Ashleigh Luna

Virgin Margarita

Chicken Fajita’s with Tortillas,

Pico/ Guacamole

Lime Cilantro Rice

Mexican Flan

Virgin Margarita

1 (6 oz.) an frozen limeade concentrate, thawed

¼  cup orange juice

2 Tbsp. kosher salt

½ lime, cut into wedges

4 cups ice cubes

Moisten the rim of the serving glasses with a little lime juice.  Put the alt in a large saucer or shallow pie pan.  Invert each glass in the salt and gently twist to coat the rim.

Place the limeade concentrate, orange juice and ice cubes in a blender.   Blend at high speed until the ice pulverizes the the drink is thoroughly mixed.  Pour into glasses being careful not to disturb the salt on the rims.  Garnish with lie wedges.

Chicken Fajitas

2 chicken breasts, cut into strips

1 tsp. dried oregano

1 tsp. cumin

1 tsp. salt

½ tsp. sugar

1 Tbsp. garlic flavored oil

2 Tbsp. lime juice

2 onions, peeled, halved and cut into thin half-moons

1 each red, orange, and yellow bell pepper, cored and seeded, cut into strips

Marinate chicken in mixture of seasonings while you prepare onions and bell peppers.

Heat 2 tsp. peanut or olive oil in large frying pan or wok.  Fry onion slices over medium heat for 5 minutes.  Add bell peppers and cook for 10 minutes.  Remove onions and peppers to a bowl. 

Add 2 tsp. more oil and then the chicken with its marinade.  Cook stirring frequently until chicken is cooked through.  Add onions and peppers.  Stir together then transfer to a serving dish.

Optional accompaniments:

1 cup grated Cheddar or Monterey Jack cheese

½ cup sour cream

Tortillas

3 cups flour

2 tsp. baking powder

2 tsp. salt

¾ cup shortening

¾ cup hot water

Combine flour, baking powder and salt.  Cut in the shortening till mixture is crumbly.  Add enough hot water to make ingredients look moist.  With hand or large fork, knead the mixture until dough forms a soft round shape.  Cover with a dish towel and let sit for about an hour. 

Separate dough into 10-12 balls.  Roll out on lightly floured surface.  Cook in medium hot cast iron skillet for about 2 minutes on each side, or until looks done.

Guacamole

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

½ tsp. kosher salt

½ tsp. cumin

½ tsp. cayenne

½ medium onion, diced

½ jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 Tbsp. chopped cilantro

1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice; toss to coat.  Drain and reserve the lime juice.  Using a potato masher, mix in salt, cumin and cayenne.  Fold in the onions, jalapeno, tomatoes, cilantro and garlic.  Add 1 Tbsp. of the reserved lime juice.  Let sit at room temperature for 1 hour and then serve.

Pico de Gallo

1 ½ cups seeded, diced tomatoes

¼ cup diced red onion

1 Tbsp.  dicd jalapenos

1 Tbspl minced garlic

Juice of 2 limes

2 Tbsp. cilantro, plus extra for garnish

Salt and pepper

Combine all ingredients in a bowl.

Lime Cilantro Rice

2 cups water

1 Tbsp. butter

1 cup rice

1 tsp. lime zest

2 Tbsp. fresh lime juice

½ cup chopped cilantro

Bring water to a boil; stir the butter and rice into the water.  Cover, reduce heat to low and simmer until rice is tender, about 20 minutes.

Stir the lime zest, lime juice and cilantro into the cooked rice just before serving.

Mexican Flan

1 cup sugar

1 cup milk

1 (14 oz.) can sweetened condensed milk

3 eggs

3 egg yolks

¼ cup freshly squeezed orange juice

1 Tbsp. grated orange peel

1 Tbsp. vanilla

1 Tbsp. cornstarch

1 cup cream

Place sugar in a heavy saucepan over medium-high heat.  Cool, stirring constantly until the sugar melts and turns a golden amber color, about 10 minutes.  Pour melted sugar syrup into a flan mold or custard dish.  Let cool.

Preheat oven to 350.  Pour milk, sweetened condensed milk, eggs, yolks, orange juice, orange peel, vanilla and cornstarch into a blender.  Blend until mixture is smooth.  Pour in the cream; pulse several times.  Pour the mixture over the cooled caramel syrup in the flan mold.

Line a roasting pan with a damp kitchen towel.  Place the flan mold on the towel inside roasting pan.  Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake until set, but still slightly jiggly when moved, 45 minutes to 1 hour.  Let the flan cool then refrigerate for at least 4 hours.  To serve, run a sharp paring knife around the inside of the mold to release the flan.  Invert a plate on the mold, flip the mold over, and gently remove the mold.