salsa mexicana

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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Click here for more  Steak  on  ChefsOpinion
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Click here for  recipes of  Guacamole, Escabeche De Cebolla and Salsa Mexicana  on  ChefsOpinion

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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Preparation :
To read instructions, hover over pictures
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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

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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Salsa Mexicana

Salsa Mexicana

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Guacamole

Guacamole

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Escabeche De Cebolla

Escabeche De Cebolla

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Preparation :
To read instructions, hover over pictures
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Naan “Pizza”

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I love  to make pizza from scratch. I used to make it at least once or twice a month, mostly making my own dough, sometimes using fresh dough I bought at my favorite pizzeria.
However, since I now live in a small apartment, with a small kitchen which has the counter space the size of a hand towel, for practical reasons I sometimes use naan instead of pizza dough.
Although the texture is completely different, I like it as an uncomplicated, quick fix 🙂
Since I am already at a distance from a “real” pizza, I also like to use spicy salsa mexicana (picco de gallo) instead of tomato sauce, which add’s a wonderful extra layer of heat and debt of flavor.
“Real” pizza this is not – naan pizza it is, and it is at it’s best as such 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pizza  at  ChefsOpinion
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Click here for  Garlic Confit Paste  recipe
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Click here for more  Naan  dishes on ChefsOpinion
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Click here for  Naan  recipe
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Naan Pizza

Naan Pizza

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Naan Pizza

Naan Pizza

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Preparation :
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P.S.
If you wonder why there is a whole tomato as a garnish – I like to squeeze very ripe tomato on top of my pizza just before eating it 🙂
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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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Click here for more  Fajitas  on  ChefsOpinion
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Click here for  Tostadas  on  ChefsOpinion
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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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

Huevos Rancheros

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Huevos Rancheros

Huevos Rancheros

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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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More Tostadas on ChefsOpinion
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Tostadas De Chorizo

Tostadas De Chorizo

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Tostadas De Chorizo

Tostadas De Chorizo

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Burritos De Carne De Res

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It  can be hard to cook REAL Mexican food outside of Mexico because of the difficulty of sourcing authentic ingredients and because preparing AUTHENTIC cuisine is something which usually requires a lot of effort , time and money to duplicate in a foreign land.
Tex-Mex to the Rescue !!!
Tex-Mex is not only easier to prepare but also more acceptable to the typical “Gringo’s” palate than some of the more exotic offerings of real Mexican fare.
So, as usual, I am not trying to be the master of the ethnic cuisine I am preparing, but trying to be as close and simple to the ideas, taste and charm of the ethnic food that inspires me to cook certain dishes.
In this spirit, I prepared these Burritos, which were very plain with just two ingredients for the filling and accompanied by the most basic condiments.
It is not at all close to the food which I have enjoyed traveling in Mexico, living there and actually cooking Mexican food of the highest quality on many occasions, but it satisfies my craving for the food I love so much and remember fondly.
My earliest memory of a Burrito takes me back much further, to the first vacation I spend in Puerto Vallarta in the mid-70’s. It was late at night and after many drinks, lots of dancing and a few puffs of the funny stuff, enormous hunger had me ready for anything. Although this was in a disco, food was available at the bar. I did not know Mexican food (yet) and ordered what, by it’s description on the menu, seemed to be the biggest bang for the buck. I was not at all disappointed, neither with the size, the taste, nor the condiments it came with, especially the spicy sauces. Memories……..
Truth be told, it amazes me how many details I remember about food, places and the people I shared them with, after all these years (Decades, actually) 🙂
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Viva Mexico !   Live is Good !
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Read more of my memories of  Puerto Vallarta
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All about Mexican Cuisine

All about  Tex-Mex
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Burritos De Carne De Res

