Food Buzz


Because maybe you do care what I had for lunch...

Monday, April 09, 2007

More Mexican comfort food



Maybe it was the chilly, 45-degree weather, the clouds, but I was not
in the mood to concoct a grand Easter feast this year. Did I mention it
snowed? Yeah, pass the asparagus, sunshine.

I wanted a cozy, warm blanket of Mexican food instead. Not the haute stuff, not Grandma's classics, but suburban Chicano home cooking.

Sunday's chicken burritos

2 packages boneless, skinless chicken thighs
2 garlic cloves, minced
vegetable oil
1-2 tablespoons chili powder
1 T coriander seeds, crushed
pinch of cumin
salt to taste
4 oz tomato sauce (from an 8-oz can)
juice of 1 large lime
3-4 stems of cilantro

Brown
thighs and garlic in vegetable oil until golden. Add spices and stir to
coat chicken. Add tomato sauce, lime juice, and cilantro stems (to
remove later). Cover and simmer on medium-low until cooked, about 30
minutes. Remove chicken from sauce, reserve sauce, and serve chicken on
tortillas with guacamole
and sour cream.

This was turned into Monday's rice and beans

1 1/2 cups long-grain brown rice
1 garlic clove, minced
vegetable oil
leftover sauce from chicken
remaining 4 oz tomato sauce from can
chicken stock
salt to taste
2 cans pinto beans
cheddar cheese
chopped cilantro

Brown
rice in oil with garlic until well toasted. Pour in tomato sauces
(protecting yourself from the splattering) and then cover with chicken
broth. Bring to boil, then cover and lower temperature. Cook until rice
is barely tender (check every 10 minutes or so to see if you need to
add more liquid -- you can add water if out of chicken broth).

Meanwhile, drain beans of all but 2 tablespoons liquid per can. (I prefer pinto for refried
beans, by the way.) Heat 1 tablespoon oil in pan and add beans with
remaining liquid. Smash until smooth and simmer until mixture thickens.

I
layered some leftover shredded beef from Saturday's pot roast over the
rice. You could add corn, roasted peppers, tomatoes, or olives. Then I
spread the beans over the beef and topped it all with shredded cheese.
I covered the pot, turned off the heat, and let it warm for about 10
minutes. Before serving I topped it with chopped cilantro. We had this
with corn chips and a green salad.

Jasper loved both dishes. He
used to love fresh tomatoes, but as he grew older he became more aware
of their fish-eye texture and now doesn't eat them as often. This is a
good way to get some tomato into your texture-sensitive child. Then again, so are spaghetti and meatballs.

4 comments:

Hevansrich said...

"fish-eye texture" NOW I know why i've never really liked tomatoes!! thank you!

Luisa Perkins said...

As always, you rock my kitchen. Slobber, drool, drool....

Co said...

Awesome and I love that your recipes give an option for using up the second half of the can of tomato sauce. My grandmother used to love an Italian chef on t.v. who used to show you how to use up all the ingredients in creative ways and not throw anything away. He used to like to shout "No waste. No waste." He appealed to my grandmother who'd lived through the Depression, and it appeals to me, too.

Thanks. I'll have to try that, sans cilantro since Lo is allergic to it. Well, sort of. She says it tastes like dish detergent.

Adriana Velez said...

Aw, thanks!