The staples of Mexican food are corn, beans, squashes, avocados, tomatoes, cocoa, vanilla and of course all the vast variety of chills. The Spanish and Europeans introduced a large number of other foods to Mexico such as; beef, pork, chicken, goat and sheep, along with dairy products especially cheese and various herbs and spices. Mexican cuisine is as complex as other cuisines of the world. It is created mostly with ingredients native to Mexico and those items brought by the Spanish conquistadors. In Mexican cooking they use a lot of other ingredients not commonly used in other cuisines such as edible flowers, interesting vegetables and lots of tropical fruits such as; quava, prickly pear, sapote, mango's, pineapples and cherimoya (custard apple) popular in the center and south of the country. It has always been debated how much Mexican food is still indigenous and how much is European. Also, foods vary considerably depending on which area of the country you are in. Of course this is applicable to any cuisines of the world. If you have ever been to Mexico City you will have noted the food there is very cosmopolitan with amazing chefs.
I hope you enjoy the recipes listed below.
Really Good Seasoning Mixture - use on many Mexican food items
2 Tbl. chili powder (good quality)
4 tsp. cumin
2 tsp. smoked paprika
2 tsp. Mexican oregano
1 tsp. each; garlic and onion powder
1/2 tsp. cayenne
1 tsp. salt
1 tsp. freshly ground black pepper
Mix to combine and store in airtight container.
Zippy Salsa
2 (14 oz.) cans fire roasted tomatoes
1/2 white onion, chopped
2 scallions, sliced including green part
2 garlic cloves, minced
2 chipotle peppers in adobo, rough chopped
1 Tbl. adobo sauce
1/2 cup fresh cilantro
1 fresh lime, juiced
salt and freshly ground black pepper
Place into blender, puree. Serve with hot crunchy fresh tortilla chips or over grilled chicken.
South of the Border Baked Eggs
1 white onion, diced
2 garlic cloves, minced
1 tsp. cumin
1 tsp. oregano
1 chipotle chiles in adobo sauce, chopped
2 jalapenos, seeded and minced
4 cups ruby red fresh tomatoes, diced
1 can black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
6 eggs
1/2 cup sharp cheddar cheese, shredded
Into a saute pan add drizzle of oil and add onions cooking to soften, add garlic, cumin, oregano, chipotle, jalapenos cooking a couple of minutes, stir in tomatoes, beans, salt and pepper, cooking and stirring about 20 minutes. Remove from heat and stir in cilantro. Into a deep sided baking dish add the mixture, make small wells into mixture and crack the eggs into the mixture. Place into oven and bake about 8 minutes to set the eggs. Top with cheese and place under broiler to melt cheese. Serve with crisp bacon and hash browns. Fresh orange juice and hot coffee.
Easy Ceviche Stuffed Avocados - one of my all time favorite items to eat and so many ways to prepare ceviche - use your immigration, I know I do and throughout the years created many varieties
1 large juicy orange
1/2 cup fresh orange juice
2 fresh limes, juiced
1 cup seedless watermelon, small dice
1 tsp. fresh ginger, peeled and grated
3 scallions, finely minced including green part
1 small jalapeno, seeded and minced
salt and freshly ground black pepper
1/4 lb. sea scallops, cubed
1/2 lb. large shrimp, cleaned and diced
1/4 lb. cooked lobster, diced
1 Tbl. fresh mint, chopped
Red leaf lettuce, garnish
4 large avocados, pitted and sliced in half and spritzed with fresh lime juice (leave peel on) Don't prepare avocados until ready to serve. Use as many avocados as you are serving people.
With a sharp knife cut orange into segments and dice. Into a large glass bowl add orange juice, lime juice, watermelon, ginger, scallions, jalapeno, salt and pepper. Into a pot of boiling water add scallops and cook about 2 minutes, remove and plunge into a ice water bath, do the same with the shrimp. Drain the scallops and shrimp and pat dry with paper towels. Add lobster, scallops, shrimp and mint to watermelon mixture and toss gently to mix. Cover and refrigerate a couple of hours. Place the halved avocados onto serving platter lined with red leaf lettuce, fill avocado cavities with some of the ceviche.
Another Version of Ceviche - you can use as above in avocado halves or bigger portions used in papaya halves, which is very good too. Or you can just serve with hot fresh tortilla chips.
