guacamole

Tostadas With Shrimp, Black Bean Salsa & Avocado

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Just my kind of “Junk Food”
After all, ready-made tostadas from a pack ??? !!!! Beans from a can ??? !!!!
How low can I sink….. ??? !!!! 😦 🙂
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Bon Appétit ! Life is Good !
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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Preparation :
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: mix 2 cup cooked beans of your choice with 1/2 cup chopped tomatoes, 2 tblsp chopped cilantro, 1 tblsp lime juice,1 tblsp veg.oil, kosher salt, garlic paste, cummin and hot sauce to taste

: check/adjust seasoning

: season 2 ea large shrimp with kosher salt , lime juice, garlic paste and hot sauce, add 1 tsp veg.oil, marinate for a few minutes ans

: cook in a hot cast iron pan or comal until just cooked through

: tostadas, salsa verde

: divide the beans between the tostadas

: top with shredded iceberg

: top with 2 ea shrimp and a generous amount of guacamole

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: should you have garnish leftover, combine it into a delicious side-salad

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: good stuff…….

: I´ve got too much Thyme on my hand………

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Tacos De Pescado (Grilled Fish Tacos)

I just realized that lately, I prepare tacos at least ones a week, sometimes even more often.
Of course, this makes perfect sense, since they are very tasty, easy to prepare and the possible variations are endless. I have them for any meal of the day, breakfast, lunch, dinner or snack.
My favorite taco is……..always the one I presently prepare and eat, no matter if they are soft or crisp, contain lots of “stuff” or just a few basic ingredients. They can contain beef, pork, fish, crab, shrimp, chicken, duck, chorizo, egg, guacamole, refried beans, shredded lettuce, shredded cabbage, onions, chiles, cheese, salsa Mexicana, salsa verde, black beans and a myriad of other stuff. As long as it is tasty, anything (well, almost anything), goes. 🙂
For today’s tacos, I used fresh cod fillets I got this morning at the “International Market”, a lonely Haas Avocado which was sitting all but forgotten by herself on a shelf in the pantry, and leftover red cabbage slaw, to which I added a bit of kernel corn . The result was, dare I say, as with all my tacos, smashing 🙂

Bon Appétit ! Life is Good !

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Tacos De Pescado (Grilled Fish Tacos)

Preparation :
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: cabbage slaw with corn

: cut skinless cod fillets into 4 oz pieces, season with kosher salt and cayenne pepper to taste, grill until cooked through but not dry

: grilled cod fillets

: warm flour tortillas until puffed

: tortillas, grilled cod, sour cream, sliced avocado, lime

: place tortilla on serving plate

: top tortilla with avocado and slaw

: top with cod, add 1 dollop of sour cream, sprinkle with chopped cilantro and squeeze fresh lime over all

: Tacos De Pescado (Grilled Fish Tacos)

: Tacos De Pescado (Grilled Fish Tacos)

: Tacos De Pescado (Grilled Fish Tacos)

: Tacos De Pescado (Grilled Fish Tacos)

Fajas De Res

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To prepare a great meal is no problem for most of us –
as long as there is plenty of time, money and somebody who cleans up the mess afterward.
But what if there isn’t ?? Well, how about this easy solution: Fajas De Res (Beef Fajitas)
– Cut and marinate the beef and onions: 3 minutes
– Saute the beef: 2 minutes
– Prepare the guacamole: 3 minutes
– Reheat pre-made tortillas: 2 minutes
– prepare salsa Mexicana: 4 minutes
– All in all, no more than 15 minutes for a smashing dinner. Life is Good 🙂
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Bon Appétit ! Viva Mexico !
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Click here for Salsa Mexicana Recipe and Guacamole Recipe on Chefsopinion
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For the fajas, cut beef flank into slices or batons, season with kosher salt, cayenne pepper and granulated garlic to taste, saute with sunflower oil in a VERY hot pan or comal until rare, add chopped onions, saute another minute. Serve with salsa Mexicana, guacamole, sour cream, and chilies.
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Arrachera (Sobrebarriga)

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This is probably the dish I have eaten the most often in restaurants while living in Mexico, Brazil and Argentina. It is of course served with country-specific sides depending in which place you are, but it has never disappointed and continues to be one of my favorite beef cuts – a close second to rib eye. And, at a fraction of the cost of rib eye, it can be served frequently, unlike rib eye, which has become a special treat because of its high price.
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Bom Proveito ! Buen Provecho !
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Arrachera (Sobrebarriga)

