Last night we had "Carne Esada" night at the Bate's. Carne Esada means "roasted meat" and is a simple Mexican dish. I am including several recipes here which are all family favorites.
Note: When we make carne esada, we get our meat pre-marinated from a Mexican market. We've tried making our own marinades and it just isn't as good. Most markets usually have it ready to go and it is around $4-5 per pound. All you have to do is grill it up on the BBQ, then slice it up.
marinated beef, grilled (purchase this at a Mexican market, pre-marinated)
marinated chicken, grilled (see marinade recipe below)
guacamole (recipe below)
pico de gallo (see recipe below)
shredded cheddar cheese
Grill meats and chop up. Place guacamole, pico de gallo, sour cream and cheese in bowls for serving. Take a stack of corn tortillas and place in a plastic grocery sack. Twist up the sack to seal it and then place it in microwave. Microwave on high for about 1 minute. This will keep the tortillas soft and warm. If you like them crispier, you can grill them instead. Let everyone assemble their own with their favorite toppings.
*Since young kids tend to be a little picky, we always buy homemade tortillas (also at the Mexican market) and let them make their own cheese quesadillas.
2 ripe avacados (peeled, pitted and mashed)
2 T. onion, chopped fine
1 small tomato, chopped (about 1/2 cup)
1 T. fresh cilantro, chopped
1/2 c. sour cream
3/4 tsp. salt
Mix the avacado,onion and tomato. Slice lime in half and squeeze about a teaspoon of juice on top and stir. Stir in the remaining ingredients. Serve immediately or cover well with plastic wrap to prevent browning.
Pico de Gallo
4 tomatoes, seeded and choped
1/2 cup finely chopped onion (use white or purple)
2 jalepeno peppers, seeded and chopped fine
1/4 cup cilantro (chopped)
2 T. chopped red bell pepper (optional)
juice from 1 lime
salt, pepper and garlic salt (to taste)
Mix well and serve.
Marinade for Chicken
¼ c. lime juice
2 T. olive oil
4 cloves garlic (crushed)
2 tsp. soy sauce
1 tsp. salt
½ tsp. liquid smoke
½ tsp. cayenne pepper
¼ tsp. black pepper
Mix ingredients and add 1 lb. boneless skinless chicken breasts. Cover and refrigerate for at least 2 hours or up to overnight. Remove from marinade and grill meat for about 4-5 minutes per side (depending on thickness of breast). When cooked, cut meat diagonally and use for fajitas or on salads. Could be used in any recipe that calls for grilled chicken :0)