Shrimp Ceviche

Ingredients

1 pound cooked baby shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lemon juice (juice from 4-6 lemon)
1 cup finely chopped onion
1 cup chopped tomato
3 jalapeño pepper, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
2 avocados, peeled, seed removed, cut into 1/2-inch chunks




INSTRUCTIONS


1 Place shrimp in a glass or ceramic bowl. Mix in the lemon juice.
2 Add chopped onion, jalapeño peppers, cilantro, tomato, cucumber and avocado. Mix all ingredients.
3 Add salt.
4 Serve with chip tortilla or tostadas
Serves 4-6.

Mexican beef

INGREDIENTS

1 lb round steak
1 tsp. Olive oil
1 can red tomatoe, finely chopped
1/2 bag frozen onions
1 jalapeño, cut into small dice
1 can "Nopalitos" (cactus) Doña María
2 tsp. garlic, minced
salt

INSTRUCTIONS

1. Slice round steak
2. Heat olive oil in a large skillet.
3. Add round steak, garlic and salt to skillet,
sauté for three minutes.
4. Add red tomatoes, onion, jalapeño,
and nopalitos, sauté for 4 minutes.

Pork Skin in green sauce

By Nancy Águila

INGREDIENTS

4 tsp. Olive oil
1 tsp. garlic
1 bag Pork Skins
1 onion, chopped
16 oz green or red tomato salsa "La Costeña"
16 oz beef broth less sodium

INSTRUCTIONS

1. In large skillet heat oil until just warm.
2. Fry garlic, onions and pork skins.
3. To add 16 oz tomato salsa and 16 oz beef broth.
4. Wait 5 minutes. Is ready!

Picadillo

By Nancy Águila



INGREDIENTS

1 lb round steak
1 tsp. Olive oil
1 can red tomatoe, finely chopped
1/2 bag frozen onions
1 jalapeño, cut into small dice
1 can "Nopalitos" (cactus) Doña María
2 tsp. garlic, minced
salt

INSTRUCTIONS

1. Slice round steak
2. Heat olive oil in a large skillet.
3. Add round steak, garlic and salt to skillet,
sauté for three minutes.
4. Add red tomatoes, onion, jalapeño,
and nopalitos, sauté for 4 minutes.

Fruit Salad

By Nancy Águila

INGREDIENTS

1 orange, segmented
1 jicama, peeled and cut into
inch-wide dice
1 cucumber, peeled and cut into
inch-wide dice
Ground red pepper
1 lime
salt

INSTRUCTIONS

1. In a large mixing bowl, combine
all ingredients and serve

Chiken fajitas /Fajitas de pollo

By Nancy Águila

INGREDIENTS

1 lb chicken breast
1 tsp. Olive oil
2 tsp. soy sauce
1 medium orange, juiced
1 medium lime, juiced
1 T cilantro, finely chopped
2 tsp. garlic, minced
salt
1 bag. red, yellow and green bell pepper
1 red onion, peeled, thinly sliced
1 jalapeño, cut into small dice
1 tsp. soy sauce

INSTRUCTIONS

1. Slice chicken breast
2. In a medium bowl, combine olive oil, soy
sauce, juices, cilantro, garlic, salt and pepper
3. Por mixture over chicken. Cover, refrigerate
and allow to marinate for 2 to 4 hours.
4. Heat more olive oil in a large skillet.
5. Drain excess marinade from chicken. Add
chicken to skillet, and sauté for 3 minutes.
6. Add peppers, onion, and jalapeño; sprinkle
with soy sauce.
7. Serve inmediately

Juice beef / Carnes en su jugo

By Nancy Águila


INGREDIENTS

2 tsp. Olive oil
1 1/2 lb choice beef
1 lb bacon
1 tsp. garlic
1 medium onion, sliced
1 can beef broth
1 can Pinto Beans La Preferida
2 can potato, sliced
1 can green mexican salsa La Costeña or Herdez
salt
1 cilantro, finely chopped
1 onion, finely chopped


INSTRUCTIONS

1. Heat olive oil in a large skillet
2. Slice bacon, beef and onion, add garlic, salt and saute
3. When the meat is cooked, add beef broth, pinto beans, potatoes, and green mexican salsa.
4. Wait for it boil for three minutes.
5. Serve whit cilantro and onions