COOKING WITH ALEX: FALL FIESTA

By Alex Salcedo

Cook up an easy Mexican feast! These simple recipes are perfect for
a quick weeknight meal.

Jeff’s Fresh Lime & Orange Margaritas

This recipe takes some extra work but you may never want to use a
pre-made mix again. The zest of the limes and orange adds incredible
depth to the margarita. The tequila should be the star and any good
quality tequila will work – a Blanco creates a light and brisk drink
while a Reposado or an Anejo give the cocktail a distinctly different
flavor.

Juice Mix
Makes enough for 8 drinks

Into a plastic container with a lid place:

Juice from 8 limes
Juice from 1 fresh orange
Use a zester to zest the orange and the limes into the juice.
Let steep overnight in the fridge.
Prior to making drinks, strain the juice to remove the zest.

Into a Shaker:
(Makes 1 drink)

Ice
2 oz. Tequila
1 oz. Juice Mix
1 oz. Cointreau
1 teaspoon Simple Syrup
1 teaspoon Grand Marnier

Shake and serve over ice in salt rimmed glasses.

Chocolate Mole Enchiladas
Serves 6 – 8

Making a mole dish can be daunting, but this easy version uses grocery
store shortcuts that make getting dinner on the table hassle-free. Note
that frying the tortillas is not necessary either – this is as easy as
it gets!

Ingredients:

4 (9.5 ounces) boxes ready-to-serve mole sauce

1 tablespoon brown sugar (optional)

1 tablespoon semi-sweet chocolate chips (optional)

1 whole cooked chicken, shredded

1 (10.5 ounce) can cream of mushroom soup

½ cup chicken broth

½ of a medium red onion, diced

1 – 2 jalapeño peppers, seeded and diced (adjust amount to desired
spiciness)

¼ cup chopped cilantro

Garlic salt

12 – 14 corn tortillas

4 cups Mexican blend cheese, divided (reserve 2 cups to sprinkle over the
top)

Instructions:

Preheat oven to 350 degrees.

Pour ready-to-serve mole sauce into a sauce pan and simmer on low. Add
brown sugar and chocolate chips for extra sweetness, if desired. Stir sauce
every few minutes.

In a separate pot, simmer the cream of mushroom soup over medium-low heat.
Add the chicken broth and continue to simmer over low heat.

Once the cream of mushroom soup and broth mixture is at a simmer, add the
shredded chicken, diced onions, jalapeños and cilantro. Mix well. Add
garlic salt to taste.

Warm the tortillas in the microwave for about 30 seconds or until soft
enough to roll – about six tortillas at a time.

Lay each warm tortilla flat and top with a generous tablespoon of mole
sauce, spread sauce on tortilla. Top tortilla with sauce with a generous
tablespoon of chicken. Top the chicken with some cheese.

Coat the bottom of a 9×13 pan or glass dish with about 1 cup of the mole
sauce. Roll the chicken up in the tortilla and put in the 9×13 baking dish.
Repeat until all of the chicken and tortillas have been rolled.

Ladle remaining mole sauce over the rolled enchiladas (you can reserve some
of the sauce to pour over the top of the enchiladas after they have been
baked). Top enchiladas with remaining cheese.

Bake for about 30 minutes or until cheese is completely melted.

Spanish Rice
(Serves 4 – 6)

This recipes uses ingredients that are already in your pantry and the
chopping is really kept to a minimum.

Ingredients:

2 tablespoons vegetable oil

½ medium onion, finely diced

1-1/2 cups uncooked long grain white rice

3 cloves garlic, finely chopped

2-1/2 cups chicken broth (homemade, canned, or made from bouillon cubes)

1 cup tomato sauce

4 tablespoons chopped cilantro (optional)

In a medium-sized saucepan, heat oil over medium heat. When the oil is hot,
add the onion and sauté for 1 – 2 minutes until translucent. Add the dry
rice and continue to sauté, stirring frequently, until rice becomes a
golden brown color. Add the garlic to the rice and sauté for one more
minute.

Add tomato sauce and stir. Add chicken broth and bring to a boil. Turn the
heat to low and cover.

Simmer covered for 20 minutes. Remove from heat and let sit for about 5
minutes. Before serving, fluff rice with a fork and sprinkle with chopped
cilantro.

Caramel Apple Dip

This is an easy version of the quintessential fall treat – caramel
apples on a stick.

½ cup Butter

2 cups firmly packed brown sugar

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla

¼ teaspoon salt

4-5 tart apples, washed, dried; cored and sliced into wedges

Optional:

Finally chopped peanuts

Sliced Almonds

Mini chocolate chips

Mini Marshmallows

Colorful Sprinkles

Instructions:

Melt butter in a 2-quart saucepan; add brown sugar, condensed milk and
salt.

Cook over medium heat, stirring occasionally, 10-12 minutes until mixture
comes to a full boil. Stir in vanilla.

Remove from heat and pour into a shallow bowl.

Pierce apples with wooden skewer. Dip apples into caramel, sprinkle with
chopped peanuts, almonds, mini chocolate chips and/or mini marshmallows –
enjoy!

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