Archive for CrookOne’s Quick and Easy Meals
- boneless, skinless chicken thighs
- corn tortillas (not pictured, I always fuckin’ forget something)
- cumin, salt, pepper (to taste)
- some sort of salsa/hot sauce of your preference
(I’d stay away from Pace, La Victoria and all that shit. Try El Pato or Herdez..and of course fresh is always better but the point of these recipes are to be super quick and easy and still taste good)
- queso fresco (optional)
- Tecate (mandatory)
Ok so we are using chicken thighs for these soft tacos. Chicken thighs got mad flavor and are moist(er)? than the breast meat I think, and look..you can’t fuck up chicken thighs. If you fuck up chicken thighs get the fuck outta the kitchen right now, you’re probably gonna hurt yourself.
Rinse and dry the thighs. Make sure you dry them really well so they cook better in the pan. Throw just a tad bit of oil in the pan and when its nice and hot (medium-high heat) lay the thighs in there. While these are cooking this is where you can chop some onion and get the other shit ready.
Ok now, once they are almost done take ‘em out and chop them shits up and put the chicken back in the pan to finish up. This is where you can throw in the cumin, salt, pepper, and squirt a couple wedges of lime juice in there, too. (save the rest of the lime for the Tecate)
And yo, that’s it! Once the chicken is done, steam up some tortillas. There’s a couple ways to do this. A real quick way is to just squirt a bit of water on both sides of the tortillas and stick em in the microwave for like 40 seconds and they come out soft and steamy as fuck.
I double up on the tortilla just so the taco holds up better and the bottom doesn’t get soggy. Place some chicken on the tortilla, spoon some salsa on the chicken, throw on some chopped onion, maybe crumble a little queso fresco and top with cilantro, and it’s fuckin’ done! That was so fast I feel like I cheated ya’ll..maybe this is where I should tell an inspirational story about a primordial dwarf or something. Eh, fuck it..go eat your tacos!
Sup, so this meal is mad quick, from the time you start cutting up the swine ’til you sit down to bash is like less than an hour and a half. There isn’t much to it either but its tasty as fuck! Peep the ingredients:
1- package of pork (usually you can find a ‘pork for stew’ type joint)
2-cans of salsa verde (herdez and embasa are most common, I use one of each. Herdez seems more mild to me.)
1-can of diced green chiles
1-pinch of sugar
So basically if you buy the ‘pork for stew’ package, you still might need to cut up some odd sized pieces here and there, you want them pretty much the same size so they can brown evenly.
Brown pork in a good sized pot w/a bit of oil. This is important though, don’t crowd the pot with the pork or else they won’t brown too good, they will end up just kinda steaming. So, you might have to make a few passses. Brown some, then remove brown the next batch, remove and so on.
After pork is browned, the pot will probably have brown bits and tasty crap all stuck to the pot..deglaze that shit with some chicken broth or water, then throw the pork back in the pot, season with salt and pepper to taste.
Now all you do is throw in the cans of chili verde and dice green chiles in the pot, then using one of those empty cans, just add like two cans of water and stir. (one of these days though I will take the time to make the green chile from scratch.)
Once again I’m out of fucking tomatoes but if I had one I’d cut up some tomato and throw in the pot for extra flavor and color. Bring this shit to a boil then turn down heat and let simmer.
Let simmer for like 30-40 minutes or so, then taste/check pork. Pork should be nice and tender, if not let simmer longer. Here is where you can add a bit of corn starch to thicken if you like (half a tablespoon or so), also add maybe a teaspoon of sugar to mellow out the bite of the chile verde a bit.
Now, depending on how hungry you are at this point, you can bash now or keep it on low heat and let it marinate for as long as you want!
Serve with white or Mexican rice, man oh man this shit is tasty as fuck!
Welcome to my 2nd installment of CrookOne’s Quick and Easy meals..so check this one out. This is like mad comfort food, ya’ll. Chorizo and potatoes with a couple eggs thrown on top (and maybe a couple tortillas if you want). Aight the ingredients are very simple, peep ‘em below.
1 -Idaho potato
1- mexican style beef chorizo (Cacique)
1-green onions (I was out so I used chives this time)
1-mexican cheese to crumble on top
1-white or brown or yellow onion
Aight so start by peeling the potato and chopping up in fairly even pieces, so they cook evenly.
Get a pan big enough to fit the potatoes comfortably without them being all piled up on each other and shit, so they all get cooked.
While the pan is heating up I like to throw the potatoes in the microwave for like 2-3 minutes, it kinda speeds up the cooking process, I think, who knows. I thought I saw that on tv one time.
So when the pan is at a good heat (I got an old ass electric stove so I keep the heat at around 5),
put a little oil (neutral flavored oil like canola or saffola or some shit) in there then throw in
the potatoes add some salt and pepper to taste. After a few minutes they should be brown on one side, then turn each of those little fucks over one by one to brown on the other side.
