Tag: Mexican

Fajita Seasoning

Fajita Seasoning

Nothing better then homemade seasoning blends. At least you know what is in it 🙂 Here is the one I always use for the fajitas

Enchilada Sauce

Enchilada Sauce

The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won’t buy the store-bought no more. This recipe is enough for 2 9×13 pans. If it’s too much you can always freeze it.

Father Leo’s Fusion Fajita’s

Father Leo’s Fusion Fajita’s

This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flay’s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found Father leo’s Fusion Fajita’s. There is only one thing I cheated on with this recipe, I didn’t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.

Ingredient
1 1/4 pounds flank steak
Tortilla’s

For the Marinade:
1/4 cup white wine
1/4 cup soy sauce
1 tsp red pepper flakes
2 tbsp ketchup
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup dark brown sugar
2 garlic cloves, finely minced
2 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder
1 tsp ginger powder

    For the Holy Guacamole:
2 avocados, halved and pits removed
Juice from 1 lime
1 garlic clove chopped
1/2 tsp salt
1/2 tsp black pepper
2 tsp minced parsley
2 tsp minced cilantro
2 tsp finely minced red onion
4 tsp olive oil.

For the Vegetables:
2 tbsp olive oil
1 garlic clove, minced
1/2 red onion, sliced thinly
2 colored peppers, sliced into 1/4-inch-thick pieces
2 to 4 tablespoons of the reserved marinade
Salt and pepper to taste

   For the Screaming Sour Cream:
½ cup sour cream
2 tsp hot sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tsp garlic powder

Instructions

In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade.

prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.

To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. . Pray and EAT!

*My Recipe Card. Right Click on pic, save to your hard drive, print as a 4×6 pic*

 

 

Father Leo’s Fusion Fajita’s
 
This is one of those recipes you see on tv and you just have to make it yourself. This one was Bobby Flay’s throwdown with Father Leo. Just looking at the show made my mouth water. After long searching on the internet I found it. There is only one thing I cheated on with this recipe, I didn’t make the guacamole, bought it from the produce section freshly made. Next time when I have the time I will make it myself.
Ingredients
  • Ingredient:
  • 1¼ pounds flank steak
  • Tortilla’s
For the Marinade:
  • ¼ cup white wine
  • ¼ cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tbsp ketchup
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 cup dark brown sugar
  • 2 garlic cloves, finely minced
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp ginger powder
For the Holy Guacamole:
  • 2 avocados, halved and pits removed
  • Juice from 1 lime
  • 1 garlic clove chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tsp minced parsley
  • 2 tsp minced cilantro
  • 2 tsp finely minced red onion
  • 4 tsp olive oil.
For the Vegetables:
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • ½ red onion, sliced thinly
  • 2 colored peppers, sliced into ¼-inch-thick pieces
  • 2 to 4 tablespoons of the reserved marinade
  • Salt and pepper to taste
For the Screaming Sour Cream:
  • ½ cup sour cream
  • 2 tsp hot sauce
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tsp garlic powder
Instructions
  1. In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve ¼ cup of marinade.
  2. prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute for 2 to 3 minutes. Add the reserved ¼ cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.
  3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator. To assemble fajitas: Spread 1 heaping tablespoon of screaming sour cream over the tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with holy guacamole. Pray and EAT!

Pico de Gallo

Pico de Gallo

Pico de gallo can be used in much the same way as other Mexican salsas, Kenyan Kachumbari or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

In some regions of Mexico, a fruit salad (watermelon, orange, jicama, cucumber and sometimes melon and papaya) tossed in lime juice and hot sauce or chamoy and sprinkled with a salty chili powder is also known as pico de gallo; it is a popular snack and usually sold outside schools, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, salsa bandera or salsa mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.

One of the sources for the name “rooster’s beak” could be the beak-like shape and the red color of the chilis used to make it. According to food writer Sharon Tyler Herbst,it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.

Another suggested etymology is that pico is derived from the verb picar, which has two meanings: 1) to mince or chop, and 2) to bite, sting or peck. The rooster, gallo in Spanish, is a common metaphor for the hyper-masculine (“macho”) male in Mexican culture. One example of such machismo is taking pride in withstanding the spicy burn of chilis.

However, neither theory can be considered definite, as they assume the use of hot chilis. In many regions of Mexico the term “pico de gallo” refers to any of a variety of salads, condiments or fillings made with sweet fruits, tomatoes, tomatillos, avocado or mild chilis — not necessarily with hot chilis, or any chilis at all. Thus, the name could be a simple allusion to the bird feed-like minced texture and appearance of the sauce.

The source of this article is wikipedia, the free encyclopedia.

Chicken Enchilada

Chicken Enchilada

Enchilada: [ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word “enchilada” just means “in chile”. In Mexico the dish is simple “street vendor” fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in “raw” sauce then lightly fried, filled and rolled. According to American Food and Drink an article in “American Speech” in 1949 described the enchilada as “a Mexican dish prepared more for turista than for local consumption