Onion Chipotle And Epazote Turnovers Recipes

FRIJOLES REFRITOS CON CHIPOTLE-REFRIED CHIPOTLE BLACK BEANS

Steps:

• Prep:chop the onion finely,mince the garlic,finely mince epazote or cilantro,chop chipotles ,and run your knife back over them until they are chopped to a paste with a few bits and pieces left.
• Heat a skillet over medium high heat and add the oil.When hot,add the onions and fry,stirring occasionly ,until soft;add garlic and cook until the onion is slightly browned about 2 more minutes.Add cumin seeds and oregano,crumbling them with your fingers.After a few seconds add epazote,beans,and chipotles.
• Cook until the beans are completely heated through;you may need to add up to 1/4 cup of liquid to keep from burning(ideally use the cooking liquid from the beans,but water will do in a pinch)Mash the beans to a paste with a potato masher or heavy fork.Add adobo sauce.Season to taste with salt and pepper.Cook until they are as thick as you like.
• Some good toppings(optional):sour cream or crema;minced cilantro;green onion;radishes;chipotle flavored tabasco;queso fresco;avocado slices;.

SIMPLE CHIPOTLE CHILAQUILES

Steps:

• Heat the broiler. Spread the tomatoes onto a baking sheet and broil until they are darkly roasted, about 6 minutes a side.
• (Note: Chef Bayless uses half a large onion, but this recipe has substituted 1 small onion instead.) Cut the onion in half, then cut both halves into ¼-inch slices; reserve half of the slices for garnish. Heat oil in a Dutch oven or a deep, large skillet over medium heat. When the oil is hot, add the sliced onion and cook, stirring regularly, until golden, about 7 minutes. Peel and mince the garlic cloves; add to golden onions and stir until soft, 1 more minute.
• Remove the roasted tomatoes from the oven and transfer to a blender. Add the chipotles and blend to a coarse purée. Pour the mixture into the pan with the sautéed onions and garlic; cook over medium-high heat until the sauce has thickened, 3 to 4 minutes.
• Add the epazote or cilantro and the broth. Season with 1 teaspoon salt and bring to a rolling boil; taste and add more salt if necessary. Add the chips and make sure they are coated with the sauce; then cover the pan and turn off the heat. Allow to rest until the chips have soaked up the sauce, 5 minutes.
• Gently stir the chilaquiles before spooning them into a serving dish. Top with the remaining half of the onion slices and garnish with the crema, queso anejo, and additional epazote or cilantro.

ONION, CHIPOTLE, AND EPAZOTE TURNOVERS

Steps:

• 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium skillet, heat the oil over medium heat and cook the onion, stirring frequently until very soft and all juices have cooked away, about 10 minutes. Stir in the salt, chipotles, and epazote. Cook for 1 minute. Transfer to a plate and cool completely. 2. Preheat the oven to 400°. Place half of the reserved dough on a floured board and roll out thin. Cut into 4-inch circles. Gather the scraps and re-roll. Put 1 tablespoon of the filling on each circle and fold in half. Moisten the edges with water and crimp with a fork or fingers to seal. Place on an ungreased baking sheet. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Cool on a rack. Repeat rolling, filling, and baking with the remaining half of the dough. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHREDDED SHRIMP APPETIZER

Steps:

• Heat the oil in a medium skillet and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 minute. Add the tomatoes and cook, stirring frequently, until the juices are reduced and the mixture is nearly dry, 3 to 4 minutes. Add the chopped shrimp, jalapeños, and salt. Cook until shrimp pieces are pink, 3 to 4 minutes. Serve with lime wedges to squeeze over the shrimp when eaten with tortilla chips or soft, warm tortillas. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEPPERS & ONIONS (CHIPOTLE COPYCAT) RECIPE

Steps:

• In a large skillet, heat the oil over medium-high heat until shimmering. Add the peppers, onions, oregano, and salt. Heat until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.