Gallo

Orange-Tomato Pico de Gallo

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Orange-Tomato Pico de Gallo! Chunky sauces and relishes make a wonderful addition to any meal, in my opinion. First of all, they can be substituted for a vegetable side dish. They also serve as a nice condiment for stuffing into tacos or for sharing a plate of scrambled eggs. The vibrant colors will even catch the eye of a fussy-eater, if you know what I mean. Pico de Gallo compliments seafood, pork, chicken, and beef as well as any vegetarian star attraction. Better make a batch for dinner tonight. It’s a healthy option you can thank me for later.

ORANGE-TOMATO PICO DE GALLO

Ingredients:

4 navel oranges, peeled and chopped

2 tomatoes, diced

1 cup red onion, roughly chopped

1 jalapeño pepper, finely chopped

1/4 teaspoon kosher salt

1/2 teaspoon garlic powder

1/4 teaspoon ground ginger

2 teaspoons orange peel, grated

Fresh cilantro, chopped

Instructions:

In a bowl, combine chopped navel oranges, diced tomatoes, roughly chopped red onions, and finely chopped jalapeños. Toss gently. Sprinkle with kosher salt, garlic powder, ground ginger, grated orange peel, and chopped cilantro. Stir gently to combine thoroughly. Cover the bowl and refrigerate for one hour. Serve with tortilla chips.

Red Onion Mexican Street Tacos

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Red Onion Mexican Street Tacos! As promised, today’s feature recipe takes us down the road to Jalisco-style tacos. Forget about the “loaded” tortilla shells you may be familiar with, or even default to when making Mexican food at home. This handheld taco steps “outside the box”. The ingredients are fewer, yet focus on freshness. For those who appreciate it, cilantro is a star attraction. Roasted meat, shredded into small pieces, and chopped red onions with a squeeze of lime wedge create a flavor explosion that, honestly, will pull you back enough to slow down and savor every bite. Perhaps you may even chew your food 20 or 30 times before swallowing to appreciate this virtual trip to a seldom-traveled Mexican village.

RED ONION MEXICAN STREET TACOS

Ingredients:

24-count street-size corn tortillas

1 pound seasoned shredded turkey or pork carnitas

1 red onion, chopped

1 bunch fresh cilantro, chopped

2 limes, cut into wedges

Jalisco Pico de Gallo*

Instructions:

Warm shredded carnita meat in a microwave-proof covered casserole dish until steamy and heated through. Set aside. To warm street-size corn tortillas, place a dry iron skillet on the stove top over medium heat. Cook tortillas 30 seconds per side. Wrap a stack of five or six in aluminum foil to keep warm in a 200° preheated oven. When ready to assemble, place a portion of carnitas on each corn tortilla. Layer with chopped cilantro and red onions. Squeeze a lime wedge over all. Top with Jalisco Pico de Gallo.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/15

Mexican Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Mexican Shrimp Cocktail! One bite, one little taste, will leave you wondering how you didn’t know about this version of an old classic. So what’s the difference, you ask. Actually, quite a bit. But I’m not gonna lie to you. If you’ve been following my blog, you can often see there’s a method to my madness. One recipe can be a critical ingredient to another dish. Like today. Recently I featured Jalisco Pico de Gallo. I’m gonna tell you it is a key ingredient in my Mexican Shrimp Cocktail, slightly tweaked. On the upside, it makes preparation a snap. Read on and you’ll see what I mean.

MEXICAN SHRIMP COCKTAIL

1 1/2 cups Jalisco Pico de Gallo*

1/2 cup Clamato Tomato Cocktail**

1/2 cup ketchup

1 pound jumbo shrimp, precooked but chilled

1 avocado, cut into medium chunks

Fresh cilantro, for garnish

Instructions:

In a bowl, combine Jalisco Pico de Gallo, Clamato Tomato Cocktail, and ketchup. Mix well. Take at least half the shrimp, discard tails, and cut into chunks. Add the shrimp chunks to the sauce mixture. The remaining whole shrimp will be used for dipping. Gently fold in avocado chunks. To serve, divide shrimp cocktail into parfait glasses. Arrange whole shrimp on the edge of the glass. Garnish with fresh cilantro.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/15

**I receive no recompense for mentioning this product.

Jalisco Pico de Gallo

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Jalisco Pico de Gallo! It wasn’t until recently I dined at a family-owned Mexican cantina where the recipes truly originated from Guadalajara. I know this because the waitress explained that Jalisco-style dishes might taste different than anything else I tried before. “For starters,” she explained, “only fresh vegetables are used. We use Mexican oregano for flavor.” I was intrigued. So much so, I made a batch of pico de gallo when I returned home. The Jalisco-style street tacos come later. Stick around and tell me what you think.

JALISCO PICO DE GALLO

Ingredients:

7 Roma tomatoes, sliced and chopped

1 1/2 tablespoon kosher salt

6 Serrano chile, stems removed

3 jalapeño peppers, stems removed

1 sweet onion, chopped

2 tablespoons Mexican oregano, dried

2 teaspoons garlic powder

3 teaspoons cumin powder

1 cup cilantro leaves, chopped

1 tablespoon orange/mango juice

1 tablespoon lime juice

Instructions:

In a large bowl, place Roma tomato chunks. Sprinkle with kosher salt. Using a mini chopper, pulse Serrano peppers until finely chopped. Add to the bowl. Next, place jalapeño peppers in the mini chopper; pulse until finely chopped. Scrape sides and add to the bowl. Add chopped sweet onion to tomato mixture. Sprinkle on Mexican oregano, garlic powder, and cumin powder. Mix well. Fold in chopped cilantro leaves. Drizzle with orange/mango juice and lime juice. Gently stir. Transfer pico de gallo and liquid to covered jars and refrigerate. The flavors intensify as they marinate. Serve with tortilla chips or as a topping for Mexican dishes.