Mexican beef recipes

CHICKEN OR BEEF FAJITAS

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1/2  cup           Vegetable oil

1/2  cup           Lime juice

1      cup           Tequila

1/4  cup           Tomato paste

2                    Garlic cloves — minced

1                    Whole jalapeno pepper

1/2  teaspoon      Salt

1/2  teaspoon      Chili powder

1/2  teaspoon      Cumin

1 1/2  pounds        Chicken breast*

10                    Flour tortillas for fajitas

3      tablespoons   Vegetable oil

1                    Large bell pepper — cut into

1                    Large onion — cut into strips

1                    Large tomato — cut into chunks

*Boneless, skinless breast, cut into strips; or skirt steak.

In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well.

Add chicken, cover, and marinate in refrigerator at least 6 hours or

overnight.  Wrap tortillas in aluminum foil. Bake 15 minutes while

preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil.  Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender.  Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.

Chili Beef Tacos

1/4  cup           Chili powder

6                    Garlic cloves — crushed

5      tablespoons   Strained fresh lime juice

3      tablespoons   Olive oil

1      tablespoon    Cumin

2 1/2  pounds        Stewing beef cut into 1/2 in

28      ounces        Italian plum tomatoes

Drained and crushed

2      cups          Beef broth

12      ounces        Bottle dark beer

1                    Large onion chopped

2                    Jalapeno chilies — minced

10      ounces        Pkg. frozen corn — thawed and

25                    Pimento stuffed green olives

1/2  cup           Pimentos — drained  chopped

Salt and pepper

20                    Taco shells

12      ounces        Sharp cheddar cheese — shredd

1/2                Bunch romaine lettuce — chopp

4                    Chopped seeded tomatoes

Hot or mild salsa

1      cup           Sour cream

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a

large bowl to form a paste.  Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.

Bring to boil over high heat. Cover, transfer to oven and bake for 45

mins.  Uncover and continue baking until beef is tender, about 45 minutes more.  Cool, shred beef and return to cooking liquid. Cover and

refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat.

Add onion and jalapenos then cover and cook until onion is tender and

lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil.  Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.

Mix in beef. (Can  be preparted 1 day in advance and refrigerated). Add

corn, olives, and pimentos and stir over medium heat until just heated

through, about 5 minutes. Season with salt and pepper to taste. To

assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes.  Serve immediately,

passing salsa and sour cream separately.

Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

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