Friday, September 15, 2017

Mexican Bistec Encebollado, Steak and Onions Mexican Style

Here you have a super easy, fast, delicious and budget friendly idea to celebrate Mexican independence day or any other Mexican Holiday, I hope you can give it a try!

  • 2 lbs Sirloin Steak
  • 2-3 onions,  thinly slice 
  • 3 serrano peppers in julianne 
  • 3 Tbsp Extra Virgin Olive Oil 
  • Salt
  • Black Pepper
  • 2 tsp Maggi Sauce ( or worcestershire sauce)

Season the steaks with half a tablespoon of extra virgin olive oil,  two teaspoons of Maggi sauce (or worcestershire sauce) salt and black pepper to taste.  Make sure the steaks are well seasoned on all sides and place them in the refrigerator for 5 - 10 minutes so they can absorb all the flavors of the maggi sauce.

After 10 minutes, heat up a large skillet or griddle on medium high heat and cook the steaks for about 2 minutes on the first side.

In the meantime, in another skillet, on medium high heat, heat up 2 tablespoons of extra virgin olive oil, and one the oil is hot add in the onion and cook for 2 minutes. After 2 minutes season with salt and pepper to taste, and also add in the Serrano peppers, and continue to cook for another 2 more minutes.

After 2 minutes on the first side, flip the steaks and cook on the second side for another 2 more minutes. (cook them until they are almost done, about 30 seconds short).  Once the steaks are almost done, transfer them to the onion mixture, toss together for 30 seconds or until the steaks are well cooked.  

Serve with white rice and beans.

Or make some delicious tacos with this. And serve them with Frijoles Rancheros (Ranch Style beans!)


Friday, September 08, 2017

Aguachiles Recipe, Mexican Recipe

Here you have a great Mexican appetizer to start up your Mexican Independence day party. I hope you like it! This is one is very popular in Mazatlan, Sinaloa and it’s so easy to make and delicious I hope you can give it a try.!

  • 500 gr Shrimp (cleaned, peeled and deveined)
  • ¼ Cup Cilantro
  • 1 Garlic Clove
  • 5-10 Serrano Chiles
  • 1 ½ Cups Lime Juice
  • 1 - 2 Tsp Maggi Sauce (or worcestershire sauce)
  • 1 Red Onion (cut into thin slices 
  • 1 English Cucumber (cunt in thin slices)
  • Avocado (to serve)
  • Salt (to taste)
  • Black Pepper (to taste)

Clean, peel and devein the Shrimp.

Cut the onion in half, then each half into thin slices.

Wash, Peel and cut the cucumber into slices.

Remove the stems from the serrano peppers, place them in a blender, into the blender also add in the cilantro, one garlic clove and the lime juice, season with salt and black pepper to taste, add a teaspoon of Maggi sauce or worcestershire sauce, and blend on high until you get a soft sauce.  Taste the flavor add more salt and pepper if needed.  Once you are happy with the flavor set aside for a moment.

Place the shrimp and onion in a large container or bowl, and pour the green sauce over them, toss together until well combined. You want the sauce to be enough to cover the shrimp, so feel free to add more lime juice if you think you need to.  

Cover this mixture with plastic wrap or a lid and refrigerate for at least one hour or until the shrimp is cooked. (I refrigerated it for 3 hours)

The shrimp will cook with the lime juice in the sauce, that’s why you need enough sauce to cover the shrimp to make sure everything is well cooked.

You will know the shrimp is cooked when it gets a more pinkish kid of color. Once it’s ready, now you can serve it.

You can either combined it with the cucumber slices, and toss all together, then place it onto a serving plate.

I like to use the cucumber to decorate my serving plate, so I just placed the cucumber all around the serving place, and right on the center of the plate, place the Aguachiles, then spoon all the green sauce onto the Aguachiles and the cucumbers. (same sauce you used to marinate the shrimp)  Then garnish with avocado slices and cilantro.

Serve with tostadas and tortillas ships!


Wednesday, August 30, 2017

Double Choco-Banana Muffins

Here you have another super delicious and very easy recipe to make the most amazingly moist and flavorful Choco Banana Muffins ever!! I hope you can give them a try!

  • 1 ¾ cups of All Purpose Flour
  • 4 Ripe Bananas 
  • 1 tsp Baking Soda
  • 2 Tsp Baking Powder
  • ¼ Tsp Salt
  • ¼ cup Softened Butter (½ a stick - 57 g)
  • ½ Cup + 3 Tbsp  brown Sugar
  • 1 Large Egg
  • ⅓ cup Cocoa Powder (unsweetened)
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Milk 
  • 1 cup White chocolate Chips (+ more for garnish)

Preheat the oven to 375ºF

In a large bowl, sift the flour with the baking powder, baking soda, salt and cocoa powder. Mix and set aside.

In another bowl, mash the bananas until  you get a soft puree. Set aside.

