In Ensenada, the fish market is famous and this is where Jerry and I purchased 200 lbs. of jumbo prawns for our wedding in La Conner, WA. We placed them into a huge cooler and dry iced them, then shipped them to the caterer. All I can say is they were divine. The fish market is known as the Mercado de Pesce and it's the largest open air fish market on the west coast. You must stop here if you visit Ensenada as they offer everything from huge prawns to yellowtail tuna and octopus and every other type of fish and shellfish you could desire. The fish market is located near the waters edge and it's dotted with several restaurants that will prepare the fresh fish that you purchased for a small charge. This also is a must do, Jerry and I have done this many times. Our daughter always loved this excursion. As I said before, some of the freshest and most delicious fish tacos can be found in Baja. We have also travelled to many other areas of Mexico and have always found amazing tasteful dishes to dine upon.
Blender Strawberry Margarita
10 fresh large lush red strawberries, hulled
4 oz. tequila
1 1/2 oz. triple sec
Fresh lime juice
Coarse sugar for rimming glass
Lime slices and whole strawberries for garnish
Combine some ice, berries, tequila, triple sec and lime juice into a large blender and process until nicely blended. Into a bowl, add some fresh lime juice and into another bowl some coarse sugar. Dip the rims of the glasses upside down first into juice then sugar. Pour in margaritas and garnish. Enjoy, mmmmm. Note; you can use other fruits such as papaya's (love) raspberries, blackberries, blueberries or mango's.
Margarita's on the Rocks
Ice
2 oz. tequila
1/4 cup fresh lime juice
1/2 oz. Cointreau
Salt for rimming glass
Fresh lime juice for rimming glass
Fresh limes for garnish
Fill cocktail shaker with ice and add tequila, lime juice, Cointreau and shake well, really shake it. Rim the glasses with juice then salt then pour margarita's into glasses filled with ice. Garnish with lime wedges.
Fresh Salsa
2 lbs. ruby red tomatoes, chopped and lightly seeded
1/2 medium red onion, minced
1/2 medium white onion, minced
Handful of fresh cilantro, rough chopped
1 jalapeno, seeded if desired or not, minced
2 garlic cloves, finely minced
2 fresh limes, juiced
salt and freshly ground black pepper
Place all ingredients into a bowl, and mix to combine. Cover with plastic wrap and refrigerate. Serve with hot crunchy salted tortilla chips.
Roasted Chipotle Salsa - this salsa will be a bounce in your step
12 garlic cloves, sliced in half
1 white onion, sliced
3 cups chipotle peppers in adobo sauce
8 Roma tomatoes, sliced
salt and freshly ground black pepper
2 Tbl. fresh lime juice
oil
Preheat oven to 450 degrees. Place the tomatoes, onions and garlic onto sheet pan and drizzle with olive oil and toss to combine. Put in oven for about 20 minutes, turning once. Remove from oven and let cool slightly. Place everything into a blender and pulse until almost smooth, taste and adjust flavorings. Once again, serve with hot crunchy salty tortilla chips.
Fresh Tropical Mango Salsa - love this with chips, on grilled fish or chicken, grilled mahi mahi tacos or in shredded pork tacos - it's delicioso!
1 large ripe mango, peeled and sliced then diced
3 ruby red tomatoes, seeded and diced
1/2 medium red onion, minced
2 scallions, finely sliced including green part
handful of fresh cilantro, chopped
2 Tbl. fresh orange juice
1 Tbl. fresh lime juice
1 jalapeno pepper, seeded and finely minced
salt and freshly ground black pepper
Into a bowl, combine all ingredients and cover and refrigerate for a little bit, if you can wait that long.
Breakfast Huevos with Poblanos
6 poblano peppers
1 medium white onion, chopped
1 1/2 cups crema
salt and freshly ground black pepper
2 Tbl. butter
8 eggs
1 cup Pepper Jack cheese, shredded
Preheat oven to 400 degrees. Wash the chiles in cold water and split open, remove stem, seeds and veins then chop up. Into a saute pan, add a good drizzle of oil and add chiles and onions cooking to soften about 7 minutes, let cool. Place the chili and onion mixture into a blender and process with the creme, season with salt and pepper for a very smooth paste. Butter 4 larger ramekins and divide the chili sauce into each, break two eggs into each ramekin and don't break the yolks. Sprinkle over cheese and more sauce, place ramekins onto baking sheet and bake for about 15 to 20 minutes or until sauce is bubbling and yolks are cooked. Serve with fresh warm tortillas with orange butter along with mixed fruit salad and hashbrowns.
