Tag: Jalapeño

Tamale Pie with Cornbread Topping Recipe

Posted on by Christian Guzman

Slow cooked pork, shredded and added to a wonderful red sauce with vegetables, topped with cornbread. It’s comfort food with a kick!

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

Slow cooking the pork is your first step and it will take awhile. To make things easier, I started the pork roast before I went to bed, the night before.

Season the pork and put it in a slow cooker on low and go to bed. You’ll wake up to something smelling amazing in the kitchen!

Allow the pork to cool off a bit before shredding with a fork. Discard the liquid.

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

As with so many of my recipes, you start off with chopping peppers and onions. Always, peppers and onions.

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

I added all the ingredients back into the slow cooker and cooked it down another hour because, once you put it in the oven, it’s only in there for 30 minutes. You’re cooking the cornbread and, if you didn’t cook everything together first, it wouldn’t meld the flavors.

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

Serve with avocado, shredded cheese, jalapeños and sour cream.

Print Recipe
5 from 1 vote

Tamale Pie with Cornbread Recipe

Slow cooked pork, shredded and added to a wonderful red sauce with vegetables, topped with cornbread. It's comfort food with a kick!
Prep Time15 mins
Cook Time8 hrs 30 mins
Cooling Time20 mins
Total Time9 hrs 5 mins
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: Black Olives, Corn, Cornbread, Jalapeño, Pork Roast
Servings: 8
Calories: 435kcal
Author: Christian Guzman

Equipment

  • 4-quart Slow Cooker
  • 12" Iron Skillet (or other deep dish 4-qt baking dish, oiled)

Ingredients

Pork Roast

  • 3 to 3 1/2 pound Pork Roast (4 cups shredded pork)
  • Salt, Pepper and Garlic Powder

Filling

  • 28 ounce Red Enchilada Sauce
  • 14.5 ounce Red Gold Petite Diced Tomatoes, drained or other petite diced tomatoes
  • 6 ounce Tomato Paste
  • 1 cup Frozen Corn or fresh
  • 2.25 ounce Sliced Black Olives, drained
  • 1 Medium Onion chopped
  • 1 Bell Pepper (or 6 mini bell peppers) chopped
  • 4 Garlic Cloves minced
  • 1 large Jalapeño finely chopped
  • 1 teaspoon Paprika
  • 2 teaspoons Cumin

Topping for Filling

  • 1 cup Cheddar Cheese shredded

Cornbread

  • 1 cup Self Rising Corn Meal
  • 3/4 cup Milk
  • 1 large Egg slightly beaten

Instructions

Pork Roast

  • Season pork as desired with salt, pepper and garlic or any other seasoning blend you prefer. Cook on low in slow cooker for 7-8 hours until fork tender. This can be done right before going to bed and the rest can be completed in the morning. If you prefer to cook it quicker, it can be cooked on high for 4-5 hours.

Filling

  • Remove pork from slow cooker and shred with a fork. Discard liquid from slow cooker.
  • Return pork to slow cooker and add all Filling ingredients except cheese. Cook on high in slow cooker for 1 hour.

Assembly

  • Preheat oven to 375°.
  • Pour Filling (except cheese) into iron skillet. Top with shredded cheese.
  • In small mixing bowl, mix cornmeal, milk and egg. Carefully pour on top of cheese and spread to the edges with a spatula.
  • Cook for 30 minutes, or until cornbread is done. Remove and allow to cool about 20 minutes before serving.
  • Garnish with chopped tomatoes, avocado, green onions, jalapeños and sour cream. Serves 8.

Nutrition

Calories: 435kcal

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24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman
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Mild Homemade Ketchup with Jalapeño Recipe

Posted on by Christian Guzman

Homemade ketchup is pretty incredible. You’ll never want to go back to store bought ketchup. Add a little (or a lot!) of jalapeño to suit your taste.

24Bite Recipe: Mild Homemade Ketchup with Jalapeño Recipe by Christian Guzman

This is a great homemade ketchup which you can use to make as spicy or as mild as you like.

Feel free to use different peppers, if you have some from farmer’s market or you own garden.

I see Anaheim peppers frequently at the store. They’re quite mild. Jalapeño is a little more hot. Serrano and Habanero are popular for a spicy alternative.

24Bite: Mexican chile peppers: Arbol, Pasilla, Guajillo, Poblano, Habanero, Jalapeno by Maxim Tatarinov via 123rf.com

I prefer Jalapeño with seeds removed because it adds the flavor but not the heat. It’s all up to you.

