Corn Tortillas Stacked with Sautéed Mushrooms, Spinach and Manchego Cheese

• 8 6-inch corn tortillas
• Extra-virgin olive oil
• 1/2 cup chopped onion
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 can (28 ounces) diced tomatoes with the juice
• 2 teaspoons minced jalapeño or Serrano chilies, or more to taste
• 2 tablespoon finely chopped cilantro leaves and tender stems
• 10 to 12 ounces sliced cremini mushrooms (about 4 cups)
• Coarse salt
• Freshly ground black pepper
• 1 bag (5-6 ounces) baby spinach (about 6 cups packed), rinsed and drained
• 1 cup shredded Manchego or Monterey Jack cheese
• 1 cup Mexican crema, light or regular sour cream
• 2 scallions, trimmed, cut into thin diagonal slices

1. Preheat the oven to 350°F. Brush one side of each of the tortillas with the oil and arrange, slightly overlapping, on a rimmed sheet pan or baking sheet. Bake until warmed and slightly crisp, about 5 minutes.

2. Meanwhile heat 2 tablespoons of oil over medium-low heat in deep skillet or sauté pan until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 5 minutes. Add the chili powder and cumin and cook, stirring 1 minute. Add the tomatoes and heat to a boil. Cook, uncovered, until thickened, about 15 minutes. Stir in the chiles and 1 tablespoon of the cilantro.

3. While the sauce is cooking heat 2 tablespoons oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms and cook, stirring, over medium heat, until golden and tender, about 5 minutes. Sprinkle with salt and pepper. Add the spinach all at once and cook, covered, over medium- low heat, until wilted, about 2 minutes. Uncover and if there is moisture in pan, cook on high heat, to evaporate, about 30 seconds.

4. Remove all but 4 of the tortillas from the baking sheet and set aside. Ladle about ¼ cup of the thickened sauce in the center of each tortilla and spread to the edges with the underside of the ladle. Using half of the mushroom and spinach mixture place a portion on top of each sauced tortilla. Top with the remaining 4 tortillas. Add remaining sauce to each, and top with remaining mushroom and spinach mixture, dividing evenly. Sprinkle each with 2 tablespoons of the shredded cheese.

5. Return to the oven and bake until the tortilla stacks are heated through and the cheese is melted, about 5 minutes.

6. To serve slide each tortillas stack onto a dinner plate. Top with a spoonful of sour cream, a sprinkling of scallions and a pinch of chopped cilantro. Serve at once.

Makes 4 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Curried Egg and Feta Breakfast Quesadillas

• 3 8-inch flour tortillas
• Extra-virgin olive oil
• 3 tablespoons chopped onion
• 3/4 teaspoon curry powder
• 5 large eggs, beaten until frothy
• 1/3 cup crumbled feta cheese
• 1/4 cup tomato salsa
• 2 tablespoons finely chopped cilantro

1. Preheat the oven to 400°F. Brush a large baking sheet lightly with oil.

2. Heat 1 tablespoon of oil in a medium skillet over medium heat until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 3 minutes. Stir in the curry powder. Add the eggs and cook, stirring with the flat edge of a rubber spatula, adjusting the heat as needed, until the eggs begin to set, about 2 minutes. Turn the eggs out of the skillet onto a plate.

3. Place the tortillas on a baking sheet and sprinkle half of each tortilla with 2 tablespoons of the feta. Spoon the scrambled egg mixture on top of the cheese distributing evenly. Top with a spoonful of salsa if using and a generous sprinkling of cilantro. Fold the tortillas over to make half circles. Press down lightly.

4. Bake until the tortillas are warm and beginning to color, about 3 minutes. Turn each with a wide spatula and bake 2 to 3 minutes more. Transfer to a cutting board and cut into wedges.

Makes 3 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Jicama, Cucumber, and Pineapple Salad (Pico de Gallo)

• 1 pound peeled jicama
• 1 rinsed cucumber (12 oz.)
• 1 pound peeled and cored fresh pineappple
• 1 lime
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika or ground ancho chile

1. Cut jicama, cucumber, and pineapple into sticks or slices about 2 inches long and 1/2 inch thick. Arrange on a platter. Squeeze lime over vegetables and fruit.

2. In a small bowl, mix cayenne, paprika (or ground dried ancho chile), and salt. Sprinkle half the mixture over vegetables and fruit. Offer lime wedges and remaining chile salt to add to taste.

from Sunset

Spanish Rice

Can be prepared in 40 minutes or less. One of my mother's signature dishes is her Spanish rice, a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or enchiladas. Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken stock with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the rice.

