Sunday, October 16, 2011

Tasty Tacos, Salsas and Sauces

Jerry and I thoroughly enjoy Mexican food, especially the Taco. I believe the taco is the mainstay of the Mexican diet.  The basic ingredient of the taco of course is the tortilla made with either corn or flour.  The kernels of the corn are cooked with lime to remove the husk then ground on stone slabs with a grinding stone.  The dough is formed into small round balls then patted out by hand into thin round cakes.  In Northern Mexico and much of the United States the flour tortilla is favored.  In Mexico, the word taco is similar to the term sandwich in the U.S.  A taco is simply a tortilla wrapped around a filling, which can virtually be made of almost anything.  Of course, just like the sandwich the contents vary according to the geographical region you are eating them in. 


The first known English language taco recipes appeared in California cookbooks beginning in 1914.  Bertha Haffner-Ginger noted in her cookbook "California Mexican Spanish Cook Book" that tacos were made by putting chopped cooked beef and chili sauce in a tortilla made of meal and flour; folded, edges sealed together with egg; fried in deep fat, with chili sauce served over it.  In 1929, Pauline Wiley Kleemann in her cookbook "Ramona's Spanish Mexican Cookery" featured six taco and tacquito recipes.  These recipes included gorditos that came from Santa Nita or Xochimilco, pork tacos composed of snout, ears, jowls, kidneys and liver, cream cheese tacos, egg tacos, Mexican tacos and tacquito's.
 
There are many types of tacos served in Mexico and the United States.  The most popular ones are; Breakfast tacos, fish tacos and Taco al Pastor which means "shepherds style taco"  which the main ingredient is spiced pork. Ensenada, Mexico claims to be the birth place of the fish taco.  Of course there are hundreds of fish stalls in Ensenada where you can purchase virtually any type of fish desired. 


People in S. CA, namely San Diego have been hooked on fish tacos since 1983. They are a signature dish of San Diego.  They were first popularized by Ralph Rubio who first had them on spring break in Baja, Mexico.  Ralph visited a taco vendor named Carlos who ran a hole-in-the-wall taco stand.  Carlos fried fish to order and put it on warm tortillas.  Customers added their own condiments.  Rubio tried to persuade Carlos to move to San Diego, but Carlos was happy where he was, but he did share his recipe with Rubio on a scrawled piece of paper.  Several years later Rubio opened his own restaurant in San Diego called Rubio's - Home of the Fish Taco and the rest is history! The first time I tried a fish taco in the early 80's in San Felipe, Mexico it was on a small handmade corn tortilla which the woman placed a piece of perfectly fried fish, some cabbage and that famous white sauce.  It cost me .50 cents and I thought I'd died and gone to heaven and I stood in line to purchase a few more.  My daughter Brittany was only about three at the time and loved them too.


My friend Christy and her husband from San Diego had a live-in from Mexico named Lupe.  She was a really good cook and Christy gathered up a few friends including me and every Wednesday night for a couple of months Lupe would teach us her recipes from Mexico.  Many of those taco recipes are included in this blog.  We had a good time, consumed a few batches of margaritas, enjoyed chips and salsa and took vast amounts of notes on what Lupe taught us.  The best part of course was at the end of each Wednesday night when we enjoyed what Lupe prepared. 


Lupe's Flour Tortilla Recipe - easy and delicious, the recipe looks long, but it's very easy


3 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
4 to 6 Tbl. vegetable shortening
1 1 /4 cups warm water


In large bowl, blend four, baking powder and salt.  With  your hands cut in the shortening.  You want these ingredients to cling together slightly and hold a form when squeezed in your hands. If the mixture crumbles, you do not have the shortening mixed in well or have too little.  Add the water all at once and mix the dough quickly until dough forms a mass.  Work it in the bowl, moving it around the sides to pick up any remaining flour.  Knead the dough by folding in half, pushing it down and folding again.  You should do this about a dozen folds to form soft dough that is no longer sticky.  Cover dough with plastic wrap and let rest 10 minutes.  Pinch off abut 1-inch balls.  Knead these into tight balls by folding them over with your fingers, turning and repeating until it's shaped like a fat disk.  Put aside until all balls are done.  Let balls rest about 10 minutes. 

