Volcano Grilled Steak Tacos

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Ingredients

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.

Serves 4.

 

 

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QUINOA SALAD WITH FRIED EGG

1 cup uncooked quinoa (follow package directions, cook in broth)

2 cups broth (beef, chicken or vegetables)

4 cups thinly sliced romaine lettuce

4 Roma tomatoes, thinly sliced

1/2 bunch cilantro, minced

1/8 purple onion, diced

2 cups spinach, thinly sliced

2 avocados, petted and cubed

1 lime, squeezed

2 tablespoons olive oil

salt and black pepper to taste

4 eggs, fried

In a medium saucepan, cook quinoa according to package directions in the broth of your choice. When quinoa is done cooking, let it sit for 5 minutes before spread on the salad.

While quinoa is cooking, thinly slice the romaine lettuce, tomatoes, onion, and spinach. Wash and rinse cilantro, then mince it. Dice the avocados in small cubes. In a large bowl toss the lettuce, spinach, cilantro, tomatoes, and onion.

After 5 minutes, carefully spread the warm quinoa over the salad and let it sit another 5 minutes to wilt the spinach a bit. Add the lime juice and olive oil, season with salt and black pepper to taste. Cover with a lid and shake vigorously. Uncover the bowl and toss the avocado cubes.

Fry an egg in non-stick skillet on medium heat, cooking until egg whites are set and the yolks begin to thicken.

Serve the salad topped wit an egg. Add extra spicy flavor using a few drops of Sriracha sauce.

 

SHREDDED CHICKEN PIES

171369_116969_120429120615_g4 tbsp. oil

4 tbsp. hydrogenated vegetable lard

10 tbsp. water

1 pinch salt

2 cups Wheat Flour

2 egg yolks, slightly beaten

Filling

1 chicken breast, cooked and shredded

2 tomatoes, peeled and seeded

1 onion, chopped

2 garlic claws, finely chopped

2 tsp. Olive oil

1 can peas

Olives to taste

salt

3 tbsp. chopped parsley

1 tsp. Chicken broth

1 tbsp. Wheat Flour

 

Heat oven 350º F

Mix the dry ingredients with the lard, oil, and water using your hands. Whe the dough is soft and smooth, wrap it with clear wrap and refrigerate for 30 minutes.

Separate dough into equal portions and make medium patties, place the filling and cover with other patty. Brush with egg yolk and bake for 20 minutes or until golden brown.

 Filling

Saute onion, garlic, and tomatoes, add chicken breast and saute one more minute. Add salt, peas, chicken broth, and parsley. Bring to a boil, then add the water and dissolved flour; reduce heat and let the broth thickens. Let cool to fill the patties.

TORTILLA SOUP

This recipe was originally published in 2006 in the Take-home-Miracles column, which runs on Sundays in the Dallas Morning News. Today, this article was republished to remind us the wonderful flavors from Tex-Mex Coussine.

2 tablespoons olive oil

1 1/3 cups chopped onion

2 Guerrero white corn tortillas, torn in pieces

2 (7-ounce) cans salsa casera (Herdez or Embasa brand)

3 cups Shortcut Chicken Broth (recipe given)

1 (8-ounce) can tomato sauce with garlic and oregano

1 (8-ounce) package Frontera Red Chile Enchilada Sauce or 6 ounces Hatch Red Enchilada Sauce (medium) (see Notes)

2 tablespoons fresh chopped cilantro

2 chicken breasts cut in bite-size pieces (reserved from rotisserie chicken)

1 (3.5-ounce) package tortilla strips

3 to 4 ounces grated Monterey Jack or white Mexican cheese such as Oaxaca or Longhorn cheddar

1 avocado, peeled and diced

Lime wedges for garnish

Preheat oven to 200 F.

Heat the oil in a medium saucepan over medium-high heat. Add onion and cook until softened, about 5 minutes. Add tortillas, reduce the heat and cook, stirring often, for 2-3 minutes. Add salsa casera and simmer 5 minutes.

Transfer the onion mixture to a blender and blend until smooth. Add to chicken broth along with tomato sauce and red enchilada sauce. Bring to a simmer, stirring often. Season to taste with salt and pepper. Add cilantro and chicken. Cook on medium-low heat long enough to warm the chicken. If the soup is too thick, add more chicken broth to thin.

Warm serving bowls in the oven.

Pour the soup into bowls, dividing chicken equally. Add tortilla strips, cheese and avocado to each one. Serve with a lime wedge.

Makes 4 entree servings.

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CRAZY NACHOS

6 oz. Tortilla Chips

1 lb. lean ground beef

1/3 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon oregano

1/4 cup white or yellow onion, diced

1 cup grated Cheddar cheese

1 cup sour cream

1/4 cup tomatoes, diced

1/4 cup green chiles, diced or sliced jalapeño peppers

1/4 cup green onion, diced

Preheat oven 350º F

Combine beef with diced white or yellow onions and seasoning (garlic powder, oregano, and salt). Cook until brown, stirring occasionally. Spread tortilla chips out in a 9 x 13 cake pan. Spread cooked beef evenly over tortilla chips. Sprinkle with Cheddar cheese and chiles. Bake for 8-10 minutes.  Top with sour cream, diced tomatoes, diced green onions, and your favorite taco sauce.

 

MEXICAN CASSEROLE

 

Ingredients

1 pound lean ground beef
8 (3/4-ounce) slices American cheese
1 1/2 cups cooked long grain rice
1 (10.25-ounce) can condensed tomato soup
1 (4-ounce) can chopped green chiles, drained
1 (1.5-ounce) envelope taco seasoning mix
2 medium (2 cups) tomatoes, chopped
1 cup crushed corn chips

Directions

 

Heat oven to 350°F. Cook ground beef in 10-inch skillet over medium heat, stirring occasionally, until browned (5 to 8 minutes). Drain off fat.

Meanwhile, stack cheese slices. Cut into thin strips; coarsely chop. Set aside.

Stir in rice, soup, chiles and taco seasoning mix. Spoon mixture into ungreased 9-inch square baking pan.

Top with tomatoes, cheese and corn chips. Bake for 30 to 35 minutes or until heated through.

 

TURKEY CHILLI BOWL

Chili

1 tablespoon butter
1 pound lean ground turkey

1 large (1 cup) onion, chopped

1 small (1/2 cup) green bell pepper, chopped

1 rib (1/2 cup) celery, chopped

1 teaspoon finely chopped fresh garlic

2 (14.5-ounce) cans diced tomatoes, undrained

2 (15-ounce) cans kidney beans, undrained

1 (8-ounce) can tomato sauce

1 to 2 tablespoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground red pepper

Topping

6 (3/4-ounce) slices American cheese, cut in half diagonally

Directions

 

Melt butter in 5-quart saucepan until sizzling; add ground turkey, onions, green pepper, celery and garlic. Cook over medium-high heat, stirring occasionally, until meat is browned (10 to 12 minutes). Drain off fat.

Stir in all remaining ingredients except cheese. Continue cooking until mixture comes to a full boil (5 to 8 minutes). Reduce heat to low. Cook, stirring occasionally, until flavors are blended (30 to 40 minutes). Top each serving with cheese triangles.