Good Food Every Day

Four Can Mexican Casserole
Yields 8 servings Preparation Time15 min Cooking Time20 min

Ingredients

1 pound boneless skinless chicken breasts, cooked and shredded
2 cups cooked quinoa
1 (14-ounce) can whole kernel corn, drained
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can Rotel
1 (7-ounce) can diced green chiles
1 cup salsa verde
1 teaspoon cumin
1 cup shredded Mexican blend cheese
sour cream
limes
chopped cilantro

Instructions

Heat oven to 375 degrees F. Lightly grease a 9 x 13-inch baking dish.

In a large bowl combine the chicken, quinoa, corn, black beans, Rotel, green chiles, salsa and cumin. Mix well.

Pour into the baking dish, top with the shredded cheese and bake for 20 minutes until hot and the cheese has melted.

Serve with sour cream, limes and chopped cilantro.

Birria Tacos (Quesabirria)
prep time: 15 MINUTES cook time: 4 HOURS 15 MINUTES total time: 4 HOURS 30 MINUTES

Ingredients

Birria Sauce
5 dried ancho chiles
5 dried guajillo chiles
2-3 Chiles de árbol (see note 1)
1 Tbsp oil
1 large onion, peeled and diced
4 large tomatoes, roughly chopped
8 garlic cloves, roughly chopped
2 Tbsp tomato paste
1 inch ginger, peeled and roughly chopped
¼ cup apple cider vinegar
1 cup beef stock
1.5 tsp ground cumin
1 tsp ground cinnamon
1 Tbsp dried oregano
1 tsp thyme
2 tsp coriander powder
2 tsp salt
1 tsp pepper
2 cloves, ground into powder

For Stew
3-3.5 lbs chuck roast, cut into large chunks
Salt to taste
Pepper to taste
2 Tbsp oil
4 cups beef stock

For Tacos
15-20 white or yellow corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
½ white or red onion, diced
Bunch of cilantro, chopped
Lime wedges, to serve

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Smoky Cauliflower Tacos with salsa macha, broccoli joy and pickled onion
Serves 6

Ingredients

400g cauliflower, cut into small florets
1 tsp smoked paprika
1 tsp ground cumin
1 tsp half-crushed coriander seeds
100ml extra virgin olive oil
150g goat’s cheese, crumbled
50ml pure (thin) cream
6 blue corn tortillas (or regular tortillas)
Thinly sliced radish, to serve
Mint leaves, to serve
Edible flowers (optional), to serve

Pickled onion
1/2 red onion, very thinly sliced into rings
50ml rice wine vinegar
2 tbs caster sugar

Salsa macha (makes 200g)
1 dried ancho chilli, toasted, seeds removed
50g mixed black and white sesame seeds, toasted
50g pepitas, toasted
1 tbs freshly ground black pepper
1 garlic clove, roughly chopped
100ml neutral oil (such as grapeseed)

Broccoli joy (makes 380g)
160g head broccoli, cut into florets
100g baby spinach
2 long green shallots
1/2 bunch coriander, leaves picked
1 jalapeno chilli
1 garlic clove, crushed
1/3 cup (80ml) extra virgin olive oil

Method

1. For the pickled onion, combine onion, vinegar, sugar and 1 tbs salt flakes in a small bowl and set aside for 1 hour.
2. For the salsa macha, place ingredients in a blender and whiz until well combined and mixture looks like a chilli paste (this can be made in advance and refrigerated).
3. For the broccoli joy, place a medium saucepan of salted water over high heat and bring to the boil. Add broccoli, spinach and shallots and blanch for 20 seconds, then drain and refresh in iced water. Drain again, squeezing out excess water. Place in a blender with remaining ingredients and 1 tsp salt flakes and pulse until mixture comes together, adding a little extra oil if needed. Set aside.
4. Preheat oven to 200°C. Toss cauliflower with spices, oil and 1/2 tsp each salt flakes and freshly ground black pepper. Place on a greased baking tray and roast for 25-30 minutes until golden and crispy. Set aside and keep warm.
5. Whisk goat’s cheese and cream in a bowl until smooth but still thick. Set aside.
6. Place a frypan over medium heat. Brush tortillas with water, then add to pan, one at a time, and cook for 1 minute each side. Place in a tea towel to keep warm.
7. To serve, let guests build their own tacos with smoky cauliflower, pickled onion, salsa macha, broccoli joy, radish, mint and edible flowers, if using.

