Tag Archives: Queso fresco

Enfrijoladas locas!!!

My buddy Dave introduced me to enfrijoladas recently at a Santa Ana restaurant called Potzol den Cano and I have a continual craving for this dish, which is essentially enchiladas, but with bean sauce. It’s possibly the best way to use beans ever.

Wifey Nadia hates enchiladas because she’s not down with the red sauce (which I think is crazy), but she was in love with these because the black beans go so well with chorizo and shredded chicken. Keep reading for the how-to. Continue reading Enfrijoladas locas!!!

Week 31, Meal 3: The fiesta bowl

When I first started this blog, cooking was one of the worst ‘chores’ I had to do. I always felt like it was such a pain in the ass to cook my own meals everyday, so instead, I would hit the drive-thru.

It’s hard sometimes not to get bored or tired of cooking at home–I definitely do that in cycles– but Week 31, Meal 3: Salsa verde soup reminded me why I love to cook.

Toasting the coriander, tearing the husks from the tomatillos and that “a-ha” moment when the salsa verde broth came together revived my senses. Leave in the seeds when you chop up the chiles for a spicier broth.

And about that  bowl of soup? Better and fresher than I could have found in South Orange County at 9 p.m., that’s for sure. Keep reading for the recipe and how-to. Continue reading Week 31, Meal 3: The fiesta bowl

Week 30, Meal 1: Mean green enchiladas

She’s gonna get pissed when I write this, but oh well. Wifey Nadia has some weird hang-ups about her Mexican food. She hates enchiladas because of the red sauce and can’t stand fajitas because of the seasoning. Both dishes are delicious to me, so her disdain for them baffles me.

She had a small panic attack when I told her we were having enchiladas for the first meal back, but I flipped  the script on her, like: “Boo. Chill. They’re salsa verde enchiladas.”

It’s true; she does prefer green sauce to red, though she still seemed a bit skeptical about Week 30, Meal 1: Black bean and spinach enchiladas verde. When it came time to eat, she couldn’t stop telling me how good these were.

And I agree. I’m a fan of black beans and cumin, and they work perfectly here. The smokiness of the cumin mingles with spice from ancho chile powder and a salsa packed with some sizzle from poblano and jalapeno peppers (and if you need more heat, add serranos or more jalapenos). I took one bite in the kitchen after taking the photo above and by the time I actually sat down at the table, I had already finished one enchilada. They look a mess in the pic, but I cracked those open to show you the delicious, meat-free goodies within.

Follow the jump for the recipe and the step-by-step.

Continue reading Week 30, Meal 1: Mean green enchiladas

Menu 30: Veggin’ out

I’m back in the kitchen this week after a long time away from Chef Brian’s menus, and while I have been cooking blog repeats and simple meals at home, I’m definitely glad to be back in the Fat Dude kitchen.

Chef Brian wrote this menu some time ago, meant as a way to get me back into healthy eating after I let my waistline go to hell for the last couple of months of 2011.

But, as it turns out, I don’t need a kick start because I’ve been hitting the gym since the beginning of the year. And now that I have an exercise routine down, it’s time to get the knives out once again. Here’s what’s cooking for Menu 30: Veggin’ out:

Week 30, Meal 1: Black bean and spinach enchiladas verde

Week 30, Meal 2: Veggie-tofu stir fry with umeboshi plum vinegar soy sauce

Week 30, Meal 3: Vegetarian paella

As always, each recipe makes 2 servings, though you might have some leftovers with these recipes. But when has that ever been a bad thing? Follow the link the shopping list. Continue reading Menu 30: Veggin’ out

Week 25, Meal 3: Chicken taco deluxe

The tacos I used to eat were mostly made of that oat-beef crap they sell at Taco Bell.

Sure, I’ve encountered my fair share of traditional tacos (corn tortilla, meat, onions, cilantro, salsa), but never in my life have I eaten as many as I have since coming to work in Santa Ana last year. They’re low in calories, freshly prepared and contain little, if any, processed nonsense.

While I’m all good with simple, I’m definitely not gonna hate when something with many components comes together to create the perfect bite.

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

Continue reading Week 25, Meal 3: Chicken taco deluxe

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.

Continue reading Week 25: Mad Fresh Mex

Week 6, Meal 3: Tortilla soup

I don’t know where in the world you’re reading this from, but I’m writing from sunny Orange County, California where it wasn’t summer until fall and it wasn’t fall until December.

So far this month we’ve had stunning heat and heavy rain, but yesterday we had a beautiful day that started out with light rain dripping from a dull blue sky. I saw some sun in the afternoon, and at night, it was nice and cool near the mouth of the canyon where I live.

It was a day for soup, and lucky for me Chef Brian was serving up a comforting bowl of steamy broth packed with meat and veggies and topped with cheese.

Snuggle up to Week 6, Meal 3: Tortilla soup. Continue reading Week 6, Meal 3: Tortilla soup

Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco

Living in Southern California, you’re always surrounded by amazing Mexican food — real Mexican food, not that Taco Bell shit. Because of that, it’s nearly useless to try and make Mexi dishes at home when there’s probably a taco truck down the street doing it 10 times better.

But I didn’t feel that way with Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco.

The pepper-packed spice mix, vibrant pasilla salsa and tangy lime sour cream elevate this taco from simple made-at-home fare to something far beyond what I thought I could do to Mexican food at home. Continue reading Week 6, Meal 1: Shrimp tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream and queso fresco

Related Posts Plugin for WordPress, Blogger...