mexican food Archives - The Midnight Baker

Chalupas

Judith Hannemann — Tue, 26 Apr 2022 23:00:02 +0000

These chalupas are soft yet crisp. They’re the perfect shell for any filling.

Chalupas: Make Your Own!

Anyone will agree that what you make from scratch is almost always better than anything you buy in the store. These chalupas are no different.

Next time tacos are on the menu at your house–or party for that matter–don’t buy shells from the store; make these easy chalupas to hold all those fillings.

The fillings can be mostly anything you want. It doesn’t have to be like tacos.

These chalupas can be made in a disk shape or you can do the fold to make them like shells. Until I have my own video on how to do this, I’ve included a very good one in the recipe card instructions.

Just Three Ingredients

That’s right. Only three ingredients.

What makes these easy is that you use self-rising flour. But don’t fret if you have none. Trust me, you have all the ingredients on hand to make your own.

All you need is salt, flour and baking powder for your own. To one cup of flour add 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder and voila, you’ve got it.

But I do recommend that you keep at least a two-pound bag of self-rising flour on hand. It does come in handy for a lot of things.

Filling

As I mentioned above, any filling you like will do here. In fact any taco-like filling would be great.

I’ve included one for ground beef that suits my tastes. As a rule, I’m not a lover of cumin so I go very light with it. I prefer a more garlicky taste and maybe a bit of heat (not included with this). So, adjust to your tastes. The fellow whose video I linked to in the recipe instructions gives a pretty standard ground beef taco filling., however, that comes before the shaping so you’d have to watch the whole thing.

The Recipe

Print Recipe Add to Recipe Box

Chalupas

Easy to make chalupas

Prep Time15

Cook Time20

Course: Main, Main Course, Snack

Cuisine: Mexican

Keyword: chalupas with self-rising flour, copycat taco bell chalupas, soft taco shells

Servings: 8

Calories: 694kcal

Author: Judith Hannemann

Ingredients

Chalupas:

3 cups self-rising flour
2 tbs vegetable shortening like Crisco
1 1/2 cups milk
1 cup oil

Filling:

2 lbs lean ground beef
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin

Topping:

1/2 cup diced white onion
2 cups shredded lettuce
1 cup diced plum tomatoes
3/4 cup sharp cheddar cheese

US Customary - Metric

Instructions

Chalupas

Heat the oil in a deep skillet or dutch oven. There should be at least 1-inch/2.5 cm in the pan. The oil is the right temperature if a little piece of dough immediately begins to sizzle when dropped in.
In large bowl, combine the flour and shortening. Mix until the mixture looks like fine meal. You can use a food processor too.
Gradually add the milk (you might not use all of it) until a soft, pliable dough forms. It'll be a bit sticky. If it's too sticky, add a teaspoon or two of additional flour. Form the dough into a ball; cover and let it rest for about 10 minutes.
Divide dough into 8 equal portions. This is easily done by flattening the ball slightly and cutting wedges, like a pie.
Form each wedge into a ball and roll out on a floured surface to a thin circle about 1/8-inch/0.7 cm. Carefully place the rolled dough into the hot oil. Fry for about 30 seconds then flip. With tongs, grab one end and fold over, forming a shell. Fry each side of the shell for 30 seconds or until golden brown. If you don't want to make shells, they can be left as disks, frying each side for 30 seconds. Repeat with the remaining dough. Drain on paper towels and set aside. See this video if you need help forming the shells.
Video link-- https://www.youtube.com/watch?v=XPEkWibcXKY - start at 5:13 for how to shape.

Filling:

Brown the ground beef in a large skillet breaking up clumps; drain fat.
Add the garlic powder, onion powder, chili powder, paprika, salt, pepper and cumin. Stir to combine.
Divide the meat mixture among the 8 shells/disks. Mix the toppings and divide them equally between the chalupas.

Nutrition

The post Chalupas appeared first on The Midnight Baker.

