I am Peruvian Chinese so I do not have much experience with Mexican cooking. What I did one day was to create my own version of beef fajitas (which mean little girdles). The meal was not strictly Mexican. It was more of a combination of Peruvian/Mexican if such a thing existed. My family enjoyed it.
Plantanos fritos (Fried ripe Plantains)
Arroz Amarillo (Yellow rice)
Flan for dessert
As you can see from the photo, there is a dish there that I cannot seem to be able to identify. I don't remember what I put on the table. It looks like shredded cheese but I don't think that it what it is. Sorry.
2 Sirloin steaks
Green pepper sliced
salt and pepper
Marinate the steak with all the ingredients except the onion. Set aside for a couple of hours or so.
Heat up a large cast iron skillet, Add approximately a tablespoon of olive oil. I cooked the meat medium rare. Actually more on the rare side. Fry up the green pepper, onions and additional garlic in that skillet after the steaks are removed. Slice up the steak, add the fried onions and garlic place on a serving platter.
Serve in the heated tortillas. Make sure you wrap them tightly, hence the fajita.
I simply cooked white rice in chicken broth and added Goya's Sazon for color and flavor.
1 large tomato
1 medium sweet onion
1 Jalapeno (optional)
Juice from one lemon or lime
Salt and pepper
Dice the onion, tomato (and Jalapeno pepper). Season with the lemon/lime juice, salt, pepper and approximately 1 tablespoon or drizzling of olive oil. Serve on top of the fajita.
2 large ripe plantains (usually yellow and black skin)
Peel and slice. I like to slice them diagonally. Heat up a large skillet. Add a little oil to cover the bottom slightly. Fry until golden brown. Drain on paper towel and season with salt.
I actually used the recipe from the Better Homes and Garden cookbook binder. It is really good!
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