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    Jefferson Adams
    Few foods bring me as much joy as a good taco. Simple, cheap, versatile and oh, so tasty, a good taco is one of the staples that can nurse me through a time-pressured lunch and keep a smile on my face all day long.
    Tacos can be made with beef, chicken or pork. They can be made with tripe, tongue, neck, head meat, and even, yes, even with brains, for those with a streak of culinary bravado.
    This recipe will help you deliver delicious steak tacos that will put smiles on the faces of your family or guests.
    Ingredients:
    1 pound top sirloin steak, cut into thin strips
    10-12 corn tortillas - 6-inch
    1 small onion, diced
    4 fresh jalapeño peppers, seeded and chopped
    6 limes, cut into wedges
    2 cups fresh cilantro, chopped
    Favorite taco sauce
    Salt and pepper to taste
    Directions:
    If possible, grill the steak to medium rare, and slice it into thin strips. Squeeze juice from two limes onto meat and season with salt and pepper.
    If you can't grill the steak, then heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until meat is brown on the outside and cooked medium rare, about 5 minutes. Season with salt and pepper. 
    Place tortillas on a plate, top with steak strips, squeeze a dash of lime, add onion, and cilantro. Top with your favorite taco sauce, wrap and eat.
    Makes 10-12 tacos.

    Jefferson Adams
    Celiac.com 12/03/2015 - Fall almost always gets me on a soupy kick, and I'm always on the hunt for recipes I haven't tried yet. This one is a winner. This simple, delicious style of chicken soup is commonly known in Mexico of soup as Sopa De Lima. This version blends chicken and stock with herbs, spices, onions, tomatoes, chili peppers, fresh cilantro, and plenty of lime juice, to deliver a delicious soup.
    Ingredients:
    8 cups chicken broth 4 skinless, boneless chicken breast halves 1 tablespoon vegetable oil 1 large red onion, quartered 6 cloves garlic, chopped 1 tablespoon dried oregano ½ teaspoon dried thyme 1 teaspoon salt 1 teaspoon ground black pepper 4 green onions, chopped 1 large green chile pepper, seeded and chopped 2 large tomatoes, peeled and chopped 6 limes, juiced ½ lime ½ cup chopped fresh cilantro, for topping ½ cup tortilla chips, for topping Directions:
    In a large pot, heat the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme until they begin to boil.
    Reduce heat to medium-low and simmer until the chicken breasts are cooked through, and the juices run clear, about 15 to 20 minutes.
    Remove the cooked chicken to a cutting board. Let it cool a bit, then shred it down to smaller strips; return strips to the simmering pot.
    Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 3-5 minutes.
    Stir the tomatoes into the mixture and continue cooking about 3-5 minutes until soft; pour the mixture into the pot with the chicken soup.
    Season with the salt; return the soup to a simmer.
    Add the lime juice and ½ a lime; cook another 8-10 minutes. Remove lime half.
    Remove the pot from the heat.
    Serve in bowls, topped with cilantro and tortilla chips.

    Jefferson Adams
    Mexican-style Roasted Corn on the Cob (Gluten-Free)
    Celiac.com 09/06/2016 - Summer means corn, and roasted Mexican-style corn is one of the best gluten-free summertime treats I know. This recipe is sure to leave lots of full stomachs and happy smiles.
    Ingredients:
    6-8 ears fresh corn, un-shucked 1 stick butter, room temperature 3 tablespoons lime juice 2 teaspoons chopped tarragon 6 ounces queso Cotija, finely grated Spice mixture (recipe below) Spice Mixture:
    2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon garlic powder 1 tablespoon sweet paprika 1 teaspoon ground black pepper ¼ teaspoon ground cinnamon For the spice mixture, combine all ingredients. Sprinkle over roasted corn as desired.
    Directions:
    Soak the corn in cold water for 1 hour.
    Heat the grill.
    Put the soaked ears on the hot grill and cook for 25 to 30 minutes, turning frequently.
    While the corn is grilling, make the lime butter.
    In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste.
    Mix well and spread onto a large plate.
    Take the corn off the grill and carefully peel back the husks (they will be hot).
    Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter.
    Top with a good amount of Cotija cheese and sprinkle with the spice mixture.
    Serve immediately.
    For a variation, smear corn with mayonnaise instead of lime butter, and use spices as desired.

    Jefferson Adams
    Mexican Green Chile Chicken Pozole (Gluten-Free)
    Celiac.com 12/02/2017 - Pozole, pozole, pozole. Pozole seems to be popular lately. Pozole is a hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero.
    I've noticed a number of references to pozole lately. I've seen articles touting pozole in place of traditional turkey dinner for Thanksgiving, and articles about using leftover Thanksgiving turkey to make pozole.
    This tasty recipe calls for chicken, but you can easily substitute turkey, leftover or otherwise. When stewed in chicken broth and other tasty ingredients like tomatillos, green chiles.
    Ingredients:
    Three 15-ounce cans of hominy, drained 8 cups chicken stock 2 cups water 6 chicken thighs on the bone, with skin 1 pound tomatillos, husked and halved 1 medium onion, quartered 2 poblano chiles, cored, seeded and quartered 2 jalapeños, seeded and quartered 6 large garlic cloves, smashed 1 tablespoon oregano leaves Salt and freshly ground black pepper 1 tablespoon vegetable oil For Serving:
    Finely shredded cabbage Fresh Mexican cheese (queso fresco) chopped cilantro sliced radishes chopped onion diced avocado sour cream tortilla chips lime wedges Directions:
    In a large stock pot, bring the chicken stock and water to a boil. Add the chicken thighs, cover and simmer over very low heat until they're tender and cooked through, about 30 minutes.
    Skim any fat from the cooking liquid and reserve.
    In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano.
    Blend until coarsely chopped. With the machine on, add 1 cup of the cooking liquid and purée until smooth.
    Season with salt and pepper.
    In a large deep skillet, heat the vegetable oil.
    Add the tomatillo purée and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10 minutes.
    Pour the green sauce into the cooking liquid in the stock pot.
    Add the hominy and bring to a simmer over moderate heat.
    Add the chicken thighs back to the stew, season with salt and pepper and cook just until heated through.
    Serve the pozole in deep bowls, and garnish as desired with quest fresco, cabbage, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

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