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Lime Cantina Tacos Recipe

Lime Cantina Tacos
These lime cantina tacos are a delicious Mexican recipe that is easy to prepare for dinner. The meat that is used for this recipe is a marinated steak. The steak is marinated in orange juice, Worcestershire sauce, garlic powder and cumin. Once the steak is done marinating it is fried in the pan but you can also grill it if you would prefer. The tacos use corn tortillas and are topped with cilantro, onion and avocado and then served with limes. Enjoy.

Lime Cantina Tacos

Lime Cantina Tacos

Yield: 3-4 Servings

Ingredients:

  • 2lbs skirt steak
  • 12 corn tortillas
  • 3 cups orange juice
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 teaspoon Worcestershire sauce
  • 1 white onion (diced)
  • 1 lime (cut into wedges)
  • 1 avocado (peeled pitted and diced)
  • 4 ounces cilantro (chopped)

 

Directions:

  1. In a large mixing bowl combine orange juice, garlic powder, cumin, and Worcestershire sauce. Slice the skirt steak very thin lengthwise and then again in the opposite direction so that your pieces are about 2 inches long.
  2. Place the sliced steak into the bowl with the marinade. Allow the steak to marinade for at least 1 hour.
  3. Heat a large skillet to medium heat. Remove the steak from the marinade and place into the pan and sear, turning at least once, until the steak is cooked through and no longer pink.
  4. Heat a separate pan to medium heat on the stovetop for the tortillas. Place a tortilla in the preheated pan and cook for 30 seconds on each side. Repeat with the remaining tortillas.
  5. Prepare the tacos by taking a warm tortilla and filling them with the meat and then topping with diced onion and avocado. Sprinkle cilantro on the top. Serve with lime wedges for squeezing over the top of the tacos. 

 

Adapted from 12 Tomatoes

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Green Chicken Enchiladas Recipe

Green Chicken Enchiladas
If you are looking for a delicious chicken enchiladas recipe with a homemade green sauce, this dish is perfect for you. In this recipe, shredded chicken is rolled in corn tortillas and then topped with a homemade green enchilada sauce, Mexican crema and cheese. The green sauce is made from scratch and uses ingredients such as tomatillos, chili peppers, onion, garlic and cilantro. Preparing the sauce does require a little bit of effort but it is so much better than using the canned stuff from the store. I like to serve these with rice on the side. Enjoy.

Green Chicken Enchiladas
Green Chicken Enchiladas

Green Chicken Enchiladas

Yield: 4 Servings

Ingredients:

  • 9 tomatillos (husks remove and rinsed)
  • ½ medium white onion
  • 1 serrano chile pepper
  • 1 yellow chile pepper
  • 2 garlic cloves
  • ½ cup fresh cilantro leaves (loosely packed)
  • Salt and ground black pepper (to taste)
  • ¼ cup vegetable oil
  • 6 (6-inch) corn tortillas
  • 2 boneless skinless chicken breasts (cooked and shredded)
  • ½ cup Mexican crema (or sour cream)
  • 1 cup shredded Monterey jack cheese

 

Directions:

  1. Preheat the oven to 350 degrees F. Place the tomatillos, onion, serrano chile, yellow chile, and ¾ cup water in a medium heavy saucepan. Cover and boil until the tomatillos turn an olive green color (about 10 minutes). Transfer the tomatillos, onion and chiles to a blender. Add the garlic, cilantro and blend until smooth. Season with salt and pepper.
  2. Heat oil in a small skillet over medium-high heat. Fry the corn tortillas, one at a time until golden but still pliable (about 10 seconds per side). Transfer to a plate lined with paper towels to drain.
  3. Put the tortillas on a work surface. Divide the cooked shredded  chicken evenly among the tortillas and roll up like a cigar. Spread 1/3 cup of the sauce onto the bottom of a greased 9×13 inch baking dish. Arrange the enchiladas, seam-side down in a single layer over the sauce in the baking dish. Pour the remaining sauce over the enchiladas.
  4. Drizzle Mexican crema over the sauce and the enchiladas and sprinkle cheese evenly on top. Place into the oven and bake until the cheese melts and starts to brown in spots (about 30 minutes). Serve immediately. 

