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Today we will continue with more Mexican recipes, so I will show you how to make Tacos de Bistec,  Steak tacos with Chorizo, they are so delicious and so simple to make! I hope you give them a try:


Ingredients:
  • 2.3 Lbs. Thinly sliced Sirloin Steak
  • 6-8 oz Chorizo Sausage
  • 1 Tablespoon Oil or Lard
  • Salt to taste
  • Ground Black Pepper to taste



Ingredients to serve:
  • Tortillas
  • Chopped Cilantro
  • Chopped Onion
  • Lime Wedges
  • Salsa



Season the steaks with some oil and salt and pepper on both sides.


Heat up a large skillet and cook the steaks for about one or two minutes on each side, just until they change in color, they don't have to be cooked completely, and once they are done, set them aside and let them rest for about two or three minutes before chopping them.


In that same skillet, cook the chorizo for about five to six minutes or until browned and cooked.  So grab a spoon and break the chorizo until it's completely minced.


Chop the steak into small pieces or thin slices. Once the chorizo is cooked, add the chopped steak into the skillet with the chorizo, and stir to combine, cook for another minute or so, just to heat up the steak. (if the steak is not completely cooked, continue to cook it until done!)


Once everything is well cooked and heated through you are ready to serve.


Serve on corn tortillas and garnish with chopped cilantro and chopped onion, your favorite salsa and lime wedges.


Enjoy!!




Here’s the perfect appetizer for any kind of occasion. I hope you give it a try! Easy and delicious!


Ingredients:
  • 12-14 Jalapeno Peppers
  • 8 oz Cream Cheese (226 g)
  • ½  C Shredded Cheese
  • 6 Bacon Slices, cooked and chopped into small pieces
  • ¼ C chopped Green Onions
  • 1 C Flour
  • 1 ½ C Panko Breadcrumbs
  • 2 Large Eggs
  • 2-3 T Milk
  • Vegetable Oil for Frying
  • Salt
  • Pepper



Make the filling:
Combine the bacon, (bacon should be cooked and chopped into small pieces,) combine the bacon with the cream cheese, shredded cheese and green onions, season with salt and pepper to taste, and set aside.


Prepare the Jalapenos:
Wash the peppers with warm water and soap. (they tend to be waxy, so make sure to scrub them really well.) Dry them with paper towels.


Put on some gloves and using a paring knife, make a lengthwise cut or slit on the jalapeno peppers. It should be a long cut but without slicing the pepper completely, about ¼ inch from top and ¼ in from the stem. Remove the veins and seeds from the inside of the jalapenos.


Stuff the Jalapenos:
Filled the jalapenos with the Cream Cheese filling. Add as much of the filling as you like.


Coat the Jalapenos:
Roll the stuffed jalapenos on flour. Set them aside for a minute, and reserve the flour, because you will roll them on that flour for a second time.


Combine the eggs with about two or three tablespoons of milk and season them with salt and pepper to taste, whisk until the eggs are will beaten.


Dip the floured jalapenos in the egg mixture. Then roll them again on the flour.  


Dip them a second time in the egg mixture, and transfer them to the Panko, make sure the jalapenos are well covered with the Panko on all sides.


And keep on repeating this steps until they are all done.


Fry the Jalapeños:
Preheat plenty of vegetable oil to a temperature of 365ºF (180ºC) and fry the Jalapeno Poppers for about three or four minutes or until golden brown on all sides. Drain them on paper towels and serve.


Enjoy!




Today’s recipe is another Mexican Dish from San Luis Potosi, “Enchiladas Potosinas”, these are what we call Empandas in Coahuila,the masa and filling are seasoned with an amazing and delicious red sauce, that’s why they are Enchiladas and not Empandas!


Ingredients for the masa
  • 2 C Maseca (Instant Corn Masa Flour)
  • 1 C Water
  • 10 Dried Ancho Chiles
  • Salt to taste
  • 1 T Lard
  • 1 Garlic clove
  • Vegetable Oil for frying
  • Onion Slices to serve


For the filling
  • 2 C Cooked shredded Chicken
  • 1 ½ C Queso Fresco (Feta Cheese)
  • ½ C diced Onion
  • 1 T Vegetable Oil
  • Salt and Pepper to taste



Make the Sauce:
Remove the stems and seeds from the dry chillis. In a skillet or griddle on medium high heat, toast the dry chilies for about a minute on each side. Pour about two cups of boiling water into the dry chilies and let them soak in the boiling water for 15 minutes.  


