STEAK FAJITAS
Provided by Tyler Florence
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the olive oil, cilantro, cumin, chipotles, garlic, lime juice, orange juice and 1 teaspoon salt in a 2-cup measuring cup or similar vessel. Using an immersion blender, puree the marinade until smooth. Transfer to a resealable plastic bag. Add the steak to the bag, then seal and shake to coat. Refrigerate for 2 to 4 hours.
- Preheat a ridged grill pan over medium-high heat (or prepare an outdoor grill).
- Drain the marinade from the steak and sprinkle liberally with salt and pepper. Lightly oil the grill pan. Grill the steak for 4 minutes per side for medium-rare. (Depending on the size of your grill pan, you may need to cook in batches.) Transfer to a cutting board to rest.
- Toss the bell peppers and onions with some olive oil and lime juice. Grill the vegetables until barely limp, 7 to 8 minutes.
- Turn any free burners to a medium-low flame. Place a tortilla on each flame and let char for 30 seconds to 1 minute. Flip and repeat on the second side. Wrap the tortillas in a clean tea towel to keep warm while you continue with the remaining tortillas.
- Thinly slice the steak on a diagonal, against the grain. Serve with the warm tortillas and grilled vegetables.
CARNE PICADA (SPICY GROUND BEEF)
This is served in Colombian restaurants as part of their "Mountain Platter" or "Bandeja Paisa". It is usually served with a fried egg on top, rice and beans, slice avocado, sweet fried plantains, corn cake and pork rinds (chiccharone).
Provided by threeovens
Categories Meat
Time 40m
Yield 4 portions, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in oil in a large skillet over medium low heat until translucent. Add jalapeno and cook about 10 minutes more. Remove onion and peppers and set aside.
- Raise heat to medium and quickly brown ground beef. Drain off fat and return onions and peppers. Add tomatoes, garlic, bouillon, salt and pepper to taste.
- Saute over low heat for 15 minutes.
- This can also be prepared using beef broth rather than the bouillon. You would add it at the same time, just cook until desired consistency.
Nutrition Facts : Calories 330.4, Fat 24, SaturatedFat 7.6, Cholesterol 77.1, Sodium 85.8, Carbohydrate 5.9, Fiber 1.6, Sugar 3.2, Protein 22.1
CARNE PICADA CON TOCINO (FAJITAS WITH BACON AND ONION)
This was my Mom's recipe. The meat is used to make tacos and is served with salsa, avocado and fresh cheese (queso ranchero). With a side of arroz rojo (Mexican rice) and a green salad it makes a quick and satisfying meal.
Provided by Mami J
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over high heat. Add the bacon and onion and cook, stirring often, until bacon begins to brown. With a spatula, slide the onion and bacon to the back side of the skillet.
- At this point the skillet should be very hot. Add the meat and generously season with salt and pepper.Brown on one side and turn over, add the lime juice.
- Reduce heat to medium-low and cover the skillet. Cook until the meat is tender and serve with accompaniments.
Nutrition Facts : Calories 398.9, Fat 31.9, SaturatedFat 11.9, Cholesterol 92.5, Sodium 249.7, Carbohydrate 2.9, Fiber 0.4, Sugar 1.2, Protein 23.5
TAQUITOS DE TOCINO (BACON TAQUITOS)
Steps:
- In large skillet, cook the bacon over medium heat until crisp; remove to paper towels to drain. Reserve the fat in the pan. Cut the bacon crosswise into 1-inch strips and put in a bowl. In the same skillet, saute the onions until golden brown. Using a slotted spoon, transfer the onions to the bowl with the bacon, add the honey and ancho and chipotle powders, and season to taste with salt.
- Fill a deep-fat fryer with oil, or add enough oil to a deep skillet to measure about 1 inch deep, and heat to 375 degrees F on an instant-read thermometer.
- Roll about 2 tablespoons of the filling mixture in each corn tortilla, secure with 2 toothpicks, and deep-fry until golden brown and crispy. Remove, drain on paper towels, discard the toothpicks, and serve immediately with radishes and shaved lettuce.
SLOW COOKER CARNE PICADA
A simple and delicious recipe for carne picada. Serve it in soft tacos, tacos dorados (fried tacos), burritos, quesadillas, or tostadas. Or as a main dish with a side of rice and beans.
