Archive for Mexican
You are browsing the archives of Mexican.
Fajita Marinade
Fajita Marinade
2 pounds skirt steaks (fajitas)3/4 cup Mexican lime juice1/4 teaspoon Worcestershire sauce1/4 teaspoon soy sauce1/2 teaspoon ground black pepper1/2 teaspoon salt, or to taste
Halve the skirt steaks lengthwise. Mix the remaining ingredients. Marinate skirt
Pulled Pork Fajitas
Pulled Pork Fajitas
1 (2 1/2 pound) boneless pork loin roast 1 medium onion, thinly sliced 2 cups barbecue sauce 3/4 cup salsa 3 tablespoons chili powder 1 tablespoon Mexican seasoning 9 flour tortillas
Remove excess fat
Chicken Tortilla Soup
Chicken Tortilla Soup
Serves 6.
1 cooked chicken6 cups (48 ounces) chicken broth1/4 cup vegetable oil, divided6 corn tortillas, cut in 1/4-inch strips1/2 large onion, diced3 cloves garlic, minced1 (10 ounce) can diced tomatoes with green chilesLime
Ernsto\’s Mexican Food Chile Verde
Ernesto’s Mexican Food Chile Verde
Source: Ernesto’s Mexican Food, Sacramento, California
1 (2 pound) lean pork roast (cut into 1/2-inch cubes) 10 green tomatillos 2 tablespoons diced jalapenos 1 small onion, chopped1/2 bunch cilantro, chopped1 tablespoon chopped
Nopalito Salad (prickly Pear Cactus Salad)
Nopalito Salad (Prickly Pear Cactus Salad)
Dressing1/2 teaspoon salt, or to taste1/4 teaspoon pepper1/2 teaspoon dry mustard1/4 cup vinegar1/2 cup oil1/4 teaspoon Mexican oregano1/2 cup sour cream
Salad1 small yellow onion, halved and cut into strips1 1/2
Chili Skillet
Chili Skillet
3 cups of your favorite chili3/4 cup chopped roasted green chiles, New Mexican or Poblano1/2 cup sour cream1 recipe cornbread batter
Preheat oven to 400 degrees F. Grease a 10-inch cast iron skillet and place
Silver City Mushrooms
Silver City Mushrooms
Bake these mushrooms on an outdoor grill in a foil pan or in a double thickness of heavy-duty foil.
2 ounces soft white cheese, such as farmer or Monterey Jack2 ounces butter1/2 teaspoon minced
Tex-mex Macaroni And Cheese
Tex-Mex Macaroni and Cheese
1 pound ground pork sausage 1 small onion, chopped 3 tablespoons all-purpose flour 1/2 teaspoon ground cumin 2 cups milk 1 (16 ounce) loaf Mexican pasteurized cheese1 (4 1/2 ounce) can chopped
Posole Rapido
Posole Rapido
1 tablespoon olive oil1/2 pound lean ground beef1/4 teaspoon garlic powder1/4 teaspoon garlic salt1/2 teaspoon onion powder1/2 teaspoon Mexican oregano2 tablespoons hot chile powder2 (16 ounce) cans hominy, strained and rinsed5 cups mild beef
Menudo
Menudo (Tripe and Hominy Soup)
1 quart cleaned tripe, cut into 1-inch pieces2 quarts water1 small onion, sliced2 teaspoons Mexican oregano2 teaspoons salt2 teaspoons red chili powder1/4 teaspoon garlic powder1 cup canned or cooked white or