1 lb. fresh halibut fillets, bones/skin removed and cubed about 1/2-inch pieces
5 large fresh limes, juiced
1 large fresh lemon, juiced
2 large ruby red tomato, diced
1 large green bell pepper, seeded and diced
1 jalapeno, seeded and diced
2 garlic cloves, finely minced
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
1 white onion, diced
Tabasco, to taste
2 Tbl. white vinegar
2 large avocados, peeled, pitted and diced
Green leaf lettuce, to line platter if using one
Into a glass bowl add fish along with lime and lemon juice. Stir gently, cover and refrigerate a few hours until fish turns opaque. Drain fish and add remaining ingredients except avocados, stirring to combine. Cover and refrigerate about 30 minutes, remove, stir in avocados, taste and adjust flavorings and pour into serving bowl, or platter lined with green leaf lettuce.
Fresh Corn and Avocado Salad - a salad I love, although not necessarily Mexican
5 ears fresh corn, shucked
4 large avocados, peeled, seeded and large dice
2 pints pear tomatoes, halved
1/2 cup fresh cilantro, chopped
3 scallions, thinly sliced including green part
2 red bell peppers, seeded and large dice
1 small red onion, diced
1 large jalapeno, seeded and diced
1 fresh lime, zested
1 fresh lemon, juiced
1 garlic clove, finely minced
Tabasco
salt and freshly ground black pepper
1/2 cup fresh lime juice
1/4 cup olive oil
Two ways you can prepare corn and my favorite is to brush lightly with oil and grill to get nice char marks, then with a sharp knife cut off kernels place into a large glass bowl. Other way is to bring pot of boiling salted water to a boil, add corn cooking about 4 minutes, remove and plunge into ice water. Remove, pat dry with paper towels and with a sharp knife cut off kernels and place into large glass bowl. You decide, then proceed; into a jar with lid add lime juice, garlic and oil, season with salt, pepper and Tabasco shake well, taste and adjust flavorings. To the bowl add remaining ingredients and toss with dressing. Cover and refrigerate for about 30 minutes. Pour into a pretty large serving bowl.
Fresh Mexican Crab Salad
1 1/2 lbs. cooked lump crabmeat
1 large English cucumber, chopped
2 large ruby red tomatoes, chopped
1/2 cup fresh cilantro, chopped
6 large red radishes, sliced
1/2 red onion, minced
Dressing
salt and freshly ground black pepper
1/2 tsp. chipotle chili powder
1 garlic clove, finely minced
1/4 cup fresh lime juice
1 tsp. fresh lime zest
2/3 cup olive oil
Into a large glass bowl, add crab, cucumber, tomatoes, onion, cilantro and radishes. Into a jar with lid add dressing ingredients and shake well to combine, taste and adjust flavorings. Pour some of the dressing over salad and toss gently to combine. Cover and refrigerate about 1 hour. Remove and if salad needs more dressing add it. Pour onto lettuce lined platter and serve. Or you can use red, green or Boston lettuce leaves and make small appetizer portions.
Veracruz Seafood Cocktail
1 lb. cooked medium to large peeled and cleaned shrimp
1 lb. cooked squid tentacles, cut into small rings
1 lb. fresh small oysters, shucked and juices reserved
1 lb. fresh small clams, shucked and juices reserved
2 serrano chilies, thinly sliced
2 large avocados, peeled, pitted and chopped
1 small red onion, diced
1 cup fresh cilantro, chopped
2 ruby red tomatoes, chopped
1/4 cup fresh lime juice
1/2 cup olive oil
1/2 cup ketchup
1/2 cup Clamato juice or you can use V8
2 Tbl. Worcestershire sauce
1tsp. fresh orange zest
salt and freshly ground black pepper
Fresh lime, sliced into wedges
Into a large glass bowl add shrimp, squid, oysters, clams, chilies, onion, cilantro, avocados and tomatoes. Into a container with lid add oyster juice, clam juice, lime juice, olive oil, ketchup, Clamato juice, Worcestershire sauce, orange zest, salt and pepper and shake well to combine. Taste and adjust flavorings. Pour over ingredients in bowl and mix gently to combine. Spoon into cocktail glasses and garnish with lime slices.