Fresh Grilled Corn, Tomatillo and Black Bean Salsa
6 ears of beautiful yellow corn, shucked
4 tomatillos, remove papery skin
1 (15 oz.) can black beans, drained and rinsed
2 garlic cloves, finely minced
5 scallions, sliced on diagonal including green part
1 jalapeno, seeded if desired and finely minced
1 large avocado, peeled, seeded and diced
1/4 cup fresh lime juice
2 Tbl. canola oil
salt and freshly ground black pepper
handful of fresh cilantro, rough chop
Preheat your grill and oil with a paper towel. Place the corn and tomatillos on grill turning until they get charred and somewhat black on all sides. Remove from grill and let cool slightly. With a sharp knife cut the kernels from the cob and place into a large bowl. Scrap any charred bits off the tomatillos then cut into dice. Add remaining ingredients, tossing to combine. Taste and adjust flavorings.
Red Enchilada Sauce - so good
2 cups chicken stock
1/4 cup chili powder (good quality)
2 (5 oz.) cans tomato sauce
3 garlic cloves, finely minced
1 tsp. dried Mexican oregano
1 tsp. ground cumin
salt and freshly ground black pepper
pinch of sugar
pinch of cinnamon
3 Tbl. vegetable oil
1 Tbl. all purpose flour
Place the vegetable oil into a saucepan over medium heat, add garlic and cook for about 1 minute until soft, then whisk in the flour for about 1 minute. Add the chili powder and cook about 30 seconds, then add the stock, tomato sauce, oregano, cumin, salt, pepper, sugar, cinnamon and salt. Bring to boil then reduce cooking on simmer about 20 more minutes. Remove from heat and use for enchiladas or burritos or tamales.
Refreshing Carrot Salad - great to serve with some of these rich dishes
5 cups coarsely grated carrots
1/2 cup fresh cilantro, chopped
1 jalapeno, seeded and finely minced
2 garlic cloves, finely minced
3 Tbl. extra virgin olive oil
2 Tbl. fresh lime juice
1 1/2 tsp. ancho chile powder
salt
Into a bowl, add carrots, cilantro, jalapeno and garlic. Into a jar with lid shake oil, lime mice, ancho chile powder and salt mixing to combine. Pour over salad, tossing and refrigerate for about 1/2 hour for flavors to blend.
Rich, Decadent Wonderful Mole Sauce With Chicken Breasts
3 lbs. chicken breasts with skin on and bone in
Sauce
1 Tbl. coriander seeds
1/2 tsp. black peppercorns
2 whole cloves
2 chipotle chiles in adobo sauce
2 large ruby red plum tomatoes, rough chop
1 small white onion, rough chop
1/4 cup roasted, salted peanuts, chopped
1/4 cup raisins
3 oz. bittersweet chocolate, chopped
3 garlic cloves, chopped
2 tsp. Mexican dried oregano
1 tsp. ground cinnamon
1 tsp. salt
Into a saute pan, add the coriander seeds, peppercorns and cloves and toast until fragrant about 2 minutes. Transfer to a blender and add 1/2 cup cold water, the chipotle, tomatoes, onion, peanuts, raisins, chocolate, garlic, oregano, cinnamon and salt. Rinse chicken in cold water and pat dry with paper towels. Into a large Dutch oven add a good drizzle of olive oil, season chicken with salt and pepper on both sides and cook in batches until nicely browned on both sides, adding more oil if required. Remove to plate and cover with foil as you continue cooking chicken. When chicken is cooked place back into Dutch oven and pour over mole sauce coating all the chicken, cover pan and simmer. Then place into oven covered for about 1 1/2 hours. When ready to serve; remove chicken to a platter, cover with foil to keep warm and place the pan with sauce back onto burner and bring to a simmer, skim off any fat and then ladle sauce over chicken on platter. Garnish with lime wedges. Serve with rice, warm tortillas and creamy black beans.
Creamy Black Beans
1 lb. dried black beans, rinsed and picked over
1 medium white onion, chopped
1 sprig epazote, if you can't find use 1 Tbl. dried epazote, although I don't think it tastes as good. Some people don't care for epazote, but in these beans I love it.
