Salsa de Jalapeño Rojo Tatemada-Charred Red Jalapeño Salsa

Salsa Tatemada de Jalapeño Rojo-Charred Red Jalapeño Salsa

One of the things I look forward to as we approach the end of summer. And I am jumping ahead of myself here because it is only the end of July right now, lol! But typically in late August or through out September the farmers market is slowly transitioning into fall already. The major tomato and chile pepper harvest are at the tail end of the season. But what you may find are the most beautiful red poblanos, serranos and jalapeños! And what I cannot believe is that I did not find my pictures of when we grilled the red jalapeños! What? It was the most beautiful site all charred on my grill. Darn! The wonderful thing about grilling the red jalapeños was if you grill them on indirect heat, they will take on a smoky flavor like chipotles! So tasty! Adding the vinegar is key to preserving this spicy salsa for a long period of time. I kid you not, I am still working on this one bowl of salsa. It’s still delicious and extra smoky now. #spicyfoodlover #redjalapeños #endofsummer

Salsa Tatemada de Jalapeño Rojo-Charred Red Jalapeño Salsa

Salsa de Jalapeño Tatemada (Charred Red Jalapeño Salsa)

Yields  1 1/4 -1 1/2 cups, more or less

Ingredients

10-12 large red  jalapeños, stems removed
Olive oil
1/3 cup white vinegar
1/3 cup water
Salt to taste
1/2 teaspoon mexican oregano, crushed

Directions

1. Grill red jalapeños on outdoor grill  on indirect heat for one hour. Move over to direct heat and grill just to charr the skins. Turn as needed.  Or you could add the jalpeños to a comal/pan and heat to medium heat. When they start to pop and become aromatic, turn heat down slightly and drizzle on just enough oil to coat the peppers. Continue cooking until most sides are charred, turn as needed.

2. Remove peppers from heat and let cool. Roughly chop and transfer to mini chopper. Add, the vinegar, water and salt to taste. Pulse to blend until desired consistency. Pour into serving dish, sprinkle with oregano and drizzle a little oil on top. Store in glass container with a tight lid. I always place a layer of plastic wrap directly onto salsa to try and keep the air out. This will help preserve it a little better. 

 

Salsa Tatemada de Jalapeño-Charred Red Jalapeño Salsa

 

Salsa Tatemada de Jalapeño Rojo-Charred Red Jalapeño Salsa

 

Red Serranos and Fresnos

Red Serranos

Red Poblanos

Red Poblanos!!

Red Serranos

Red Serranos!

Red and Green PoblanosRed and Green Poblanos

Panuchos de Res-Shredded Beef Panuchos

Panuchos

Shredded Beef Panuchos. A homemade corn tortilla filled with beans, then fried until crispy. Topped with lettuce, shredded meat, pickled red onions, tomato and avocado. This is my version of a traditional Mexican panucho. I still remember the first time I heard of these and tried to prepare them at home, lol! It was more like a maiz gordita stuffed, I mean stuffed with beans! Nothing like what I am sharing with you today. One never stops learning, never. And that is what really keeps me going everyday in the kitchen. You either love it or you don’t. Short cuts are great when needed, but I feel if you really want to learn, then you will invest the time and effort when possible. I can’t tell you how many times I have prepared one recipe over and over just to feel satisfied with it. It takes patience or you might just be really hungry for foods that you cannot buy at the local restaurants! That’s my story, ha, ha, ha! No, but seriously, it is very rewarding when you get it just right. People will often comment, why go through the trouble, when you can just spread the beans on top? It’s just not quite the same thing for me. But if you really want to experience a panucho and don’t have the time for homemade tortillas it’s easy! Fill one half of a warm corn tortilla with beans, fold over flat and fry until crispy. Add toppings and enjoy!  #kitchentherapy #panuchos #mexicanfood

 

Panuchos

Ingredients

8 homemade corn tortillas
1 cup refried beans
1/2 cup oil for frying
2 cups shredded beef, previously cooked and warm
3 cups of lettuce
2 Roma tomatoes
Your favorite salsa
Pickled red onions, recipe on link below

Chilaquiles~ The Original Mexican Nachos

 

Directions

To prepare panuchos, you need freshly made corn tortillas. While they are still warm, slice open with a small serrated knife to create a pocket. 

Fill with thin layer beans and spread out evenly. The tortillas work best if they  puff out while you cook them. Don’t fill too much.

After you fill with beans, fry in skillet with some preheated oil until crisp on both sides.

Top with lettuce, shredded beef(pork or chicken), pickled red onions, tomato and avocado.

 

Panuchos

Panuchos

You can use any shredded meat for a topping or simply top with salsa and crumbled queso. I used some leftover beef short ribs meat. Find the recipe on the link.

http://pinaenlacocina.com/2016/12/19/beef-short-ribs-costillas-de-ternera/

 

Panuchos

Homemade Corn Tortillas. Click onto link!

