5 quick and tasty mexican meals simplified by using only 5 fresh ingredients. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - https://madein.cc/0224-brian

🔪MY GEAR:
FOOD PROCESSOR: https://amzn.to/3jF5LT2
BLENDER: https://amzn.to/3R8hFTO
HALF SHEET PAN: https://amzn.to/41SQxy1
DUTCH OVEN: https://amzn.to/3SB4DAV
INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA
QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx
FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo
SHOP ALL MY GEAR IN MY AMAZON STORE: https://www.amazon.com/shop/weedssard...
*As an Amazon Associate I earn from qualifying purchases*

Tostada
2 cans of black beans
5g (1t) coarse salt
10g (1T) onion powder
10g (1T) ground cumin
5g (1t) garlic powder
Olive oil
Apple cider vinegar or lime juice
Tostada shells
Avocado
cherry tomatoes, sliced
Feta cheese
Taco sauce or hot sauce

In food processor, combine 1 drained can black beans, 1undrained can black beans, salt, onion powder, cumin, garlic powder. Process until smooth.

Heat olive oil in large non-stick over med-high.

Add bean puree to hot oil. Fry 10 mins, stirring frequently. Off heat, add dash of cider vin or lime.

Heat tostada shells 350°F/175C, 5 min.


Cheesy Mushroom Jalapeno Quesadilla
1 large onion, diced
1lb/450g mushrooms, diced
75g (1/3c) pickled jalapenos, diced
Olive oil
salt
Large flour tortillas
Chihuahua cheese
Optional: Hot sauce, lime juice

Saute mushrooms w/ large pinch of salt in olive oil over med heat for 10-15 mins until mushrooms are golden brown. Add onions & salt. Cook 5-7 mins til softened. Stir in pickled jalapenos.

Layer cheese, veg mix, cheese, veg mix
Fold in half, cook in pan with olive oil over med heat, pressing down until both sides are golden brown & cheese is melted (2 min per side)

Chicken Enchiladas (makes 12-16)
1 can (400g) tomato sauce
5g (1t) coarse salt
5g (1 1/4t) granulated sugar
10g (2t) white distilled vinegar
40g (2 1/2T) chipotle in adobo
50g (6T) chili powder
400g (1 2/3c) water
1 rotisserie chicken (400-450g/3c meat)
200g (about 2c) shredded Mex blend cheese + more for topping
Corn tortillas
Optional: Cilantro

In blender, combine tomato sauce, salt, sugar, vinegar, chipotle in adobo, chili powder, water. Blend until smooth.

Pick chicken meat, chop, & mix with 200g/2c shredded cheese & 200g/1c enchilada sauce.

Heat tortillas & brush each side with enchilada sauce.Fill tortillas w/ 1/2c chicken mix, roll, & place in oven safe pan

Pour additional sauce over enchiladas & broil 2-3min. Top w/ sauce, cheese, & broil for 2 more min until cheese is melted

Crock-Pot Al Pastor Tacos
3lb/1.5kg boneless pork shoulder, cut into 6-8 chunks
30g (2T) coarse salt
5g (2t) cumin
5g (2 1/2t) oregano
10g (4t) paprika
30g (5T) chili powder
2 bay leaves (optional)
2 20oz/550g cans pineapple
Onion, small diced and rinsed
Chopped fresh cilantro
Corn tortillas
Hot sauce and/or squeeze of lime

Place pork chunks in slow cooker w/ salt, cumin, oregano, paprika, chili powder, bay leaves, & juice from 2 cans pineapple. Slow cook, low, 7-8 hours until tender.

Pull apart half of cooked pork, chop it. (freeze other half for later).

Cut 1-1.5c pineapple into small bite sized pieces.

Caramelize pineapple pieces for 2-3 min in olive oil over med-high. Add chopped pork, fry until crispy around edges, 3-5min.

Pour in a cup of pork cooking liquid. Cook until reduced.


Weeknight Arroz con Pollo
5lb/2.5kg bone-in, skin-on chicken thighs
25g (2T) olive oil
20g (4t) coarse salt
5g (2t) black pepper
5g (2t) paprika
5g (2t) ground cumin
5g (2t) turmeric
10g (1T) onion powder
5g (1t) garlic powder
400g (2 1/4c) jasmine rice, rinsed
5g (2t) cumin
5g (1t) garlic powder
2g (3/4t) turmeric
2g (1/2t) onion powder
7g (1 1/2t) coarse salt
500g (1 3/4c) chunky salsa
650g (2 3/4c) water
150g (1+c) frozen peas
Chopped cilantro

Mix chicken thighs with olive oil, salt, pepper, paprika, cumin, turmeric, onion powder, garlic powder.

Roast chicken in 450°F/230c oven on a sheet tray with wire rack sprayed with pan spray, 30-35 minutes until skin is crispy.

In large deep pot, add olive oil, then saute rinsed jasmine rice 3-4 minsuntil translucent.

Add cumin, garlic powder, turmeric, onion powder, and salt. Fry for another minute.

Stir in salsa. Cook for 1-2min until cooked down.
Add water, bring to simmer. Add peas, cover with lid, bake in oven with chicken for 15 mins. Remove from oven & rest, lid-on for 10 mins.

Fold cilantro into rice.


CHAPTERS:
0:00 Intro
0:43 Tostada
2:45 Quesadilla
6:58 enchiladas
10:08 al pastor tacos
13:31 Arroz con pollo

#5ingredientmeals #easymexican