Spicy Tequila Fajitas

Here's my special kicked up take on fajitas... more habanero please!

2lb Flap meat (Carne Ranchera)

1 Red bell pepper

1 Green bell pepper (sliced)

1 small onion (sliced)

1 tomato (sliced)

(2 habanero peppers (thinly sliced)

1-2 shots Tequila

Pinch of Cumin

Salt & pepper to taste

Slice all veggies & set aside. Pre heat a large skillet. 

Season meat with salt, pepper & cumin. Sear on both sides until brown (about 2-3 mins per side).

Take meat out, allow to rest on your cutting board for about 10mins. Then cut into strips.

 Throw veggies in and sauté for about 4 mins until slightly tender. Take veggies out onto a plate, throw sliced meat back into the skillet, make a hole in the center of the pan & pour in the

  Tequila shots.. Yay PARTY!! 

Mix meat into the tequila & cook for 1 min, pour veggies back in & incorporate all together. 

Turn heat off!!

Serve!!!

 It's spicy & has a kick... I love taking chances with food, I hope you enjoy this dish as well!

Enjoy!!!

Chilaquiles (Fried tortilla w/ Red Chile Sauce)

If I could make these everyday.... would I? Heck YES!

My significant other & I argue about which way is the "right" way to make these... of course I say I'm right. His way: scramble eggs into the finally product... yes its delish but that isn't called chilaquiles, it would then be called chilaquiles con huevo!!! Anyhow... Lets talk business.

RECIPE:

5-6 dried pasilla chile's (Roasted over a flame until char)

1 small garlic clove

1 thin slice of onion

1/2 Tb salt

1/2 cup of water

splash of milk (mom's way)

Add ingredients into the blender & puree for a while until very smooth.

Heat up oil in a small pot & add 1 Tb of flour.. Mix until bubbles..

*** Thickness of sauce should coat a spoon!

Grab a fine mesh strainer & pour in sauce in batches.. Gently tap on the edge of the strainer to allow sauce to flow thru... & Mix in with flour.

Heat sauce thru until gently begins to simmer & its ready! Taste & adjust seasonings accordingly.

At this point Congratulate yourself if its spicy but tasty... because you have also just made the most basic RED Enchilada sauce! YAY!! (Can be used on cheese, chicken, beef enchiladas) Your Welcome ;)

Cut in whatever shape you prefer & fry your tortillas up... drain & pour in some sauce until its saucy enough for you & add some cheese & maybe some diced or sliced onion..

 Or go a set further & saute your onion & then pour the sauce... garnish with cilantro!

Don't forget your eggs!

ENJOY!!

Grilled Salsa

I believe Labor Day weekend is coming up. Perfect excuse to hang out with family & friends, enjoy the outdoors and try this fabulous grilled salsa!!

RECIPE:

4 Tomatoes

4 Jalapenos

3 Serrano peppers

1/4 onion (finely chopped)

Cilantro (chopped)

Salt & Pepper (to taste)

* Amount of peppers is completely up to you! Keep in mind depending on the heat these peppers

are packing & the heat levels you can endure is what you would add.

(Serrano Pepper are spicier than Jalapenos & may be omitted)

Heat up grill, add veggies (tomato & peppers)

Meanwhile chop the onion & cilantro, set aside.

Until tomatoes & peppers have a uniform 'char' (black burned sections),

you know they are ready.

*Place peppers in a zip-lock bag and close.. allow peppers to sit in this steam bath for 5 minutes.

 (This allows skins to loosen for easy peeling)

Peel & place tomatoes in a bowl and begin mashing with a cup (leave it chunky)

If you have a "MOLCAJETE" on hand, use it ;)

Take peppers out of the bag, peel & chop! (Wash your hands)

Add desired amount of peppers, chopped onions & cilantro to the tomatoes. (Season)

Mix to combine all ingredients!

ENJOY!

I owe my FIL for introducing me to this salsa <3

Salsa Verde

Green Salsa with Roasted Baby Tomatillo's makes

 a perfect topping for tacos or a great dipping salsa with chips!

RECIPE:

1 cup of baby Tomatillo's or 5 regular

2 Serrano Peppers

1 Jalapeno

slice of onion

1 garlic clove

bunch of fresh Cilantro

Salt & Pinch of ground cumin

Heat up a cast iron (comal) and begin roasting the tomatillos until all side are evenly ...roasted!

Remove and add to blender, follow by adding serrano & jalapeno peppers (roast evenly as well).

(add to blender)

Add in garlic clove, onion, cilantro leaves, and seasonings.

BLEND (this salsa can be chunky or well blended)

ENJOY!

A Salsa's spicy content ultimately depends on the heat from the peppers, you can always add more or less :)