On a lightly floured work surface take the dough balls and roll out until it's about 1/8-inch thick and 10 inches in diameter.  Heat a cast iron griddle until water droplets dance when dropped on the surface.  Place tortilla on griddle for a few seconds or until it puffs up, then carefully turn for another 30 seconds.  You might need to play with the first one or two so your griddle is not too hot.  You can place tortillas in plastic bags for several days in frig, but I don't think you will have any left as they are so delicious, even with just a spread of fresh butter on them (we especially love orange butter on warm flour tortillas.)


The taco was served early by the Aztecs and only the Spanish gave its name which means "light snack."  I think the taco is the most known and well loved Mexican food of all time.  Tacos either have soft shells or hard shells, both have filling of meat or beans, vegetables and cheese.  Soft shell tacos are flexible and mailable. Hard shell tacos usually are breakable.  All tacos are to be eaten with your hands.

Please note you can find other Mexican recipes on my blog "South of the Border" located in the archives March 2010.


Lupe's Corn Tortilla Recipe


2 cups Corn Masa Harina Mix
1 tsp. sea salt
1 1/4 cups hot water plus 2 to 3 Tbl.
1 tsp. shortening


Mix the masa harina and salt in a large bowl.  Measure 1 1/4 cups of boiling water and the shortening into a separate bowl. Stir until the shortening is melted.  Pour this mixture into the corn flour and mix with a fork.  After a couple of minutes mix with your hands.  The dough might be dry, so add 1 tsp. of hot water at a time until dough stays together and doesn't crumble.  Knead the dough for a couple of minutes.  Either use a tortilla press or the old fashioned way - using a rolling pin.  Pinch of some dough and roll into a smooth golf ball size piece.  Cover the other dough you are not using. 


Heat up a dry cast iron pan over medium high heat. Flatten the ball in your hand.  You will need a zip lock bag cut into two pieces or plastic wrap.  Place one piece of plastic on tortilla press, then the dough ball, then another piece of plastic.  Press the lid down to flatten tortilla.  If using rolling pin, place plastic down, add dough, then another piece of plastic and roll to flatten.  Place corn tortilla in cast iron pan and cook about 45 seconds then turn and cook 45 seconds more.  Place cooked tortillas in foil and finish continue cooking all tortillas. Now the best part you get to eat them!


The famous breakfast taco was said to have originated in San Antonio, TX and is also known as the "puffy taco"


1 package frozen hash browns
1 medium white onion, diced
salt and freshly ground black pepper
10 flour tortillas
10 eggs, beaten
1 lb. pork sausage ( you can also use ham, bacon, etc.)
Salsa
Cheddar Cheese, shredded


In a saute pan, add sausage cooking until browned, drain on paper towel.  In a saute pan, fry the onions in a little oil, when softened add hash browns and cook until hash browns are golden.  Add 2 Tl. of butter, then add eggs, cooked sausage, salt and pepper stirring until eggs are light and fluffy. Spoon mixture into warmed flour tortillas and top with cheese and salsa.  Note:  You can also add any other ingredients you enjoy too such as; avocados, scallions, pico de gallo, grilled vegetables, etc.