Chicken Refried Bean Nachos
fresh corn tortillas, cut into large triangles
2 cups fresh or frozen corn (thaw frozen corn and pat dry with paper towels, remove fresh corn from cob with a sharp knife)
1 cup black olives, drained and sliced
2 cans refried beans
2 cups Monterey Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
Pico de gallo or fresh salsa
Chicken (see slow cooker recipe listed below and use it)
Fresh limes, cut into wedges
Tabasco, to taste
Into a deep sided saute pan add good portion of vegetable oil and heat. Add corn tortillas triangles and fry to golden brown, remove to a paper towel lined baking sheet and continue cooking chips, sprinkle lightly with salt. Into a saucepan, add beans, with splash Tabasco and heat through. Place tortilla chips onto a large clean rimmed baking sheet and spread with the beans, top with some chicken, add some corn, some cheeses, olives, repeat layers and top with some salsa. Place into 400 degree oven and bake until cheese is melted and bubbly. Remove and top with cilantro, more salsa, sour cream and lime wedges.
Easy Slow Cooker Mexican Shredded Chicken - I have given you another version I make listed below
5 large boneless, skinless chicken breasts
2 Tbl. above mentioned taco seasoning (or taco seasoning of your choice)
salt and freshly ground black pepper
1 large fresh lime, juiced
1/3 cup chicken stock (good quality)
1 cup fresh salsa
1 large white onion, chopped
1 jalapeno, sliced
3 garlic cloves, minced
Season chicken with salt, pepper and taco seasoning. Place chopped onion into bottom of slow cooker, add jalapeno and garlic, then top with chicken breasts. Mix chicken stock, salsa and lime juice together and pour around chicken. Add lid and cook on low for about 3 to 5 hours or until cooked through. If at any time mixture looks dry add a touch more chicken stock. Remove chicken and shred, mixing with other ingredients in pot. You can use this chicken for salads, burritos, tacos, casseroles, etc.
Take Me Back to the 80's Taco Dip - all the rage back then……
1 lb. ground beef or ground turkey
1 Tbl. taco seasoning
3 Tbl. water
2 cans refried beans
Iceberg lettuce, shredded
Black olives from a can, drained and sliced
Fresh salsa
1 cup Monterey jack cheese, shredded
1 cup Cheddar cheese, shredded
1 or 2 large ruby red tomato, diced
1or 2 large avocado, peeled, seeded and diced
3 scallions, thinly sliced including green part
1/2 cup fresh cilantro, chopped
2 fresh limes, cut into wedges
Tabasco
Fresh tortilla chips for serving
Into a saute pan, add meat and cook to browned and crumbled, stir in taco seasoning and add the water cooking until water evaporates. Place beans into a saucepan and heat through. Assembly; onto a large deep sided serving platter (I like a white one) add beans smearing on bottom of platter, top with the meat mixture. Layer on some cheese, lettuce, tomatoes, avocados, more cheese, scallions, olives, sour cream, cilantro and more salsa. I then like to drizzle over a little Tabasco, serving extra on the side. Place lime wedges around edge of platter. Make it look pretty. Place chips into a bowl and serve alongside the dip.
Grilled Fish Tacos - oh….. one of my favorites
1 lb. halibut or cod (bones and skin removed)
salt and freshly ground black pepper
2 fresh limes, cut into wedges
1 jalapeno, seeded and finely minced
1 medium white onion, diced
Fresh cilantro, chopped
Fresh corn tortillas
Pico de gallo
1/2 head white cabbage, finely shredded
2 large avocados, peeled, pitted and thinly sliced (spritz with fresh lime juice)
Hot sauce
Sour Cream Sauce
1/2 cup sour cream
2 scallions, minced including green part
1/2 cup fresh cilantro, chopped
1/2 fresh lime zested and juiced
1/2 jalapeno, seeded and finely minced
Sauce; place ingredients into a blender and puree. Corn tortillas; into a frying pan add some vegetable oil and lightly fry tortillas, remove and place onto a paper towel lined platter. Fish; brush fish with some oil, season with salt and pepper and grill until cooked through and flaky. Remove fish and flake into pieces. Assemble; onto the tortillas, add some fish, squeeze of lime juice, onion, jalapeno, cilantro, cabbage, avocado slices, pico de gallo and cream sauce. Take that first delicious bite and follow with an icy beer or margarita. Serve with black beans if desired.
Grilled Pineapple Salsa - this also tastes great on the fish tacos, pork or chicken
1 small fresh pineapple, peeled and sliced about 1/2-inch thick rounds
1 small red onion, diced
1 jalapeno, sliced in half
1 large fresh lime, zested and juiced
drizzle of vegetable oil
1/2 cup fresh cilantro, chopped
salt
Tabasco
Heat your grill or grill pan. Brush pineapple slices with vegetable oil lightly on both sides and grill to get nice grill marks and slight char. Brush jalapeno with a little oil and grill to get slightly charred. Remove pineapple from grill and place onto cutting board and dice pineapple. Remove jalapeno from grill and finely dice. Into a bowl add pineapple, jalapeno, red onion, zest, juice, oil, cilantro, salt and Tabasco mixing to combine, taste and adjust flavorings.
