Diez y Ocho de Octubre: The New Cinco de Mayo

From the everyday Fred’s Mexican Café to the upscale La Vitral, Mexican restaurants in San Diego are as ubiquitous as surfers and sunlight, so it is only fitting that the Grub Clubbers try their culinary mano at this flavorful fare.  

Kim graciously welcomed us to her sparkling new home while Bitsoff aggressively forced guests to watch our Mt. Whitney highlight reel!  Bekah Holt, Kevin Messey and Jimmy joined the fiesta.

Bean Dip, by Bitsoff

Ingredients:

• 1 can frito-lay bean dip
• 8 oz cream cheese
• 8 oz sour cream
• Half of a packet of taco seasoning
• Ten drops of tabasco sauce
• Shredded Mexican Cheese
• Serve with Tortilla Chips

Put all ingredients (other than the cheese)in a food processor. Place in pie plate and sprinkle shredded Mexican cheese on top. Bake at 350 degrees for 25 minutes.
 

Burrito Rollups, by Hobbs
Ingredients:
• 8 oz cream cheese

• 4 oz sour cream
• 2 Tbsp hot salsa (Picante preferred)
• 1.5 Tbsp lime juice
• 1 tsp jalepeno peppers
• 1 tsp garlic salt
• 5 green onions chopped

Directions:

Mix all ingredients together.  Spread onto burrito shells, and roll up each shell. Lick remaining mixture out of bowl, and refrigerate rollups  overnight. Before serving, horizontally cut roll into pieces.  Serve with hot salsa.

Corn Pudding, by guest Jimmy

Ingredients:

• Butter for pan
• 3 cups fresh corn kernels (3 to 4 ears)
• 1 can jalapeños dried out
• 1/3 cup flour
• 3 eggs
• 3 egg yolks
• 3 cups heavy cream
• 2 teaspoons kosher salt
• Dash of Cayenne

Directions:

Heat the oven to 375 degrees with a rack positioned in the center. Butter a 9-inch casserole. Place the corn and jalapeños in a bowl and toss with the flour to evenly cover. Spread into the casserole.

Wipe the bowl clean and combine the eggs and yolks and whisk briefly. Add the cream and salt and whisk until fully incorporated. Pour over the vegetables.

Bake about 1 hour, until lightly browned on top; it should feel like a firm pillow. Allow to cool 10 to 15 minutes before serving.

Chicken Enchilidas, provided by Messey
 

Ingredients:

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Kicked Up Chocolate Tapioca Pudding, provided by Andretta

Ingredients:

• 1/2 cup sugar

• 3 tablespoons quick cooking tapioca
• 3 cups whole milk
• 1 large egg, beaten
• 1 teaspoon ground cinnamon
• 3 ounces semisweet chocolate
• 1 teaspoon vanilla extract
• 2 teaspoons dark rum
  

Directions:

In a medium saucepan, combine sugar, tapioca, milk and egg. Let stand for 5 minutes.

Add cinnamon and chocolate to saucepan and cook over medium heat until pudding comes to a full boil, stirring continually to prevent burning.

Remove from heat and stir in vanilla and rum.

Cool for 20 minutes. Stir for creamy texture.Serve warm or chilled.