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
CARNE GUISADA TACOS
Provided by Food Network
Time 2h
Yield 15 to 17 servings
Number Of Ingredients 7
Steps:
- Bring 1/2 gallon water to a boil. Add the beef and cook for about 1 1/2 hours. Add the salt and chili blend and cook for another 15 minutes.
- Start the roux: Heat the oil in a pot over medium heat and stir in the flour until thick. Then add to the beef and water. Stir and let simmer until it comes together.
- Keep warm and serve on flour tortillas with cheese, if desired.
CARNE ASADA TACOS
Steps:
- Slice the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat the grill or heat a dry cast iron skillet until smoking. Sear the meat until light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut into 1/2-inch wide strips and reserve in a bowl with the juices. For carne asada tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack two tortillas and layer with carne asada strips. Top with a tablespoon of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices.
- Combine all of the ingredients in a blender and puree until smooth.
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.
AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g
CARNE CON CHILIES
This delicious tomatillo-based sauce can be made with beef, pork or chicken though it is traditionally served with pork. Unfortunately, I don't have precise measurements of the seasonings, but do some tasting along the way! Serve it over rice for a delicious Mexican dish!
Provided by trooworld
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Slice pork chops into strips, and season with pepper, garlic powder and seasoning salt. Squeeze lime juice over pieces.
- Heat a skillet over medium heat. Add fat, and cook, stirring until pan is coated. Remove fat, and put the seasoned meat in the pan. Fry until browned, about 5 minutes.
- At the same time, make the green sauce. Combine the tomatillos, tomato, jalapenos, and dried chilies in a saucepan. Bring to a boil, and cook until soft. Drain excess liquid, and transfer to a blender or food processor along with the garlic and salt. Blend until smooth.
- Pour sauce over the meat in the pan, and simmer for 15 minutes to blend all of the flavors. Taste, and adjust salt and pepper if necessary.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 8.3 g, Cholesterol 40.8 mg, Fat 13.2 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 4.7 g, Sodium 433.9 mg, Sugar 4.1 g
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