Mexican Street Corn Soup

Judith Hannemann — Wed, 26 Jan 2022 00:00:46 +0000

Mexican street corn soup is winter’s answer to the original summer specialty.

Mexican Street Corn Soup

Let me start by saying I love Mexican street corn. However, most people, myself included, think of that as a summertime thing.

Since winter is a time for soups why not try to translate that summer flavor in a warming and hearty soup. That’s just what’s happening here. You get all the flavor of your favorite corn side dish in a warm winterized soup. That’s a real win-win situation from where I’m sitting.

Most of the ingredients are ones a lot of us have on hand already so it won’t break the bank.

Corn

Living in the northeast, I rarely see fresh ears of corn in my store’s produce department unless it is summer. Of course when it’s in season and locally grown, that would be my first choice for this since you cannot beat the taste. It does involve some work to get the kernels off, but it is worth it.

The great thing about this soup is you are not bound to only using fresh. The closest thing to the great taste of fresh on-the-cob-corn is frozen kernels and that’s what I used here. It not only is convenient, but it tastes great.

You can, of course, use canned corn. Due to the processing, it doesn’t taste as great as fresh or frozen, but it will do nicely here so if you have it, use it.

Crema

While I usually make my own for proper street corn, I didn’t bother here.

As sour cream is a good substitute for crema, you can go ahead and use that. I admit I did buy the commercial crema that comes in a can. It’s OK and if you have it, use it. I did in this and it was fine, but I’m sorry I spent the money on it. I think the sour cream would have tasted better barring the real homemade one.

The Recipe

Print Recipe Add to Recipe Box

Mexican Street Corn Soup

If you love the real deal, you'll love this soup. "Souper" easy too.

Prep Time20

Cook Time20

Course: Main, Main Course, Soup

Cuisine: Mexican

Keyword: mexican soups, mexican street corn soup, soups with pantry ingredients

Servings: 6

Calories: 215kcal

Author: Judith Hannemann

Ingredients

4 cups whole kernel corn divided
4 cups low-sodium chicken or vegetable broth divided
1 Tbs olive oil
4 scallions whites and light greens minced, greens sliced
1 Tbs minced fresh garlic
1 1/2 tsp. chipotle chili powder or regular chili powder
1 cup crema or sour cream
1/2 cup Cotija cheese Parmesan may be substituted
1/4 cup chopped fresh cilantro
1 Tbs fresh lime juice
Salt and black pepper to taste

US Customary - Metric

Instructions

Purée 2 cups corn kernels with 1 cup broth in a food processor.
Heat oil in a pot over medium. Add remaining 2 cups corn kernels, minced scallion whites and light greens, garlic, and chili powder; cook 5 minutes.
Stir in remaining 3 cups broth and puréed corn; simmer 10 minutes. Stir in crema and Cotija until heated through and cheese melts, 3 minutes.
Add cilantro and lime juice; season soup with salt and pepper. Top servings with sliced scallion greens

Nutrition

The post Mexican Street Corn Soup appeared first on The Midnight Baker.

Taco Salad

Judith Hannemann — Sat, 08 Jun 2019 23:00:50 +0000

This taco salad will beat the heat on hot days. Very easy to make.

Calling All Taco Lovers

If you love tacos and want a nice easy salad that’s practically fuss-free this recipe is for you.

It’s got all the major ingredients–and any others you want to throw into the mix–that will definitely satisfy all your taco lovers.

There’s plenty of flavor in the ground beef and it contains an ingredient some may consider a bit unusual, but it works well here.

I think I improved on the original recipe by using more exotic chili powders. However, you don’t have to do that. The least-expensive one will do just fine.

Double Duty?

Can this dish serve a double purpose? The answer is, “Yes it can!”

Not only is this a nice light supper on hot days, but I think it’s a pretty nifty appetizer too!

You can put this out as part of a buffet for any party and I’m sure it will be well received. I mean, who doesn’t like tacos, right? It looks like a dip but your guests will need plates for this.

Another good thing about this taco salad is that you can use up all those broken tortilla chips you always are left with

Chili Powder

One thing I want to mention here is the chili powder.

