Mexican Cooking Recipes

Guacamole

3 ripe avocados

1/2 small onion, chopped

1 tabelspoon cilantro, chopped

1 roma tomato, chopped

1 tablespoon chopped jalapeno (optional)

1 teaspoon salt

Juice from one lime

1: Cut avocados lengthwise, remove stone (pit) and scoop avocado into medium bowl. Keep one or both stone if you are not eating the guacamole right away.

2: Cut lime in half add juice of whole lime to avocados

3: Mash avocados until disired smoothness. I prefer it to be a little chunky. Add the rest of the ingredients and stir. Chill

Fried Beans

2 cups dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained 

6 cups of water

1 cup chopped yellow onions (1/2 onion cook with beas, other half use to refry the beans)

Oil

3/4 cup bacon drippings or lard (optional)

Salt to taste

In large pot, cook bens with enough water to cover beans by two inches. Bring to a boil. Lower heat and simmer nuntil beans are tender (1 1/2 to 2 hours)

When the beans are soft, mash in the pot with a potato masher or the back of a heavy wooden spoon or blender. In a large, heavy skillet, heat the oil or bacon fat over medium-high heat. Add the onions and cook until soft (4-6 minutes). Add the beans stirring until paste is thick.

Carne Asada

2 pounds flank or skirt steak, trimmed of excess fat

Salt and ground black pepper

Juice of 2 or 3 oranges (can add juice of 1 lime)

Marinate for two hours or up to eight (not more than eight!)

Grill or cook meat on the stove.

Salsa Verde

6 Tomatillos

2 jalapenos (or 1)

1/2 onion

cilantro

salt

1 garlic clove

Cook tomatillo and jalapeno for 5 minutes. Blend with garlic; not too much. Add minced cilantro and onion and salt.

Salsa Roja

Tomato

Jalapeno

Garlic

Onion

Salt

Oil

Cook tomato and jalapeno. Blend with garlic and onion. Heat oil, add the mixture and bring to a boil. Salt to taste.