Mexican/Southwest Cuisine

Yucatecan Tostadas

1 red onion, halved and thinly sliced
1 cup distilled white vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
8 corn tortillas (4 in. or 6 in.)
3 tablespoons olive oil
1 medium white or yellow onion, halved and thinly sliced
1/2 teaspoon oregano
2 cups shredded cooked turkey
1 cup chicken broth
2 serrano chiles, seeded and minced
2 tablespoons lime juice
1 tablespoon orange juice
1 avocado, sliced
About 1 1/2 cups shredded green and/or red cabbage

In a small pan over high heat, cover red onion with cold water and bring to a boil. Remove from heat and drain. Put red onion in a small bowl with vinegar, 1/2 tsp. salt, and pepper. Set aside to marinate at least 30 minutes at room temperature or up to 1 week covered and refrigerated.

To a small frying pan over high heat, add 1 in. of vegetable oil and heat to 375°. Fry tortillas, one at a time, until golden and crispy. Drain on paper towels.

Heat olive oil in a large frying pan over high heat. Add sliced white or yellow onion and 1/4 tsp. salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute.

Add turkey and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend. Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 tsp. salt. Set aside.

To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage, and drained pickled red onion (you will have extra onion; see Notes). Serve with serrano-citrus sauce. Makes 4 servings

Mexican Chopped Salad with Orange Crema

12 ounces jicama
12 ounces English cucumber
1 pound cantaloupe
1 pound watermelon
1 pound honeydew
4 ounces radishes, rinsed
2 cups finely shredded red or green cabbage
1 cup seedless red grapes
1 firm-ripe avocado (8 to 10 oz.)
2 tablespoons lemon or lime juice
3/4 cup roasted salted peanuts
Orange crema

Cut off and discard peel from jicama; rinse jicama. Rinse cucumber; trim and discard ends. Rinse cantaloupe, watermelon, and honeydew; cut off peels and scoop out seeds. Cut jicama, cucumber, and melons into 1/2-inch cubes. Trim and discard tops and roots from radishes; rinse radishes and thinly slice. Attractively arrange trimmed produce on a large platter along with cabbage and grapes.

Just before serving, pit and peel avocado. Cut into 1/2-inch cubes and coat with lemon juice; add to platter. Sprinkle with peanuts or offer peanuts alongside. Serve with orange crema. Makes 8 servings

Orange Crema
1/2 cup mayonnaise
1/2 cup thawed frozen orange juice concentrate
1/2 cup Mexican crema (see notes)
1/4 cup fresh lime juice
1 teaspoon grated lime peel

In a small bowl, mix mayonnaise, orange juice concentrate, and crema. Stir in lime juice and peel. If making up to 1 day ahead, cover and chill.

Chicken with Rice (Arroz con Pollo)

8 chicken thighs (about 6 oz. each)
1 tablespoon chili powder
About 1 tablespoon vegetable oil
1 white onion (8 oz.), peeled and chopped
3 cloves garlic, peeled and minced
2 fresh jalapeño chiles (1 1/2 to 2 oz. total), rinsed, stemmed, and thinly sliced
1 1/2 cups long-grain white rice
2 cups fat-skimmed chicken broth
1 can (14 oz.) stewed tomatoes
1 3/4 cups (9 oz.) frozen corn kernels
1/3 cup chopped fresh mint leaves
Salt

Remove skin from chicken. Trim off and discard excess fat. Rinse chicken and pat dry. Rub chili powder all over pieces. Set a 12-inch frying pan with 2-inch-tall sides or a 5- to 6-quart pan over medium-high heat.

When hot, add oil and tilt pan to coat bottom. Add chicken in a single layer and turn as needed to brown on both sides, 10 to 12 minutes total (if necessary, brown in two batches, adding 1 more tablespoon oil if needed). Transfer to a plate.

Add onion, garlic, and jalapeño chiles to pan; stir often until onion is limp, about 3 minutes. Reduce heat to medium and add rice; stir often until rice is opaque, about 3 minutes. Add broth, tomatoes (including juices), corn, and 1/4 cup mint. Bring to a boil over high heat.

Lay chicken pieces slightly apart in pan. Reduce heat to low, cover pan, and cook until rice is tender to bite and chicken is no longer pink at the bone (cut to test), 25 to 30 minutes. Sprinkle with remaining mint and add salt to taste. Makes 4 servings

Turkey Enchiladas with Sour Cream

3 cups shredded skinned cooked turkey
2 cups sour cream
About 2 cups shredded sharp cheddar cheese (8 oz.)
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 oz.) medium-hot salsa

In a bowl, mix turkey, sour cream, 2 cups shredded cheese, and the salt. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.

Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top.

Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving. Makes 6 servings