The original recipe I mentioned in the first paragraph used the most common variety. That’s fine and will work quite well.

However, I recently bought some more interesting varieties so I mixed them together in equal parts. I used ancho chili powder and chipotle chili powder. Since I’m quite fond of the smokiness of chipotle, I appreciated the flavor immensely.

Now, ancho chili powder is a bit on the hotter side. That seemed to blend very well with the chipotle, but if you’re serving people where you’re not entirely sure of their fondness for heat, I’d advise not using ancho. It’s always best to play it safe when you’re feeding a crowd of people.

Now, a final word on heat–I used fresh jalapeño peppers and left the seeds. For less heat, toss the seeds (and some of the internal ribs) for something milder, or use the original’s canned and pickled variety.

The Recipe

Print Recipe Add to Recipe Box

Taco Salad

A deconstructed taco you eat like a salad.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Main, Main Course, Salad

Cuisine: Mexican

Keyword: ground beef, taco salad, tacos

Servings: 4

Calories: 807kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
1 tsp garlic powder
1/2 cup California-style French dressing Catalina
1 tbs chili powder
1 tbs ancho chili powder
8 cups iceberg lettuce torn in small pieces
2 cups tortilla chips broken up
5-6 cherry tomatoes sliced in half
1 fresh jalapeno pepper thinly sliced
1/2 cup chopped red onion
1 avocado diced
1 cup Mexican-blend shredded cheese

US Customary - Metric

Instructions

Brown ground beef; drain. Stir in the salad dressing, garlic powder and the chili powders; set aside.
Spread lettuce over a large platter. Top with the broken tortilla chips.
Place ground beef mixture on top of the lettuce/chips.
Top with remaining ingredients.

Nutrition

The post Taco Salad appeared first on The Midnight Baker.

Mexican Street Corn

Judith Hannemann — Tue, 06 Jun 2017 23:00:01 +0000

Add this yummy Mexican Street Corn to your next cookout menu then watch it disappear!

Mexican Street Corn Screams Summer

Nothing says “summer” more than corn on the cob.

Fresh corn is delicious any way you serve it, but Mexican Street Corn takes an ear of corn to the next level. It’s coated with silky creamy crema and finished off with a tasty grated cheese and earthy cilantro.

Many Roads Lead To Crema

If you are not familiar with this Mexican delicacy, the best way I can describe it is a slightly sour and slightly salty creme fraiche. You may be able to locate crema in your grocery store, but I’ve never seen it. I’ve seen creme fraiche, but it’s prohibitively expensive.

Basically, crema is creme fraiche with salt and lime juice added. Creme fraiche is pretty easy to make, and all you need is heavy cream and a culturing agent.

So adding salt and lime juice to creme fraiche will give you a basic crema, but I like to go beyond basic and make something truly special. However, special still must be easy to make, and my version of Mexican crema is very easy.

Chili Powder: Your Own Or Store Bought

Any chili powder you have on your shelf will do for this recipe.

However, if you have any ancho chilis on hand, that variety is by far the best you can use on this corn. Making your own is very easy if you have a spice grinder or a Ninja.

The Recipe

Print Recipe Add to Recipe Box

Mexican Street Corn

Add this yummy Mexican Street Corn to your next cookout menu then watch it disappear!

Prep Time10

Cook Time10

Total Time20

Course: GRILLING, side dishes, vegetarian dishes

Cuisine: Mexican

Keyword: bbq, corn, mexican food, Mexican street corn, side dishes

Servings: 6

Calories: 393kcal

Author: Judith Hannemann

Ingredients

6 ears of corn husked but leave the stem on
1/2 cup roughly chopped cilantro
1 tbsp chili powder
2 cup grated cotijo cheese -OR- Romano -OR- Parmesan cheese

CREMA

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup creme frâiche see NOTES
2-3 tsp kosher salt
juice of 1 lime

Instructions

Mix crema in a small bowl; transfer to an oblong baking dish.
Place grated cheese on a large plate.
Heat a gas or charcoal grill to high. Roast corn on all sides, making sure to get areas of charring. This may also be done on the stovetop in a heavy skillet over high heat—a cast iron pan works well for the stovetop method.
Roll each ear of corn in the crema, then roll each ear in the grated cheese. Sprinkle each ear on all sides with the chili powder.
Garnish with coarsely chopped cilantro.

