Fajitas in Fried Tortillas

This recipe make a great main course, Brunch or between meal hunger stopper. Fajitas in tortillas is a mexican dish that is sold just about everywhere in the south west part of the USA, mexico and extensive parts of Latin America. I often see a similarity between Middle Eastern cooking and Mexican cooking because of spices and herbs that are used in the dishes they make such as, corriander, cumin, hot paprika, chilli peppers and garlic. Here is my recipe for tortillas. I hope you like it.

For this you will need about 5 fillets per portion.

Pan Fried Chicken

Other Ingredients:

1 medium tomato (sliced) per 2 portions

1/2 green pepper per 2 portions(sliced)

1/2 medium sized onion per 2 portions(sliced)

Tomato puree

1-2 cloves of garlic

salt and pepper

Cumin

Chopped corriander

Corn starch

Cooking oil

Chili Pepper or sweet chili pepper sauce.

Tortillas

Equipment:

2 frying pans.

Method.

Before you start to fry rub the bottom of the pan with the garlic cloves. Slice the chicken fillets length ways and fry on a deep skillet. Add the onions and work in stir frying carefully for about 1 minute. Add peppers stir frying for about 1 minute also. Now add the tomatoes mixing gently until they begin to show signs of softening. Add salt & black pepper to taste. Put in about 1/2 teaspoon of cumin per 2 portions (reducing by 1/4 teaspoon for each 2 extra portions added). Add the chili pepper or sweet chili sauce. Add a little tomato puree to intensify the colour.

Now blend in the chopped corriander adding an amount that is according to your own taste preference. You can use flat leaf parsley if you don't like corriander. Add a little sugar if the mixture needs it. Because you are going to fill the tortillas with the fajitas mixture it needs to be a little firm so mix a teaspoon of corn starch diluted in a little water into the fajitas to thicken the sauce. Put the tortillas onto a table and fill them lengthwise with your fajitas mix. Roll them up gently making sure not to split them. Add a flour and water mixture to the lip of the tortilla just to stick them firmly and set aside. At this stage heat another frying pan with about 1/2 cm. of coking oil. Heat to a temperature of 150 degrees centigrade and add your tortillas to the oil carefully taking care not to get burned or to spill the content of the tortillas out. Fry until golden brown on both sides. Remove and place on kitchen paper to soak up the excess oil. Serve on lettuce with salsa, mexican rice or fries. Buon Apetite

Fajitas in Fried Tortillas

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How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

To cut down on the oil or fat absorbed by certain pan-fried vegetables, powder them with a light layer of select flour or flour-mix instead of using the often-prescribed thick batters or heavy breading. Here are the recipes for frying four fresh vegetables to retain their country-cooked flavor.

1. Simple Pan-Fried Zucchini (by City Sandra)

Pan Fried Chicken

2-4 medium-sized Zucchini squashes all-purpose flour grated Parmesan or Romano cheese salt and pepper high-grade vegetable cooking oil salad dressing or cheese dip of choice, if necessary

Wash and dry the squash Cut off the rough ends, but do not peel Slice into 1/4"-thick rounds; add salt and pepper lightly to taste Warm a shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat Powder both sides of the slices with the flour in a bowl or bag Fry each side in the oil until golden brown, about 2-1/2-minutes each or so Transfer the slices to a paper-towel-lined plate Sprinkle them with grated cheese to taste Serve warm; two to four adults

Note: The lightly floured slices absorb less oil during the frying stage than the thickly battered or breaded ones, which enhances the natural country taste of the vegetable itself.

2. Simple Pan-Fried Green Tomatoes (by City Sandra)

4-6 medium-sized green tomatoes all-purpose flour grated Parmesan or Romano cheese salt and pepper high-grade vegetable cooking oil salad dressing or cheese dip of choice, if necessary

Wash and dry the tomatoes Remove the stem area, if any Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat Powder both sides of the slices with flour in a bowl or bag Fry one side in oil until golden brown, about 3-minutes or so Flip and do the other side until golden brown or done Transfer the cooked slices to a paper-towel-lined plate Sprinkle them with grated cheese to taste Serve warm; two to four adults.

