Showing posts with label mexican food. Show all posts
Showing posts with label mexican food. Show all posts

Sunday, October 1, 2017

Steak Tacos with Chimichurri Sauce / #SundaySupper

Although you may look at the ingredient list for my Steak Tacos w/ Chimichurri Sauce and think it is too long, with way to many ingredients, it really is easy and quick to make. I think you are going to like this version of chimichurri sauce. I made a few changes to the traditional sauce, like not using pimentos, cooking the red peppers, and soaking the diced red onions in the cider vinegar mix.
If you are like me, and you have a lot of interruptions when you are cooking, I recommend not putting any ingredients together until all of them are measured out and sitting right in front of you. It's so much easier, and when you have a long list, it makes the cooking go quicker. Really! 
 

 Steak Tacos w/ Chimichurri Sauce 
(printable recipe at end of page) 
(makes 8 tacos)
1/2 cup Apple Cider Vinegar
1/2 cup Sugar
1/2 cup Water
1/2 cup red onion, finely chopped
1/2 cup diced Red Bell Peppers
1 cup Italian Parsley, fresh chopped
1/3 cup chopped Cilantro
1 clove Garlic, finely chopped
1/3 cup diced yellow, and orange Bell Peppers
2 teaspoons Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
8 ounce Top Sirloin Filet 
ground pepper
minced garlic
8 Tortillas
1 Lime
1 Avocado, sliced
Queso Fresco (crumbly cheese)


Combine apple cider vinegar, sugar and water. Bring to a boil. Add red onion. Boil for 3-4 minutes. Remove from heat and let cool.
Saute red peppers in butter until softened, but with just a bit of crunch.
Add chopped fresh parsley, chopped cilantro, chopped garlic, yellow and orange peppers, red peppers, diced red onions, extra virgin olive oil, and red wine vinegar to a bowl and mix together.
Sprinkle steak with black pepper and minced garlic. Tenderize and then place on grill.
Cook steak on grill to medium rare, or whatever you like. For medium rare, cook on each side for 2 minutes, flipping it to the other side, cooking for 5-6 minutes. Place tortillas in aluminum foil and cook on grill with steak. 
Let meat rest for approximately 5 minutes. Slice down thin slices.
Build taco by adding steak, topping it with chimichurri sauce, avocado and crumbly cheese. Add a squeeze of fresh lime, if desired.
 Enjoy! 


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Steak Tacos with Chimichurri Sauce

INGREDIENTS:


  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Sugar
  • 1/2 cup Water
  • 1/2 cup red onion, finely chopped
  • 1/2 cup diced Red Bell Peppers
  • 1 cup Italian Parsley, fresh chopped
  • 1/3 cup chopped Cilantro
  • 1 clove Garlic, finely chopped
  • 1/3 cup diced yellow, and orange Bell Peppers
  • 2 teaspoons Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 8 ounce Top Sirloin Filet
  • ground pepper
  • minced garlic
  • 8 Tortillas
  • 1 Lime
  • 1 Avocado, sliced
  • Queso Fresco (crumbly cheese)

INSTRUCTIONS:


  1. Combine apple cider vinegar, sugar and water. Bring to a boil. Add red onion. Boil for 3-4 minutes. Remove from heat and let cool.
  2. Saute red peppers in butter until softened, but with just a bit of crunch.
  3. Add chopped fresh parsley, chopped cilantro, chopped garlic, yellow and orange peppers, red peppers, diced red onions, extra virgin olive oil, and red wine vinegar to a bowl and mix together.
  4. Sprinkle steak with black pepper and minced garlic. Tenderize and then place on grill.
  5. Cook steak on grill to medium rare, or whatever you like. For medium rare, cook on each side for 2 minutes, flipping it to the other side, cooking for 5-6 minutes. Place tortillas in aluminum foil and cook on grill with steak.
  6. Let meat rest for approximately 5 minutes. Slice down thin slices.
  7. Build taco by adding steak, topping it with chimichurri sauce, avocado and crumbly cheese. Add a squeeze of fresh lime, if desired. Enjoy!
Created using The Recipes Generator

Monday, February 13, 2017

Chicken Enchiladas / #FoodBloggerLove

Today I made these Chicken Enchiladas from the blog, Jane's Adventures in Dinner. I am participating in a fun recipe swap called #FoodBloggerLove! I was assigned a blog and I was to pick a recipe to make from that blog and post about it here at The Freshman Cook! 