Notes

To make creme frâiche—add 2 tbs buttermilk or sour cream to 1 cup of room temperature heavy cream. Stir and let this stand UNCOVERED & UNREFRIGERATED for 12-24 hours. Once it’s at the desired consistency, cover and refrigerate. And no, you won’t get sick—bad bacteria doesn’t grow in this.

Nutrition

*Post may contain affiliate links

The post Mexican Street Corn appeared first on The Midnight Baker.

Chipotle Scallion Dressing/Dip

Judith Hannemann — Tue, 24 May 2016 23:00:21 +0000

This boldly flavored chipotle and scallion dressing is so versatile, you can use it as a salad dressing, a dip or even a sandwich spread!

This dressing runs a close second to my Comeback Sauce for versatility.

It’s got such a fine flavor where all the ingredients meld together for a very unique taste.

This recipe originally came from an old Food Network magazine. I made it way back when and was very impressed with the taste.

The original had far to much cilantro for my taste. I’m really not a fan of this herb and if I use it, it must only have a faint flavor. If cilantro is the dominant flavor in anything, I find it tastes like soap. And curiously, I read a few years ago that people who are of “Nordic” complexion are the ones who find the taste of cilantro “soapy.” It had something to do with a gene particular to fair-skinned, blond and blue/grey eyed people. Not everyone with this complexion has that gene either. I found this very interesting and it explained why I don’t like the taste of that herb.

That said, a small amount of cilantro blended with other flavors so it enhances rather than flavors is the way I go. What I usually do is cut the called-for amount in half. That seems to work for me. However, if you’re a big fan of cilantro, load it on!!!

Another adjustment I made was to up the chipotle as I love this flavor. I also used more scallions/green onions. With the chipotle, make sure you diced it really small and then use the blade of the knife to mash it–that really releases it’s great smoky flavor.

Print Recipe Add to Recipe Box

Chipotle Scallion Dressing/Dip

This boldly flavored chipotle and scallion dressing is so versatile, you can use it as a salad dressing, a dip or even a sandwich spread!

Prep Time10

Total Time10

Course: Dips/Sauces/Dressings

Cuisine: American

Keyword: CHIPOTLE, dip recipe, scallion

Servings: 1 cup

Calories: 1574kcal

Author: Judith Hannemann

Ingredients

1 cup mayonnaise
1/4 cup finely chopped scallions green onions
2 tbsp cilantro
1 large chipotle packed in adobo, finely diced and mashed
1 tbsp lime juice
1 tsp sugar
1/2 tsp salt

Instructions

Mix all ingredients together in a small bowl.
Cover and chill for about 1 hour.

Nutrition

The post Chipotle Scallion Dressing/Dip appeared first on The Midnight Baker.

Deluxe Skillet Taco Pie

Judith Hannemann — Sun, 04 Jan 2015 00:00:00 +0000

Deluxe Skillet Taco Pie

This taco pie skillet dinner is a tasty weeknight family meal. Very easy to make!

What a family pleaser this pie is! It’s like one giant self-contained taco.

This is actually a hack of those “Impossible Pies” that Bisquick has so many of. However, most of that fare seems a bit bland and tasteless to me, so I tried to improve a bit upon the original.

Great family dinner

I like–well, no, I rather LOVE chipotles and the flavor they impart to most things so in anything vaguely Mexican, I throw it in (and even non-Mexican, but I won’t get into that here).

The salsa–another beloved concotion–I had some left over from making my Mexican Seven-Layered Dip so that made it into the mix as well. I thought it would improve the flavor of the “crust.”

