Friday, May 23, 2014
Sunday, May 18, 2014
Huarache with Steak, Asparagus, and Egg
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This is a variation of a recipe I originally saw in Saveur magazine. I made it for my son and his friend the other night. They said, "I don't know what this is, but I love it." You pan fry a thick masa tortilla till crispy and cover with cheese, salsa and whatever else. I add steak, tomatillo salsa, jack cheese, eggs and broiled asparagus. Yummy.
This is a variation of a recipe I originally saw in Saveur magazine. I made it for my son and his friend the other night. They said, "I don't know what this is, but I love it." You pan fry a thick masa tortilla till crispy and cover with cheese, salsa and whatever else. I add steak, tomatillo salsa, jack cheese, eggs and broiled asparagus. Yummy.
Sunday, May 11, 2014
Maine Lobster Enchiladas
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We have lobsters on a regular basis throughout the Summer. It's actually fairly affordable when they're in season. Most people don't do anything more than just boil, crack them open at the dinner table, dip the meat in butter, and eat. There's really not any real reason to do more than that. Maine lobster is amazing on its own. But, every once in a while it's nice to spice things up. These enchiladas are a spicy treat.
We have lobsters on a regular basis throughout the Summer. It's actually fairly affordable when they're in season. Most people don't do anything more than just boil, crack them open at the dinner table, dip the meat in butter, and eat. There's really not any real reason to do more than that. Maine lobster is amazing on its own. But, every once in a while it's nice to spice things up. These enchiladas are a spicy treat.
Sunday, May 4, 2014
Roasted Poblano Peppers Stuffed with Chorizo, Potato, and Mushrooms
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We do a variety of stuffed poblano peppers. Chorizo usually finds it's way into every version we do. There is a great variety of chorizo out there. We like the ground mexican kind. There's a few different brands we go with. This one works. This recipe is similar to a chile relleno, but we don't coat in egg and fry. This is a bit easier. There is no substitute for the traditional fried chile relleno, but if there was, this might be it.
We do a variety of stuffed poblano peppers. Chorizo usually finds it's way into every version we do. There is a great variety of chorizo out there. We like the ground mexican kind. There's a few different brands we go with. This one works. This recipe is similar to a chile relleno, but we don't coat in egg and fry. This is a bit easier. There is no substitute for the traditional fried chile relleno, but if there was, this might be it.
Grilled Shrimp Tacos
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Grilled shrimp marinaded in lime, garlic and tequila. Topped with corn salsa on a fresh tortilla with creamy avocado sauce and a little hot sauce. These tacos taste amazing. Wow.
Grilled shrimp marinaded in lime, garlic and tequila. Topped with corn salsa on a fresh tortilla with creamy avocado sauce and a little hot sauce. These tacos taste amazing. Wow.
Sunday, April 27, 2014
Carne Asada Tacos (Tijuana Street Style)
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The carne asada (steak) tacos you get on the street in Tijuana, Rosarito, or Ensenada are pretty simple. Generally it's grilled steak, a hot salsa, creamy avocado, and chopped white onion and cilantro on a home made corn tortilla. It might be simple, but it's a special combination of flavors. I've tried to recreate it as much as possible. This is pretty close. Like most great street food, it's also about the experience of the location. That's tough to replace here in New Hampshire. But a bite of these tacos does take me there for a second or two.
The carne asada (steak) tacos you get on the street in Tijuana, Rosarito, or Ensenada are pretty simple. Generally it's grilled steak, a hot salsa, creamy avocado, and chopped white onion and cilantro on a home made corn tortilla. It might be simple, but it's a special combination of flavors. I've tried to recreate it as much as possible. This is pretty close. Like most great street food, it's also about the experience of the location. That's tough to replace here in New Hampshire. But a bite of these tacos does take me there for a second or two.
Monday, April 21, 2014
Grilled Carne Asada
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There's many ways to do carne asada. I do it a couple ways; grilled or in a cast iron pan. This is my grilled recipe. I use flank steak here, but you can use any steak you like. Sirloin tips work wonderful.
There's many ways to do carne asada. I do it a couple ways; grilled or in a cast iron pan. This is my grilled recipe. I use flank steak here, but you can use any steak you like. Sirloin tips work wonderful.
Pico De Gallo Salsa
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This is our go to recipe for a simple salsa that we put on most of our tacos and is great with chips.
This is our go to recipe for a simple salsa that we put on most of our tacos and is great with chips.