4 garlic cloves, minced
5 chipotle chilies in adobo sauce (chopped) and 3 Tbl. of the adobo sauce
1 jalapeno, pepper, seeded and minced
2 tsp. ground cumin
1 tsp. Mexican dried oregano
Chicken stock and water (see instructions)
salt
Garnish; queso fresco, crumbled
fresh rough chopped cilantro
3 scallions, thinly sliced on diagonal including green part
Soak the beans overnight in cold water, then drain well and rinse in cold water. Into a large Dutch oven add a good drizzle of olive oil then add onion and cook a couple of minutes, add garlic, jalapeno, and cumin cooking about 6 minutes. Add the oregano, chipotle and sauce with enough cold water and chicken stock (split the difference) to cover the beans. Increase heat to a boil then reduce to a simmer partially covered and cook about 3 hours. Taste and season with salt and epazote, simmering uncovered for about 45 more minutes. Taste and adjust seasonings again. To serve; if you used a sprig of epazote, remove and discard. Place into serving bowl and garnish with fresh cilantro, scallions and queso fresco.
The Most Delicious Homemade Corn Tortillas
2 cups masa harina
1/2 tsp. salt
1 1/4 cups boiling hot water, plus an additional 3 Tbl.
1 tsp. shortening
Into a bowl combine the masa harina and salt. Into another bowl add the shortening and the boiling water stirring to melt shortening. Pour this mixture into the masa and mix with a fork. When mixture is a little cool enough to handle mix dough with your hands, it might be dry so add an extra tsp. of water at a time until dough stays together and does not crumble. Knead the dough for about 1 minute adding a little more water if needed. Get some plastic wrap and your tortilla press, unless you want to roll out dough with rolling pin. Gather up golf ball sizes balls and place between the plastic wrap. Either roll out or use the tortilla press. I like my tortillas a little thicker than most. Heat a large cast iron skillet and when your tortillas are done, add one tortilla to skillet and cook abut 50 seconds per side. Remove to foil and keep warm. If you have any leftover....seriously? I never do....but if you do, then you will need to store them in a ziplock type bag.
Nopales Salad (cactus) don't overlook this it's really good
2 lbs. nopales, cut into small strips
1/4 cup olive oil
2 Tbl. white vinegar
2 Tbl. fresh lime juice
2 garlic cloves, finely minced
1 tsp. dried Mexican oregano
salt and freshly ground black pepper
3 ruby red tomatoes, chopped
handful of fresh cilantro, rough chopped
1 jalapeno, seeded and finely minced
1/2 red or white onion, diced
1 large avocado, peeled, seeded and diced (spritz with some fresh lime juice)
1/2 cup cotija cheese, crumbled
2 scallions, sliced on diagonal including green part
Into a pot of boiling salted water add nopales and boil about 10 minutes. Drain and rinse in cold water about 3 times or until they don't have a slimy feel. Drain well and set aside on paper towels. Into a large bowl whisk the oil, vinegar, lime juice, garlic, oregano, salt and pepper. Add the nopales, tomatoes, cilantro, onion, scallion and jalapeno. Toss and taste adjusting flavorings if needed. Refrigerate about 30 minutes, then gently stir in avocado and cheese. Place onto a colorful Mexican serving platter.
My Very Favorite Jicama Salad
1 1/2 lbs. jicama, peeled and shredded
2 large carrots, peeled and shredded
1 large red onion, julienned
1 large juicy orange, peeled, sliced and make sure white is removed
1 large avocado, peeled, pitted and sliced
6 large red radishes, thinly sliced
1 yellow bell pepper, seeded and julienned
1 lime, zested
1 tsp. chili powder, (good quality)
3 fresh limes, juiced
1/4 cup vegetable oil
2 Tbl. honey
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
Into a bowl whisk the lime juice, zest, honey, oil and chili powder, season with salt and pepper and taste and adjust flavorings if needed. Into a large bowl combine jicama, carrots, radishes, onion, bell pepper, oranges and cilantro and toss gently with dressing. Place onto a serving platter and add sliced avocados.
Tossed Salad with Creamy Avocado Dressing
Salad
1 large head romaine hearts, chopped or torn into pieces
1 large ruby red tomato, seeded and chopped
1 small red onion, julienned
1 (15 oz.) can red kidney beans, drained and rinsed
1/2 cup fresh cilantro, chopped
1 red bell pepper, seeded and julienned
6 red radishes, thinly sliced
3 scallions, sliced including green part
1/2 cup black olives, whole or sliced in half
2 celery stalks, sliced including leafy green part
1 large avocado, peeled, seeded and sliced (garnish) spritz with fresh lime juice
Dressing
2 large soft ripe avocados, peeled and pitted
1/2 cup fresh cilantro, chopped
1 serrano pepper, halved
1 garlic cloves, sliced
1 tsp. honey
3 Tbl. olive oil
3 Tbl. fresh lime juice
salt and freshly ground black pepper
Dressing; scoop out flesh of avocado and place into a blender, add cilantro, serrano, garlic, honey, oil, lime juice, salt and pepper. Process until smooth, creamy and pureed. Taste and adjust flavorings. Salad; place salad ingredients into a large bowl and add some dressing, tossing to combine. Pile salad onto pretty Mexican serving platter and garnish with avocado slices. Store extra dressing in covered container for about 1 day.