And lastly, the original was a bit skimpy on the cheese–I mean 3/4 cup??? Oh, no, that’s blasphemy. And I thought I was being conservative here with 1 1/2 cups. But use as much as you want. Even mix in some jack cheese–it only gets better.

Since this is going in a 400 degree oven, make sure your skillet can stand the heat. I used my cast iron pan…which I thought was perfect and made a nice presentation too.

Serve with plenty of shredded lettuce and tomatoes and a dollop of sour cream…and dig in!

Print Recipe Add to Recipe Box

Deluxe Skillet Taco Pie

This taco pie skillet dinner is a tasty weeknight family meal. Very easy to make!

Prep Time15

Cook Time40

Total Time55

Course: beef, Comfort Foods, Everyday Meals, skillet dinners

Cuisine: Mexican

Keyword: skillet dinner, taco pie, tacos

Servings: 4 -6

Calories: 566kcal

Author: Judith Hannemann

Ingredients

1 lb very lean ground beef
1 medium onion chopped
1 pkg taco seasoning
1 large chipotle in adobo, chopped very fine
4 oz can chopped green chiles
1/2 cup baking mix i.e. Bisquick
2 eggs
3/4 cup milk
2 tbsp salsa mild, medium or hot
1 1/2 cups shredded cheddar cheese

Instructions

Preheat oven to 400 degrees F.
Brown ground beef and onion in a large (10-inch) heavy *OVEN-SAFE* skillet; drain off any fat. Stir in taco seasoning.
Stir in chopped chipotle. Top with green chilies and 1/2 cup of the cheese.
In a small bowl, combine the baking mix, eggs, salsa and milk. Beat well to combine. Pour over meat mixture in skillet.
Bake for 25-30 minutes or until knife inserted at the center of the pie comes out clean.
Top with remaining cheese and bake an additional 5-10 minutes. Let stand 5 minutes before slicing.

Nutrition

Deluxe Skillet Taco Pie

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Deluxe Skillet Taco Pie appeared first on The Midnight Baker.

Tex-Mex Chicken & Rice

Judith Hannemann — Sat, 16 Aug 2014 23:00:00 +0000

Tex-Mex Chicken & Rice

Tasty and economical Tex Mex Chicken & Rice is a great low-fat family meal that satisfies. A good way to get plenty of veggies into the kids too.

Here’s a tasty and quick meal for any weeknight! An added plus is that you can use leftovers which makes this even more economical.

Tex-Mex Chicken & Rice

This could probably be done with ground beef and beef-flavored rice mix. In place of the seasonings in the recipe below, taco seasoning could be substituted if using beef.

Easy Weeknight Meal

Another suggestion I got when telling a friend and fellow blogger, Krista from Everyday Mom’s Meals about this dish was to use fajita seasoning if you are using chicken. Of course, you’d omit the basil & cumin called for in this. That would probably taste super too!

Easy and satisfying–Pack it with tomatoes!

Print Recipe Add to Recipe Box

Tex-Mex Chicken & Rice

Tasty and economical Tex Mex Chicken & Rice is a great low-fat family meal that satisfies. A good way to get plenty of veggies into the kids too.

Prep Time20

Cook Time30

Total Time50

Course: Chicken, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: chicken recipe, Tex-Mex

Servings: 4 -6

Calories: 298kcal

Author: Judith Hannemann

Ingredients

1 7 oz Rice-a-Roni chicken flavor about
1/2 cup chopped onion
1 tbs olive oil
3 1/2 cups hot water
2 chicken stock cubes
2 large Roma tomatoes plum tomatoes, seeded and diced
1 4 oz diced green chiles
1 1/2 tsp chili powder
1 tsp basil
pinch cumin
2 cups cooked chicken diced
1 cup shredded cheddar cheese

