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Recipes
Posted: Sat May 22, 2004 11:21 pm
by vallartalover1
I am rather new here, so do not know if anyone ever wondered about a topic subject on recipes commonly found in our Parasio, Puerto Vallarta, Jaliscano cuisine. I am posting one here, which you find at some local taco stands. My recent two favs are the one nicknamed Brother-in-law in OT/SS kitty-corner from Cafe San Angel, and the one up east right by the parking lot of Farmacia Guadalajara, called the Little Ant.
Tacos de Arrachera al Carbon
Basic grilled skirt steak tacos
2 medium white onions, sliced into 1/2 inch rounds (keep the rounds intact for easy grilling)
3 cloves garlic (peeled and roughly chopped)
3 tablespoons fresh lime juice
1/4 teaspoon cumin (preferably freshly ground)
salt
1 lb beef skirt steak, trimmed of surface fat as well as silverskin
olive oil, for brushing the onions and meat
12 warm fresh corn tortillas
lime wedge, for serving
1. Marinate the meat for at least one hour in a mixture of 1/2 onion and the garlic, lime juice, cumin and a 1/2 teaspoon salt.
2. Grill peppers and onion over open flame until blackened.
3. Remove excess marinade, oil steak lightly and grill.
4. (1 1/2- 2 minutes for medium rare) Cut steak into strips making sure to cut against the grain.
5. Combine with grilled onions and peppers.
6. Serve with Corn Tortillas.
7. Sprinkle just before serving with lime wedges
From: J.. R.. Tumas
http://www.recipezaar.com/35622
VallartaLover
Re:Recipes
Posted: Sun May 23, 2004 4:29 am
by connor
thx for tge recipe. we always try to make diff. mexican foods at our house. i will add this one to our collection. m.m,.
Re:Recipes
Posted: Sun May 23, 2004 5:04 pm
by chuck
Yum !
Re:Recipes
Posted: Sun May 23, 2004 8:07 pm
by smitty
Like Chuck said ! Sounds easy to prepare too.
Re:Recipes
Posted: Mon May 24, 2004 6:58 pm
by tgammon
You read my mind...I was just going to suggest Recipes or Recipes Wanted as a new topic to add...we just got back from PV on Saturday...I always love the food but I especially love Chilaquiles...mostly just in rojo sauce...I know this is simple, but I would love to get an authentic recipe...not with monterey jack cheese and sour cream...I need amounts of queso anejo and monchego cheese used I can figure out how much crema to substitute for sour cream...also...when you get panfried huachanago is the sauce just garlic butter...it seems the garlic is braised in butter and oil for a long time and then used to fry the fish in...any one living there, please let me know!
I think we need a recipe topic!
TAG
Re:Recipes
Posted: Mon May 24, 2004 7:36 pm
by webmaster
Your wishes are orders!
Hope you like it.
BTW, as both Chuck and Margarita Man are both Premium Members I've added you as the moderators of this new section, if you don't like that designation just tell me.
Kind regards
Mogens
Re:Recipes
Posted: Mon May 24, 2004 7:49 pm
by connor
mogens, i am honored to be a moderator with chuck on this section. i bet chuck will be too. since it has to do with one of our 2 fav. topics. the other being alcohol. lol thank you for putting my request here as quick as you have. you and your great team really do a fine job. thx again. bryan lets get those recipes going!!!
Re:Recipes
Posted: Mon May 24, 2004 7:51 pm
by tgammon
Mogens (May 24, 2004 03:36 p.m.):
Your wishes are orders!
Hope you like it.
BTW, as both Chuck and Margarita Man are both Premium Members I've added you as the moderators of this new section, if you don't like that designation just tell me.
Kind regards
Mogens
I think this might end up being my favorite topic!
TAG
Re:Recipes
Posted: Mon May 24, 2004 7:55 pm
by connor
SALSA MEXICANA
here is a simple dish for entertaining.
cut the ingredients by hand. never use a blender.
3 ripe tomatoes, chopped
half cup chopped onions
half cup fresh cilantro, chopped
4 to 6 chiles verdes (chile serrano) finely chopped
2 teaspoons salt
2 teaspoons lemon juice
mix well in serving dish. add a bit of water if needed.
tip. the more chile serrano the hotter it gets.
enjoy
Re:Recipes
Posted: Mon May 24, 2004 8:41 pm
by webmaster
I think each recipe should be added as a new topic. That way people will be able to comment and add on each one separately.
Just an idea
Mogens
Re:Recipes
Posted: Mon May 24, 2004 8:57 pm
by connor
perfect idea mogens. this is going to ba a popular section.
Re:Recipes
Posted: Mon May 24, 2004 11:12 pm
by vallartalover1
Hey, guys~
What about me??? I was the one who posted there at the top. LOL. Must be my 20+ years restaurant work. Gracias, Mogens. Love the suggestion of separate topics so we can add and comment.
I will try to to polish my gold star too often!