Burritos De Carne De Res

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Burritos De Carne De Res

Burritos De Carne De Res

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Chicken Tostada

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I used  to eat tostadas two or even three times a week when I was living in Cancun.
There was this small bar/restaurant on the beach of the lagoon across from where I lived, about a five minute walk away. (I believe it was on Blvd. Kukulcán KM 21 – I wonder if the place still exists?) On one side of the road is the ocean, on the other side, less than five hundred yards across the street, was this tiny place on the beach of the lagoon with a wooden pier protruding about thirty yards into the lake. Many a night I gave the waiter a small tip to set up a table for me at the end of the pier, to enjoy the night and a few drinks and snacks all by myself, usually while on the phone for a while with Maria who was back in Miami, taking care of things there. On most nights I had shrimp or chicken tostadas and a few “Negra Modelo” .
Happy times ! Aaahhhh, the memories 🙂
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Bon Appetit !   Live is Good !
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Link to Salsa Mexicana
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Link to Guacamole
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Link to Tostadas De Camarones
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Chicken Tostadas

Chicken Tostadas

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flour tostadas, chicken in chipotle, salsa mexicana, tomato/onion salad, sour cream, guacamole, pickled chili

flour tostadas, chicken in chipotle, salsa mexicana, tomato/onion salad, sour cream, guacamole, pickled chili

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Breakfast Of Champions # 32 – Milanesa Mexicana

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This  exact dish was my daily breakfast staple for a few months back in 1975, when I spend extended time vacationing in Puerto Vallarta, Mexico.
At that time, Puerto Vallarta was still a smallish, sleepy city with few hotels and minimal night life. Puerto Vallarta became internationally famous after American director John Huston filmed his 1963 film The Night of the Iguana in Mismaloya, a small town just south of Puerto Vallarta. I still have a photo from 1975 which I took on the beach where Elizabeth Taylor and Richard Burton were having their “sexy” beach scenes. It was basically a deserted piece of beach where only a few hippies and locals hung out. In the shot I took, there are as many pigs as people roaming the beach.
Times and Puerto Vallarta sure have changed since then 😦
However, at the time, the group of friend’s I spent most night’s with was a show band from Ireland named “Los Irlandeses”. They performed at the night club of the only 5-star hotel in town, the Westin Hotel, located on a small beach just outside of town. Their show started at around 11.00pm five times a week and that’s when and where I usually started my evening. They made sure to talk to me from the stage when I got there during the show and treated me as if I were a VIP. Since this was the hottest place in town, this little game made sure that by the time the show ended at around 1.00 am, there were already a few groupies sitting on my table, ready to party with the guy’s from the band and I.
We usually partied until 6.00 or 7.00 am (we were very young and sleeping during the day when it was hot made sense. Only the tourists came for a tan 🙂
So, at that time of the day, we usually went to a restaurant/bar in an area close to the beach which served great food (all food was good at that time of day). Almost all the time my best friend at the time who was the drummer of the band and I ended up ordering the same dish, day after day – Milanesa, accompanied by guacamole, salsa mexicana and fried egg’s, washed down with a few Dos Equis beers.
This was the usual daily before going to bed ritual. The Getting out of bed ritual in the late afternoon usually involved  a couple of dos equis and a mexican style chicken and lime soup, containing shredded chicken, rice, vegetables and lots of cilantro.
So there you have it : Milanesa Mexicana and a few memories 🙂

Bon Appetit !   Viva Mexico !

Guacamole Recipe Link
Salsa Mexicana Link
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The Domino Principle, 1977

The Domino Principle, 1977

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Milanesa Mexicana

Milanesa Mexicana

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saute breaded pork, veal,  chicken or beef cutlets until golden and cooked to your desired doneness

saute breaded pork, veal, chicken or beef cutlets until golden and cooked to your desired doneness

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meanwhile, prepare sunny side up's

meanwhile, prepare sunny side up egg’s

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milanesa

milanesa

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top with guacamole

top with guacamole

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top with salsa mexicana

top with salsa mexicana

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top with sour cream

top with sour cream

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top with sunny side up egg's

top with sunny side up egg’s

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Milanesa Mexicana

Milanesa Mexicana

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