The Peanut Butter Boy » Mexican

Chile Verde Tacos

Nick — Sat, 03 Apr 2010 14:09:38 +0000

There are just too many red sauces out there. I equate the abundance of red sauce in the world to the amount of green in nature. The most intriguing plants in nature are the ones with exotic colors like bright blue, orange or purple. In similar fashion, chile verde sticks out with it’s light green, almost vomit-colored sauce. But don’t let that dissuade you. This gem of a sauce is made from tomatillos (mild green tomatoes) and jalapenos, and is full of wonderful flavors. If you don’t lick the pot clean when you make the chile verde, this is a great way to use the leftovers. As I always say: sauce is the sauce of life, and this is one sauce worth living for.

Homemade Tortilla Chips

Nick — Fri, 04 Dec 2009 14:25:00 +0000

* Updated from the archives

The tortilla chip is a versatile creature and a necessity with favorites like guacamole, chili, stew, soup and bean dip. Be it salty or sweet, savory or succulent, nothing complements a dish like tortilla chips, even non-Mexican dishes such as stuffed peppers. These are thicker and crunchier than store-bought chips at 1/4 the price, and since they are baked they contain almost no fat. Plus, when was the last time you bought a bag of chips that was still warm? Here is a simple, quick and healthy method to make your own tortilla chips. Do yourself a favor – throw out that $4 bag of preservative-filled junk and keep reading…

Salmon Tacos with Honey Mustard Sauce

Nick — Thu, 10 Sep 2009 17:02:56 +0000

Is it possible for one to tire of Mexican food? I think not. Whether it’s Mexican Lasagna, Peanut Butter Mole or a Taco Smoothie (recipe TBD), the possibilities are endless. This was a spur-of-the-moment recipe that ended up surprising me and the others who partook in its glory. This has since become a staple meal as it’s a simple and tasty way to get fish into your diet. To all my peanut butter lovers out there, I promise the next thing on this site will contain peanut butter.

Mexican Lasagna

Nick — Wed, 02 Sep 2009 18:25:54 +0000

Sick of Mexican food yet? Me neither. This delectable dish has been rehashed in many different forms. You could call it taco casserole, enchilada casserole or mexican lasagna – my preferred choice. It’s a crossover between enchiladas and tex-mex, prepared in a classic and convenient casserole fashion. I’ve made similar dishes before (see “Related Entries” below) but this is yet another delicious twist on my favorite cuisine. This dish was adapted from Reeni’s version to include beans and incorporate some healthy changes. If you’ve got all the ingredients handy, it will only take 1 hour to get it on the table and it will feed you for weeks, so freezing is recommended.

Perfect Boiled Beans

Nick — Thu, 16 Jul 2009 13:18:34 +0000

For those unaware, peanuts are not actually nuts, they’re legumes. Perhaps that is why I am so fond of Mr. Peanut’s cousin, Mr. Pinto. Ever since I boiled my first batch of beans about a year ago, I have been making a batch every week. Forget canned beans, these are where it’s at. Beans are a great source of nutrition and are perfect as a side dish or in tacos, chopped salads, quesadillas, pasta sauce, tuna/chicken salad, you name it! Also, these beans will make the ultimate batch of refried beans. My next step is to make a batch without salt and use them for brownies.

Huevos Rancheros

Nick — Sun, 07 Jun 2009 15:12:33 +0000

I don’t keep it a secret, Mexican food is my favorite cuisine. It’s so simple, cheap, balanced and delicious. As far as breakfast is concerned, I usually turn to oatmeal or pancakes and hence rarely get my Mexican fix in the morning. This is a filling breakfast but it is well-balanced and will keep you energized for hours. I don’t think peanut butter fits in here, but it’s so good that it wasn’t missed. Would you incorporate peanut butter into this or would you skip it too?

Guacamole

Nick — Tue, 05 May 2009 04:53:02 +0000

Peanut butter and chocolate are my daily sources of fat and happiness. But they just don’t cut it when it comes to Mexican cuisine, unless of course you’re looking for a chocolate peanut butter mole. Besides that, the first thing that comes to mind is guacamole. Homemade guacamole is easier than you think and the results are fantastic. Best served on tacos or with homemade chips otherwise you’ll be licking the bowl clean. Here’s to you Mexico, home to my favorite food – and happy Cinco de Mayo to all!

Spicy Hominy and Oats

Nick — Wed, 22 Apr 2009 05:18:01 +0000

I am one of those people who swear by oatmeal for breakfast. Sure there are other breakfast options out there, but none are as creamy and satisfying as a warm bowl of oats. For years I tweaked my morning bowl, from peanut butter and jelly oatmeal to maple, walnut and raisin oatmeal and pumpkin pie oatmeal. There was one common theme though, sugar. Like most people I was stuck in the sweet oatmeal rut. As delicious as it was, I wanted to try something new. My first attempt was egg, cheese and peanut butter oats but after making peanut butter chili, I found a new favorite ingredient: hominy. It’s not all that strange when you think about it – grits are just ground up hominy, so this is like combining two breakfast grains only better because of the outstanding texture of hominy. I’ve never had such creamy oatmeal, making this one a new favorite. Even the heat outside doesn’t deter me from this hot and spicy breakfast. Oh, how sweet it isn’t!

Easy Chile Verde

Nick — Fri, 13 Mar 2009 20:28:00 +0000

Updated from the recipe archive

I love Mexican cuisine, I can’t get enough of it. Since moving to California I’ve learned to cook more authentic Mexican food: I’ve finally learned what a real taco is. That being said, I don’t make the sauce from scratch in this recipe. Using a jar of salsa verde really cuts down on the prep time and still tastes wonderful. Make sure you buy a quality brand of salsa, don’t skimp on this part. But if you’ve got the time and ingredients, I recommend making your own salsa verde by following Elise’s Chile Verde recipe.

Nachos

Nick — Tue, 16 Dec 2008 02:32:02 +0000

Nachos often get a bad rap. It’s because most movie theaters, sporting events and convenience stores offer their version of nachos: over-salted, semi-stale round tortilla chips with a cupful of warm nacho cheese sauce. When did this become nachos? The worst part is, you can really feel that liquid plastic (they call nacho cheese) solidifying in your arteries. The “deluxe” and “supreme” nachos you’ll find at slightly finer eateries aren’t much better. The only solution is to go homemade. This recipe makes about 1 serving but can be multiplied to serve many. Alternatively, let each person stack theirs differently for a little personalization.