Archive for the ‘Mexican’ Category

Lentil Soft Tacos

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I actually made my own tortillas for this.  It’s fun, but it really, really takes a long time.  (I’ll share a recipe for that later.)  Assuming you buy premade tortillas, this is an easy recipe.

Lentils (or black or pinto beans if you prefer them)
Lettuce
Tomato
Crushed black olives
Sliced hot peppers (habanero in the picture)

Mexican food is great because you can really mix things around!  For example, you can use all different kinds of lettuce (romaine, butter, iceberg and even venture out into escarole, cabbage, frisee, and radichio).  You can also vary the types of beans you use (and also the types of faux meats you use).

For this, if you’re using dried lentils, wash.  I usually don’t make less than 1 cup (dry).  If you try to make less than that, it doesn’t seem to cook evenly.  Cook per the instructions on the packaging, but this is an opportunity to use some homemade broth, if you have some!  It adds an extra element of flavor.

Place the lentils and liquid into a pot and then turn on the heat.  You want to start with cold or room temperature liquid.  When it comes to a hard boil, reduce the heat to a simmer, vent the pot, and cook for about 30 minutes.  Make sure to check it so that it doesn’t cook off all of the water and burn the lentils.  If it’s looking like it’s getting low, just add a small amount of water (or broth) to cover and check it again in a few minutes.  (Nice thing about lentils is that you can really set them to go without paying too much attention to them if you have enough liquid.)

Once they’re cooked, just drain, and they’re all ready to go.  Note, this will make *way* more lentils than you need for the tacos, but lentils keep and re-heat well.

Dice up your tomatoes and tear up your lettuce.  Slice your peppers (careful not to touch your eyes… heck, ever again).  Open your can of crushed or sliced olives (I’m not usually a proponent of canned stuff, but it’s always nice to have canned olives on hand).

Heat the tortillas individually and carefully on the stove top, flipping to heat evenly.

Top the warm tortillas with the other ingredients and enjoy!  (You can also add shredded cheese, salsa/hot sauce, cilantro, onion, or any number of other delicious things.  I was just trying to describe what’s in this specific picture.)

Done! : )

Green picante enchiladas

My mom sent me this, and I wish I was close enough to go grab some!

Green Picante Cheese Enchiladas

6 eight inch flour tortillas
29 ounce can of Picante hot green enchilada sauce
1 1/2 pounds of grated cheese
1 can of black olives
2 green onions, chopped

 

Pour a little enchilada sauce into baking dish to coat bottom of dish.

Put one pound of grated cheese into bowl and pour in enough sauce to make it wet, but not runny.

Coat a flour tortilla in sauce and then add about 3 – 4 tablespoons of the cheese mixture into center of tortilla and then roll up.

Repeat with all the tortillas.

Lay them side by side in an ovenproof dish.

Pour the remaining 1/2 pound of grated cheese over enchiladas.

Top with a can of drained and sliced black olives, and a couple of chopped green onions.

 

Bake for about 30 minutes at 350 degrees. Enjoy!

Tortilla and Black Bean Pie

I’m a huge sucker for Mexican style foods, and goodness this one has my stomach growling, it’s fairly simple, like layering a lasagna, when you have the ingredients chopped up and ready the prep will go quickly

http://www.marthastewart.com/336692/tortilla-and-black-bean-pie

http://www.marthastewart.com/336692/tortilla-and-black-bean-pie