Mexican Recipes - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Mexican food (always popular, as far as I'm concerned; hope you love it, too!), and includes Baked Cheesy Enchilada Chicken Penne and Slow-Cooker Enchilada Sloppy Joes. Enjoy!

ARROZ CON LECHE: MEXICAN RICE PUDDING

This is from Chelsie Kenyon in The Spruce Eats. Chelsie wrote, "Rice pudding is a beloved dessert found in cuisines all over the world, including Mexico where it is called arroz con leche. This version is thick and creamy with the added warm spice of cinnamon and the welcoming chewy texture of raisins. The rice and milk combine with sweetened condensed milk and vanilla, adding richness and sweetness to this comforting dessert.

"When making rice pudding, it is best to use short- or medium-grained rice, such as arborio, as it will give you the creamiest texture. In this recipe, the cinnamon flavor comes from cinnamon sticks, but if you don't have any, simply use one teaspoon of ground cinnamon instead. And be mindful that the raisins need to soak in water before being added to the rice pudding; about 30 minutes in some warm water will plump them up nicely.

"Arroz con leche is served hot with a little sprinkling of cinnamon and perhaps a pat of butter on top."

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 2 to 4 servings

To view this online, go to https://www.thespruceeats.com/arroz-con-leche-mexican-rice-pudding-2343000.

Ingredients

3 cups whole milk

1-1/4 cups water

1 cup rice (short or medium grain)

2 cinnamon sticks

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1/2 cup raisins (soaked in warm water to soften and drained)

Ground cinnamon and butter, for garnish

Directions

Gather the ingredients.

Combine the whole milk and water in a large pot and bring to a slow simmer over medium-low heat.

Stir in the rice, add the cinnamon sticks, and continue cooking at barely a simmer, uncovered, until the rice is softened, for 20 to 30 minutes. Stir occasionally.

When the rice is soft, remove the cinnamon sticks.

Stir in the condensed milk, vanilla, salt, and raisins.

Return to a slight simmer and cook for an additional 10 to 15 minutes, or until most of the liquid is absorbed and the rice has a pudding-like consistency.

Serve hot, topped with a sprinkle of cinnamon and a dot of butter.

Enjoy.

Tip

If you don't often cook with condensed milk, you may want to familiarize yourself with the difference between evaporated milk and condensed milk; they will be shelved together in the grocery store and may have similar looking labels, but they are not the same and can't always be swapped for one another. Sweetened condensed milk is evaporated milk with sugar added; if you use the unsweetened evaporated milk, the rice pudding will not be sweet.

EASY CHILI MOLE

This recipe from Old El Paso begins, "This is a much easier, yet equally tasty, version of the typical long-cooking authentic Mexican main. This mole is made with beef, tomatoes and chili beans, ready in just 30 minutes."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-chili-mole.

Ingredients

1 lb extra-lean (at least 90%) ground beef

1 medium onion, chopped (1/2 cup)

1 package (1.25 oz) Tex-Mex chili seasoning mix

1 can (28 oz) diced tomatoes, undrained

1 can (28 oz) crushed tomatoes

1 can (15 oz) spicy chili beans, undrained

1 oz unsweetened baking chocolate, coarsely chopped

8 soft corn tortillas (6 inch)

Preparation

In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.

Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.

Expert Tips

Regular chili seasoning mix and 1 teaspoon finely chopped jalapeño chile can be substituted for the Tex-Mex seasoning mix.

Serve with a crisp green salad and warm wedges of cornbread instead of the tortillas.

CHEESE ENCHILADAS WITH CHILI GRAVY

This is from Robb Walsh, and adapted by Sam Sifton, in The New York Times cooking e-newsletter. Sam wrote, "Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome."

Yield: 4 to 6 servings; Time: 1 hour

This was featured in "Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table", and can be viewed online at https://cooking.nytimes.com/recipes/1018154-cheese-enchiladas-with-chili-gravy.

Ingredients

For the chili gravy:

1/4 cup neutral oil, like canola, or use lard or chicken or beef fat

1/4 cup all-purpose flour

1 teaspoon kosher salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1 1/2 teaspoons garlic powder

2 teaspoons ground cumin

1/2 teaspoon dried oregano, ideally Mexican oregano

2 tablespoons chile powder

2 cups chicken broth, ideally homemade or low-sodium if store-bought

For the enchiladas:

1/2 cup neutral oil, like canola

12 yellow corn tortillas

3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta

1 medium-size white onion, peeled and chopped

Preparation

Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.

Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.

Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.

Heat oven to 450 degrees.

Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.

Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

MEXICAN CORN BUBBLES

Years ago, when my better half and I first got cable, I was channel-surfing, something most of us have done occasionally. I ran across a baking show on PBS called Breaking Bread with Fr. Dominic, featuring Fr. Dominic Garramone. I fell in love with the show, and watched it almost every time it was on. (Unfortunately, it only ran from 1999 to 2001.)

