Week 25: Mad Fresh Mex

We’re almost halfway through one year of recipes — this being Week 25 and all — but by the look of this menu, my midterm exam has arrived a week early.

Chef Brian’s “Fresh Mex” menu has a long list of ingredients and I’m a bit intimidated by a lot of prep and a lot of cooking going on at once, but after an easy week of making sandwiches I’m ready to jump into the mix in a big way. Here’s what’s cooking, amigos.

Week 25, Meal 1: Marinated pork loin over jalapeno corn pudding, sauteed peppers, smoky ancho sauce

Week 25, Meal 2: Coriander and garlic marinated tuna over corn and black bean salsa, avocado puree, and lime sour cream

Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa

Each recipe makes two servings. Continue reading for the shopping list.

Week 25, Meal 1: Marinated pork loin over jalapeno corn pudding, sauteed peppers, smoky ancho sauce

Pork loin
1 12-14 oz pork loin, trimmed
1/2 small yellow onion, rough chopped
1 jalapeno, seeded and chopped
1 t paprika
1 t cumin
1 t coriander
salt and pepper, to taste
cooking spray, as needed

Jalapeno corn pudding
4 ears of yellow corn
1 clove garlic, minced or grated
1 jalapeno, small diced
salt and pepper, to taste
cooking spray, as needed

Sauteed peppers
2 bell peppers, each a different color (no green), seeded and sliced
1/2 t cumin
1/2 t coriander
salt and pepper, to taste
cooking spray, as needed

Smoky ancho sauce
1 dried ancho chile
3 roma tomatoes, rough chopped with seeds
1/2 small yellow onion, rough chopped
1 clove garlic, rough chopped
1 lime, juiced
1 T cilantro, chopped
1 t adobo sauce from a can of chipotle peppers
salt and pepper, to taste
cooking spray, as needed

Week 25, Meal 2: Coriander and garlic marinated tuna over corn and black bean salsa, avocado puree, and lime sour cream

Tuna
2 5-6 oz. pieces of ahi tuna
2 T coriander seeds, toasted
2 cloves garlic, minced or grated
2 T olive oil
salt and pepper, to taste

Avocado puree (store the half for tacos in the fridge with plastic wrap literally on top of the puree to avoid oxidation)
2 avocado, pitted and rough chopped, get one that is fairly soft so that it purees easily
1 t salt
2 lime, juiced
water, as needed

Lime sour cream
1 c light or non-fat sour cream
4 limes, juiced
Salt, to taste

Corn and black bean salsa
1 15 oz. can black beans, drained and rinsed
1 ear of corn, husked
2 roma tomatoes, seeded and diced
1 shallot, small diced
1 jalapeno pepper, seeded and diced
2 T basil, chopped
2 limes, juiced
salt and pepper, to taste
cooking spray, as needed

Week 25, Meal 3: Chicken tacos with avocado puree, lime sour cream, and grilled corn-jicama salsa

Chicken
12 oz. chicken thighs, boneless/skinless, trimmed
1 t paprika
1/2 t chipotle chile powder
1/2 t cumin
1/2 t coriander
1/4 t garlic powder
1/4 t onion powder
2 t salt
1/2 t black pepper
cooking spray, as needed

Grilled corn-jicama salsa
1 1/2 c jicama, small diced
2 ears corn, husked
1 serrano pepper, seeded and diced
1 t tajin vegetable seasoning
1 T chopped cilantro
cooking spray, as needed

Miscellaneous
2 oz. queso fresco
remaining avocado puree
remaining lime sour cream
4 corn tortillas

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