If you don’t want it to be spicy at all, add sweet bell pepper instead.

If you don’t have fresh peppers available, try it with a little can of jalapeños or Hatch green chiles.

24Bite Recipe: Mild Homemade Ketchup with Jalapeño Recipe by Christian Guzman

My mom always uses Ceylon Cinnamon. She has for my whole life. She never uses cassia, but I think you could substitute cassia, if you prefer. She tells everyone that, if you ever try *real* cinnamon, you will never go back to cassia.

Organic Ceylon Cinnamon from Kiva

If you decide to double this recipe, be sure to use a larger pan, more like the Dutch oven size.

24Bite Recipe: Mild Homemade Ketchup with Jalapeño Recipe by Christian Guzman

Mom will sometimes can this ketchup if she doubles it, or even triples it. Canning three cups of homemade ketchup isn’t usually necessary around here. I can eat that fast enough, all by myself!



Print Recipe
5 from 1 vote

Homemade Mild Jalapeño Ketchup Recipe

Homemade ketchup is pretty incredible. You'll never want to go back to store bought ketchup. Add a little (or a lot!) of jalapeño to suit your taste.
Prep Time35 mins
Cook Time1 hr 10 mins
Total Time1 hr 45 mins
Course: Sauce
Cuisine: American
Keyword: Homemade Ketchup, Jalapeño, Tomato
Servings: 48 tablespoons
Calories: 15kcal
Author: Christian Guzman

Equipment

  • Electric Blender

Ingredients

  • 1 medium Onion chopped
  • 1 Jalapeño seeded and chopped
  • 6 Garlic Cloves minced
  • 2 tablespoons Olive Oil
  • 1 28 ounce can Whole Tomatoes in Juice
  • 3 ounces Tomato Paste
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Allspice
  • 1/2 teaspoon Ground Ancho Pepper
  • 1 teaspoon Salt
  • 1/4 cup Brown Sugar packed
  • 1/4 cup Apple Cider Vinegar

Instructions

  • Chop onion and jalapeño. Mince garlic.
  • In large saucepan, on medium heat, saute onion, jalapeño and garlic in olive oil until fragrant, about 8 or 9 minutes.
  • Using fork, break apart tomatoes in the can.
  • Add tomatoes, paste, spices, sugar and vinegar to the onion mixture in the saucepan. Stir well. Continue to heat until sugar is dissolved, about 10 or 15 minutes.
  • Remove from heat and cool for 15 or 20 minutes.
  • Using electric blender, blend one cup of mixture at a time until completely smooth.
  • Return to same saucepan and cook on low heat until thickened, stirring occasionally to ensure it doesn't stick to the bottom. About 45 minutes.
  • Makes 3 cups. Allow to cool before storing in the refrigerator.

Nutrition

Calories: 15kcal

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24Bite Recipe: Mild Homemade Ketchup with Jalapeño Recipe by Christian Guzman
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Slow Cooker Chili with Seared Steak Recipe

Posted on by Christian Guzman

Take your chili from ordinary to extraordinary using steak instead of ground beef, slow cooked for a wonderful melding of flavors.

24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman

Making Steak Chili

For the best recipes, start with the best ingredients. If you really want this recipe to be as tasty as it can be, use a good steak.

24Bite Recipe: Rib Eye Steak © foodandmore via 123rf

Mom and I chose a nice Angus Rib Eye Steak because it was on sale this week.

I don’t like a steak by itself. You won’t catch me eating just a steak and mom almost never buys steak, but it looked so good and I knew there was something tasty that could be made with it.

As it turns out, it was the best chili I had ever tasted.

24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman

This makes two quarts of chili and, although it’s the best chili I haver ever eaten, mom turned one quart of it into these chili enchiladas the next day and I thought I was in heaven.

Try Chili Enchiladas Too

24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman (turned into chili enchiladas)

These are made just like the Green Chicken Enchiladas, except with tortilla wrapped scoops of this chili over red sauce with cheddar cheese, onions and sliced black olives.



