Tag Archives: onion

Steak Picado

by Dolores M. Wiarco (my mother)

Ingredients:
2 large sirloin steaks cut into strips
2 tablespoons oil
1 onion sliced thinly
1 bell pepper cored and sliced thinly
1 jalapeño diced
2 large tomatoes diced
2 cups water
Salt (to taste)
Pepper (to taste)

Preparation:

  1. Prepare large skillet with oil on medium heat.
  2. Brown meat on both sides, then add onion, bell pepper, and jalapeño and let cook together for several minutes stirring constantly until vegetables become slightly tender.
  3. Mix in tomatoes.
  4. Add just enough water to cover meat and vegetables. Bring to a boil then cover, adjust heat to low setting, and simmer for another 30 to 45 minutes.
  5. Serve with vegetables and broth.

Meat and Potatoes Mexican Style | Papas Con Carne

Ingredients
3 sirloin steaks cut up into 2-inch pieces (or 1 ribeye steak)
2 tablespoons oil
8 potatoes peeled and cut into small triangles
1 14-ounce can diced tomatoes
3 garlic cloves
½ onion sliced into rings, then halved
Salt (to taste)

Preparation

  1. Heat oil on medium-high setting. Once hot, brown cut up steak with onion and garlic.
  2. Once meat is browned and onions become translucent, add potatoes.
  3. Add diced tomatoes and mix well.
  4. Season with salt.
  5. Cover and turn every 15 minutes until potatoes are soft.
  6. Serve with warm corn or flour tortilla and beans.

Crispy Tacos with Ground Beef | Tacos Dorados de Res

by Dolores (Lola) Drieslein (my grandmother)

Ingredients:
1 ½ pounds of ground beef
4 cloves chopped garlic
¾ cup chopped onion
1 tablespoon oregano
1/8 teaspoon dry basil
Salt (to taste)
Pepper (to taste)
1 cup oil
12 corn tortillas
2 cups freshly shredded cheddar cheese
2 cups shredded lettuce
2 tomatoes diced
Spicy Red Salsa with Chile Japonés

Preparation (taco meat):
Combine ground beef, garlic, onion, oregano, basil, salt and pepper in a pan over low heat. Allow to cook slowly, while partially covered. Try to avoid breaking up meat as it cooks, but move occasionally.
Once meat looks like it is nearly completely browned, break it into smaller chunks.
Remove from heat and allow to partially cool.

Preparation (tacos):

  1. Prepare pan with oil over high heat. Allow to get very hot.
  2. In the meantime, warm tortillas to avoid breakage when frying.
  3. Spoon approximately two tablespoons of meat mixture into tortilla and fold in half. Avoid overstuffing or meat may cause oil to splash if it falls into pan. Gently place tacos (one at a time) in pan and hold down top flap with tongs for a few seconds to ensure that the taco remains closed as it fries. Once bottom side of taco is golden and crispy, turn to fry the other side. Drain tacos on paper towel.
  4. When ready to serve, dress each taco with a layer of shredded cheese, lettuce, tomato, and salsa. This dish goes particularly well with Red Spanish Rice.

Roasted Chile Salsa Made in Pestle and Mortar | Salsa de Molcajete

by Stella Mancillas (my great aunt)

Ingredients:
6 chiles gueros
1 8-ounce (small) can whole tomatoes
3 diced green onions
3 cloves garlic diced
½ teaspoon of oregano
1 teaspoon salt (or to taste)

Preparation:

  1. Roast chiles until blistered and soft. Transfer to plastic bag and allow to sweat for 15 minutes, then peel.
  2. Wet molcajete with a splash of water. Mash garlic.
  3. Mash chilies two at a time, then introduce tomatoes and mash.
  4. Mix in by hand green onion, cilantro, and salt. Serve out of molcajete or transfer to bowl.

Note: It is easier to peel chiles by lightly scraping off skin with a knife after removing them from a plastic bag.

Red Tomato and Chipotle Salsa | Salsa Roja con Chipotle

by Rodrigo Mendoza (my cousin)

Ingredients:
3 large tomatoes
1 7-ounce (small) can chipotles peppers in adobo sauce
¼ large onion
10 cloves garlic
1 teaspoon salt (or to taste)

Preparation:

  1. Boil tomatoes, chili, onion, and garlic until tomato becomes soft. Remove from heat, transfer ingredients to bowl, and let cool. Reserve broth.
  2. Blend ingredients with salt and ¼ cup reserved chile broth on medium setting for 30 seconds or until smooth.
  3. Add reserved chili broth to salsa mixture in small amounts until it reaches desired consistency. This step is optional.