Spicy Baked Lobster

Sometimes you want to make something really special for the person you love. Or you want to make a really special dinner for yourself. I talked to a couple of my friends about making this dinner and they seemed really scared of handling the lobsters. These funky looking crustaceans can be intimidating but hopefully after reading this you’ll want to attempt it at home.

Click here for the full recipe.

Lobster: 

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  • 1.5 tsp of pink Himalayan salt (if you don’t have it just use kosher or regular salt)
  • 1 tsp of ground black pepper
  • 1.5 tsp of paprika
  • 1 tsp garlic powder
  • 1 tsp of chili flakes (or however spicy you like it)
  • 1 tsp of chili powder
  • 4 tbsp of unsalted butter
  • juice of 1 lemon
  • 1 tbsp of chopped parsley
  • Oh and the glass of wine if a perk of being the chef!

Cooking: 

Heat an oven to 450F.

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In a small bowl mix the powdered ingredients. In a larger bowl melt the butter then add the chopped parsley. Add the dry ingredients and blend. Mix in the lemon juice.

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With kitchen scissors (you can use a knife but this is going to be harder) cut the lobster shells down the middle. Using your fingers (and patience) run your fingers down the sides to separate the lobster meat from the shell, be very careful the shells are sharp. Once the meat is separated carefully pull it out and lay it on top of the shell.

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Generously cover your lobster with the butter mixture.

In a 450F oven bake the lobster for 12-15 mins.

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Yum. Yum. Yum.

Serve with a side of garlic butter. Finely chop a clove of garlic. Add it to a small bowl of melted butter (about 1-2 tbsps) with a pinch of salt and a little lemon juice.

img_0839Yum…a little filet mignon, some mashed potatoes and roasted asparagus…Happy Whatever Day You’re Celebrating!

Buen Provecho!

Lobster: 

  • 1.5 tsp of pink Himalayan salt (if you don’t have it just use kosher or regular salt)
  • 1 tsp of ground black pepper
  • 1.5 tsp of paprika
  • 1 tsp garlic powder
  • 1 tsp of chili flakes (or however spicy you like it)
  • 1 tsp of chili powder
  • 4 tbsp of unsalted butter
  • juice of 1 lemon
  • 1 tbsp of chopped parsley

Cooking: 

Heat an oven to 450F. In a small bowl mix the powdered ingredients. In a larger bowl melt the butter then add the chopped parsley. Add the dry ingredients and blend. Mix in the lemon juice. With kitchen scissors (you can use a knife but this is going to be harder) cut the lobster shells down the middle. Using your fingers (and patience) run your fingers down the sides to separate the lobster meat from the shell, be very careful the shells are sharp. Once the meat is separated carefully pull it out and lay it on top of the shell. Generously cover your lobster with the butter mixture. In a 450F oven bake the lobster for 12-15 mins. Serve with a side of garlic butter. Finely chop a clove of garlic. Add it to a small bowl of melted butter (about 1-2 tbsps) with a pinch of salt and a little lemon juice.

Buen Provecho! 

our-growing-edge-badge

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things.

This month is hosted by Amanda at My Everyday Homemade.

Grouper Veracruz

I’ve recently been trying blue apron. Now this isn’t an endorsement and I’m not getting any advertising money but we really like it. I try to balance blue apron with my own recipes but it’s really nice to have everything already packaged and portioned for you. I also get some great ideas for recipes! This is a mixture of a few different ones and it is a winner!

Click here for the full recipe.

Sauce: 

  • 1/2 – 1 tsp of cubed jalapenos
  • 1/2 diced onion
  • 3 minced garlic cloves
  • 1/2 cup of chopped picholine olives
  • 1 lime
  • 1/4 cup of chopped cilantro
  • 1/4 cup of dry white wine
  • 1 tbsp of olive oil
  • 1 can of whole peeled tomatoes

Cooking: Heat a deep sauce pan to medium. Add olive oil, once olive oil is heated add onions. Cook onions for about 3 mins. Add garlic and cook for 1 min. Once garlic and onions are fragrant add olives and tomatoes and break tomatoes apart with the spoon. Add white wine and diced jalapenos and season with salt and pepper. Cook for 10-15 mins. Until thickened and saucy. Once thickened turned off heat and add 1/2 of the juice of 1 lime and the chopped cilantro.

