Enchiladas By The Hispanic Food Network

Fast and Tasty Enchiladas

06/26/2015

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Ingredients
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Salsa:
1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
Pinch salt
Enchiladas:
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas
Directions

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.

Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.

To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.

Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.

Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Mango Salsa Recipe

Mango Salsa is a fun way to enjoy an easy Mexican recipe wit the fresh flavors of a Tropical island. Whether it's a dinner party, friends over for the football game or a way to keep the kids full before dinner...Mango Salsa with blacks beans is a delicious way to infuse flavor and taste.





FROM OUR AMIGOS AT KRAFT


time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings
what you need
1
can  (15 oz.) black beans, rinsed
1
 mango, chopped
1
cup  drained canned corn
1
 each red and green pepper, chopped
1/3
cup  MIRACLE WHIP Dressing
2
Tbsp.  TACO BELL® Thick & Chunky Salsa
1/4
tsp.  chili powder
make it


COMBINE beans, mango, corn and peppers in large bowl.

MIX remaining ingredients until blended. Add to bean mixture; toss to evenly coat.

REFRIGERATE 1 hour.


TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
kraft kitchens tips
SUBSTITUTE
Prepare using MIRACLE WHIP Light Dressing.
servings
total:
6 servings
healthy living information
Good source of fiber
Good source of vitamin A or C

Diabetes Center
carb choices
carb choices:
2
diet exchange
1 Starch + 1/2 Fruit + 1/2 Fat
nutrition bonus
Not only are the mangos and peppers in this colorful side salad an excellent source of vitamin C, but the beans also provide a good source of fiber.
nutritional info per serving 

Favorite Hispanic Food Blogs

These are some of my favorite Hispanic food blogs. Through extensive research I've compiled the best blogs on the web. Here you'll find everything from Cuban, Mexican, Puerto Rican and Spanish Recipes...to everything in between. If there's a food blog that you like please let us know in the comment box. Click here to find you next favorite Hispanic blog.

Colombian Pork Chops

FROM OUR AMIGA RICA DINHO  MYCOLOMBIANRECIPES.COM

This is an amazing Colombian Recipe we found on one of my favorite websites...enjoy!

We ate pork chops regularly at home when I was living in Colombia, but here in the United States, I don’t make them nearly enough, and that’s a shame! They’re not very expensive and yet when cooked properly, can be as succulent and satisfying as an expensive steak.

While a good pork chop doesn’t need much more than salt and pepper to be delicious, sometimes I like to play around adding different spices. This time I made a dry rub that makes for tender, spicy, deeply flavorful pork chops with just a hint of sweetness. I really love that the coffee doesn’t take over and goes wonderfully with the other spices and the pork. While I share this rub recipe using pork chops, know that the rub is also terrific with pork ribs, pork loin and steak. No matter how you use it, you will love the flavors.



It’s really useful to have a few recipes in your repertoire for those nights when you don’t feel like cooking an elaborate dinner, but you’re craving a good home-cooked meal. One of the easiest and quickest meats to cook are pork chops. Just sear for a few minutes on each side of the pork chop and then finish it off in the oven for 15 minutes. The gentle heat of the oven helps to control the rate of cooking a little better and also prevents the outside from getting burned and dry, before the middle has finished cooking. You can also make this whole process of cooking pork chops easier by using just one pan. The result is a perfectly cooked pork chop, that’s golden and crusted on the outside and perfectly tender and juicy in the middle.


You could also sear these an hour or two ahead of time if you have guests coming over, and then finish them off as soon as you are ready to serve. 

Buen provecho!




Ingredients

• 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
• kosher salt, to taste
• Fresh ground black pepper, to taste
• 4 tablespoons freshly ground coffee
• 1 teaspoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon chile powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

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Directions

1. In a small bowl mix the coffee, brown sugar, paprika, chile powder, garlic powder and onion powder.
2. Season the pork chops with salt & pepper, then cover with ground coffee mixture.
3. Preheat oven to 450°. Heat oil over medium-high heat in a large oven-proof skillet. Cook pork chops until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.
4. Transfer skillet to oven and roast chops, about 15 minutes, turning every 2 minutes to prevent them from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°. The pork chop will continue to cook when it’s resting.

Puerto Rican Bistec Recipe

This is a wonderful Puerto Rican Recipe we know you'll love!

