Cactus Fruit (Prickly Pear) Lime Tequila Coolers

February 22nd, 2011 § 0 comments § permalink

Makes 1 cocktail

INGREDIENTS

1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)

DIRECTIONS

Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer.
Serve over ice garnish with a lime wedge.

Cactus Fruit Syrup

Makes approximately 2 cups

INGREDIENTS

1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar

DIRECTIONS

In a small saucepan over medium heat add cactus fruit, water and sugar. Bring to a boil and then reduce heat and let simmer gently for about 5 minutes. Cool, blend and strain.

Lime Syrup

INGREDIENTS

1 cup lime juice
1 cup sugar-in-the-raw
2 tablespoons lime zest

DIRECTIONS

In a medium saucepan, over medium-low heat, add lime juice, sugar-in-the-raw and lime zest and warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Cumin-Zucchini & Bell Pepper Tacos

February 23rd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

1 tablespoon canola oil
1 white onion, sliced thin
2 zucchinis, cut in half lengthwise and sliced thin
1 red bell pepper, sliced in strips
1 jalapeño, deseeded and thinly sliced
Juice and zest of 1 lime
1 teaspoon cumin
Salt
Tortillas, for serving

DIRECTIONS

In a large sauté pan, over medium heat, add canola oil. Sauté sliced onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, 7 minutes more. Add lime juice, zest, cumin and season with salt. Serve with tortillas.

Fresh Guacamole

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

4 avocados, ripe and soft, but not mushy
¼ cup fresh cilantro leaves, chopped fine
¼ cup tomatoes, chopped fine
¼ cup white onions, chopped fine
1 jalapeño, seeded and chopped fine
1 teaspoon cumin powder
Salt
Juice of 3 limes

DIRECTIONS

In a large mixing bowl mash avocados one by one with a large fork until chunky, but relatively smooth.
Add cilantro, tomatoes, white onions, jalapeño, and cumin. Continue to mash and mix all ingredients and then add a few pinches of salt and mix well. Begin to juice the limes into the guacamole one by one mixing and mashing after each one. Taste the guacamole and adjust seasoning if needed, and more salt, pinch by pinch until desired flavor, which will be approximately 3 teaspoons of salt in total.

Fresh Tomato Salsa

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

3 tomatoes, chopped fine
¼ cup white onion, chopped very fine
¼ cup red bell peppers, chopped very fine
¼ cup fresh cilantro leaves, chopped fine
1 jalapeño pepper, seeded and chopped fine
½ teaspoon cumin
Juice of 2 limes
Salt

DIRECTIONS

Mix all ingredients in a medium-sized mixing bowl until well combined. Add salt to taste.

Fresh Tortillas (Masa Fresca)

February 23rd, 2011 § 0 comments § permalink

Makes 1 pound masa (10 small tortillas)

INGREDIENTS

1 teaspoon sea salt
1 cup masa harina
¾ cups very hot water

DIRECTIONS

Mix the salt and the masa harina together and then add the hot water a little bit at a time, until the mixture resembles a course meal. Mix it together and form dough. Turn dough onto a clean dusted surface and knead until pliable and smooth, about 5-7 minutes. If the dough is sticky add more masa, if the dough is dry add a little bit more hot water. Once the dough is formed into a soft dough, form into a disk shape, wrap in plastic wrap and refrigerate for at least an hour. Divide the dough into 15-18 small balls. Place each ball of dough between 2 layers of plastic wrap and press into a tortilla press. Place the cooked tortillas on a hot pan (cast iron or flat grill type pan is best) and cook on each side about 45 seconds or until lightly browned. Place the tortillas in a warm towel while the others are cooking.

Jamaican Jerk Pulled Pork Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

½ a medium yellow onion, chopped
2 cloves garlic, chopped
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
1 pound pork butt
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
Tortillas, for serving

For garnish:

Mangoes
Pickled onions

DIRECTIONS

In a food processor place all ingredients except the pork butt, lime juice, orange juice and cider vinegar.
Pulse until the mixture is ground into a course paste. Rub the mixture all over the pork butt, let stand for 10 minutes. In a large cast iron pan over high heat, add canola oil. Brown the pork butt so that all sides are well seared. Add the lime juice, orange juice and cider vinegar; stir scraping the bottom of the pan to remove the cooked bits and pieces. Add the entire mixture to a heated crock pot and let cook for about 4 hours or until pork butt falls apart. Take the port butt out and pull apart with a fork and then place back in the crock pot and cook for another 10 minutes. Serve on tortillas with mangoes and pickled onions.

