These great traditional Mexican recipes all contain little shortcuts, such as salsa, that can be purchased already prepared at your local grocer.
Carne Asada Enchiladas Suizas
- 1 1/2-pound of skirt steak
- 1 cup red salsa (salsa rojo or salsa picante)
- Olive oil, for grilling
- 24 ounces green salsa (salsa verde)
- 15 ounces sour cream
- 1/2 cup cooking oil
- 12 corn tortillas
- 1 1/2 cups shredded cheese
- 1 medium red onion, sliced thinly
- Optional extras: guacamole dip and radish slices
Place beef in large bowl and cover with red salsa. Massage salsa into beef, cover and marinate in refrigerator for about 2 hours. Heat skillet on high heat. Season steak with salt and pepper to taste. Grill steak for about 5 minutes on each side. Let steak rest for about 5 minutes then slice into bite size pieces. In medium saucepan combine sour cream and green salsa and warm over medium-low heat, stirring frequently. In non-stick skillet, fry tortillas one at a time in hot oil until soft. Place on paper towels to drain oil. When finished, clean skillet and fill with green salsa mixture and soak tortillas. In baking dish, layer tortillas, carne asada and cream sauce until finished. Serve with garnish of guacamole and radish slices.
Black Bean, Grilled Pineapple, Cucumber Salad
- 4 half inch thick pineapple rings
- 15-ounce can of black beans, drained and rinsed
- 1 1/2 cups chopped radishes
- 2 cups chopped cucumber
- 1 teaspoon chopped jalapeño, no seeds
- 1/4 cup chopped cilantro
- 1 1/2 cups feta cheese
- Juice of one lime
- 1/4 cup olive oil
- 1/4 cup green salsa (salsa verde)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preheat grill or skillet to medium heat. Drizzle both sides of pineapple rings with oil. Grill about 4 minutes on each side and set aside. In large mixing bowl, combine beans, cucumbers, jalapeno, cilantro, cheese and radishes. Chop pineapple and add to other ingredients in mixing bowl. In small mixing bowl mix lime juice, remainder of olive oil, and green salsa. Pour over mixture over mixture in large mixing bowl. Add salt and pepper to taste and toss. Cover and refrigerate for about 1 hour. Serve.
Red Guajillo Pepper Rice
- 3 teaspoons vegetable oil
- 1 cup long grain rice
- 1 cup chopped onion
- 1 cup chopped orange bell pepper
- 1 teaspoon chopped garlic
- 12 ounces red salsa (salsa rojo or picante sauce)
- 1 cup chicken broth
Heat oil in medium saucepan over medium heat. When hot, add rice, stirring to coat, and cook for about 3 minutes. Add chopped onion, chopped pepper, and chopped garlic. Stir and sautee for about 3 minutes. Add red salsa, chicken broth, salt and pepper, stirring to mix well. Heat to simmer then reduce heat to low and cover. Cook for about 20 minutes or until liquid is reduced. Remove from heat and let rest for 10 minutes.
Salsa Verde Mini Quiches
- Cooking spray
- 6 eggs
- 3 egg yolks
- 1 1/2 cups milk
- 3/4 cup green salsa (salsa verde)
- 1 cup shredded cheese
Heat oven to 350 degrees Fahrenheit. Coat (24) muffin cups with cooking spray. Combine eggs, yolks, milk and green salsa. Mix until smooth. Divide cheese among all muffin cups. Fill muffin cups 3/4 full with egg mixture. Bake for about 30 minutes until golden brown.
- 2 tablespoons cooking oil
- 4 corn tortillas
- 1 cup shredded cheese
- 1 cup green salsa (salsa verde)
Heat oven to 350 degress Fahrenheit. Coat 9×13 inch baking pan with cooking oil. In medium size skillet, heat tortillas. Add 2 tablespoons of cheese to one end of tortilla and roll up, placing seam side down in baking dish. Continue until 4 tortillas are cheese filled, rolled and in baking dish. Cover with green salsa and sprinkle with a little extra shredded cheese. Bake 10 minutes.