7 Roma tomatoes
2/3 onion, divided
2 green chiles, seedless
1 garlic clove
1 teaspoon beef bouillon powder
3 ribeye steaks
2 tablespoons white vinegar
1 pkg. mozzarella or asadero cheese
12 corn tortillas
1 tablespoon olive oil
1 tablespoon Worcester Sauce
Lime juice from 2 or 3 limes, plus more for serving
Finely chopped cilantro, to taste
Salt, black pepper, and fajita seasoning
- Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
- Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
- Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.
- 1/2 cup all-purpose flour
- 2 boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. unsalted butter
- 3 cups sliced mushrooms
- 3/4 cup Marsala wine
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper to taste
- Chopped green onions, for garnish
STEP 1: In a shallow bowl or plate combine the flour, salt and pepper and stir to combine thoroughly. Dredge the chicken breast halves in the flour mixture, shaking to remove any excess.
STEP 2: Heat the oil in a large skillet over medium-high heat until very hot. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
STEP 3: Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring occasionally, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping up any brown bits with a wooden spoon. When the wine has reduced by half, add the chicken broth and cook for 3 minutes, or until reduced and slightly thickened.
STEP 4: Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add the remaining tablespoon of butter. Taste and adjust for seasoning. Garnish with chopped onions and serve immediately.
1/2 cup fresh cilantro leaves
2 green onion, cut into 1-inch pieces
1 jalapeno pepper, seeded and cut into quarters
2 large avocados, peeled and coarsely chopped
1 diced tomato
1/2 cup mayonnaise
2 tablespoons lime juice
1/8 teaspoon salt
Position knife blade in food processor bowl; add fresh cilantro, onions, and pepper. Top with cover and pulse until coarsely chopped. Add avocado, mayonnaise, lime juice and salt. Pulse until blended. Mixture should be coarse. Cover and chill until ready to serve. Makes 6 servings.
If you do not have a food processor, you can use your blender.
The Chicken Tinga dish is easy to prepare and coarse for any gathering. It is a traditional dish from Tenancingo, Mexico. The Chicken Tinga is prepared with shredded meat, tomato sauce and Chipotle peppers. It can be made of chicken, beef, or pork and it is usually served with toasts, cream, cheese, and sauce of your choice.
1 whole chicken breast, skinned
1 clove garlic
2 large onions
2 Chipotle peppers in adobo sauce
Salt to taste
Cook the chicken breast in a pressure cooker or in a pan with the garlic, onion and ¼ salt to taste. Make sure the meat is cooked when soft.
Drain the broth and shred the breast, keep it, chop the onions into thin slices or your taste, then sautee them in hot oil until tender.
While the onions are browned, grind tomatoes with a little chicken broth, garlic, onion and the Chipotle peppers. Strain the sauce and set aside.
Pour the sauce into the skillet where you cooked the onions and add half a teaspoon of vinegar and let cook for 10 minutes over medium heat, then empty the shredded chicken and add salt to taste.
Cover the skillet and then let cook 10 to 15 minutes or until reduced a good portion of broth. The ideal point is let it thicken.
2lbs. ground beef
1c. dry plain bread crumbs
1/3c. Lea & Perrins Worcestershire Sauce
1/3c. finely chopped onion
Preheat oven to 350º F. In large bowl, combine ingredients. In 13×9″ baking or roasting pan, shape into a loaf. Sprinkle with additional Worcestershire Sauce. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.