Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.
For the Salmon: Preheat the broiler.<
o 200 degrees Fahrenheit.
For curtido: Combine cabbage, carrots, onion
For Tacos:
Preheat grill.
Brush
aste.
Prepare a grill for moderately high heat.
While
arinate meat, then prepare ingredients for dressing, before grilling meat.
Mix all spices together.
Store in airtight container. Will keep for 6 months to a year.
7 teaspoons of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning. This recipe makes the equivalent of 4 spice packets.
To make tacos- mix 7 tsp (or 2 T and 1 t) to 1 lb ground meat that has been browned and drained of fat. Add 3/4 cup water and stir to blend. Cook til water has evaporated.
eat for tacos or anything else that takes shredded pork. This recipe makes
ven to 350\u00b0F
For salsa, bring water to a
eady to serve meat.
For Carne asada: Marinate the thin
just enough to cover them) for about 20-30 minutes, until
nd marinate at room temperature for about 15 minutes.
In
wide casserole dish and cool for 15 to 20 minutes.
owl and let stand, covered for 1 hour.
Make the
nions to skillet and cook for 3 to 4 minutes or
Add the broccoli slaw and raisins to a large mixing bowl.
Combine remaining ingredients in a measuring cup.
Whisk together until the dressing is smooth and emulsified.
Pour the dressing over the broccoli slaw. Stir well to combine.
Let broccoli slaw rest for at least 30 minutes or up to 4 hours, stirring occasionally to redistribute the dressing that will settle on the bottom of the bowl.
Place the frozen roast in the slow cooker.
Pour the wine and Mexican-style hot tomato sauce over the top.
Season with garlic, salt, and pepper.
Cover and cook on low for 9 hours.
When done, the roast should shred easily with a fork.
Shred the roast into the juices, and mix in the chopped green onions and cilantro.
Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl.
Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
In a bowl, combine all ingredients and stir until well blended.
Store mixture in an airtight container.
Use as an\"all-purpose\" mexican seasoning blend for tacos, enchiladas etc.
I use a square Pyrex dish, medium size. Mash the black beans into the bottom of the dish. Spread the cream cheese over the black beans. Spread the salsa over cream cheese. Spread the shredded cheese over the salsa. Cover with foil and bake at 350\u00b0 for approximately 30 minutes (your judgment). Enjoy with your favorite dipping chip.