3. Simple Pan-Fried Okra (by Farmer Jim)

1-to-3-lb fresh of tender okra 1-cup all-purpose flour 1-cup yellow cornmeal salt & pepper high-grade vegetable cooking oil

Cut the stem end from each okra Slice the okra transversely into rounds 1/8"-to-1/4" thick Add salt & pepper lightly to taste Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag Fry in thin layer of oil with frequent turning until browned and done at medium-high heat Serve on paper-towel-lined plate. (This dish goes well with fresh sliced or wedged tomatoes.)

4. Down Home Pan-Fried Cabbage (by Farmer Jim)

1-head of cabbage (medium to large) salt and pepper high-grade vegetable oil or butter Optional ingredients if desired (see the list below)

Cut the head in half and core it Par boil the halves in water 1-to-2-minutes Cool and drain Cut cabbage into large bite-sized pieces Fry in small amount of oil or butter in large frying pan at medium-high heat Add salt and pepper lightly to taste Cover and simmer with occasional turning, like frying potatoes (5-10 minutes); portions of the cabbage will brown slightly Serves two to six as main or side dish. (This dish goes well with bacon or sausage, fresh sliced or wedged tomatoes,and cornbread.)

Note: the following optional items can be individually added to the cabbage for variations of the same dish.

Chopped onion or garlic (small amount) Par-boiled diced Zucchini pieces (1/3 to 1/2 of total combined amount) Par-cooked potato slices or chunks (1/3 of total) Chopped canned pineapple (sweetness, 1/4 of total) Cooked noodles or pasta (1/3 to 1/2 of total) Small amounts of chopped nuts of choice Also, some folks like cider or wine vinegar on their greens.

From these recipes, please enjoy the county-cooked flavor of fresh pan-fried vegetables. See these sites for more pan-frying vegetable recipes.

How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

1. Spaghetti w/Pan-Fried Veggies -- http://www.nibbledish.com/people/yuffieyeo/recipes/garlic-spaghetti-with-pan-fried-vegetables

2 Golden-Veggie Fried Rice http://www.Tammysrecipes.com/golden_veggie_fried_rice

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Pork Tenderloin: The Perfect Choice for Dinner

Pork tenderloin is a center cut that can be broiled, roasted, pan-fried or grilled. It is a boneless, extremely lean cut of meat that is almost as low in fat as chicken breasts, and the lack of fat and bones leaves more usable meat per pound than its fatty, bone-in counterparts. Its mild flavor can be combined with any number of ingredients to create a wonderful meal.

Apples are commonly used in conjunction with pork. They can be cubed and placed in a roasting pan around the meat, or combined with cranberry and pecans and stuffed inside the tenderloin. An ample amount of apple cider works great in a crock pot when slow cooking the meat. Other fruits are frequently used with pork as well. Apricots, oranges, pineapples, mangoes, peaches and pears can all complement pork tenderloin. Marmalades, jams and jellies can be heated and used as a glaze on the meat to add a nice finishing touch. Strawberry sauce and compote are two surprisingly delicious additions to a pork meal.

Pan Fried Chicken

Pork tenderloin can take on a southern flair with the addition of a spicy chipotle rub or zesty barbecue sauce. Oriental food enthusiast can cut the meat into strips and stir fry with a teriyaki or sweet and sour sauce. Those fond of Italian fare can split the tenderloin, place a combination of cheeses inside and then bake in tomato sauce. Pork can be marinated in jerk sauce to add a hot and fiery Jamaican tang, or marinated in a sauce of lime juice, soy sauce, ginger, garlic and red pepper flakes to create a spicy Indonesian dish.

