This is the marinade that my (Ashley's) aunt uses for her AMAZING flank steak tacos:
1/2 c soy sauce
1 clove minced garlic
1 tsp ground ginger
2 tbs each brown sugar (firm packed), lemon juice, salad oil
1 tbs minced onion
1/4 tsp pepper
Combine all ingredients and marinade a 1.5 lb flank steak overnight. Cook over wood or charcoal for top flavour - serve w/ black beans, guacamole and cilantro - YUMMY!
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Enriquez Spanish Rice
Another recipe passed down by Leeann’s grandfather, this simple but delicious side dish compliments anything close to being Mexican food.
1 cup long grain white or brown rice
1 chopped onion
1 medium can cut tomatoes with jalapenos or green chilies
1 cup chicken broth (or 1 cup water with 1 chicken bouillon cube)
Brown rice in oil. Add onion and sauté for two minutes. Add tomatoes and chicken broth. Bring to boil, then cover and simmer until broth is absorbed.
1 cup long grain white or brown rice
1 chopped onion
1 medium can cut tomatoes with jalapenos or green chilies
1 cup chicken broth (or 1 cup water with 1 chicken bouillon cube)
Brown rice in oil. Add onion and sauté for two minutes. Add tomatoes and chicken broth. Bring to boil, then cover and simmer until broth is absorbed.
Verde Chicken & Rice
This twist on chicken jack verde is a nice all-in-one dish. I (Leeann) particularly liked how the rice turned out.
1 cup uncooked rice
3 cups water
Chili powder
Chicken bullion
Cumin
Salt & pepper
1 onion, coarsely chopped
3-5 large chicken pieces (breasts or thighs)
1 large can salsa verde
Sour cream or cream cheese
Put rice at bottom of the crock pot with about half the chopped onion. Cover with water and season to taste with chili powder, bullion, cumin, salt and pepper.
Place chicken pieces on top of the rice. Add rest of onion and dust with seasonings if desired. Cover chicken completely with salsa verde. If desired, add a little sour cream or cream cheese to salsa. These can also be added for flavor about half an hour before serving.
Cook on low for 6-8 hours.
Note: though I haven’t tried it, I wager that mushrooms (canned or fresh) and/or roasted red peppers would make excellent additions to this concoction.
1 cup uncooked rice
3 cups water
Chili powder
Chicken bullion
Cumin
Salt & pepper
1 onion, coarsely chopped
3-5 large chicken pieces (breasts or thighs)
1 large can salsa verde
Sour cream or cream cheese
Put rice at bottom of the crock pot with about half the chopped onion. Cover with water and season to taste with chili powder, bullion, cumin, salt and pepper.
Place chicken pieces on top of the rice. Add rest of onion and dust with seasonings if desired. Cover chicken completely with salsa verde. If desired, add a little sour cream or cream cheese to salsa. These can also be added for flavor about half an hour before serving.
Cook on low for 6-8 hours.
Note: though I haven’t tried it, I wager that mushrooms (canned or fresh) and/or roasted red peppers would make excellent additions to this concoction.
Nancy's Mexican Rice
Courtesy of a coworker who is also an amazing cook! Yum, and thanks, Emy!
3 cups cooked rice
1 7 ounce can (Herdez) green chili salsa
1 4 ounce can chopped black olives, drained
⅔ pound shredded mozzarella (or jack) cheese
⅔ pound shredded cheddar cheese
1 pint sour cream
1 chopped onion
Salt and pepper to taste
Combine all ingredients. Bake at 350°. Stir once while baking, approximately 30 minutes.
3 cups cooked rice
1 7 ounce can (Herdez) green chili salsa
1 4 ounce can chopped black olives, drained
⅔ pound shredded mozzarella (or jack) cheese
⅔ pound shredded cheddar cheese
1 pint sour cream
1 chopped onion
Salt and pepper to taste
Combine all ingredients. Bake at 350°. Stir once while baking, approximately 30 minutes.
Mexican Style Ground Beef
Don’t know what to do with the ground beef in the freezer? Don’t have a lot of time for dinner preparation? Want something that tastes yummy and is filling? Then this recipe is for you!
Ingredients
1 pound ground beef
1 ½ cup salsa
2 green bell pepper, chopped
1 onion, chopped
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (or till it looks yummy)
1 tomato, chopped
Tortillas
Directions
In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat.
Stir in salsa. Simmer for 10 minutes.
Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve in warmed tortillas.
Ingredients
1 pound ground beef
1 ½ cup salsa
2 green bell pepper, chopped
1 onion, chopped
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (or till it looks yummy)
1 tomato, chopped
Tortillas
Directions
In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat.
Stir in salsa. Simmer for 10 minutes.
Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinkle chopped tomatoes on the top, and serve in warmed tortillas.
Huevos Rancheros
This is a favorite Saturday morning brunch at our house, bringing a little So-Cal flavor to Virginia!
Ingredients
1 lg. onion
1 clove crushed garlic
1 Tbs oil
1 24-oz. can chopped tomatoes
1 cup water
3 Tbs minced canned green chilies
2 chicken bullion cubes
¼ tsp oregano
Preparation
Sauté onion and garlic in oil till tender. Add remaining items, bring to boil; simmer, covered, for 30 minutes. Cook eggs over low heat, covered, for 5 minutes. Serve over corn tortillas and top with cheese and avocados.
Subscribe to:
Posts (Atom)
