Tacos de Carne Azada (Grilled Steak Soft Tacos)

There’s nothing like hot, grilled steak wrapped in a hot tortilla. For an authentic taste, try shopping at the nearest Mexican store. They can recommend the best brands and help with shopping. Pair it with your favorite salsa and you’ve got a meal you can share…or not.

2 tbs. oil
1 lb. thin sliced roast
salt to taste
3 onions, chopped
2 green bell peppers, sliced
1 bag corn tortillas
fresh cilantro, chopped

Heat oil in a large frying pan. Add sliced roast and sprinkle salt over the meat. Grill until desired doneness (approx. 10-15 minutes) on low heat. Remove meat and add onions to hot pan. Grill onions until transparent. Heat tortillas on low heat in a separate pan until warm.

On a plate, place the tortilla, meat, onions and fresh cilantro. Serve and enjoy. Makes approximately 20 tacos.

Salsa Verde (Green Salsa)

So many people are used to the red salsa, they don’t know the joys of tomatillos. The little green vegetables have a spicy taste that rivals the best salsa. You can use this as a topping to grilled chicken, steak or just as dip for your chips.

1 lb. green tomatillos with leaves
5 fresh jalapenos, de-stemmed
2 garlic cloves
salt (to taste)
½ white onion, chopped
fresh cilantro, chopped

Remove leaves from tomatillos. Add to medium pot. Add jalapenos and cover with water. Boil 10 minutes on low heat

Drain water and place chilis and tomatillos in a blender. Add garlic cloves and salt. Blend fine and place in a bowl. Add onions and a handful of rinsed cilantro. Serve.

Arroz Mexicano (Mexican Rice)

This rice makes a great side dish to whatever you serve. It’s a twist on traditional rice that will leave your family asking for more. Serve it with tacos or your favorite Mexican casserole. Don’t forget the beans!

1 lb. plain white rice
2 large, red tomatoes
1/3 white onion
1 clove garlic
3 tbs. oil
Salt
6 c. hot water
Optional: green peas and chopped carrots

In a blender, add tomatoes, onion and garlic. Blend until fine and set aside.

Heat oil in a large pot. Add rice when hot and stir until slightly brown. Add ingredients from blender. Salt to taste. Add water and cook on low heat uncovered for approximately 20-30 minutes until water is gone. Tip: If water is gone, but rice isn’t cooked, just add more water and keep cooking.

Agua de Orchata

A rough translation of this is “Rice Water,” but that doesn’t even begin to describe this drink. You can serve it hot on chilly nights or cold during the heat of the day. Either way, keep the recipe handy, since people will start asking you for it.

½ gal. water
1 lb. rice
sugar
1 tbs. cinnamon
2 tsp. vanilla

In a large pot, heat water to boil. Add rice and cook 15-20 minutes on low heat. Once cooked, place in blender and add vanilla and cinnamon. Add sugar to taste and blend fine. Place in extra large container. Add milk and serve either hot or cold.

Arroz con Leche (Rice Pudding)

As a dessert, this pudding can’t be beat. It’s not heavy on your stomach and it’s just different enough to raise eyebrows around the table. Be prepared to make more, though. It tends to disappear fast!

1 lb. white rice
½ gal. milk
½ gal. water
sugar
1 tbs. cinnamon
Optional: raisins

Heat water to boil and add rice and cinnamon. Cook until done. Add sugar and milk and bring back to boil. Turn off heat and serve hot or cold.