Mexican Tart

I’ll go ahead and admit that my intentions were to do a corn tortilla tutorial. I won’t lie.

I lost patience after the 14th time of trying to nail it. It’s really not that difficult, but I got frustrated doing it with no tortilla press.  I so wanted to make them…

I did, however, make something last minute that turned out better than I expected.

THIS ↓
Mexican Tart Isn’t she pretty??
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I made a simple dough with Masa, water and salt and pressed it into a tart pan. The day before, I smoked a huge pork loin that came out beautifully.

SO tender.
Smoked Pork Loin I seasoned it with my favorite wet rub, and let the smoke do the magic.

I’m pretty damn happy with plan B.
The crust isn’t overwhelming. I was afraid that it would be thick and too much, but it’s NOT! It’s just enough. I pressed it down pretty thin in the tart pan – so glad I did.

I didn’t drown the pork in a lot of salsa, even though I was tempted to.

I put just enough to keep it moist, and then drizzled on some hot sauce, then the other toppings.
Black beans, corn, sauteed onions and cheeses rounded it all out. This is the perfect throw together weeknight dinner. You could also put it together the night before, refrigerate and throw it in the oven when you get home from work.

I just solved tomorrow night’s dinner dilemma for you.

You’re welcome.

Here’s your printable –

Mexican Tart

Mexican Tart

Ingredients

  • 2 cups Masa flour
  • 1 3/4 cup water
  • 1 tsp kosher salt
  • Nonstick cooking spray (or butter, or oil)
  • 3/4 lb. pulled pork (or beef, or chicken)
  • 1/2 yellow onion, diced and sauteed
  • 1 cup black beans
  • 1 cup white corn
  • 1 cup salsa
  • 2 tbsp hot sauce (I love Cholula)
  • 3/4 cup pickled jalapenos
  • 1 1/2 cup white sharp cheddar, shredded
  • 1 1/2 cup cheddar cheese, shredded
  • Black olives, sliced
  • Grape tomatoes, sliced
  • Sour cream
  • Fresh cilantro, chopped
  • Limes, sliced

Instructions

  • Preheat oven to 350 degrees.
  • Combine masa through salt.
  • Spray fluted tart pan (or pie pan) with nonstick spray; press masa dough into pan - should be about as thin as thin pizza dough.
  • Spread pork, onions, beans, corn, jalapenos, salsa and hot sauce. Top with cheese and bake for 30 minutes, or until cheese has melted.
  • Top with remaining ingredients and serve.
http://www.dixiechikcooks.com/mexican-tart/

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Smoked Chicken Tamale Cups

How cute are these??
Tamale Cups Remember when I made tamales?

They’ve been on my mind lately, but I wanted to do something a bit different.

I smoked my chicken with a nice wet rub, then made little cups with masa flour. It’s the tamale taste you get, without having to roll in the corn husks. I mixed the flour with some vegetable oil and chicken broth and it was the perfect consistency.
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The wet rub on the chicken gave it a good bit of flavor, so I just threw it in my KitchenAid stand mixer and let it shred it for me, then packed it into the masa cups and topped it with cheese before I baked them.

Very easy.
Tamale Cups You know how I typically have to whore things out.

I threw everything on these – fresh jalapenos, tomatoes, chopped lettuce, black olives, onions, more cheese, hot sauce and sour cream. Feel free to make these your very own.
Smoked Chicken Tamale Cups A couple of things were missing – and I’ll add them next time – cilantro and lime.

Make them soon – so EZ.
Smoked Chicken Tamale Cups|Dixie Chik Cooks

Here’s your printable –

Smoked Chicken Tamale Cups

Smoked Chicken Tamale Cups

Ingredients

  • 2 tbsp. cumin
  • 2 tbsp. chili powder
  • 1 tbsp. seasoned salt
  • 1 tbsp. cayenne pepper
  • 1 tbsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. sugar
  • 2 tbsp. olive oil
  • 1 lb. boneless, skinless chicken breasts
  • 2 cups Masa flour
  • 1 tbsp coarse salt
  • 1 cup chicken broth
  • 1/3 cup vegetable oil
  • Cabot Seriously Sharp Cracker Cuts
  • Lettuce, tomatoes, olives, jalapeno slices, sour cream, onions, etc.

Instructions

  • Combine cumin through olive oil; rub generously on chicken.
  • Smoke chicken for 3 hours, until thermometer reads at least 165 degrees.
  • Remove chicken, allow to cool and shred.
  • Preheat oven to 350 degrees.
  • Mix masa flour, oil and broth together.
  • Spray a 12 cup muffin pan with nonstick spray.
  • Press 2-3 tbsp. of masa mixture into each muffin mold; fill with chicken and one slice of cheese.
  • Bake for 20-30 minutes, until cheese has melted.
  • Serve topped with remaining ingredients.

Notes

*You can use store bought taco seasoning instead of making your own if you would rather; I like to control my seasonings.

http://www.dixiechikcooks.com/smoked-chicken-tamale-cups/

And your pinnable!
Smoked Chicken Tamale Cups

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Top 10 Recipes of 2017

Are you ready for 2018?

2017 was a good year for me from a culinary standpoint. Here are the top 10 recipes from the year, but first let me go over some things I learned that I’m so excited about…still.

I discovered smoking.

THAT was huge; I never really knew the joy of smoking until I got my smoker box.
One of best things I’ve smoked so far – Smoked Lemon Pepper Wings.
Smoked Lemon Pepper Wings Go here for the recipe.
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I discovered sous vide cooking. Words can’t express how much I love this method. If you don’t have a sous vide, get one ASAP.
I made these Reverse Sear Carnitas.
Carnitas | Dixie Chik Cooks Get the recipe here.