Sunday, April 20, 2014
Pollo Asada Torta
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Tortas are Mexican sandwiches. You can make your own rolls, but here I've used a store bought Portuguese Bun. You can add sliced tomatoes if you want. A refried bean spread would go nice with this as well.
Tortas are Mexican sandwiches. You can make your own rolls, but here I've used a store bought Portuguese Bun. You can add sliced tomatoes if you want. A refried bean spread would go nice with this as well.
Pollo Asada Tacos
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These chicken tacos are amazing. I use home made corn tortillas here. You can certainly use store bought. Don't feel like you need to use every ingredient here. These would taste great with guacamole vs. the avocado sauce. You can use a different salsa and you don't need the queso fresco. The tacos would taste fine, but these tacos taste great.
These chicken tacos are amazing. I use home made corn tortillas here. You can certainly use store bought. Don't feel like you need to use every ingredient here. These would taste great with guacamole vs. the avocado sauce. You can use a different salsa and you don't need the queso fresco. The tacos would taste fine, but these tacos taste great.
Jed's Corn Salsa
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My neighbor Jed Schwartz is an amazing farmer among other things. In late summer he always brings us a bag of sweet corn that he's pulled from the stalk within the hour. It's like candy. This is his recipe for corn salsa.
My neighbor Jed Schwartz is an amazing farmer among other things. In late summer he always brings us a bag of sweet corn that he's pulled from the stalk within the hour. It's like candy. This is his recipe for corn salsa.
Pan Toasted Arbol Chile and Tomatillo Salsa
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This is a Rick Bayless recipe. It's a spicy twist on tomatillo salsa. The arbol chiles pack a little punch. Careful when you're making this. There's a bit of a sting in the air when you're frying the chiles. The salsa works great on tacos. It's awesome on chicken.
This is a Rick Bayless recipe. It's a spicy twist on tomatillo salsa. The arbol chiles pack a little punch. Careful when you're making this. There's a bit of a sting in the air when you're frying the chiles. The salsa works great on tacos. It's awesome on chicken.
Avocado Sauce
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This sauce is great on everything. It's basically a simple gaucamole that's blended. Water is added to make it smoother. Add a little more water than this recipe describes and you can add it to a kitchen squirt bottle. That makes it really easy to add to tacos.
This sauce is great on everything. It's basically a simple gaucamole that's blended. Water is added to make it smoother. Add a little more water than this recipe describes and you can add it to a kitchen squirt bottle. That makes it really easy to add to tacos.
Pollo Asada
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Pollo Asada is grilled marinated chicken. I use a similar marinade for my carne asada. I add a bit of orange and lime juice here. I learned this recipe from the chef at a restaurant in Bonita, California when I waited tables there as a kid. It's perfect by itself or in tacos, burritos, or tortas.
Pollo Asada is grilled marinated chicken. I use a similar marinade for my carne asada. I add a bit of orange and lime juice here. I learned this recipe from the chef at a restaurant in Bonita, California when I waited tables there as a kid. It's perfect by itself or in tacos, burritos, or tortas.
Sunday, April 13, 2014
Carnitas Tacos
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Carnitas is slow roasted pork. It has a slightly crispy outside and a wonderful fork tender quality. I use it here in tacos, but it's perfect in tortas or as is with rice and beans.
Carnitas is slow roasted pork. It has a slightly crispy outside and a wonderful fork tender quality. I use it here in tacos, but it's perfect in tortas or as is with rice and beans.
Roasted Tomatillo, Tomato, and Poblano Salsa
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This is an easy roasted vegetable salsa. It has a flavorful, spicy quality that's great with any taco or just with chips.
This is an easy roasted vegetable salsa. It has a flavorful, spicy quality that's great with any taco or just with chips.
Sunday, April 6, 2014
Corn Tortillas (Home Made)
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The best corn tortillas are freshly home made. The fresher, the better. So it doesn't get any fresher than making them yourself. It's tough to get them just right. I haven't quite mastered it yet, but these aren't bad. I use Masa Harina corn flour. The amount of masa to water depends a bit on the brand, so it's important to know what you're looking for in terms of dough consistency. You want it to feel moist, but not sticky. You don't want it too dry. Not enough water and you won't be able to get a thin tortilla. Too much water and the tortilla will be impossible to remove from the tortilla press and onto the griddle. It takes a little practice. You'll need to get a tortilla press. Mexgrocer.com has some affordable options. Unless you do it for a living, you'll probably have a tough time getting it just right, but even a not perfect fresh corn tortilla is worth having every once in a while. It's a special treat.
