Who doesn't love Mexican food? Here are four quick and easy
recipes for a Mexican fiesta, or just dinner at home with the family.
Fajitas
If you're strapped for time, this is the recipe for you. Cooking
time is only 10 minutes if ingredients and spices are prepared in advance.
Ingredients
·
Flour or corn tortillas
·
Two pounds flank steak, shrimp, or chicken breast
·
One green bell pepper
·
1/2 red onion
·
1 1/2 tablespoons chili powder
·
1 teaspoon garlic powder
·
1 teaspoon onion powder
·
1 teaspoon Mexican oregano
·
1 teaspoon cumin
·
1 teaspoon freshly ground black pepper
·
1/2 cup extra virgin olive oil
Preparation
1.
If using flank steak or chicken: slice into three-inch strips
approximately 3/4 inch wide. If using shrimp: Clean, peel, and de-vein.
2.
Slice bell pepper lengthwise, approximately 1/2 inch wide.
3.
Slice onion into 1/2 inch wide strips.
4.
Mix all spices together in a small bowl.
5.
Pour olive oil into large bowl; add spices and mix well.
6.
Marinate meat, pepper, and onion in olive oil–spice mix for 10
minutes. Be sure meat and vegetables are coated well.
7.
Heat a large skillet (cast iron works best, but any will do) on
medium-high. When hot, add meat and veggies. You do not need to add more oil to
the skillet.
8.
Stir constantly and cook until veggies are soft and, if using
steak, meat is done to your taste (it cooks to medium well in less than 10
minutes). If using chicken, cook until chicken is entirely cooked (10 to 12
minutes). If using shrimp, cook until shrimp has turned pink (5 to 7 minutes).
Meanwhile, warm tortillas in your oven or microwave.
9.
Serve family-style with salsa fresca, guacamole, sour cream,
shredded Monterey jack cheese, Spanish rice, and black beans. Allow people to
"roll their own" fajitas.
Note: For a vegetarian alternative,
use mushrooms in place of meat. Cook until soft, approximately 5 to 7 minutes.
Salsa Fresca
This salsa tastes even better if it sits
overnight in the refrigerator, but you can make it the day you plan to serve it
as well.
Ingredients
·
12 very ripe Roma tomatoes, chopped into 1/4 inch square pieces
·
1/2 cup chopped red onion
·
1/4 cup finely chopped garlic
·
Juice of one medium lemon
·
1/2 tablespoon chili powder
·
1/2 teaspoon garlic powder
·
1/2 teaspoon onion powder
·
1 teaspoon freshly ground black pepper
·
1/4 teaspoon cumin
·
1 finely chopped jalapeno pepper
·
1 bunch cilantro, finely chopped
·
1 teaspoon salt
Preparation
1.
Combine all spices in small bowl. Mix well.
2.
Combine tomato, onion, garlic, and cilantro in large bowl.
3.
Mix all spices together in a small bowl.
4.
Coat vegetable mix with spices.
5.
Pour lemon juice over salsa mixture.
6.
Serve immediately or chill in the refrigerator.
Remember to sample the salsa once all
ingredients are combined to see if it suits your taste. Too spicy or salty? Add
more tomato and lemon juice. Not spicy enough? Try more chili powder, black
pepper, or red pepper flakes. You can also add chopped green and red peppers or
yellow and green tomatoes, or substitute lime juice for the lemon juice to make
this salsa fresca your own.
Guacamole
Guacamole is simple to make and a delicious
addition to Mexican meals or appetizers.
Ingredients
·
2 ripe avocados
·
1 teaspoon salt
·
1 teaspoon freshly ground black pepper
·
1/2 small roma tomato, finely chopped
·
Juice of one medium lemon
·
1/4 teaspoon chili powder
·
1 teaspoon finely chopped onion
Preparation
1.
Peel and mash avocado.
2.
Add salt, pepper, chili powder, tomato, and onion. Mix well.
3.
Add lemon juice and mix well. The lemon juice will prevent the
guacamole from turning brown.
4.
Serve with chips or with fajita or burrito fixings.
|
Choosing the right avocado Very ripe avocados make the best guacamole. Choose avocados that
feel uniformly soft when you press the skin. Avoid hard avocados and ones
with noticeable bruising. The flesh inside should be dark green where it
touches the skin and lighter green—but not yellow—touching the pit. |
Sangria
Made with red wine and fruit, this drink will
have your guests hanging out at the punch bowl.
Ingredients
·
One 1-1/2 liter bottle of dry red wine
·
One orange
·
One lemon
·
One lime
·
One bottle maraschino cherries
·
1 liter club soda
·
1 tablespoon white sugar
Preparation
1.
Slice orange, lemon, and lime into thin rounds.
2.
Pour red wine into punch bowl; add fruit.
3.
Add sugar; mix well.
4.
Refrigerate for at least two hours; overnight is preferable.
5.
Add club soda before serving.