Grouper:

  • 1 to 1.5 lbs of white fish (used grouper here but you can use catfish or cod)
  • A few tablespoons of rice flour
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • Salt and pepper
  • Capers
  • 2 tablespoons of olive oil


Cooking:

While the sauce is thickening, in a plate mix the rice flour and spice mixture. Pat the fish filets dry. Season with salt and pepper. Cover the seasoned fish in the flour spice mixture.


Heat a pan to medium and add 1.5 tbsp of olive oil. Place fish in the pan. Leave for approx. 4-5 mins on one side. Flip and cook for another 4-5 mins on the other side.


Crispy capers:

In a small pan add 1 tsp of olive oil and heat to medium-high. Add capers. Cook until crispy.


Farro:

  • 1 pkg of 10 oz of italian farro
  • 1 tsp of lemon zest
  • 2 tbsp of lemon juice
  • 3 oz of baby arugula
  • 1 minced garlic clove
  • 1 shallot pickled (dice, pour 1 tbs of pepper perfect vinegar and let sit for 10 mins)
  • 3 tbsp of extra virgin olive oil

Cooking: Cook farro according to package. In a bowl mix lemon zest, lemon juice, garlic, salt and pepper with olive oil. Once farro is cooked transfer to a bowl. Fluff and add lemon mixture, pickled shallots and arugula. Mix until all ingredients are combined.

 

On a plate, add sauce and farro. On top of the thick sauce place fish. Top with crispy capers and cilantro leaves.

Buen Provecho! 

Sauce: 

  • 1/2 – 1 tsp of cubed jalapenos
  • 1/2 diced onion
  • 3 minced garlic cloves
  • 1/2 cup of chopped picholine olives
  • 1 lime
  • 1/4 cup of chopped cilantro
  • 1/4 cup of dry white wine
  • 1 tbsp of olive oil
  • 1 can of whole peeled tomatoes

Cooking: Heat a deep sauce pan to medium. Add olive oil, once olive oil is heated add onions. Cook onions for about 3 mins. Add garlic and cook for 1 min. Once garlic and onions are fragrant add olives and tomatoes and break tomatoes apart with the spoon. Add white wine and diced jalapenos and season with salt and pepper. Cook for 10-15 mins. Until thickened and saucy. Once thickened turned off heat and add 1/2 of the juice of 1 lime and the chopped cilantro.

Grouper:

  • 1 to 1.5 lbs of white fish (used grouper here but you can use catfish or cod)
  • A few tablespoons of rice flour
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • Salt and pepper
  • Capers
  • 2 tablespoons of olive oil

Cooking:

While the sauce is thickening, in a plate mix the rice flour and spice mixture. Pat the fish filets dry. Season with salt and pepper. Cover the seasoned fish in the flour spice mixture.

Heat a pan to medium and add 1.5 tbsp of olive oil. Place fish in the pan. Leave for approx. 4-5 mins on one side. Flip and cook for another 4-5 mins on the other side.

Crispy capers:

In a small pan add 1 tsp of olive oil and heat to medium-high. Add capers. Cook until crispy.

Farro:

  • 1 pkg of 10 oz of italian farro
  • 1 tsp of lemon zest
  • 2 tbsp of lemon juice
  • 3 oz of baby arugula
  • 1 minced garlic clove
  • 1 shallot pickled (dice, pour 1 tbs of pepper perfect vinegar and let sit for 10 mins)
  • 3 tbsp of extra virgin olive oil

Cooking: Cook farro according to package. In a bowl mix lemon zest, lemon juice, garlic, salt and pepper with olive oil. Once farro is cooked transfer to a bowl. Fluff and add lemon mixture, pickled shallots and arugula. Mix until all ingredients are combined.

Buen Provecho! 

Potato Rolled Tacos

Living so far from home you miss the little things, laughing at the table with your family while they share gossip, being able to watch a football team that isn’t the Jets or the Giants but the thing I miss tremendously is the food! Mexican food, tacos, burritos, freshly made tortillas. There is one place that combines all of those things Lute’s Casino. They make some of the best potato tacos you’ve ever had and a fantastic salsa to go with it…here’s my attempt at replicating that memory 🙂 Oh and added a new one with some chicken flautas!

