Iran across this recipe for homemade pico de gallo, which is one of my dad's favorite things. It's easy and delicious.
Pico de Gallo
8 roma tomates 1 purple onion 2 jalapeños 2 serrano chilis 3 garlic cloves 1 bunch of cilantro 2 limes (juice of) garlic powder, onion powder and salt to taste Put 2 roma tomatoes, 2 serrano chilis and 3 garlic cloves into a pan half filled with water and boil for 10 minutes. Drain the water and blend the vegetables in a food processor or blender.
In the meantime, chop the remaining six tomatoes (removing seeds and juice), the onion, 2 jalapeños and the cilantro. Place in a large bowl. Add the juice of two limes, garlic and onion powder and salt to taste. Add the liquified tomatoes, serranos and garlic. Stir to combine well and chill for at least 30 minutes. Enjoy with tortilla chips. —kwc— Here's a recipe for Tex-Mex Chili Gravy, which is how I like my enchiladas topped.
TexMex Chili Gravy 1/4 cup vegetable oil 1/4 cup all-purpose flour 1/2 tsp black pepper 1/2 teaspoon salt 1 tsp garlic powder 1 tsp onion powder 2 tsp ground cumin 1/2 tsp Mexican oregano 1/4 cup chili powder 2 cups beef broth In a medium saucepan over medium heat, heat the oil. Whisk in the flour and cook for about 1–2 minutes, stirring constantly, until it turns a light golden brown.
Stir in chili powder, cumin, garlic powder, onion powder, Mexican oregano, salt, and pepper. Let the spices toast in the oil for about 30 seconds to bloom their flavor.
Gradually whisk in the broth, a little at a time, to avoid lumps. Continue whisking until smooth.
Bring the mixture to a gentle simmer and cook for 5–7 minutes, or until the gravy thickens to your desired consistency.
Taste and adjust salt or heat as needed. If you like it spicier, add a dash of cayenne or hot sauce. —kwc— Here is a recipe for corn and avocado salad which is very good on its own or as part of a Mexican food meal.
Corn and Avocado Salad
3 ears corn, preferably yellow, shucked Kosher salt and freshly ground black pepper 1 pint cherry tomatoes, halved through the stem 1 orange bell pepper, cored, seeded, and 1/2-inchdiced 1/2 cup medium-diced red onion 2 jalapeño peppers, seeds and ribs removed, minced 1-1/2 teaspoons grated lime zest 1/4 cup freshly squeezed lime juice (3 limes) 2 tbsp good olive oil 1 teaspoon minced garlic 1/4 teaspoon chipotle chile powder 2 ripe Hass avocados, large-diced Lime juice to taste Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels o ff the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.
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