GARNISH

2 cups grape tomatoes cut in half
5-6 cilantro leaves

Instructions

In a large, deep saucepan, heat oil over medium heat. Add onion and cook until tender.
Add the Rice-a-Roni along with the seasoning package. Cook, stirring frequently, until vermicelli begins to brown. Add hot water and stock cubes; stir and bring to boil. Reduce heat, cover and simmer for 20 minutes. NOTE: the water will not be completely absorbed.
Preheat oven to 425 degrees F.
Add the chili powder, green chiles, basil, Roma tomatoes, cumin and chicken to the rice. Mix well and turn into an ungreased 11 x 7-inch baking pan. Cover with aluminum foil and bake for 25-30 minutes.
Remove from oven and remove foil. Spread cheese on top of rice. Garnish with tomatoes and cilantro.

Nutrition

Tex-Mex Chicken & Rice

Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.

The post Tex-Mex Chicken & Rice appeared first on The Midnight Baker.

Taco Cups

Judith Hannemann — Fri, 31 Jan 2014 00:00:00 +0000

Taco Cups

These taco cupcakes are great for Super Bowl snacking or a quick and easy meal.

These individual taco “cups” pack a powerful punch of taste!

Easy-to-make Taco Cups

This is an excellent snack for watching the big game and also an easy-to-make dinner on nights you don’t want to fuss.

Using wonton skins for the “cup” make this quick and easy. They taste great reheated too so if you make extra, they also are good for a brown-bag lunch.

Taco Cups

I used Mexican blend cheese, but plain old cheddar or a combo of cheddar and Monterrey jack will do just as well.

They are filling and satisfying and packed with fiber due to the beans.

Taco Cups right out of the oven!

Print Recipe Add to Recipe Box

Taco Cups

These taco cups are great for Super Bowl snacking or a quick and easy meal.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Tex-Mex

Keyword: beef recipes, game day food, taco cups, tacos

Servings: 6 servings

Calories: 520kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
2 tbsp taco seasoning 1.25 oz taco seasoning
16 oz refried beans 16 oz can
1 small onion chopped
2 cups shredded Mexican blend cheese
1/2 cup sliced black olives
3 green onions sliced thinly
12 oz wonton wrappers 1 pkg wonton skins

Instructions

Brown ground beef and onion over medium heat; drain any fat. Add taco seasoning and refried beans. Set aside.
Preheat oven to 350 degrees F. Grease or spray 2 dozen muffin cups.
Stir 1/2 cup of the cheese into ground beef mixture.
Line each muffin cup with 3 wonton skins, overlapping so points are at 10, 2 & 6 o'clock (not absolutely necessary, but it looks nice and makes a more solid "cup")
Fill each cup with ground beef mixture, distributing approximately equal amounts in each cup. Top each cup with remaining cheese.
Bake a 350 degrees F for 15-20 minutes or until cheese is melted and wonton cups begin to get golden brown.
Garnish with olives and sliced green onion.
Makes about 24 cups. (6 servings)

Nutrition

Taco Cups

Follow The Midnight Baker’s board ☆☆Super Bowl Parties☆☆ on Pinterest.

The post Taco Cups appeared first on The Midnight Baker.

Smoky Chipotle Ribs

Judith Hannemann — Sat, 22 Jun 2013 23:00:00 +0000

Smokey Chipolte Ribs

Great ribs with a smokey hint of chipotle.

I wanted to make some ribs since I was backed up in the freezer with baby back ribs. But I wanted something different.

Seems I’m always doing baby backs Asian style. I’d had a taste for chipotle peppers and I had some in the fridge, so I went searching online for some ideas. It didn’t take long. Found some great stuff.

Sticky, sweet and smoky

I had all the ingredients for this one. OK, I didn’t have fresh orange juice, but I had some concentrate in the freezer. The Original recipe was found at Outer Banks BBQ site. Next time I make this, I will substitute at least half of the plum sauce with grape jelly–somehow that idea is enticing!

Print Recipe Add to Recipe Box

Smokey Chipolte Ribs

Great ribs with a smokey hint of chipotle. I wanted to make some ribs since I was backed up in the freezer with baby back ribs. But I wanted something different.