Click here for the full recipe.

Potato Tacos: 

  • 2-3 russet potatoes, peeled and large diced
  • 3 cloves of garlic
  • 1 stick of butter
  • salt and pepper
  • corn tortillas – about 9-10

Cooking: In a big pot of cold water, add the potatoes and garlic cloves. Season with 1 tsp of salt. Boil until the potatoes are fork tender. Drain them, add the stick of butter and mash it all up. Season with salt and pepper to taste. Set aside.

Chicken Tacos: 

  • 2 chicken breasts
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 1 handful of peppercorns
  • 2 tsp of paprika
  • 1 tsp of oregano
  • 1 garlic cloves
  • 2 bay leaves
  • 1 tbsp of salt

Cooking: Add all the ingredients in small pot with water about 1 inch from the top. Boil the chicken for 15-17 mins. When you shred you might find it slightly underbooked but that’s ok you want that or else the chicken will overcook in the fryer. Once its shredded set aside.

Taco Cooking: 

Heat oil to 350F. Wrap the tortillas in a slightly damp towel and put warm them in the microwave for 45 seconds. In the warm tortillas add two tablespoons of the mashed potatoes and roll it into a flauta. Hold closed with toothpicks. Fry in a deep pan for 3-5 mins until the tortillas are crispy.

Salsa: 

  • 2 tomatoes
  • 1 jalapeno
  • 2 garlic cloves
  • 2 tsps of oregano

Cooking: In a small pot boil the tomatoes, jalapenos and garlic cloves. In a blender, blend all the ingredients, including the skin off the boiled vegetables. Add crushed oregano and salt to taste. Dont overblend, you want a little texture to the salsa.

To serve add some mayonnaise, salsa and cotija or shredded cheese to the tops of the tacos.

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Buen Provecho! 

Full Recipe:

Potato Tacos: 

  • 2-3 russet potatoes, peeled and large diced
  • 3 cloves of garlic
  • 1 stick of butter
  • salt and pepper
  • corn tortillas – about 9-10

Cooking: In a big pot of cold water, add the potatoes and garlic cloves. Season with 1 tsp of salt. Boil until the potatoes are fork tender. Drain them, add the stick of butter and mash it all up. Season with salt and pepper to taste. Set aside.

Chicken Tacos: 

  • 2 chicken breasts
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 1 handful of peppercorns
  • 2 tsp of paprika
  • 1 tsp of oregano
  • 1 garlic cloves
  • 2 bay leaves
  • 1 tbsp of salt

Cooking: Add all the ingredients in small pot with water about 1 inch from the top. Boil the chicken for 15-17 mins. When you shred you might find it slightly underbooked but that’s ok you want that or else the chicken will overcook in the fryer. Once its shredded set aside.

Taco Cooking: 

Heat oil to 350F. Wrap the tortillas in a slightly damp towel and put warm them in the microwave for 45 seconds. In the warm tortillas add two tablespoons of the mashed potatoes and roll it into a flauta. Hold closed with toothpicks. Fry in a deep pan for 3-5 mins until the tortillas are crispy.

Salsa: 

  • 2 tomatoes
  • 1 jalapeno
  • 2 garlic cloves
  • 2 tsps of oregano

Cooking: In a small pot boil the tomatoes, jalapenos and garlic cloves. In a blender, blend all the ingredients, including the skin off the boiled vegetables. Add crushed oregano and salt to taste. Dont overblend, you want a little texture to the salsa.

To serve add some mayonnaise, salsa and cotija or shredded cheese to the tops of the tacos.

Bacon Tomato Potato and Lime Fish

Being healthy is important, but I suck at dieting. Once I tell myself I shouldn’t eat something I get really hungry, usually craving the one thing I told myself not to eat. So instead of depriving myself I’m trying to incorporate healthy foods into my diet.

I know, bacon is the first thing in the title…baby steps…introducing fish into the diet!

Click here for the full recipe.

Lime Fish: 

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  • 1 1/2 lbs white fish
  • 1 tbsp butter
  • 3 tbsp of persian lime olive oil (if you can’t find it add juice of 1/2 lime to 2 tbsp of olive oil)
  • pink himalayan salt & ground pepper
  • 1 1/2 tbsp capers

Cooking: Ensure the fish is free of bones. Season with salt and pepper. Take 2 tbsp of olive oil and pour over fish. Ensure the fish is covered with it. Let it sit for 15 mins.

