Cilantro Lime Ranch Sauce

A creamy tangy and zesty variation on the classic ranch. Cilantro Lime Ranch Sauce is a perfect addition to any salad, wrap, shrimp or fish taco, or even Arepas! 

Fajitas (Carne Asada)

Tip: Read directions completely before preparing.

Ingredients:

1/2 tablespoon, fresh comino seeds (cumin)

6 black peppercorns

5 cloves, peeled fresh garlic

¼ cup, olive oil

2 tablespoons, white vinegar

2 fresh squeezed, lime juice

1/2 cup, orange juice

1/2 cup, water

½ teaspoons, salt

1 cup cilantro, chopped (no stems)

1 jalapeño, minced

3 lbs, skirt steak (fajitas, skirt steak)

Directions:

In a small sauté pan, over medium high heat, toast the comino seeds and black peppercorns for about 30 seconds. You will smell the hint of oils releasing. Remove from heat, and add them to a molcajete (mortar and pestle).

Add the garlic, and grind into a paste. Add 1/2 cup of water and stir, this is to make sure you remove all the paste from the molcajete and pour into a bowl.

Add all the other ingredients into the bowl and whisk to combine.

Pour in marinade into a gallon size zip-top plastic bag. Add fajitas and seal, removing as much air as possible. Refrigerate for at least 4 hours, but preferably overnight or up to 24 hours.

Remove the fajitas from the marinade, and discard excess marinade. Grill the fajitas, on high heat, somewhere around 500 degrees.

Grill for 7 to 10 minutes per side. Flipping only once. The cooking time is an estimate and is going to depend on the thickness of your meat.

Once done, remove from heat and let rest, covered with a tented piece of foil for 10 minutes. Slice as thinly as possible, against the grain, and serve. Enjoy!

Tip:  You can also marinate fajitas in a bowl. Just make sure the meat is covered. Serve on heated flour or corn tortillas! Topped with guacamole, and Pico de Gallo! cooked onions and green peppers Use a small preheated cast-iron skillet to serve and just before taking to the table squeeze fresh lemon juice over the meat. For a healthier alternative serve with whole wheat tortillas, low fat sour cream, reduced fat Mexican shredded cheese, fresh pico de gallo and Guacamole. 

Guacamole Salsa (Taqueria Salsa)

Tip: Read directions completely before preparing.

Ingredients:

3 large, tomatillos, husked, rinsed, and coarsely chopped

1 teaspoon, baking soda

1 small bunch, fresh cilantro, bottom of bunch cut off, thoroughly rinsed

2 garlic cloves, peeled

1/2 small, white onion, chopped coarsely

1 fresh Serrano or jalapeño chile, sliced in half, seeds removed

½ freshly squeezed lime juice

1/4 cup, chicken broth

1 teaspoon, sea salt

2 large, ripe Mexican Hass avocado, halved and pitted

Directions:

Put the tomatillos into the small pot filled with about 3 cups of water, add baking soda. Simmer for 5 minutes, until soft.

Drain and remove tomatillos. Set aside and let cool.

Once the tomatillos have cooled add them to blender. Then add the cilantro, garlic, onion, chile, lime juice, chicken broth and salt.

Blend until very smooth. Scoop the avocado flesh with a spoon into the blender jar and blend until smooth. Add if necessary a little more chicken broth to have a pourable consistency.

If necessary, depending on your taste, you can further season with additional line juice, salt and jalapeño chilies for a spicier salsa, then blend once more. Enjoy!

Servings: Approximately 2 cups

Tip: The salsa will taste best the day it's made, but the acidity from the tomatillos will keep it from discoloring as quickly as most guacamole. Delicious the next day if you store it in the refrigerator in an air tight container. Let it come to room temperature before you stir then serve it.

Tacos de Chicharron Guisado (Stewed Pork Rinds/Crackings in Tacos)

Tip: Read directions completely before preparing.

Ingredients:

1/2 pound, chicharrones, (fresh pork rinds/cracklings)

2 teaspoons, canola oil

1 small, white onion, chopped

1 large, plum tomato, chopped

1/2 large, jalapeño, chopped (more is preferred hotter)

3 cloves, garlic, minced

1 ½ cups, chicken broth

1 teaspoon, comino (cumin)

1/8 teaspoon, black pepper

Directions:

In a medium pot, add oil and heat over medium-heat, until shimmering. Add onions and cook, until onions are transluscent, about 1 – 1 1/2 minutes.

Add jalapeño and garlic cook, stirring constantly, another minute.

Add, tomatoes, comino, black pepper, chicken broth, and chicharrones. Bring to a boil, then lower heat to simmer for 35 to 40 minutes, until the chicharrones (pork rinds/crackings) are tender.  Enjoy!

Tip:  Enjoy these tender pork rinds/cracklings by serving on tacos! On corn or flour tortillas! Serve with breakfast, with a side of eggs! Serve with rice and beans!!!  And so much more!

Easy Pork Chorizo and Egg Breakfast Tacos

Tip:  Read directions completely before preparing.

Ingredients:

5 oz. Mexican pork chorizo (I used Cacique Brand)

4 large eggs, beaten

1 tablespoon, green bell pepper, chopped finely

1 serrano pepper, chopped finely

2 tablespoons, sweet onion, chopped finely

½ cup, mild cheddar cheese, finely shredded

4 heated flour or corn tortillas

cilantro and sliced radish, garnish (optional)

Directions:

In a medium-sized skillet, over medium heat  cook chorizo for 5 minutes, breaking it apart.

Add onion and bell pepper. And cook until onion is translucent.

Pour the beaten eggs  over the chorizo in the skillet. Scramble serving lightly, until cooked. Do not over cook because the mixture will become dry.

Divide the scrambled chorizo and eggs into four.  Add to heated flour or corn tortilla.

Top with cheddar cheese.  Enjoy!!!

Servings: 4 Tacos

Tip:  You can make these ahead and keep warm by wrapping in aluminum foil until ready to serve.

Asian Inspired Ham and Eggs Breakfast Tacos

Tip:  Read directions completely before preparing.

Ingredients:

12 rice paper sheets

12 slices ham

8 eggs

1 bunch cilantro, rinsed, stems removed

1 cup, fresh baby spinach leafs (optional)

¼ cup, onions, finely chopped

1 tablespoon, onion Chives, minced (or scallions, green onions)

1 tablespoon, garlic chives, minced (optional)

2 garlic cloves, minced

1/2 large Jalepeno, minced

12 slices ham

Sriracha Sauce

soy sauce

Directions:

Whisk eggs in a small bowl and set aside.  Spray a non-stick pan with non-stick oil spray.  Turn flame to medium-high.  Add minced, garlic chives, onion chives, chopped onion, jalapeño and garlic.  Sauté for about 2 minutes, than pour in eggs.  Cook eggs through.  Set aside.

Fill a glass dish with hot water.  Soak one rice paper at a time in the water for about 10 seconds, or until it’s soft. Gently shake water off excess water and lay flat on a clean workspace.

Lay 1 slice ham across the bottom center of the rice paper.

Add eggs, some cilantro, and fold uncovered sides inward and slowly and tightly roll the wrap.

Add spinach and continue rolling to end.  Spinach is optional in your roll.

For serving place 3 rolls on plate, top with Sriracha sauce and soy sauce.  Enjoy!!

Serves:  4 (3 Rice Paper Tacos Each)