Tex-Mex

Fajitas De Res (Beef Fajitas)

>
>
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“. 🙂
>
Bon Appetit !   Live is Good !
>
>
Click here for all about  Fajitas
<
Click here for more  Fajitas  on  ChefsOpinion
>
Click here for  Tostadas  on  ChefsOpinion
>
>
>

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)

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


>
>
>
>

Advertisements

Burritos De Carne De Res

>
>
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) 🙂
>
Viva Mexico !   Live is Good !
>
>
Read more of my memories of  Puerto Vallarta
>
All about Mexican Cuisine

All about  Tex-Mex
>
>

Burritos De Carne De Res

Burritos De Carne De Res

<

Burritos De Carne De Res

Burritos De Carne De Res

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


>
>
>
>
>
>
>