1 cup tomato-based bottled hot salsa
1/2 cup chopped red onion
1/2 cup packed fresh cilantro, stems OK
1/4 cup olive oil
3 Chipotles Adobado (these are found in the Mexican section in a small can like Ortega chilies) They are jalapenos in tomato sauce.
2 Tablespoons tequila
2 Tablespoons lime juice
1 Tablespoon liquid hickory smoke flavoring
1/2 cup amber beer like Dos Equis
2 1/2 to 3 pounds skirt steak cut into 8-inch sections
Non-stick cooking spray
1 large onion (about l pound)
2 large red peppers (bell peppers) stemmed, cored and cut into julienne strips
1/2 teaspoon salt
18 6-inch flour tortillas
In food processor, puree the salsa, red onions, cilantro, 2 tablespoons of the olive oil, the chipotles, tequila, lime juice, and liquid smoke. Stir in the beer. In a shallow non-reactive dish, pour the marinade over the steak and let it stand at room temperature, covered, turning it once or twice for 2 hours.
Heat one or two heavy skillets over medium high heat. When they are very hot, lightly coat with nonstick cooking spray. Letting the excess marinade drip off, and working in batches if necessary, place the meat in skillets. Cook, turning once or twice till browned, 4 – 5 minutes per side. Transfer the meat to a cutting board and let rest for 10 minutes. Meanwhile in the other skillet warm 2 tablespoons of oil, stir in onions and sweet red peppers, season with salt and cook covered stirring once or twice for 8 minutes.
Cut the meat across the grain and at a slight angle into thin slices. Put the meat in the pan with the onions and peppers and saute till meat is done. Serve in tortillas with sour cream, and guacamole…. YUM
It is flour tortillas with cheese in the middle–fold over place small amount of chili on top with more cheese. Bake until hot and cheese melted. Cut it into triangles for the younger ones. Older ones like picante sauce.
1st Layer 1 can refried beans (16 oz) & 1/2 package taco seasoning — Mix these two together
2nd Layer Avocado Dip (6 oz carton)
3rd Layer sour cream (8 oz carton)
4th Layer 1 can chopped ripe olives (4 1/2 oz)
5th Layer 2 large tomatoes, diced
6th Layer 1 small onion or several green onions chopped
7th Layer 1 can chopped green chilies (4 oz)
8th Layer 1 1/2 cup (6 oz) shredded Monterey Jack cheese
Layer in order on large plate.
1 1/2 lb boneless sirloin, cut into thin strips
2 Tablespoons cooking oil
2 Tablespoons lemon juice
1 clove garlic, minced
1 1/2 teaspoon ground Cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas
Shredded cheddar cheese, salsa, sour cream, lettuce, tomatoes, and guacamole (or whatever fajita topping that you like)
In skillet brown steak in oil. Place steak and drippings in Crock Pot. Add lemon juice, garlic, cumin, salt, chili powder, and red pepper flakes. Mix well. Cover and cook on high setting for 2 1/2 to 3 hours or till meat is tender. Add green peppers and onions and cook for 1 hour till vegetables are as tender as you like them. Heat tortillas according to the package directions. Spoon beef mixture into tortillas and everybody add their favorite topping, fold up and eat. Served this with refried beans and a mixed green salad and it will be a big hit with everyone!
Layered Mexican Casserole
1 (14 1/2 oz) can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1 (6 oz) can tomato paste
9 corn tortillas
1 pound ground beef, browned
2 cups shredded cheddar cheese
To prepare sauce, blend tomatoes and their liquid with onion and garlic, in a food processor or blender. Pour into medium sized saucepan. Add red pepper, salt and tomato paste. Heat to a boil; then simmer for 5-10 minutes. Place 3 tortillas in bottom of Crock Pot. Layer on tortillas in this order: 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the Cheddar cheese. Repeat each layer two more times. Cover and cook on low 6-8 hours.