I have lots of jalapenos , cilantro, limes, tomatoes, corn, onion and garlic...

[RedShoes]

should I thaw out some steak or some chicken? I am not very good at mexican recipes, so if anyone can help me out, I'd appreciate it. :hi:

I don't HAVE to make it today (in case you all know a good marinade) and I promise to post what I made if you all want.

w00t

[MissMillie]

1. a little of both

make fajitas....

[RedShoes]

4. Should I put japs in with the fajita fry (so to speak) or serve on the side?

?

[MissMillie]

8. you know your audience better than I do

but if I found one in my fajita, I wouldn't complain!

[RedShoes]

10. tee hee! I have little experience cooking with japs...

i've thrown a few in some chilli, but that pretty much cooks itself and my latest round of spare ribs was not as good as I normally do so I wanna hit this outta the park, so to speak.

I am loving all these ideas though. Very little experience with mexican cuisine which is EXACTLY why I should cook it more.

[MissMillie]

14. well, in any kind of a sauce or brroth

they get hotter

might be wise to chop them up and leave them on the side.

[KansDem]

2. This is what I would do...

Dice up the cilantro, jalapenos, tomatoes, onions, and garlic and make a pico de gallo. Squeeze some lime into it. Put it in the frig until later.

Wrap the corn in aluminum foil.

Thaw out some steak. Coat both sides of the steak with extra-virgin olive oil. Then sprinkle some black pepper and diced cilantro on both sides.

Place some mesquite smoking chips in a cup of water to soak. Fire up the barbecue. Put the corn on to cook. Then drain and place the smoking chips on the hot coals. When the fire really gets to smoking, place your steak on the grill and cover with the grill cover.

Heat up some tortillas and refried beans. Then you're ready.

You'll have a delicious meal of mesquite-smoke steak, corn, refries with pico de gallo, and warm tortillas.

Oh, and I'll PM you my phone number so you can call me when it's ready! :9

[RedShoes]

3. that sounds soooooo good.

I'll have to try it.

[bigwillq]

5. Be careful

with the jalapenos unless they're home grown.

[RedShoes]

7. farmer's market fresh...nothing imported. The Amish have a farmer's market

I've been going for YEARS. When the scare was tomatoes, Thom the Amish Guy told me to call him if those tomatoes killed me. LOL!!

[bigwillq]

13. Oh, that's good.

:)

[begin_within]

6. Here is my time-tested guacamole recipe

1/4 teaspoon salt
1 lime
Cilantro (optional)
1 large or 2 small cloves garlic
1/4 cup green taco sauce - not red
4 large Hass avocados, very ripe
Fresh tortilla chips

Use only Hass avocados - do not use Fuerte, Bacon or Zutano avocados as they do not have the right texture. Pinkerton avocados are acceptable if Hass are not available, but the results are best with Hass. When fully ripe, the avocados will be completely black on the outside, and soft but not squishy.

Squeeze juice from the lime into a bowl. Cut the squeezed lime peel in a few pieces, and drop into the lime juice. Add salt and mash lime peel down. Allow to sit for a few minutes to let the lime oil come out of the peel. Mash or press if necessary to get the lime oil to come out. This will improve the flavor of the guacamole. Then discard the lime peel. The point of this is to get the lime oil out into the mixture.

If you love cilantro, add a tablespoon of finely chopped cilantro leaves at this point. If you hate cilantro, pretend you didn't read this part.

Use only fresh garlic. Mash the garlic with a garlic press, then add to lime juice mixture. Add the green taco sauce. A can of diced mild green chiles can be substituted for the taco sauce. Use a stronger taco sauce if you want it more spicy, but do not use red taco sauce or red chilis, as they will ruin the bright green color of the guacamole. Stir mixture until thoroughly mixed.

Cut avocados in half and remove pits. If there is any brown flesh on the inside, cut that away. The green areas in the same avocado is still perfectly usable. Using a knife, dice the avocado flesh while still in the shell, then scoop out with spoon and into the lime juice mixture.

