Mexican Recipes(4).
Beef Fajita Burrito
Two Mexican classics combine to make this dish.
Serves 4.
1 pound Beef sirloin (steak), cut into 1/2-inch strips
1 teaspoon Cumin
1/2 teaspoon chili powder
1 medium Green bell pepper, cut into 1/2-inch strips
1 medium Onion, cut into 1/2-inch strips
1 Tablespoon Oil
Flour tortillas
Salsa
Sour cream
Monterey Jack cheese
Toss the beef with the cumin and chili powder. Heat the oil in a heavy skillet or wok. Add the beef, peppers, and onion and cook quickly. Add the mixture to the tortillas. Top with salsa, sour cream and cheese. Roll up the burrito. Serve immediately.
Chorizo Empanadas
These small, savory pies make great party appetizers.
Makes about 2 dozen.
Dough:
4 cups Flour
2 Eggs
5 Tablespoons Vegetable shortening
1 teaspoon Salt
1 1/2 cups Milk
Filling:
1 1/2 pound Chorizo sausage, ground
1 medium Onion, diced
1 teaspoon Garlic, minced
1/2 cup Salsa
Oil for frying
Place the flour, eggs, shortening, and salt in a food processor bowl. Pulse until well mixed. Add half of the milk and pulse until blended. Add the rest of the milk and pulse until a ball forms. Wrap in plastic wrap and refrigerate for 30 minutes. Brown the chorizo in a heavy skillet. Add the onion and garlic and cook until the onion is just soft. Drain off any excess fat. Mix in the salsa. Set aside.
Roll the dough out to 1/8 inch thick on a floured cutting board. Cut out three-inch circles. Place 1 Tablespoon of the chorizo mix in the center of each circle. Fold into a half-circle. Crimp the outer edge with a fork to seal. Heat the oil in a heavy skillet. Add the empanadas and brown lightly on both sides. Drain on paper towels. Serve warm.
Mexican Potato Salad
If you like a little heat in your food, add a diced jalapeno to this recipe.
Serves 4.
10 New red potatoes
1 small Green bell pepper, seeded and diced
1 small Red bell pepper, seeded and diced
1/4 cup Onion, diced
1 Tablespoon Cilantro, chopped
1/4 cup Vegetable oil
1/4 cup Lime juice
3/4 teaspoon Cumin
Salt and pepper to taste
Boil the potatoes until just soft. Cool and quarter. Toss in the remaining ingredients and mix well. Serve immediately at room temperature or refrigerate.
Mexican-Style Strata
Serve this do-ahead casserole at your next brunch.
Serves 6-8
1 pound Chorizo sausage (ground)
1 medium Onion, diced
1/2 teaspoon Garlic, minced
1/4 cup Mild green chiles, chopped
5 Eggs
2 cups Milk
2 cups Monterey Jack, grated
1 loaf Bread, firm
Fresh cilantro, chopped
Brown the sausage. Add the onion and garlic and cook until
just soft. Drain off any excess fat. Toss in the green
chiles. Set aside. Lightly whip the eggs. Whisk in the
milk. Set aside. Lightly oil a medium casserole dish. Layer
the casserole as follows: 1/3 bread, 1/2 chorizo mix, 1/3
cheese, 1/3 bread, 1/2 chorizo mix, 1/3 cheese and 1/3
bread. Pour on the egg mix. Top with 1/3 cheese.
Refrigerate at least 1 hour (overnight is best). Pre-heat
the oven to 350. Place casserole on cookie sheet. Bake for
one hour or until the cheese is lightly browned. Garnish
with the cilantro. Serve warm.
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