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How To make Mexican Flank Steak with Mock Tamales
1 1/2 lb Beef flank steak
1/3 c Fresh lemon juice
1/3 c Extra virgin olive oil
6 tb Minced jalapeno peppers
1 tb Minced fresh cilantro
1 ts Salt
1 ts Fresh ground black pepper
1 Linda's Salsa Sauce
1 Mock tamales
Fresh lemon slices Jalapeno peppers Cilantro sprigs
LINDA'S SALSA SAUCE:
2 Tomatoes, peeled
3 lg Cloves garlic, peeled
2 Plum tomatoes finely
Chopped 3 Plum tomatoes, coarsely
Chopped 3 Jalapeno peppers, thin
Sliced 1/4 c Coarsely chopped fresh
Cilantro 1 tb Fresh lemon juice
1 ts Freshly ground black pepper
MOCK TAMALES:
1 c ( 4 oz.) grated sharp
Cheddar cheese 1 c Muenster cheese
2 tb Minced green onion with
Tops 6 7" flour tortillas
6 8 by 12" pieces of foil
Place beef flank steak in utility dish.Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa Sauce and Mock tamales.Remove steak from marinade and place on grid over medium coals;reserve marinade.Place mock tamales around edge of grill.Grill steak 12 to 15 minutes to desired doneness, turning once and basting,occasionally,with marinade. Turn tamales halfway through cooking time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and cilantro sprigs.Carve steak across the grain into thin slices.Serve with remaining Salsa Sauce.Serves 6. Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3 large cloves garlic,peeled,in food processor or blender until pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground black pepper. Refrigerate,covered,1 hour or overnight to blend flavors.Makes 2 cups. Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side of tortilla over filling.Fold two sides over filling;then fold top side over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of foil,twisting each end.Makes 6.
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The ONLY AVOCADO SALSA You Will Ever NEED for Tacos and EVERYTHING!!!!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the easiest and most delicious creamy avocado salsa, there is no such thing as a complete taco with out it’s delicious avocado salsa, the best part is this salsa is not only good for tacos but also goes best with all of your favorite dishes! I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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WARNING ⚠️
Using the amount of Chile I used, the salsa is spicy but keep in mind the next day the spice goes down!
PRO TIP!!!!
Add the avocado pit to prevent it from browning, it can last up to 5 days in fridge MAKE sure to cover it as well!
For a mild salsa use jalapeños and skip on the Chile de árbol
Ingredients:
2 tbsp olive oil
6 tomatillos
1/4 onion
Chile serranos or jalapeños (I use 4)
Green chile árbol ( I use 4)
2 garlic cloves
Chile árbol (I use 4)
1 medium avocado
1/2 cup sour cream
Handful of cilantro
1/2 tsp garlic salt
1/2 tsp black pepper
11/2- 2 tsp salt
1/2 cup water or milk
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Fajita Shrimp Marinade
1-2 Bags of Shrimp
1/3 Cup Bitter Orange “El Mexicano Brand” or Fresh Orange Juice
2-4 Cloves of Garlic
1 Tbs Boullion
1 Tbs Corn Starch
1/2 Tbs Ground Cumin
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Mexican Oregano
1/4 Teaspoon Paprika
2 Tbs Oil of Choice
For Crispy Shrimp add 1 Tbs of flour to your marinade
Red Salsa
3 Chiles Puya
3 Chiles de Arbol
2 Chiles Guajillo or California Chile
2-3 Garlic Cloves
2-4 Tomatoes
1/2 Small onion or 1/4 Big Onion
1 Teaspoon White Vinegar
1 Tbs of Lemon or lime juice
1/4 Cup Water From Boiled ingredients (For a thinner sauce use 1/2 Cup)
Salt and pepper to taste
Slaw
1/4 Finely Chopped Cabbage
1/4 Finely Chopped Purple Onion
1/4 Cup Chopped Bell pepper of choice
1 TBS Lime or Lemon Juice
1/4- 1/2 Cup Mayonnaise
Sprinkle or Pinch of Paprika
Salt and Pepper to taste
Make sure to refrigerate at least 20-30 Minutes. Taste best real cold
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10 Foods Andrew Zimmern Just Couldn't Eat
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