I made this from what I had on hand at the moment. It was very nice with the tacos last night and will be nice on my bread for lunch.
5 avocados
12 green onions chopped the white part and some of the greens.
salt to taste
2 lemons the juice to your taste
Once you have made your own Frijoles or fried beans you will never want to buy them canned again! The pressure cooker makes it a fast process. I used the pressure cooker for the very first time in my life when I made these beans. I think I have found a new friend that I will use a lot in my kitchen, I only wish I had not waited so long to try using the pressure cooker.
I will caution you to make sure and check the beans after 30 minutes in the cooker and if you feel they are not done then add more water if needed and cook a bit longer. Pressure cooking you need to be in attendance, you cannot just leave and come back.
I hope you will enjoy this recipe given by a great friend, Veronica from Mexico.
The Hot Chilies had a guest teach us how to make REAL Mexican food for our last class. Of course the food was awesome and we had a great time as always! One of the recipes was called Ahogadas which means drowning, we were told that it is food that people eat after having too much to drink the night before. I can see why you would want to eat this as it is filling and also gives your body some nice spice to deal with after a night of say too many Tequila straight shots and Margaritas, my personal favorites.
Thanks to our friend Veronica that took time out of her busy schedule to teach us a little bit of her culture and her food.
Ahogadas below...... A great hangover cure, or a great meal in itself with a side of Frijoles.
One of my favorite Mexican dishes is Chicken Fajitas. In the states when we go out for Mexican food I seem to order this a lot! I especially love when the restaurant offers the choice of having a mixture of chicken and beef, that helps when I just cannot decide which to order.
I found this recipe in The Practical Encyclopedia of Mexican Cooking. I bought the book on one of our trips to Hong Kong in my favorite book store there. I was in the mood for Mexican Food at the time of purchase. It was an expensive impulse buy 272.00 HKD roughly 35.00 USD and Hubby called me on it. However I had a good alibi in telling him, how he, would enjoy authentic Mexican food at home. He always benefits from all the cook books I buy, I suppose I could have worse habits. I don't smoke and I drink decaffeinated coffee, so a girl must have a habit of some kind, mustn't she?
I tweaked the recipe a little bit, to make it taste more like the Fajitas we enjoyed in our favorite little Mom and Pop Mexican restaurant in the states, and I have a winner.
As limes are most times more difficult to find here in GZ China I use lemons.
Well not very Irish but it is green.
This was a real hit with all the ladies it is my favorite too. This recipe is a combination of several recipes that I have read and tried over the years. I have finally come up with a concoction that tastes the best to me. 
Hubby is not a fan of avocados and it seems Expat son is not either... their loss when I make this one. I make it for parties too and many of our friends rave about this recipe.
Happy St. Patrick's Day or shall I say St. Pedro's Day?
Either way have a good one!
Cook Club went off well even though I am a slave driver and we made a ton of food.
The menu was Chili, Corn Bread,Taco's made with homemade seasoning, Chicken Fajitas, and Guacamole, with that we had 3 types of cheese, Monterey Jack, Pepper Jack and Cheddar, Sour Cream, Salsa and lettuce and tomato for garnishing.
Since Mexican food is a mystery to many of the club members it was a real hit and everyone enjoyed making and eating it.
What's for dinner tonight? Leftovers of course. I will try to post all of the recipes from this class. I already posted the Corn Bread recipe a while ago, It is a back of the box recipe which is very good.
The Taco Seasoning is here . Today I will leave you with my recipe for Chili you can make it your way.
The recipe is versatile and I enjoy adding cocoa to it once in a while for a little different taste. Is it really Texan, well, I lived in Dallas - Fort Worth when I was 5 years old, so maybe just a smidgen, Y'all.
Continue reading "Tai-Tai's Texas Chili - Make it Your Way" »
Our Cook Club the "Hot Chilies" meet this Friday. I have been busy preparing for the class that I will teach. Scouring recipes, cooking them, adjusting, and even writing a few from memory as I tend not to follow recipes when cooking for the family, and printing them up.
We will have a Mexican theme for this class. Mexican food is non-existent in our corner of Guangzhou, China. I can think of one restaurant that boasts that it is Mexican, and it does not serve anything, that resembles Mexican food or Tex Mex food. So I make Mexican food at home and when we are in Hong Kong we are lucky enough to know of a Mexican Restaurant that is quite good and worth the trip.
Finding the ingredients for some Mexican food is a lot easier than it used to be in the years of 1996-2001. I carried (smuggled) in from Hong Kong in those years, many a taco shell, flour tortilla, salsa and refried beans. All of those items are available now in the little specialty stores where the expatriates shop. We can even buy avocados more frequently now. However if you are looking for tomatillos and cactus you will have to look in Hong Kong and try smuggling them in, and hopefully, not be caught.
In the old days the Taco Seasoning packets were only to be had in Hong Kong. I scoured many a book to find a seasoning years ago, Ex-pat Daughter then about 8 years old loved tacos and I had to come up with something. I found this recipe in a Church cookbook. Here it is with a few tweaks that I have given it over the years too.
Continue reading "Cook Club Meets - Homemade Taco Seasoning" »