Fish Taco Baja Style - you can also make beer battered fish tacos


Marinade:
1/2 cup tequila
1/2 cup fresh lime juice
1/2 cup cold water
2 Tbl. salt
2 Tbl. sugar
1 Tbl chili powder
Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbl. chili powder
1 tsp. cider vinegar
1/2 tsp. salt
1 tsp. sugar
2 scallions, chopped finely including green part
2 cups finely shredded cabbage
2 lbs. cod fillets, cut into thick strips (or you can use halibut)
1 cup all purpose flour
1 Tbl. chili powder
1 Tbl. baking soda
2 tsp. salt
oil for deep frying
corn or flour tortillas, warmed (I like corn)
Lime wedges, sliced


Marinade:  Mix marinade ingredients together.  Place cod in marinade, cover and refrigerate.   Sauce:  Mix ingredients together, cover and set aside in refrigerator.  In shallow dish mix flour, 1 Tbl. chili powder, baking soda and 2 tsp. salt.  Remove cod from marinade, shaking off marinade and coat in flour mixture.  In large Dutch oven or deep sided saute pan, add oil and heat to 375 degrees.  Fry the fish until nicely browned and crispy about 7 minutes, remove to paper towels.  To serve: warm tortillas and add some fish, coleslaw mixture and squeeze of lime.  If desired; you can also add pico de gallo or hot sauce. I actually like fresh pineapple chopped finely and sprinkled over my fish tacos.


Lupe's Beef Crispy Tacos


1 lb. ground beef (good quality)
1 small white onion, finely chopped
1/2 cup water
1 tsp. ground cumin
2 tsp. chili powder
1 tsp. garlic powder
salt and freshly ground black pepper
Crisp corn tortilla shells
Iceberg lettuce, shredded
Cheddar cheese, shredded
Salsa
Avocados
White onion, finely chopped
Additional sides: refried or black beans, Mexican style coleslaw, Mexican Rice, sour cream, pico de gall


Place onions and ground beef in saute pan and fry meat until browned.  Add cumin, chili powder, garlic powder, salt, pepper and water.  Bring to boil and reduce letting simmer/reduce for about 20 minutes.  Warm up shells.   Place meat and all other separate ingredients into bowls.  To assemble tacos; add a little of each ingredient to taco shell and enjoy.


Spicy Chicken Tacos


2 lb. chicken breasts (you want bones and skin on)
2 Tbl. vegetable oil
1 tsp. oregano
1 small white onion
2 cloves garlic, crushed
salt and freshly ground black pepper
1 1/2 cups chicken stock (good quality)
1 (14 1/2 oz) can whole tomatoes (drain juice and reserve) crush tomatoes with your hands
2 chipolte peppers in Adobo sauce, finely chopped (save sauce)
1 cinnamon stick
12 corn tortillas
Monterey Jack cheese, grated
Romaine lettuce, shredded
Fresh cilantro, chopped
Sour cream
Salsa
Avocados, sliced (spritz with fresh lime juice)


Heat oil in large saute pan over medium, Add onion, garlic, pepper and oregano.  Cook until onion is softened.  Add chicken stock, tomato juice and chicken.  Cover and simmer until chicken is cooked through about 20 to 25 minutes.  Remove chicken to plate to cool.  When cooled, remove skin and bones and discard.  Shred chicken into pieces.  Add tomatoes, chipolte peppers, adobo sauce and cinnamon stick to juice and stock in pan cooking until liquid is reduced by half.  Return shredded chicken to saucepan and heat through.  Warm the corn tortillas.  Place chicken in serving dish, add cheese, lettuce, cilantro, sour cream, salsa to serving bowls.  To serve: place some chicken on tortilla, add additional ingredients and enjoy.  Serve with beans and rice if desired.  A nice cold beer also tastes great.  Have fun, be messy and remember lots of napkins.


Christy's Simply Delicious Beef Tacos


2 qts. cold water
3 lbs. beef chuck
1 large onion, quartered
1 bay leaf
2 Tbl. vegetable oil
1 cup white onion, chopped
1/2 cup green bell pepper, chopped
Salsa Verde (see recipe) use 1 cup
1/2 cup fresh cilantro, chopped
1 small jalapeno, chopped
flour tortillas, warmed
Salsa Verde
3 green tomatoes
jalapenos
1 large ruby red tomato
1 medium white onion, chopped
1/4 cup fresh lime juice
salt and freshly ground black pepper
1/2 cup fresh cilantro, chopped