I learned that you can pancake batter the shit out of just about anything.

Including Pancake Battered Chicken.
Pancake Battered Chicken | Dixie Chik Cooks Go here for the recipe.

I learned that bacon and tequila pair quite nicely. I made this Bacon Jalapeno Tequila Jam Burger, and it got me a Golden Ticket to World Food Championships.
Bacon Tequila Jam Burger Get the recipe here.

I learned EXACTLY how to make copycat Krystal (or White Castle) burgers. I nailed them.
Krystal Copycat Burger Go here for the recipe.

I learned that thinly sliced potatoes make damn good vehicles for other food – such as Sloppy Joe stuff. And other stuff.

Ok, fine, jalapenos.
Sheet Pan Pachos | Dixie Chik Cooks Get this here –> recipe.

I learned that shoving a beer can in the middle of ground beef makes for a perfectly stuffed burger.
Go here for the recipe – You won’t be sorry.

I also learned that adding an Asian flair to the typical French Dip is absolutely amazing.
Asian French Dip Get the recipe for this Asian French Dip here.

I also played around with layering – cheese encased in a meatball encased in a pretzel shell. Sounds complicated, but nah.
Meatball Stuffed Pretzels Get the recipe for these Meatball Stuffed Pretzels.

Oh, and I made, yet, another burger. Shocker, I know.
Click here for my Steakhouse Burger.

That was the best of the best – 2017 version.

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Best of 2017

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Cheese Stuffed Bacon Wrapped Smoked Chicken

I can’t get enough of my smoker.

I smoked beef yesterday, and I threw some stuffed chicken on it today. DESPITE the rain. The rain and cloudiness just won’t stop here lately. I do love the rain…

Who wants to stay in bed and just listen to it?

Me.

A big, fat, lazy ass me.
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However, here’s what I did today…
How pretty is this?

These are chicken breasts that I smoked.

I smoked the shit out of them.
And, I stuffed them with Cabot Garlic and Herb cheese and a mixture of olives, cilantro and jalapenos, then wrapped them with bacon.

I can’t get enough of my smoking habit.
Here’s your printable-

Cheese Stuffed Bacon Wrapped Smoked Chicken

Ingredients

  • 1 lb. boneless, skinless, chicken breasts
  • 4 oz Cabot Garlic Herb Cheddar
  • 1/2 cup green stuffed olives, diced
  • 1/2 cup pickled jalapenos, diced
  • 1 handful fresh Cilantro, chopped
  • 1/2 lb. bacon, sliced

Instructions

  • Slice chicken breasts horizontally.
  • Combine olives, jalapenos and cilantro.
  • Stuff chicken breasts with cheese and olive mixture.
  • Wrap with bacon.
  • Smoke - about 275 degrees, until done.
http://www.dixiechikcooks.com/cheese-stuffed-bacon-wrapped-smoked-chicken/

Here’s your pinable – 
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Buffalo Chicken Taquitos

Are you a fan of taquitos?

Hell, I’m a fan of most things Mexican. Especially when I make them at home. The beautiful thing about making food at home vs. eating out is the control you have. You can control it all – the amount of cheese, how it’s prepared, how spicy, etc. Why would you not want to make it at home?

These aren’t your typical taquitos. I think I probably say that about a lot of things I make, but it’s the truth. These are made with flour tortillas, chicken thighs and buffalo sauce.

Easy.
Buffalo Chicken Taquitos | Dixie Chik Cooks I also made a dipping sauce with sour cream, salsa verde, and candied jalapenos.
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The sauce itself is so good, and if you’ve never tried candied jalapenos before, DO IT. Don’t hesitate – they’re addictive as hell.
Buffalo Chicken Taquitos You could put this sauce on so many things – burritos, enchiladas, quesadillas. Just dip whatever you have in the pantry in it.

The taquitos are really simple to put together. I’m a big fan of chicken thighs because you can control the actual fat by trimming them, and you get the white/dark meat combo which always yields a juicy end result.
Buffalo Chicken Taquitos The versatility of these make them a solid addition to your dinner or appetizer rotation. You could even make them meatless by using beans, rice or diced veggies. Butternut squash would be pretty damn good too, maybe with some parmesan, black beans and diced poblanos?

I think yes.

I shredded the chicken in my KitchenAid and tossed it with Moore’s Buffalo Sauce. Roll them tightly, and throw them in hot oil for about 20 seconds each side, and you have perfect taquitos.
Buffalo Chicken Taquitos

Here’s your printable-

Buffalo Chicken Taquitos

Ingredients

    For the Taquitos
  • 1 lb. boneless, skinless chicken thighs, trimmed of fat
  • Moore's Original Buffalo Sauce
  • Flour tortillas
  • Mozzarella cheese, shredded
  • Oil, for frying
  • Fresh cilantro, roughly chopped
  • For the Dipping Sauce
  • 1/2 cup sour cream
  • 1/2 cup salsa verde
  • 1/4 cup Candied Jalapenos

Instructions

  • Bake, grill or smoke chicken thighs; shred.
  • Toss chicken in enough buffalo sauce to coat.
  • Place about 2 tbsp shredded chicken and 1-2 tbsp cheese (depending on preference) in a flour tortilla, roll tightly.
  • Bring oil to 350 degrees.
  • Fry taquitos for about 20 seconds on each side, until golden brown.
  • Drizzle with more buffalo sauce and sprinkle with cilantro.
  • To make dip, combine sour cream, salsa verde and chopped jalapenos.
  • Serve taquitos with dip.
http://www.dixiechikcooks.com/buffalo-chicken-taquitos/

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Buffalo Chicken Taquitos | Dixie Chik Cooks
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