I am digging deep into my unpublished recipe archives. As hard as I try, I find myself unable to post recipes as often as I'd like to. Believe me, food blogging is my creative outlet... it's my hobby and joy to photograph food. I still enjoy reading cookbooks, and challenging myself to try new recipes. Sadly, my new job has robbed me of the time it takes for me post a recipe. I admit, that I am a perfectionist. I want my food photos to look nicely plated. I've had a little talk with myself, and I've realized that I should just post the half dozen (or more) recipes I haven't posted, because I was not happy with this final photo. You can't really see the crunchy fish, and that's a shame.
I have a theory, and I'll share it with you. Sometimes, by the time I photograph each step, and complete the recipe-- I'm really hungry! I can sense my husband anxiously waiting for his dinner to set at his place setting, while he's hungrily watched me take photos. So, I rush the shot and there you have it... I hesitate to post the photos. 'Nuff said. Onward and upward with the recipe:
I have made these fish tacos several times. The recipe comes from Food Network's Tyler Florence, and I've made only a couple of changes from his original.
Tyler uses Mahi-Mahi, but I use Cod.
I love the crunchiness of the panko crumbs and the Pink Chipotle sauce. Yes, they're deep-fried, but once in a while... why not?
I keep canned Chipotle peppers in Adobo sauce in my pantry. If you've never used these in our recipes, be aware-- they pack a LOT of heat! Chipotles are smoked jalapenos. I buy these small containers at a local restaurant supply, because they cost just a few dollars for a large package. I portion each one and freeze them. That way, I'm not stuck with an open can of leftover chipotles. Please trust me, when I saw these are HOT! I use only one, instead of Tyler's three. By the way, anytime I use tomato paste, I freeze the rest in 1 Tablespoon increments and freeze it, too.
The pink chili mayonnaise is a blend of sour cream (I used lite), mayonnaise, fresh lime juice and chipotles with adobo sauce. Whir this in a blender and set aside.
Set up a blending station of flour, eggs & water, and Japanese panko crumbs. Cut the fish into 1-ounce strips and dip them into the flour, whisked eggs and then the panko crumbs. Set aside.
Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil.
Drain on paper towels and season with salt. Keep warm until ready to serve.
I like to grate Cotija cheese and I used regular shredded cabbage (while Tyler recommends Napa cabbage). Heat a corn tortilla (on direct heat, or I use a cast iron skillet) I have lime wedges cut and I'm ready to assemble...
...drizzle some Pink Chili Mayonnaise (mine looks thin, because I used lite sour cream)
...squeeze some lime juice, add some cotija cheese and cabbage.
...take a bite. Crunch.
TASTING NOTES: I don't recommend buying those cardboard hard pre-formed tacos. I love the softness of a fresh corn tortilla. The chipotle-sauce is the perfect touch, with it's creaminess and heat. There is a mango-radish that Tyler makes in this recipe, but I never have ripe mangos on hand. Someday, I'll try that. If you want the salsa recipe, click here.
My adapted recipe card is at the very bottom of this post. Well, dear friends-- it's Sunday night. I cooked a lot of Mexican food. Let's hope that I can carve out some free-time to edit the photos I've taken and to write the recipes for you. I miss my blogger friends! I'll eventually catch up and share what I've been cooking....one recipe at a time. If I haven't visited your blog as of late, or I've not responded to your comments or emails-- please forgive me. I don't mean to be rude. Honest!
Is chili meant to be served with or without beans? Ah, that's an unresolved issue-- depending on where you're from and how you were raised. As a kid, my mother made Chili con Carne, because my father was Mexican. My mother never used kidney beans. Ever. She always soaked pinto beans and added them to seasoned ground beef, with lots of onion. The chili was always served with hot flour tortillas and a side bowl of salsa. Mimicking my father, I'd tear each tortilla into quarters, fold over the pointed end and fold it into a scoop to hold a mound of my chili --and eat it with great relish. To this day, I must have flour tortillas when I eat re-fried or chili beans, or something feels like it's missing. I love me some beans, and I do make a delicious pot of chili beans, if I do say so myself. Super Bowl Sunday wouldn't be complete without a pot of my chili con carne.
