Rating 4.75 out of 5
I have finally recovered from my Cinco de Mayo food coma. The only thing missing from this meal were sopapillas. I used a variety of sources to make my ultimate dinner so here is the breakdown:
1.
Horchata (it is dangerous how easy and tasty this drink is)
2.
Mexican Rice
3.
Creamy Chicken Taquitos (I will be stocking our freezer with these soon)
Horchata Ingredients and Directions
1 cup uncooked long-grain white rice
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup
white sugar
1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute.
2. Let rice and water stand at room temperature for a minimum of 3 hours.
3. Strain the rice water into a pitcher and discard the rice.
4. Stir the milk, vanilla, cinnamon, and sugar into the rice water.
5. Chill and stir before serving over ice.
Mexican Rice Ingredients and Directions
2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 cups water
1 (14 1/2-ounce) can diced tomatoes with green chiles
1 teaspoons chili powder
1 teaspoon salt
1 cup shredded Cheddar
1. In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender.
2. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.
3. Stir in the cheese and transfer to a serving bowl.
Creamy Chicken Taquitos Ingredients and Directions
3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded Mexican cheese (cheddar, pepper jack, etc. would also be good)
10-12 6-inch flour tortillas
Cooking spray
Kosher salt
1. Preheat the oven to 425˚ F. Line a baking sheet with a silicone mat or parchment paper.
2. In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.
3. Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.
4. Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt. (You may be tempted to skip the sprinkle of salt, but it really adds a nice touch.)
(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes. Transfer to a freezer-safe container or plastic bag. To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)
5. Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, if desired.