Print Recipe
5 from 1 vote

Slow Cooker Chili with Seared Steak

Take your chili from ordinary to extraordinary using steak instead of ground beef, slow cooked for a wonderful melding of flavors.
Prep Time35 mins
Cook Time6 hrs
Total Time6 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: Beans, Jalapeño, Steak, Tomato
Servings: 8 servings
Calories: 299kcal
Author: Christian Guzman

Equipment

  • 4-Quart Slow Cooker (i.e. Crock Pot)

Ingredients

  • 1 pound Angus rib eye steak
  • 2 tablespoons Olive Oil divided
  • 1 small Onion chopped
  • 3 Celery chopped
  • 1 Bell Pepper (or 4 baby bells) chopped
  • 1 Jalapeño seeded and finely chopped
  • 5 Garlic Cloves minced
  • 14.5 ounce Diced Tomatoes
  • 15 ounce Tomato Sauce
  • 6 ounce Tomato Paste
  • 15.5 ounce Chili Beans
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Ancho Chili Powder
  • 1/2 teaspoon Oregano

Instructions

  • Heat skillet on high heat for about 4 minutes, add one tablespoon olive oil and continue heating for 2 minutes more. Add steak to skillet and sear on both sides, about 5-6 minutes each side.
  • Once seared, place in slow cooker and cook on high until fork tender, about 3 hours.
  • Take out of slow cooker and allow to cool while dealing with the vegetables.
  • Chop onion, celery, bell pepper and jalapeño. Mince garlic.
  • In skillet, heat remaining tablespoon olive oil on medium and saute the vegetables until fragrant, about 4-5 minutes.
  • Chop steak into small about 1/2" pieces.
  • Return steak to slow cooker. Add vegetables from skillet and all remaining ingredients. Stir.
  • Cook on high for three hours.
  • Garnish with shredded cheddar and chopped green onions. Serve with crackers or cornbread. 8 one-cup servings.

Nutrition

Calories: 299kcal

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24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe

Posted on by Christian Guzman

I recently made Green Chicken Enchiladas. I used some purchased green enchilada sauce but I wanted to try to develop a recipe myself instead. It’s always better when it’s homemade!

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

Identifying Chile Peppers

24Bite: Mexican chile peppers: Arbol, Pasilla, Guajillo, Poblano, Habanero, Jalapeno by Maxim Tatarinov via 123rf.com

The primary pepper in this green enchilada sauce is the Poblano Pepper. It’s the large pepper shown in the image above and is about the size of a typical green bell pepper. It isn’t hugely spicy on the spice scale so any heat to your sauce will be added with the jalapeño.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

To begin this recipe, you will roast your poblanos. I cut them in half and placed them on a sheet pan with parchment paper with skin side up. You can see the difference in size in the image above, with all the Poblanos being in front and the Jalapeños there in the back.

I’m not a fan of very spicy food so I used only two jalapeño peppers and I removed all of its seeds and membranes, which is where you’ll find most of that heat.

Once the roasted peppers are cooled about 10 minutes, you can remove the skin which will now look like a thin plastic film. It’s not really plastic, of course. You peel that off and discard.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

If you prefer more spice, try using a different pepper until you get the taste you like. Anaheims are popular without a tremendous amount of heat. For more heat, serranos and, of course, habaneros are popular. Chipotle and ghost peppers are showing up a lot. Ghost peppers, wow! I don’t even want to think about it.

My mom has taught me to appreciate the taste of the sauce rather than it having so much heat that all you feel is the heat, but I know people have different levels of pepper heat resistance. Mine is just really low. ha!

What are Tomatillos?

24Bite: Ingredients for Salsa Verde sauce: tomatillos, onion, Jalapeno peppers and garlic, cilantro by Maxim Tatarinov via 123rf.com

Tomatillos are small fruits that are covered with a papery husk. That may sound strange at first, but hey, corn is also in a husk and there’s no problem there, right?! Once you peel off the husk, clean off the sticky residue from the fruit before you use it in your recipes. It looks just like a baby green tomato, but it’s not really a tomato.

A tomatillo, just like a tomato, can be eaten raw, chopped in a salad. You can roast them too. Be aware that it will pretty much disintegrate when you roast them so don’t try it on a cookie sheet without raised sides. They could burst and run over into your oven. I didn’t roast them for this recipe, but you could. Just be very careful not to make a mess when you’re transferring from sheet pan to the stock pot.

The tomatillo is a little tart, but not spicy like a pepper. It’s kind of a citrus-y sort of tart. Cooking it gives it a more mellow taste and roasting will bring out the sweet tones through caramelization.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

Canning for Shelf Stability

I didn’t preserve these jars of sauce, but you can, if you like. I ended up with three pints and I just put them in the freezer. But, if you want to can them, be sure to use a pressure canner and can them at 10 pounds of pressure for 55 minutes, or according to your manufacturer’s instructions.



