Garlic & Onion Steak Fajitas (Fajitas de Carne con Cebolla y Ajo)

This is a simple dish to put together and doesn't require much in the way of ingredients or time.Great for a quick lunch, snack, or can be doubled for a get together.

Yield:4 Servings
Ingredients:
3-4 medium garlic cloves, minced
1 medium onion, roughly chopped
2 tsp. olive or canola oil
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
3/4- 1 lbs. beef flank steak, cut into chunks
4 flour tortillas

To Serve:
tomatoes, chopped, to serve
bunch of cilantro, chopped, to serve
2 Hass avocados, sliced, to serve
chillies of your choice, chopped, to serve

1. Heat oil on a large pan.Add the onions and garlic and cook, stirring for few minutes.Add the flank steak and cook for 5 minutes, stirring every so often.
2. Add salt, cayenne pepper and black pepper.Stir the meat till the spiced are evenly blended.Cook meat for another 10 minutes or until evenly cooked through.
3. Remove meat from heat and set aside.Heat the tortillas.
4. Add meat to tortillas, serve with tomatoes, cilantro, avocados and chillies.Serve immediately.

Carnitas

Yield:6 Servings
Ingredients:
3-4 lbs. boneless pork shoulder, visible fat removed, cut into pieces
6 garlic cloves, minced
3/4 c fresh orange juice
salt
1 tbsp. sunflower oil
corn tortillas, to serve
salsa, to serve

1. Put pork pieces into a heavy, wide frying pan with the garlic, orange juice, and 2 tsp. of salt.Add water to the pan barely covering the meat and bring to a boil over medium heat.Reduce the heat to medium low, cover partially, and cook, stirring occasionally until all the liquid has been absorbed(should take about 50 min to 1 hour).
2. Uncover the pan , add the sunflower oil and continue cooking for another 10-15 minutes.
3. Remove pork from pan with a slotted spoon and transfer to a paper-lined dish to drain away excess fat.After few minutes,transfer carnitas to a serving platter.Serve on corn tortillas garnished with salsa and a side order of refried beans with rice.

Tangerine Salsa

Perfect for the upcoming Cinco de Mayo holiday, this tangerine salsa is a nice & fresh alternative to guacamole or black bean dip.

Yield:6 Servings
Ingredients:
3 tangerines, peeled,segmented, and chopped into pieces
1/2 red bell pepper, seeded and chopped
1/2 green ball pepper, seeded and chopped
1 garlic clove, minced
1 small jalapeno,seeded and finely chopped
1/2 medium cucumber, peeled and chopped
2 tbsp. lime juice
1/8 tsp. crushed red pepper flakes

1.In a medium bowl combine all the ingredients together and mix thoroughly.Cover and chill for 30 minutes before serving.Serve at room temperature with corn tortilla chips.

Caribbean Tropical Salsa

This salsa captures the true essence of Caribbean flavors.Perfect as a garnish for grilled chicken or fish.

Yield:6 Servings
Ingredients:
2 c fresh pineapple, chopped
2 red or yellow bell peppers, seeded, chopped
3 kiwi fruits, peeled, chopped
1 small red onion, finely chopped
1 c mango, peeled, chopped
1/2 c fresh cilantro, chopped
1 jalapeno pepper, deseeded, finely chopped
juice of 1 lime

1.Combine all the ingredients together in a glass bowl and mix thoroughly.Cover and chill for 2 hours before serving.

Tomatillo Salsa

This is a simple tomatillo salsa which you can use as a dip for tortilla chips or as a salsa for tacos or enchiladas.You can adjust the amount of chilies if it is too strong or omit them all together for a milder taste.

Yield:2 1/2 c
Ingredients:
1 lb. tomatillos,husks removed, and rinsed, cut in half
3 serrano chiles, cut in half, deseeded
1 jalapeno chili, cut in half, deseeded
2 garlic cloves, thinly sliced
juice of 2 limes
1/4 tsp. salt
1/2 c fresh cilantro, roughly chopped

1.Preheat the broiler.Place the tomatillos and chilies on a cookie sheet and broil for 5-7 minutes.Remove from broiler.
2. Let tomatillos and chilies cool.Once cool, transfer them as well as the remaining ingredient to a food processor or blender and process till it becomes a chunky puree.
3.Transfer tomatillo salsa to a small serving bowl and use as a dip or salsa.

Chicken Enchiladas with Creamy Tomatillo Sauce

At first glance, tomatillos appear to be a regular green, unripe tomato with a papery husk attached.But actually, it is considered a fruit and related to the Cape Gooseberry.Smaller than a regular tomato, tomatillos are also known as husk tomatoes.They are characterized by a mild, acidic flavor which makes them a commonly used ingredient in salsas.Tomatillos originated in Central and South America which is why they commonly feature predominantly in Latin American cuisine.They are also now grown in Australia, India, and East Africa. Tomatillos are very high in vitamin C, magnesium,and phosphorus.They are usually available in most supermarkets, but if they do not have them your best bet is a Latin supermarket.Below is my recipe using this fruit.

Yield:6 Servings
Ingredients:2 lbs. boneless, skinless chicken breasts, chopped into small cubes
6 Roma tomatoes, roughly chopped
2 1/2 c canned pinto beans
6 flour tortillas
corn oil

For the Tomatillo Sauce:
5 tomatillos, husk removed, roughly chopped
1 large garlic clove, mashed
1 small fresh jalapeno chile,
sliced small bunch fresh cilantro,chopped
1/2 c sour cream
1/8 tsp. ground cumin
salt
Fresh cilantro,chopped, for garnish
Queso fresco or any kind of Mexican cheese,crumbled
1. Preheat oven to 350F
.2.In a large mixing bowl, combine together the chicken, tomatoes, and pinto beans.
3. Oil a medium-large baking dish. Get the tortilla and fill it down the middle with the chicken-pinto bean mixture.Repeat with the remaining tortillas and set in the baking dish.
4.To make the tomatillo sauce, combine all the ingredients in a food processor or blender and process until smooth and creamy.Pour evenly over the chicken enchiladas.
5. Place enchiladas in oven and bake for 45-55 minutes.
6. Remove from oven and garnish with the queso fresco or other cheese and fresh cilantro.Let enchilada rest 5-7 minutes before serving.

Baja Fajitas

Yield:5 Servings
Ingredients:
2 Tbsp. corn oil
1 1/2 lbs. boneless, skinless chicken breasts or top sirloin, cut into strips
1/2 medium yellow onion, thinly chopped
1 large red bell pepper, thinly sliced
1 packet(1.5 oz) fajita seasoning mix
1/3 c water or chicken broth

To Serve:
10 flour tortillas
salsa
bunch cilantro
shredded cheddar cheese
sour cream
sliced avocados
shredded lettuce

1. Heat the oil in a large pan over medium-high heat.Add the meat, cook and stir for about 4 minutes .Add the onion, bell peppers and continue stirring until the vegetables are tender and the meat is almost cooked through.
2.Add the fajita seasoning mix followed by the water and simmer for about 5-6 minutes.Remove from heat.
3.To serve, place the meat mixture on warmed tortillas and serve with desired toppings.