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In a medium hot non-stick pan add 1 tbsp of butter and 1 tbsp of olive oil. Cook fish 3-4 mins per side.

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Once cooked sprinkle capers over fish.

Bacon & Tomato Potatoes:

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  • 2 potatoes
  • 5 pieces of bacon
  • 3 tbsp of butter
  • salt and pepper
  • 1 box of cherry tomatoes
  • 1 tbsp of garlic powder

Cooking: Cook the bacon until desired crispiness. Remove bacon and half of the bacon grease.

Add 1 tbsp of butter. Melt Butter. Add potatoes, season with salt, pepper and garlic powder. Cover for 10 mins. Uncover. Cook for additional 5 mins. Add cherry tomatoes, taste for seasoning. Cook for 4 more mins. Add chopped bacon. Cook for 1 more min.

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Plate.

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Add capers.

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Buen Provecho! 

Lime Fish:

  • 1 1/2 lbs white fish
  • 1 tbsp butter
  • 3 tbsp of persian lime olive oil (if you can’t find it add juice of 1/2 lime to 2 tbsp of olive oil)
  • pink himalayan salt & ground pepper
  • 1 1/2 tbsp capers

Cooking: Ensure the fish is free of bones. Season with salt and pepper. Take 2 tbsp of olive oil and pour over fish. Ensure the fish is covered with it. Let it sit for 15 mins. In a medium hot non-stick pan add 1 tbsp of butter and 1 tbsp of olive oil. Cook fish 3-4 mins per side. Once cooked sprinkle capers over fish.

Bacon & Tomato Potatoes:

  • 2 potatoes
  • 5 pieces of bacon
  • 3 tbsp of butter
  • salt and pepper
  • 1 box of cherry tomatoes
  • 1 tbsp of garlic powder

Cooking: Cook the bacon until desired crispiness. Remove bacon and half of the bacon grease. Add 1 tbsp of butter. Melt Butter. Add potatoes, season with salt, pepper and garlic powder. Cover for 10 mins. Uncover. Cook for additional 5 mins. Add cherry tomatoes, taste for seasoning. Cook for 4 more mins. Add chopped bacon. Cook for 1 more min. Add Capers. Buen Provecho! 

Chipotle Flank Steak

Steak tacos are amazing…I have yet to meet someone who doesn’t like them. However, they can get a little boring. So to spice them up (literally and figuratively) you can add a little chipotle marinade and some pickled red onion for crunch!

Click here for the full recipe.

Chipotle Flank Steak: 

  • 1 1/4 lb flank steak
  • 3 chipotle peppers w/ adobo sauce
  • Meat Tenderizer Seasoned
  • Adobo Seasoning
  • lime juice
  • 1/2 red onion (sliced thin)
  • 1/2 cup apple cider vinegar pepper perfect
  • 1 cup water
  • 1 tbsp sugar
  • 1 1/2 tsp kosher salt
  • 1 avocado sliced

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Cooking: In a bowl add the lime juice to the flank steak, make sure both sides are coated. Follow by seasoning the flank steak with equal parts Adobo seasoning and Meat Tenderizer. Add chopped/mashed chipotles and ensure to rub on both sides of the meat. Cover with plastic wrap and put in fridge for about an hour.

While the meat is marinating in a small bowl whisk together the vinegar and sugar. Add the water and salt. Whisk until salt and sugar is dissolved. Add the red onion. Place into a jar with a lid. Close the lid and put in the fridge for at least 15 mins. The longer it sits the better it tastes.

In a skillet heated to medium high, brown the meat for about 2 mins each side. Lower heat to medium. Slice up the meat and add back to the pan.

Heat up flour or corn tortillas, whichever is your preference and add steak, avocado, pickled onion and shredded cheese.

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Buen Provecho! 