Anywho, this recipe was featured on his show; you might even find it in one of his many cookbooks (and yes, I’m planning to pick up a copy of at least one or two of said cookbooks).

Makes 24 rolls.

Ingredients

4-1/2 to 5 cups all-purpose flour

1-1/2 cups yellow cornmeal

2 envelopes FLEISCHMANN’S RapidRise Yeast

1/4 cup sugar

4 teaspoons salt

1 tablespoon chili powder

1-1/2teaspoons chopped dried jalapeno peppers

1/2 cup water

1-3/4 cups milk

1/4 cup butter or margarine

1 (4-ounce) jar sliced pimientos, well-drained

4 ounces Monterey Jack cheese, cut into 24 cubes

Directions

In large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, salt, chili powder, and jalapeno peppers. Heat water, milk and butter until very warm (120 to 130 degrees); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 24 equal pieces. Roll each piece to smooth balls; flatten to 3-inch circles with palms of hands. Place 3 to 4 strips of pimientos and 1 cube of cheese in center of each circle. Pull up edges and pinch to enclose filling. Place balls in 2 greased 9-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees for 25 minutes or until done. Remove from pans; cool on wire racks.

SLOW-COOKER ENCHILADA SLOPPY JOES

This comes from Tablespoon.com, and begins, “Seasoned with chiles, enchilada sauce and taco seasoning, this set-it-and-forget-it beef recipe is packed with south-of-the-border flavors.” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 4

To view this online, click here.

Ingredients

2 tablespoons olive oil

1 small onion, chopped

1 lb ground beef

1 tablespoon Old El Paso™ taco seasoning mix

1 can (10 oz) Old El Paso™ enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped green chiles

1/2 cup fresh cilantro, chopped

1 cup shredded Mexican cheese blend (4 oz)

4 soft burger buns

Directions

Heat 10-inch skillet over medium heat. Add oil and onion; cook about five minutes or until soft. Add beef; cook until brown, stirring occasionally.

Spray 7-quart slow cooker with cooking spray. Pour mixture into slow cooker. Stir in taco seasoning mix, enchilada sauce and green chiles. Cover and cook on Low heat setting 4 to 6 hours.

Just before serving, stir in cilantro and 1/2 cup of the cheese. If too saucy, cook uncovered about 30 minutes longer, allowing extra moisture to evaporate.

Serve on buns. Top with remaining cheese. Enjoy!

BAKED CHEESY ENCHILADA CHICKEN PENNE

This is from Old El Paso, and begins, "Want enchilada flavor with the family-friendly ease of a pasta bake? Look no further! This Baked Cheesy Enchilada Chicken Penne fits the bill. Flavorful enchilada sauce and melty cheese combine to create a tasty dinner with just 35 minutes of prep time. One of our favorite things about this creamy chicken enchilada pasta bake is that the spice level is totally customizable, so you can make it to your family’s preference. Perfect for feeding a crowd, this dish will see you through a potluck or a fun family dinner. And if you don’t polish it off in one meal, you’ll have chicken enchilada pasta leftovers to enjoy tomorrow!"

Prep Time: 35 minutes; Total Time: 1 hour 15 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/baked-cheesy-enchilada-chicken-penne.

Ingredients

12 oz uncooked penne pasta (3 3/4 cups)

12 oz Kraft™ Velveeta™ Original Cheese Product, cut in 1/2-inch cubes (from 16-oz package)

1 package (8 oz) Old El Paso™ Shredded Mexican 4-Cheese Blend (2 cups)

1 cup milk

3 cups shredded cooked chicken

1 can (19 oz) Old El Paso™ Enchilada Sauce

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

4 tablespoons butter, melted

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

2 tablespoons thinly sliced green onions

Lime wedges, chopped fresh cilantro leaves and Old El Paso™ Crema Mexicana, if desired

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, using minimum cook time; drain, and set aside.

Meanwhile, in large microwavable bowl, mix cheese cubes, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second increments until cheese melts and mixture is easily stirred smooth.

Gently stir pasta into cheese sauce. Pour mixture into baking dish.

In large bowl, mix chicken, enchilada sauce, green chiles, butter and taco seasoning mix. Spoon over pasta mixture in baking dish.

Bake 28 to 32 minutes or until bubbling at edges (165°F in center). Top with remaining 1 cup shredded cheese. Let stand 5 minutes. Top with green onions. Serve with remaining ingredients.

Expert Tips

The quick microwaved cheese sauce in this chicken enchilada pasta recipe is great for many other applications. Toss with cooked pasta and serve as is, drizzle over cooked potato nuggets, or lay it out alongside tortilla chips as an easy nacho cheese sauce.

To keep this casserole family friendly, we used Old El Paso™ Mild Enchilada Sauce. If you want to give your chicken enchilada pasta bake more of a kick, opt for Old El Paso™ Medium or Hot Enchilada Sauce.

Old El Paso™ Original Taco Seasoning Mix can be used instead of the Old El Paso™ Chicken Taco Seasoning Mix.