Albondigas Soup (Mexican Meatball Soup)

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock 
• 1/2 cup of tomato sauce
  

• Celery 1-2 stalks
• 2 large carrots, peeled and slice

• 1 pound ground beef
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Handful of kale or spinach

• Menudo spice
• OR
• 1 teaspoon of dried oregano
• 1 teaspoon dried onion
• 1/2-1 teaspoon Chili pepper

• Salt and pepper
• 1/2 cup chopped fresh cilantro
• Spanish rice as a side. Can add to individual servings
• Lime juice to taste

1 Make the soup base with onion, garlic, broth, tomato sauce, carrots and green beans: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs: meat, Manodo spice salt and pepper. Mix in 2 raw eggs . Form mixture into 2-inch meatballs.

 Add meatballs to soup, let simmer, add peas: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.
Top with sour cream and cilantro 

Beefy Taco Bake

Beefy Taco Bake
1 pound ground beef
1 (10-3/4-ounce) can condensed tomato soup
1 cup salsa
1/2 cup milk
6 (6- to 8-inch) flour or 8 corn tortillas, cut into 1-inch pieces
1-2 cups shredded Cheddar cheese, divided

     Lightly oil or spray 10 inch dutch oven.
     Brown beef over a full compliment of coals.  Drain.
     Stir in soup, salsa, milk, tortillas, and 1/2 the cheese; mix well.
     Cover and bake for 20-25 minutes at 400 degrees.  Sprinkle with remaining cheese, cover and cook 5 minutes longer or until cheese is melted.  Let sit for 15 minutes before serving.  Serves 4

Dutch oven enchiladas

    12 (10 inch) flour tortillas

    Filling

    3 tablespoons olive oil

    1 yellow onion, large, quartered and thinly sliced

    4 garlic cloves, minced

    1⁄2 cup black olives, chopped or sliced

    5 cups cooked chicken breasts, shredded

    1 teaspoon chili powder

    1 teaspoon ground cumin

    salt and pepper

    Sauce

    2 -10 1⁄2 ounces cream of chicken soup

    1 1⁄4 cups sour cream

    1 (4 ounce) can diced green chilies

    3 garlic cloves, minced

    1⁄2 cup bacon, cooked and crumbled

    1 1⁄2 teaspoons chili powder

    1 teaspoon cumin

    salt & pepper

    Topping

    3 cups colby-monterey jack cheese, shredded

    1 green onion, finely chopped

Directions

    In a medium sized bowl combine all sauce ing. and mix well.

    Heat a 12" dutch oven using 16-18 briquettes on bottom until hot.

    To hot oven add olive oil, onion, garlic and olives.

    Cook until onions are soft.

    Remove to a large mixing bowl.

    To mixture add chicken, chili powder, cumin, S & P and 3/4 cup prepared sauce, mix.

    Wipe dutch oven clean then re-oil generously.

    Spoon 3/4 c sauce into the bottom of the dutch oven and spread evenly.

    If camping place tortillas in a sealed bag under the sun to warm slightly until they become soft and flexible.

    If not just pop in microwave for a few seconds.

    Spoon 1/2 c of the chicken filling down the center of each tortilla.

    Fold in the ends and roll up the tortillas.

    Place seam side down in the dutch oven.

    Spoon remaining sauce over the top.

    Top with cheese and green onions.

    Cover and bake using 10 briquettes on bottom and 16-18 on top for 20 minute.

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Chicken Tinga Tacos

• 1 tablespoon olive oil
• 1 cup roughly chopped sweet onion
• 2 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon dried oregano
• 1⁄2 teaspoon ground cumin
• 3⁄4 cup canned crushed fire-roasted tomatoes
• 1⁄4 cup chicken stock
• 1⁄2 teaspoon kosher salt
• 3 cups shredded cooked chicken 

For Serving:

• 10 (6-inch) corn tortillas
• 2 ripe avocados, sliced
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced red onion
• crumbled cotija (Or feta or any cheese you want really!)
• 1 lime, cut into wedges

1. Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
3. Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
4. Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Raspberry salsa

"This salsa is sweet, tart and fresh, like a perfect summer day. Raspberries are blended with the vibrant flavors of jalapeno and cilantro  for  toacos, burritos, pork, chicken  and other savory foods."

Ingredients

• 2 cups fresh raspberries
• 1/4 cup chopped sweet onion
• 3 teaspoons finely chopped jalapeno chile peppers
• 1 clove minced garlic

• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon white sugar
• 3 tablespoons fresh lime juice

Directions

1. In a medium bowl, mix together raspberries, sweet onion, jalapeno chile peppers, garlic, cilantro, white sugar and lime juice. Cover and chill in the refrigerator at least 1 hour before serving.

Mexican Quinoa Stuffed Peppers

4 large bell peppers

3/4 cup dry quinoa

15 oz. can black beans

1 cup corn (I use frozen, thawed)

2 green onions

2/3 cup salsa

2 Tbsp. nutritional yeast

1 1/2 tsp. cumin

1 tsp. smoked paprika

1 tsp. chili powder

Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts

Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.

Directions

Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)

Meanwhile, halve bell peppers and remove stems, seeds and ribs.

Rinse and drain black beans, thaw corn, and slice green onions.

In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).

Preheat oven to 350.

In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.

Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.

Serve with any desired toppings.

Mexican Street Corn Tacos

Prep Time

20 mins

Cook Time

10 mins

Marinating

30 mins

Total Time

30 mins

Easy chicken tacos with a delicious corn and avocado topping! 