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Preparation :
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: Tortilla

: Tortillas

: Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

: season arrachera with kosher salt and black pepper, grill to your preferred doneness

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

: Arrachera (Sobrebarriga)

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Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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For me, these three condiments are not to be missed to accompany any Mexican-style meal I prepare at home. In my opinion, they also fit very well with a wide range of dishes of non-Mexican cuisine from around the world. They pair nicely with steaks, schnitzel, sandwiches, salads, meat, seafood, vegetables, eggs, etc.
In fact, I usually have at least a small bowl of one or two or sometimes all three of them in my fridge. I prep them once a week, then serve them with a variety of different dishes, be it for breakfast (without the onions), lunch or dinner.
Sometimes, just these three goodies, together with a bunch of tortillas or on a slice of toast or grilled sour dough bread, make a perfect, tasty and quick meal 🙂
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Bon Appétit ! Life is Good !
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P.S.
I did not include measurements for these recipes since I believe you should add ingredients according to the ratios you personally prefer 🙂
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Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

Salsa Mexicana

Guacamole

Escabeche De Cebolla

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Preparation :
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: jalapeño, onions, garlic, lime juice, tomatoes (most seeds removed), cilantro, kosher salt

: Salsa Mexicana

: Salsa Mexicana

: avocado, kosher salt, lime juice, cilantro, jalapeño, garlic (optional)

: guacamole

: guacamole

: Guacamole

: onion, lime juice, cayenne pepper, cilantro, kosher salt

: Escabeche De Cebolla

: Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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Tostadas Al Pescado (Fish Tostadas)

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When you decide to make tostadas, the biggest decision will be if you want to prepare your own tortillas and fry them to a flat crisp or buy packaged tostada shells, which you can buy in any supermarket nowadays’, most of excellent quality. After that, the most sensible thing is to put the tostadas on a platter in the center of the table, arrange all the toppings in bowls around them and let everybody assemble their own favorite. Traditionally, refried beans, cotija cheese, a simple salsa and sometimes seafood are the main ingredients/toppings.
But, as you can imagine, tostadas, like most other dishes with a long culinary history, have evolved and advanced to be more adventurous and varied. Anything you fancy is allowed to grace your tostada, as long as it is delicious and makes you smile 🙂
Refried beans, shredded lettuce, sour cream, any cheese, any seafood, sausage, meat, grilled vegetables, any salsa, guacamole, etc, etc.
I happened to have some fresh Swai fillets at hand as well as white cabbage for a tasty cabbage slaw. Added some guacamole, salsa Mexicana and a bit of sour cream and BINGO ! – exiting lunch served in a snap 🙂
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Bon Appétit ! Life is Good !
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Salsa Mexicana Recipe:
2 medium tomatoes- diced; 1 med white onion- diced, 3 jalapeños- chopped, 1/3 cup cilantro- chopped; lime juice and kosher salt- to taste; combine, check/adjust seasoning.
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Tostadas Al Pescado (Fish Tostadas)

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Preparation :
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: combine 3 cups finely sliced white cabbage, 1/2 cup sliced red onion, 1/4 cup sliced scallion, sliced red chillies to taste with1/2 cup sour cream, 1 tblsp lemon juice, 1 tsp garlic paste, kosher salt to taste

: cabbage slaw

: cut 2 swai filets into 3 or 4 strip’s each (depending on size of fillets), season with kosher salt and cayenne pepper to taste

: dredge fillets in A/P flour

: saute fillets in vegetable oil until golden and cooked through

: ahhhh…..

: Tostadas Al Pescado (Fish Tostadas)

: ready to assemble…..

