lunaticsinge.com - Mexican Appetizers

Homemade Queso Fresco with Jalapeno and Cilantro

Ingredients:

1/2 gallon whole milk, NOT ultrapasteurized

1/4 cup white vinegar

2 teaspoons kosher salt

2 jalapeno chiles, stemmed, seeded, finely chopped

1/4 cup cilantro, chopped

1. Pour the milk in a large saucepan. Heat over medium-low heat until the milk starts to simmer and a thermometer inserted into it registers a temperature of 195 degree F, about 10 minutes. Turn off heat.

2. Pour the vinegar into the milk, stirring constantly. Milk curds will start to separate and the mixture will begin to look grainy, and separate.

3. Pour the mixture into a small, cheesecloth-lined colander and let it drain over an empty pot until the curds look drier, about 1 hour. Mix in the salt, jalapeno, and cilantro. Weight down the cheese with a clean, heavy pot and refrigerate over night (cheese will be firm). Transfer cheese to an airtight container and discard the cheesecloth. Keep refrigerated for up to 2 days. Make 10 oz.

Steamed Clams with Chorizo and Tequila

Ingredients:

6 oz. raw chorizo, casings removed

2 tablespoons unsalted butter

1 cup white onion, chopped

5 garlic cloves, minced

1 cup anejo tequila

3/4 cup bottled clam juice

Salt and black pepper

2 lbs. clams, littleneck or other, scrubbed

1/4 cup cilantro, chopped

1 loaf sourdough bread

1. Heat a heavy large pot over medium heat. Add the chorizo and sauté until almost crisp, about 6 minutes. Using a slotted spoon, transfer chorizo to paper towels to drain.

2. Discard all but 2 teaspoons of the fat from the pot. Add the butter and onions, then cook over medium -high heat until onion is soft, about 5 minutes. Add the garlic and cook for 1 minute more. Pour in the tequila and clam juice, then bring to a boil over medium-high heat, scraping up the browned bits at the bottom of the pan. Season mixture lightly to taste with salt and pepper.

3. Add the clams to the pot, cover, and reduce the heat to medium. Cook until clams open wide, 4 to 5 minutes. (Discard any cams that remain unopened after 15 minutes.) Return the chorizo to the pot and stir to combine. Divide mixture among bowls, sprinkle with chopped cilantro, and serve with the sourdough for dipping.

Shrimp and Avocado Salad

Ingredients:

1/2 cup mayonnaise

1/2 cup sour cream

1 canned chipotle chile, minced, and 2 tablespoons of adobo sauce

2 tablespoons lime juice

2 tablespoons ketchup

salt and black pepper

1/3 cup red bell pepper, chopped

1 tablespoon cilantro, chopped

1 lb. small shrimp, peeled and cooked

4 Hass avocados, halved, pitted, and peeled

1. Whisk together the mayonnaise, sour cream, chipotle chile and adobo sauce, lime juice, and ketchup in a large bowl. Season to taste with salt and pepper. Stir the bell pepper and cilantro into the dressing and then stir in the shrimp.

2. Arrange the avocado halves, rounded side down, on a platter. Fill the cavities with the shrimp salad. Serve chilled. Serves 4.

Scallop and Shrimp Cocktail

Ingredients:

1/2 lb. jumbo sea scallops (u/15 count)

3 tablespoons cilantro, chopped

1 teaspoon serrano chile, seeded and finely chopped

1/3 cup red onion, finely chopped

1/4 cup lime juice

1/4 cup clam-tomato juice, Clamato

1/4 cup ketchup

1 teaspoon hot sauce

1/2 lb. small shrimp, cooked and shelled

Saltines or tortilla chips, for serving.

1. Bring a large pot of salted water to a boil. Add the scallops and poach gently until they are translucent, about 2 minutes. Drain well and chill. Cut each scallop into quarters.

2. Stir together the cilantro, serrano, onion, lime juice, clam-tomato juice, ketchup and hot sauce in a large bowl until well blended. Gently stir in the shrimp and scallops.

3. Divide among four 6 oz. glasses. Serve with saltines. Serves 4.

Chicken Flautas

Ingredients:

1 large skin-on chicken breast half ( 8 oz.)

2 tablespoons olive oil

Salt and black pepper

Vegetable oil

6 (6 inch) tortillas

1/4 cup Mexican crema or sour cream

1/2 cup iceberg lettuce, shredded

3 tablespoons queso, crumbled

Fresco or feta cheese

1/2 cup Grilled Corn Pico de Gallo

1. Preheat the oven to 350 degrees F.

2. Put the chicken breast on a baking sheet, skin side up. Brush with the olive oil and sprinkle generously with salt and pepper. Bake for 25 minutes or until cooked through. Cool slightly. Remove and discard the skin and bones. Shred the chicken with your hands.

3. In a shallow medium skillet, heat enough vegetable oil to come halfway up the sides of the pan. Lay out the tortillas on a work surface. Put 2 tablespoons of shredded chicken down the center of each tortilla. Roll up each tortilla like a cigar and secure with a toothpick. Working in batches, fry the flautas in the oil, turning once, until golden brown on all sides, about 4 minutes. Transfer to paper towels to drain.

4. Place 3 flautas on each plate. drizzle with crema and top with shredded iceberg lettuce, the queso fresco, and the pico de gallo. Serves 2.

Skirt Steak Quesadillas

Ingredients:

1 skirt steak, 2 lbs.

Salt and black pepper

3 tablespoons mozzarella cheese, shredded

8 (8 inch) flour tortillas warmed

2 Hass avocados, halved, pitted, peeled, and sliced

2 limes, cut into wedges

Tomatillo and Chile de Arbol Salsa

1. Put the steak in a shallow glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand for at least 15 minutes and up to 1 hour, turning occasionally.

2. Heat the oil in a large heavy skillet over high heat. Add the steak and cook, turning once, to desired doneness, about 6 minutes for rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing against the grain.

3. Heat a heavy large skillet over medium-high heat. Add 2 tortillas and warm slightly, about 30 seconds. Top each with 1/2 cup of the cheese, then top with a second tortilla. Cook, turning once, until the cheese melts, about 5 minutes. Open them up and add some of the sliced meat and avocado slices. Transfer to a cutting board. Repeat with remaining tortillas, cheese, meat, and avocado. Slice each quesadilla into four triangles. Serve with lime wedges and Tomatillo and Chile de Arbol Salsa. Serves 4.