Baked Spanish Rice with Chorizo

 https://food52.com/recipes/75260-spanish-baked-rice-with-chorizo-and-chickpeas

• 2 tablespoons olive oil
  
• 1 small yellow onion, finely chopped
  
• 2 teaspoons kosher salt, plus more to taste
  
• 10 ounces chorizo, chopped into 1/2-inch cubes (fully-cooked Spanish or smoked, Spanish-style chorizo)
  
• 1 whole head of garlic, rinsed but not peeled
  
• 1/2 cup currants (raisins can be substituted)
  
• 1 15-ounce can of diced tomatoes, including juice
  
• 1 1/2 teaspoons paprika (smoked or regular)
  
• 1 16-ounce can of chickpeas, drained and rinsed (or double the chickpeas if you like them!)
  
• 2 1/4 cups uncooked Arborio rice (or Carnaroli rice or Spanish paella rice)
  
• 5 cups chicken stock (ideally homemade; unsalted or reduced sodium if purchasing)

1. Heat oven to 400° F. 
2. Heat olive oil over medium heat in a wide, ovenproof braiser or cazuela with at least a 3 1/2–quart capacity. (Alternatively, use a Dutch oven with an equivalent capacity, or start the dish in a large pot and transfer to a baking dish that holds at least 3 1/2 quarts). Add the onions, season with a pinch of salt, and saute until tender, about 6 to 8 minutes. Add the chorizo and cook until it starts to brown and render a bit of its fat, stirring occasionally, another 2 to 3 minutes. 
3. Stir in the whole head of garlic and currants, stirring well to integrate and coat in the fat, and cook another 2 to 3 minutes. Add the tomatoes, paprika, 2 teaspoons kosher salt, and chickpeas, and cook until the tomatoes start to gently simmer. Add the rice, stirring well to evenly coat, and cook for another 3 to 4 minutes to toast the grains. Add the chicken stock and position the garlic in the center of the rice. Bring the stock to a boil, then put the pan (uncovered) in the oven.
4. Bake for 30 to 40 minutes, or until the rice is tender and all of the stock has been absorbed. (Check at 25 minutes.) If using a Dutch oven, the cook time will be closer to 40 to 50 minutes.
5. Serve warm or at room temperature, making sure everyone gets a few garlic cloves.

—— skipped the chickpeas, measured nothing, added corn

Flour tortillas

https://www.seriouseats.com/recipes/2015/05/soft-chewy-flour-tortillas-recipe.html

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 3 tablespoons lard or vegetable shortening 
• 3/4 cups warm water (approximately 110°F)

Directions

1. 1.
   Whisk together flour, baking powder, and salt in a medium bowl. Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.
2. 2.
   Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.
3. 3.
   Preheat cast iron skillet, griddle, or comal to 500°F. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer. Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

Street corn salad

https://www.chilipeppermadness.com/recipes/elotes-salad/

• 6 ears of corn enough for about 6 cups of corn
• 1 tablespoon olive oil
• 1 red bell pepper chopped
• 2-3 jalapeno peppers* chopped (optional – see NOTES)
• 1 small red onion chopped
• 1 avocado chopped
• ¾ cup fresh cilantro chopped
• ¼ cup fresh lime juice
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste about ½ teaspoon each is good
• 1 teaspoon hot sauce optional
• ¼ cup Mexican crema or sour cream
• ¼ cup mayonnaise
• ¾ cup queso fresco or crumbled cotija cheese

Instructions

1. Cut the corn from the cobs. Heat the olive oil in a large pan and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
2. Next, add the charred corn to a large mixing bowl and stir in the remaining ingredients.
3. Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
4. Top with a bit of extra crumbly cheese and fresh cilantro.

