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Mexican Cobb Chop Chop

Makes: 6 servings

INGREDIENTS
3/4 cup finely chopped onion
1 large garlic clove, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons grape seed oil plus additional for frying the tortillas
1 pound ground chuck
2 tablespoons tomato paste
Six 7-inch corn tortillas, cut into 1-inch triangles
8 cups shredded romaine
3 tomatoes, cut into wedges
1 cup coarsely grated extra-sharp Cheddar
1/3 cup thinly sliced scallion

For the vinaigrette:
1 large garlic clove, chopped
3 tablespoons red-wine vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin, or to taste
1/2 cup plus 2 tablespoons olive oil
1 cup chopped seeded tomato
1 large jalapeno pepper, seeded and chopped (wear rubber gloves)
1/2 cup loosely packed fresh cilantro

PROCEDURE
In a large heavy skillet cook the onion, the garlic, the cumin and the chili powder in 1 1/2 tablespoons of the oil over moderately low heat, stirring, until the onion is soft, add the chuck, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the meat is no longer pink. Add the tomato paste and salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through. Transfer the mixture to a bowl and let it cool. In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides. Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The tortilla chips may be made 1 day in advance and kept in an airtight container. On a large deep platter or in a large bowl arrange the romaine, spoon the beef mixture over it, and arrange the tortilla chips, the tomatoes, the Cheddar and the scallion decoratively over the salad.

Make the vinaigrette: In a blender blend together the garlic, the vinegar, the lemon juice, the cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato, the jalapeno pepper and the cilantro and blend the vinaigrette until it is smooth. Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined well.

Vera Cruz Guacamole

Makes:  About 2 cups

INGREDIENTS
3 plum or roma tomatoes
3 ripe avocados
¼ cup (or to taste) red onion, minced
¼ cup fresh lime juice (add a bit of lime zest for extra “zip”)
2 cloves garlic, minced
¼ cup cilantro leaves, minced

PROCEDURE
Quarter tomatoes, discarding seeds, and chop. Halve and pit avocados. Scoop avocado flesh into a bowl and mash. Mash in tomatoes and remaining ingredients. Season with sea salt and pepper to taste. Serve with chips and salsa … warm tortillas or as a side dish to your homemade Mexican meals.

NOTES
For a bit of heat … add minced jalapeno peppers … a dash of hot sauce … a pinch of smoky paprika … Or, for a unique flavor profile mash in bits of blue cheese or queso fresco … roasted red peppers … bits of green olives … guacamole is a classic Mexican favorite that can be the “canvas” for your culinary creativity!

Smoked Gouda & Caramelized Onion Quesadillas

Makes: 6 appetizer size servings

INGREDIENTS
2 tablespoons (1/4 stick) unsalted butter
1 yellow onion, thinly sliced
1 tablespoon dark brown sugar
¼ teaspoon white wine vinegar
1 ½ cups smoked Gouda, grated
4, 10″ flour tortillas
2 ounces prosciutto, sliced, chopped
2 tablespoons (1/4 stick) unsalted butter, melted

PROCEDURE
Preheat oven to 350 degrees.

Melt 2 tablespoons butter in heavy skillet over medium heat. Add onions, brown sugar and vinegar and sauté until golden brown (stirring frequently, about 25 minutes). Remove from heat and cool to room temperature.

Sprinkle cheese over half of each tortilla, diving equally. Sprinkle prosciutto and sautéed onion over cheese. Season with freshly ground black pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of the melted butter. Brush heavy skillet with melted butter and place on stove over medium-high heat. Working in batches, cook quesadillas until light brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to baking sheet and bake in oven until tortillas are golden and cheese melts (about five minutes). Transfer to chopping block and cut into triangles. Serve warm with salsa, sour cream and guacamole.