After 15 minutes, they should be soft, so place them in a blender, also add in all the water in which you soaked the chilies, season with one garlic clove, salt to taste and a bit of onion. Blend on high for about three - five minutes or until well blended in a soft sauce.


In a sauce pan, add in one tablespoon of lard or oil, and strain the sauce right in, bring the sauce to a boil. Once it starts to boil, taste the flavor add more salt if needed, add more water if you think the sauce is too thick, reduce the heat to low and let it boil on low for five more minutes.  Set aside to cool down.


Make the Filling:
In a large skillet on medium high heat, add one tablespoon of oil and cook the onion for about two minutes or until soften. Then add in the chicken and continue to cook for another two or three more minutes, just to heat up the chicken. Remove the skillet from the heat.  


Combine the chicken mixture with one cup of Queso Fresco (feta Cheese), also add two or three tablespoons of the red sauce, stir to combine, taste the flavor add more salt if needed, once you are happy with the flavor the filling is ready. Set it aside for a minute.  (you don't want the filling to be too wet or liquidy so just add enough sauce to give the chicken some color and flavor!)


Make the Masa:
Place the Instant Corn Masa flour into a large bowl and season it with salt to taste, then add in one cup of water and stir until combined, then add in one cup of the red sauce, start by adding half of the sauce at a time, continue to stir until you get a soft dough, it will take about 2 minutes, and the dough should be soft without any lumps and without being too sticky, it should have the same texture than the dough you use to make corn tortillas, feel free to add more sauce or water to get the desired texture, but keep adding the liquid or sauce just one tablespoon at a time, to prevent the dough from becoming too sticky.


Once the dough is ready, now make grab about two tablespoon of it, and roll it into a small ball, keep on making small masa balls until you are done.


Make the Enchiladas:
Grab the small masa ball, and with a tortilla presser, press it down to make a circle, the circle should be as thin as a corn tortilla, then right in the center of the circle add some of the chicken mixture, fold the circle in half,  and bring the edges together to seal the filling right in the center of the circle, you are basically making empanadas.


Keep on repeating these steps until you have all the Enchiladas done!


Cook the Enchiladas:
Preheat a skillet or griddle and pre-cook the Enchiladas for about one minute on each side, just to give them some texture, (The masa won't cook all the way through!).


To finish cooking the Enchiladas, fry them in plenty of  hot oil for about two or three minutes on each side, or until they get nice and crisp on the outside and are cooked all the way through.   Drain them on paper towels.


To Serve:
Spoon the leftover sauce over the Enchiladas and garnish with onion slices and more Queso Fresco!


enjoy


Mexican Independence Day is just around the corner, so this month I will be sharing some of my favorite Mexican Style recipes. I hope you like them.


Today’s recipe is perfect as an appetizer for any day or occasion.

Ingredients: 
  • 300 g Tortilla chips for Nachos
  • 1 chopped onion
  • 3-4 chopped tomatoes
  • 2-3 sliced Jalapeño peppers
  • 8 oz sliced Mushrooms
  • 1 ½ C shredded Cheese
  • 1 ½ C Black Beans
  • 1 ½ C Corn Kernels
  • ¼ - ½ Tspn ground Cumin
  • 1 Tspn dry Oregano
  • Salt
  • and
  • pepper
  • 1 Tbspn Extra virgin Olive Oil
  • Crema Mexican for garnish



In a large skillet on medium high heat, heat up one tablespoon of extra virgin olive oil and cook the mushrooms for about 3 minutes or until soft.


Then add in the onions, the tomatoes, and some of the Jalapeno slices, ( I added about 6 jalapeno slices, feel free to add more or less. The rest of the jalapenos will be for garnish.) Season this with salt and pepper to taste and cook for another 2 more minutes just so the onion will soften.


After 2 minutes, then add in the corn kernels and also add in the black beans, season with dry oregano and ground cumin to taste, stir, and continue to cook on high for 5 minutes or until there is no more liquid in the skillet, this will be the topping and you want it to be as dry as possible so the nachos won't get all soggy.  


After 5 minutes the mushroom mixture should be well heated through and completely and wont have any liquid left, so it’s ready.


Place the tortilla chips in a baking dish, spread them on an even layer and top them with the mushroom mixture,  then top them with the shredded cheese, spread the cheese on an even layer so all the tortilla chips will be covered with it, garnish with Crema Mexicana and also garnish with the Jalapeno slices.  


Place this in the oven or microwave just to melt the cheese.


In the microwave  on high for 2 minutes.  Or in a preheated oven to 450ºF for about 5-10 minutes or until the Cheese is melted.  



Garnish with more Crema Mexican and more cheese. Enjoy.

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