Re:Recipes
Posted: Mon May 24, 2004 11:26 pm
by connor
vallartalover (May 24, 2004 07:14 p.m.):
Hey, guys~
What about me??? I was the one who posted there at the top. LOL. Must be my 20+ years restaurant work. Gracias, Mogens. Love the suggestion of separate topics so we can add and comment.
I will try to to polish my gold star too often! vallarta lover
look in the restaurant section of this b.b. when i made the suggestion to mogens i said that it was you who came up with the original idea. i would never take credit that wasn't warrented. m.m.
Re:Recipes
Posted: Mon May 24, 2004 11:51 pm
by vallartalover1
Hey, MM~
I wss just joking. Not serious at all...!
This is all for fun. It's all about sharing.
I was pulling the gangs' legs.
Oh, well, back to my recipes. Sigh...
Re:Recipes
Posted: Tue May 25, 2004 1:55 am
by connor
i'm glad. i just wanted to make sure. lets see some more of these recipes, vallartalover. have a good day. bryan
Re:Recipes
Posted: Tue May 25, 2004 2:34 am
by vallartalover1
TAG (May 24, 2004 02:58 p.m.):
You read my mind...I was just going to suggest Recipes or Recipes Wanted as a new topic to add...we just got back from PV on Saturday...I always love the food but I especially love Chilaquiles...mostly just in rojo sauce...I know this is simple, but I would love to get an authentic recipe...not with monterey jack cheese and sour cream...I need amounts of queso anejo and monchego cheese used I can figure out how much crema to substitute for sour cream...also...when you get panfried huachanago is the sauce just garlic butter...it seems the garlic is braised in butter and oil for a long time and then used to fry the fish in...any one living there, please let me know!
I think we need a recipe topic!
Check this one out...close? Love this dish at brunch.
CHILAQUILES (Tortilla Skillet)
serves 4
6 6-inch tortillas
cooking oil
4 slightly beaten eggs
1/4 teaspoon salt
2 1/4 cups Salsa de Chile Rojo (recipe follows)
1 1/2 cups crumbled soft Mexican or farmer cheese (6 ounces)
1/2 cup water
1/4 cup sliced green onion
Tear tortillas in 1 1/2 inch pieces. Heat 1/2 inch oil in heavy
saucepan or deep skillet. Fry tortilla pieces in hot oil for 45 -
60 seconds or till crisp and golden. Remove with slotted spoon.
Drain on paper toweling. Pour all but 2 tablespoons oil from skillet,
return tortillas to skillet. Stir in eggs and salt. cook and stir
till tortillas are coated and eggs are set. Stir in Salsa de Chile
Rojo, 1 cup of the cheese and the water. and half the onion. Simmer,
uncovered for 15 minutes. Turn into serving dish. top with remaining
cheese and onion.
Salsa de Chile Roja (Red chili Sauce)
makes 2 cups
4 dried ancho or Pasilla chilies, or 3 tablespoons chili powder, or 1
teaspoon crushed red pepper
4 medium tomatoes (1 1/2 pounds) or 15 oz can tomato puree
1 medium onion, cut up
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon sugar
1 tablespoon cooking oil
Cut chilies open. Discard stems and seeds. Cut chilies into small
pieces with scissors or a knife. Place in bowl. Cover with boiling
water. Let stand 45 - 60 minutes. Drain. To peel tomatoes, dip them
in boiling water for 30 seconds. Plunge into cold water. Slip skins
off. Quarter tomatoes. Place in blender container, cover and blend
till nearly smooth. Measure 2 cups of the blended tomatoes. return
to blender container or place canned tomato puree into blender
container. Add the drained chilies or chili powder or crushed red
pepper. Add onion, garlic, salt and sugar, cover and blend till
smooth. In 1 1/2 quart saucepan combine tomato mixture and cooking
oil. Cook and stir over medium heat about 10 minutes or till sauce
is slightly thickened.
http://www.recipecottage.com/mexican/chilaquiles03.html
TAG
Re:Recipes
Posted: Tue May 25, 2004 2:47 am
by vallartalover1
TAG (May 24, 2004 02:58 p.m.):
also...when you get panfried huachanago is the sauce just garlic butter...it seems the garlic is braised in butter and oil for a long time and then used to fry the fish in...any one living there, please let me know!
I think we need a recipe topic! >>
Grilled Red Snapper
Melt butter and saute garlic in it until soft, approximately 3 to 5 minutes. Cut in half 2 limes and squeeze the lime juice into the garlic butter. Using a basting brush, coat both sides of each fish or fillet with the butter mixture. Sprinkle fish seasoning and salt evenly over fish to season. Place fish directly on your tinfoil-covered grill & grill snapper for about 10 minutes, basting occasionally with the remaining butter sauce. Carefully turn the fish on the grill and cook another 10 minutes. When completely cooked, the flesh should be opaque in color and easy to flake with a fork. Garnish with thin slices of the 3rd lime. 1/2 Tsp. Salt
This recipe has been generously contributed by
www.fishingworks.com. For more delicious recipes and great resources for fishing, please visit their site.