Coconut Shrimp with Mango Sauce
1 1/2 cups mango puree
2 Tbl. honey
3 Tbl. fresh lime juice (save 1 Tbl. aside)
1 cup unsweetened flaked dried coconut
1 1/2 lbs. fresh large peeled, cleaned shrimp (leave tail on)
3 Tbl. fresh cilantro, rough chopped
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Into a bowl add the coconut. Into another bowl add 1/2 cup of the mango puree, honey and lime juice, whisking to combine. Take each shrimp and holding the tail dip into mango mixture then into coconut and place onto baking sheet baking, place in oven and cook for about 10 minutes. I like to turn on broiler and place the shrimp under broiler for just a minute to get lightly browned (watch carefully). Place cooked shrimp onto a serving platter. Into a bowl add the remaining mango puree mixing with the cilantro and 1 Tbl. fresh lime juice for a dip to drizzle over cooked shrimp.
Tequila Scallops - can use as main entree or appetizers (If using as appetizers get some shells to serve in, makes for a nice presentation)
24 large scallops, cleaned and rinsed in cold water, patted dry with paper towels
1/2 cup olive oil
1/2 cup tequila
1/4 cup fresh lime juice
1 tsp. fresh lime zest
2 shallots, finely minced
2 garlic cloves, minced
2 tsp. cumin
salt and freshly ground black pepper
Into a glass bowl add olive oil, tequila, lime juice, zest, shallots, garlic, cumin, salt and pepper mixing to combine. Place the scallops into a glass container with lid and add half of the marinade, gently mixing to combine. Place in refrigerator for about 1 hour. Reserve remaining other half of marinade. Remove scallops and discard the marinade they were soaking in. Heat your grill and add scallops grilling a couple minutes on each side. Serve remaining marinade as a sauce to drizzle over scallops.
Grilled Mussels
2 lbs. fresh mussels, scrubbed and de-bearded
Spicy salsa from above recipe
1 handful of fresh cilantro, rough chopped
Heat your grill. Spread mussels onto grate and cook about 4 minutes until they have opened. Discard any that do not open. Remove cooked mussels to a baking sheet and when cool enough to handle, take a sharp paring knife and run around meat, do not remove from shell though and arrange onto pretty serving platter lined with some rock salt or red leaf lettuce, top each shell and mussel with a touch of salsa and a sprinkle of cilantro. Serve.
Marinated Grilled Tuna Steaks - when we lived in San Diego my husband Jerry would always go out sports fishing and bring home beautiful ahi tuna. We ate lots of tuna in those days and I got very creative in my cooking techniques of them. Or you can use the marinated tuna for kebabs.
4 (8 oz.) 1-inch thick fresh tuna steaks
2 dried arbol chiles, crumbled and seeds removed
2-inch piece fresh ginger, peeled and grated
3 Tbl. red onion, minced
4 garlic cloves, minced
3/4 cup soy sauce
1/3 cup fresh lime juice
Toasted sesame seeds
Into a glass baking dish add chiles, ginger, onion, garlic, soy and lime juice whisking to combine. Add tuna steaks turning to combine in marinade. Cover with plastic wrap and refrigerate about 30 minutes. Heat grill, remove tuna from marinade and place onto grill cooking to desired doneness. Remove to platter and sprinkle with sesame seeds. Serve with a tropical fruit salsa.
Pork Stew - mmmmm love this
3 lb. boneless pork shoulder, cut into 2-inch chunks
2 Tbl ancho chili powder
1/2 cup dried chilies, stemmed
2 Tbl. honey
1 Tbl. white wine vinegar
2 tsp. cumin
pinch of ground cloves
1/4 tsp. cayenne
1 small lime, juiced
5 Tbl. olive oil
salt and freshly ground black pepper
8 cups boiling water
1 large white onion, diced
Warmed fresh corn tortillas
Note; sometimes I will add a large can of hominy, rinsed and drained to the pot at the end, as well as 1 can diced tomatoes with their juice.