Once I pulled up my assigned bloggers page, it took me all of 2 minutes to decide what I was going to make. All of the recipes look amazing, and the pictures are awesome, and when I saw the recipe for Chicken Enchiladas, I had to make it! 

I have been trying to come up with a recipe I liked for Chicken Enchiladas, but I have not had much luck. I keep putting in too much of this or too little of that, and I just can not get it right. So when I saw the Chicken Enchiladas recipe I knew it was fate! Oh my, IT IS AWESOME! I am in love with this recipe! I know you will love it too! I did make a few minor changes to accommodate my family and their likes and dislikes, and it is still awesome! Check out the recipe I made below, and then visit Jane's Adventures in Dinner and check out her original recipe too!

 Chicken Enchiladas
(printable recipe at end of post)
(makes 4)

Enchilada Sauce
1/2 tablespoon Cumin
1 tablespoon Chili Powder
1 1/2 tablespoons Flour
1 mashed Garlic Clove
1/2 tablespoon Garlic Powder
1 1/2 tablespoon Oil
3/4 cup Water
2 cups chopped Tomatoes

Chicken Mix 
1 1/2 cups shredded, cooked Chicken
1 teaspoon Cumin
1 teaspoon Chili Powder
1 tablespoon chopped Cilantro
4 Tortilla
1 cup shredded Monterey Jack Cheese


Mix together the Enchilada Sauce ingredients, except for the water. Heat for 30 seconds on medium heat. Slowly add the water, whisking as you add it, to avoid creating any lumps. 
Add tomatoes and simmer for 10 minutes to allow tomatoes to soften.
Mix all the chicken ingredients together. For the chicken I pan grilled 2 good sized chicken breasts, let them cool, and then shredded the chicken. I had a little extra chicken, but it was quickly eaten! Spread a little bit of cheese on each tortilla. Divide the chicken filling between the four tortillas. Add additional cheese to each one. 
Spoon sauce into an oven safe baking dish. Use enough to cover the bottom. Roll the tortillas and place in dish. Preheat oven to 350 degrees.
Spoon more sauce over top of tortillas. Cover with cheese.
Bake for approx. 20 minutes, until hot and bubbly.
Serve and enjoy!
I hope you will try this recipe. I know you will love it! 
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print recipe

Chicken Enchiladas

INGREDIENTS:

Enchilada Sauce
  • 1/2 tablespoon Cumin
  • 1 tablespoon Chili Powder
  • 1 1/2 tablespoons Flour
  • 1 mashed Garlic Clove
  • 1/2 tablespoon Garlic Powder
  • 1 1/2 tablespoon Oil
  • 3/4 cup Water
  • 2 cups chopped Tomatoes
Chicken Mix
  • 1 1/2 cups shredded, cooked Chicken
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 tablespoon chopped Cilantro
  • 4 Flour Tortillas
  • 1 cup shredded Monterey Jack Cheese

INSTRUCTIONS:

  1. Mix together the Enchilada Sauce ingredients, except for the water. Heat for 30 seconds on medium heat. Slowly add the water, whisking as you add it, to avoid creating any lumps.
  2. Add tomatoes and simmer for 10 minutes to allow tomatoes to soften.
  3. Mix all the chicken ingredients together. For the chicken I pan grilled 2 good sized chicken breasts, let them cool, and then shredded the chicken. I had a little extra chicken, but it was quickly eaten! Spread a little bit of cheese on each tortilla. Divide the chicken filling between the four tortillas. Add additional cheese to each one.
  4. Spoon sauce into an oven safe baking dish. Use enough to cover the bottom. Roll the tortillas and place in dish. Preheat oven to 350 degrees.
  5. Spoon more sauce over top of tortillas. Cover with cheese.
  6. Bake for approx. 20 minutes, until hot and bubbly. Serve and Enjoy!
Created using The Recipes Generator