Saturday, May 1, 2010

Mexican Suns! (with baked tortilla chips)

Ok, so maybe these aren't authentically Mexican. Having never been to Mexico, I (Emily) don't know much about what authentic Mexican food is. However, these taste good, come together quickly and easily, and look like suns when they're done.

This dinner resulted from Iain getting home from work, exhausted, after a 10 mile (mostly uphill) bike ride. I, having been home from work for several hours already, was excited to cook. So I decided to play around in the kitchen while Iain showered and woke up a bit. The Mexican food resulted from the fact that Iain decided to buy tomatillos and other delicious things at the co-op this week, and I happened to have frozen corn.

Don't be intimidated by the relatively long ingredient list, as the veggies can be easily subbed in and out for each other and proportions easily adjusted.

Mexican Suns!

  • dash vegetable oil
  • dashes of cumin, chili powder, and garlic powder (adjust to taste)
  • 1 tomatillo, cut into small chunks or slices (feel free to use 2 if you've got them
  • half an onion (I used red-- yellow or white would work too, I'm sure)
  • 1-2 TBS tomato paste
  • 1 canned chipotle pepper in sauce, chopped really small
  • 1/2 green pepper, in small chunks
  • 1 can beans, rinsed and drained (I used a mix of kidney, pinto, and black. Use whatever you've got)
  • 1/2 bag frozen corn
  • 1/2 yellow pepper, in small chunks
  • 1 tomato, sliced or diced
  • 1/2 c. grated cheddar or jack cheese
  • bunch of cilantro, chopped
  • 3-4 flour tortillas, sliced into 6-8 wedges

  • Prep the tortillas-- lightly oil a baking tray, place the tortillas on it (this may take two batches) and turn to coat. Sprinkle the wedges lightly with cumin, garlic powder, grated cheese, or a combination.
  • Heat the vegetable oil and toss in a little cumin, garlic powder, and chili powder. Add the onion and saute over medium heat for a few minutes, until it grows translucent.
  • Add the tomatillo. Cook over medium for a few minutes, then turn up to high for a minute or so in order to slightly brown the outsides. Turn back down to medium.
  • Stir in the chipotle pepper, tomato paste, and green pepper. (I also like to add a little of the cilantro here.) Cook over medium for a few minutes, until the pepper is starting to soften.
  • Add the corn, beans, and more of the cilantro, reserving a bit for the end. Add more cumin, chili powder, and garlic powder if desired.
  • Once everything is heated through, remove from heat and stir in the tomato, yellow pepper, reserved cilantro, and some of the cheese.
  • Broil the tortilla wedges for 1-3 minutes. Watch very carefully or they will burn.
  • Serve, preferably in the shape of a sun, with bean mix in the middle (topped by more cheese) and wedges around the outside.

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