Baja Coast Tequila Shrimp - love this dish
1 1/2 lbs. large shrimp, cleaned and peeled
4 scallions, sliced including green part
2 Tbl. fresh lime juice
salt and freshly ground black pepper
1/4 cup Tequila, good quality
3/4 cup crema
chili powder
Into a bowl, add shrimp with scallions, lime juice, salt and pepper. Into a large saute pan add a couple pats of butter and a drizzle of olive oil. Add shrimp mixture and cook turning once for about 5 minutes or until shrimp turn pink. Remove pan from burner and add tequila and continue cooking on medium high. At this point, I tilt the pan to ignite the tequila, but if you don't feel comfortable doing that then please don't. Remove from heat and stir in creme and sprinkle on chili powder. To serve; pour onto a serving platter and garnish with some fresh cilantro sprigs. Serve with a salad, grilled vegetables and fresh warm tortillas.
Perfect Chicken and Hominy Soup - love, love, love - We used to go to a Mexican restaurant in Del Mar, CA that served this and I was always transported to Heaven!
1 (4 lb.) roasted chicken, skin removed and shredded - yes you can use the store bought roasted one if desired
2 large white onions, chopped
2 jalapenos, seeded and minced
8 cups chicken stock (good quality)
3 garlic cloves, finely minced
2 (15 oz.) cans hominy, drained
salt and freshly ground black pepper
1 Tbl. ground cumin
1 Tbl. chili powder
2 Tbl. fresh lime juice
1 tsp. dried Mexican oregano
handful of fresh cilantro, chopped (garnish)
8 red radishes, sliced (garnish)
lime wedges, (garnish)
White onion, minced for garnish
Warm corn or flour tortillas with soft butter
Homemade pico de gallo
Into a large dutch oven, add a good drizzle of oil then add onions and cook stirring about 2 minutes to soften, stir in garlic and jalapenos cooking for another 2 minutes. Stir in cumin, chili powder and oregano stirring for a few seconds. Add chicken stock and bring to a boil, then turn to simmer, add pulled chicken, hominy and simmer for about 30 minutes, then stir in lime juice. Taste and adjust flavorings adding salt and pepper. To serve; ladle into bowls and garnish with radishes, minced white onion, cilantro and lime wedges. Serve with warm fresh tortillas with butter and pico de gallo.
Potato and Zucchini Gratin
2 large zucchini, sliced about 1/4-inch thick
5 red potatoes, sliced about 1/4-inch thick
4 long green Anaheim chilies, roasted and chopped
1/4 cup heavy cream
2 Tbl. milk
1/2 cup fresh Parmesan cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1 Tbl. fresh thyme leaves, chopped
salt and freshly ground black pepper
Place the zucchini and potatoes into a bowl and drizzle on some olive oil tossing to combine. Place 1/3 of this mixture into baking dish. Sprinkle on 1/3 of the chilies and season with salt and pepper. Combine the cheeses. Top with half of the cheese to cover. Repeat process until all ingredients are used. Into a bowl whisk the cream and milk and pour over entire dish, top with cheese and sprinkle on thyme. Bake covered for about 30 minutes, then remove foil and bake an additional 15 minutes until nice golden brown and bubbly.
Shredded Beef - served on homemade thick fluffy flour tortillas, a good drizzle of fresh salsa, some fresh chopped onions, cilantro and avocado slices makes for one delicious meal.
