Carne Asada With a Twist!!

Ok I recently posted a recipe for Pico de Gallo. I made that to go with my Carne Asada. Instead of traditionally grilling this meat I thought why not throw it in the crock pot with some jalapeno peppers and onions along with all the spices that is rubbed on the meat and leave it cook low and slow.

Best idea ever!! It was so easy to shred basically take your fork and touch the meat it falls apart 🙂

• Servings: 8
• Time: 15 min prep 8hrs slow cooking
• Difficulty: easy
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Ingredients:

• 2 pounds of Carne Asada
• 1 cooking onion chopped up
• 1 jalapeno pepper chopped
• 2 tsp taco seasoning
• 1/2 cup of water

Directions:

Take veggies and place on the bottom of your crock pot add the 1/2 cup of water. Place your Carne Asada beef in your crock pot and sprinkle even more mexican seasoning on top of your beef. Aprox 2 teaspoons.  Turn to low and walk away for 8 to 10 hours.

I also made guacamole. I used to put all sorts of things in my “guac” but since moving to an area that is very authentic mexican food you don’t mess with the “guac”!!

Yup that is it folks!! Mash your avocado season with salt and add lime juice and walk away 🙂

So I made beef fajitas with my Carne Asada:

Warm your tortillas up on the stove till it gets air bubbles and toasty warm, keep your flame low and use tongs to constantly move your tortilla so it doesn’t burn

 

I also have my Pico de Gallo:

Now assemble and add some of your favorite cheese.

 

Fold up and enjoy!

Pico de Gallo

Fresh, simple and delicious!

There are such wonderful authentic Mexican restaurants here in Southern California.  I seem to always have tortillas on hand as a staple alongside my bread. My daughter likes cheese quesadillas  and the rest of us like beef and chicken fajitas, burritos, etc etc.

Pico de Gallo is basically an uncooked salsa, also known as Salsa Fresca.  Traditionally it is made with fresh tomatoes, onions and chillies.   Make this a few hours ahead of time to allow the flavors to blend.

• Servings: 6-8
• Time: 20 min
• Difficulty: easy
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Ingredients:

• 3 ripe tomatoes chopped small (sometimes I cheat and use  1 can of diced tomatoes well-drained)
• 1/3 of a medium size red onion finely minced
• 1 green onion finely minced
• 1 jalapeno pepper finely minced
• 1 clove of garlic finely minced
• a bunch of fresh cilantro chopped medium.
• salt and pepper to taste
• 2 tbsp of olive oil
• juice from one lime.

Directions:

Mix all ingredients together, cover, refrigerate and let sit for a few hours before serving to allow flavors to develop.

Almond Encrusted Halibut with Mango Salsa

Mango Salsa

• Servings: 8
• Time: 20 min
• Difficulty: easy
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Mango Salsa Ingredients:

• one mango diced small
• 1/2 red pepper diced small
• 1 jalapeno pepper diced fine
• 2 green onions diced small
• 1/2 cup of chopped fresh cilantro
• salt and pepper to taste
• zest and juice of one lime (2 tbsp)

Directions:

You want to make up your salsa in advance so the flavors have time to develop and blend together. I suggest at least a few hours before you want to cook your fish. Basically we add all ingredients in a bowl and stir.

 

Almond Encrusted Halibut

• Servings: 4-6
• Time: 45min
• Difficulty: easy
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Ingredients:

• 4-6 pieces of fresh halibut
• 1/2 cups panko bread crumbs
• 1/4 cup shredded parmesan cheese
• 3/4 cup of thinly sliced almonds chopped medium
• flour for dusting (I add salt and pepper to this for taste)
• egg wash for dipping

Directions:

I get my dipping station ready. Take a few eggs and beat together in a bowl with few tablespoons of water. Set aside. Place 1/2 cup or so of flour on a plate. Add salt and pepper to taste and mix. Set Aside. Mix together the panko bread crumbs, parmesan cheese and almonds.  Place mixture on a plate.

Preheat your frying pan on medium high heat with a tbsp of veg oil and a tbsp of butter.

Ok so now we dry the halibut well with paper towel. Dip in the flour mixture, then the egg wash and finally the star attraction almond mixture.

Note: I used matzo meal instead of panko bread crumbs in this picture.  Just in case you noticed the texture was off. I made this during the days of unleaven bread during passover so I couldn’t use panko but normally I would.

Place in your pan and cook till golden brown and flaky. Do not overcook halibut it can dry out very quickly. Cook your fish in batches adding more veg oil/butter to your pan as necessary.

Then you are ready to enjoy with a side of the mango salsa! It is so fresh and yummy 🙂