Taqueria Carne Asada Tacos

Mexican Recipe: Taqueria Carne Asada Tacos

Traditional Mexican Recipe INGREDIENTS

• 3 pounds steak, flank
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1/3 cup white vinegar
• 4 cloves garlic, minced
• 2 limes, juiced
• 1 tsp white pepper, ground
• 1 tsp black pepper, ground
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tsp salt
• 1 onion, chopped
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 large sized tomatoes, chopped
• 2 jalapeno peppers, chopped
• 1 onion, quartered
• 4 cloves garlic, peeled
• 4 New Mexico chile pods, dried
• 1 pinch salt and pepper
• 1 (32 ounce) packet corn tortillas
• 2 cups cotija cheese, grated (optional)
• 2 limes, sliced into wedges

Traditional Mexican Recipe INSTRUCTIONS
Take a large sized glass baking dish and put the steak in it. Then, put the soy sauce, vinegar, garlic cloves, olive oil, and the juice of two limes in a medium sized bowl, and whisk together. Next, season with the salt, white pepper, black pepper, chili powder, garlic powder, paprika and cumin powder. Mix all of these well and pour over the steak, turning it so that both sides are coated. Then cover it with a plastic wrap and let it marinate for 1-8 hours.

Then take a small bowl and mix together one chopped onion, the juice of one lime, and cilantro, and keep this aside to be used as a relish for the tacos.
Take a skillet and heat it over medium to high heat, and toast the chili pods in it for a few minutes. Then put them in a bowl of water and let them soak for about half an hour.

Next, pre-heat the oven to 230 degrees C (450 degrees F). Put the tomatoes, jalapeños, one onion, and 4 cloves of garlic on a baking sheet and roast these in the oven until toasted, about 20 minutes. Put these roasted vegetables and the soaked chili pods in a food processor or blender, with the pepper and salt, and puree until it is smooth.

In a large skillet placed over medium to high heat, heat the vegetable oil. Cut the marinated steak into strips or cubes, put them in the oil, and cook until most of the liquid evaporates and the meat is tender.In a skillet, warm the tortillas for a minute or so, until they are pliable. You can warm tortillas in a microwave oven too. Arrange 2 to 3 tortillas on a plate, and put a generous helping of beef on them, and top them with some of the onion relish and a big spoon of pureed salsa. Sprinkle as much cheese as you like and garnish with the wedges of lime, and serve.

Beef and Bean Quesadillas

Mexican Recipe :Beef and Bean Quesadillas


Traditional Mexican Recipe INGREDIENTS

• 2 cups cooked roast beef, chopped
• 1 cup canned black beans, rinsed and drained
• 1 1/2 cups of chunky salsa
• 1/4 cup fresh cilantro, minced
• 3 tbsp lime juice
• 1/2 cup frozen corn, thawed
• 2 cups Monterey Jack cheese, shredded
• 8 (10-inch sized) flour tortillas
• 1 tbsp vegetable oil

Traditional Mexican Recipe INSTRUCTIONS
Take a small bowl and combine the cilantro, salsa, and lime juice. Then, in another bowl, mix ½ cup salsa, corn, and beans, and put the remaining salsa aside.

Put the beef, bean and cheese mixture on one half portion of each tortilla and fold the other portion over it. Heat a large sized skillet on medium heat, put one tablespoon of oil in it, and cook the quesadillas on both sides, or until the cheese melts, using more oil if required. Cut them into wedges and serve with the salsa.

Turtle Chimichangas (dessert)

Turtle Chimichangas


Traditional Mexican Recipe INGREDIENTS

* 8 chocolate bars
* 8 flour tortillas
* A 32 oz. bottle of vegetable oil
* A 12 oz. jar of caramel ice cream topping
* 1 c. pecans (chopped)
* A 12 oz. jar of hot fudge ice cream topping
* A 1 Qt. container of premium vanilla ice cream


Traditional Mexican Recipe INSTRUCTIONS

* First place the candy bar in the center of the tortilla and then fold the bottom up and over the candy bar. Also fold the sides in and over.
* Now fold the top of the tortilla over the folded sides and place them seam down on a tray or baking sheet.
* Repeat the same procedure to make the rest of the chimichangas.
* Take a large stockpot and heat the vegetable oil in it to 360 degrees.
* Place 2 chimichangas seam side down in the hot oil, using tongs and cook for about 2 to 3 minutes.
* Then drain the chimichangas on a wire rack and repeat the same steps to make the remaining chimichangas.
* Take a large saucepan and heat the caramel in it over medium heat.
* Once that is done, add the pecans and bring it to a boil, stirring occasionally.
* Remove the saucepan from the heat and leave it to cool for about 5 minutes.
* Use the microwave to heat the fudge after placing it on high for about 30 seconds.
* Place a chimichanga on a dessert plate and put some caramel-pecan sauce, then add hot fudge and serve with a scoop of vanilla ice cream. Yummy! Enjoy it !

Best Taco Salad

Best Taco Salad...the best traditional Mexican recipe to try !


