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Top 5 ways to do it Mexican
1 . California Farm Apple Cider Margarita
California Farm Apple Cider Margarita
A low alcohol version of the traditional margarita, using sparkling apple cider as the alcohol carrier for the drink, with lime and 2 Tbs Tequila or Mescal and Cointreau per tall glass for flavor. My friend Jane tasted this in West Virginia and recommended I make this summer drink with my home made apple cider. Thank you, Jane. Refreshing, and the drink ended up 4% alcohol, like a light beer.
Ingredient
4 Tbs
cointreau, 40 proof
Cooking instructions
* Step 1
Wash, cut and press Mozambi limes into 2 cup size glasses. Cut 1 lime peel piece to decorate glass rim. Remove white pith from lime peels. Save lime peels with other lemon peels on vodka to make limoncello.
* Step 2
Mix cointreau, mescal or tequila, and mozambi lime in 2 cup size glasses. Stir well, then fill glasses with ice cubes.
* Step 3
Slowly pour sparkling apple cider over ice cubes. Decorate glass rim with mozambi lime peel and fresh mint. Enjoy.
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2 . Steakum Fajita Quesadillas
Steakum Fajita Quesadillas
These are pretty good and take very little time to make #GlobalApron ingredient Beef week 20
Ingredient
14 oz
shaved steak
2 cups
shredded mexiblend cheese
1 tbsp
steak seasoning
1 tbsp
olive oil
Cooking instructions
* Step 1
In a large skillet, medium heat add the onions and peppers and cook for about a minute. Then add the steak and seasoning. Once it is cooked take a paper towel and dip in greases to get some of the fat out. Or drain
* Step 2
On a griddle, over about 250 heat spray the pan and add one tortilla. Top with cheese then meat mixture. Top with some more cheese and add tortilla to top. After about 2 minutes flip.
* Step 3
Once burritos are done cut each in half for six servings or keep whole for three servings. I served mine with rice and beans. Some people enjoy them with sour cream.
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3 . Crunchwrap Supreme (Better than Taco Bell)
Crunchwrap Supreme (Better than Taco Bell)
#mindaskitchen - https://www.mindas-kitchen - #globalcookpadgames2024
Ingredient
1-2 pound
ground beef
1 Tbsp
homemade seasoning mix
3 cloves
garlic minced
1 cup
water or beef broth
1 can
nacho cheese
1 cup
sour cream
2 cups
lettuce, shredded
1 cup
tomato, diced
1 cup
Mexican cheese blend
Cooking instructions
* Step 1
In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease, and stir in my homemade seasoning mix (see my recipe for this), garlic, onion and water or beef broth. Set aside after it is fully cooked.
* Step 2
Get a corn tortilla and deep fry them to make them crunchy (or you can also use one that is already crunchy).
* Step 3
Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them.
* Step 4
Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Drizzle with nacho cheese sauce, and top with 1 tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell, and top with lettuce, tomato, and shredded Mexican cheese.
* Step 5
To fold the crunch wrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the fillings are completely covered.
* Step 6
Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunch wrap over, and cook the other side until it is golden brown. Serve immediately.
Note: if there is a photo you can click to enlarge it
4 . California Farm All -You-Can-Eat Tofu Tacos
California Farm All -You-Can-Eat Tofu Tacos
Big, filling tofu tacos, with the same amount of protein per taco with tofu instead of ground beef, here is how:
Ingredient
48 Tbs
chopped curtido slaw
48 tablespoons
frozen black beans, or cooked black beans
48 tablespoons
cheese, 4 cups crumbled cashew cheese, 1 pound, or
48 tablespoons
smoked cheddar cheese, grated
48 Tbs
chopped onion, 4 onions
48 Tbs
chopped tomato, 4 tomatoes
8 cups
cooked Rice, 4 cups dry
8 Tbs
refried Beans, 1 cup
8 Tbs
Squash, 1 cup
8 Tsp
frozen Cilantro, 3 cubes
Cooking instructions
* Step 1
Fry 1/4” thick tofu slices in skillet in spray of olive oil with garlic, medium low flame, till they develop a crust, flip, fry other side. When firm, crumble with fork, cover with soy sauce, fresh taco sauce, mix well, let marinade while cooling. While cooling, mix with frozen cilantro puree cubes.
* Step 2
Or, chop 1/4” thick silken egg tofu slices into 1/4” dices, crisp in cast iron skillet on all sides in olive oil, medium low flame. When crisp, add 4 Tbs dark thick sweet soy sauce and 8 Tbs fresh tomato sauce, bring to boil, let marinade while cooling. While cooling, mix with frozen cilantro cubes.
* Step 3
Pour boiling water over cup of masa flour, stir with wooden spoon, roll out in ball, rest five minutes, divide in eight balls, press flat, crisp in dry cast iron skillet, hang to fold in taco shape in sink over skewer.
* Step 4
Chop curtido slaw, grate the cheese, chop other fresh taco ingredients
* Step 5
Chop the Gallo Pinto ingredients, add turmeric rice and refried beans
* Step 6
Serve this taco dinner eight tacos on a bed of Gallo Pinto rice and beans on a platter per person, or family style, every body build their own taco. Provide wedges of lime, lemon and extra sauce. No leftovers: we make tacos from the leftovers and pack them in ziplock bags with leftover Gallo Pinto to send home with the guests.
Note: if there is a photo you can click to enlarge it
5 . Easy Mexican Rice (Arroz Rojo)
Easy Mexican Rice (Arroz Rojo)
#mindaskitchen - https://www.mindas-kitchen.com
Ingredient
1/2 tsp
salt
1/4 tsp
ground pepper
1/4 tsp
cumin
1/4
small onion
2 C.
water
2 TBSP
vegetable oil
1 Tbsp
tomato chicken bouillon
1/4 C.
chopped carrots (optional)
Cooking instructions
* Step 1
Blend all your ingredients together. Heat up your pan to medium heat then add oil then add your rice to the pan.
* Step 2
Cook your rice until it's golden brown then add your tomato mixture. Add your carrots (optional), tomato chicken boullion, serrano pepper, and water.
* Step 3
Bring to a boil, then lower to simmer for 15-18 minutes (mine is 18 minutes) DO NOT REMOVE LID then set aside for 15 minutes and it'll be ready to serve.
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