Fresh cilantro, chopped (garnish)
Into a large Dutch oven heat chilies until toasted about 5 minutes. Transfer to a blender and cover with 8 cups of boiling water and let stand for 20 minutes. Add chili powder, honey, vinegar, cumin, cloves, cayenne and lime juice, puree until smooth. Season pork with salt and pepper and add a drizzle of oil to Dutch oven, add pork and brown on all sides, working in batches, add cooked pork to a large bowl and continue cooking remaining pork. Add some more oil and saute onions just to soften. Once all the pork is browned add back to pot and pour in sauce, bring to a boil, reduce to simmer cooking about 1 1/2 hours. Taste and adjust flavorings. Pour into bowls and garnish with cilantro if desired.
Perfect Salmon
2 lbs. fresh salmon fillet
2 Tbl. olive oil
1 fresh lime, juiced and zested
3 Tbl. fresh cilantro, chopped
1 small jalapeno, minced (seed if desired)
1 large garlic clove, minced
salt and freshly ground black pepper
Into a blender add the oil, juice, cilantro, jalapeno, garlic, salt and pepper pureeing to smooth. Two way to cook this; place the salmon onto a foil lined baking sheet and smear on puree. Bake in 400 degree oven for about 12 to 15 minutes or deepening on thickness of salmon. Grill; prepare you outdoor grill by brushing grill with oil add salmon, cover and cook.
Grilled Avocado/Chicken Burritos
4 large chicken breasts with skin on and bones in
1 large fresh lime, juiced
Olive oil
salt and freshly ground black pepper
4 large flour tortillas
1 large avocado, peeled, pitted and thinly sliced
1 cup Monterey Jack cheese, shredded
1 can black beans, rinsed and drained
Fresh pico de gallo
Sour cream
Fresh cilantro, chopped (garnish)
Shredded lettuce (garnish)
Preheat oven to 400 degrees. Into a baking dish add chicken. Into a bowl whisk the lime juice with some olive oil, season with salt and pepper. Pour this over chicken and cover with foil. Refrigerate about 2 hours. Remove from refrigerator and bake about 45 minutes. When chicken is cooked through, cool slightly and remove skin, bones and chop the chicken. Lay the flour tortillas onto work surface, add chicken, avocado, cheese, black beans, pico, sour cream and cilantro, fold up burrito and place onto a hot grill pan, turning to get each side grilled and cheese is melted. With a sharp knife slice each burrito in half and serve with extra pico, sour cream, cilantro and shredded lettuce. Serve with refried or black beans, Mexican rice and a cold beverage such as beer or a margarita.
My other Version of Slow Cooker Shredded Chicken - great in tacos, burritos or topping a salad
2 lbs. boneless, skinless chicken breasts
3/4 cup fresh orange juice
2 fresh limes, juiced
3 garlic cloves, chopped
1 Tbl. chili powder
1 tsp. cumin
salt and freshly ground black pepper
Corn or flour tortillas (warmed)
Accompaniments; red onion, diced, fresh cilantro, chopped, crisp shredded lettuce, fresh tomatoes, diced, fresh salsa, sour cream, shredded cheese
Into a slow cooker add chicken breasts seasoned with salt and pepper, add orange juice, lime juice, garlic, chili powder, and cumin. Cover and cook on low about 5 to 6 hours. Remove chicken and shred, placing onto a baking sheet and drizzle with about 1/2 cup of the juices in slow cooker. Place under broiler to get browned, drizzle with some more juices. Use either in tacos or burritos with accompaniments. Serve with corn salad and icy chilled beer.
Grilled Corn Salad
4 large ears fresh corn, husked
melted butter
2 large avocados, peeled, pitted and diced
1 large ruby red tomato, diced
1/2 cup cotija cheese, crumbled
3 Tbl. fresh lime juice
1/2 tsp. chili powder
Tabasco
1/4 cup mayonnaise
1 jalapeno, finely minced
1/2 red onion, diced
2 scallions, thinly sliced including green part
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
Brush melted butter onto corn cob and grill to char. Remove and slice off corn and place into a large bowl. Into a bowl whisk the mayonnaise, chili powder, Tabasco with the lime juice. Add avocado, tomato, cheese, jalapeno, onion, scallions and cilantro, mix gently to combine. Gently stir in the mayonnaise, season with salt and pepper.
