Al Pastor Enchiladas with Pineapple Avocado Salsa

I went for a long walk this morning, longer than usual. Maybe it was the fact that is was finally cool with the promise of coming rain that kept me walking. It's Thanksgiving break so my kids were sleeping in and with them now in Middle school and high school, they are pretty self-sufficient now. At least for those 2 hours this morning, time was my own to do what I wanted without any other responsibility tugging at my minutes. As I crunched through fallen leaves, I thought about being thankful. Somewhat fitting with the Thanksgiving holiday where we all take stock in all our blessings. For me it was just happenstance of the timing, but today was the day I really felt thankful for being able to stay at home to raise my kids. Because they are now well on their way to being self sufficient, I've felt a bit lost and I've been feeling the pressure to get back to work. But today, I realized that my work, my job of being a stay-at-home mom was important and is still important. I gave up a career to be home with them. I gave up adult interaction and personal achievement to help guide my kids through, infancy, elementary school, now puberty with the promise into adulthood. I like to think that this time was not wasted. I like to think that my value as a woman, as a mother, and as a human being means something to my kids and to the world at large. Today, I felt proud of all that I gave up to be a good mom to my kids. As I look forward to going back to work and finding my own path outside of motherhood again, I'm excited for what lies ahead but I also feel sad that this time spent with my kids is coming to an end. 

Al Pastor Enchiladas

Makes 12

Main Ingredients
Ground Pork Filling (recipe below)
Al Pastor Enchilada Sauce(recipe below)
Pineapple Avocado Salsa (recipe below)
12 corn tortillas
Oaxaca cheese, grated

Cotija cheese, crumbled

Al Pastor Enchilada Sauce

Makes 3 cups

1 T canola oil

4 cloves garlic, chopped

1 T Mexican oregano

2 t  cumin

1/2 t black pepper

1/4 t ground cloves

4-6 dried Guajillo chiles, stems and seeds removed

2 cups water or chicken broth

1- 15oz. can of pineapple chunks with juice (reserve 1/2 of the pineapple for the salsa)

2 T achiote paste

1/4 cup apple cider vinegar

salt and cayenne pepper (to taste)

Heat oil over medium heat, then add garlic, oregano, cumin, pepper and ground cloves to a medium saucepan and heat until fragrant ~ 1 minute. Add water or chicken broth, dried chiles, pineapple, achoite paste, cider vinegar and boil 30 minutes. Cool and blend well. Salt and pepper to taste. Set aside or it can be made ahead, just refrigerate in an air tight container. 

Pineapple Avocado Salsa
Makes ~ 1 cup

1 jalapeno, seeded and finely minced
1/2 reserved pineapple, cubed 
1/2 red onion, diced
1/2 cup cilantro, finely minced
Juice of 2 limes
Salt and pepper
1 avocado, small dice

Mix all ingredients together and refrigerate until ready to serve. 

Pork Filling
1 T canola oil

1/2 red onion, diced
1 yellow onion, diced
1 lb ground pork

1 cup Al pastor Enchilada sauce

salt and pepper (to taste)

Add oil and onions to a large skillet and saute until translucent ~5 minutes. Add ground pork and 1 cup Al Pastor Enchilada Sauce and cook until liquid is reduced. Salt and pepper to taste. Set aside. 
Heat tortillas in an oiled skillet and then keep warm in a tortilla warmer until ready to roll.

Pour half of the reserved enchilada sauce into the bottom of a 10 x 14 casserole dish. Spoon about 1/3 cup of meat mixture into tortilla, add a sprinkle of cotija cheese and roll up with seam side down. Repeat. 

Top with Oaxaca cheese and bake in a 350 degrees oven for about 20-25 minutes or until cheese is melted.   

Top with Pineapple, avocado salsa, additional cotija cheese or sour cream or all the above. Enjoy! 

Other recipes to try:

Michelada Pops

Albondigas with Chimichurri Pesto

Chilaquiles Corn Bread Stuffing

Corned Beef Tacos with Cilantro Lime Crema

Pineapple Chicken with Coconut Rice

 

Summer vacation is finally here, and what better way to kick of the steamy summer months with an amazing grilled chicken dish! This recipe has got to be my new favorite recipe! It's INCREDIBLE tasting and super easy to make.
The chicken is marinated in pineapple juice, lots of garlic and lemon zest/juice and then it's grilled. Which in itself is pretty delicious, but then you top the whole kit and caboodle with big rustic chunks of pineapple and red bell peppers that have been sauteed in...wait for it...brown butter, honey and Dijon mustard! To. Die. For. It is really that delicious!

I love the look of this chicken dish with its rustic chunks of pineapple and red pepper served family style on a big platter! But I imagine this would be equally amazing as kabobs, brushing on the browned butter mixture after grilling, just like BBQ sauce...yummy.  Sounds perfect to me, I'll give the kabobs a try this summer!  Hope you will too, enjoy!

Pineapple Chicken with Coconut Rice (adapted recipe from Diethood)
Serves 4

4 chicken breasts, boneless, skinless
1 20-oz can of pineapple chunks, juice reserved
4-5 garlic cloves, minced
salt and pepper
Zest and juice of one lemon
1/4 t paprika
1/8 t cayenne pepper

Topping
3 T Brown butter (from ~4T unsalted butter)
2 T Honey
1 T Dijon mustard
Reserved pineapple chunks
1 red bell pepper, seeded and chopped into 1-inch pieces

Coconut Rice
1 3/4 cup Jasmine Rice
1-14 oz. can low sodium chicken broth (~1 3/4 c)
1-14 oz. can lite coconut milk (~1 3/4 c)
1-2 T Canola Oil

Marinade: 
Combine pineapple juice, minced garlic, salt & pepper, lemon zest and lemon juice, paprika and cayenne pepper into a Ziplock freezer bag and add chicken breasts. Zip bag closed and allow chicken to marinate in the refrigerator for at least 3 hours. 

To make Coconut Rice:
Over medium heat, add canola oil into large saucepan and then add Jasmine Rice. Toast rice, stirring often for about 4 minutes taking care not to burn the rice. Then a add coconut milk and chicken broth and stir well. Cover and let cook for about 10 minutes. Turn off heat and then let sit for 15 minutes.

Grill the chicken, wrap with foil to keep warm. 

To make browned butter: (or substitute with regular melted butter)
In a small skillet, heat 1/4 cup butter and allow the milk solids to brown to a dark golden color. Pour off the liquid portion of the browned butter into a clean large skillet, leaving behind the browned solids in the smaller skillet to discard.

Stir the Dijon mustard and honey into the melted browned butter and then add the pineapple chunks and red bell peppers. 
Over medium high heat, saute until bubbly and fragrant about 4 minutes, stirring occasionally.  

Pour the sauteed pineapple over your grilled chicken and serve with Coconut Rice. 
Garnish with sliced green onions.

Other Chicken recipes:
Chicken Florentine                            Easy Ranch Chicken                      Honey Butter Chicken