Baja Sauce

When we lived in Prescott, there were two places we ate if we ate out: Macayos or Chilis.

Now that we live in Nabire, there are two places that we eat out: the kitchen table or the couch.

I never realized how much I valued food, until I moved away from all of the food that I love.

We dream about food.

We choose our vacation spots based on the availability of Western food.  (Seriously.)

[sidenote to the Beck family: twenty-four days!]

I try to recreate some of our favorite dishes.

My latest, greatest and favoritest discovery is the Baja Sauce recipe from Macayos.

(now that I see that picture, I realize that my chimis don’t look like that…but oh well, they are still tasty!)

If you live no where near a Macayos, I am very sorry.  You should move.  Or, make this recipe!

Yummy Baja Sauce from Macayos*

*disclaimer: It’s been a fairly long time since I ate at Macayos, so I don’t remember anymore what exactly their Baja Sauce tastes like, but this stuff is good.  I promise.

  • 2 lbs of cream cheese
  • 8 oz half and half
  • 2 oz can diced jalapenos
  • dash of salt
  • sugar to taste

(of course, if you’re like me, and you’re not cooking for an army, you might modify the amounts a tiny bit and use sofisticated measurements like “some cream cheese”, “a little bit of half and half.”  I’m very precise in my cooking.)

1.  Mix all of that stuff together in a blender.

For the Chimis*:

*this is not how Macayos does it…this is Becky’s made up version.

  • 2 chicken breasts, cut into 1/2 inch pieces
  • olive oil
  • butter
  • salt
  • pepper
  • flour tortillas (about 4)
  • oil for frying

1.  Melt butter in sauce pan, add olive oil and heat together.
2.  Add chicken, seasoning with salt and pepper.
3. Cook just until chicken is no longer pink (over cooked chicken=dry chicken).  Meanwhile heat frying oil to 350F.
4. Stir some of the Baja Sauce into the chicken until well coated (see, so precise).
5. Spoon some of the chicken into the center of each tortilla and fold like a burrito.
6.  Fry seam side down for about 30 seconds, or until golden brown and then flip.  Fry another 30 seconds.  Repeat for each chimi.
7.  Drain on a wire rack.  Then serve by pouring extra Baja Sauce over each chimi.

Do you have any favorite copy-cat recipes?