With an electric mixer, bland the butter and the brown sugar on medium speed for about one minute, or until you get a creamy and grainy paste.  Then add in the egg and the vanilla extract, continue to blend on medium speed for 30 seconds. Now add in the mashed bananas and continue to blend on medium speed for another 30 seconds or until everything is well incorporated.

Once the bananas are well mixed with the rest of the ingredients, now reduce the speed to low and add half of the flour mixture, stir until combined, then add in the rest of the flour and also add two tablespoons of milk and the white chocolate chips. Stir until combined. DO NOT over mixed.

Once the batter is ready, now pour it into the pan. My pan is lined with cupcake wrappers and I spray the wrappers with cooking spray.  Fill the wrappers about ¾ of the way. And then decorate the muffins with a few more chocolate chips.

Bake at 375ºF for about 18-20 minutes or until cooked.  You will know they are cooked, when you insert a toothpick right in the center of the muffin and it comes out with a bit of bread crumbs.

Once the muffins are done, let them cool down for about 10 minutes.

After 10 minutes they should be cooler, now decorate them with melted white chocolate. (To melt the chocolate, I just placed it in a plastic bag and microwave it for 30 seconds.)

Just drizzle the melted chocolate on top of each muffin and that’s it. Now you can serve them


Friday, August 18, 2017

Spaghetti in Garlic Sauce

Here you have a super easy and delicious recipe for any Special Occasion! I hope you give it a try!

  • 400 g Spaghetti
  • 400 g Chopped Bacon
  • 1 ½  C Heavy Cream
  • ½ C Chopped Parsley
  • ½ C Parmesan Cheese
  • 5 Garlic Cloves
  • ½ a  Small Onion
  • 2 Small Bay Leaves
  • 1 Cube Chicken Flavor Bouillon
  • Salt (to taste)
  • Black Pepper (to taste)
  • Crushed Red Pepper (to taste)

Cook the Spaghetti according to the Instructions on the package.
I cooked it in salted boiling water, with a splash of extra virgin olive oil, 2 bay leaves and 2 garlic cloves.  Cook it until Al Dente, then drain it. Set it aside.

Shred half an onion, and 3 garlic cloves. Set aside for a minute.

In a large skillet, on medium low heat, cooked the bacon until cooked and golden brown.  Once it’s cooked, place it on paper towels to drain the excess fat.

In the same skillet, where you cooked the bacon, leave 2 tablespoons of the bacon fat, and there cook the shredded onion and the shredded garlic cloves. Cook for one minute. Then add in the heavy cream, and season with one cube of chicken flavor bouillon seasoning, stir until the cube is dissolved, then add in half a cup of water or milk, stir, taste the flavor add salt, black pepper and crushed red pepper if needed.

Cook on low heat until it comes to a boil. Then let it boil for 5 minutes. After five minutes add in the spaghetti, toss until combined, then add in the bacon, the parsley and the parmesan cheese, toss then taste the flavor add more salt, pepper and crushed red pepper as needed.  Continue to cook for another minute or until the spaghetti is well heated thru, then serve.


Wednesday, August 09, 2017

Baked Potato Skins

To watch this Video-Recipe please click HERE!!!

Hi everyone!

Here you have another great idea for an appetizer or a delicious side dish, or if you are just like me, these could be considered a delicious dinner any day of the week!  I just love stuffed potatoes so much, i hope you enjoy this recipe as much as my family does!

  • 4 large Potatoes
  • 6 Bacon strips (chopped)
  • 6 oz Mexican Chorizo
  • ¼ Cup melted Butter
  • 2-3 Tbs Sour Cream
  • 1 cup Shredded Cheese (+garnish)
  • 2 minced Garlic cloves
  • Salt (to taste)
  • Black Pepper (to taste)
  • +Olive Oil 

Wash the potatoes. Cook the potatoes in boiling water for 15 minutes.

Preheat oven to 400ºF.

Remove the potatoes from the boiling water and place them on a baking dish. Brush them with olive oil, salt and pepper on all sides. Bake at 400ºF for 15 more minutes.

Cook the bacon on medium heat for about 6 minutes or until crisp. Drain on paper towels and set aside.

Cook the Chorizo on medium heat for about 6 minutes or until well cooked. Set aside for a minute.

After 15 minutes in the oven, now the potatoes should be more tender, and their skin should be more crisp.  Now cut the potatoes in half, lengthwise.  Remove the potato flesh from each potatoes. Try to keep the skin intact while you remove only the flesh. Place the potato flesh in a bowl, and place the potato skins on a baking sheet.

Season the potato flesh with salt and pepper to taste, also add in the minced garlic, the melted butter, the sour cream and the shredded cheese, mash until you get some really soft mashed potatoes, then add in the chorizo and half of the bacon, mix until combined.  Taste the flavor add more salt and pepper if needed.  (for a creamier filling, feel free to add more butter or sour cream).

Stuff the skins with the flesh mixture,  then top them with more cheese.

Return the stuffed skins to the oven and continue to baked at 400ºF for another 8 - 10 minutes or until the cheese has melted.

Once they are done, garnish with more sour cream and with the rest of the bacon. Sprinkle with cilantro and serve.


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