I am so glad you could come celebrate Anna's birthday with us. Just in case you want to relive the night, here is a super complicated recipe for the tasty meal we ate:
Place three boneless skinless chicken breasts in a crock pot, cover with your favorite salsa. Cook on low for 6-8 hours (or on high for about 2-2 1/2). Shred the chicken. Enjoy with your favorite fixings.
Variation: cut a pork tenderloin into three shorter hunks. cover with green salsa and proceed as above.
Happy cooking!
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Friday, February 19, 2010
Tuesday, September 8, 2009
Carne Asada
We just had this for Sammy's birthday dinner. You may remember eating it at Jenny's first birthday party and many other family events. Anyway, at Mimi's request, I am sharing it with you.
1 flank steak (1-2 lbs, NOT tenderized)
1 lime, juiced
2-4 cloves garlic, pressed
1/4 c oil (vegetable or olive)
2-4 Tablespoons oil
1 small red onion, chopped
fresh cilantro, chopped. about 1/4 cup, use more or less to your taste
1/4 pound each monterey jack and cheddar cheese, shredded
place lime juice, pressed garlic and oil in a one gallon zipper bag. close and mix well. add flank steak. let marinate at room temperature while you preheat the grill for 15 minutes.
cook flank steak over high heat until medium/medium rare, about 5-7 minutes per side (if you like you meat more well done, don't worry. you will cook this more later).
place meat on a plate and cover well with foil. let rest until cool enough to handle (I like to place it in the fridge overnight). cut flank steak into small bite size square-ish pieces, about 1/4 - 1/2 inch.
heat a large skillet over medium high, add oil (it's more traditional and more flavorful to use bacon grease or lard). cook cut meat and onions, stirring occasionally, until onions are melt-y and the meat is heated through. stir in cilantro. add cheeses and stir until melted.
a few notes: if you let the carne asada sit a while on low to medium low heat, the meat's natural juices and the cheese will mix together and make a kind of sauce. Sometimes, I like a cleaner flavor and I omit the cheese.
I love this served with homemade guacamole:
Reserve about 2 teaspoons of the lime juice and 2 tablespoons each of the red onion and cilantro from the carne asada recipe. chop the reserved onions fine (very small). use just the cilantro leaves and chop small.
additional ingredients:
2 ripe avocados
1/2 fresh jalapeno, chopped fine
1 clove garlic, pressed
1/2 teaspoon freshly ground pepper
salt
mash one avocado with the onion, cilantro, jalapeno, garlic and pepper until smooth. cut the remaining avocado the large chunks and place in bowl. sprinkle with lime juice and salt to taste. mix lighlty to preserve texture of avocados.
1 flank steak (1-2 lbs, NOT tenderized)
1 lime, juiced
2-4 cloves garlic, pressed
1/4 c oil (vegetable or olive)
2-4 Tablespoons oil
1 small red onion, chopped
fresh cilantro, chopped. about 1/4 cup, use more or less to your taste
1/4 pound each monterey jack and cheddar cheese, shredded
place lime juice, pressed garlic and oil in a one gallon zipper bag. close and mix well. add flank steak. let marinate at room temperature while you preheat the grill for 15 minutes.
cook flank steak over high heat until medium/medium rare, about 5-7 minutes per side (if you like you meat more well done, don't worry. you will cook this more later).
place meat on a plate and cover well with foil. let rest until cool enough to handle (I like to place it in the fridge overnight). cut flank steak into small bite size square-ish pieces, about 1/4 - 1/2 inch.
heat a large skillet over medium high, add oil (it's more traditional and more flavorful to use bacon grease or lard). cook cut meat and onions, stirring occasionally, until onions are melt-y and the meat is heated through. stir in cilantro. add cheeses and stir until melted.
a few notes: if you let the carne asada sit a while on low to medium low heat, the meat's natural juices and the cheese will mix together and make a kind of sauce. Sometimes, I like a cleaner flavor and I omit the cheese.
I love this served with homemade guacamole:
Reserve about 2 teaspoons of the lime juice and 2 tablespoons each of the red onion and cilantro from the carne asada recipe. chop the reserved onions fine (very small). use just the cilantro leaves and chop small.
additional ingredients:
2 ripe avocados
1/2 fresh jalapeno, chopped fine
1 clove garlic, pressed
1/2 teaspoon freshly ground pepper
salt
mash one avocado with the onion, cilantro, jalapeno, garlic and pepper until smooth. cut the remaining avocado the large chunks and place in bowl. sprinkle with lime juice and salt to taste. mix lighlty to preserve texture of avocados.
