FUN AND EASY MEXICAN RECIPES

Tired of boring lunches?  It can be tough finding new ways to use familiar ingredients. So you have to try this easy lunchtime Poblano grilled cheese sandwich with Oaxaca cheese and Spanish chorizo. The rajas or strips of charred Poblano peppers provides a mild heat to this hearty grilled cheese sandwich while the smoked Spanish chorizo adds a rich savory element making this a decadent meal perfect for sharing…if you can.

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Grilled Cheese Sandwich with Oaxaca Cheese, Poblano Peppers, and Spanish Chorizo
Serves 1

Ingredients:
1 Poblano pepper
1 tablespoon plus 1 teaspoon olive oil
3 to 4 ounces of Oaxaca cheese, shredded
¼ red onion, thinly sliced
2 slices good quality sourdough bread
1 tablespoon unsalted butter
1 link Spanish chorizo

Procedure:
1. Rub the Poblano pepper with 1 teaspoon olive oil and char over a flame on your stove until completely blackened. Place in a plastic bag for five minutes. Remove from bag and peel off the charred skin. Cut the pepper into thin strips and set aside.

2. Heat 1 tablespoon of olive oil in a small sauté pan; add the sliced red onion and cook until translucent about 3-5 minutes.  Reserve.

3. Thinly slice the Spanish chorizo lengthwise.

4. Lightly butter one side of the two sour dough bread slices. Heat a frying pan over medium-low heat. Place a slice of the bread with the butter down in the frying pan.

5. Assemble the sandwich in the frying pan, layering all of the ingredients. Top with the other slice of bread with the buttered side up.

6. Heat sandwich until the bread is golden brown and the cheese starts to melt. Be careful turning the sandwich over as you do not want all of the ingredients to fall out. Cut in half and enjoy. 

Fried Mexican Empanadas

Empanadas are a tradition in Mexico and across Latin America. These fried dough hot pockets can be filled with everything from Carne, Chicken to Pork. It's easy to make and you'll ove the flavor. Enjoy!

Prep Time: 1 Hour
Cook Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Servings: 24
"These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!"
INGREDIENTS:
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup shortening
1 1/4 cups water, or as needed
 
2 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed
DIRECTIONS:
1.In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.2.Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.3.Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.4.Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Panaderia La Espiga Sweet Treats in Raleigh, NC

I've been to some great bakeries during my time on En La Cocina.Deleon's Mexican Bakery in Spokane, Washington has some of the sweetest treats in the Northwest. Owner Sergio Deleon prides himself on having the freshest pastries in Eastern Washington. The Salvadorean Bakery is a testament to the American Dream. Ana Castro has built a great following with an amazing work ethic and great food to match. But in Raleigh North Carolina there is a Mexican Bakery tucked away in a little strip mall in a predominately Hispanic neighborhood called La Panaderia La Espiga. It features everything Mexicana and more. I just happened to be in the strip mall off New Hope Road and Atlantic when the fresh smell filled the air and my nose took me right inside. I shot some video and a few pictures. If you're ever in Southeast Raleigh check it out. Raleigh is the fastest growing area to Hispanics in the nation!

For More Pictures visit www.hispanicfoodnetwork.com

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