Baja "Charred" Salsa

One of my favorite places to eat for lunch, is Baja Fresh or anything similar to it.  I'm not really a sandwich shop kinda girl.  Give me a simple chicken taco with some great salsa and I'm happy.  I could eat at a place like this for lunch just about every day. The food is simple, clean and flavorful.  Don't get me wrong, I also love complex and heavy.  Just not every day.

One of reasons I keep coming back is the Salsa Baja, it's my favorite.  I love so many things charred, blackened or broiled.  For me, the completely charred tomatoes and jalapeno in this recipe are perfect.  It's what makes it special.  You may feel like you are ruining the tomatoes, and you've got a burnt mess.  Stick with it!  I've added pictures of the black tomatoes so you can see how it could seem bad.  But, bad never tasted so good!  Recipe adapted from Todd Wilbur.

9 firm medium tomatoes, *chilled~ this will help them stay intact during grilling
1 jalapeno, stem removed
1 clove garlic
1 teaspoon kosher salt
1 1/2 cups water
1 1/2 limes, juiced
1/4 cup white onion, diced
1/4 cup cilantro, chopped

Preheat barbecue grill to high heat.

Place 7 of the chilled tomatoes, stem~side down (remove stems), directly on the grill.  Allow the tomatoes to roast over the flame for 20~30 minutes until most of the surface of each tomato is black.  (I roasted my tomatoes at about 550~600 degrees for 25 minutes).  Add the jalapeno to the grill and turn over the tomatoes and roast another 20~30 minutes.  Turn the jalapeno once during cooking so the pepper blackens evenly.

Take the tomatoes and jalapeno off the grill and put them on a plate to cool for 10~15 minutes.  Dump the tomatoes, jalapeno and any liquid into a blender.  Add the garlic and salt and blend on high speed until the mixture is pureed.  Add the water and lime juice and blend again on high speed for about 30 seconds.

Pour the mixture into a bowl.  Dice the remaining tomato and add it to the salsa.  Add the onion and cilantro, then cool the salsa in the refrigerator.

Makes about 4 cups.

Chicken Tortilla Soup

I have been making this soup for years. It goes great with Mexican Caesar Salad, which I will post soon (for all my friends who have been asking for it) :) If you know me, you know Mexican food is one of my favorites. Try this soup with all the garnishes...that's how it's best!

2 large yellow onions, cut into chunks

5 large tomatoes

5 cloves garlic

olive oil

1 pound chicken breast~ boneless, skinless

garlic powder~ just enough to season the chicken while it sautes

taco seasoning~ just enough to season the chicken while it sautes

4 1/2 cups chicken stock

kosher salt and freshly ground black pepper to taste

8 day old tortillas, cut into strips

oil for shallow frying

2 fresh red or green chiles, seeded and sliced

1 avocado

Serve with~

cilantro

sour cream

lime wedges

cheddar cheese

reserved fried tortillas

fried chiles

Preheat the oven to 375 degrees. Place the onion, tomatoes and garlic on a baking sheet with a little olive oil and roast for about 40 minutes. Roast until the vegetables start to look black and charred. Peel the tomatoes and discard the skins. Puree with the onion and garlic and any bits and juice from the pan in a blender or food processor. I usually break a tomato onto the pan and scrape the pan...this is where all the flavor is :)

While the vegetables are roasting, heat 2 tablespoons of oil in a saute pan. Cut each chicken breast into 3 or 4 strips. Season with the garlic powder and taco seasoning. Saute the chicken a few minutes on each side. Remove from heat and let cool before you shred the chicken.

In a frying pan, heat about an inch of oil to fry the tortillas. Fry until golden brown. Drain on paper towels and set aside. Fry the chiles in the remaining oil until crisp. Drain on paper towels and set aside.

In a large stock pot, heat 2 tablespoons of the oil, and saute the tomato mixture for a few minutes. Simmer until it has thickened and reduced. Add the chicken stock and bring to a boil. Reduce the heat, season with salt and pepper and simmer, covered for 15~20 minutes. Add most of the fried tortillas to the soup. Save a small amount for the garnish. Simmer for about 5 more minutes. Add a cut avocado to the soup when you are ready to serve. I usually add the juice of at least one lime at the end.

Serve with cilantro, sour cream, lime wedges, cheddar cheese, reserved fried tortillas, and chiles. Enjoy!

Cilantro Sour Cream

A great addition to fajitas, or tacos. Also pictured~ Mango Salsa

1 16 ounce container sour cream
1 cup cilantro, packed
2 green onions, chopped
1 tablespoon lime juice, about half a lime
kosher salt and freshly ground pepper to taste

Add all ingredients in a food processor. Process until well mixed.

Mango Salsa

I make this to go along with chicken fajitas. I think it's a great topping, it's also great on it's own.

Also pictured~ Cilantro Sour Cream

1 cup mango, diced

1/3 cup red onion, finely diced

1/4 cup cilantro, chopped

1 tablespoon lime juice, about half a lime

kosher salt and freshly ground black pepper to taste

Combine all ingredients. Serve with fajitas, tacos, or chips.

Chicken Fajitas

This has got to be one of my favorite things to make.  It's my go~to recipe when I'm having people over. I really could eat this a couple times a week.  It is, without a doubt, one of my most requested recipes.  It could be due to the fact that I'm constantly making it.  If you've been to my house for dinner and I haven't made this, ask me to!  If you don't make anything else from this blog...make this!  You will not be sorry.

A friend brought me these fajitas when my now 11 year old son Cameron was born. The recipe comes from our friend Sheri, who is an excellent cook. My husband got a little sick of it in the early years of our marriage because I made it so often.  Sorry honey, although I'm not really that sorry.  :)

I usually like to double the recipe because it is fantastic the next day as nachos. I won't make it if I don't have enough time to let it marinate. It really does need at least 4 hours (I try to shoot for at least 6 or even overnight).  It will be well worth the wait!

1/4 cup soy sauce
1/4 cup vegetable oil
1/8 cup white vinegar
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon lemon pepper
1/2 teaspoon white pepper
1 teaspoon chili powder
1/4 cup brown sugar
4 boneless skinless chicken breasts, cut into strips
1 large onion
1 large red pepper, sliced into thin strips
1 large green pepper, sliced into thin strips
2 tomatoes, sliced into thin wedges

Mix the soy sauce, oil, vinegar, lemon juice, garlic, salt, ginger, lemon pepper, white pepper, chili powder and brown sugar. Add the cut chicken and marinade for at least 4 hours or overnight.

Heat a large skillet. Add the chicken and marinade. Saute until the chicken is just about cooked. Add the onions and peppers. Cook for 2~3 minutes. Add the tomatoes and cook for 1 minute. Serve on warm flour or corn tortillas with lime, sour cream, guacamole, cilantro, cheese, more onion and tomato.