Place tomatoes and jalapenos in pot, cover with cold water and bring to boil.  Boil for about 15 to 20 minutes.  Drain and place all salsa verde ingredients into blender or food processor.  Process until well combined, taste and adjust seasonings.  Meat; Place cold water into a large pot, add beef, bay leaf and quartered onion.  Bring to boil over medium heat, reduce to low and simmer covered for 1 1/2 hours; until meat is very tender.  Strain off broth and reserve. Shred beef with forks.  In large saute pan, heat oil over medium heat.  Saute onion and bell peppers until softened.  Stir in 1 cup broth, shredded beef, 1 cup salsa, cilantro and jalapenos.  Heat for about 5 minutes.  To serve; warm tortillas, place beef into serving dish.  Place beef into tortilla and serve with desired accompaniments. 


Salmon Tacos


1 lb. salmon fillet with skin on
2 tsp. ground ancho chili pepper (the brand I use in McCormick's)
1 tsp. orange zest
2 tsp. fresh orange juice
salt and freshly ground black pepper
cabbage, shredded
cilantro cream sauce (see recipe)
corn tortillas, warmed
avocados, peeled, seeded and sliced (spritz with fresh lime juice)


Mix the orange zest, orange juice and ancho chili pepper together.  Rub onto salmon.  Either heat grill or heat oven to 350. I like mine grilled.  Rub grill with a little oil and add salmon fillet.  Grill for about 10 to 15 minutes depending on thickness, cooking until done.  Heat corn tortillas on grill, I like a little char on mine.  If using oven, place salmon on baking sheet and cook about 15  to 20 minutes or until desired doneness.  To serve; flake salmon into large pieces and place on serving platter.  Add some salmon to warm corn tortilla, add cabbage, avocado and cilantro cream sauce. Simply delicious!


Cilantro Cream Sauce


1 cup sour cream
1 tsp. fresh lime juice
1 tsp. fresh lime zest, minced
1 scallion, finely minced including green part
1/2 cup fresh cilantro, chopped
1 small jalapeno pepper, seeded and minced
salt and freshly ground black pepper


In a bowl, place ingredients and whisk together, place covered in frig for about 30 minutes to 1 hour to develop flavors.


Grilled Shrimp Tacos


1/2 cup sour cream
3 Tbl. mayonnaise
3 Tbl. whipping cream
1 tsp. cumin
1 tsp. Tabasco
1 tsp. lime zest, finely minced
2 lbs. large shrimp, peeled and cleaned
3 Tbl. butter, melted
2 large garlic cloves, minced
4 fresh limes, cut into quarters
salt and freshly ground black pepper
6-inch corn tortillas
lettuce, shredded
tomatoes, chopped
salsa
scallions, sliced thinly including green part


Preheat grill.  In a bowl, combine mayonnaise, sour cream, whipping cream, cumin, Tabasco and lime zest cover and refrigerate.  In another bowl, add melted butter and garlic.  Place shrimp on skewers and brush with garlic butter.  Grill shrimp a couple of minutes until charred.  Warm tortillas on grill about 30 seconds per side. Place shrimp on serving platter.  Place all other accompaniments into serving bowls.  Add some shrimp to warm tortilla, top with mayonnaise mixture and accompaniments of your choice. 


Pork Tacos with a Peachy Twist - one of our favorites


2 lb. boneless pork loin
salt and freshly ground black pepper
2 cups frozen sliced peaches, chopped
1 cup salsa
3 Tbl. honey
3 Tbl. red wine vinegar
2 garlic cloves, finely chopped
8-inch flour tortillas
red onion, thinly sliced
lettuce, chopped
avocados, chopped (spritzed with fresh lime juice)
fresh cilantro, chopped
3 limes, cut into wedges


Season pork with salt and pepper, add a little oil to a Dutch oven and brown pork.  Place in 350 degree oven and cover with lid.  Cook for approximately 1 1/2 hours or until meat thermometer reaches 160 degrees.  Remove from oven and let rest for about 10 minutes, then shred pork.  In a saute pan, add peaches, salsa, honey, vinegar and garlic.  Cook for about 10 minutes on medium.  Warm the flour tortillas in oven or on grill. To serve; add some shredded pork to a tortilla, top with peach salsa, onion, lettuce, avocado and cilantro, adding a spritz of fresh lime juice.  These are really good!