Cutting pork tenderloin into strips for a stir fry or pounding and slicing it into medallions will stretch the meat to feed more people. Pork must be fully cooked to avoid illness due to parasites or other harmful bacteria. The meat thermometer should read 170 degrees to ensure the meat is cooked through, or check for doneness by slicing the center of the tenderloin to view the color. Properly cooked meat will have an even, light gray hue. Be careful not to over cook the meat or it will become very dry and lose some of its flavor.

Pork tenderloin can be a bit more expensive than other cuts, but considering the fact that the entire cut is used and it is higher quality meat, it is well worth the cost. The health benefits from eating meat that is low in fat are another reason to spend the extra buck to buy a good cut of pork. Its versatile nature and endless recipe possibilities makes pork tenderloin the perfect choice for dinner.

Pork Tenderloin: The Perfect Choice for Dinner

When it is time to enjoy delicious barbecue hot off the grill, there is no need to look any further for great pork tenderloin recipes or a delicious pulled pork recipe. Learn the secrets to great grilling with tips and techniques designed to turn you into a grill master.

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Mexican Recipes For Beef Fans

If you love beef, you are in luck if you want to make Mexican food because there are many Mexican recipes featuring this meat. You might like to use ground beef, shredded beef, pan fried beef, strips of steak, or another cut of beef.

Skirt steak and flank steak are popular in Mexican recipes, more so than tender cuts like filet. A lot of Mexican food uses slow cooking as a technique to get the meat as succulent and tender as possible.

Pan Fried Chicken

Classic Mexican recipes like tacos, empanadas, burritos, and enchiladas are tasty when you use beef or steak as an ingredient, and you can also add beef to Mexican pizza, casserole and stew recipes for a rich, earthy flavor. Beef goes well with corn, tomatoes, cheese, and other Mexican ingredients and there are hundreds of different recipes you can try if you want to use steak or beef.

For an economical dish, what about making a layered salad recipe? Top layers of chilled lettuce, tomatoes, sour cream, grated cheese and more with hot ground beef. Add some chopped onion and chilies to the beef before you cook it, to give it a wonderful aroma and flavor. You can also use ground beef to top a Mexican pizza recipe or use it to make an empanada filling.

Recipe for Beef in its Own Juices

The following recipe, which serves six people, is from the region of Guadalajara. Chunks of steak are cooked slowly in the meat juices, and then bacon and beans are added for an amazing taste and texture. If you are looking for the best beef recipes, this one is especially flavorful.

What you will need:

2 lbs flank steak 4 tomatillos 6 slices bacon 3 seeded, chopped Serrano chilies 1/2 chopped onion 1 lime, in 6 wedges Black pepper, to taste 2 cans pinto beans, 15 1/2 oz each 6 tablespoons chopped fresh cilantro 4 teaspoons chicken bouillon granules 3 cups water 1 peeled clove garlic

How to make it:

Cut the steak into half-inch cubes and take the husks off the tomatillos. Add the water, garlic, tomatillos, and Serrano peppers in a pan and bring the mixture to a boil over a moderate heat. Cover the pan and simmer it for ten minutes.

Take the pan off the heat and let the contents cool, then put the mixture in a blender and puree it to a smooth paste. Fry the bacon for ten minutes or until it is crispy, then drain it on paper towels and crumble it.

Fry the steak in a hot skillet until it is browned all over, then add the tomatillo paste to the steak and bring the mixture to a boil. Stir in the chicken bouillon, and then turn the heat down to moderate.

Cover the skillet and simmer the mixture for thirty to sixty minutes, or until everything is tender. Heat the pinto beans in a pan, and then stir in the bacon. Add this mixture to the steak mixture, and then divide it between six serving plates. Garnish each one with cilantro, a lime wedge, black pepper, and onion.

Mexican Recipes For Beef Fans

You might like to have a look at more Mexican recipes if you enjoy beef because it is one of the tastiest Mexican staples. Fresh produce, herbs, spices and other seasonings are combined with beef in these recipes to make the most mouthwatering Mexican food.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

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