Salsa de la casa

Ingredients

3 medium tomatoes, cored, peeled and finely chopped
1-2 jalapenos, cored, seeded and minced (1 1/2 in)
1/2 small onion, minced
1/4 cup minced cilantro
1 large clove garlic, pressed
salt
lime juice

How to prepare

Combine tomatoes, chiles, onion, cilantro and garlic. Add salt and lime juice to taste. Makes about 2 cups

Share

Mexican carnitas

Ingredients

3-4 lb boneless pork blade or shoulder roast cut into 1″ cubes
6 garlic cloves minced
1/2 cup cilantro chopped
1 tsp salt
pepper to taste
3 large oranges divided

1 large lemon
oil for frying
warm tortillas
shredded cheese
salsa
guacamole

How to prepare

Place meat in a medium size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and lemon over the meat. Slice the remaining oranges and place over the meat. Cover and bake at 350

Share

South-of-the- boarder pork chops

Ingredients

4 pork chops
1/2 tsp seasoned salt
garlic powder, to taste
cumin, to taste
2 tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 tbsp flour
1 cup 1/2 & 1/2

How to prepare

Season chops with seasonings. Brown in butter in skillet; remove. Saut onions in pan drippings. Stir in salsa. Add chops. Simmer, covered, 1 hour or until tender; remove. Blend flour in pan juices. Cook until thickened, stirring constantly. Stir in 1/2 & 1/2. Add chops. Cook until heated through.

Share

Mexican crema – creme fraiche

Ingredients

1 cup heavy cream
1 tbsp buttermilk

How to prepare

Place cream and buttermilk in a clean container and cover with cheesecloth, and place overnight in a warm location to set. The consistency of the crema the following day should be of a loose sour cream. If any mold develops, toss the mixture out and start again. Once set, the crema can be stored refrigerated for about one week. Yield: 1 cup

Share

Spicy carrots

Ingredients

4-5 lg carrots chopped
1 1/2 cup seasoned rice vinegar
1/2 cup olive oil
2+ cloves garlic, sliced
1/8 cup parsley
1 tbsp sugar
1/4 cup chopped cilantro
1/2 cup onion sliced into 1/2 rings
1/4+ cup jalapenos w/ juice sliced lengthwise

How to prepare

Bring all ingredients to a boil except carrots . Pour mixture over carrots and let sit at least 2 hrs. Enjoy! These keep for a very long time, at least 2-3 weeks, put in airtight container. Refrigerate before eating.

Share

Green chile sauce #2

Ingredients

1 lb fresh green chiles, roasted & peeled
1 clove garlic, peeled
1/4 small onion
1 tbsp vegetable oil
2 tsp salt
1 tsp worcestershire sauce

1 tbsp cornstarch
2 cups water
2 cups beef broth

How to prepare

Remove the stems and seeds from the chiles. Cut into strips 1/4″ wide, 1 1/2″-2″ long. Set aside. Drop the garlic through the feed tube of a food processor with the motor running. Add the onions. Pulse to chop coarsely. Cook the onion and garlic in the oil in a lg saucepan until the onions are limp. Stir in the chiles, salt and worcestershire sauce. Cook, stirring, over med heat for 5 minutes. Dissolve the cornstarch in the water. Add to the saucepan. Stir in the beef broth. Simmer, stirring occasionally, for 10 minutes. Adjust seasoning to taste. Yields 5 cups

Share

Tequila hamma hamma oysters

Ingredients

24 freshly shucked hamma hamma oysters
1/3 cup finely diced seedless cucumbers
2 tbsp finely diced red bell pepper
2 tbsp finely diced poblano chile
1/2 tbsp finely chopped serrano chile
2 tbsp fresh lime juice
1 tbsp fresh chopped cilantro
black pepper
sea salt
frozen jose cuervo traditional tequila

How to prepare

Combine the cucumber, peppers, chilies, lime juice, cilantro and black pepper to taste. Cover and refrigerate one hour. Arrange the oysters on a platter with crushed ice. Spoon about 1/2 tbsp of the relish over each oyster. Just before serving sprinkle each with a pinch of salt and a drizzle of tequila.

Share

Mexican style short ribs

Ingredients

4 lb beef short ribs
10 1/2 oz beef stock
1 1/4 oz taco seasoning mix
1/4 cup green pepper, chopped

How to prepare

In large skillet brown ribs, pour off excess fat. Mix beef stock with dry taco mix, add green pepper. In crockpot, pour sauce over ribs. Cover and cook on low for 6 – 8 hours. Yield: 6 servings

Share