Ceviche (marinated fish)

INGREDIENTS:

• 1 pound of fish (tilapia fillet)                               
• 1 pound of tomatoes                             
• 1 cucumber
• 2 jalapeños peppers                                           
• 10 small limes
• a little fresh cilantro (optional)                         
• salt and pepper (to taste)
• 1 onion 

PREPARATION:

  Cut up the tilapia fillet into small pieces.
  Chop the onion into small pieces.
  Cut and squeeze the limes.
  Put the fish and onion into a bowl, then pour in
  the lime juice. Add salt and pepper. 
  Marinate the fish in the lime juice for 30 minutes.
  Cut up the tomatoes, cucumber, jalapeños and   cilantro.
  Combine all vegetables in a bowl.
  Ready to eat!

Red Chilaquiles

Ingredients:

• 10 corn tortillas cut into a triangle shape
• ½ liter of water
• 3 tomatoes
• 7 serrano chilies (or fewer to taste, depending on how spicy you want it)
• ¼ of one onion
• 3 cloves of garlic
• 3 branches of epazote*(optional)
• Salt at your taste
• Pimiento at your taste
• One tablespoon of powdered chicken broth
• Crumbled Cheese (feta, mozarella, queso fresco)

Preparation:

Step 1 –  Boil tomatoes for 30 seconds. This makes removing the skins easier. 
Step 2- Boil the peeled tomatoes with Serrano chilies.

Step 3 -  Blend the boiled tomatoes and peppers with the onion and garlic to make a thin sauce.

Step 4- In a frying pan, warm up a little corn oil so that the flavors blend and add the epazote, salt, pepper and chicken broth.

Step 5- When the sauce is boiling, add bits of the fried tortillas. If you want crispier chilaquiles, add the fried tortillas to the sauce just a few seconds before serving.

If you’d like your chilaquiles a bit softer, leave the fried tortillas in the sauce longer so that they get tender.

Step 6- Served with sliced onion, sour cream, and cheese sprinkled over the chilaquiles. Serve with refried beans or fried eggs.

* Epazote is an herb with a pungent smell. It is believed to reduce flatulence. You can find it in Mexican stores.

Beef Alambre

Ingredients:  (for 4 people)

• 2 pound beef
• 2 bell peppers (one red, one green)
• Half an onion
• 8 slices of bacon
• 1 cup of grated cheese (Oaxaca or mozzarella cheese)  
• 1 can of chopped pineapple (optional)
• A couple of mushrooms (optional)
• Tortillas

Preparation:

 Chop all ingredients into squares or strips

Heat canola oil in a pan

Fry onions and bacon, add the beef and cook until done

Add peppers and cook to taste

Add the remainder of the ingredients

Add cheese, cook 2 more minutes and serve with warm tortillas, your choice of salsa and toppings (cilantro, limes, and onions)

Topping salsa

Ingredients:

• 2 red tomatoes
• 5 chilies de arbol seco * 
• ½  clove of garlic
•  Salt

Preparation:

Roast the chilies de arbol and the red tomatoes

Removed skin from tomatoes

Finally mix all the ingredients in a blender and add salt

*Find in Mexican groceries stores. You can also use jalapeno peppers.

Barbacoa

Ingredients:

(For 5 to 7 people) 

• 5 pounds of cubed beef
• 7 whole guajillo chilies*
• 3 tablespoons cumin
• 3 tablespoons thyme
• 2  tablespoons oregano
• 3 tablespoons ground pepper
• 3 tablespoon sesame seeds
• 11 bay leaves
• 1/8 cup vinegar
• ½ onion
• 2 Garlic cloves
• 5 cups water

Instructions:

    Begin with washing the  beef , put in pot and season with salt. 

    Cook the 6 chilies in 1 cup of water for 3 minutes. After 3min, pour the cooked chilies into a blender along with the cumin, thyme, oregano, ground pepper, sesame seeds, garlic and   vinegar. Add an extra cup of water and salt to your liking. Blend well and strain. 

    Add the strained salsa into the pot holding the beef along with 5 bays leaves and 5 cups of  water. Stew on medium heat for 3 hours until beef is cooked and pulls easily. 
      
     You can have it with horchata*. 

*Find in Mexican grocery store.