Course: Dinner 

Cuisine: Mexican 

Servings: 6 servings

Calories: 347 kcal

Author: Chelsea

Ingredients

Grilled Chicken

• 1 and 1/2 pounds boneless skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice + 1 teaspoon lime zest (1 large or 2 small limes)
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1 and 1/4 teaspoon chili powder
• Salt and pepper

"Street Corn" Topping

• 1 (15 ounces) can fire-roasted corn OR 2 large cobs of corn (fresh is best if available!)
• 1 large avocado, chopped
• 3 green onions, thinly sliced
• 1/2 bunch cilantro, finely chopped
• 1 tablespoon finely chopped jalapeno
• 12 small (street-sized) Tortillas (flour or corn)
• Optional: Cotija or Queso Fresco Cheese, black beans, additional lime wedges/juice & cilantro

Sauce

• 1/2 cup full fat regular mayo
• 3 tablespoons freshly squeezed lime juice
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha

Instructions

1. Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside.
2. In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove 3-4 tablespoons of the mixture and reserve for later.
3. Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours.
4. Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on one half of the grill.
5. Remove chicken from marinade and discard remaining marinade. Grill the chicken (on the other half of the grill) turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F.). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. Thinly slice the breasts. As you baste the chicken, flip the corn too. Remove the corn when grilled to your liking (about 15-20 minutes, turning every 5 minutes) (Alternative corn preparation: see note)
6. In the last 2 minutes of grilling, add the flour or corn tortillas to the grill. Spray both sides of the tortillas with cooking spray, lightly sprinkle with salt, and then place on the grates for 30-45 seconds, flip and leave on for another 30-45 seconds. Remove and immediately fold into taco shape and set aside to slightly cool.
7. Allow grilled corn to cool and then slice it off the cob. Toss the grilled corn with the chopped avocado, thinly sliced green onions, finely chopped cilantro, and finely chopped jalapeno. Add a tablespoon of fresh lime juice (optional) and toss together. Set aside.
8. For the sauce: whisk everything together until smooth and combined. Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.)
9. Fill up the grilled/warmed tortillas with thinly sliced cooked chicken, a generous spoonful of the corn-avocado mixture, and a good spoonful of the sauce. Additionally add extra lime juice, cilantro, and/or cotija cheese. Enjoy!

Recipe Notes

Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.

honey lime grilled chicken

honey lime grilled chicken
• 3 tablespoons olive oil
• 3 tablespoons honey
• 3 tablespoons brown sugar
• juice of 2 limes
• 1/2 cup chopped cilantro
• 2 garlic cloves, minced or pressed
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 4 boneless, skinless chicken breasts (trimmed)
fiesta avocado salsa
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (11 oz) white shoepeg corn, drained
• 1 cup chopped tomatoes
• 1 large avocado, chopped
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced or pressed
• 1/2 teaspoon salt
creamy salsa verde dressing
• 1 packet (1oz) Hidden Valley Buttermilk Ranch Dressing Mix (DO NOT prepare)
• 1 cup mayonnaise
• 1/2 cup buttermilk
• juice of 1 lime
• 2 cloves garlic, roughly chopped
• 1/2 cup chopped cilantro
• 1/4 cup salsa verde (green salsa)
rice bowls
• 1 recipe cilantro lime rice
• shredded cheese and/or lettuce for serving

Instructions

• ** Prepare the creamy salsa verde the night before or morning of. Let refrigerate for several hour so it has time to thicken slightly **
• For the creamy salsa verde dressing combine all the ingredients in a blender and blend until mixed and smooth. Store in fridge for several hours.
• ** Marinate the chicken overnight or for 3-4 hours**
• Combine all marinade ingredients in a gallon-size Ziploc bag. Add chicken breasts and let marinate in the fridge for 3-4 hours or overnight.
• To make the fiesta avocado salsa combine all the ingredients in a mixing bowl and stir together until combined. Can be served right away or refrigerate for about 1-2 hours before serving. The avocado will not brown for at least a day thanks to the red onion and citrus juices.
• When ready to serve, grill the chicken for about 5 minutes on each side or until up to temperature (165 degrees).
• To serve: pile a bowl with cilantro lime rice, or rice of choice, top with some fiesta avocado salsa, a piece of sliced grilled chicken breast, shredded cheese, and drizzle with the creamy salsa verde dressing.

Notes

These are not as hard as it may appear. I always make the creamy dressing the night before and let it hang out in the fridge. One thing done! I prepare the chicken and marinade in the morning and let that hang out in the fridge all day. The rice takes about 20 minutes to make, so while the rice is cooking I prepare the fiesta avocado salsa and let that refrigerate while I grill the chicken up.

Each thing uses a lot of the same ingredients. Get yourself a few limes and 2 bunches of cilantro and start cooking!

Feel free to use whatever rice that you love. 1 minute microwave pouches, brown rice, regular white rice, Mexican rice, etc.

Cafe Rio’s Cilantro-Lime Dressing

Cafe Rio’s Cilantro-Lime Vinaigrette

Ingredients

• 2 tamatillos
• 1/2 bunch cilantro
• 2 cloves garlic
• 1 Tbsp. diced jalapeno canned --you can use less if you don't like it spicy at all. I like a little kick.
• Juice of 2 limes
• 1 Tbsp. sugar
• 1 c. balsamic vinaigrette salad dressing NOT balsamic VINEGAR... there is a difference. We used Kraft brand vinaigrette

Instructions

1. In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).