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Mexican Fiesta: Tortas, Enchiladas, Tortilla soup with Strawberry Aqua Fresca



Apr 29, 2012, Saturday Dinner

TORTAS -WHAT:
  • small buns
  • avocado
  • cabbage 
  • sliced jalapeños
  • coriander 
  • onion
  • capsicum
  • frontera grill taco sauces
  • salt, pepper, lemon/lime juice
  • dry pasilla chile powder
  • salt, pepper
  • taco seasoning
  • optional tabasco or other mexican hot sauce
TORTAS -HOW:
  • slice the buns in halves and toast/grill both side and set aside
  • cut slices of avocado, season with some salt, pepper and lime juice and set aside
  • thinly slice cabbage and add pepper and lime juice
  • slice onions and capsicum and saute till onions are caramelized, add salt and taco seasoning
  • add taco sauce on both side of the bun, layer onion, capsicum, jalapeños, cabbage, avocado slices.
  • add tabasco or other hot sauce per your taste,  close the bun and put on grill again to compress. 
  • can eat hot or cold
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ENCHILADAS -WHAT:
  • enchiladas size tortillas
  • goat cheese
  • oaxacan cheese
  • corn [used frozen corn]
  • coriander
  • sweet potato fries [from TJ's]
  • frontera grill green chile enchiladas sauce
  • salt, taco seasoning, lime juice
  • tabasco or other mexican hot sauce
ENCHILADAS -HOW:
  • bake frozen potato fries until done but not crunchy
  • mix goat cheese, corn kernels, coriander, potato fries, salt, lime juice and tabasco / hot sauce
  • roll each tortillas with some goat cheese mixure
  • add little green chile sauce on bottom of the baking sheet and arrange all rolled tortillas in it
  • cover all enchiladas with lots of green sauce and make sure to cover corners
  • sprinkle some oaxacan cheese, cover and bake at 350 about 10 - 15 mins.
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TORTILLAS SOUP -WHAT:
  • 6 wine tomatoes
  • garlic - 5-6 cloves
  • olive oil
  • guajillo chiles - 2
  • ancho chiles - 1
  • avocado
  • tortilla chips
  • coriander
  • salt, lime juice, chile powder
  • veg. broth
  • onion - 1 [ cut in 1/3 inch cube ]
TORTILLAS SOUP -HOW: [from Doña Tomás recipe book]
  • put whole tomatoes and garlic in a baking dish. Add some olive oil and bake for 350 for about 45 mins. once done, crush this mixture in blinder
  • put ancho and guajillo chiles in a pan and dry roast for few mins. Take off the heat and add some hot water and let it soften for about 10-15 mins. crush the chiles in blinder
  • add some olive oil in pan and saute onion cubes until translucent 
  • add chile paste and tomato paste. Add veg. broth to make it to soup constancy
  • boil and simmer
  • add salt, lime juice, chile powder per taste
  • when serving, add small avocado pieces, coriander and small tortila chips.
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STRAWBERRY AQUA FRESCA-WHAT:
  • strawberries
  • sugar
  • lime juice
  • water
STRAWBERRY AQUA FRESCA -HOW: 
  • blend strawberries in blender to a smooth paste, add water to blend it properly
  • add water so it is at aqua fresca consistency [this should not be thick like juice or smoothy..it is more like flavored water so should be thin]
  • add sugar and lime juice per taste
  • add some ice cubes and serve chilled

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