A year ago, I caught watched a pre-recorded show on the Barefoot Contessa. Ina's friend ("Devon") was showing how she made her award-winning Tex-Mex Chili. I forgot about these photos (which are taken with my old camera), but I do think this recipe is worth sharing.
I was intrigued, because she used brisket, and I happened to have one that was frozen in my garage freezer. Once thawed, I cut it into bite-sized pieces and made sure they were patted very dry.
I also liked that she used fresh tomatoes, bell peppers ...
and strong coffee...
I haven't used any of those ingredient in my own chili, and I've heard that coffee adds another layer of flavor to the spices. Before I made this recipe, I decided to read the review. Whoa! I was taken aback at the backlash of true Tex-Mex lovers who said that this recipe was in no way Tex-Mex! Many reviews said that a Texan would never use beans. Okay. Now, I will agree that I found it very strange that Ina's friend used basil to flavor the sauce. Really? While I love basil, I nixed that idea. Instead, I opted for my beloved cilantro (which Ina Garten strongly dislikes). As a result of my tweaks, I have renamed this recipe to be Cal-Tex Mex chili, because I'm going to use beans. Hopefully, this will give me some leeway in my tweaks and I won't get spanked by my Texan friends.
I also used my own standard seasoning blend of chili powder, oregano, garlic powder and cumin. I keep a bottle of this on hand, as my quick way of seasoning my taco meat, chili or anything I want to give a South of the Border spice. Let's begin:
Once the cut-up beef brisket was patted dry, I seasoned it with salt and pepper. I heated olive oil until right before it started to smoke and then added the meat in batches, so as not to crowd them.
Searing is one of my favorite cooking techniques. I rarely put any kind of meat into a slow-cooker or Dutch oven, unless it's been seared. I think it adds a lot more flavor to my braising liquids and it's worth the extra time. (The printable recipe I will post at the bottom is for 5 pounds of brisket. I actually used 3 pounds and cut the ingredients in half.) Once the meat has been seared in some vegetable oil, set it aside.
All those brown bits are going to give this chili a lot of flavor.
Now, I added the vegetables and I decided to add about a cup of beef broth (which wasn't in her recipe) because I wanted more braising liquid and I wanted to deglaze all of that lovely fond.
After adding a little more oil, I cooked the onion until tender (about 5 minutes). Next, I added the garlic until fragrant (about 1 minute). I added 2 Tablespoons of my Mexican Spice Blend If you like your chili to be really hot, you can add cayenne. I like my chili slightly hot, but not fire-breathing so I don't add cayenne. I felt I had enough liquid, but I love a chili that has a rich red color, and I love to taste tomato. I decided to add two tablespoons of tomato paste.
I also added 1/2 teaspoon of red pepper flakes.
At this point, you could transfer this to a slow cooker. Since I was home, I let this simmer for about a couple of hours. I tasted it. It was good. Dear Texans, I'm sorry. I must have beans with my chili! Kidney beans won't do. I must have pinto beans. I keep an assortment of canned beans on hand, because there is nothing wrong with them-- especially when I don't think to soak dried beans the night before. I always rinse and drain canned beans, though, because I don't like the slimy film from canned beans.
I added two 15-ounce cans...
That's more like it! This smells delicious, but I'm going to add strong coffee. Why not?
1/2 cup strong coffee (and I drink dark roast every morning) should do it. I added the coffee after the beans, instead of before. I don't think it matters, really. No, you can't taste "coffee", but I think it made the sauce taste richer with more depth of flavor. I let this simmer for 2 1/2 hours and it was time to serve this:
The chili con carne that I make is very thick, with a rich and spicy sauce. I would call this more of a "stew", since the sauce has more liquid to it. The brisket was very tender, since I cooked it low and slow for more than two hours. You can leave out the beans, and I still think this would be delicious. Would I make this again? Yes, because anything with Mexican seasoning, a sauce with the background of tomato and bell peppers is a winning combination. Searing the meat can take up to 30 minutes, but I think it's well worth it.