Sunday, September 7, 2008
Stuffed Peppers
*09/08/08* update~when eating as a leftover, heat up in toaster oven vs. microwave. it may take longer, but the wait is worth it.....the top was nice and toasty :)
mmmm.....yum, tonight i made these...and they did not dissapoint!
Step 1
mix the following ingredients in a skillet:
2 pouches of Boca Meatless Ground Burger
10 oz. of frozen corn
1 1/2 cups of your favorite salsa
cook on medium heat for 5 minutes, or until heated through, stirring frequently.
remove from heat.
add the following ingredients and mix well:
1 1/2 cups of cooked brown rice
1/2 cup of colby/monterey jack shredded cheese mix
Step 2
cut 4 peppers in half lengthwise and clean out seeds {use whichever you like best: red, yellow, green}
pour 1/2 cup of water into a 13x9 baking dish.
place peppers in dish.
spoon the burger mixture evenly into the pepper halves
cover with foil.
Step 3
bake at 400 degrees for 30 minutes.
uncover; sprinkle with 1/2 cup of shredded cheese
bake for 10 minutes.
i served these with a side of rice.
after my 1/2 pepper...i was one stuffed pepper myself! they are filling!
enjoy!
mmmm.....yum, tonight i made these...and they did not dissapoint!
Step 1
mix the following ingredients in a skillet:
2 pouches of Boca Meatless Ground Burger
10 oz. of frozen corn
1 1/2 cups of your favorite salsa
cook on medium heat for 5 minutes, or until heated through, stirring frequently.
remove from heat.
add the following ingredients and mix well:
1 1/2 cups of cooked brown rice
1/2 cup of colby/monterey jack shredded cheese mix
Step 2
cut 4 peppers in half lengthwise and clean out seeds {use whichever you like best: red, yellow, green}
pour 1/2 cup of water into a 13x9 baking dish.
place peppers in dish.
spoon the burger mixture evenly into the pepper halves
cover with foil.
Step 3
bake at 400 degrees for 30 minutes.
uncover; sprinkle with 1/2 cup of shredded cheese
bake for 10 minutes.
i served these with a side of rice.
after my 1/2 pepper...i was one stuffed pepper myself! they are filling!
enjoy!
Wednesday, September 3, 2008
MEXICAN LASAGNA
1 cup fresh cilantro leaves4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
2 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
**This can be a little spicy. I'd use 1/2 pepper jack cheese & 1/2 cheddar if you don't like things "HOT 'n' SPICY".**
Friday, August 29, 2008
Beef Fajitas
Because I love yummy food. And this is easy, too! When you are cutting the steak, after it has rested, be sure to reserve the juices for serving.
Ingredients
1 flank steak (about 2 1/2 pounds)
1 large onion, peeled and cut into 1/2-inch thick rounds (do not separate into rings)
1 green bell pepper, prepared as below
1 red bell pepper, prepared as below
1 yellow or orange bell pepper, prepared as below
1 lime, halved (one have juiced and one half cut into wedges and reserved for serving)
salt and pepper
Accompaniments:
Tortillas
Crema Agria (or traditional sour cream)
Salsa
Guacamole (or chopped avocado)
1. Preheat gas grill on high for 15 minutes.
2. Generously sprinkle both sides of steak with lime juice and salt and pepper to taste. Grill steak, covered, until well seared and dark brown on one side, 5 to 7 minutes. Using tongs, flip steak; continue grilling until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rare (depending on thickness of steak).
3. Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes.
4. While meat rests, turn burners to medium. Grill onions and peppers, covered, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove vegetables from grill and cut into long, thin strips; set aside.
5. Slice steak very thin on bias against grain; adjust seasonings with additional salt and pepper. Arrange sliced meat and vegetables on large platter; serve immediately with tortillas, passing salsa, guacamole and sour cream separately.
STEP BY STEP: Cutting Peppers For the Grill
Remove and discard a thin slice from the top and bottom of each pepper. Pull out the seeds. Slice down one side of the pepper, then lay it flat, skin side down. Slide a sharp knife along the inside of the pepper to remove the ribs.
Ingredients
1 flank steak (about 2 1/2 pounds)
1 large onion, peeled and cut into 1/2-inch thick rounds (do not separate into rings)
1 green bell pepper, prepared as below
1 red bell pepper, prepared as below
1 yellow or orange bell pepper, prepared as below
1 lime, halved (one have juiced and one half cut into wedges and reserved for serving)
salt and pepper
Accompaniments:
Tortillas
Crema Agria (or traditional sour cream)
Salsa
Guacamole (or chopped avocado)
1. Preheat gas grill on high for 15 minutes.
2. Generously sprinkle both sides of steak with lime juice and salt and pepper to taste. Grill steak, covered, until well seared and dark brown on one side, 5 to 7 minutes. Using tongs, flip steak; continue grilling until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rare (depending on thickness of steak).
3. Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes.
4. While meat rests, turn burners to medium. Grill onions and peppers, covered, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove vegetables from grill and cut into long, thin strips; set aside.
5. Slice steak very thin on bias against grain; adjust seasonings with additional salt and pepper. Arrange sliced meat and vegetables on large platter; serve immediately with tortillas, passing salsa, guacamole and sour cream separately.
STEP BY STEP: Cutting Peppers For the Grill
Remove and discard a thin slice from the top and bottom of each pepper. Pull out the seeds. Slice down one side of the pepper, then lay it flat, skin side down. Slide a sharp knife along the inside of the pepper to remove the ribs.
Monday, August 25, 2008
Mexican Salsa and Guacamole
Salsa
3 tomatoes
1 onion
Cilantro to taste (probably ½ typical "bunch")
1 lime (juiced)
1 can of whole tomatoes (drained and pureed)
2 large jalapenos or to taste
Salt and pepper to taste
Dice all ingredients and let stand. Drain excess juice before serving.
Guacamole
2 large avocados
1 Lime (juice)
3 Tbs. of the above salsa
Mash the avocado (better mashed than pureed) add the other ingredients
3 tomatoes
1 onion
Cilantro to taste (probably ½ typical "bunch")
1 lime (juiced)
1 can of whole tomatoes (drained and pureed)
2 large jalapenos or to taste
Salt and pepper to taste
Dice all ingredients and let stand. Drain excess juice before serving.
Guacamole
2 large avocados
1 Lime (juice)
3 Tbs. of the above salsa
Mash the avocado (better mashed than pureed) add the other ingredients
Enchiladas de Pollo (autentico)
2 whole chicken breasts ¼ cup cilantro leaves
Water ¾ cup heavy cream
½ small onion 1 egg
2 bay leaves salt
8 peppercorns (or ¼ cup lard (Crisco)
One pimiento) guacamole
8 corn tortillas
1 medium onion, chopped Parmesan cheese shredded (1 cup)
4 oz. Monterey Jack cheese, Radishes sliced
1 cup dairy sour cream
1 (4-oz.) can green chilies olives
1 (13-oz.) can tomatillos, drained or
1-¾ cups drained canned tomatoes
Directions
Put chicken, onion, bay leaves peppercorns and salt in a large pot or dutch over and cover with water. Bring to boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain, reserving broth for another use. Shred chicken and mix with chopped onion, Parmesan cheese and one cup shredded Monterey Jack cheese. Add salt if needed. Set aside. Combine in a blender green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Set aside. Preheat oven to 350°. Heat lard or Crisco in a fry pan. Using tongs, carefully place tortillas one at a time in the hot lard. Leave in lard for three seconds and turn over for three more seconds. Drain. Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact. Roll tightly and place seam side down in a cake pan or baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with shredded Cheddar and or Monterey Jack cheese. Bake 20 minutes or until heated and bubbly. For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream. Place a mound of Guacamole over the sour cream. Garnish with radish slices. Place a couple of olives on the whole. Makes 8 muy rica enchiladas. Buen provecho!
Water ¾ cup heavy cream
½ small onion 1 egg
2 bay leaves salt
8 peppercorns (or ¼ cup lard (Crisco)
One pimiento) guacamole
8 corn tortillas
1 medium onion, chopped Parmesan cheese shredded (1 cup)
4 oz. Monterey Jack cheese, Radishes sliced
1 cup dairy sour cream
1 (4-oz.) can green chilies olives
1 (13-oz.) can tomatillos, drained or
1-¾ cups drained canned tomatoes
Directions
Put chicken, onion, bay leaves peppercorns and salt in a large pot or dutch over and cover with water. Bring to boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain, reserving broth for another use. Shred chicken and mix with chopped onion, Parmesan cheese and one cup shredded Monterey Jack cheese. Add salt if needed. Set aside. Combine in a blender green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Set aside. Preheat oven to 350°. Heat lard or Crisco in a fry pan. Using tongs, carefully place tortillas one at a time in the hot lard. Leave in lard for three seconds and turn over for three more seconds. Drain. Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact. Roll tightly and place seam side down in a cake pan or baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with shredded Cheddar and or Monterey Jack cheese. Bake 20 minutes or until heated and bubbly. For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream. Place a mound of Guacamole over the sour cream. Garnish with radish slices. Place a couple of olives on the whole. Makes 8 muy rica enchiladas. Buen provecho!
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