Provencho

Here is Southern California we are lucky enough to have access to some of the best Mexican Food there is.  From food trucks to hole-in-the-walls to upscale establishments, there is a plethora of options for us to choose from when looking to give into that craving.

One of our team members just got back from a trip to Mexico where he was lucky enough to taste local dishes that were flat out amazing.  When you truly get to experience all the different options that comes with Mexican cuisine, you realize that “Taco Night” you had growing up didn’t do justice to what you could have been having.  Here are a few ideas, just in time for your Cinco Del Mayo celebrations, that you can make at home that will bring the fiesta to your dining table!

See you at la mesa del comedor,

CBC Team

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Creamy Seafood Enchiladas

INGREDIENTS:

• Butter | Crab Meat | Lobster | Peeled Shrimp | Colby Cheese | Flour Tortillas | Onions | Chili Powder | Cumin | Pepper | Fresh Cilantro | Garlic
• Flour | Milk | Sour Cream | Chipotle Peppers | Monterey Jack Cheese  
• Cojito Cheese

DIRECTIONS:

1. Preheat Oven to 400 degrees F and spray baking dish
2. Melt Butter and add in diced Onion – Cook until translucent
3. Add in Garlic and cook for 1 minute
4. Add in Crab Meat, Lobster, Diced Shrimp, Chili Powder, Cumin & Pepper – Cook until Shrimp turns pink
5. Fold in Grated Colby Cheese and Freshly cut Cilantro
6. Remove from heat
7. Place seafood mixture into center of Tortillas and roll
8. Melt Butter in pan and stir in Flour, creating a roux
9. Stir in Milk, Sour Cream, and Chipotle Peppers
10. As sauce thickens, add Grated Monterey Jack cheese
11. Stir until cheese has melted and remove from heat
12. Place stuffed Tortillas in spray pan
13. Pour creamy sauce over enchiladas and top with remaining Monterey Jack cheese
14. Bake 15-20 minutes until cheese bubbles
15. Top with remaining Cilantro and crumbled Cojito Cheese and serve

Sweet Potato & Corn Tamales

 

INGREDIENTS:

• Sweet Potato | Brown Sugar | Butter | Cinnamon
• Corn on the Cob, Still in the Husk
• Chicken Broth | Lard | Masa Flour | Baking Powder | Jalapeno Peppers | Salt | Pepper
• Dried Corn Husks

DIRECTIONS:

1. Preheat oven to 350 degrees F
2. Soak dried Corn Husks in water
3. Coat Sweet Potatoes in Butter, Brown Sugar, & Cinnamon and bake until soft
4. Add Corn to grill until kernels begin to char
5. Remove Corn from grill and take off kernels
6. Once Sweet Potatoes are done, scoop out insides and mash
7. Melt lard in pan and add in Chicken Broth until warm
8. Add Broth mixture to Sweet Potato mash
9. Gradually stir in Masa Flour until blended
10. Add in Baking Powder, Jalapenos, Charred Corn Kernels, Salt, & Pepper
11. Remove Husks from what and pat dry
12. Spoon in Filling into Husks and fold
13. Create a steamer using a steamer basket and a pot with 1-2 inches of water
14. Arrange tamales fold-side down and in steamer basket
15. Boil water and let steam until tamales pull away from the husks
16. Remove from steamer and let cool before serving

Skirt Steak Street Tacos

INGREDIENTS:

• Skirt Steak | Jalapeno | Garlic | Cilantro | Fresh Lime Juice | Olive Oil | Kosher Salt | Black Pepper | Cumin
• 8” Corn Tortillas | Tomatillo Salsa | Sliced Avocado | Fresh Cilantro | Diced Onion

DIRECTIONS:

1. Combine Jalapeno, Garlic, Cilantro, Fresh Lime Juice, Olive Oil, Kosher Salt, Black Pepper, and Cumin to create marinade
2. Marinate Skirt Steak for 30 minutes
3. Grill Steak until medium rare
4. Slice Steak and assemble Tacos using warmed Tortillas, Grilled Skirt Steak, Sliced Avocado, Freshly Chopped Cilantro, Diced Onion, and Tomatillo Salsa