Cooking Weblog

Just like the taco shops in San Diego where I grew up. It took quite a few tries to get this one right but I think you will love it! This is one of my favorite recipes.

Ingredients: Meat

2lbs. flap meat or tri tip

1 small onion ( small dice )

1 lemon ( just the juice )

salt and pepper to taste

Method:

Cut meat into about 1/4 inch cubes. Season with salt and pepper ( the easy way to know how much salt and pepper is to spread out the meat into one layer, like a big hamburger patty and season liberally). Add lemon juice and onion. Put meat mixture into a ziplock bag and mix well. Refrigerate for at least 1/2 hour.

Ingredients: Pico De gallo

2 tomatoes ( small dice )

1/2 onion ( small dice ) ( red or white is best )

1 small jalapeno pepper ( fine dice )

1/4 cup fresh cilantro ( small chop )

1/2 lemon ( just the juice )

1/3 teas. salt

1/4 teas. pepper

1/4 teas. garlic powder

1 pinch dry oregano

1 pinch chili powder

1 pinch cumin

Method:

Add all ingredients into a bowl and mix well. Cover and refrigerate.

Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure to stir occasionally.

Another note: The heat in a jalepeno pepper comes from the membranes around the seeds so if you like it hot don’t remove the seeds. Caution, do not touch your face or eyes after cutting your jalepeno, it can burn you.

Ingredients: Guacamole

2 ripe avocados

1/4 cup pico de gallo

1 teas. salt

1/4 teas. pepper

1/2 lemon ( just the juice )

Method:

Cut avocados in half by running a knife all the way around the avocado from top to bottom. Hit the seed with the blade of your knife and give it a slight turn, this should loosen the seed for removal. Use a spoon to scoop out the meat of the avocado and add to a medium to big bowl. Add salt, pepper and lemon juice to the bowl and mash with a fork until you have the consistancy of chunky mashed potatoes. Stir in your pico de gallo and refrigerate.

Great tip for storing guacamole:

Guacamole will turn brown on you in a few hours. The lemon juice helps to counteract this but if you want to keep it fresh for more than a day you need to keep air completely away from it. I’ve heard of tricks like putting it in tupperware or ziplock bags, even covering with plastic wrap. The best way that I recommend is to put it in a clean bowl and flatten it to a smooth surface. You can then pour a thin layer of lemon juice or water over the top, this ensures that absolutely no air can get in to ruin your guacamole. When you are ready to use it again, simply pour all of the liquid off of the top and give it a stir. You will be able to keep the guacamole for at least 3 to 4 days.

Ingredients: Carne Asada Burritos

Carne Asada Meat

Pico De Gallo

Guacamole

Large flour tortillas

cooking oil ( I like olive oil for this )

Method:

Warm tortillas by microwaving them one at a time, or, heating on a griddle, or wrapping a few in foil and heating them for 10-15 minutes in a 350 degree oven. You want them warm and pliable for wrapping.

On high heat add about a teaspoon of olive oil to a medium size skillet, wait for it to start smoking. Add about 1/4 to 1/3 pound of the carne asada meat. Sear the meat until browned on all sides. Pour onto a warm tortilla just below the center of it and away from the sides ( you do not have to add olive oil between every batch, only when the pan starts to dry out ). Add guacamole and pico de gallo. Fold sides of the tortilla in and roll it up.

Note: It is better to batch cook the meat to get the desired sear. To much meat in your pan at one time will tend to steam the meat and make it chewy.

I hope you will try this little taste of Mexico and enjoy it as much as I do:-)

HAPPY COOKING!

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