Turkey Tacos


1 1/2 lb. ground turkey
1 small onion, diced
2 garlic cloves, finely minced
1 Tbl. chili powder or ancho chili powder
1 tsp. cumin
1 tsp. dried oregano
salt and fleshly ground black pepper
Corn or flour tortillas, warmed
2  ruby red tomatoes, chopped
lettuce, shredded
Cheddar Cheese, shredded
Salsa
Scallions, thinly sliced including green part
Guacamole (homemade)
Black refried beans


In large saute pan, add a little cooking oil, ground turkey, onion and garlic, cook for about 5 minutes, add chili powder, cumin, oregano and salt and pepper.  Continue cooking until meat in browned and cooked through and onion and garlic are soft.  Heat refried black beans.  To serve; add a smear of black beans to a tortilla, place some turkey mixture into a tortilla, top with tomatoes, lettuce, cheese scallions, guacamole and salsa.  Serve with a orange, red onion and avocado salad with chili dressing and Mexican rice.


Sweet Potato and Turkey Tacos - these are my favorite


3 sweet potatoes, peeled and diced
1 Tbl. olive oil
1 1/2 lbs. ground turkey
1 small onion, chopped
2 garlic cloves, minced
2 jalapeno peppers, seeded and minced
1 Tbl. chili powder
1 tsp. cumin
salt and freshly ground black pepper
1/2 cup salsa
chopped cilantro
lettuce, shredded
goat cheese, crumbled
salsa
flour tortillas, warmed


Place diced sweet potatoes in microwave and cook covered for about 5 to 7 minutes.  In a large saute pan, add oil and cook turkey, onions, garlic and jalapeno until meat is browned and onions are softened.  Season with chili powder, cumin, salt and pepper.  Pour salsa over mixture and fold in sweet potatoes.  Cook until most of moisture dissipates.  To serve; Add some of the turkey mixture to warm flour tortillas, add cheese, cilantro, lettuce and salsa.


Adobo Cream Sauce


1 (8 oz.) container sour cream
1/2 cup adobo sauce from chipolte peppers
2 Tbl. fresh lime juice
2 tsp. fresh lime zest
1/2 tsp. cumin
1/4 tsp. chili powder
salt and freshly ground black pepper


Mix ingredients in bowl and serve over tacos of your choice.


Portobello Mushroom Tacos


3 Portobello mushrooms (large)
1 large red onion, sliced into thick pieces
3 avocados, peeled and sliced (spritzed with fresh lime juice)
refried black beans or regular refried beans
olive oil
jack cheese, shredded
scallions, sliced including green part
sour cream
salsa
cabbage, shredded
Fresh corn, sliced off cob
corn or flour tortillas, charred


Remove corn from husk with sharp knife, place on baking sheet and cook in preheated 350 degree oven for about 10 minutes.  In large saute pan or grill, brush mushrooms and onion with olive oil and cook until nicely browned/charred.  Remove to cutting surface and slice mushrooms and onions into pieces.  Heat black beans.  To serve; place some black beans, mushrooms, onions and corn on warm charred tortilla, add avocado, cheese, scallions, cabbage, sour cream and salsa.

