Tag Archives: healthy mexican

Tex-Mex Sopa de Pollo con Verduras

Tex-Mex Sopa de Pollo con Verduras

  • Servings: 8
  • Difficulty: easy
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Mexican Soups or sopas are soul warming with all those flavors of spicy and salty broth with pops of peppers, cilantro, cumin, chilies. This time of year is just so great for fresh vegetables and fruits. Tonight I wanted to make a veggie packed dish that contained as many fresh veggies that I could force into the pot as possible.

When I do soups I seldom measure anything instead it’s a taste and add process. So I will do my best to remember how much of the spices I used.

Ingredients:
2 chicken breasts (diced small)
1 onion (diced)
3 carrots (diced)
2 zucchini (diced)
2 jalapenos (roasted, seeded, diced)
2 Serrano peppers (roasted, seeded, diced)
1 bunch of cilantro
4 cloves of garlic minced
4 tomatoes diced
1 avocado
1 lime
1-2 tbs of cumin
1-2 tbs of ancho chilli
1 tbs of taco seasoning
2 tsp of cayenne pepper
2 tbs of ghee
1 carton of chicken broth
1 beer

Directions:
1. Super easy but a lot of chopping. I put the onion and ghee in a medium pan and cooked until lightly browned. I added the carrots, chicken and spices and stirred until chicken was mostly done. While that was cooking I light my gas burner and put the corn and peppers on it to char.

2. Everything but the zucchini, avocado and cilantro go into the pot and simmer for 30 minutes. Then I turned off the heat and added the cilantro and zucchini and stirred them for another 10 minutes or so. Taste and adjust seasoning as needed. I serve it over chips and top with cheddar, cilantro and avocado.

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Dallas Brisket Tacos (Mia’s copycat) with Tomatillo, Avocado, Jalapeno Ranch Side salad

Dallas Brisket Tacos

  • Servings: 2
  • Difficulty: easy
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Dallas Brisket Tacos
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Mia’s is a Dallas mexican restaurant dynasty. Two of their popular dishes are their brisket tacos and stuffed Chile Rellenos. This small unassuming house converted to restaurant is where Jerry Jones was rumored to have signed Jimmy Johnson as the Cowboy’s head coach. Mia’s family tree branches off to another Dallas fav, Mi Cocina, which also serves brisket tacos that are pretty similar.

Mia’s has well seasoned and super tender brisket topped with some onions and roasted poblano pepper pieces topped with melted Monterrey Jack cheese. They serve it with a little side of brisket gravy, a simple salad, some slices of avocado, mexican rice and refried beans. It’s a perfect plate.

Cinco de Mayo was rolling around and I wanted to create a nice mexican spread. I’ve recently posted recipes of beef/chicken tacos and enchiladas but I don’t think I have created a proper brisket taco recipe. So poking around for recipes I was reunited with one of my favorite blogs Homesick Texan http://www.homesicktexan.com/ by Lisa Fain. She makes my kind of food and likely eats at my kind of joints. She has been at this for a while and her cookbooks are great imho. I have both.

Ingredients
Brisket
Butchered brisket (size depends upon serving size)
1 yellow onion (rough chopped)
7 cloves of garlic (rough chopped)
handful of cilantro
2-3 jalapeno’s seeded and sliced
1/4 cup of red wine vinegar
4 cups of beef broth
1 mexican beer
1 tbs of cumin
1 tbs of ancho chili powder

2 Poblano peppers (roasted, skinned, sliced)
sliced yellow onion (or grilled green onion)
Fresh shredded Monterrey Jack cheese
Flour tortillas
Kosher Salt

Side Salad with Avocado Tomatillo Jalapeno Ranch Dressing
1 tomatillo
1 avocado
1/4 cup of pickled jalapenos
handful of cilantro
2 cloves of garlic
Juice of 1 lime
4 glugs of Worcestershire
4 glugs of hot sauce
1 tbs white vinegar
1/2 cup of Dukes Mayo
1/2 cup Sour Cream
1-2 tbs of Ranch seasoning
milk or cream as needed

1. Knock out the dressing really quickly. Everything in the blender and blend until smooth. If you need to loosen it up do so with some milk or cream do so.
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2. Brisket. Salt and Pepper it and sear it off in a high heated cast iron skillet. Sear it on all sides and then add to a crockpot. Turn the fire down to medium. Add onions and a little oil or bacon grease to soften. Throw in garlic and red wine vinegar to deglaze the pan. Add that to the crockpot along with everything else on the list.
Cook for 7-8 hours.
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3. About 20 minutes before you are ready to eat. Remove the brisket and let it rest. Shred it with a fork and bring along some of the onions and jalapenos. Char your Poblano peppers, put them in a bowl and cover to steam them. Remove the skin and slice into strips (seeded of course). Slice some onion into strips.

4. Fill your flour tortilla with the brisket, top with peppers, onions and cheese and put the taco under a broiler so the cheese melts. Toss your salad and serve and eat.
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Salsa Verde Turkey Meatballs

Salsa Verde Turkey Meatballs

  • Servings: 2
  • Difficulty: easy
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Salsa Verde Turkey Meatballs
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This is a great gluten free, low carb and possible paleo recipe. We looking for an easy and not too heavy dinner and I was thinking meatballs but decided with a twist. These have a Mexican flavor profile but I didn’t go too heavy with the spice level since we were eating them solo. Had I paired them with noodles or spaghetti squash I would have added some more spice. If you were having a Mexican themed party these would make a good appetizer. We actually had them the next day on a sandwich with some mayo, lettuce, cilantro.
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Ingredients:
Package of Organic Ground Turkey
Handful of Cilantro
2 cloves of garlic
5 Green onions
1 tbs of Cumin
1 tbs Coriander
2 tbs of Kosher Salt
1 tbs Black Pepper
1/4 cup Almond Flour

Salsa Verde
Cotija Cheese
Cilantro
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Directions:
1. Put everything but the last three ingredients into a food processor and combine well. Roll into balls. I use a cookie scoop to stay consistent.
2. In a medium heated cast iron skillet you will want to brown the meatballs on all sides. I huddle them to one side to help get the sides. See below.
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3. In a medium sauce pan add your salsa verde and warm up.

Plate and stop with warm Salsa Verde and cilantro.
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Grilled Chicken Lettuce Taco

Chicken Lettuce Taco

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I grilled up three chicken breasts the other day (see Chicken Kale Salad) for some lunches this week. I had a salad yesterday so decided to go Mexican today. While at Central Market the other day a guy was handing out samples of a salsa called Happy Tomato Fresh Salsa . My wife brought a jar home and I tried it for the first time and it’s really great. All natural and organic with a lot of locally sourced ingredients. Very fresh and it reminds of La Taqueria in College Station ages ago. www.happy-tomato.com

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Ingredients:
Chicken
Organic Free Range Chicken Breast
Organic unrefined Coconut Oil
Penzey’s Buttermilk Seasoning
Penzey’s Ruth Ann’s Muskego Ave Chicken and Fish Seasoning (lemon peel, K Salt, Pepper, garlic, onion)
Smidge of Kosher salt

Happy Tomato Fresh Salsa
Avocado (1/2)
Lime Juice
Bibb Lettuce

Directions:
I made the chicken the day prior and cut it up and served cold. Avocado sliced and diced with lime juice to keep from browning. Happy Tomato Fresh Salsa or anything that is organic, sugar and chemical free.
Assemble like tacos or fajitas.

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