3 lb. chuck roast, cut into pieces
vegetable oil
1 large white onion, diced
1 red bell pepper, seeded and diced
1 jalapeno pepper, minced seeds removed if desired
4 garlic cloves, minced
2 fresh limes, juiced
1 Tbl. Mexican oregano
1 Tbl. chili powder
1 Tbl. cumin
handful of fresh cilantro, chopped
Into a large Dutch oven add oil and heat to medium high. Add some of the beef and sear until brown on all sides, then remove and continue cooking beef. Once beef is cooked, add onion, bell pepper, garlic and jalapeno cooking about 3 minutes. Add back browned beef and stir in 2 qts. of cold water, lime juice, herbs and spices bringing to a boil. Reduce to simmer and cook for about 1 1/2 hours. Strain the broth through a strainer into a bowl and reserve 1 cup saving the rest for soup or another use. Onto a large cutting board shred the beef with 2 forks and place back into a large bowl adding the reserved 1 cup of stock, add the cilantro and toss to combine. Use in burritos, tamales, scrambled eggs, tacos, taco salads, etc.
Refried Beans (not the cooked all day ones, but still good)
3 slices bacon, finely minced
1 small white onion, chopped
1 jalapeno pepper, seeded and minced
2 garlic cloves, finely minced
3 (15 oz.) cans pinto beans, do not drain
1/4 cup cotija cheese, crumbled
1 tsp. ground cumin
Into a large saute pan add bacon and cook until browned. Remove and set aside on paper towels. Add the onion and cook stirring about a minutes, then add jalapeno and garlic cooking about 3 minutes. Remove most all of the bacon fat and add beans, mashing with a potato masher until you get the desired texture you want. Season with salt, pepper and cumin. You can add back bacon if desired or use for another dish. Be sure to store in refrigerator if not using. When beans are just the way you like them, place into serving dish and sprinkle with cheese.
Spicy Mexican Pork - serve with warm tortillas or over white rice
2 lbs. boneless pork butt, cut into chunks
3 Tbl. anchiote paste (see recipe below)
1 habanero pepper, seeded and chopped, please wear gloves when handling
3 garlic cloves, finely minced
2 large white onions, sliced
1 cup fresh orange juice
1 Tbl. orange zest
1/2 cup red wine vinegar
2 Tbl. fresh lime juice
salt and freshly ground black pepper
Paste
1/4 cup olive oil
1/2 cup fresh lemon juice
2 Tbl. salt
8 garlic cloves
3 habanero peppers, seeded - please use gloves for this
1/2 cup fresh orange juice
1/2 tsp. whole cloves
6 allspice berries
2 tsp. cumin seeds
1 Tbl. black peppercorns
5 Tbl. anchiote seeds
For paste; into a food processor pulse the anchiote seeds, peppercorns, cumin, allspice and cloves into a powder. Add the orange juice, habaneros, garlic and salt and blend to smooth consistency. Blend in the lemon juice and olive oil to form a paste. Note: you can wrap the paste into a log in plastic wrap as you would do with compound butter and freeze in the freezer. This way when you need some you remove from freezer and slice off the amount you need. Into a small bowl combine the paste with garlic and rub all over the pork to cover. Heat a large saute pan over high and add the pork and onions, browning in batches. In a large bowl combine the orange juice, vinegar, lime juice and habanero and pour over cooked pork mixture to cover, simmer about 20 minutes, stirring occasionally. Taste and season with salt and pepper. To serve; warm up some tortillas, add the pork filling and eat simply, or you can add sliced avocados, minced white onion, cilantro, sour cream, etc. I also like it with eggs in the morning.
Mexican Style Grilled Corn On The Cob - there is just something so delicious about this and you can always find with Mexican street vendors. When I first moved to San Diego I met a couple, she was English and he was Hispanic and was a well known radio announcer. They invited me and my husband to a Mexican back yard cookout that was over the top fantastic and this is one of the sides they served. There was so much food and drink at that cookout all of us were amazed. They also had hired a fantastic mariachi band to play for the evening and we all had such a fun time.
6 ears of fresh corn on the cob, shucked
1/2 cup mayonnaise
3 Tbl. fresh lime juice
2 tsp. chili powder
1/2 tsp. cumin
salt and freshly ground black pepper
1/2 cup butter, melted
1/2 cup cotija cheese, crumbled
1/2 cup fresh cilantro, chopped (optional)
Preheat your grill to medium high heat. Grill the corn until just charred, turning over and cooking about 12 minutes. Into a bowl, add mayonnaise and lime juice whisking to combine. Into another bowl mix the chili power, cumin, salt and pepper. When the corn is grilled, brush with melted butter then lavishly smear on the mayonnaise mixture all over. Sprinkle with the chili powder mixture and then sprinkle on cheese. You can also sprinkle with cilantro if desired, I like the cilantro. Now, you can sink you teeth into those delicious kernels of yumminess and savor the exciting flavors bursting in your mouth.
