salsa Archives -

September 11, 2014

Pulled Pork Nachos

I made one of Pioneer Woman’s pulled pork recipes a couple months ago (which, btw is fantastic) and it made so much, I ended up storing the leftovers in the freezer and then forgot about them. I recently came across the container of shredded pork and wondered how I could use this tender and juicy meat in a meal that was more exciting than sandwiches. And then it dawned on me… Pulled Pork Nachos.

After making these nachos with the leftover pulled pork, I decided it was so good that next time I would actually make the pulled pork just so that I could make these nachos. After making nachos several times in the past and ending up with sad empty chips at the very bottom, I’ve learned that the only way to avoid this is to use a big baking sheet and spread a single layer of chips followed by toppings (in this case, pork, black beans, red onion, and cheese) and repeating the layers until the chips and toppings are entirely used. This works so much better than simply pouring out the whole bag of chips and piling the toppings over them all at once. After the nachos are baked and the cheese becomes melty, add some chopped cilantro and sliced radishes on top for an extra fresh tasting crunch. Serve with salsa, guacamole, and pickled anaheim peppers. The pickled peppers add a nice tangy spice. I actually think they are one of the key elements that make these nachos crazy good, so try not to leave those out.

This dinner comes together in minutes if you already have the pulled pork and pickled peppers prepared ahead of time. Nothing like fancy nachos to make busy weeknights feel more fun!

Pulled Pork Nachos

Ingredients

14-ounce bag tortilla chips
3 cups shredded pulled pork, I used this recipe
1 15-ounce can black beans, rinsed and drained
⅓ cup finely diced red onion
8 ounces Monterey Jack Cheese, grated
1 small bunch radishes, sliced
1 small bunch cilantro, chopped
For serving:
Pickled anaheim peppers (see recipe below)
Salsa and guacamole

Instructions

Preheat oven to 350.
On a large rimmed baking sheet, spread half of the tortilla chips. Layer with half of the pulled pork, black beans, onion, and cheese. Repeat once more with remaining ingredients.
Bake for about 20 minutes, until cheese is melted. Top with radishes and cilantro. Serve with pickled peppers, salsa, and guacamole.

Notes

adapted from Bon Appetit

Pickled Anaheim Peppers

Ingredients

2 anaheim peppers
½ cup cider vinegar
1 tsp honey
½ teaspoon kosher salt
¼ teaspoon mustard seeds

Instructions

Cut the stems off the peppers and use a paring knife to scrape the seeds out of the centers of the peppers. Slice the peppers into ⅛-inch thick rings.
In a small saucepan, bring 3 cups of water to a boil. Add the sliced peppers and cook the peppers on low for 2 minutes. Drain and add peppers to a small glass jar.
In a small mixing bowl, combine the cider vinegar, honey, and salt. Stir until salt and honey are dissolved. Pour mixture over the peppers and sprinkle in the mustard seeds. Allow peppers to sit in the vinegar solution for at least a few hours before serving. Keeps in the refrigerator for at least 2 weeks.

August 28, 2014

Chipotle Chicken with Mango-Tomato Salsa

Let’s try to squeeze in just a few more summer meals before the season nearly ends. This chipotle chicken with mango-tomato salsa is a little spicy, a little sweet, and very refreshing. Sur la Table was featuring half-off some of their cooking classes and Ryan and I took advantage of it by going on a double date with some friends. We took the Fresh & Healthy Mexican Cooking class. To be honest, I really don’t feel like I learn a whole lot about cooking from the cooking classes, but I do feel that the classes are a fun way to gain exposure to new types of dishes and flavors that I don’t usually cook. Take this chipotle chicken dish for example. Usually Ryan and I steer clear of dishes that mix savory and sweet, but we loved the combination of flavors in this particular dish. The sweetness of the mango is a nice contrast to the subtly smoky and spicy chicken and it helps to bring brightness to the whole meal. Just shows how our tastes evolve and change over time.

The chicken is marinated in a pureed sauce of fire-roasted tomatoes, onions, chipotle chiles in adobo sauce, and a variety of spices. We did not puree the ingredients into smooth sauce when we made the marinade in class, but I feel that the pureeing step is helpful in getting the marinade to adhere to the meat. It is important to allow time for the marinade to cool before pouring it over the chicken in order to avoid heating the chicken. This is a great marinade with or without the mango-tomato salsa, but the salsa really does add an element of complexity to the chicken. The mango-tomato salsa is also a great summer salsa to enjoy with some tortilla or pita chips. Serve the chicken with a fresh salad on the side for a vibrant and healthy meal.

