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FeedMay 2007 OH Recipes
Provided by María Silva, owner of El Burrito MercadoMarinated Steak
Carne asada, or roasted meat, is a favorite meal for many Mexican families. María Silva slices chuck steak (4 lbs.) when making tacos or fajitas, or throws a few rib steaks (7 to 8 lbs.) on the grill after marinating them in this simple, yet savory concoction. “Depending on your cut of meat, you may want to add a little meat tenderizer to the sauce,” she says.1 can beer
juice from 2 oranges
juice from 2 lemons
½ c. olive oil
1 tsp. black pepper
5 cloves garlic, chopped
1 large white onion, sliced
Combine ingredients in a bowl. Add meat. Marinate for four hours or overnight in the refrigerator. Grill to preference.
Frijoles Borrachos (Drunk Beans)
Serves 5“Men like this dish,” says Silva. “It’s so hearty with three different meats. I throw corn tortillas on the grill and serve them with the beans.”
1½ lbs. pinto beans
1 lb. bacon
½ lb. chorizo
4 to 6 hot dogs (optional)
2 Tbsp. water
3 Roma tomatoes
½ c. onion
2 cloves garlic
15 sprigs cilantro
3 serrano chiles
1 can beer
Cook beans in a pot as directed on package, then set aside. Slice chorizo into ½-inch rounds. Cook in a saucepan with water to avoid burning. Set aside. Cut bacon into small pieces and hot dogs into ½-inch rounds. Fry until crisp. Drain meat and set aside. Chop vegetables and fry in bacon grease for 3 to 4 minutes. Add cooked meat and vegetables to the pot of beans. Add beer and bring to a boil.
Roasted Nopales Salad
Serves 5Nopales are the young stems of prickly pear cacti, found at local Mexican grocery stores. “Cactus leaves are so nutritious,” says Silva. “They are good and filling.” Beware, however: They have a slimy texture.
Salad
NopalesRomaine lettuce, washed and cut
tomato, cut into wedges
avocado, cut into wedges
Clean needles of nopales and remove the thick skin with a vegetable peeler or sharp knife. Rinse and rub with olive oil. Grill about 4 minutes on each side. Remove from grill and slice into long strips. Marinate nopales strips in dressing for 10 minutes.
Dressing
¼ c. olive oil (plus a little extra for rubbing)juice of 1 lemon
½ clove garlic, finely chopped
10 to 15 slices of purple onion
salt and black pepper, to taste
Combine ¼ c. olive oil, lemon, garlic, onion, and salt and pepper. Arrange lettuce leaves, tomato, and avocado wedges on a separate plate. Remove nopales from marinade and add to platter. Sprinkle remaining dressing over the strips.
Mango Sundae
Serves 5vanilla ice cream
2 cans of mangos (or substitute 6 mangos)
white sugar
cinnamon
whipping cream
flour tortillas
vegetable oil
Cut flour tortillas into squares. Deep fry in vegetable oil. Drain oil. Sprinkle fried tortillas with cinnamon and sugar.
Purée one can of mangos in blender. Use sugar to sweeten the sauce to taste. Empty the other can of mangos onto a plate and cut pieces into smaller chunks.
Spoon vanilla ice cream into dish. Add mango chunks and puréed mango sauce to the top of the ice cream and finish off with whipped cream. Serve with sugared tortilla squares.
Provided by Saul Chauvez, head chef at Masa
Shrimp Cocktail, Las Fuentes Style
Serves 8This fresh Mexican-style shrimp cocktail has a zing!
Shrimp
2 lbs. 16-to-20 ct. shrimp,deveined and shelled5 quarts water
salt, to taste
Bring water and salt to a boil in a stockpot. Add shrimp and cook for 5 minutes. Remove from heat. Cool shrimp in cold water. Devein and shell. Cut shrimp in half and place in marinade for 4 to 6 hours.
Marinade
1 medium white onion, finely chopped2 serrano chiles, chopped
2 large tomatoes, finely chopped
¾ c. pimento-stuffed manzanilla olives, finely chopped
⅓ c. parsley, finely chopped
½ c. cilantro, finely chopped
2 c. ketchup
¾ c. extra virgin olive oil
2 oz. can pickled jalapeño strips with juice, finely chopped
2 Tbsp. Worcestershire sauce
1½ tsp. dried oregano, crushed
Mix onion, serrano chiles, tomatoes, olives, parsley, and cilantro. Stir in ketchup, oil, pickled jalapeño,Worcestershire sauce, oregano, and salt. Mix well.
Serve marinated shrimp in individual bowls or martini glasses. Garnish with cilantro and soda crackers.
Mezcal Margarita
Serves 1This margarita leaves behind a rich, smoky finish.
1¼ oz. Monte Alban Mezcal
¾ oz. Licor 43
4 oz. fresh margarita mix
Shake all ingredients with ice in a cocktail shaker. Pour drink over ice into a salt-rimmed glass.
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