I use either skirt steak or chicken breasts, and usually both ! I cook the meat either on a grill (when I was in Texas) or in the skillet (here in New York). I marinate the meat beforehand in either a little lime juice, orange juice or sometimes Italian dressing, the latter being my husband’s favorite. With the juices, I usually add salt and pepper. About thirty minutes will do it.
I cook the meat (with the barest amount of oil if it’s the skillet) whole and cut it into strips after it’s cooked.
For the onions and peppers, I use a yellow onion cut into strips and usually a green and either red or yellow bell pepper also cut into strips (the extra color looks really nice). I either steam them in water in a separate skillet (with the lid on, until soft) or sometimes I use the marinade to cook them—still basically steaming.
Serve sliced meat and drained peppers and onions with warm flour tortillas, shredded cheese, sour cream, guacamole and, if you’re my husband, jalapeño slices.
Robert’s Guacamole Recipe:
Two avocados –soft to the touch (you should be able to push your thumb into the skin and leave an indentation)
One small white onion (chopped)
A clove of garlic (or two) (minced)
Splash of lemon juice
Salt and pepper to taste
One to two tablespoons salsa depending on your preference (I like it best without the salsa—R likes it best with two tablespoons.)
Peel the avocados and mash. Stir in the remaining ingredients. Test with a chip or two to adjust the flavors as needed. Then enjoy!!!
How about you? What’s your favorite Mexican recipe? What do you like to fix for a summer outdoor meal? Or a picnic party?