Mexican Rice - a friend I used to work with in San Diego said I must always add peas or it's not Mexican Rice..... well, ok to that my friend
Vegetable oil
1 small to medium white onion, chopped
2 garlic cloves, finely minced
1 1/2 cups long grain white rice
1 bay leaf
2 1/4 cups chicken stock (good quality)
1/2 cup diced tomatoes with juice
1 tsp. cumin
1 tsp. chili powder
1/4 cup fresh cilantro
1 jalapeno, seeded and finely minced
1/2 cup frozen peas
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped (optional, but I like)
Into a large Dutch oven add a good drizzle of oil and add onion cooking about 2 minutes, add garlic and jalapeno cooking about 2 minutes, stirring, add cumin and chili powder stirring about 30 seconds. Add rice and stir cooking about 2 minutes this is called pearling the rice and yes please do it. Add bay leaf, stock, tomatoes with juice stirring to combine. Bring to a boil then reduce to simmer and cover cooking about 25 minutes. Remove lid and stir in those peas, fluffing as you go, season with salt and pepper. Add cilantro if desired. Place onto serving platter or bowl.
The Ever Popular Mexican Shrimp Cocktail
2 lbs. medium shrimp, peeled, cleaned and cooked until they turn pink
3/4 cup ketchup
1/4 cup Tabasco
1 garlic clove, minced
1/2 white onion, minced
handful of fresh cilantro, chopped
1 English cucumber, peeled and chopped
1 1/2 cups V8 juice
3 Tbl. chili sauce
1 jalapeno, seeded and minced
1 large avocado, peeled, pitted and sliced (garnish) spritz with fresh lime juice
2 scallions, thinly sliced on diagonal including green part (garnish)
Into a bowl combine ketchup, chili sauce and Tabasco. Into another bowl combine cooked shrimp, onion, garlic, cilantro, cucumber, jalapeno, V8 juice and the ketchup mixture mixing to combine. Cover with plastic wrap and refrigerate a couple of hours. To serve; dish up into martini style glasses and garnish with avocado slices and sprinkling of scallions.
My All-time Favorite Dish - Ceviche I have made this so many ways even with the use of fresh papaya and mango, I love it
1 lb. fresh halibut (be sure it's nice and fresh and smells of the sea)
1 lb. fresh mahi mahi, once again make sure it's nice and fresh and smells clean
2 - 3 garlic cloves, finely minced
4 large ruby red tomatoes, seeded and diced
1 bunch of fresh cilantro, chopped
1 or 2 large avocado, peeled, pitted and diced (spritz with fresh lime juice)
1 red or white onion, diced
2 jalapenos, seeded or not and finely minced
2 cups fresh lime juice
salt and freshly ground black pepper
Tabasco, to taste
Remove skin on fish, rinse with cold water and remove any bones. Pat dry with paper towels and place onto a cutting board. With a very sharp knife, cut fish into about 1/2-inch to 1-inch pieces. Place fish into a glass baking dish adding lime juice and garlic, tossing gently to combine. Cover with plastic wrap and refrigerate for at least a couple of hours or until fish starts to look white and not opaque. Some chefs marinate less than 30 minutes, but I am not one of them. After the fish has marinated in the lime juice, remove from refrigerator and add remaining ingredients, tossing to combine. Note: best eaten on the same day you make it. Also when marinating you don't want the fish to break down from the acid so keep a watch on it. Serve with hot fresh tortillas and I think it looks great served in a martini style glass or margarita glass. Note: in addition to fresh fish you can also use shrimp, octopus or whatever your favorite fish/shellfish is. I have a friend who loves fresh ahi tuna in hers. As I also said before you can add diced mango or papaya too.
Huevos Rancheros - what is not to love about these for breakfast - nothing
12 homemade corn tortillas
12 eggs
Pico de gallo
2 large avocados, peeled, pitted and sliced (spritz with fresh lime juice)
Red Enchilada sauce, if desired
Refried beans, heated
Fresh cilantro, chopped for garnish
Sour cream, garnish
White onion, finely chopped
Shredded cheese, garnish (your choice)
Into a saute pan add a drizzle of oil and cook the tortillas about 45 seconds on each side or crispy if you like them that way. Remove to paper towels to drain, cover with foil to keep warm. Into the same pan, add a good drizzle oil oil and crack eggs cooking sunny side up with the edges nice and crispy fried, or at least that is how we like them. To serve; place two tortillas onto each serving plate, smear on some warm refried beans, add 2 eggs per serving, top with pico, slices of avocado, cheese, sour cream, cilantro and onion. Note: you can ladle some warm enchilada sauce onto each tortilla if desired and actually that is the way I like it, but some people don't. Serve with crispy potatoes and chills, fresh tropical juice and fresh fruit if desired. I also like pickled hot (they are actually cold) carrots and onions with mine too.