Print Recipe
5 from 1 vote

Green Enchilada Sauce with Roasted Chiles and Tomatillos

A delicious, mild Mexican chile verde sauce, perfect for enchiladas or eaten with tortilla chips. Increase or decrease to your favorite level of spicy heat by changing the peppers.
Prep Time25 mins
Cook Time1 hr 10 mins
Cooling Time30 mins
Total Time2 hrs 5 mins
Course: Sauce
Cuisine: Mexican, Tex-Mex
Keyword: Chile, Garlic, Jalapeño, Onions, Poblano
Servings: 24 1/4 cup servings
Calories: 33kcal
Author: Christian Guzman

Equipment

  • Large Sheet Pan
  • Parchment Paper
  • Stock Pot
  • Immersion Blender or Standing Blender

Ingredients

  • Cooking Spray
  • 2 pounds Poblano Peppers about 7 or 8
  • 2 Jalapeño pepper
  • 2 tablespoons Olive Oil
  • 1 pound Tomatillo about 8 or 9
  • 1 large Onion chopped
  • 1 whole Garlic Bulb minced
  • 3 cups Water
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • Juice of One Lime
  • 1/4 cup Cilantro chopped

Instructions

  • Preheat oven to 400°.
  • Wash and dry all peppers. Cut in half lengthwise. Remove stems, seeds and membranes.
  • Place parchment paper on large sheet pan and spray with cooking spray.
  • Place peppers with skin side up and place in preheated oven. Cook for 30 to 40 minutes until it looks like the skin is charred.
  • Remove from oven, place in a bowl and cover with plastic wrap for 10 minutes. Let them cool a little bit more if they're still too warm to the touch.
  • Carefully remove the thin plastic-y looking skin and chop the peppers.
  • Remove husks from tomatillos and wash to remove the sticky residue. Dry then chop.
  • In a stock pot, over medium heat, add olive oil, onions, garlic, chopped peppers and chopped tomatillo.
  • Cook until onions are a little transparent and fragrant, about 10 minutes.
  • Add water, cumin and salt. Continue cooking, stirring occasionally, for about 30 minutes, until tomatillos are completely soft.
  • Remove from heat and allow to cool for 30 minutes. Add lime juice and chopped cilantro. Stir well.
  • Using an immersion blender, blend well. If using a standing blender, blend about a pint at a time. Makes 3 pints.
  • If you would like to can (preserve) for shelf stability, use a pressure canner at 10 pounds pressure for 55 minutes, or according to manufacturer's instructions.

Notes

1 pint is perfect for my Green Chicken Enchiladas.

Nutrition

Calories: 33kcal

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24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman
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Green Chicken Enchiladas Recipe

Posted on by Christian Guzman

It’s a classic favorite in our kitchen, full of creamy, gooey cheesy goodness. The recipe screams to be doubled so double everything and make it for your next big get together.

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

Green Chile Enchilada Sauce

For this recipe, I’ve used a can of Green Chile Enchilada Sauce because we didn’t have any fresh. I look forward to making a batch of fresh enchilada sauce later and mom wants to try canning it this time! Until then, the purchased canned version is wonderful. No worries!

Recaito Culantro Cooking Base

This is the cooking base I’ve used in these enchiladas for an incredibly delicious added flavor. We use it all the time. It can be added to soups, stews, casseroles and my mom used it as a base to salad dressing one day last week.

Mom loves it so much that she can literally eat it out of the jar with a spoon so be sure to pick some up from your local market or, order from Amazon if you can’t find it because it’s what gives the enchiladas such incredible flavor. You don’t want to leave it out.

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

Culantro vs. Cilantro

I had to do some research before posting this recipe because I told mom how wonderful it would be if we could make our own. First, I discovered that culantro isn’t the same as cilantro (Chinese Parsley). If you look at the label for the recaito, there are leaves shaped like cilantro and there are leaves shaped more spear like. Those long leaves are the culantro. Mom is slightly allergic to cilantro and can’t eat very much of it but the culantro is perfectly fine. She just has to be careful to order the culantro version instead of the cilantro version.

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

Mom ordered some recao seeds from Amazon and we’ll see if we can get them to grow in the Aerogarden and then we’ll have our own fresh recaito! Special thanks to mom’s friend, Dianne Hunt of Same DiNamics Crochet for her invaluable information on recaito.

Spanish Rice

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

I’ve served these enchiladas with Spanish Rice so be sure to pick up my recipe for that as well.