Pork Carnitas Tacos My Way

1 (4 lb.) boneless pork shoulder, remove as much fat as possible
1 qt. chicken stock (good quality)
1 tsp. cumin
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. onion powder
4 garlic cloves
1 large onion, quartered
2 cups chunky salsa (homemade is best)
Cold water
salt and freshly ground black pepper
Pico de Gallo
Corn tortillas
Fresh guacamole (homemade)
Cotija cheese, shredded
Iceberg lettuce, shredded
White onion, chopped
Fresh lime wedges

In a small bowl, add cumin, paprika, chili powder, onion powder, salt and pepper.  Mix to combine and rub all over pork.  In a large Dutch oven add some oil and then add pork browning on all sides.  When pork is browned, add chicken stock, onions, garlic, salsa and enough water to completely cover the meat.  Cover and bring to a boil.  Reduce heat to low and simmer covered for about 4 hours until meat pulls apart easily.  Taste and add more salt if needed.  Preheat oven to 400 degrees.  Remove meat from liquid (discard liquid) in pot and spread meat out in a roasting pan.  Break the meat into small chunks. Roast meat for about 20 minutes until brown and crispy. Heat the tortillas in a dry saute pan to soften or brush with a little oil and heat on grill and get a little charred.  Place meat on a platter and other ingredients in serving bowls.  To serve; double up the tortillas, top with carnitas, pico de gallo, cheese, diced onions, guacamole, lettuce and a little lime juice.  Another way I like the pork is to shred it, place in a pan with some barbecue sauce and serve with warm corn or flour tortillas, cheddar cheese shredded, shredded lettuce or cabbage.  You can use this recipe for carnitas and add barbecue sauce or when you make barbecued pulled pork use it.  Delicious! 

Al Pastor Tacos


1 large onion, halved
6 guajillo chilies
1 pineapple, peeled and cut into 1/2 rounds, core removed
1/4 cup fresh cilantro, chopped
1/2 cup fresh orange juice
1/4 cup white vinegar
3 garlic cloves, halved
2 tsp. kosher salt
1 tsp. dried Mexican oregano
1 tsp. cumin
2 chipotle chilies (canned in adobo) and 2 tsp. adobo sauce
3 lbs. boneless pork loin, cut into 1/2 inch slices
corn tortillas
lime wedges
salsa verde (see recipe listed above)

Preheat oven to 350 degrees.  Place guajillo chilis on baking sheet and cook about 5 minutes.  Remove from oven and cool.  Seed and tear into pieces, place in spice grinder and make into a fine powder.

Marinade:  Coarsely chop half of the onion.  Coarsely chop 2 of the pineapple rounds.  Place onion and pineapple in blender, add orange juice, vinegar, chili powder, garlic, salt, oregano, cumin and chipotles; puree until smooth.  Place pork in zip lock bag and add marinade, seal, turning to coat.  Chill in frig for at least 4 hours, turning occasionally.

Finely chop remaining half of onion and place in bowl, add chopped cilantro, squeeze some fresh lime juice over and mix to incorporate.  Cover and refrigerate.

Heat grill.  Grill remaining pineapple slices until slightly charred on each side, set aside.  Remove pork from marinade, letting excess marinade drip off. Grill pork until cooked through. Grill tortillas, remove and keep warmed. When pork is cooked, rough chop into pieces and rough chop grilled pineapple.  Place onto a platter.  To serve; place some pork/pineapple mixture onto tortilla, add some onion cilantro mixture, salsa verde and squeeze of fresh lime. 


Pollo Guisado - stewed chicken tacos - Jerry and I love a little taco shop in Austin called Maria's Taco Xpress and this recipe comes from there.  This place is actually famous for amazing tacos and is quite a funky and interesting place with really good food. 


2 lbs. chicken breasts (I like mine with bone and skin on as it adds flavor when cooking)
salt and freshly ground black pepper
1/4 cup chipotle chiles in adobo
3 ruby red tomatoes, diced
1 tsp. cumin
3 garlic cloves, minced
vegetable oil
1 large white onion, diced
flour tortillas, warmed
shredded lettuce
Cheddar cheese, shredded
Ruby red tomatoes, diced


Place chicken in a large Dutch oven with cold water just to cover, and add salt.  Bring to a simmer and cook about 25 minutes or until cooked through.  Let cool, remove skin and bones then shred chicken.  In a blender, add the 3 tomatoes, chipolte sauce, cumin, garlic, salt, pepper and 1 cup cold water, puree until smooth.  Heat oil in saute pan over medium.  Add onion and cook until lightly browned, about 10 minutes.  Add the chipolte mixture and bring to a simmer.  Add shredded chicken and simmer about 15 minutes until sauce thickens, taste and season with salt and pepper.  To serve; add chicken to taco shells and top with lettuce, tomato, and cheese.


