The Good Plate

Archive for the ‘Mexican’ Category

Recipes in this Post

• Flank Steak Tacos

I love to find uncommon cuts of meat on sale. I found a flank steak that I was planning on stuffing, and put it in the refrigerator, hoping that it would get cool enough to warrant heating the kitchen to cook it.
Alas, that did not happen, and to prevent that meat from getting freezer burn, I decided to make tacos out of it.

I won’t use taco seasoning packets, they are full of fillers, salt and preservatives. Why pay for that stuff when you can make it at home – without all the nasty fillers and preservatives.

The great debate about tortillas. When Hernán Cortés invaded the Aztecs, they were using corn tortillas. Wheat tortillas are a relatively recent import. Their popularity was driven by the low cost of inferior grades of wheat flour and by their ability to keep and ship well. Wheat tortillas don’t have much flavor, and are probably popular because their appeal to bland American taste buds. But, those taste buds need to change, as corn is a lot healthier than wheat, as you can see in the comparison table.

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• Lemon Margarita Bavarian Creams

Did you know that July 24th is National Tequila Day? I’ve been looking at pictures of Margarita all day long. I’ve also been bemoaning the fact that I can’t find Agave wine anymore. Agave wine is made from the agave plant, from which tequila is also made. Since the wine is fermented, it does not have the same kick as tequila, which is distilled. But, it does have virtually the same taste, but doesn’t make you feel like you’re plastered after only one drink.

A Bavarian cream is a classic French dessert, similar to pastry cream, but is thickened with gelatin instead of flour. Usually, it is served in a mold, and decorated with Crème Chantilly. So, there you have the inspiration for my Lemon Margarita Bavarian Creams.

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Recipes in this Post

Meat grilled and ready for chopping

• Chimichurri Marinade
• Chimichurri Flap Steak Tacos

The word Chimichurri reminds me so much of Chim-Chim Cher-ee that I can’t help but get the song stuck in my head. I would change the words a bit though, “Good luck will rub off when I barbecue you, or blow me a kiss (smoke), and that’s lucky, too.” Chimichurri is a sauce for grilled meats that originated in Argentina. It is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red vinegar. It also makes a fine marinade for flap steak on the grill. Here’s the real words:

Chim chiminey
Chim chiminey
Chim chim cher-oo!
Good luck will rub off when

I shake ‘ands with you
Or blow me a kiss
And that’s lucky too

Chim-Chim Cher-ee from “Mary Poppins”, composed by Robert B. Sherman and Richard M. Sherman

The best meat for this is flap steak, because it is thin, meaty and marinades beautifully. It should be cooked on the grill on high heat, directly over the coals. Let it rest for a few minutes before chopping it up. Flap steak is available in most supermarkets.

Usually, I heat tortillas on the stove top, and I thought to myself, why not just put them on the grill? You know what, they were nice and soft, and fantastic!

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Barbecued Mexican Shrimp Stuffed Red Snapper Packets, with avocado, Roasted Peppers, tortillas and cilantro

• Barbecued Stuffed Red Snapper Packets
• Roasted Pepper Medley

Well, our Weber is going South of the Border tonight, and I’m making Barbecued Mexican Shrimp Stuffed Red Snapper Packets with Roasted Red Peppers, Avocado and tortillas.

I’ve really been into grilling for the past few days, Barbecued Asian Pork Chops, Barbecued Fillet Mignon with Blue Cheese Crumbles, and last night I barbecued a chicken. Tonight is Friday, so no meat. But I did have some red snapper in the freezer, and some cooked shrimp as well. I thought I could stuff the snapper with the shrimp, and as I was chopping it up, it occurred to me if I added spices and cabbage, it could become South of the Border.

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Flag of Mexico

Recipes in this Post

• Pork Loin Tacos
• Mexican Rice
• Avocado Relish
• Cilantro Onion Relish

So, a few weeks ago I was at the market and there was a package of Uncle Ben’s Taco rice in the Manager’s Special section. I thought, hey, why not? It might be good. I prepared it according to package directions on Tuesday. When Spane tasted it, he made a face. I tasted it, and I made a face, too. I even put Tapatio on it, and sour cream, and it still tasted like dirty, old socks. Mind you, I’ve never tasted dirty, old socks, but I imagine they probably taste like that rice – horrible. Moral of the story, don’t by Uncle Ben’s flavored rice.

After that debacle, I was determined to make good Mexican rice, but my stove, Bertha, is on the fritz. I had to find another way to make it.

I also had a pork loin roast, and I wanted to marinate it, but, it too, could not be roasted in Bertha. I had to find another way for that as well.

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Mexican Feast

Recipes in this Post

• Mexican Coleslaw
• Black Bean Dip
• White Sauce for Taquitos

This afternoon when I was at the local store, I had a taste for Mexican food. I already had frozen taquitos in my freezer (I’m too lazy to make them myself), so all I needed was avocado. Well, surprise, surprise my little store didn’t have any, so I decided to make the white sauce similar to the fish taco white sauce at Rubio’s.

I also had some cabbage in the refrigerator. I love cabbage and it’s very good with Mexican food. I picked up a can of black beans so I could make the same black bean dip I used for my Black Bean Tacos.

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