Chipotle Flank Steak: 

  • 1 1/4 lb flank steak
  • 3 chipotle peppers w/ adobo sauce
  • Meat Tenderizer
  • Adobo Seasoning
  • lime juice
  • 1/2 red onion (sliced thin)
  • 1/2 cup apple cider vinegar pepper perfect
  • 1 cup water
  • 1 tbsp sugar
  • 1 1/2 tsp kosher salt
  • 1 avocado sliced

Cooking: In a bowl add the lime juice to the flank steak, make sure both sides are coated. Follow by seasoning the flank steak with equal parts Adobo seasoning and Meat Tenderizer. Add chopped/mashed chipotles and ensure to rub on both sides of the meat. Cover with plastic wrap and put in fridge for about an hour.

While the meat is marinating in a small bowl whisk together the vinegar and sugar. Add the water and salt. Whisk until salt and sugar is dissolved. Add the red onion. Place into a jar with a lid. Close the lid and put in the fridge for at least 15 mins. The longer it sits the better it tastes.

In a skillet heated to medium high, brown the meat for about 2 mins each side. Lower heat to medium. Slice up the meat and add back to the pan.

Heat up flour or corn tortillas, whichever is your preference and add steak, avocado, pickled onion and shredded cheese.

Buen Provecho! 

Chorizo and Shrimp Tacos! 

Labor Day weekend is all about the food! We get people together and host parties. I’m always looking for something new to serve that is delicious but also easy to make for a large group of people. This recipe is all of those things and more. It is so yummy, very quick and can easily be made for 2 people or 20! 

So continuing on my pledge of my love of chorizo I bring you Shrimp and Chorizo tacos with an avocado crema! 

Click here for the full recipe.

Bring on the Yum!

Chorizo and Shrimp Tacos: 

  • 1 lb of 16/20 count shrimp, peeled and deveined
  • 3 pork Mexican chorizo links
  • 1 tbsp of butter
  • 2 tsps of paprika
  • 1 tsp of cumin
  • 2 tsps of chili powder
  • 1/4 cup of mayonnaise
  • 1/4 cup Mexican crema (sour cream also works)
  • 1 tsp of lime juice
  • 1 avocado
  • 1/4 diced onion
  • 1 diced Roma tomato
  • Salt and pepper to taste

Cooking: 

In a bowl season the shrimp with paprika, cumin, chili powder, salt and pepper. Set aside. 

In a big pan heated to medium add diced onion. Cook until softened but before they are browned. 


Add the chorizo and once it is starting to brown add the tomatoes. Cook those down until all the ingredients combine. 


Remove from pan and set aside. Leave the brown bits and add a tablespoon of butter. Melt the butter. 

Butter!!!

Add the seasoned shrimp and cook until all the pink is gone. About 1-2 minutes. Remove and set aside.

Shrimp!


 

In a small blender add the avocado, mayo, crema, lime juice, salt and pepper. Blend until nice and smooth. Taste for seasoning. 

Deconstructed avocado crema

Heat some flour tortillas. Place chorizo, shrimp then top with avocado crema. 

Want to eat this…now…

Buen Provecho

Full Recipe: 

Chorizo and Shrimp Tacos: 

  • 1 lb of 16/20 count shrimp, peeled and deveined
  • 3 pork Mexican chorizo links
  • 1 tbsp of butter
  • 2 tsps of paprika
  • 1 tsp of cumin
  • 2 tsps of chili powder
  • 1/4 cup of mayonnaise
  • 1/4 cup Mexican crema (sour cream also works)
  • 1 tsp of lime juice
  • 1 avocado
  • 1/4 diced onion
  • 1 diced Roma tomato
  • Salt and pepper to taste

Cooking: 

In a bowl season the shrimp with paprika, cumin, chili powder, salt and pepper. Set aside. In a big pan heated to medium add diced onion. Cook until softened but before they are browned. Add chorizo and once it is starting to brown add the tomatoes. Cook those down until all the ingredients combine. Remove from pan and set aside. Leave the brown bits and add a tablespoon of butter. Melt the butter. Add the seasoned shrimp and cook until all the pink is gone. About 1-2 minutes. Remove and set aside. In a small blender add the avocado, mayo, crema, lime juice, salt and pepper. Blend until nice and smooth. Taste for seasoning. Heat some flour tortillas. Place chorizo, shrimp then top with avocado crema. 

Buen Provecho! 