My Veggie Soft Taco - Jerry and I love these 


1 can vegetarian refried beans (or you can use black beans, rinsed and drained)
2 cups Mexican rice (see note below)
2 cups Cheddar cheese, shredded
3 Celery stalks, sliced thinly
4 Scallions, sliced thinly including green part
6 Radishes, sliced thinly
1/4 cup Sunflower seeds, lightly toasted
2 cups Bean sprouts
Salsa
Sour cream
2 Avocados, peeled, seeded and sliced thinly (spritz with lime juice)
Soft flour tortillas, warmed


Note for rice:  Cook 1 cup of rice in 2 cups water or chicken stock.  Season with 1 tsp. cumin and 1 tsp. chili powder.  When rice is almost cooked, stir in 1 cup diced drained tomatoes.  Season with salt and freshly ground black pepper.  Heat beans up in saucepan.  Get all other ingredients including rice ready.  Heat up flour tortillas up on a dry pan until warmed through.  Start layering ingredients on tortillas and enjoy.  I have to say these are one of favorite ways to eat tacos.


Lupe's Simple Steak Tacos


1 1/4 lb. top sirloin  - If cooking on a grill leave whole, if cooking in saute pan cut meat into thin slices
salt and freshly ground black pepper
10 Corn tortillas 
1 white onion, diced
4 jalapeno peppers, seeded and chopped
4 limes, cut into wedges
1 bunch fresh cilantro, chopped
salsa


Heat a grill or large saute pan, Season meat with salt and pepper.  Either saute meat until browned and cooked to desired doneness or brush meat with oil, season with salt and pepper and place on grill cooking to desired doneness.  Remove meat from grill and let rest a few minutes before slicing thinly against the grain.  Place meat on a platter.  In a saute pan, heat up tortillas.  To serve; add some steak to each tortilla, top with onion, jalapeno, cilantro and a squeeze of lime juice and salsa.  Serve with beans and Mexican coleslaw.


Salsas and Sauces

Chipolte Creama


2 chipotle in adobo sauce, finely chopped
1/2 cup heavy whipping cream
1 Tbl. fresh lime juice


Mix all ingredients in a bowl and put on your favorite tacos.


Salsa Fresca


4 ruby red tomatoes, seeded and chopped
1 small white onion, chopped
1 seranno chili, seeded and finely chopped (leave in some seeds if you enjoy little heat)
4 Tbl. fresh cilantro, chopped
1 Tbl. fresh lime juice
1 tsp. lime zest, finely minced
drizzle of olive oil
salt and freshly ground black pepper


Place all ingredients into a bowl, mix gently and enjoy.


Killer HOT Salsa


1 medium white onion, charred and chopped
1 green bell pepper, roasted, seeded and chopped
1 red bell pepper, roasted, seeded and chopped
3 habaneros, roasted and minced
2 Anaheim chilies, roasted and chopped
6 ruby red tomatoes, skinned and diced
1 can whole tomatoes in juice, diced
2 Tbl. fresh lime juice
2 Tbl. fresh lemon juice
1 tsp. Mexican oregano
salt and freshly ground black pepper
1/2 cup fresh cilantro, chopped


I would suggest wearing gloves when dealing with the habaneros, wash hands well and don't rub eyes.  Mix all ingredients into a bowl, adding some of the canned tomato juice.  Heat up grill, rub chilis and peppers with oil and grill until charred.  Chop peppers, Anaheim and onions, dice habaneros.


