Slow Cooked Tacos

Ingredients:

• 2 lbs beef shoulder or chuck roast


• kosher salt


• freshly ground black pepper


• extra-virgin olive oil


• 2 cloves garlic, smashed


• 1 large onion, sliced


• 1 (28-ounce) can crushed tomatoes


• 1 tbs ancho chile powder


• 1 tbs cayenne pepper


• 1 tbs ground cumin


• 3 bay leaves


• vegetable oil (for deep frying)


• 6 fresh medium corn tortillas


• kosher salt


• 3 cups finely shreded white cabbage

Preparation:

Season all sides of the beef with a fair amount of salt and pepper. Heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Transfer to crock pot. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.


Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
leaves.

Chicken Fiesta Salad

Ingredients:

• 2 skinless boneless chicken breast


• 1 packet dry fajita season mix


• 1 can black beans, rinsed & drained


• 1 can (11 oz) Mexican-style corn


• 1/2 cup salsa


• 1 (10 oz) package mixed salad greens


• 1 onion chopped


• 1 tomato cut into wedges


• Optional 1 avocado, cubed

Preparation:
Rub chicken with one half fajita seasoning. Grill or pan fry, let cool, then chop.
In large saucepan mix beans, corn, salsa, and other half fajita seasoning. Heat over medium heat until warm. Toss greens, onion, & tomato. Top salad with chicken, dress with bean/corn mixture. Top with cheese and avocado and/or guacamole. Serve with tortilla chips & Guacamole.

Beef Fajitas

Ingredients:

• 1 1/2 lbs flank steak


• 1 Tbs fresh lime juice


• 1 tsp ground cumin


• course salt & ground pepper


• 2 Tbs canola oil


• 2 medium red onions cut into 1/2 inch wedge


• 2 yellow bell peppers, ribs & seeds removed, cut into 1/2 inch strips


• 4 garlic cloves


• 8 tortillas

Preparation:
Preheat 350 degrees. Place steak in shallow dish. Rub with lime juice, cumin, 1 tsp salt, 1/4 tsp pepper. Cover, let marinate at room temperature at least 20 minutes & up to 1 hour. Heat 1 Tbs oil in large skillet over high heat. Cook steak until browned on both sides, 5-8 minutes per side for medium rare. Transfer steak to a plate, cover with foil set aside.
In same skillet, heat remaining tablespoon oil over medium-high. Add onions, peppers, and garlic; season with salt and pepper. Cook, tossing frequently, until onions and peppers begin to soften, about 10 minutes.
Meanwhile, wrap stacked tortillas in aluminum foil. Bake until warmed through, 10 to 15 minutes.
To serve, slice steak thinly. Serve with onion mixture, warmed tortillas, and desired accompaniments. Try the Guacamole and Aunt Cholula's hot sauce.

Guacamole

Ingredients:

• 4 ripe Haas avocados


• 3 Tbs lemon juice (1 small lemon)


• 5 dashes tabasco


• 1/4 cup red onion, minced small


• 1 large garlic clove, minced small


• 1 tsp salt


• 1 tsp ground black pepper


• 1 medium tomato, seeded w/ juice squeezed out, diced small


• 1 fresh jalepeno, seeded & diced small


• 1 Tbs mayo

Preparation:
Cut avocados in 1/2, remove pits, and scoop out insides. Put in bowl immediately, add lemon juice, hot pepper sauce, onion, jalapeno, garlic, salt & pepper. Toss well. Using sharp knife, slice through the avocados in bowl until cubed. Add tomatoes and mayo. Mix well. Salt and pepper to taste. Serve!

Shrimp Ceviche

Ingredients:

• 3 lbs small raw shrimp


• 4 large tomatoes, seeded and diced


• 6 limes, juiced


• 4 lemons, juiced


• 1 cup cilantro leaves, chopped


• 1 serrano chile, seeded & finely chopped


• 1/2 cucumber, peeled & diced


• 1 red onion, diced


• 3 Tbs tomato sauce


• salt and pepper to taste

Preparation:


Lay shrimp in bottom of glass baking dish. Pour lemon and lime juice over shrimp. Refrigerate 3 hours. Toss remaining ingredients & refrigerate for additional 1 hour. Serve with chips or on fish.