Category Archive: Mexican

Spicy Beef Taquitos

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June 25, 2011

After we enjoyed eating the Chicken Taquitos , I decided to make beef taquitos since I had some left over roast beef. The beef taquitos are a bit on the spicy side if you like it milder, just decrease the amount of chipotle salsa. Enjoy this taquitos with guacamole and sour cream. My 2 year old son loved it and it was easy for him to eat .( I skipped the chipotle salsa when making his taquito). These are also great as party food.I used white mild chedder cheese with my taquitos but you can use any kind of cheese you like.

Ingredients:
Makes 8 Taqitos

2 cups cooked roast beef sliced against grains
2 garlic cloves minced
½ cup tomato salsa
¼ cup chipotle salsa
Juice of 1 lime
½ tsp. salt
1 tsp. ground cumin
½ tsp. onion powder
½ cup shredded cheese (choose your favorite cheese)
8 medium tortillas

Directions:

Heat oven to 425°.
Mix beef, garlic, salsa, chipotle salsa, lime juice, salt, cumin and onion powder.
Cover tortillas with a wet paper towel and microwave for 30 secs. (So they are easier to roll)
Divide the beef mixture on the tortillas, top with shredded cheese. Roll tortillas.
Prepare a baking sheet covered with aluminum foil and sprayed.
Put tortillas on sheet and spray with cooking oil.
Bake for 15-20 mins or until golden brown.

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Flank Steak Fajitas with Guacamole and Lime Crema recipe

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June 13, 2011

by Nadine

June 13, 2011

I’ve been craving Mexican food lately, so What’s better than some steak fajitas to satisfy this craving. This Fajitas are made with Flank steak which is a relatively a cheap meat cut and if cooked right, is also very favorable and tender . You can also use sirloin for the fajitas, but why pay more if the results will be similar.

Ingredients:
Serves 4-5

1/4 cup chopped onions
Juice of 1 lime
1 tbsp. ground cumin
3 garlic cloves minced
1 tbsp. chipotle salsa
1/2 tsp. salt
1 1/2 Lb. flank steak
2 green bell pepper sliced
1 large onion sliced
2 tbsp. olive oil
Salt and black pepper

Directions:
In a food processor or with blender, Mix chopped onions, garlic, lime juice, cumin, salt and chipotle salsa until well blended.

Put marinade in a large Ziploc and place steak in it. Let the marinade spread all over the steak close the Ziploc and refrigerate from 2 to 8 hours.

Drizzle olive oil over sliced onions and green pepper and salt and black pepper to taste. Set aside.

After the steak marinades, bring to room temperature before grilling. Heat grill and grill steak on high heat for 4 minutes on each side. Take the steak off the grill cover loosely with aluminum foil and let it rest for 10 minutes. After it rests, slice against the grain at a diagonal angle. This way you will get the most tender strips.

While the steak is resting, heat a cast iron skillet on the grill and grill onions and pepper about 6 minutes. Add steak strips and mix with onions and peppers.

Serves with guacamole, lime crema, warm tortillas. Any of your favorite Mexican sides.

Guacamole recipe:

2 ripe Avocados
Juice of 1 lime
2 gloves of Garlic minced
1/4 small onion or about 2 tbsp. chopped onions
Salt and black pepper to taste

Mix all ingredients and mash until well mixed. If you like your Guacamole smooth, Blend you ingredients in Blender.

Lime Crema:
Mix an 8 oz. sour cream package with 3 tbsp. Lime juice and chill until ready to serve.

Adapted from BHG Ultimate Mexican

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Chicken Taquitos Recipe

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May 19, 2011

by Nadine

May 19, 2011

Taquitos are rolled tortillas that are usually stuffed with some kind of filling made from beef or chicken. I”ve always seen these in the freezer section in the grocery store, but never really cared from them. I don’t think food that have meat in it taste good when freezed. So when I read this recipe thought about giving it a try and they turned out to be really YUMMY, next time I will be trying these in beef. Traditionally Taquitos are fried but these ones are baked ,and believe me after you have these you won’t even want to eat a fried Taquito. Although I never tasted one before but I can imagine it being so oily if fried. The baked version is really crisp without being oily and fattening what’s better than that.

Ingredients:

Yields 8 Rolls

1/3 cups (3 oz) cream cheese
1/4 cup green salsa
1tbs fresh lime juice
1/2 tsp cumin
1/2 tsp chili powder ( more or less adjust to your taste)
1/2 tsp onion powder
1/4 tsp garlic powder
3 tbs chopped cilantro
2 tbs sliced green onions
2 cups shredded cooked chicken ( I made spanish Style grilled chicken – see recipe below)
1 cups grated pepperjack cheese
8 large flour or corn tortillas ( I used flour)
cooking spray

Directions:

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Place 2-3 tbs of chicken mixture on the tortillas and roll.
Place in Baking sheet seam side down.
Spary with cooking spray and bake for 15- 20 mins.

Source: OurBestBites

Spanish Style Grilled Chicken:

2 small Chicken Breasts ( makes about 1 cup of shredded chicken)
1 tbs lemon juice
1/4 tsp paprika
1/4 tsp onion powder
1/2 tsp cumin
1 minced garlic clove
pinch of cayene pepper
pinch of black pepper

Mix all ingredients except chicken combine well. Place chicken in marinade and and marinate in fridge for at least 2 hours. Grill until well done.