Today, we're in "The Talk" kitchen with some of the cast of the upcoming CBS show "Rob!" They share some of their favorite Mexican dishes. Get Rob Schneider, Diana Maria Riva and Cheech Marin's recipes here!
Guacamole - Rob Schneider
2 Serrano Peppers, grilled
1 White Onion, Chopped
1. Cut avocados in half and remove pits. Scoop out avocado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado.
3. Add the chopped onion, cilantro, lemon, and mash some more. Start with a half of one pepper and add to the guacamole to your desired degree of hotness. Note: Use caution when handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours after preparing guacamole.
Arroz con Pollo - Diana Maria Riva
1 tablespoon olive oil
4 chicken breast halves
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 ounces smoked ham, cut into 1/4-inch dice
1 small onion
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 3/4 cups canned tomatoes, drained and chopped
1 tablespoon tomato paste
2 cups canned low-sodium chicken broth or homemade stock
1 cup rice, preferable long-grain
4 tablespoons chopped fresh cilantro
1/2 cup chopped spanish olives
1. In a frying pan, heat the oil over moderately high heat. Season the chicken with the 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove.
2. Pour off all but 2 tablespoons of the fat from the pan.
3. Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onions begin to soften.
4. Add the peppers and cook, stirring occasionally, until they start to soften.
5. Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken, cilantro, and spanish olives in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes.
Huevos Rancheros and Salsa - Cheech Marin
For the Salsa:
1 Can of Large Whole Peeled Tomatoes
1 Fresh Jalapeno
1 Bulb of Fennel
2 Ripe (not too soft) Avocados
1 Can of Ortega Green Diced Chiles
1 Yellow Medium Onion
1 Bunch of Cilantro
Salt and Pepper
1 Clove of Garlic
For the Huevos Rancheros:
1 Dozen Eggs
1 Pack of Corn Tortillas
1 Can of Black Beans
1 Package of Mexican Ranchero Cheese (comes in a disc form, easily crumbles)
1. For the salsa: soften the onion in a little canola oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes as you put them in the pan. Add chopped garlic, green chilies, tomatillos and jalapeno. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Transfer to a mixer and add vinegar, salt, pepper, oregano, fennel and cilantro. Add mashed avocados.
2. Heat a teaspoon of oil in a large non-stick skillet on medium high, coating the pan with the oil. Heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on warming plates in the oven to keep warm while you cook the eggs.
3. Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
4. Heat the black beans.
5. To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with Ranchero cheese. Add beans on the side.