Print Recipe
5 from 1 vote

Green Chicken Enchiladas Recipe

It's a classic favorite in our kitchen, full of creamy, gooey cheesy goodness. The recipe screams to be doubled so double everything and make it for your next big get together.
Prep Time20 mins
Cook Time20 mins
Cooling15 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Chicken, Cream Cheese, Jalapeño, Mozzarella Cheese, Queso Fresco
Servings: 6 servings
Calories: 621kcal
Author: Christian Guzman

Equipment

  • 9 x 11 Casserole Pan
  • Aluminum Foil

Ingredients

  • 12 White Corn Tortillas
  • 1 pound Chicken Breast
  • 4 ounces Cream Cheese softened
  • 1/2 cup Goya Recaito
  • 1/2 cup Sour Cream
  • 6 ounces Queso Fresco Crumbling Cheese chopped
  • 1 Jalapeño, seeds and membranes removed finely diced
  • 10 ounces Green Enchilada Sauce canned or fresh
  • 2 cups Mozzarella Cheese shredded
  • 2 tablespoons Olive Oil

Instructions

  • Preheat oven to 350°.
  • Soften tortillas: brush each with just a dab of cool water, stack, wrap in aluminum foil and put in oven until soft, about 10 minutes.
  • Cut up chicken into 1" pieces and cook in olive oil on medium heat. Remove from heat and chop into small pieces.
  • In medium mixing bowl, stir cream cheese until smooth. Add recaito and sour cream, stir well. Fold in Queso Fresco, jalapeño and chicken.
  • Pour half can of enchilada sauce in 9" x 11" pan and tilt to spread it around the bottom.
  • Place about two tablespoons of chicken mixture in each softened tortilla, roll up and place, seam side down, in pan. Carefully squeeze them in there until all tortillas are in the pan.
  • Add remaining half of enchilada sauce down the center third of each tortilla, leaving the edges open (this will allow them to get a bit crispy in the oven). Distribute the mozzarella cheese across the top.
  • Place in oven, uncovered and cook for 20 minutes, until bubbly.
  • Allow to cool for about 15 minutes before cutting. 6 servings. Recipe can be doubled easily.

Notes

Garnish with bits of cilantro leaves, lime wedges, onion slices, crumbled Queso Fresco, slices of avocado, sour cream and guacamole. Serve with Spanish Rice.

Nutrition

Calories: 621kcal

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24Bite Recipe: Green Chicken Enchiladas by Christian Guzman
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Mexican Cornbread Recipe

Posted on by Christian Guzman

Spice up your cornbread with some flavorful pickled jalapeño.

24Bite Recipe: Mexican Cornbread by Christian Guzman

The secret to my flavorful Mexican cornbread is the pickled jalapeños rather than fresh, raw jalapeños.

You can get these in a “tamed” variety for less heat or go for the full heat. Your choice. Or, if you’re lucky enough to have some homemade pickled peppers in your pantry, give those a go. No matter which you choose, you’ll need to drain them well and dice them.

24Bite Recipe: Mexican Cornbread by Christian Guzman via 123rf.com © Oksana Slepko
Print Recipe
5 from 1 vote

Mexican Cornbread Recipe

The secret to my flavorful Mexican cornbread is the pickled jalapeños.
Prep Time15 mins
Cook Time35 mins
Course: Breads, Side Dish
Cuisine: American, Mexican, Tex-Mex
Keyword: Cheddar Cheese, Corn, Cornbread, Jalapeño, Pepper
Servings: 8 pieces
Calories: 270kcal
Author: Christian Guzman

Equipment

  • Iron Skillet (10")

Ingredients

  • 1 1/2 cups Self Rising Corn Meal
  • 4 teaspoons Sugar
  • 1/2 teaspoon Salt
  • 1 medium Onion finely chopped
  • 1/2 cup Pickled Jalapeños well drained and finely chopped
  • 3/4 cup Cheddar Cheese shredded
  • 1 8.25 oz Can Cream Style Corn
  • 1/4 cup plus 2 tablespoons Vegetable Oil
  • 1/2 cup Milk
  • 2 Eggs

Instructions

  • Place 10" iron skillet in oven and preheat both oven and skillet to 400°.
  • Reserving 2 tablespoons of oil, mix all remaining ingredients in medium bowl.
  • Remove skillet from oven and add 2 tablespoons of oil. Swirl around the bottom and sides of skillet as best as you can without spilling it. Be very careful. The skillet is very hot. Pour any excess oil in corn meal mixture and mix well.
  • Pour corn meal mixture into hot skillet and return to oven.
  • Bake for 35 minutes or until done.

Nutrition

Calories: 270kcal

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24Bite Recipe: Mexican Cornbread by Christian Guzman
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