Sangrita
Sangrita
2 cups freshly-squeezed orange juice
3 Tbsp grenadine
1/4 tsp chile powder, to taste
1 cup tomato juice (optional)
3 tsps salt*
Mix all ingredients & serve over ice
* If you omit the tomato juice, use 2 tsps of the salt
Vampiro
Pour 1 1/2 ozs tequila into a large glass over ice cubes, then add Sangrita
If desired, add club soda
Garnish with a lime wedge
Carne Asada (Broiled Meat)
Carne Asada (Broiled Meat)
2 lb whole tenderloin, with all fat removed*
4 to 5 cloves garlic, peeled
1 tsp whole black peppercorns
1/2 tsp cumin
1/4 cup olive oil
2 Tbsp fresh lime juice
Salt, to taste
Slice tenderloin lengthwise, with the grain, into 1/8-inch thick slices
Place garlic, pepper, cumin, olive oil & lime juice in a molcajete & grind the mixture until the garlic is pureed & the spices are pulverized
Toss the oil mixture with the sliced meat & marinate in the refrigerator for at least 3 hrs or overnight
Broil the meat very close to a very hot fire to the desired deg of doneness
Add salt to taste & serve with refried beans &/or rice, rajas, guacamole, salsa & hot tortillas
* Or use round steak lbed to about a 1/8-inch thickness
Cut the steak into four pieces
Mexican-Style Baked Fish
Mexican-Style Baked Fish
1/3 cup sour cream
1 tbsp lemon juice
1/2 tsp chili powder
1 lb orange roughy or red snapper fillets
1 1/4 cups crushed corn chips
2 Tbsp butter or margarine, melted
Avocado slices (optional)
Tomato slices (optional)
Combine sour cream, lemon juice & chili powder
Dip fillets in this mixture & dredge in corn chips, coating well
Place fillets in a lightly greased 13 x 9-inch baking dish
Drizzle with butter
Bake at 450 deg F for 12 to 15 min or until fish flakes easily when tested with a fork
If desired, serve with avocado & tomato slices
Serves 4