Prep Time30

Cook Time2

Total Time2 30

Course: Pork, Slow Cooker

Cuisine: American

Keyword: CHIPOTLE, pork ribs, Smoked Ribs

Servings: 4

Calories: 647kcal

Author: Judith Hannemann

Ingredients

1 tsp instant coffee
1/4 cup hot water
1/2 cup orange juice
3/4 cup plum sauce
2 tbsp brown sugar
2 tbsp chipoltes in adobo sauce minced
3 lbs pork back ribs

Instructions

Dissolve the instant coffee in the 1/4 cup of hot water.
In a small saucepan, combine the coffee water and the rest of the ingredients except the ribs.
Bring to boil over medium heat, reduce heat for a low boil and boil for about 5 minutes or until sauce is slightly reduced and slightly syrupy. Remove from heat; cool.
Preheat oven to 350 degrees F.
Line a large roasting pan with aluminum foil. Lay ribs in a single layer in pan.
Reserve 2/3 cup of the sauce for basting. Pour remaining sauce over ribs, coating both sides well.
Cover pan with aluminum foil and bake at 350 degrees F for 1 hour. Remove foil and baste with remaining sauce. Bake for another 60 minutes.
Remove from oven and let the ribs rest 10-15 minutes before cutting into portions and serving.

Notes

SLOW COOKER DIRECTIONS; Proceed as for regular recipe except place ribs in crock pot and cook on low 6-8 hours, high 5-6 (times are approximate). Remove from cooker and glaze with reserved sauce

Nutrition

Smokey Chipolte Ribs

The post Smoky Chipotle Ribs appeared first on The Midnight Baker.

Mexicali Chipotle Potato Salad

Judith Hannemann — Tue, 23 Apr 2013 23:00:00 +0000

Mexicali Chipolte Potato Salad

What a great way to celebrate Cinco de Mayo. Great flavor combo of chipotlee, lime and cilantro.

Chipotle For Cinco de Mayo

The secret to this fabulous potato salad is the chipotle dressing.

It uses the Traditional Chipotle flavor of Herdez® Mexican Cooking Sauces and you can do more with cooking sauce than just cook in it.

I wanted to develop something for the Herdez® people that was a little out of the ordinary with their Mexican sauces because I’ve always loved the smoky flavor of chipotle and it goes so nicely with potatoes.

Say OLE to this potato salad

As Cinco de Mayo may even start the BBQ and picnic season in some regions (not mine LOL) here is the perfect accompaniment for your outdoor meal.

The addition of hard-cooked egg (or garbanzos if you want to go vegan) actually makes this a complete meal.

The Recipe

Print Recipe Add to Recipe Box

Mexicali Chipolte Potato Salad

The secret to this fabulous potato salad is the chipotle dressing.

Prep Time15

Total Time15

Course: salads

Cuisine: Mexican

Keyword: CHIPOTLE, potato salad

Servings: 6

Calories: 445kcal

Author: Judith Hannemann

Ingredients

2 lbs cooked red potatoes cut in chunks
1/4 cup red onion diced
2 roma tomatoes de-seeded julienne
1/4 cup sweet bell pepper julienne
2 hard-cooked eggs chopped coarsely
1 cup garbanzo beans optional or in place of eggs
1 cup mayonnaise*
1/4 cup Herdez® Traditional Chipotle Mexican Cooking Sauce
1 tbsp fresh lime juice
1 tbsp cilantro minced

Instructions

Mix mayonnaise, Herdez® Traditional Chipolte Mexican Cooking Sauce, lime juice and cilantro in a small bowl. Set aside.
Mix remaining ingredients in a large bowl. Add sauce and stir gently to combine. Cover and chill well before serving.
Makes 6 servings.
*For a vegan salad, omit eggs and substitute vegan mayonnaise for the regular.

Nutrition

———————————————————————————
Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This
blog was written in support of Herdez and their Mexican Cooking Sauces.

The post Mexicali Chipotle Potato Salad appeared first on The Midnight Baker.