I do need to make a batch of my own chili con carne. It's been far too long, and I don't have a recipe. I just grab some of this and some of that. I'll have to take the time to measure it so I can share it with you. Then, I'm ready for a Chili Throwdown with Ina's friend. Basil in chili? Really? That must be a Hampton thing. So while Ina's friend, "Devon" showed how two make her award-winning Tex-Mex Chili, I think I'd made enough tweaks to call this my own Cal-Tex Mex Chili! To see the original recipe, click here. Otherwise, a printable recipe (with my own tweaks) is at the bottom of this post.
Don't let my platinum blonde hair color fool you (Spare me the quips on blonde jokes, please. I used to tell them, and now I am a blonde! ) As a young kind (see below) was born with thick black hair, that turned light golden. As I began to mature, my hair turned the shade of my father's dark brunette. In my early 20's, grey hairs began to reveal themselves startlingly early. My mother's German DNA was beginning to take over my father's Mexican DNA. Pardon the pun, but I do have Hispanic roots.
Dad, Mom, Me (check out the German Dirndl), Alan (nice Lederhosen, eh?) and Fred
While my dad was stationed in Austria, he met the woman who would become his wife, and mother to his children. My late father was born in Oxnard California. His father came from Spain, and married a woman of California-Indian descent. I'm still searching for my ancestry, but haven't discovered a lot about my Great-Grandmother. Dad's mom (my "Nana") passed away when I was in elementary school, and we didn't visit her often. (I suspect that the Mother-In-law & Daughter-In-Law wasn't the most loving.) However, I can vividly remember how she made homemade tortillas and refried beans. To this day, I cannot eat refried beans without flour tortillas. It's blasphemy! I'm thankful that Nana taught her daughter-in-law (that would be my "Mutti") how to make Beef Enchiladas that are out-of-this world good. I can make them, from memory, and they have become infamous among my family and lifelong friends as "DA's Enchiladas"...and, if I do say so myself, they are addicting!
So, I got to thinking-- why is it that I don't share more of the Mexican recipes that I have been making for decades? Mexican cooking has become so much of my cooking repertoire that I've never thought to create a recipe with measurements. As soon as the holidays slow down, I will start to do that.
Chili Gravy is an entirely new discovery for me. I don't like canned Enchilada sauce. I never have, and I make my own (yes, I'll post it). I bookmarked this recipe a while ago, when I saw on a blog that I have been following for quite some time, called "Eating Etc." I love Cheese & Onion Enchiladas, and I've been known to order this at a local Mexican take-out restaurant. After reading her recipe, I soon realized that I could make this very easily, because I have all of these recipes on hand. I decided to do a little research on Chili Gravy, and this is what I found:
Chili gravy” (or “chile gravy") has been called the soul of Tex-Mex. It’s popularly served with enchiladas (and is sometimes called “enchilada sauce"), but is served with tamales and other dishes as well. The brown gravy with Mexican spices has been described as neither truly American nor Mexican. Chili gravy is said to have been invented by Anglo-owned Mexican restaurants, such as those in San Antonio.
“Chili gravy” is cited in print from at least the 1890s. “Chili gravy” was sold in cans by the early 1900s.
DISCLAIMER: The few times that my California feet have touched Texas soil is making a flight connection through Dallas/Ft. Worth Airport. Decades ago, I drove through Texas on a endless long car journey from Florida to California. We never stopped there to eat, as we were headed to Las Cruces, New Mexico. Therefore, I have not experience true and authentic Tex-Mex. There appear to be many different versions to making Chili Gravy. With that said, I'm sharing this particular recipe with you, because I loved so many things about the recipe. First, the chili gravy is very fast to make:
While I prefer using fresh herbs and garlic, I do keep an ample supply of dried spices and herbs. You need, cumin, oregano, garlic powder, chili powder, salt & pepper. Odds are (if you love Mexican food) you have these on hand. Begin with heating oil in a medium skillet (or a pot) over medium-high heat. Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.