Fresh Corn Tortillas

Panuchos

 

Panuchos

Healthier Reried Beans. Click onto link. 

http://pinaenlacocina.com/2016/01/19/frijolescooking-pinto-beans/

Panuchos

 

Panuchos

I could eat them just like this! Maybe try adding a little cheese with the beans!

Panuchos

Alambres Norteños-Grilled Beef Kabobs

Alambres Norteños- Grilled Beef Kabobs

Most times, my famliy would wait for a special occasion to prepare alambres norteños(grilled beef kabobs). I have vivid memories of my mom slicing and dicing all of the ingredients on that small kitchen table. That all in one resin cutting board, with permanent food stains, used for everything that needed chopping. Everything! Lol! In my kitchen today, I store several cutting boards, all colors, all sizes. I guess I never really knew the importance of a good knife and a good cutting board until I had to cook on my own. My mom would set up her little work station and magically she would always have just the right amount of ingredients to prepare the perfect kabobs. I always end up having too much meat and not enough of the other ingredients. And some of you may wonder why go through the fuss of skewering all those ingredients together, when you can just grill them separately, right? Tradition! It just wouldn’t be the same. For me, these alambres norteños, are as traditional in our family as pumpkin pie on Thanksgiving is to other families. And more than anything, we do it to keep the legacy going!

#foodieforlife #arribaelnorte #tradition #mexicanfood

Alambres Norteños-Grilled Beef Kabobs

I ran out of peppers, onions and bacon, so prepared one, all beef, kabob!

 

Alambres Norteños-Grilled Beef Kabobs

Yields 6 Servings

2 pounds beef sirloin, chuck or beef stew
Juice of 1 orange
Juice of 1 lime
1 1/2 teaspoons granulated garlic powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons fresh cracked pepper
2 tablespoons red wine vinegar
4 tablespoons oil
1 pound bacon
2 green bell peppers (or poblano)
1 red bell pepper
1 yellow bell pepper
1 large white onion
6 (12 inch) metal skewers

Tips~ My first choice would be to use beef sirloin.The beef stew cut tends to be the toughest. In my experience.

 

Directions

1. Slice the beef into 1 inch pieces, only making them 1/2 thick. Slice the bacon, peppers and onion as close in size to the beef as possible.

2. Add the beef to a bowl. Add orange juice, lime juice, spices, vinegar and oil. Toss well to combine. Cover and marinate for 2-4 hours.

3. When ready, assemble the alambres. I start with beef, bacon, onion and then pepper. Repeat until skewer is filled. You should have about 8 pieces of beef per skewer, more or less.

4. Preheat grill to medium/high heat with the lid closed.
Brush grates with oil. Place alambres on direct heat. Close lid. You will want to turn the alambres every few minutes for the next 10-15 minutes. If they are charring too fast, move them over to the cool side of the grill and continue cooking until internal temp. of meat reaches 130 degrees F.

Mom Preparing Alambres

Here is mom preparing some alambres when we lived in Houston. Sometimes she would prepare both chicken and beef. The plastic green colander that I proudly own now. So many wonderful memories attached.

Dad Grilling Alambres

And here is Dad grilling the alambres in that Texas heat! Dad had a big collection of fans! The bigger, the better! Lol!

Alabres Norteños-Grilled Beef Kabobs

For the 100th time, and I can’t say it enough, invest in an inexpensive meat thermometer. I use mine all the time.

Tacos de Alambre-Grilled Beef Tacos

Tacos de Alambre with no melted cheese. Garnished with Tomatillo Avocado Salsa! To prepare the tacos, using the leftover alambres, simply chop the alambre ingredients smaller. Sear in a little oil and add a good melting cheese while still in the pan. Serve on warm tortillas with your favorite salsa, lime and cilantro!

Tomatillo Avocado Salsa-The Green Sauce!

 

Tacos de Alambre-Grilled Beef Tacos

Tacos de Alambre with melted manchego cheese and a Salsa Tatemada de Jalapeño Rojo. I charred red jalapeños instead of green to prepare this spicy and smoky salsa! If you click onto the link. you can find the recipe for the green jalapeño version which would be the same.

http://pinaenlacocina.com/2015/08/01/la-taquiza-it-all-starts-with-the-salsa/

 

Tacos de Alambre-Grilled Beef Tacos

One of my absolute favorite tacos to date!

Alambres Norteños-Grilled Beef Kabobs

It is most common to use only green bell peppers for the alambres norteños, but why not add some more color by using red or orange?

Alambres-Grilled Beef Kabobs

I believe on this day, I did not have any bacon! What?

Alambres de Pollo-Grilled Chicken Kabobs

Here is the chicken version of Alambres Norteños, Alambres de Pollo

http://pinaenlacocina.com/2016/07/22/alambres-de-pollo-red-chile-marinated-chicken-skewers/

 

Alambres Norteños

 

Tacos de Alambre

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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