Shannon's Cookbook

Anyone who knows me well, knows that chilequiles are my favorite Mexican dish. This version, with tomatillo cream sauce, is based on a version I had while in Mexico. The recipe for the salsa roja is adapted from a friend's. Chilaquiles 1 lb chicken breast, poached and cooled in broth 12 stale corn tortillas cut in strips and fried in vegetable oil Mexican blend cheese Shred chicken. Spread tortilla strips in bottom of baking pan. Sprinkle chicken over the top. Pour tomatillo sauce over the chicken. Sprinkle generously with cheese. Bake at 350F until bubbling, about 20 minutes. Tomatillo Sauce 1 lb tomatillos, husked, rinsed and chopped 1 small can green chiles 1 small onion, chopped 1 t cumin 1 clove garlic, minced salt to taste half and half Combine sauce ingredients (except for half and half) in a small sauce pan and simmer for about 10-15 minutes, or til tomatillos soften. Blend in the blender. Cool and add half and half. Set aside. Salsa Roja 1 large can diced tomatoes 1 smal...

I am not sure where I ever found this recipe, but I am SO glad I did. The combination of the cinnamon and orange juice along with the beef creates an incredible soup. The original recipe calls for raisins and chocolate to be added, but that just doesn't sound good to me. I have never added it. 2 tablespoons olive oil, divided 1 lb boneless stewing beef, cut in to chunks 2/3 cup red wine 1 onion, chopped 1 green pepper, chopped 1 small fresh red chili pepper, chopped (I used a cayenne) 4 cloves garlic, minced 1 carrot, sliced 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon dried oregano, rubbed 2 bay leaves 1/2 cup fresh orange juice 1 (14 ounce) can diced tomatoes, not drained 5 cups beef broth 1/4 cup white or brown rice (I used brown as I had some leftover from lunch) fresh cilantro, for garnish Heat half the oil in a large soup pot over medium high heat, add the meat and brown on all sides. Add the wine and simmer for a few minutes. P...

I created this recipe to use up chorizo sausage that I had, along with potatoes, and some leftover black beans and rice. 1 lb. chorizo 1 small onion, diced fine 1 minced garlic clove 1 small can diced tomatoes 1 chicken bouillon cube 6 small potatoes, diced leftover black beans and white rice olive oil Pour oil in to pan. Turn up heat to medium high. When oil is almost smoking, add chorizo. When sausage is well browned, add onion. Cook about 5 minutes. Add garlic. While stirring, add potatoes, tomatoes, bouillon, and 1 can water. Bring to boil, add beans and rice. Turn heat to medium, and simmer soup 20-30 minutes. Variations: Add your favorite beans. Add cilantro just before serving. Add leftover pork or chicken. http://media-files.gather.com/images/d32/d945/d743/d224/d96/f3/full.jpg

Tonight is another dinner where I looked in the pantry to see what I had and what I could create. I had canned chipotles in adobo, cilantro, fresh limes and dry black beans. This is the recipe I came up with. (Measurements are approximate, since I didn't measure anything). Chicken 1/3 cup fresh lime juice 4 cloves garlic, chopped 2 chipotle chiles in adobo ¼ cup minced cilantro, divided pinch of salt 1 pound boneless skinless chicken breast, cut in to thin strips or dice olive oil For the sauce and marinade: Mix lime juice, garlic, chipotles in adobo sauce, a handful of cilantro and salt. Pour a little of the sauce over chicken and mix until well coated. Reserve the rest of the sauce. Marinate for 4 hours minimum. Remove chicken and drain off excess sauce. Heat a medium sized sauce pan coated with olive oil. When pan is hot, add chicken and sauté until golden brown. Add rest of sauce and simmer about 15 minutes until chicken is cooked through. Stir in cilantro and stir once more. Y...