Simple, Flavorful Cilantro Sauce - to serve on grilled fish, or chicken
1 cup fresh cilantro leaves, chopped
1/2 cup Mexican crema
2 Tbl fresh lime juice
2 garlic cloves, finely minced
1/2 tsp. ground cumin
Into a bowl combine sauce ingredients and mix. See I told you this was easy!
The Perfect Ensenada Fish Taco - Did you know; batter fried fish tacos originated in Ensenada, Mexico in the 1930 by Japanese immigrants who worked the fishing industry there. They of course loved their tempura and this inspired the Mexican population of adapt this technique to making fish tacos. They originally used shark for the fish, but I like halibut or mahi mahi.
1 1/2 lbs. FRESH firm white fish or you can use salmon which I also love
3/4 cup all purpose flour, plus extra for dusting on fish
2/3 cup Mexican beer at room temperature
1 extra large egg, separated
1 tsp. Mexican oregano
salt and freshly ground black pepper
1/2 tsp. chili powder
vegetable oil for cooking
Shredded cabbage
Pico de gallo or salsa of your choice
Fresh lime wedges
Mexican crema or some sour cream thinned with fresh lime juice
homemade corn tortillas, heated or flour if your prefer
Wrap tortillas in foil and place into oven to warm. Rinse the fish in cold water and remove the skin and any bones. Slice the fish into about 1-inch wide long pieces. Simply dust the fish with just a touch of flour, shaking off excess. Into a large bowl combine flour, beer, egg yolk, and spices. Into another bowl whisk the white of the egg until small peaks form then fold in the batter. Into a large deep sided saute pan add about 2-inch of oil and heat to 375 degrees. Dredge the fish into the batter using tongs and carefully place pieces into hot oil, do not overcrowd and cook until nicely browned and golden about 8 minutes. Remove to paper towels to drain and continue cooking remaining fish. Depending on the thickness of your tortillas, place either one or two combined onto work surface and add fish to tortilla, add some crema or thinned out sour cream, shredded cabbage and salsa. Serve with lime wedges, cool delicious margaritas or icy cold beer and maybe some Mexican rice.
Crab Enchiladas - and yes Dungeness crab is the only way to go, after all I am a Pacific NW gal.
Vegetable oil for cooking
1 large white onion, chopped
1 lb. Dungeness crab meat
1 tsp. ground cumin
1 garlic clove, finely minced
1 jalapeno, seeded and finely minced
1 dozen corn tortillas, yes homemade would be best or if you don't feel like making them find a good quality store bought tortilla, but then again, just make your own they are sooooo easy!
Enchilada sauce - red or green or make a delicious crema sauce
1 lime, juiced
4 scallions, thinly sliced including green part
2 1/2 cups Monterey Jack cheese, grated
1 1/2 cups cotija cheese, crumbled
1/2 cup black olives, sliced
1/4 cup fresh cilantro, chopped
2 large avocados, peeled, pitted and sliced thinly (garnish) spritz with fresh lime juice
Red radishes, thinly sliced (garnish)
Iceberg lettuce, shredded (garnish)
Pico de gallo (garnish)
White onion, fine dice (garnish)
Sour cream (garnish)
Into a large saute pan, add a good drizzle of oil, then add onions, garlic and jalapenos cooking to soften, stir in cumin and lime juice. Remove from heat and let cool a little. Into a bowl add the cooled onion mixture and the crab along with 1/2 cup of Monterey cheese and 1/2 cup of cotija cheese, gently mixing to combine. Place the warm enchilada sauce into a saucepan and dip each corn tortilla into sauce just to slightly soften. Place tortilla onto work surface and fill each tortilla with some crab mixture and rolling up. Place a good drizzle of enchilada sauce into the bottom of a baking pan and add filled tortillas, seam side down and placing side by side. Pour over some more sauce, but don't add too much. Sprinkle on cheese, scatter on scallions and olive slices. Bake for about 25 minutes or until hot and bubbly. I also like to place under broiler for just a minute or so to get lightly browned and bubbly. Garnish with sliced avocados. Serve with garnishes and the jicama salad or crisp Mexican coleslaw.
