Thursday, April 28, 2011


This past month, our cooking club put on a pre-Cinco-de-Mayo fiesta, and ever since, I CAN NOT shake the craving for Mexican food!

The weather was perfect for a little al fresco dining, and we had a blast sitting by the fire and eating some AMAZING Mexican food.

I may have since started frequenting Baja Ranch Market and buying avocados, limes and cilantro in bulk. Perhaps.

(What, you don't have coffee mugs filled with cilantro in your fridge?!)

On The Menu:

Margaritas (of course!)
Pico de Gallo and Guacamole
Agave Cornbread Muffins
Pinto Bean Salsa Salad
Zucchini Black Bean Casserole
Spanish Rice
- 1 c. rice
- 2 tbs. olive oil
- 1/2 c. tomato sauce (the kind that comes in a can - not pasta sauce)
- 1/2 c. canned, diced tomatoes
- 1 1/4 c. water
- 2/3 c. frozen corn
- 2/3 c. frozen peas
- salt, pepper, and oregano to taste

In a cast iron pot, combine rice and oil. (If you don't have a cast iron pot, any pot will do!)
Turn the heat to high. Stir the rice constantly. As the rice heats, it will start to turn golden brown and start popping in the pot. Keep stirring and don't let the rice burn!
When the rice is a deep golden brown, and before it gets burned, add the liquids, veggies, and spices.
Bring the mixture to a boil.
When the mixture is boiling, cover the pot, and let simmer for 25 minutes.
After 25 minutes, remove from heat.
Fluff with a fork and serve!

Chicken Enchiladas
-Pulled Chicken
- Tortillas
- Enchilada Sauce (I used Trader Joes)
- Grated Mexican Cheese

Pour about 1/3 cup sauce in a shallow dish.
Heat tortilla in a dry pan, about 15 seconds each side.
Dip tortilla in sauce to coat.
Fill with about 1/4 cup chicken.
Roll up and place seamside down in casserole dish.
Sprinkle cheese on tip, and bake about 15 minutes in a 350 degree oven.

Veggie Enchiladas
- 1/2 lb sweet potato, cubed and steamed about 15 minutes
- 1/2 cup corn kernels
- 1/2 cup black beans
- 1/2 cup + 1 jar salsa verde (I used Trader Joes)
- Grated Mexican Cheese

Combine potato, corn, beans and 1/2 cup salsa.
Follow the same method as for Chicken Enchiladas, using the Salsa Verde as the 'Enchilada Sauce'.
*Note - do NOT skip the heating of the tortillas as I did. Turns out this is an integral step, as it makes the tortilla pliable. Otherwise your 'enchiladas' will be more like a 'broken tortilla casserole'...oh well.

And let's not forget about dessert:

Chocolate Chipotle Brownies
Chocolate Flan Cakes (with some adaptations from here and the chef...)

So delicious!

I can't wait to see what we cook up next month!


  1. Delicious! You're making me crave Mexican food at six in the morning. I LOVE Cinco de Mayo. My daughter is full Mexican, so each year I use that as an excuse to pig out at a restaurant. Whatever works. :)

  2. whoa whoa whoa... a cooking club! you've got the right idea .. that's amazing!