Add remaining the spices ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
This step is important, because "blooming" the spices really brings out the flavors. Trust me.
Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. May add water chicken broth to adjust thickness, if necessary. NOTE: I added more chicken broth, as this gravy becomes surprisingly thick. See what I mean?
I present to you Chili Gravy in 20 minutes. Amen.
VERDICT: I think I've discovered one of Tex-Mex's best kept secrets. I really need to travel to the Southwest (or is it Southeast?) more often. This chili gravy is liquid gold, I tell ya! I'm used to a tomato-based enchiladas sauce, but this gravy has a smoky flavor of cumin that comes through. The chili powder doesn't overpower the flavor one bit. The ratios are perfect, to me, keeping in mind this is my first (and not last) venture into making this Tex-Mex sauce. I can already imagine the possibilities... where was I? Roll up your sleeves, I'm about to take you one more level into cheesy goodness. Grab your Lipitor, because we're kicking up the flavors a few pounds notches:
Ask your husband to Grate cheese. Lots of it. I used a blend of medium and sharp cheddar. Mince some onion. NOTE: I rarely buy pre-grated cheese. Did you know that you can often find corn starch and additives so that the cheese doesn't clump? Just sayin'...
Pour 1 to 2 teaspoons oil in a small or medium skillet and heat tortillas, one at a time, on each side. Layer on plate and cover with paper towels (blot them) until all are heated. NOTE: We're not making taco shells, so you don't need a LOT of oil, and you aren't trying to deep-fry them. We're just softening them a bit. TIP: I've been known to quickly wet corn tortillas and to steam them in the microwave. Pour about 1/2 cup sauce into the bottom of a casserole dish or 7x9 dish.
Add some cheese and chopped onion. (Yes, you can use beef, chicken, tofu, whatever sounds good to you.)
Here we go...That's right...cover the enchiladas with this tasty chili gravy
.
We're not finished yet! We need more cheese...and more onion.
I made a smaller casserole and used some pre-shredded cheese blend that I buy at Trader Joe's. What? Didn't I just denounce the virtues of pre-shredded cheese? Okay, I do buy these for pure convenience and I wanted to compare the results. That's my story and I'm stickin' to it. The oven should be preheated to 450F. Bake until bubbly. In my oven, that took about 20 minutes. Oh, look!
Our kitchen smelled like a local cantina. Corn tortillas and sauce... Mmmmm.
Rather than serving beans and rice, I did make a healthy Honey-Lime vinaigrette with a fresh Spring Mix and some grated Cotija cheese. I'll have to recreate that dressing, as it was worthy of guiltless second helpings.
...though I have to say that a side of beans and rice would be quite lovely.
My husband and I each ate two three, Forgive help us.
VERDICT: Excellent! Easy. Perfect make-ahead meal to put together on a busy work night. Make double...triple the chili sauce. Freeze it. Can it. Sell it! So, um the next morning day I had some chili gravy left over...
...and I made three more enchiladas and added some sliced black olives. I can clearly see the difference in using pre-grated cheese, though. It baked a lot drier and browned more. Minor details, though.
...but it tasted just a delicious. Maybe even more.
I think the chili gravy could easily be adapted for a vegetarian, by substituting vegetable broth instead of chicken broth. I have my sights set on slathering scrambled eggs with this gravy. I have visions of a breakfast-style casserole with tortilla chips, and cheese and.... well, I'm listening. Any other suggestions?
Thanks, Lady JayPee for posting this recipe. Please pop in and pay her site a visit. She shares the same mission that I have in the way that I cook and bake-- scratch ingredients, fresh, organic and home-grown, when possible. I've made her Corral Rolls and her Chocolate Cake with Caramel Frosting several times. They are family favorites.
I have posted a printable recipe for the enchiladas and the chili gravy. If you try this, and I hope that you do, you will never have to order this at a restaurant. It's that good!