Chipotle Chicken with Mango-Tomato Salsa

Serves: 8

Ingredients

Chicken Marinade

1 tablespoon olive oil
1 yellow onion, diced
1 garlic clove, minced
1 15-ounce can diced fire-roasted tomatoes
½ cup cider vinegar
1 tablespoon honey
2 teaspoons ground cumin
2 teaspoons dried oregano
1 chipotle chile in adobo, diced
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh lime juice
3-4 pounds boneless skinless chicken thighs

Mango-Tomato Salsa

1 ripe mango, peeled and diced into ¼-inch cubes
½ medium red onion, peeled and minced
1 jalapeño pepper, seeded and minced
2 roma tomatoes, diced
¼ cup minced cilantro
2 tablespoons fresh lime juice
kosher salt and ground black pepper to taste

Instructions

Chipotle Chicken

In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until onions are soft, about 5 minutes. Add the garlic and stir for another minute. Add the canned tomatoes and continue to cook, stirring occasionally, until sauce reduces slightly, about 8-10 minutes.
Add the vinegar, honey, cumin, oregano, chipotle pepper, and salt and stir to combine. Continue to simmer over low heat until sauce slightly thickens and reduces by about ⅓, about 15 minutes. Add lime juice and additional salt and pepper to taste. Remove from heat and cool completely.
Transfer to a blender or use an immersion blender to puree marinade until smooth.
In a gallon sized ziploc bag, add the chicken and the marinade. Seal the bag tightly and squeeze the bag to evenly coat the chicken with the marinade. Marinate the chicken at room temperature for 30 minutes or in the refrigerator for 2-4 hours. While meat is marinating, prepare the Mango-Tomato Salsa.
Remove the chicken from the marinade and place on a grill over medium heat. Grill chicken until meat reaches 165 at the thickest part, about 3-4 minutes per side. Allow meat to rest for 5 minutes.
Serve with Mango-Tomato Salsa.

Mango-Tomato Salsa

In a medium mixing bowl, use a rubber spatula to gently combine the mango, onion, jalapeño, tomato, cilantro, and lime juice. Season to taste with salt and pepper.

Notes

adapted from Sur la Table

May 5, 2014

Creamy Guacamole and Hot Salsa

Our family likes avocado everything. On toast, in soups, in salads, in sandwiches… to us everything avocado is delightful and delicious. One thing that is NOT delightful for my kids is raw onion, so chunky guacamole does not go over well with them, even though they love avocado. Once I started making guacamole in the food processor to achieve a super smooth and creamy guacamole, my kids devoured it. Fine with me too, no chopping or dicing, throw everything into the food processor, and it’s done. What’s not to love about that?!

The salsa recipe is one that my father-in-law came up with. Yes, I have a father-in-law that can cook like no other. Having dinner at my in-laws is always a big treat. Since being married to my husband, I have developed my taste for hot and spicy foods. And this salsa is hot. If you prefer a more mild salsa, leave out the jalapeños, and reduce the amount of crushed red pepper and cayanne pepper. While I often enjoy using fresh herbs, this recipe actually works better with dried parsley and cilantro. The dried herbs soak up the crushed tomatoes and help to thicken up the salsa. I love this salsa because it doesn’t get watery, it’s not too sweet, and it has so much flavor. It’s possible to eat the salsa immediately after making it, but the texture and flavors really develop after sitting overnight. This keeps well for a couple weeks when stored in the refrigerator.

Creamy Guacamole

Ingredients

2 ripe avocados
¼ medium onion (about ⅓ cup)
2 tablespoons fresh cilantro, lightly packed
2-3 teaspoons lime juice
1 garlic clove
½ teaspoon kosher salt

Instructions

Scoop flesh out of the avocados and put into a food processor, along with remaining ingredients.
Process for one minute, or until guacamole reaches desired consistency.

Hot Salsa

Ingredients

1 large onion
3-4 jalapeños, seeds removed
1 32 ounce can crushed tomatoes
2 cloves garlic, minced
3 tablespoons dried parsley
1 teaspoon cumin
1 teaspoon dried cilantro
1 teaspoon crushed red pepper
1 teaspoon cayenne pepper
2 teaspoons salt
½ teaspoon black pepper
4 tablespoons lime juice

Instructions

Use a food processor to finely chop the onions. Transfer to a large bowl, and then use the food processor to finely chop the jalapeños. Add the jalapeños to the onions.
Add the remaining ingredients to the bowl and stir together thoroughly. Transfer to storage containers and allow to sit overnight in the refrigerator.