The best corn tortillas are freshly home made. The fresher, the better. So it doesn't get any fresher than making them yourself. It's tough to get them just right. I haven't quite mastered it yet, but these aren't bad. I use Masa Harina corn flour. The amount of masa to water depends a bit on the brand, so it's important to know what you're looking for in terms of dough consistency. You want it to feel moist, but not sticky. You don't want it too dry. Not enough water and you won't be able to get a thin tortilla. Too much water and the tortilla will be impossible to remove from the tortilla press and onto the griddle. It takes a little practice. You'll need to get a tortilla press. Mexgrocer.com has some affordable options. Unless you do it for a living, you'll probably have a tough time getting it just right, but even a not perfect fresh corn tortilla is worth having every once in a while. It's a special treat.
Wednesday, April 2, 2014
Red Cabbage Slaw
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Cabbage goes great on tacos with seafood. There's plenty of varieties of slaws that will work. A much simpler version would be fine, but this has ingredients that I usually have readily available and it creates a nice complex bit of flavor to an seafood taco. Feel free to use any cabbage you have. I happen to like the way the red looks on tacos.
Cabbage goes great on tacos with seafood. There's plenty of varieties of slaws that will work. A much simpler version would be fine, but this has ingredients that I usually have readily available and it creates a nice complex bit of flavor to an seafood taco. Feel free to use any cabbage you have. I happen to like the way the red looks on tacos.
Tuesday, April 1, 2014
Chipolte Lime Mayo
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We put this sauce on just about everything. Tacos, burritos, eggs, etc.
We put this sauce on just about everything. Tacos, burritos, eggs, etc.
Guacamole
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This is our basic gaucamole recipe. We put this on all of our tacos. Guacamole can be kept in the fridge for a day or two. You'll want to limit to exposure to air as much as possible. When you're not using the guac, you'll want to cover and refrigerate. Cover it will plastic wrap and push the plastic wrap right against the guac. If a bit of dark color appears on the top of the quac you can scrape it off and expose nice brightly colored better tasting guac below.
This is our basic gaucamole recipe. We put this on all of our tacos. Guacamole can be kept in the fridge for a day or two. You'll want to limit to exposure to air as much as possible. When you're not using the guac, you'll want to cover and refrigerate. Cover it will plastic wrap and push the plastic wrap right against the guac. If a bit of dark color appears on the top of the quac you can scrape it off and expose nice brightly colored better tasting guac below.
Carne Asada, Taco Shop Style
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You can marinade and cook carne asada in many different ways. This is close to what you'd get from a Taco Shop in San Diego. I use a large cast iron pan on high heat. This works in tacos, burritos, tortas, pizza and whatever.
You can marinade and cook carne asada in many different ways. This is close to what you'd get from a Taco Shop in San Diego. I use a large cast iron pan on high heat. This works in tacos, burritos, tortas, pizza and whatever.
Saturday, March 22, 2014
Chicken Fried Carne Asada Steak Torta
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A torta is basically a Mexican sandwich. This is similar to a pork cutlet "Milanese" torta, but I'm using a flattened piece of steak tip that's marinated then breaded and fried. It is very tasty. You can make your own roll if you'd like or you can use a piece of french bread, portuguese roll, or any sandwich roll. You want it to have a crunchy exterior.
A torta is basically a Mexican sandwich. This is similar to a pork cutlet "Milanese" torta, but I'm using a flattened piece of steak tip that's marinated then breaded and fried. It is very tasty. You can make your own roll if you'd like or you can use a piece of french bread, portuguese roll, or any sandwich roll. You want it to have a crunchy exterior.
Torta Rolls (Telera Rolls)
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If you want to make a day of cooking all your torta ingredients from scratch (and who doesn't) then you can make your own rolls. It has a crunchy exterior and a semi-soft interior. Perfect for a torta sandwich.
If you want to make a day of cooking all your torta ingredients from scratch (and who doesn't) then you can make your own rolls. It has a crunchy exterior and a semi-soft interior. Perfect for a torta sandwich.
Pickled Red Onions
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This is a quick and simple recipe for pickled red onions. We mostly use the onions on tortas, but they're great in burritos and tacos as well. The onions will last up to a month in the fridge.
This is a quick and simple recipe for pickled red onions. We mostly use the onions on tortas, but they're great in burritos and tacos as well. The onions will last up to a month in the fridge.