Re:Recipes
Posted: Tue May 25, 2004 2:51 am
by vallartalover1
TAG (May 24, 2004 02:58 p.m.):
You read my mind...also...when you get panfried huachanago is the sauce just garlic butter...it seems the garlic is braised in butter and oil for a long time and then used to fry the fish in...any one living there, please let me know!
I think we need a recipe topic! >>
TAG
RED SNAPPER FILLETS WITH FLAVORED BUTTERS
1 1/2 lb. red snapper or cod fillets, 1/2 to 3/4 inch thick
Lemon or Garlic Butter
Cut red snapper fillets into 6 serving pieces. Cover and grill fish about 4 inches from medium coals, turning and brushing occasionally with one of the flavored butters, until fish flakes easily with fork, 15-25 minutes. 6 servings.
MICROWAVE DIRECTIONS: Cut red snapper fillets into 6 serving pieces. Place butter for one of the flavored butters in square microwaveable dish, 8 x 8 x 2 inches. Cover tightly and microwave on high until butter is melted, 30-60 seconds. Stir in remaining ingredients for flavored butter. Add fish, turning to coat well. Cover tightly and microwave until fish flakes easily with fork, 3-5 minutes longer. Let stand covered 3 minutes.
LEMON BUTTER:
2 tbsp. butter, melted
1 tbsp. lemon juice
1/2 tsp. grated lemon peel
1/2 tsp. Worcestershire sauce
Mix all ingredients.
GARLIC BUTTER:
2 tbsp. butter, softened
1/2 tsp. paprika
1/2 tsp. dried oregano leaves
1 clove garlic, crushed
Dash of freshly ground pepper
Mix all ingredients.
http://www.cooks.com/rec/view/0,1926,15 ... 05,00.html
Re:Recipes
Posted: Tue May 25, 2004 1:40 pm
by tgammon
vallartalover (May 24, 2004 10:34 p.m.):
TAG (May 24, 2004 02:58 p.m.):
You read my mind...I was just going to suggest Recipes or Recipes Wanted as a new topic to add...we just got back from PV on Saturday...I always love the food but I especially love Chilaquiles...mostly just in rojo sauce...I know this is simple, but I would love to get an authentic recipe...not with monterey jack cheese and sour cream...I need amounts of queso anejo and monchego cheese used I can figure out how much crema to substitute for sour cream...also...when you get panfried huachanago is the sauce just garlic butter...it seems the garlic is braised in butter and oil for a long time and then used to fry the fish in...any one living there, please let me know!
I think we need a recipe topic!
Check this one out...close? Love this dish at brunch.
CHILAQUILES (Tortilla Skillet)
serves 4
6 6-inch tortillas
cooking oil
4 slightly beaten eggs
1/4 teaspoon salt
2 1/4 cups Salsa de Chile Rojo (recipe follows)
1 1/2 cups crumbled soft Mexican or farmer cheese (6 ounces)
1/2 cup water
1/4 cup sliced green onion
Tear tortillas in 1 1/2 inch pieces. Heat 1/2 inch oil in heavy
saucepan or deep skillet. Fry tortilla pieces in hot oil for 45 -
60 seconds or till crisp and golden. Remove with slotted spoon.
Drain on paper toweling. Pour all but 2 tablespoons oil from skillet,
return tortillas to skillet. Stir in eggs and salt. cook and stir
till tortillas are coated and eggs are set. Stir in Salsa de Chile
Rojo, 1 cup of the cheese and the water. and half the onion. Simmer,
uncovered for 15 minutes. Turn into serving dish. top with remaining
cheese and onion.
Salsa de Chile Roja (Red chili Sauce)
makes 2 cups
4 dried ancho or Pasilla chilies, or 3 tablespoons chili powder, or 1
teaspoon crushed red pepper
4 medium tomatoes (1 1/2 pounds) or 15 oz can tomato puree
1 medium onion, cut up
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon sugar
1 tablespoon cooking oil
Cut chilies open. Discard stems and seeds. Cut chilies into small
pieces with scissors or a knife. Place in bowl. Cover with boiling
water. Let stand 45 - 60 minutes. Drain. To peel tomatoes, dip them
in boiling water for 30 seconds. Plunge into cold water. Slip skins
off. Quarter tomatoes. Place in blender container, cover and blend
till nearly smooth. Measure 2 cups of the blended tomatoes. return
to blender container or place canned tomato puree into blender
container. Add the drained chilies or chili powder or crushed red
pepper. Add onion, garlic, salt and sugar, cover and blend till
smooth. In 1 1/2 quart saucepan combine tomato mixture and cooking
oil. Cook and stir over medium heat about 10 minutes or till sauce
is slightly thickened.
http://www.recipecottage.com/mexican/chilaquiles03.html
TAG
THANKS VL
I CAN'T WAIT TO TRY THIS WITH REFRIED BEANS ON THE SIDE...ALSO THANKS FOR THE SNAPPER...I GET RED SNAPPER UP FROM THE GULF ABOUT ONCE A MONTH THRU THE SUMMER...UNTIL I CAN FISH FOR IT MYSELF IN PV!
THANKS AGAIN!
TERRIE (TAG)