Pickled Red Onions

February 22nd, 2011 § 0 comments § permalink

Makes 2 cups

INGREDIENTS

1 large red onion, cut in half and sliced thin
1 jalapeño, sliced in half, deseeded and sliced thin
½ cup lime juice
Zest of one lime
¼ cup citrus champagne vinegar or white vinegar
½ cup water
½ cup sugar in the raw
3 teaspoons salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds

DIRECTIONS

In a medium sauce pan filled with boiling water, blanch the red onions and jalapeño for 1 minute and set aside. In a medium bowl, whisk together, lime juice, water, vinegar, sugar, salt, peppercorns and coriander. Once the sugar has dissolved add the onions and jalapeño, transfer to a glass jar and let stand for at least 6 hours. Store the pickled red onions for up to 3 weeks in the refrigerator.

Salsa Rojo (Red Sauce)

February 23rd, 2011 § 0 comments § permalink

Makes approximately 1½ cups

INGREDIENTS

1 tablespoons olive oil
2 medium dried red chilies, seeded and chopped (stems included)
½ a medium yellow onion, chopped
½ a poblano pepper, seeded and chopped
1 medium tomato, chopped
½ tablespoons tomato paste
2 tablespoons fresh cilantro leaves
1 clove garlic, chopped
½ teaspoon cumin
¼ teaspoon cumin seeds
¼ teaspoon smoky chili powder
1 teaspoon salt
½ cup water (or chicken broth)

DIRECTIONS

In a medium sauté pan, heat oil over medium heat. Sauté chilies, onions, and poblanos until tender, 5 to 7 minutes. Add tomatoes, tomato paste, cilantro, garlic, spices, salt and water, and bring to a boil. Let simmer for about 15-20 minutes. Let cool and process in blender.

Salsa Verde (Green Sauce)

February 23rd, 2011 § 1 comment § permalink

Makes approximately 1½ cups

INGREDIENTS

¼ pound tomatillos, husks removed, cut in quarters
1 poblano chili pepper, seeded and chopped
¼ teaspoon cumin
¼ cup water
¼ teaspoon salt
¼ cup fresh cilantro leaves
2 tablespoons half-and-half
Juice of 1 lime

DIRECTIONS

Place the tomatillos, poblano peppers, cumin, salt, and water in a medium sauce pan, and boil for about 15-20 minutes or until tomatillos are soft. Take off burner, and allow to cool for about 30 minutes. Transfer tomatillo mixture to a blender, and add cilantro, half-and-half, and lime juice. Blend until smooth. Refrigerate.

Shredded Chipotle Chicken Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

½ tablespoon cumin
½ tablespoon chili powder
½ teaspoon cumin seeds
Zest of 1 lime
1 chicken breast
Salt/pepper
1½ tablespoons canola oil
½ a large white onion, chopped medium
1 poblano pepper, chopped
Juice of 1 lime
3 whole chipotle peppers in adobe, chopped
¼ cup tomato sauce
3 tablespoons chicken stock
Tortillas, for serving

For garnish:

Pickled onions
Avocadoes

DIRECTIONS

In a bowl, combine all spices and lime zest and mix well. Rub all over chicken breasts and season with salt and pepper. In a medium heavy bottom skillet heat canola oil and brown chicken breasts on each side until brown. Remove from pan and set aside, add onions and poblanos and cook until tender.
Add lime juice, chipotles, tomato sauce and chicken stock. Stir well. Place chicken breasts back in pan with sauce and cook for about 15 minutes on a gentle boil or until tender. Take out chicken and shred with a fork. Place meat back in pan.

Serve on flour or corn tortillas garnished with pickled onions and avocadoes.

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