 

Adapted from The Food Network

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How to Make Texas Chili

How to Make Texas Chili
If you have wondered how to make Texas style chili, it is not hard at all. This Texas chili recipe has no beans and consists of cubed steak and bacon. A lot of the flavor comes from various seasonings such as ancho chili powder, chipotle chili powder, cumin, and oregano. The bacon is cooked first and then the cubed steak is cooked right in the bacon grease for an amazing flavor. This is prepared on the stovetop and is simmered for about 2 hours. This is a perfect recipe to serve for the playoffs or the upcoming super bowl. This chili is great topped with cheddar cheese, sour cream and green onion. I served this chili with cornbread for dipping. Enjoy.

Texas_chili_2
Texas_chili_3

How to Make Texas Chili

Ingredients:

  • 8 slices bacon
  • 1 (3 pound) boneless beef chuck roast, trimmed of fat and cut into 1 inch cubes
  • Kosher salt
  • 1 large onion (diced)
  • 2 jalapeno peppers (minced)
  • 2 garlic cloves (minced)
  • 2 tablespoons tomato paste
  • 1 tablespoon ancho chili powder
  • 1 tablespoon chipotle chili powder
  • ½ tablespoon dried oregano
  • ½ tablespoon ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • ½ cup lager beer
  • 32 ounces low-sodium beef broth
  • 2 cups water
  • Shredded cheddar (for serving)
  • Sour cream (for serving)
  • Chopped green onions (for serving)

 

Directions:

  1. In a large pot cook the bacon over medium-heat until crisp. Drain on a plate lined with paper towels.
  2. Add the beef cubes to the hot bacon fat and sear until browned on all sides. Season with salt, remove from the pot and set aside.
  3. Add the onion, jalapeno pepper, and garlic to the pot and cook until soft, about 5 minutes. Add the tomato paste, ancho chili powder, chipotle chili powder, oregano, and cumin. Stir until combined. Return the beef and bacon to the pot and add crushed tomatoes, beef, beef broth and water.
  4. Bring to a boil, reduce heat and simmer. Simmer until the meat is tender, about 2 hours.
  5. Serve with shredded cheddar cheese, sour cream and green onion. 

 

Adapted from Delish

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Carne Asada Steak Recipe

carne asada  steak
Carne asada steak is great for burritos, tacos and quesadillas. This recipe consists of flank steak that is marinated and then grilled and sliced. The steak gets a lot of flavor from ingredients such as lime juice, vinegar, orange juice and various seasonings. Pictured is this steak being used in a California burrito which consists of guacamole, sour cream, French fries and cheese. Enjoy.

carne asada  steak

Carne Asada Steak

Yield: 4 Servings

Ingredients:

  • 2.5 Lbs. Flank Steak or Flap Meat
  • ¼ Cup Red Wine Vinegar
  • ¼ Cup Water
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Lime Juice
  • 2 Tablespoons Orange Juice
  • 2 Tablespoons Chopped Cilantro
  • 1 Tablespoon Minced Garlic
  • ¾ Tablespoons Garlic Salt
  • ½ Tablespoon White Pepper
  • ½ Tablespoon Cumin
  • ½ Tablespoon Chili Powder
  • ½ Tablespoon Mexican Oregano
  • ? Ground Cloves
  • 1 Orange (Sliced)

Directions:

  1. Add all of the ingredients except for the steak and orange slices to a medium sized bowl and mix well. Pour the mixture into a ziplock bag. Add the steak and shake to coat with the marinade. Add the orange slices directly to the meat, half on the top and half on the bottom. Seal the bag and refrigerate 6 hours or overnight.
  2. Before grilling remove from the refrigerator up to an hour in advance.
  3. Preheat the grill to medium high heat. Place the steak directly on to a greased grill grate for 10 minutes. Flip and grill for an additional 7-8 minutes until the steak has reached your desired doneness. Let rest for 10 minutes before serving. 

 

Adapted from Food and Wine

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