Chorizo and Steak Tortas

Tortas are very popular in Mexican cuisine. They come in very different varieties, but the basic make up is meat (steak, adobo, chicken) with fillings such as avocado, mayonnaise/sour cream, jalapenos, tomatoes and onion in a pan birote (oblong crusty white sandwich roll). You can also find tortas ahogadas (which means drowned) that are covered in a red sauce. Those are tasty but the bread gets soggy and hard to pick up. Good tortas are hard to find but my two favorite torta spots are Los Perricos in San Luis, Mexico and at Sr. Sol in Athens, Ga.

Click here for the full recipe.

Tortas:

  • Pan Birrote (also called bolillo, or pan frances, an oblong white crusty bread)
  • 1 lb of seasoned skirt steak (see Carne Asada recipe for seasonings)
  • 1 Roma tomato
  • 1 avocado
  • 2 chorizo links
  • Queso Fresco or Shredded Mexican cheese, which ever you prefer

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Cooking: Season skirt steak with desired seasoning and let marinate for 30 mins to 8 hours.

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Remove chorizo from casing. In a pan heated to medium cook chorizo until it crumbles and is browned.

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In the same pan you cooked the chorizo, cook the skirt steak until browned.

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Once steak is cooked chop up into cubes. Toast the pan birrote only on the outsides.

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Assemble! Cut the pan birrote down the center but not all the way through. Add the carne asada then top with chorizo.

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Follow with your desired toppings. I used avocado slices, tomatoes, queso fresco and chipotle mayonnaise.

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Yum!

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Buen Provecho!

Tortas:

  • Pan Birrote (also called bolillo, or pan frances, an oblong white crusty bread)
  • 1 lb of seasoned skirt steak (see Carne Asada recipe for seasonings)
  • 1 roma tomato
  • 1 avocado
  • 2 chorizo links
  • Queso Fresco or Shredded Mexican cheese, which ever you prefer

Cooking: Season skirt steak with desired seasoning and let marinate for 30 mins to 8 hours. Remove chorizo from casing. In a pan heated to medium cook chorizo until it crumbles and is browned. In the same pan you cooked the chorizo, cook the skirt steak until browned. Once steak is cooked chop up into cubes. Toast the pan birrote, only on the outsides. Assemble! Cut the pan birrote down the center but not all the way through. Add the carne asada then top with chorizo. Follow with your desired toppings. I used avocado slices, tomatoes, queso fresco and chipotle mayonnaise.

Buen Provecho! 

Chorizo and Chicken Tacos!

Chorizo, Chorizo, Chorizo! This is one of my favorite things to eat. My papa used to make it pretty much every weekend for breakfast. Its amazing with potatoes and/or eggs, or just by itself with some beans. I wasn’t able to find Mexican chorizo for some time since I moved up north and I have definitely been missing it. But luckily I was able to find a little store in Staten Island that sells amazing Mexican chorizo.

For those of you that may not know Mexican chorizo, it is made of ground beef or pork (there are other varieties, such as soy and chicken but I’ve never tried those) and is usually a deep red color. It is seasoned with chili powder, garlic, salt, paprika and lots of other deliciousness. The main signature of Mexican chorizo, besides the color, is that it crumbles when you’re cooking it, resembling finely minced meat.

Since I’ve no found chorizo again I have been trying to find new ways to incorporate it into my dishes. So here’s part one of a three part chorizo series!

Click here for the full recipe.
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Chorizo and Chicken! 

  • 1 lb of chicken breasts, cut into cubes
  • 1 4 inch link of Mexican chorizo
  • 1 tbsp of garlic salt
  • 1 tbsp of chili powder
  • 1 tbsp of cumin
  • 1 tbsp of paprika
  • 1/2 tsp of black pepper
  • Shredded mexican cheese

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Cooking: Season the cubed chicken breasts with the cumin, paprika, garlic salt and pepper. Let sit for 20 mins.

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In a pan over medium heat cook the chorizo until it crumbles and gets a dark red color.

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Add chicken and cook together. Once the chicken is cooked heat up some flour or corn tortillas and add shredded cheese and a chipotle cream. See Patatas Bravas post for the recipe.

Buen Provecho! 

