Category Archives: Mexican Flavors

Black Bean Enfrijoladas

Today I’m here to offer you another version of my favorite black bean chilaquiles.  The original recipe gives you a riot of textures and bright flavors: the salty crunch of tortilla chips, lime, feta, chunky salsa, cilantro, a drizzle of crema, maybe even a few crisp radishes, all supported by a spicy puree of black beans, smoky chipotles, and garlic.  A bowl of those chilaquiles is one of my favorite foods.

But some days call for something a little simpler, a little healthier, and a heck of a lot less work.  On those days, lately, I’ve been making this version of the recipe instead.  The backbone of the dish, the spicy black bean puree, is unchanged from the earlier recipe.  But once the beans are ready, I don’t fuss with the little bowls of assorted toppings or with baking or frying the tortillas into chips.  Instead, I just dunk warm corn tortillas into the beans and then fold them into quarters right on our plates, topping them with a scoop of salsa, avocado, a handful of toasted pine nuts, and a dusting of cilantro.  With a salad alongside, dinner is served.Black Bean Enfrijoladas Continue reading

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Tomatillo Pizza with Cilantro Pesto

I don’t think of myself as a huge fan of fusion food, whatever that is.  I like a certain harmony in the flavors of a meal, and I think that can be harder to achieve when you bring wildly diverse cuisines onto the plate at once.  But every once in a while I go there.  And every once in a while it works.  Take this pizza.

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Five-Minute Fresh Tomatillo Salsa

Oh, school.  Its arrival is so bittersweet.  Even though I liked school as a kid, I was never quite ready for summer to end–who is?  And now that it’s my own kids heading happily back to class, a part of me is sorry to see them go.  (Another part of me is looking forward to a few mornings a week alone with my baby, of course, and to the single hour of silence in my day at her naptime.)

So yesterday we celebrated the Last Day of Summer Vacation with swimming, ice cream cones dripping onto the sidewalk, and an afternoon in the park.  Today dawned all business instead: breakfast, brushed hair, a stocked backpack, and then a bike ride to school to deliver our oldest to the rigors of first grade.  (It looked pretty fun, actually.)

And by the end of the day we were all exhausted.  Quesadillas, rice, beans from a can.  And this salsa.  This salsa!  It brightened everything right up.  Bring home a pound of tomatillos and a lime next time you’re out, and in five minutes you’ll be cheered right up.  Have the energy to go beyond quesadillas?  I love tomatillo salsa on black bean tacos, taco salads, huevos rancheros, and chilaquiles.  Especially chilaquiles.  Maybe it’s a good thing that the seasons are changing after all. Continue reading

Three Pepper Breakfast Burrito

I understand that school is starting again.  Like, this week.  Like, maybe tomorrow.  Soon.  I am so not ready.  Here’s how I like to start my mornings: slowly.  With a cup of coffee.  Here’s how I start my mornings on school days: “Put on your shoes!  Where are your shoes?  Where’s your other shoe?  Has anyone seen the other shoe?”  Times three.Yes, I understand that you have a better system for school mornings.  Which is why I’m giving you this recipe.  Continue reading

Layered Enchiladas with Potatoes, Onions, and Peppers, Hopefully with a Fried Egg on Top

Is it wrong to tell you, right off the bat, that these enchiladas–any enchiladas, really–are just an excuse to eat that sauce we made yesterday?  We loaded them up with good toppings, too–avocado, sour cream, a fried egg…what?  You don’t top your enchiladas with a fried egg?  It’s high time, I tell you.This dish has all the flavor of good Mexican food without the fussiness of individually-rolled enchiladas.  Continue reading

Red Chile Sauce, or, Easy Homemade Enchilada Sauce

Roundabout late afternoon, while I’m (doing a million other things and) waiting for inspiration to strike in the kitchen, it’s usually safe to start with a sauce.  A pesto, a garlicky yogurt sauce, a lemony harissa number? It’s easy to take it from there: a pesto might lead to pasta, a yogurt sauce will inspire something to dunk in it, and that lemony harissa is a treat with eggs.Today, unable to stare down the mountain of gorgeous produce in my fridge, I retreated instead to a pantry shelf for a jar of dried guajillo chiles from our Tonnemaker’s CSA.  A spicy paste of red chiles is the answer to a number of questions at our house, such as: “What should I pour over rice and black beans and vegetables?” and “What would be good on this taco salad?” and “How should I sauce my enchiladas?”  And if there’s any of this sauce left over after dinner, the question immediately becomes, “How soon is morning so I can make huevos rancheros?”  Continue reading

Chipotle Baked Tofu

There’s no accounting for taste.  Thanks to the wonders of modern technology, I can see which posts are most popular among you, dear readers.  And I have this to say: zucchini fritters?  Really?  Aren’t you sick of zucchini yet?  (I mean, they’re great, but….)  And I also have this to say: you are missing out by passing over that Sloppy-Gloppy Crisp-and-Crunchy Tofu Reuben Sandwich.

Can I at least convince you to try the tofu part?

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