Friday, March 21, 2014
Garlic Shrimp Enchiladas with Poblano Cream Sauce
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There's a lot of garlic in this recipe. I'm not kidding. A lot. But it works. The tasty poblano cream sauce helps to keep the tortillas from drying out. Nothing worse than dry enchiladas. We use a fairly thick corn tortilla. You can use thin ones if that's all you can find. The thinner the tortilla, the tougher it is to keep it from falling apart during assembly. We've made a lot of different enchilada recipes over the years. This is by far the best.
There's a lot of garlic in this recipe. I'm not kidding. A lot. But it works. The tasty poblano cream sauce helps to keep the tortillas from drying out. Nothing worse than dry enchiladas. We use a fairly thick corn tortilla. You can use thin ones if that's all you can find. The thinner the tortilla, the tougher it is to keep it from falling apart during assembly. We've made a lot of different enchilada recipes over the years. This is by far the best.
Roasted Tomatillo Salsa
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We've been making this salsa for years. You can make a salsa verde by boiling everything, but by roasting you get a great rustic flavor. We grow all the ingredients in our garden and bottle it. We use it on everything. It's a wonderful recipe from Rick Bayless. I use 5 serranos here. It makes it very spicy. Use less if you don't want to burn your mouth.
We've been making this salsa for years. You can make a salsa verde by boiling everything, but by roasting you get a great rustic flavor. We grow all the ingredients in our garden and bottle it. We use it on everything. It's a wonderful recipe from Rick Bayless. I use 5 serranos here. It makes it very spicy. Use less if you don't want to burn your mouth.
Sunday, March 16, 2014
Rolled Tacos (Taco Shop Style)
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Rolled tacos with guacamole are a quick cheap staple of taco shops in San Diego. A tight rolled corn tortilla with a small amount of shredded beef. A surprisingly small amount of beef actually. The star of the show is the crunchy tortilla, melted cheese, and guacamole. This is my version. Slightly fancier with shredded pork. Thin corn tortillas from the grocery store work fine. We use a pork recipe we found in our favorite cookbook, Mexico: the Beautiful. They call it "Chilorio". It's awesome and adds a wonderful flavor to these rolled tacos.
Rolled tacos with guacamole are a quick cheap staple of taco shops in San Diego. A tight rolled corn tortilla with a small amount of shredded beef. A surprisingly small amount of beef actually. The star of the show is the crunchy tortilla, melted cheese, and guacamole. This is my version. Slightly fancier with shredded pork. Thin corn tortillas from the grocery store work fine. We use a pork recipe we found in our favorite cookbook, Mexico: the Beautiful. They call it "Chilorio". It's awesome and adds a wonderful flavor to these rolled tacos.
Sunday, March 9, 2014
Carne Asada Pizza
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We've been making a lot of pizza lately. I found an easy recipe for the dough online. You use a kitchen aid mixer to knead the dough. Simple ingredients and the dough is easy to shape. We've been trying a variety of toppings. Adding carne asada meat along with a chipotle flavored tomato base came out wonderful. Here's the recipe.
We've been making a lot of pizza lately. I found an easy recipe for the dough online. You use a kitchen aid mixer to knead the dough. Simple ingredients and the dough is easy to shape. We've been trying a variety of toppings. Adding carne asada meat along with a chipotle flavored tomato base came out wonderful. Here's the recipe.
Guajillo Tamarind Glaze
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This is a really tasty glaze that I put on just about everything. It pours easily out of a kitchen squirt bottle. This recipe makes enough for 1 bottle + a little extra. I put it on omelets, tacos, enchiladas, burritos, pizza, whatever. You should be able to find the tamarind concentrate at any asian grocery or specialty food store. The dried guajilo peppers can be found online or sometimes in the produce section of your grocery store.
This is a really tasty glaze that I put on just about everything. It pours easily out of a kitchen squirt bottle. This recipe makes enough for 1 bottle + a little extra. I put it on omelets, tacos, enchiladas, burritos, pizza, whatever. You should be able to find the tamarind concentrate at any asian grocery or specialty food store. The dried guajilo peppers can be found online or sometimes in the produce section of your grocery store.
California Burrito
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Another San Diego specialty is the California Burrito. It's basically a carne asada burrito with crispy french fries and sour cream. It's awesome.
Another San Diego specialty is the California Burrito. It's basically a carne asada burrito with crispy french fries and sour cream. It's awesome.