Tamales Dulces (Sweet Tamales)
Prep: 50 mins Cook: 90 mins Total: 2 hrs 20 mins Yield: 20 tamales

Ingredients

For the Hibiscus Jam Filling
1 cup dried hibiscus flowers
2 whole cardamom pods, lightly cracked open
2 whole cloves
1 cinnamon stick
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
2 cups water

For the Masa Dough
2 1/2 cups (240 grams) masa harina
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup coconut oil
1 vanilla bean pod, or 2 teaspoons vanilla extract
1 cup rice milk, or other plant-based milk
25 to 30 corn husks

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Bean and Potato Vegan Enchiladas
Active Time 1 HR 10 MIN Total Time 1 HR 30 MIN Serves: 8

Ingredients
1 large sweet potato, chopped into 1/2-inch pieces
1 large Russet potato, chopped into 1/2-inch pieces
6 tablespoons extra-virgin olive oil
Kosher salt
Fresh ground black pepper
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
One 28-ounce can diced tomatoes
One 15-ounce can black beans, rinsed
8 eight-inch corn or flour tortillas
1 cup of shredded vegan cheese, optional
1/2 vegan cheese

How to Make It
*Step 1 - Preheat oven to 350º. Toss the potatoes in 1/4 cup of the olive oil, 2 teaspoons of salt, and a few turns of black pepper. Distribute evenly on a baking sheet and roast until tender, about 40 to 50 minutes.
*Step 2 - In a large saucepan, heat 2 tablespoons of the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return the tomato mixture to heat and simmer for 20 minutes.
*Step 3 - In a large bowl, combine the potatoes, beans, and 1 cup of the sauce.
*Step 4 - Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
*Step 5 - Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/2 cup of the potato mixture onto each tortilla. Roll the tortillas up and line up in the baking dish. Top the enchiladas evenly with the remaining sauce, spreading. Sprinkle the tops of the enchiladas with the vegan cheese (if using). Bake 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.
*Step 6 - Serve warm with vegan sour cream, jalapeños, lime wedges and minced green onions.

Torta Ahogada-Aarón Sánchez
Servings: 1 Prep Time: 48 hours Cook Time: 1 hour Total Time: 2 hours

INGREDIENTS

Torta
1 bolillo (Mexican sandwich bread) or Vietnamese French loaf
2-3 slices of pork belly, brined and cooked on griddle
2 tablespoons Garlic-Chipotle Love
1 cup Ahogada Sauce
pickled onions
1 cup Cacique Cotija
1 cup Cacique Crema

Ahogada Sauce
12 chiles de arbol, deveined, deseeded and and toasted
8 cloves of garlic, roasted
8 ripe plum tomatoes, roasted
1 onion, quartered and roasted
5 cup chicken stock
1 cup valentina hot sauce
1 tablespoon lard

Brine
1 whole skinless pork belly, cut in 2
350g brown sugar
400g salt
3 cloves of garlic, peeled
1 orange, halved
12 cloves
12 black pepper corns
1 tablespoon chili flakes
1 stick Mexican cinnamon (canela)
3 bay leaves
2 quarts water

Garlic-Chipotle Love
1 cup canola oil
12 garlic cloves, peeled
3 tablespoons canned chipotle chiles in adobo sauce, chopped
¼ cup fresh cilantro, chopped
Grated zest of 1 lime
1 teaspoon salt

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Quick Bean and Rice Burritos
Total Time Prep/Total Time: 25 min. Makes 8 servings

Ingredients

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional

Directions

In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until water is absorbed.
Meanwhile, in a large skillet, sauté green pepper and onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

Nutrition Facts
1 each: 290 calories, 6g fat (1g saturated fat), 0 cholesterol, 504mg sodium, 49g carbohydrate (2g sugars, 4g fiber), 9g protein.