Traditional Mexican Recipe INGREDIENTS

• Lettuce (pre-shredded)
• 1 lb. Ground meat
• Chipotle seasoning or taco seasoning mix
• Cheese (pre-shredded)
• 1 can black beans
• 1 can corn (optional)
• 1 can sliced ripe olives (optional)
• 1 avocado
• 1 small onion
• 1-2 tomatoes
• 1 bottle Ranch dressing
• 1/3 cup sour cream
• tortilla chips

Traditional Mexican Recipe INSTRUCTIONS

Chop onion in small pieces. Add onion to ground meat. Season the meat with Chipotle seasoning or Taco Seasoning mix and cook in the microwave using Tupperware’s Oval Microwave Cooker with the colander to drain the grease from the meat or brown the meat and onions together in a frying pan on the stove.
If using the microwave cook the meat for 6 minutes per pound.
If cooking on the stove cook the meat until it is well browned.
In the meantime, pour lettuce into a large bowl to begin the salad.
Tupperware’s Chip N Dip works well for this salad because you can use the dip bowls for salsa and dressing.
Open and drain the black beans, corn, and sliced olives and add to the salad. Next, add the shredded cheese.
Drain your cooked meat well and add to the salad.
Chop tomatoes and avocado and add to the salad.
Next, make the dressing. Mix ½ bottle of ranch dressing, 1/3 cup sour cream, and 1 tsp of chipotle seasoning or taco seasoning mix. Make sure to blend the dressing well.
Serve the tortilla chips in a separate bowl so everyone can add the amount of chips they want for their salad.
Serve salad with dressing and salsa on the side.
This is a simple recipe that you and your guests are sure to enjoy.

If you prefer home-made salsa to store bought salsa to go with your salad, you can make your own using the following recipe.
Use a chopper that mixes or a blender. The Quick Chef from Tupperware is what I use. If you have one or something similar, try using it.
They are usually easier to clean up then a blender.
You will need the following ingredients to make the salsa :

• One 16 oz can of tomatoes with basil and oregano added
• Half a large onion
• Garlic or garlic powder to taste
• Cilantro to taste
• Chipotle seasoning to taste

The traditional Mexican recipe is ready for feasts....nice and tasty !

queso-blanco.

Jalapeno Egg Pie

Jalapeno Egg Pie
...a great traditional Mexican recipe to try !


Traditional Mexican Recipe INGREDIENTS

* Beaten eggs – 8
* Shredded cheddar cheese – 1 pound
* Chopped tomatoes – ¼ Cup
* Seeded and chopped jalapeno peppers – 3


Traditional Mexican Recipe INSTRUCTIONS

* Mix all the ingredients thoroughly.
* Pour the entire mixture on a greased 10 inch pie plate.
* Bake in a preheated oven at 350 degrees for about half an hour till the pie is firm.
* Let the pie cool for sometime before serving it.
* For a spicier version of the same pie, you can add salsa or increase the number of jalapeno peppers. Thw tradiional Mexican recipe is ready to serve..enjoy !

jalapeno-cheese-squares.

Mexican Roasted Pepper Dip

Mexican Roasted Pepper Dip
....a nice traditional Mexican recipes...!


Traditional Mexican Recipe INGREDIENTS

* Red bell peppers – 3
* Cream cheese – 4 ounce
* Sour cream – 2 Tablespoon
* Extra virgin olive oil – 1 Teaspoon
* Garlic – 5 Cloves
* Ground cumin – ½ Teaspoon
* Salt & Pepper – To taste


Traditional Mexican Recipe INSTRUCTIONS

* Preheat the oven to 350 degrees.
* Sprinkle the olive oil over the garlic (do not remove the peels of the garlic) and then wrap the garlic tightly in an aluminum foil. Place it in the oven for about 40 minutes till the garlic turn soft.
Let it cool for sometime.
* Next squeeze the garlic out of its skin.
* Cut the peppers into slices and remove the seeds. Roast it for a few minutes on medium flame.
* Add the roasted red pepper, garlic, cumin, cream, cheese, salt and pepper into a blender with metal blades.
* Blend till a smooth even paste is obtained.
* Remove the dip into a bowl.
* If you refrigerate in an air tight container, then the dip can be used for a couple of days.
The traditional Mexican recipes is ready...enjoy it !

mexican-roasted-pepper-dip

Mexican Chicken Salad

Mexican Chicken Salad
...a great traditional Mexican recipe to try !


Traditional Mexican Recipe INGREDIENTS

* Fully cooked shredded chicken breasts – 4
* Coarsely chopped boiled eggs – 4
* Coarsely chopped celery – 2 stalks
* Finely chopped onion -1
* Finely chopped candied jalapenos – ½ jar
* Chopped pecans – ½ Cup
* Spicy mustard – ½ Cup
* Garlic salt – 1 Tablespoon
* Pepper – 1 Teaspoon
* Mayonnaise – 1 Cup
* Medium apple – 1 (optional)


Traditional Mexican Recipe INSTRUCTIONS

* Place all the ingredients in a large bowl and mix thoroughly.
* Serve with tortilla chips preferably on a bed of lettuce.
The traditional Mexican recipe of chicken salad is ready to serve...hmm..great !
mexican-roasted-pepper-dip.