Carne Asada Burrito with Guacamole and Pico De Gallo

I found this recipe here and it is awesome!

Ingredients: Meat

2lbs. flap meat or tri tip

1 small onion ( small dice )

1/2 lemon ( just the juice )
1/4 cup cilantro

pepper to taste

Method:
Cut meat into about 1/4 inch cubes. Season with pepper ( the easy way to know how much pepper is to spread out the meat into one layer, like a big hamburger patty and season liberally). Add lemon
juice, cilantro and onion. Put meat mixture into a ziplock bag and mix well. Refrigerate for at least 1/2 hour.

Ingredients: Pico De Gallo

2 tomatoes ( small dice )

1/2 onion ( small dice ) ( red or white is best )

1 small jalapeño pepper ( fine dice )

1/4 cup fresh cilantro ( small chop )

1/2 lemon ( just the juice )

1/3 teas. salt

1/4 teas. pepper

1/4 teas. garlic powder

1 pinch dry oregano

1 pinch chili powder

1 pinch cumin

Method:
Add all ingredients into a bowl and mix well. Cover and refrigerate.
Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure
to stir occasionally.
Another note: The heat in a jalepeno pepper comes from the membranes around the seeds so if you like it hot
don’t remove the seeds. Caution, do not touch your face or eyes after cutting your jalepeno, it can burn you.


Ingredients: Guacamole

2 ripe avocados

1/4 cup pico de gallo

1/4 teas. pepper

1/2 lemon ( just the juice )

Method:
Scoop avocado into large bowl.  Add salt, pepper and lemon juice.  Mash until you have the consistency of
chunky mashed potatoes. Stir in your pico de gallo and refrigerate.
Great tip for storing guacamole:
Put it in a clean bowl and flatten it to a smooth surface. Pour a thin layer of lemon juice or water over the top.
When you are ready to use it again, pour all of the liquid off of the top and give it a stir. You will be able to
keep the guacamole for at least 3 to 4 days.

Ingredients: Carne Asada Burritos

Carne Asada Meat

Pico De Gallo

Guacamole

Large flour tortillas

cooking oil ( I like olive oil for this )

Method:
Warm tortillas by microwaving them one at a time, or, heating on a griddle, or wrapping a few in foil and
heating them for 10-15 minutes in a 350 degree oven.
On high heat add about a teaspoon of olive oil to a medium size skillet, wait for it to start smoking. Add about
1/4 to 1/3 pound of the carne asada meat. Sear the meat until browned on all sides. Pour onto a warm tortilla
just below the center of it and away from the sides ( you do not have to add olive oil between every batch,
only when the pan starts to dry out ). Add guacamole and pico de gallo. Fold sides of the tortilla in and roll it
up.
Note: It is better to batch cook the meat to get the desired sear.

Hot sauce

For a simple hot sauce you could try about a cup of your pico de gallo, add about 1/2 to 3/4 cup water, a 

little salt and an extra 1/2 jalapeño… run it all through a blender until liquefied and that should give you a nice 

little “fresh” hot sauce.

Slow-Cooker Salsa Chicken

Because I am a working woman, I use my slow-cooker a lot!  This recipe is so good and so easy.  Since my husband and I are big fans of Mexican cuisine, I usually have all these ingredients on hand.  This recipe is one of our favorites.

4 boneless, skinless chicken breasts
1/2 package taco seasoning
16 oz salsa (2 cups)
1 can green chilies
1 can cream of chicken soup
1 can black beans
1 can corn
1/2 8oz package cream cheese

Place the chicken in the slow-cooker.  Sprinkle the taco seasoning over the chicken.  Add the soup, salsa, chilies, black beans, and corn.  Cook on low for 8-10 hours.  Add the cream cheese for the last 1/2 hour.  This is good served over rice, on a burrito, or on nachos.  If you want a little more heat, try adding a jalapeno, or some extra chili powder.  

Carne Asada with orange juice marinade

1 20 oz sirloin steak
2 Tablespoons vegetable oil
1/2 teaspoon dried leaf oregano, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup orange juice
1 Tablespoon lime juice
2 teaspoons cider vinegar
2 oranges sliced 1/2" thick

Place steak in shallow glass baking dish. Rub with oil on each side.

Sprinkle with oregano, salt and pepper.  Spinkle orange juice, lime juice, and vinegar over the steak.  Cover and refrigerate overnight for best flavor or several hours, turning occasionally.

To cook, bring meat to room temperature.  Prepare and preheat grill.  Drain meat, reserving marinade.  Place steak on grill.  Top with orange slices.

Occasionally spoon reserved marinade over steaks as they cook.  Grill 3-4 minutes on each side, or until medium-rare.  Cook longer if desired.

Remove orange slices to turn steak.  Replace orange slices on top of steak.

Sour Cream Chicken Enchiladas

I love this recipe!  It's also good with that left-over turkey from Thanksgiving!

1 chicken
4 cans Cream of Chicken soup
1 white onion, chopped
6 jalapeno pepper slices, chopped
1 small can mushrooms, drained and chopped
1 pkg. flour tortillas
16 oz. sour cream
1 large package Mexican-style shredded cheese

Boil chicken in a large pot. While boiling, chop onion, jalapenos, and mushrooms. Sauté in a skillet until flavors are mixed well. Set onion mixture aside.In a large bowl, combine 3 cans Cream of Chicken soup and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9'x13" baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).

Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.

Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.

Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.

Bake at 350°F for 30-40 minutes or until cheese is melted and mixtures are bubbling.

Feeds family of 4.

Beef Fajitas

11/2	lbs.	beef flank steak
1	lg.	onion, chopped (1 cup)
1	med.	green sweet pepper, cut into 1/2-inch pieces
1		or 2 jalapeño peppers, chopped
1	tbsp.	snipped fresh cilantro
1	tsp.	chili powder
1	tsp.	ground cumin
1	tsp.	ground coriander
1	tsp.	bottled minced garlic
1/4	tsp.	salt
1	can	stewed tomatoes (8 oz.)
12		flour tortillas (7-onch.)
2	tsp.	lime juice (up to 3 tsp.) (optional)
		Shredded colby and Monterey Jack cheese (optional)
		Guacamole (optional)
		Sour Cream (optional)
		Salsa (optional)

• Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.
• Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
• Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.
• To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

Mexican Butternut Squash Soup

 

 

 

 

 

 

 

 

Ingredients

• 2  teaspoons  olive oil
• 2  cups cubed peeled butternut squash (about 3/4 pound)
• 1/2 onion-chopped
• 1  cup  chopped red or green bell pepper
• 1 (4.5-ounce) can chopped green chiles
• 1  teaspoon  dried oregano
• 1  teaspoon  chili powder
• 2 cans  vegetable broth
• 1  (15.5-ounce) can whole-kernel corn, drained
• 1 can black beans
  
• 2 TBL fresh lime juice
• 1/4 cup  minced fresh cilantro

Preparation

Heat oil in a large stock pot over medium-high heat. Add squash and next 5 ingredients (squash through chili powder); saute 2 minutes. Add broth, corn and beans; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.