The G's Are In The House

Tunas/Prickly Pear is a seedy, melon-like,
 sweet, refreshing fruit!

Pan or Mexican sweet pastries are great
with a strong cup of coffee.

A weekend at home with the G's.  We try to get to the Mexican store twice a month to pick up awesome produce and specialty products, such as tunas (prickly pears or cactus fruit), fajitas, pan, the best tortilla chips ever and guacamole.  There are several Mexican grocery stores in the Chicagoland suburbs.  We go to Cermak, on Route 31 and Indian Trial, in Aurora.

I had a lovely conversation
with "the most interesting
man in the world."

We were lucky today, a lady was serving elote con crema.  She gladly allowed me to video tape her making this traditional Mexican dish.  You can make this at home too.  Typical serving size would be about a cup.  Boil frozen corn (1 cup), mayo (1 tsp or Tbsp, to taste), butter (1 tsp or Tbsp, to taste), cotijo cheese (1-2 Tbsp; plastic container in specialty cheeses) and Tajin or Pica de Gallo (rooster on label) seasoning (to taste, find in the Hispanic aisle).  I'm sure it's 50 million, thousand points in Weight Watchers!  It's a very tasty treat!!

After going to the Mexican store, we go to paleta store and buy a sweet, tangy, salty icy treat called mangoneada, which has mango sorbet, chamoy, fresh mango, the juice of half a lime and Tajin seasoning.  I discovered this a few years ago.  I highly recommend it!!  At least get a small one to share with someone else, but don't get too far from the store; because after you taste it, you are going to want one all for yourself!!  Trust me!!  It's really good, try not to eat it too fast because you'll get brain freeze!!

A favorite icy treat called mangoneada!

Purchase arracheras for
making fajitas.  Typically, they
cost $7.99/lb.

Fajitas (Marinate 2-3 days in advance)

I only get my fajitas at the Mexican store because they know how to prepare it.  I took a picture of the butcher's sign at the Mexican store (Cermak), so you would know what to purchase.  As far as how much to purchase, estimate about a half pound per person.  Ask the butcher to trim off the fat, butterfly and run it though the tenderizing machine.


Ingredients needed to make fajitas for four:

• 2-3 pounds of arracheras, cut flanks into lengths of 10-12 inches, easier for grilling.  You can cut into fajita serving sizes after they are done cooking. 
• Adobo seasoning (different flavors, we use the green cap, which has a little more cumin, you can get pepper, lemon, etc...)
• 2-3 limes
• 2 beers (I prefer Tecate, the beer will make a difference in taste)
• 1 large white onion
• 1 large green pepper
• 2-3 packages of El Milagro corn or flour tortillas (I think one dozen tortillas come in a pkg.)

In a super large bowl, sprinkle the bottom with Adobo seasoning
and squeeze the juice of a lime, then lay down a layer or two of meat, then repeat with seasoning and lime and meat until the meat is used up.  Pour beer over the meat.  I lift the layers of meat so the beer is thoroughly mixed throughout.

Cover the bowl with plastic wrap or press and seal and then store in fridge for at least one day.  The longer it marinates the more flavorful and tender the meat. I usually let it sit in the fridge for two-three days.

The Grill

We have a charcoal grill, so after the coals are ready, but before putting the meat on the grill, we prepare the onion and green pepper for the coals.  We cut the onion into quarters, then wrap it in aluminum foil.  We cut the green pepper into strips, then wrap them in aluminum foil.  We rest the wrapped onion and pepper in the coals, place the grill grate back on the grill and begin grilling the meat.  By the time all of the meat is cooked, the onion and green pepper will be thoroughly cooked.  Do not leave the meat while grilling, because it is cut thin and has marinated, it won't take that long to grill, especially if the coals are plenty and hot.  If you have a gas grill, prepare the onion and green pepper the same way and just rest on the rack while grilling the fajitas.

When coming to the end of the grilling of fajitas, begin warming the tortillas on a dry frying pan or griddle and then keep warm between towels.  You could warm up the tortillas on the grill as well.

Remove the onion and green pepper from the coals, open up the foil and squeeze some lime juice on the onion and green pepper.  We add a little salt to the onion and pepper when making our own fajitas.  It depends on taste.

Total grilling time about one hour for 2-3 pounds of fajitas.

Enjoy!!  Provecho!!

Guacamole (Easy, I think; you let me know, okay?)  Makes about a one and a half cups

I have never been very good about picking out avocados, but lately I've been okay.  I buy them when they are green and firm.  Wrap them in newspaper for a day or two and then they are perfect.  I am not very good at picking out ripe avocados at the store.  You might want to google the avocado masters on how to find the "just right" avocado.

Ingredients:

• 2-3 medium to large avocados, diced
• 1 small white onion, finely diced (Use half, add more for taste)
• 1 medium Roma tomato, diced (I use Romas because they are firm.  Start with one, you can always add more if you like)
• cilantro, chopped (Start with about a Tbsp, always easier to add more)
• salt, diced, just kidding (to taste)
• 1 lemon or lime (Start with about a Tbsp, add more to taste)

Dice the avocado, finely dice the white onion, dice the tomato(es), chop the cilantro and add some lime juice.  A bowl would be nice for mixing these things together, ay?!  Add more of any of the above ingredients. Ours is always a little chunky, semi-smooth.  If you want a little kick, but I wouldn't do it, add a little finely diced jalapeno, go easy, like I said you can always add more.

Warning:  Guac consumption can vary!!  If you love guac or are surrounded by guac lovers, then I might purchase (double it?) more avocados and tomatoes and then use the entire onion.