In a separate little pan on medium heat, get the chorizo going. For this dish I use about a 1/3 of the package for the one potato. While that is going the potatoes should almost be done, this is when I chop up a little bit of onion and throw in with the potatoes.
I combine the chorizo and potatoes once I feel that the potatoes have a nice brown to them and are a bit crispy and pretty much done.
Then basically you cook until the chorizo is a little dark, you’ll start to see little black bits of chorizo here and there.
At this time I add just a little butter (optional, but at this point who cares just add the fuckin’ butter, we trying to get this shit crackin’!) to the same chorizo pan to cook the eggs.
Oh and all that little leftover chorizo in the pan will flavor and color the eggs nicely.
You can salt and pepper the eggs a little bit as well.
Cook the eggs for a couple minutes on one side then flip ‘em over for a minute or two making sure not to overcook, you don’t want the yolks all dry and shit.
Then at the last minute I chop up some green onions, put a little aside to top the potatoes at the end and throw the rest in the pan for just a minute or two, then you are done!
(Oh yeah, if I had some, I would have also added some chopped tomato to the pan at the very last moment. This adds some extra color and flavor and texture and all that shit, but I was out of tomatoes, no biggie.)
Plate it up and crumble some Mexican cheese on top with a little green onion…and get ta bashin’!
Holy crap this shit is good! I get happy every time I eat it. Serve with some tortillas if you want. I prefer corn but flour is cool too. Maybe a beer or some juice.
Bon Apetite, bitches!
What’s up, ya’ll. Welcome to the first in a series of CrookOne’s quick ass meal ideas to get you eating in an hour-hour and a half tops. (and that includes prep time!)
Aight so peep the ingredients:
1- Supermarket Roasted Chicken (Yeah I said it, a pre-roasted chicken, again..this is to speed up the process of getting mad food in your stomach as quickly as possible.. In fact that roasted taste is just another layer of flavor added to the mix!)
1-Corn Tortillas (I prefer regular size)
1- Package of Jack Cheese
1-Some Cacique Crema
1-Package Queso Fresco (for crumbling on top)
1-Bunch of Cilantro
1-Can of Green Enchilada Sauce-medium size should do (I use Las Palmas)
1-Can of Olives
1- Can of Serrano Chiles
1- Cooking Spray
So for some odd reason I just noticed a pic missing. But while you have a pan heating up with some oil, take all the breast meat off the roasted chicken and shred with a fork or something and put in a mixing bowl. To that bowl I add some:
* shredded jack cheese (about a third of the package)
* some chopped green onions (a couple)
* chopped olives (maybe half of a little can)
* some of that queso fresco, crumbled
* salt and cumin ( to taste)
* chopped up serrano chiles (to taste, I put like 2-3)
Mix all that shit up and now you have your filling! Of course you can add or take away stuff to taste..this just happens to be the combo that I usually use.
Now add tortillas to the pan with oil (not too much oil) just long enough ’til the tortillas become pliable, so when you roll them they wont crack and shit. That’s that pic above.
In one of those kinda pans above…spray some cooking spray on the bottom and edges. Ladle a thin layer of sauce to the bottom of the pan.
One by one roll the tortillas with the filling and put seam side down in the pan. OK I used to stuff as many as I could in the pan but found that the sides don’t get cooked as well, so I leave a little room between each enchilada and I also leave room between the enchilada and side pan as well.This also makes it easier to remove them from the pan without fucking ‘em up.
Ok when you’re done with that, ladle the sauce on top making sure to completely cover with sauce, then top with the remaining package of shredded jack cheese, olives and crumbled queso fresco. When all is said and done, you have about 9-11 enchiladas.
Oh yeah, while your doing all that shit above, pre-heat the oven to like 325-350. Once you’re done filling the enchiladas stick in the pre-heated oven for like half hour. And in just one episode of the Brady Bunch, they are pretty much done! Check ‘em out make sure the cheese is melted and slightly browned, and that the sauce is bubbling.
Let them sit for a bit before you try and take them out of the pan, otherwise they will be too hot and melty and might fall apart. While that shit is sitting, I make like this drizzle for the top of the enchiladas.
Admittedly it’s still a work in progress, I’m still trying to find the perfect combo of shit before I can say that this is perfected but its still good. In a food processor I put:
* a jar of Cacique Crema
* a good handful of cilantro (Like almost a whole bushel)
* some salt (to taste)
* cumin (to taste)
* lime juice. (couple wedges, save the other wedges for the Tecate!)
Mix all that shit up, you’ll see it turn a nice minty green color. Taste and adjust to your liking.
By the time your done with the drizzle, the enchiladas should be ok to remove from the pan.
Stick some on your plate, drizzle that green shit over them, top with some chopped cilantro, crumble a little more of that queso fresco on ‘em and you’re ready to bash! Serve with some rice or beans..and a nice cold Tecate!
Prep time is about 30 minutes, cook time is another half hour, add another 10 minutes to let them sit a bit while you make that drizzle, after that hopefully you are sitting down in time to eat and watch Emmy Rossum get naked on “Shameless”!