• 2 tablespoons olive oil (can use up to 1/4 cup)
• 1 onion, chopped fine
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups* chicken stock (or vegetable stock if vegetarian)
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of oregano
• 1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

from Simply Recipes

Stacked Vegetable Enchiladas

• 1 red bell pepper, diced
• 1 small to medium-size zucchini or summer squash, peeled and diced
• 1 medium-size onion, diced
• 3 medium carrots, peeled and diced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 2 cups homemade or store-bought tomatillo salsa
• 12 corn tortillas, cut into quarters
• 8 ounces Monterey Jack cheese, grated (about 2 cups)
• additions to try: chile peppers, corn, mushrooms, black beans

1. Cook diced vegetables over medium-low heat until caramelized. Add the cumin, garlic, and salt and pepper to taste.

2. Pour about 1/4 cup of the salsa into the quiche dish and spread with a spoon. Add a layer of tortilla pieces, overlapping them slightly to completely cover the salsa. Top with one-third of the vegetables, then one-quarter of the cheese. Make a second layer of tortillas, salsa, vegetables, and cheese. Top with another layer of tortillas, salsa, vegetables, and cheese. Cover with a final layer of tortillas, salsa, and cheese. Cover with aluminum foil.

3. Bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and the dish is heated through.

4. Let sit for 5 minutes, then cut into wedges.

partially inspired by a recipe from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002)

Chicken Enchiladas with Tomatillo Sauce

If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.

Makes 10 enchiladas, serving 4 or 5 as a main dish.

Sauce
2	teaspoons vegetable oil or corn oil
1	medium onion , chopped fine (about 1 cup)
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3/4	pound small tomatillos , husks and stems removed, each tomatillo quartered (about 1 1/2 cups)
3	large jalapeño chiles , seeded and coarsely chopped (about 1 cup)
1	teaspoon granulated sugar
1/2	teaspoon table salt
Filling
2	teaspoons vegetable oil or corn oil
1	medium onion , chopped (about 1 cup)
1	tablespoon ground cumin
12	ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
1/2	cup chopped fresh cilantro leaves
8	ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10	corn tortillas (six-inch)
	Vegetable cooking spray
3	ounces grated sharp cheddar cheese (3/4 cup)
3/4	cup sour cream
1	avocado , diced medium
5	leaves romaine lettuce , washed, dried, and shredded
2	limes , quartered

1. FOR THE SAUCE: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan. 2. FOR THE FILLING: Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring ocassionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until fragrant, about 15 seconds. Add chicken and cook, stirring frequently, until chicken is cooked through, about 5 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside. 3. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees. 4. TO ASSEMBLE: Follow illustrations to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately. STEP BY STEP: Assembling Enchilidas

1. Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce.	2. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
3. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla.	4. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.
5.Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla.	6. Sprinkle 1/4 cup grated cheese down center of enchiladas.

from Cooks Illustrated

Carne Asada

Carne asada shown wrapped up in a flour tortilla with pico de gallo and avocado

Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. It is also commonly served as is, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically it is made from flank steak or skirt steak. It can be grilled just with salt and pepper for flavorings, or it can be marinated. The following is a recipe for marinated carne asada.

• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper

Marinade:

• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
• 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 2 tablespoons white vinegar
• 1/2 teaspoon sugar
• 1/2 cup olive oil

1. Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

2. Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

Serves 4-6.

from Simply Recipes (see original for step-by-step photos)

Pork Chile Verde

Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow cooked in a green chile sauce of jalapeno chiles, garlic, and tomatillos. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. Many recipes call for puréeing raw tomatillos and adding them to the pork to cook. In this recipe we roast the tomatillos first, browning their skins, to bring out more flavor.

• 1 1/2 pounds tomatillos
• 5 garlic cloves, not peeled
• 2 jalapenos, seeds and ribs removed, chopped
• 2 Anaheim or Poblano chiles (optional)
• 1 bunch cilantro leaves, cleaned and chopped
• 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
• Salt
• Freshly ground black pepper
• Olive oil
• 2 yellow onions
• 3 garlic cloves, peeled and finely chopped
• 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
• 2 1/2 cups chicken stock
• Pinch of ground cloves

1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

2. Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3. Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

4. Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

5. Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

Serves 8.

from Simply Recipes (see original for step-by-step photos)

Chunky Guacamole with Bacon and Tomato

• 3 medium-sized, ripe Haas avocados
• 3 large scallions, sliced thin
• 1 medium garlic clove, minced
• 1 small jalapeno chile, minced
• 1/4 cup minced fresh cilantro leaves
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin (optional)
• 2 tablespoons juice from 1 lime
• 6 slices cooked, drained, and crumbled bacon
• half a medium tomato, seeded and diced small

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with scallions, garlic, jalapeno, cilantro, salt, and cumin (if using) with tines of a fork until just combined.

2. Halve and pit remaining two avocados, and cut into 1/2-in grid in the skins. Gently scoop out avocado into bowl with mashed avocado mixture.

3. Sprinkle lime juice over diced avocado and add bacon and tomato. Mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving)

Yield: 2 1/2 - 3 cups