Carne Asada Burrito (San Diego Taco Shop Style)
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San Diego has a unique brand of Mexican Food. You can get traditional Mexican like you'll find anywhere else in the states. But, the the unique thing about San Diego is the taco shop. They are everywhere. They're not all great, but most are above average. The menu is similar whether you go to Roberto's, Rigobertos, Albertos, or Lolitas. Rolled tacos, burritos, tortas, tacos, and such. Everyone has their preference. I grew up next to a Lolitas. Still my favorite. Served fast and at all hours. It's what you miss most about San Diego besides the weather when you leave. It's the first place you go when you get back. For me, it's the carne asada burrito or torta. I've been trying to recreate it for years now that we live on the east coast. I've gotten pretty close here with this recipe. I've made it slightly more elaborate than you'd get in a taco shop, but not much. Carne asada translates to "grilled steak." I'm not grilling it here. I'm cooking it in a cast iron pan. In a taco shop, they'd cook it on the flat top. You can use a variety of cuts. I always use steak tips or "flap steak" It's a nice tender, marbled steak. You need a bit of fat in the steak.
San Diego has a unique brand of Mexican Food. You can get traditional Mexican like you'll find anywhere else in the states. But, the the unique thing about San Diego is the taco shop. They are everywhere. They're not all great, but most are above average. The menu is similar whether you go to Roberto's, Rigobertos, Albertos, or Lolitas. Rolled tacos, burritos, tortas, tacos, and such. Everyone has their preference. I grew up next to a Lolitas. Still my favorite. Served fast and at all hours. It's what you miss most about San Diego besides the weather when you leave. It's the first place you go when you get back. For me, it's the carne asada burrito or torta. I've been trying to recreate it for years now that we live on the east coast. I've gotten pretty close here with this recipe. I've made it slightly more elaborate than you'd get in a taco shop, but not much. Carne asada translates to "grilled steak." I'm not grilling it here. I'm cooking it in a cast iron pan. In a taco shop, they'd cook it on the flat top. You can use a variety of cuts. I always use steak tips or "flap steak" It's a nice tender, marbled steak. You need a bit of fat in the steak.
Homemade Refried Beans
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There is a profound difference between refried beans from a can and making them from scratch. It takes time, but it's not difficult. We use them in bean and cheese burritos, as a spread on tortas, or just as a side. We've tried many recipes over the years. You can get by with less ingredients than we use, but I like the complex flavor of this recipe. Beans can be boring otherwise. We cook these in a bean pot we got from mexgrocer.com. You can use any large pot.
There is a profound difference between refried beans from a can and making them from scratch. It takes time, but it's not difficult. We use them in bean and cheese burritos, as a spread on tortas, or just as a side. We've tried many recipes over the years. You can get by with less ingredients than we use, but I like the complex flavor of this recipe. Beans can be boring otherwise. We cook these in a bean pot we got from mexgrocer.com. You can use any large pot.
Sunday, March 2, 2014
Mexican Red Rice (Arroz Rojo)
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We've tried different Mexican rice recipes over the years. This is the best we've found. Tastes as good as any rice you'll get at a Mexican restaurant. You'll want to cook it in a heavy-bottom dutch oven. You'll get a wonderful caramelized burnt rice crust on the bottom. I like to eat my rice with a spoonful of pico de gallo on top.
We've tried different Mexican rice recipes over the years. This is the best we've found. Tastes as good as any rice you'll get at a Mexican restaurant. You'll want to cook it in a heavy-bottom dutch oven. You'll get a wonderful caramelized burnt rice crust on the bottom. I like to eat my rice with a spoonful of pico de gallo on top.
Monday, February 3, 2014
Baja Fish Tacos Recipe
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Growing up in San Diego we got to eat great fish tacos whenever. The best ones came from Rosarito or Ensenada, Mexico. Beer battered white fish on a fresh tortilla and some simple fixings. Now living on the East Coast, we've had to make our own. These are pretty close. The essential ingredient is a good corn tortilla. On the East Coast, good quality can be hard to find. You can use standard grocery store bought corn tortilla and they will be ok, but not great. We've made them by hand, but it can be a messy and sometimes frustrating proposition. We've order raw corn tortillas from Mexgrocer.com. The tortillas come from San Diego. Not the most local friendly way to eat, but good tortillas are key. They freeze well, and taste incredible. A little larger than what you'd get in Mexico, but it's what we've settled on.We've been able to find the queso fresco (fresh cheese) here and there. It's a simple, salty cheese that crumbles easy. You can make it homemade and it's pretty good. Whenever we find it, we buy a bunch and freeze it. It holds up well.
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