Taste of Mexico Recipes
FAJITA MARINADE: Combine 1 cup of diced tomatoes, 1 tablespoon sugar, 1 tablespoon Mexico spice, 1 onion julienned, 1 cup of corn or vegetable oil and 1/2 cup of cider vinegar. Let chicken strips marinate 1 -2 hours in refrigerator or overnight if possible in a glass dish covered in plastic wrap.
Ensalada Mexicana: Cauliflower florets, shredded carrots, sliced black olives, Great Garlic, broccoli florets, tomato strips, green and red pepper julienned. Toss well, but gently. For dressing combine cider vinegar, olive oil, Mexico Spice, juice of 1 lime and 1 tablespoon Dijon mustard. Whisk well and pour over salad just before serving. Top with guacamole, sour cream and shredded cheddar.
Salsa: 2 cups canned diced tomatoes drained and chopped. Finely dice 1/2 cup fresh tomatoes. Add 2 tablespoons red wine vinegar. 1/2 cup diced onion, 2 tablespoons fresh lime juice. 2 tablespoons fine chopped flat leaf parsley. 1 heaping teaspoon coarse salt. 1 minced garlic clove or 1 heaping teaspoon Great Garlic. 1/4 cup of water. 2 tablespoon minced chives. 1/4 teaspoon sugar (optional). 1/2 cup tomato juice or snappy V-8. 3/4 cup diced bell pepper and 1 heaping teaspoon (mild) or 1 tablespoon (spicier) Taste of Mexico. Combine all of the ingredients in a glass or ceramic bowl and chill overnight. Serve at room temperature with homemade chips.
The easy way: Open 1 can of diced tomatoes, add fresh veggies and Taste of Mexico. Add a squeeze of lime and a splash of vinegar.
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Mickey and T's recipes.
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