This is a very pretty dessert I which there are swirls of cheese cake within a brownie. This is adapted from Esteban Casillo’s cookbook Chicano Eats. The original recipe called for cajeta which I could not find, so I used the similar and easier to find dulce de leche. Abuelita chocolate is a brand of Read More …
This is a form of taco with carne asada in which the tortilla is grilled with some cheese before being topped with the meat, salsa, etc. This version is based on a recipe in Eseban Castillo’s cookbook Chicano Eats. This will serve at least 4 people. For the Marinated Steak ½ cup fresh lime juice Read More …
This is a seasoning for Carne Asada and is from Esteban Castillo’s cookbook Chicano Eats. It makes ¾ cup. ½ oz. guajillos chiles 1 Tbs. black peppercorns 1-1/2 tsp. coriander seeds 1 tsp. cumin seeds 3-1/2 Tbs. Diamond Crystal kosher salt 3 Tbs. garlic powder 3 Tbs. onion powder Preheat the oven to 275 degrees Read More …
This is the first dish we made from Esteban Castillo’s cookbook, Chicano Eats. It makes a flavorful but not spicy sauce to go with pasta. We made it with scallops, but it would also be good with shrimp, fish or chicken. The amount of sauce is intended for 1 lb. of pasta, and is expected Read More …
This salsa is like a thin and unchunky version of guacamole. It is from Esteban Castillo’s cookbook Chicano Eats, and was used with grilled steak to make Vampiros de Asada. When Carol saw the recipe, she could not believe that it would use 1.5 cups of water, but it does. It has a nice citrusy Read More …
This recipe is an inspiration which turned out well. The same basic idea can be done with a variety of ingredients, but this was done with some ingredients we had on hand. Quantities are about right for 3 adult servings. Amanda thought this was like a fajita turned into a salad. 1 lb. steak, marinated Read More …
Enfrijoladas are a culinary cousin to enchiladas, in which the sauce for the tortillas is based on beans rather than on vegetables. This version is adapted from a recipe on www.weareneverfull.com, which was in turn adapted from Rick Bayless. I made two primary changes. First, since I had a lot of leftover refried beans, I Read More …
A few months ago, a hunter gave me a large piece of frozen venison, which I have kept in my chest freezer while I tried to figure out what to do with it. I decided to adapt two recipes from Robb Walsh’s Texas Eats, since there are a lot of deer hunters in Texas trying Read More …
Fajitas are properly made from skirt steaks, which once upon a time were very inexpensive, as well as very flavorful. These days, skirt steaks are frequently so expensive, that when I want to make fajitas, I use sirloin steak instead. I was at New Grand Mart recently buying some Asian ingredients, and was pleasantly surprised Read More …
This was an inspired idea to create a simple dinner salad which would be nearly all cooked on the grill. Quantities shown below are for 2 servings. 2/3 lb. steak 1 red bell pepper, cut into strips 1-1/2 ears of corn 1 large onion, cut into thick rings ¼ cup chopped cilantro ~6 Tbs. guacamole Read More …