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 4 Hours 55 Minutes
Servings: 6
"Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired."
INGREDIENTS:
2 pounds beef sirloin steak, sliced thinly
across the grain
1/2 cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
1/4 cup distilled white vinegar
1 cup beef stock
1 teaspoon salt
DIRECTIONS:
1.In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.2.When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

From Our Good Amigos At ALL Recipes

Arroz Con Gandules Recipe

Any special occasion meal in Puerto Rico would not be complete without Arroz con Gandules. Afterall, Rice with Pigeon Peas is Puerto Rico's national dish. This recipe is a rice and pea dish seasoned with sofrito and diced ham


See Also: Yellow Rice and Corn- Arroz Amarillo y Maiz- Yellow Rice and Pink Beans
Moros y Cristianos Recipe - Black Beans & White Rice
INGREDIENTS

• 1 tablespoon olive oil
• 1/2 cup sofrito
• 1/2 cup chopped ham (or cooked pork pieces)
• 2 cups rice
• 4 cups water
• 1 packet sazón
• 1 15-ounce can Pigeon Peas/Gandules (drained and rinsed)

• Prep Time: 10 minutes
• Cook Time: 45 minutes

• Total Time: 55 minutes

PREPARATION1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.2. Add the rice, water, sazón and gandules.

3. Bring to a boil. Let boil for 2 to 3 minutes.

4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.

Tip: Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking.

5. When finished cooking, stir the rice before serving. It should be light and fluffy.

Servings: 4 to 6 people.

Cuban Restaurant In Cary, NC Bringing the Flavor

There's some pretty Cuban restaurants in the Triangle area the first one is The Havana Grill.

Here's how they describe themselves. Here at Havana Grill we offer our guest authentic high quality Cuban food with fast and friendly service. Winner of several awards such as The Triangle's “Best Sandwiches Award” as well as voted “Best Desserts” award from CitySearch.

Our Cuban restaurant only uses the freshest ingredients.  You’ll love the varied selection we have to offer in our menu. We cover everything from soups, beans, salads and sandwiches, to chicken, beef, pork and seafood. Not only are we known for cooking up delicious food, our Cuban restaurant is known for our Sangrias and Mojitos which are made from scratch! In addition to serving the best Cuban food in the city, we also offer catering services for all occasions including parties, business events, luncheons and more! 

Best part of all is you don't have to break the bank to have great authentic cuban and delicious caribbean home cooking! 
For the best spanish food in the carolinas please visit us!   
We are Family Friendly and our menu specials change daily. 



We proudly cater to Raleigh, Durham, Garner, RTP, Morrisville, Clayton, Cary, Downtown Raleigh, and others.  Give us a call to see if we cater in your area.

This is another easy Mexican Recipe we know you'll love!

Makes 6 to 8 servings
ingredients

• 8 poblano chiles
• 2 bunches green onions (about 12), dark green tops trimmed
• 2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
• 4 garlic cloves, minced
• Coarse kosher salt
• Corn or flour tortillas
• 2 avocados, peeled, pitted, sliced
• Lime wedges
• Salsa

preparationPrepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.

Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.

Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.

Salsa Orizaba Recipe

Our Salsa de Orizaba recipe is featured on the Hispanic Food Network. by Chef Lynne - CookWithUs.com

Salsa de Orizaba
This is our rendition of the peanut salsa we enjoyed in Orizaba. It took quite a few tries to duplicate the taste and flavor, we hope you like the results.



• 8-10 roma tomatoes, cut in half, seeds removed
• 3 – 4 dried guajillo chiles
• 3 – 4 chipotle chiles
• 1 med. white onion, quartered
• 6 cloves garlic, unpeeled
• 1/2 c. Spanish peanuts, roasted
• 1 t. oregano, dried Mexican
• 1 Tbl. coriander, ground
• ½ t. freshly ground black pepper
• 1 t. sea salt, or to taste

Roast the tomatoes, onion and garlic on a hot comal or cast iron skillet. Turn occasionally so they blister evenly. As each ingredient softens and blackens in spots, remove from heat. Allow to cool. Remove papery skins from garlic.

While vegetables roast, submerge guajillo chiles and chipotle chiles in a bowl of very hot water for approx.15 min. Remove softened chiles from liquid, reserve one cup.

Bring 1 cup fresh water to a boil in a medium saucepan. Add roasted vegetables,(tomato,onion,garlic) salt, oregano, coriander and black pepper. Simmer uncovered for 15 minutes until most of the liquid evaporates. Cool.

While the tomato mixture cooks, chop or crush the roasted peanuts in a molcajete or with a mortar and pestle. (set aside)

In a blender puree the guajillo and chipotle chiles and crushed peanuts in one cup of reserved liquid. Blend until smooth and creamy. Add the tomato mixture to blender and pulse just until blended. Serve salsa at room temperature or refrigerate for up to one week.

Makes 3 cups