Provided by Yoly
Categories Slow Cooker Beef Main Dishes
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss meat in flour mixture until well coated.
- Heat olive oil in a skillet over medium-high heat. Sear meat until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the meat in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sautè until softened and translucent, 3 to 4 minutes.
- Add meat, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until meat is tender and flavors have combined, 2 to 3 hours.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 9.6 g, Cholesterol 69.2 mg, Fat 15.2 g, Fiber 2.2 g, Protein 25.9 g, SaturatedFat 4.8 g, Sodium 216.6 mg
TOCINO (FILIPINO)
This is a Filipino breakfast meat , when served with Garlic fried rice and a fried egg this dish is called Tocilog. I usually also eat it with salted tomatoes. I'm am not claiming this recipe is authentic by any means, it also is made without any preservatives as authentic recipes usually include.
Provided by Xexe383
Categories Breakfast
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- mix all ingredients together in a large container with a lid.
- Adjust coloring as desired.(i prefer my tocino to look a bit more bold).
- Allow to stand in the refrigerator for at least 24 hours to allow flavors to permeate meat.
- It can also be stored in the freezer for later use.
- To prepare, place in a wide and deep skillet with around two cups of water. Simmer until meat is tender and water has evaporated.
- Add 2 to 3 tbsps oil and continue to cook until meat has caramelized, moving in pan regularly to prevent from burning.
Nutrition Facts : Calories 707.8, Fat 21.9, SaturatedFat 7.7, Cholesterol 194.9, Sodium 1447.3, Carbohydrate 58.1, Fiber 0.6, Sugar 55.1, Protein 67.1
AVOCADO TACOS
These are soft tacos filled with sauted onions, peppers, avocado and fresh salsa. Makes for a great lunch.
Provided by gailanng
Categories Lunch/Snacks
Time 20m
Yield 6 soft tacos
Number Of Ingredients 17
Steps:
- To Make Fresh Tomato Salsa: Mix together all ingredients, tomatoes through salt and pepper and refrigerate.
- Spray skillet with cooking spray. Lightly saute onion, green and red peppers.
- Cut avocado into 6 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Season with salt and pepper, if desired. Fold tortillas and serve.
Nutrition Facts : Calories 291.4, Fat 9.7, SaturatedFat 1.9, Sodium 754.9, Carbohydrate 45.5, Fiber 8, Sugar 8.9, Protein 8
BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
CITRUS ASADA FAJITAS
This is a perfect way to cook during the week; low prep time and no mess to clean up. Serve on homemade tortillas and all your fixins.
Provided by Timothy F. Koehler Sr.
Categories World Cuisine Recipes Latin American Mexican
Time P1DT20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
- Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 154.8 calories, Carbohydrate 5.1 g, Cholesterol 35.6 mg, Fat 8.6 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 3.5 g, Sodium 257.7 mg, Sugar 3.5 g
TOCINO (VERSION 6)
Make and share this Tocino (Version 6) recipe from Food.com.
Provided by Mebriella
Categories Filipino
Time P3DT15m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, mix together all the ingredients except the pork. The mixture should be evenly mixed without lumps.
- Massage the pork slices with the mixture made in the food processor. Ensure all pieces are evenly coated.
- Cover and let cure in refrigerator for 3 days. After 3 days its ready to cook. If you wish, it is now freezable at this point.
- To cook: In a large skillet, add the pork with 1/4 cup of water and 3 tablespoons of oil.
- Cook on medium high heat until all water evaporates and all that is left is the oil.
- Fry the pork in the leftover until pork turns a dark red color and it is slightly charred.
CARNE PICADA TACOS
Carne picada is a cross between carne asada and ground beef. These tacos are simple and easy. I top mine with cilantro, onions, a squeeze of fresh lime and salsa.
Provided by Yoly
Categories Tacos
Time 12m
Yield 4
Number Of Ingredients 6
Steps:
- Heat tortillas directly on a gas grill or in the microwave. Place 2 tablespoons carne picada on each tortilla. Top with onions, cilantro, and salsa. Serve with lime wedge.
Nutrition Facts : Calories 327.9 calories, Carbohydrate 28.4 g, Cholesterol 66.3 mg, Fat 10.4 g, Fiber 4.3 g, Protein 30.3 g, SaturatedFat 3.7 g, Sodium 131.4 mg
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