Corn and Avocado Salsa


3 corn on the cob
1 small white onion, chopped finely
1 large avocado, peeled, seeded and diced
1 large  ruby red tomato, seeded and diced
1 small jalapeno chili, seeded and minced (like it hotter leave in some seeds)
1 Tbl. fresh lime juice
1 tsp. fresh lime zest
3 Tbl. fresh cilantro, chopped
salt and freshly ground black pepper
Tabasco, to taste
drizzle of olive oil


Heat grill.  Rub corn with a little oil, season with salt and pepper.  Place on grill and put a little char on corn, turning to cook.  Remove, let cool enough to handle then with a sharp knife, remove kernels.  Put corn and all ingredients into bowl, mix gently and serve.  Taste and adjust seasonings.


Citrus Salsa


1 large ruby red tomato, seeded and chopped
1/2 cup honeydew melon, chopped
1/2 cup fresh pineapple, chopped
1/2 cup red bell pepper, seeded and chopped
3 Tbl. fresh lime juice
1 tsp. fresh lime zest, finely minced
salt and freshly ground black pepper
1 tsp. olive oil
2 Tbl. fresh cilantro, chopped


Place all ingredients into a bowl, mixing gently.  This salsa is great on fish or chicken tacos.


Christy's Sassy Salsa


1 (15 oz) can tomatoes, drained
3 scallions, chopped including green part
1 small can green chili peppers
1/4 cup Fresh cilantro, chopped
1 or 2 garlic cloves
1/2 Tbl. red wine vinegar
1 tsp. Tabasco
1/4 tsp. cayenne pepper


Place ingredients into a blender and process by pulsing, do not puree.  Taste and adjust seasonings.  Cover and refrigerate until ready to serve.


Black Bean and Fruit Salsa (one of my favorite creations)


1/2 cup fresh pineapple, peeled and diced
1/2 cup fresh mango, peeled and diced
1/2 cup fresh papaya, seeded, peeled and diced
1/2 cup red onion, chopped
1 jalapeno, seeded and minced
salt and freshly ground black pepper
1 can black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
1 Tbl. fresh orange juice


Place all ingredients into a bowl, cover and refrigerate for about 1 hour before serving.


Roasted Tomato Salsa


3 large ruby red tomatoes, sliced in half
1 white onion
2 garlic cloves
2 jalapeno peppers
1 poblano pepper
1 anaheim pepper
1 Tbl. white vinegar
1 fresh lime, juiced
zest of 1/2 a lime
1/2 cup fresh cilantro
salt and freshly ground black pepper
1 tsp. cumin
2 tsp. Tabasco
1/2 tsp. Mexican oregano
drizzle of olive oil
salt and freshly ground black pepper

Heat grill and rub tomatoes, onion, garlic and peppers with a little oil.  Place on grill and char.  Cool vegetables enough to handle. Seed the tomatoes and peppers.  Place all ingredients into a blender or food processor and pulse together.  Serve over tacos, especially good on steak tacos.


Nopalitos (cactus) Salsa


2 cups cactus, rinsed and chopped (you can purchase in a jar)
2 avocados, peeled, seeded and diced
3 ruby red tomatoes, seeded and chopped
1/2 cup jicama, diced
1 garlic clove, finely minced
1/2 white onion, chopped
1/2 cup fresh cilantro, chopped
1 jalapeno, finely chopped
juice of 1 small lime
drizzle of olive oil
salt and freshly ground black pepper


Combine all ingredients in a bowl, mix well and chill to combine flavors.  To kick this up a bit and use as a dip you can add canned kidney or black beans which you have rinsed and drained.


Bon Appetit or Buen Provecho

"Everything God does will remain forever, there is nothing to add to it
and there is nothing to take from it."  Ecclesiastes 3:14



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Julia Bushree and Delicious Decisions, 2009 and following years. Unauthorized use and/or duplication of this material without express and written permisison from this blog's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Bushree and Delicious Decisions with appropriate and specific direction to the original content.