Simple Grapefruit and Avocado Salad
2 large Ruby Red grapefruits
2 large avocados, peeled, pitted and sliced
3 Tbl. olive oil
1 Tbl. honey
1/2 tsp. chili powder
salt and freshly ground black pepper
1 small red onion, julienned
Over a bowl peel and remove pith from grapefruit and cut into segments allowing juices to flow into the bowl. Whisk the olive oil, salt, pepper, chili powder and honey into the bowl with the juices, taste and adjust flavorings. Add onions, grapefruit segments and avocado to dressing and gently stir to combine. Pour salad into a pretty serving bowl and garnish with sprigs of fresh cilantro.
Chicken and Hominy Salad - if serving more than a few people increase ingredients
Chicken
2 large boneless, skinless chicken breasts, rinsed in cold water patted dry with paper towels
1/2 tsp. each chili powder and cumin
salt and freshly ground black pepper
olive oil
1 (15 oz.) can hominy, drained and rinsed in cold water
Dressing
1/4 cup fresh lime juice
1 tsp. lime zest
1/2 cup olive oil
2 Tbl. red onion, finely minced
1/2 tsp. dried oregano
1 tsp. honey
salt and freshly ground black pepper
Salad
1 large avocado, peeled, pitted and thinly sliced
3 scallions, sliced on diagonal including green part
5 red radishes, thinly sliced
1 cup red cabbage, thinly sliced
1 head romaine lettuce, torn
1/4 cup fresh cilantro, chopped
1/2 cup cotija cheese, crumbled or I also like to use either feta or goat
Into a small bowl add the chili powder and cumin and mix to combine. Season chicken with salt and pepper and rub on the chili powder mixture. Add a good drizzle of olive oil to a saute pan and add chicken cooking to brown and done. Remove and let cool. In the pan you cooked the chicken add a drizzle of olive oil the hominy, season hominy with a touch of salt, pepper, chili powder and cumin and cook stirring to heat through. When chicken is cool enough to handle slice thinly on diagonal into pieces. Into a jar with lid add dressing ingredients and shake to combine, taste and adjust flavorings. Onto a large serving platter arrange the lettuce, cabbage, scallions, radishes, chicken, hominy and drizzle over dressing. Top with cilantro and cheese.
Delicious and Quick Mexican Seafood Stew
3 qts. fish stock, good quality
3 ancho chiles seeded and soaked in hot water to soften
1 white onion, chopped
4 garlic cloves, chopped
4 large Roma tomatoes, peeled, seeded and chopped
1 tsp. dried Mexican oregano
1/2 tsp. dried thyme
1/2 tsp. cumin seed
2 Tbl. olive oil
1 1/2 lbs. large fresh shrimp, cleaned and peeled
1 lb. halibut or other firm white fish, skinned and cut into 2-inch chunks
1 lb. lump cooked crabmeat or you can add lobster (or both)
Tabasco or other hot sauce you enjoy
1 cup fresh salsa
2 large avocados, peeled, pitted and sliced
1 white onion, chopped (garnish)
handful fresh cilantro, chopped (garnish)
Into a blender add 1 cup fish stock with the drained chilies, onion, garlic, tomatoes, oregano, thyme and cumin and blend to a puree. Into a stock pot add oil and add puree cooking about 20 minutes, stirring. Stir the remaining stock into puree. Add the halibut and cook a few minutes, then add shrimp and salsa and cook stirring until shrimp turn pink, gently stir in crab to heat through. Taste and add some hot sauce. Remove into bowls and garnish with avocados, onions and cilantro. Serve with warm tortillas and a salad.
I personally am not really a fan of Mexican desserts, but I do like grilled pineapple drizzled with some rum and served with vanilla ice cream. Or flan with fresh blackberries, a lime and tequila pound cake with lime glaze, creamy rice pudding with rum raisins or tres leeches cake. Usually, I just like some tropical fresh fruit for my Mexican dessert.
Bon Appetit
The gospel is about the good news of Jesus: Jesus has come to save us. It is important to explore, learn, appropriate and use the illustrations the Bible itself used to explain what Jesus accomplished on the cross.
"May the Lord bless you and protect you. May the Lord smile on you and be gracious to you. May the Lord show you his favor and give you his peace." - Numbers 6:24-26
"Know that the Lord is God….We are the sheep of his pasture." - Psalm 100:3
"The very hairs of your head are all numbered….You are wroth more than many sparrows." - Luke 12:6-7
"For it is by grace you have been saved, through faith and this not from yourselves, it is the gift of God…not by works, so that on one can boast." - Ephesians 2:8-9
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