Add diced avocado to the mixture, and stir just until it blends in. It should still have hundreds of tiny chunks of avocado throughout, it should not be a completely smooth paste. If you are a salt fiend, taste the guacamole and if it is not salty enough for you, add 1/4 teaspoon more salt. But the tortilla chips will also supply salt. Do not add cumin or any other seasonings. Do not add tomatoes! Do not try to extend it by adding sour cream.

Cover tightly and refrigerate for one hour. Serve within 4 hours of making it - it will only last one day. Serve with the freshest tortilla chips you can get - go to a Mexican bakery if possible. This recipe never fails - set it down at a party and watch it vanish within minutes.

[RedShoes]

9. talk to me a little about 'green taco sauce' which I have never used...

is it smokier? Or spicier? My other half, who hates mexican, will be away this weekend and I am breaking out the tequila!! (It's national tequila day)

[begin_within]

12. It's just made from green chiles. There are mild and hot versions. Since you have

jalapeños, you don't need the taco sauce, just chop up the jalapeños. (Of course jalapeños are suspect in the recent salmonella scare, but then so was cilantro). It doesn't matter what source of chiles you use but they should be green, because red ones will distort the bright green color of the guacamole. Most grocery stores carry at least one green taco sauce, but if not they certainly carry small cans of chopped green chiles. Otherwise you could go to a supermarket that specializes in Mexican foods. But if you feel safe with the jalapeños, just use them. It will turn out the same as using taco sauce.

[Maddy McCall]

11. Chicken...you have almost EVERYTHING you need to make Jerk Chicken.

Here's my recipe.

Ingredients
For the Chicken:
• 3 lbs boneless chicken, or chicken halves, thighs, or breasts

For the marinade:
• 1 tbsp fresh chopped ginger
• 4 garlic cloves, chopped
• 1 medium red onion, chopped
• 1-3 habaneros or jalapenos stemmed and seeded (use gloves)
• 2 tbsp soy sauce
• 3 tbsp olive oil
• 1 tbsp salt
• 1 tbsp sugar
• 2 tsp ground black pepper
• ¾ Tsp ground nutmeg
• ¼ cup lime juice
• 1 ¾ cups apple cider vinegar

Directions
1. Chop all ingredients finely or course blend in blender.
2. Put chicken into a couple of large zip lock bags and divide marinade between them.
3. Refrigerate overnight.
4. Preheat grill to medium heat.
5. Remove from marinade.
6. Grill until chicken is cooked through and well browned on all sides.

[RedShoes]

16. OMG!! That sounds soooooo good.

The only thing I am out of is soy sauce. I love jerk chicken too.

[yellowdogintexas]

15. make ropa vieja, except put the jalapenos in it with the bell peppers

http://www.epicurious.com/recipes/food/views/ROPA-VIEJA-11486

This stuff is good good and you can wrap it up in warm tacos, or make enchiladas, or just eat it.

Also:

Black Bean Salad:

1 can rinsed and drained black beans
jalapeno or serrano pepper
garlic
tomato
cilantro
corn (fresh cut off cob or frozen)
cut up avocado if desired
juice of a lime
onion, purple if you have it, or scallions.
couple tablespoons of Extra Virgin Olive Oil
couple teaspoons of red wine vinegar

chop everything up and combine with the beans
let it sit a while.

YUM YUM YUM YUM

[RedShoes]

17. with skirt steak. My grocery list is growing in such a good way.

I just kidnapped my mother and I am going to cook for her all weekend. :)

[yellowdogintexas]

18. you can actually make ropa vieja with brisket, just trim off most of the fat

it has to cook longer, but it is cheaper.

[RushIsRot]

19. I created a recipe 30-40 years ago when salsa wasn't so easy to

get. I did it in the first try. Been eating it ever since. It is simple and you are welcome to try it if you wish:

1 15 oz can of cooked whole tomatoes.
drain juice into a blender
Add:

garlic to taste (I generally use one or two cloves)
TBS white vinegar
TBS of Tabasco Sauce
tsp of salt

Blend on LIQUEFY several seconds.

Put in the remainder of the tomatoes

Blend briefly on PUREE. Perhaps several short bursts.

Pretty good stuff for eating with chips or cooking.

[RedShoes]

20. sounds quick, easy and GOOD.

I am bookmarking this thread. thanks everyone. :hi: