Summer will be over before you know it, so take advantage of it…..BARBEQUE!!! Get away from traditional burgers and hot dogs and try something different by adding some Mexican flare to your summer menu!!! Have some carne asada, guacamole and salsa and enjoy the flavors of a traditional Mexican BBQ!! After the party in your mouth and the smiles on the faces of your guests – you might not go back to burgers and hot dogs.
To get ready for your south of the border cook out – you will need to go to your local butcher. (Preferably a market that caters to the Latin Community because you will be ordering very specific things.) You will need to ask for Arrachera. Be sure to ask the butcher to clean the meat and put it through the machine. This just means that they will trim off the fat and put it through a tenderizer (which makes all the difference in the world when you are eating the finished product!!) If you cannot find a Latin store then you will have to look for skirt steaks at you local store. 2 ½ pounds of meat will feed about 4 people – so calculate what you will need.
Carne Asada Ingredients:
2 ½ Lbs. of Arrachera
2 Tablespoons of fresh lime juice
1 teaspoon of minced garlic
1/2 teaspoon of ground cumin
1/2 teaspoon of salt
Half a can of beer (preferably a Mexican one like Tecate of Modelo)
Mix all your ingredients together in a large bowl. Extend all your meat and pour the
marinade over mixing thoroughly till the meat is well covered. For the best flavor
marinate from 1 to 2 hours before grilling.
Remove avocado skins and seed then place in a shallow bowl. Use a potato masher or metal spoon to mash avocados till you have a creamy consistency. Keep it as chunky or creamy as you like. Add the rest of the ingredients and use spoon to mix together. Add salt at the end to taste.
Fancy it up by adding mango bits or pineapple bits.
Wow them Guacamole:
3 ripe avocados
1 tablespoon of chopped walnuts
1/4 cup puréed guayaba (you can use fresh but canned is fine and easier to find)
1/2 teaspoon fresh lime juice
1/2 sugar or 1 teaspoon of syrup from canned guayabas
Pinch of salt
Follow the same steps for mashing avocados as above. Puree guayaba
In a blender (leaving it somewhat thick) and add to avocados. Add the rest of of your ingredients and mix well. Add salt to taste.
Pico de Gallo:
1 ½ cup diced tomato
1/4 cup chopped cilantro
1/2 cup diced onion
1/4 cup diced jalapenos (remove seeds to minimize heat level)
2 tablespoons fresh lime juice
salt to taste
Mix all your ingredients and you are done.
Banana peppers and tomatillo salsa
2 grilled banana peppers
4 medium size tomatillos – grilled
1 clove garlic
1/4 of small Spanish onion
salt to taste
Add all your ingredients into a blender and mix
Grilled Cebollitas (green onions)
1 bunch of green onions
Place about 3 – 4 onions in foil drizzle with olive oil, salt and pepper. Wrap and place on the grill for about 15 minutes on each side.
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Nancy was born and raised in Chicago’s Southside. Growing up in a Mexican casa, she always remembers watching her Mom and Grandmother cooking in the kitchen as a child and watching the vapors rise from the stove and the array of colorful ingredients that went into the creations. Dishes like Mole, Chiles Rellenos, and Pozole. The flavor in these dishes were amazing. Now as an adult, the flavors and the aromas in these dishes are pure nostalgia for Nancy. Nancy is a self-taught, with 26 years of learning experience and 3 years professional. Nancy and her business partner, who own Las Dos Fridas catering in Andersonville, have catered for the Mayor’s Office for Special Events such as Viva Latino Music Fest and the M.A.D.D. Candlelight Ceremony. They also cater to fashion shows with local designers like Horacio Nieto Jr. Recently, Nancy has also dabbled in giving cooking classes and it’s something that she loves doing and will continue to do. She specializes in all kinds of cuisine but focuses on vegan, vegetarian, and gluten free cuisine. Nancy’s motto is to keep it as authentic as possible, but also making it healthier without compromising flavor.