|chili chicken banana boats|
Saturdays are always Mexican night around our house and lately we're been going out to eat rather than me doing what I love to do, which is making a good homemade meal that taste so much fresher than the foods sitting around on hotplates in restaurants. You know what I mean, how else can they get the food out so quickly, right? I mean, we sure can't. So I thought it was high time to get back in the saddle and ride wild... here's what I came up with... oh, and you can join in too...
...start off with a salsa made from delicate sweet ataulfo mangoes, plum tomatoes and ripe avocados. I use it as a dip like the recipe below and I also like to add it as a topping to many types of foods.
...almost bite size are the beef and chorizo topped chalupas, one of my favorite antojitos I like as an appetizer as well as part of a meal. Sometimes I make these canoe shaped but this time I did them traditional round as you will see below.
|steak tacos with chipotle lime flavors|
... not as spicy as it sounds, chili pepper marinated grilled chicken breasts are diced and added with a warm corn salsa before stuffed into sweet green banana peppers. A good topping of cheese and a few minutes under the broiler makes for a fine presentation I think as in the top photo. Most times I use poblano peppers but the grocer was out. Any mild large pepper would do and this is one easy trick for another great tasting part of a Mexican platter.
...'bout the only thing needed as sides are maybe a bowl arroz rojo and frijoles.
Mango Avocado Salsa
I also like to cut the mango and vegetables in larger pieces and serve this as a salad.
1 mango, peeled, seeded, cubed small
1/2 cup diced red onion
2 plum tomatoes, seeded and diced
1/4 cup chopped green bell pepper
2 tablespoons chopped fresh cilantro
1 garlic glove, minced
1 tablespoon fresh limejuice
1/2 teaspoon grated lime zest
1 tablespoon cider vinegar
2 tablespoons olive oil
salt and pepper to taste
1 avocado, seeded, peeled and diced
Combine the first 6 ingredients in a bowl. In a separate small bowl, whisk together the next 5 listings well and pour over the salsa. Cover and chill for at least an hour but no more than about 5. Stir in the avocado right before serving.
Beef & Chorizo Chalupas
little boats of fiesta fun, makes about 15
1/2 pound ground beef
3 links of chorizo
1/2 small onion, diced
1 tablespoon Mexican seasonings or to taste
refried beans (mashed pintos with seasonings, fried)
1 cup masa harina
1/2 shredded cheese
1/2 teaspoon baking powder
dash of salt
1/4 cup warm water
2 tablespoons lard (shortening) melted
1 egg yolk, beaten
crumbled or shredded cheese
In a skillet over medium high heat, add the ground beef, chorizo and onion breaking the meats apart as it cooks. When meats are brown and cooked through, remove and drain well. Wipe out the skillet and return the meat mixture along with the refried beans. Stir together, season to taste and cover to keep warm
Preheat oven to 375 degrees F. Grease a large baking sheet, put aside.
Combine flour, cheese, salt, baking powder in a bowl. In a mixer bowl, add the lard and the egg and beat on medium speed until fluffy. Add half the flour mixture slowly and half of the water and add the remainder for a soft dough to take shape. Add a little water if needed to form a ball.
Divide dough into 15 balls with about a tablespoon of dough for each. Pat out each ball into almost a 3-inch circle on the greased pan and pinch the edges to form a rim around each. Bake in the oven for about 15 minutes or until set and chalupas are lightly brown on the bottom.
Keep warm until ready to fill with the beef and chorizo filling. Top with a little cheese and fresh salsa.
add beef, chicken or pork to marinade for great smoky Mexican flavors
|flank steak in chipotle marinade|
2 tablespoons chipotle adobe sauce
4 garlic cloves
1/2 large sweet onion, chopped
1 tablespoon ground cumin
1 teaspoon chili powder
2 tablespoons brown sugar
juice of 2 limes
1/2 teaspoon liquid smoke
1/4 cup vegetable oil
Place all in a blender or mini food processor and pulse to a sauce. Place meats in marinade for desired time.
Red Chili Marinade
use to marinate chicken, pork or seafood
|chicken in red chili marinade|
1/4 cup cider vinegar
1 tablespoon soy sauce
juice of 1 lime, lemon or orange
2 garlic cloves, minced
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
Stir together in a dish and marinate desired meats. I like to use orange for pork and fish, lime for beef, chicken and shrimp and lemon for just about anything.