Tag Archives: modelo

Healthy Tex Mex!

No, this isn’t a list of oxymorons, this is the response to my latest very specific craving. I was dying for something in the Mexican category that wasn’t overly fried or cheesed. I had chicken, I had beans, I had avocados.

My mission was clear.

     

Click for refried black beans recipe!

Spice rub includes: cayenne, chili powder, onion powder, garlic powder, paprika, salt and pepper

First I got the beans going, which takes some time, but I think it’s worth it. Then I rubbed my boneless, skinless chicken breast with lime juice and coated it in the spice rub pictured above.

Make sure that skillet's hot with butter and oil! You only need a minute or two on each side.

Then into the oven on a bed of limes at 350 for 30 minutes (can cover chicken with limes too!)

While the chicken’s in the oven, I threw together some guacamole and a quick pico of tomatoes, onion and red bell pepper. I figured everything was spicy enough to do without fresh jalapeños on top.

Presentation makes regular food feel fancy!

Hiding food under food... very very sneaky.

There you have it! Lime chili chicken on a bed of refried beans with guacamole and pico de gallo!

Finished off here a little bit of sharp cheese and some tortilla strips!

I recommend enjoying with a Modelo Especial, but that's up to you :-

Mission accomplished. POP POP.

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The Nacho Blog

As a native Texan and a frequenter of neighborhood pubs everywhere, I consider myself a nacho aficionado. If you are a nacho fiend too perhaps you’ve noticed that this delicacy can often be hit or miss. I’ve had nachos that are too dry, nachos that are too wet, nachos with all the goods on top and nothing but sad plain chips underneath, and nachos so loaded up with sour cream that everything below them is soggy. These are nacho sins. I have set out to perfect the nacho recipe with an unbeatable method for ensuring each chip’s deliciousness. I pair it with guacamole (on the side!) because, for me, nachos just aren’t nachos without guacamole 🙂

To refry beans: sauté garlic, onions and jalapeños for 5 mins, then add beans (with juice) and bring to a boil. Then lower the heat and simmer adding beer as necessary (don't let them dry out). Should take 1.5 hours or so.

I used Modelo Especial.. but you can’t tell, because I freaked it. 🙂

Once the beans are finished, you can serve them as a side dish, but I really like to hide them underneath the nachos. A fun little surprise for your guests 🙂

Take care to layer the chips, meat (in this case beef), and cheese in however many layers you have food for. (Can easily be made veggie... just leave out the meat!) Then bake at 350 for about 10 minutes (until the cheese is melted).

I urge you not to rush through this step… this is how you ensure each chip will have ample toppings. Take your time!

While its in the oven, chop up your pico veggies. I kept it simple here... just tomatoes, red onion, and jalapeño all chopped finely.

You’ll want to have a second plate on hand to place the oven-hot plate on!

Guac- chop red onion, garlic and jalapeño, add avocado and citrus (in this case lemon, but lime is fine too). Mash it all together. Then add tomatoes and salt and pepper to taste.

If you make the guac ahead of time, be sure to press plastic wrap into the dip so it doesn’t brown (although if it browns a little, just mix it in, as my mom used to say, “it ain’t gonna kill ya!”)

Mmmm... beany surprise...

Perfectly spicy, delightfully cheesy, with just the right ratio of condiments 🙂 Delish.

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