutes. Turn the tortilla over and cook the other side until the tortilla is lightly brown and the cheese is gooey. Place on a platter to cool slightly before cutting.  Repeat with remaining tortillas until no ingredients remain. Serve with salsa, yogurt, and guacamole.

*Hint: if you’re serving a crowd, it’s easy to prepare several at the same time. Place the filled quesadillas on a cookie sheet and bake them in a 375° oven for 10 minutes. 

Xingzi Apricot Wedding Cookies

What’s Cooking in Gail’s Kitchen? A Cut Above: Xingzi Apricot Wedding Cookies! When time is of the essence, all cooks and bakers may take a shortcut or two. Sure, I could’ve given you the recipe to bake the wedding cookies from scratch, but let me tell you why I didn’t go that route. The main reason was, I needed the cookies to be uniform in shape, exact to be specific. I wanted pretty little dessert sandwich cookies that didn’t require me spending a couple hours building. Obviously, you can choose whatever flavored jam you’d like to substitute. Raspberry comes to mind for me. And you could melt chocolate chips to give definition to the stripes. The end result is pure satisfaction, no matter which way you spin it. 

XINGZI APRICOT WEDDING COOKIES

Ingredients:

4.5 ounces package of Mexican Wedding cookies 

1/2 cup apricot jam

Chocolate syrup, for drizzling

Instructions: 

Form tiny sandwich cookies by taking 2 wedding cookies arranged flat side up. Spoon a layer of apricot jam on one side of one cookie. Place the other cookie, flat side down, on top of the confection to make a “sandwich”.  Transfer to a serving platter. Repeat until the platter is full. Before serving, drizzle apricot wedding cookie sandwiches with chocolate. Serve. 

Quesabirria Tacos

What’s Cooking in Gail’s Kitchen? A Cut Above: Quesabirria Tacos! One of the advantages of living in Florida is the convenience of a year-round food truck park located along a scenic waterway. It attracts a plethora of local vendors intertwining their cultural and generational street foods that offer appealing taste opportunities for locals, tourists, and foodie enthusiasts alike. You’ll see everything from gourmet lobster rolls, decadent desserts, fresh seafood, authentic gyros, sesame tofu, elote fritters, thirst-quenching cocktails at the waterfront bar, and more. When my son visited me recently, he suggested we go check it out. It was there he introduced me to my first taste of Quesabirria Tacos. It was love at first bite. What better way to kick back, bask in the tropical breezes, enjoy the live music, and catch up on each other’s lives. Well done, Son. 

QUESABIRRIA TACOS

Ingredients: 

1 1/2 pounds boneless chuck roast, cut into chunks

1 tablespoon olive oil 

1 teaspoon salt

1/4 teaspoon black pepper

1 small onion, quartered

2 guajillo chiles 

1 ancho chile, dried

1 Roma tomato, quartered

2 cloves garlic 

1 cinnamon stick

1 bay leaf

1/2 teaspoon oregano

1/8 teaspoon cumin powder

1/2 teaspoon thyme

1 cup beef broth

12 corn tortilla shells

2 cups Mexican cheese blend, shredded

Cilantro, for garnish 

Green onions, chopped, for garnish 

Instructions: 

Place a Dutch oven on the stove over medium-high heat. Warm the olive oil. When it is hot, season the beef with salt and pepper. Add beef chunks to the pan and sear all sides, turning as needed. Add half the onions and cook 2 minutes longer. Remove pan from heat. Remove and discard the stems and seeds from the guajillo peppers and ancho chile pepper. In a medium pot, combine the chiles, tomatoes, remaining onions, garlic cloves, cinnamon stick, and bay leaf. Add 2 cups water to cover all ingredients. Bring to a boil on medium-high heat; turn heat down to simmer and cook uncovered for 10 minutes. Add oregano, cumin powder, and thyme. Simmer for 10 minutes longer. Pour the mixture into a strainer over a bowl. Remove cinnamon stick and bay leaf; discard. Transfer the solids to a blender, adding the beef broth, and purée until smooth. Return the beef mixture to the burner on medium-high heat. Pour the blended vegetables over the beef. Bring to a simmer; reduce heat, cover pan and cook for 2 1/2 hours, or until beef is soft and tender. Once the beef is completely cooked, using tongs, take the beef out of the sauce. Use two forks to shred the cooked meat. Set aside. To assemble the tacos, warm a skillet over medium-high heat. Dip one corn tortilla into the sauce to coat both sides. Place the dipped tortilla onto the skillet. Top with shredded beef and Mexican cheese blend. Fold over the tortilla; frying it for one minute per side until crispy. Transfer Quesabirria taco to a baking sheet. Repeat process until all corn tortillas are assembled. Keep warm in a 250° oven. When ready to eat, ladle birria sauce into individual bowls. Garnish with fresh cilantro and chopped green onions. To eat, dip each taco into the seasoned broth. Enjoy!