A Few Desserts For Your Sweet Tooth
Refreshing Watermelon Sorbet - light and delicious
6 cups seedless watermelon, cubed
1 Tbl. lime zest
1/2 cup sugar
2 Tbl. tequila, good quality
Fresh mint for garnish
Place the watermelon, zest and sugar into a food processor and process until smooth. Add tequila and process again. Place the mixture into a baking dish and place in freezer. Let freeze about 30 minutes, then with a fork scrape up the mixture and refreeze until completely frozen. To serve; remove from freezer, and let soften just a few minutes, then scrape with fork again and spoon into margarita style glasses and garnish with a lime wedge and mint leaf.
Mexican Wedding Cookies - love these
1 cup butter, soft
1 cup powdered sugar, sifted
1 tsp. pure vanilla extract
2 cups all purpose flour
1 cup pecans, finely chopped
Preheat oven to 350 degrees. Place half of the sifted powdered sugar into a pie plate. Into a bowl of electric mixer beat butter, 1/2 cup sugar and vanilla until light and fluffy. Gradually add flour and blending to combine. Add nuts and mix well. Shape the dough into 1-inch balls and place onto baking sheets. Bake about 14 minutes or until bottoms of cookies are lightly browned. Remove from oven and cool on baking sheets about 5 minutes. Then roll cookies into powdered sugar until coated. Place on racks to cool.
Sopapillas
4 cups all purpose flour
1 Tbl. baking powder
1 Tbl. sugar
1 tsp. salt
3 Tbl. Crisco
1 cups water
1 cup granulated sugar
1 Tbl. cinnamon
Honey
Into a large bowl combine flour, baking powder, sugar and salt. With a pastry blender cut in shortening until mixture is crumbly. Add 3/4 cup of water stirring to combine, then add more water a Tbl. at a time until mixture forms a soft dough. Cover and let rest for 45 minutes, although dough will not rise. Onto a lightly floured work surface roll out dough to about 1/8-inch thickness and cut with a 2-inch square cutter. Into a large deep sided saute pan add vegetable oil and heat to 375 degrees. Fry dough in batches for about 4 minutes per side or until golden brown. Into a shallow baking dish add sugar and stir in cinnamon. Remove dough from oil, draining slightly onto paper towels and dredge hot dough into sugar mixture. Serve immediately and drizzle with honey. So bad and yet so good!
Margarita Pie
1/4 cup tequila
4 large egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh lime juice
1 Tbl. fresh lime zest
2 large egg whites
1 Tbl. sugar
1 (9-inch) baked graham crust
Heavy whipping cream, whipped with about 3 Tbl. powdered sugar to almost stiff peaks
Lime wedges sliced thinly (garnish)
Preheat oven to 325 degrees. Into a bowl whisk the tequila, yolks, condensed milk, zest and lime juice. Into a bowl of electric mixer beat egg whites and 1 Tbl. sugar until soft peaks form. Gently fold the whipped whites into the lime mixture. Pour into prepared crust and bake about 20 minutes. Remove pie to cooling rack and cool, then chill in refrigerator for about 2 hours. Whip the heavy cream and serve on pie with lime wedges.
Coconut Flan
1 cup sugar
1 (14 oz.) can sweetened condensed milk
1 cup coconut milk
4 eggs
1/2 tsp. pure vanilla extract
1/2 tsp. coconut extract
1/2 cup sweetened flaked coconut, lightly toasted
Preheat oven to 325 degrees. Into a heavy bottomed saucepan add sugar and pour in 1/3 cup of water, stirring to dissolve. Bring to a boil over medium high heat and cook without stirring for 10 minutes or until amber colored. Pour into a 9-inch glass pie plate swirling to coat bottom of pan. Into a bowl, add condensed milk, coconut milk, eggs, vanilla and coconut extract whisking well to combine. Pour into prepared pie plate. Place the pie plate into a larger pan and add enough hot water to come halfway up plate and being very careful not to get any water into pie plate. Bake for 45 minutes or until custard is just set. Carefully remove to cooling rack and let cool. Refrigerate for at least 4 hours. To serve; run a sharp knife around edge of custard and invert onto a larger serving plate, with the caramel running over the top. Garnish with the toasted coconut. Love this.
Bon Appetit or Buen Provecho
"Therefore I say to you, every sin and blasphemy will be forgiven men, but
the blasphemy against the Spirit will not be forgiven men." Matthew 12:31
"And because lawlessness will abound, the love of many will grow cold." - Matthew 24:12
"Though He was a Son, yet He learned obedience by the things which He suffered." - Hebrews 5:8
