Mexican Trifecta

Here are a few Mexican-themed recipes for ya. I made a Mexican feast last night!

Marinade for Taco/Fajita Meat

• 1 T canola or vegetable oil
  
• 3 T hot sauce
• Juice of 1 lime
• 1 T ground cumin
• 1 T minced garlic
• 1 T dry minced onion (or fresh onion, chopped; I'd go with at least 1/4 cup of fresh)

Mix the ingredients together and add to at least 1 lb. of meat. Marinade can be used with poultry or beef.

Marinate for at least 20 minutes, or as long as 24 hours. Grill meat when ready to cook. You can then slice the meat to put in soft corn or flour tortillas for tacos or fajitas, respectively. Or, you could serve the cuts of meat as-is with side dishes.


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Pineapple Salsa

• 1 ripe pineapple, peeled and cored
• 1 jalapeno pepper
• 1/4 cup fresh cilantro (leaves and stems), packed tightly
• 1/3 cup red onion, diced
  

Dice the pineapple. Finely dice the jalapeno. (Seed the jalapeno if you want a less spicy salsa; if you want some heat, you can include some of the seeds.) Finely dice the red onion. Finely chop the cilantro.

Mix everything together in a bowl and chill the salsa for at least an hour. After chilling, add salt, lime juice and/or cayenne pepper to taste if desired.

This can be eaten with tortilla chips or served on top of grilled pork or poultry.


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Salsa Bean Salad

• 1 15-0z can of pinto beans
• 1 large, ripe red tomato
• 1/4 cup cilantro, tightly packed
• 1/3 cup red onion, diced finely
• 1 lime
• Salt
• Cayenne pepper
• 2 scallion stalks (optional)
  

Drain the pinto beans and place the drained beans in a medium-sized bowl.
Seed the tomato and dice it finely; add to the beans. Chop the cilantro finely and add to the bowl. Chop the cilantro finely and add to the mixture.
Juice the lime and add the juice to the bowl. Chop the scallions (white and green parts) and add at this time, if using.
Chill the salad for at least an hour. After chilling, add salt and cayenne pepper to taste.

Note: You can make a delicious fresh tomato salsa using this recipe by omitting the beans.