Ingredients: 

  • 1 lb of chicken breasts, cut into cubes
  • 1 4 inch link of Mexican chorizo
  • 1 tbsp of garlic salt
  • 1 tbsp of chili powder
  • 1 tbsp of cumin
  • 1 tbsp of paprika
  • 1/2 tsp of black pepper
  • shredded mexican cheese

Cooking: Season the cubed chicken breasts with the cumin, paprika, garlic salt and pepper. Let sit for 20 mins. In a pan over medium heat cook the chorizo until it crumbles and gets a dark red color. Add chicken and cook together. Once the chicken is cooked, warm some flour or corn tortillas, add shredded cheese and a little chipotle mayo. See Patatas Bravas post for the chipotle mayo recipe.

 

Green Chili Baby Back Ribs

Everyone loves Baby Back Ribs…I mean there’s even a song about them. But we live busy lives and don’t always have time to slow cook some delicious ribs. Sometimes we want some less time consuming but equally tasting spicy, tangy, green chili ribs!

Click here for the full recipe.

Ribs:don-enrique-chile-arbol-61553

  • 1 rack of ribs, sliced
  • 3 garlic cloves
  • 6 tomatillos (skins off)
  • lemon pepper seasoning
  • garlic salt
  • Chili de arbol (2-4 depending on how spicy you want it)

Cooking: Season the ribs with garlic salt and lemon pepper on both sides.

Sauce: Boil the tomatillos, chili de arbols and 1 tsp of salt.Taste for salt and add as necessary. Let cool and blend until smooth.

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In a deep wide pan layer the ribs and add water until the ribs are almost completely covered.

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Cover with lid but don’t let it sit all the way on. Boil for 25 mins.

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Flip the ribs and boil for another 25-30 mins until the water evaporates.

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Once the water is completely evaporated add the sauce.

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Once the sauce is added cook on low for another 5-10 mins. Serve over white rice.

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Buen Provecho! 

Ribs:

  • 1 rack of ribs, sliced
  • 3 garlic cloves
  • 6 tomatillos (skins off)
  • lemon pepper seasoning
  • garlic salt
  • Chili de arbol (2-4 depending on how spicy you want it)

Cooking:

Sauce: Boil the tomatillos, chili de arbols and 1 tsp of salt. Taste for salt and add as necessary. Let cool and blend until smooth.

Season the ribs with garlic salt and lemon pepper on both sides. In a deep wide pan layer the ribs and add water until the ribs are almost completely covered. Cover with lid but don’t let it sit all the way on. Boil for 25 mins. Flip the ribs and boil for another 25-30 mins until the water evaporates. Once the water is completely evaporated add the sauce. Once the sauce is added cook on low for another 5-10 mins. Serve over white rice.

Machaca!

I don’t know how many people have heard of Machaca but essentially it is dried meat, usually beef that is then rehydrated. It’s a very common dish in Mexican cuisine. I grew up eating it mostly in the burrito form or as you’ll see below scrambled with eggs!

Click here for the full recipe.

Machaca:

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  • 2 1/2 cups of dried meat (this happens to be dried beef)
  • 3 eggs
  • 1/4 cup of vegetable oil
  • 1 onion finely diced
  • 2 roma tomatoes finely diced
  • 1 can of diced green chilis (you’ll see a picture later)

Cooking:

In a big pan add the vegetable oil and heat until you see ripples in the oil. Add the onions and sauté until lightly browned.

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Add the dried beef.

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You’ll start to see it rehydrating and then starting to brown.

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Add the egg.

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Once the egg is scrambled and mixed in add the green chilis and tomatoes.

Then just cook until everything is combined. Serve on a tortilla with salsa drizzled on top.

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Machaca:

  • 2 1/2 cups of dried meat (this happens to be dried beef)
  • 3 eggs
  • 1/4 cup of vegetable oil
  • 1 onion finely diced
  • 2 roma tomatoes finely diced
  • 1 can of diced green chilis (you’ll see a picture later)

Cooking:

In a big pan add the vegetable oil and heat until you see ripples in the oil. Add the onions and sauté until lightly browned. Add the dried beef. You’ll start to see it rehydrating and then starting to brown. Add the egg. Once the egg is scrambled and mixed in add the green chilis and tomatoes. Then just cook until everything is combined. Serve on a tortilla with salsa drizzled on top.

Buen Provecho!