: top fried tortilla with slaw

: top with fish fillet, drizzle with lime juice

: top with guacamole

: top with salsa Mexicana

: top with sour cream and chili (chili optional)

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Fajitas De Res (Beef Fajitas)

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Sour cream. Salsa Mexicana. Guacamole. Chopped cilantro.
These are some of the usual condiments I use when I make Fajitas at home (Sometimes I add shredded lettuce and grated cheese). Together, they form the perfect addition to griddled meat and tortillas, and all together make this the superbly delicious culinary experience which Tex-Mex cuisine has popularized in America and around the world. Nothing new here, just a proven recipe for success 🙂
But here it comes – what if you want to enjoy this without all the fuss and a whole bunch of little bowls crowding the table?
– How about turning all the individual condiments into one marvelous topping, which simplifies assembling and eating in front of the TV so much ? (Since I live alone with Bella, in front of the TV is where we take most of our meals). Well, I’ve tried to simplify by combining sour cream, salsa Mexicana, guacamole, chopped cilantro and seasoning with great success. Since the first time I prepared this, I used it for a variety of other grilled meats, vegetables and seafood’s. On more than one occasion I have even used the leftovers as toast-topping for breakfast the following morning.
For lack of a better name, I call this concoction “Fajita-Topping“. 🙂
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Bon Appetit ! Live is Good !
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Click here for all about Fajitas
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Fajitas De Res (Beef Fajitas)

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Preparation :
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: heat tortillas, keep warm

: mix chopped tomatoes, chopped onions, avocado, chopped jalapenos, sour cream, chopped cilantro, kosher salt and lime juice

: “Fajita Topping”

: Slice flank steak, skirt steak or striploin into strips or slivers

: season beef with kosher salt and cayenne pepper, saute or griddle until browned but still rare

: add julienned peppers and julienned onions, saute another minute

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

: Fajitas De Res (Beef Fajitas)

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Steak Sandwich – Boss Level

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If you come to my house and I offer you a sandwich, don’t except two limp slices of wonder bread with mayo and a few thin slices of mystery meat……
Rather, expect something like the following goody 🙂
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Bon Appetit ! Life is Good !
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Steak Sandwich – Boss Level

top caramelized onions with fried eggs

top guacamole with caramelized onions

top sliced steak with guacamole

top bottom-half of roll with sliced steak

spread dijon mustard on 2 garlic/onion rolls

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Preparation :
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: clean a tenderloin, strip or other steak you prefer of all silver skin and excess fat, season with cayenne papper, kosher salt and granulated garlic

: add eggs to fry

: grill or saute to your desired temperature, add sliced onions, cook onions until caramelized, renove onions

: let staek rest at least 5 minutes before slicing

: spread dijon mustard on 2 garlic/onion rolls

: top bottom-half of roll with sliced steak

: top sliced steak with guacamole

: top guacamole with caramelized onions

: top caramelized onions with fried eggs

: top fried eggs with second half of garlic/onion roll

: Steak Sandwich – Boss Level

: Steak Sandwich – Boss Level

: Steak Sandwich – Boss Level

: Steak Sandwich – Boss Level

: Steak Sandwich – Boss Level

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Huevos Rancheros

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I’ve been “feeling Mexican” this morning 🙂
Solution: Huevos Rancheros, my kind of breakfast, any time of the day 🙂
I have put my own little twist on the original by replacing the chili/tomato sauce with Salsa Mexicana and the Queso Fresco with freshly grated Asiago Cheese.
While this is definitely not “Original”, it is the way I like it and the way I always had it while I was living in Mexico (usually replacing the queso fresco with grated parmesan, which was always available, – asiago not so much). But this is of course just a personal preference, so, by all means, go “original” if you prefer.
Serve with fresh guacamole and refried beans.
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Link to Guacamole
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Link to Salsa Mexicana
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All about Refried Beans
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Bon Appetit and have a great day !
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Huevos Rancheros

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Huevos Rancheros

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Preparation :
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: Heat tortilla briefly in a hot pan or on a comal

: if not using queso fresco, grate asiago or parmesan

: saute eggs according to your preference (I like mine crispy for this dish), season with kosher salt and chili flakes

: plate tortillas, top with eggs, sprinkle with chili flakes

: top with salsa mexicana, sprinkle with chopped cilantro and cheese of your choice

: Huevos Rancheros

: Huevos Rancheros

: Huevos Rancheros

: Huevos Rancheros

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Tostadas De Chorizo

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These sexy babies served me perfectly today for my late breakfast by the pool. I love the way I can assemble each one just the way I like it, choosing as many or as few condiments as fit the mood of the moment. My choice of drink was iced tea as usual, but I remember well when nothing but a couple of Negra Modelo would do the trick. (Those were the days) 😦 🙂
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Bon Appetit ! Live is Good !
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Salsa Mexicana
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Guacamole
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