Steak Fajitas

Developed March, 2016 from Internet recipes. Easy, tasty meal that takes very little time to prepare or cook.

1/4 c soy sauce
1/4 c lime juice
1/4 c vegetable oil
2 T brown sugar, packed
1 t ground cumin
1 t ground black pepper
2 t chili powder
2 t garlic, finely minced

1 lb skirt steak, trimmed of fat and membranes, and cut into two pieces

1 large red bell pepper, trimmed, and cut into 1/2-inch strips
1 medium white onion, cut into 1/2-inch segments through the poles

8 small (or 4 large) flour or corn tortillas, softened in the microwave

Toppings: guacamole, tomato salsa, pico de gallo, sour cream, grated cheese, shredded lettuce, chopped tomatoes, diced chilies, salsa criolla, pickled onions, etc.

Whisk the eight marinade ingredients together in a bowl. Transfer the meat to a large zipper-lock plastic bag, and pour in half the marinade. Squeeze out the air, seal the bag, and turn to cover the meat with marinade. Put the sliced vegetables into another zipper bag with the remaining marinade. Express the air and close the bag. Put both bags on a plate and into the refrigerator. Marinade for 2 hours, turning the  bags after one hour. To roast the vegetables, preheat a heavy 8x8 inch metal pan under the broiler of a toaster oven for 5 minutes. Carefully add the vegetables along with 2 tablespoons of the marinade. Caution, it will sizzle. Roast under broiler for about 8 to 10 minutes, until they are lightly charred and softened. Transfer to a serving bowl, cover and set aside. Prepare a charcoal grill with a very hot flame. Wipe the meat dry with paper towels, and place each piece directly over the flame. Cook two to three minutes to get a good char, and then turn it over to complete the cooking, about two minutes more. Do not overcook. Tent to keep warm. Slice thinly across the grain. Serves three to four.

Huevo Ranchero Rápidamente al Vapor (Steamed Rancher-Style Egg Pronto!)

Huevo Ranchero with Flour Tortilla

Developed Jan 4, 2016. Makes one serving in about 8 minutes cooking time.

60 g (2 oz) prepared tomato salsa (medium)
1 large egg
cooking spray
1 green onion, thinly sliced 

1 flour or corn tortilla

Prepare a steamer and bring to a boil. Treat a 250 ml (8 oz) glass bowl with cooking spray. Add the salsa, and place in steamer. After four minutes, remove the cover carefully, make a depression in the hot salsa, and crack the egg into the hollow, taking care to keep the yolk intact. Sprinkle on the onions, replace the cover, and steam for four to six minutes more, until the egg is poached. Remove and let stand loosely covered for a few minutes to cool and finish cooking. Loosen the food around the edge with a spoon and slide the serving onto to a small plate, paired with the tortilla, briefly steamed and folded. Serves one. Variation: Substitute a tablespoon of grated cheese such as queso cotija, parmesan, or sharp cheddar for the green onion.

Spicy Cheese Tortilla Crisps

Recorded July 11, 2011. Saw this many years ago at a summer party, but can't remember where. Easy, fast, and tasty. Serve them hot. They cook quickly.

2 6 to 8 inch flour tortillas
2 oz shredded Mexican cheese mixture
sprinkle crushed red peppers

Preheat a toaster oven to 425 degrees F. Place a tortilla onto a metal pan. Sprinkle with half the cheese, and then sprinkle on a fat pinch of pepper. Not too much, because the hot cheese amplifies the heat. Bake about 2 to 3 minutes, until the cheese melts and begins to bubble. Cut into points and serve immediately. Repeat for second tortilla.

Breakfast Burrito with Crab

Conceived and prepared February 13, 2011 by Laura as part of our special Valentine's Day breakfast.

2 large flour tortillas
3 large eggs
1 small leek, white and light green parts, julienned
1 clove garlic, chopped
1 T extra virgin olive oil
1 T butter
1/4 c prepared salsa, medium
2 T grated Mexican cheese
4 oz canned or freshly-picked crab meat
2 T chopped cilantro

Lightly sauté the leeks and garlic in olive oil. When leeks are tender, lower heat, add crab meat, warm through, cover, and set aside. Melt butter in an omelet pan over medium heat, and add the well-beaten eggs. As they set, push the curds to the center of the pan and let the uncooked egg spread toward the sides of the pan. Repeat until the eggs are cooked but still soft and moist. Steam the tortillas in the microwave under a damp paper towel. Place a tortilla on a plate, adding half the eggs, the warm crab mixture, the cheese, salsa, and the cilantro, leaving room for the folds. To form a burrito, fold the bottom third up to close off the bottom, and then fold in half, and in half again, perpendicular to the bottom fold. Pair with a fresh fruit salad for a special brunch or light supper.

Breakfast Burrito

Inspired by the McDonald's™ product. First prepared November 8, 2008.

2 new potatoes, micro-waved 4 minutes, peeled and diced
1/2 lb fresh country pork sausage (Gunnoe's is good)
1/2 c coarsely chopped onion
2 oz canned chopped green chilies
1 small tomato, seeded and chopped

6 large eggs, well beaten and fluffy
1/4 c half and half
salt and pepper to taste

shredded Mexican cheese
6 large flour tortillas, steamed in microwave
mild salsa

In a skillet over medium heat, brown sausage lightly. Drain, reserving fat, and set aside. Return 2 T sausage fat to skillet, add potato and onion and continue cooking until tender. Add tomato and chilies and heat through. Add cooked sausage and mix. Add eggs-cream mixture over moderate heat and scramble until soft but not overcooked. Assemble on tortilla: cheese, egg mixture, salsa. Fold up bottom third, then in half, and then again lengthwise, leaving top open. Serve with salsa on the side. Serves 6.
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