Spicy Chicken Shepherd’s Pie

https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-shepherds-pie-with-chorizo-3364683

Made with chicken chorizo (missing link), modified with cauliflower topping (cauliflower, butter, cream cheese, cheddar)

Mexican Shakshuka

http://www.joyfulhealthyeats.com/easy-one-pot-mexican-shakshuka/

• 2 tablespoons grape seed oil
• 1 poblano pepper, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup diced sweet onion
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 (14 oz) cans of diced fire roasted tomatoes
• salt and pepper to taste
• 6 eggs
• ⅓ cup crumbled queso fresco
• ¼ cup diced fresh cilantro
• ¼ cup diced green onion
• garnish: sliced avocado. sliced jalapeno

1. Preheat oven to 375 degrees.
2. Heat 10" cast iron skillet to medium high heat, add grape seed oil.
3. Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
4. Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.
5. Then add the diced tomatoes. Simmer for about 5 minutes.
6. Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
7. Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.
8. Serve!
9. Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

Serving size: 1 cup of shakshuka + eggCalories: 206 Fat: 12 g Saturated fat: 3 gCarbohydrates: 14 g Sugar: 5 gSodium: 394 mg Fiber: 3 g Protein: 10 gCholesterol: 193 mg

Red Chicken Pozole

http://www.finecooking.com/recipes/red-pozole-chicken.aspx

For the chile sauce

• 2 large beefsteak tomatoes, cored (about 1 lb.)
• 8 large (5- to 6-inch) dried guajillo chiles (1-1/2 to 2 oz.), wiped clean with a damp paper towel
• 20 medium cloves garlic, peeled (about 1/2 cup)
• 1 small white onion, cut into 1/2-inch-thick rounds
• 5 whole cloves
• 1/2 tsp. whole allspice
• 1/4 cup vegetable oil
• 3 Tbs. distilled white vinegar
• 2 tsp. granulated sugar
• Kosher salt

For the pozole

• 2 large fresh poblano chiles (about 3/4 lb.)
• 6 chicken drumsticks, skin removed
• 6 chicken thighs, skin removed
• 1 quart lower-salt chicken broth
• 2 tsp. dried oregano, preferably Mexican
• Kosher salt
• 1 small bunch fresh cilantro (2 to 3 oz.)
• 5 6-in. fresh mint sprigs
• 4 15-oz. cans hominy, preferably white, drained and rinsed

For the toppings

• 1/2 head romaine lettuce, cored and sliced crosswise 1/4 inch thick
• 6 to 8 medium radishes, trimmed and sliced 1/8 inch thick
• 2 limes, cut in thirds
• 2 tsp. dried oregano, preferably Mexican
• 3/4 tsp. chile de árbol powder or cayenne
• Kosher salt

Position a rack in the upper third of the oven and heat the oven to 500°F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato. Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they’re cool enough to handle, pull off and discard the skin.

Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.

Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute. Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.

While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.

Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Purée, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the purée (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes. Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 Tbs. salt. Reduce the heat to a simmer, partially cover the pot, and cook,  stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.

Make the pozole

If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes. If you don’t have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they’re cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.

Add the chicken, chicken broth, oregano, and 1 Tbs. salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string. Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.

To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.

Corn soup

Inspiration from http://www.skinnytaste.com/2013/07/creamy-corn-soup-with-queso-fresco-and.html

1 clove garlic
Some coconut oil
-----> fry
1 6 oz russet potato, diced
4 ish cups corn, cooked, removed from cob
3 ish cups chicken stock
2 ish cups water
2 tbsp cilantro
1 tsp chipotle chili powder
-----> add, simmer until potatoes/corn soft
-----> purée
1/2 c ricotta (subbed for sour cream b/c of laziness)
Salt, pepper, more chili to taste
-----> more purée 
1 cup corn (reserved from before)
-----> cook a few more minutes
-----> garnish with cilantro and queso fresco

Chicken Posole

http://www.simplyrecipes.com/recipes/chicken_pozole/

http://www.marthastewart.com/319047/chicken-posole

5 chicken breasts
1/2 red onion
5 cloves garlic
Oregano
Salt
Ancho chile powder
-------> boil until chicken cooked
-------> shred chicken
Big can of corn, drained and rinsed
------> blend 2ish cups corn with some stock
------> add corn, purée, spices 
------> simmer for a while

Garnishes: avocado, radishes, red pepper flakes, lime wedges, tortilla chips