Mexican Night

This week my family asked for mexican food. Not the frozen or boxed kind, but the one that takes family members to help. I prepared burritos, quesadillas, fajitas, pico de gallo, ground beef tacos, and refried beans. It sounds like a lot of different things, but it is not. Actually what makes these meals different is the way in which they are served. The versatility of this mexican banquet is huge. It is good  for meat lovers or vegetarians, because is a selfserve meal. It is served like a buffet and each person creates her or his own meal. Or you can pick one of the recipes that follow and serve it as a quick snack.

I. PICO DE GALLO FRESH

Ingredients

-1/2 cup chopped Mexican cilantrillo

-1 cup chopped Vine or Roma tomatoes

-1/2 cup chopped Green onions

-2 TSP Olive oil

-Salt to taste

-1TSP lemon juice

Procedure

-Combine first 3 ingredients.

-Dust the mixture lightly with salt.

-Add olive oil and mix.

- Sprinkle with lemon juice.

-Serve immediately.

The pico de gallo fresh could be use to ornament and add a lighter flavor to burritos, quesadillas and tacos. Also it is nice to accompany tortilla chips.

II. REFRIED BEANS ALEJANDRO'S FAVORITE

Ingredients

-1 can 1 LB 13 ONZ Pink Beans. (I like Goya)

-1/2 cup Mexican cilantrillo

-2 mashed garlic cloves

-1/3 cup mexican salsa

-1TSP olive oil

-3 TBSP butter

-Salt to taste

-Cheddar cheese (you control the amount)

Procedure

-Place 5 first ingredients in the blender. Mix.

-Place the butter in a medium hot skillet and melt.

-Immediately add the bean mixture.

-Sprinkle with salt.

-Reduce heat stir and cook slowly for 5 minutes

-Serve warm. sprinkle with cheddar cheese or plain.

-Use as a dip with tortilla chips or as a filler for bean burrito or to top the ground beef tacos.

III. Nasser's Ground Beef

Ingredients

-2LB fresh ground beef

-4 garlic cloves

-1/2 cup chopped yellow onion

-4 crushed garlic cloves

-1/2 cup beef broth

-1/2 cup mexican cilantrillo

-Salt to taste or adobo.

-13ONZ crushed tomatoes (optional).

Procedure

-Wash ground beef.

-Sprinkle meat with salt as needed.

-Pour olive oil in a medium hot large skillet.

-Add garlic and onion to skillet and stir until its soft. Add cilantrillo and mix.

-Add ground beef to skillet and mix slowly with garlic and onion. Mix until meat changes in color.

-Slowly add broth.

-Optional- Add crushed tomatoes.

-Cook low-med heat 15 minutes.

- Use as filler for tacos and burritos.

-Toppings: shredded lettuce, pico de gallo, shredded cheddar cheese and or sour cream.

IV.TACOS

Ingredient

-Corn tortillas

-1/2 cup Canola oil

-Suggested toppings

Procedure

-Pour canola oil in a hot small skillet.

-When oil is hot (bubbling) add the tortilla (one at a time). As it cooks fold to give it the taco shape. Remove tortilla when golden and place on paper towel.

- Fill each tortilla with 2 tablespoons meat mixture and suggested toppings.

-serve immediately.

V. Burritos

Ingredients

-Flour tortillas

-Add suggested toppings as you like.  Alejandro loves bean only burrito with cheddar cheese.

Procedure

-Sprinkle each tortilla with water, fill it up with your favorite topping.

- Microwave for 16 seconds and fold.

-If adding pico de gallo or lettuce do so after microwaved it.

VI. Quesadilla sencilla

Ingredients

-Flour tortillas

-Shredded cheddar cheese

Procedure

-Place tortillas on comal or non stick skillet, add cheese, meat, or beans individually or all combined.

-Put another tortilla on top.

-Let it slightly toast on both sides  (like a sandwich).

-Let the cheese melt.

-Remove from the comal.

-Slice in four pieces.

-Top with pico de gallo fresh.

-Serve

My family loves the cheese quesadilla and grilled chicken quesadilla with cheese and cream cheese topped with pico de gallo fresh.

DRINK

-Diedre's Lemon Drop.....it's sooooo good.

BUEN PROVECHO!!!