Mexicanpickledredonions Recipes

MEXICAN PICKLED RED ONIONS

Steps:

• Combine lime and orange juices in a small bowl and set aside.
• Place the onions in a non-aluminum bowl. Pour boiling water over them and wait 10 seconds, then pour the onions into a strainer.
• Return the drained onions to the bowl, pour on the citrus juices and stir in salt. Cover and set aside until serving time. Just before serving, drain onions and set out in serving bowl.

PICKLED RED ONIONS

Steps:

• Toast Mexican oregano in a small skillet over medium-high heat for about 30 seconds. Set aside to cool.
• Peel onions and thinly slice them. Place 4-5 cups of water in a saucepan and bring to a boil.
• When water starts bubbling, add sliced onions, and turn the heat off.
• After 2 minutes, quickly drain the onions into a colander over the sink.
• Place the drained onions in a glass bowl and add the vinegar, water, oregano, bay leaf and the rest of the spices. Season with salt and mix well. Refrigerate for a couple of hours, and they are ready to eat. They keep well refrigerated for about a week. And they taste best when prepared at least one day in advance.
• Enjoy with your tacos, tostadas, subs, sandwiches or grilled meats.

YUCATáN-STYLE PICKLED RED ONIONS

Steps:

• In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
• Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)

SPICY MEXICAN TOSTADAS

Steps:

• Preheat oven to 170ºF/75ºC.
• Brush on some vegetable oil on one side of each tortilla; set aside.
• Warm up a panini press on medium-high heat.
• When hot, working with one at a time, place a tortilla, oiled side down, and brush the top with oil. Place the press on top and cook for between 40 to 60 seconds or until golden brown. Flip it and cook the other side.
• Transfer the cooked tortillas in a single layer on a baking sheet lined with a wire rack and transfer them to the preheated oven to keep them warm while looking after the toppings.
• In a bowl, add refried beans with Old El Paso Taco Seasoning. Combine the ingredients until well blended.
• In a medium skillet over medium-low heat, add the refried bean mixture and warm it up, stirring often. When the refried bean mixture is warmed, turn the heat to the lowest setting until ready to serve.
• In another medium skillet over medium heat, add ground beef and, breaking the meat into small pieces, cook it halfway.
• Season the meat with ground cumin, oregano leaves, chipotle powder, ground sea salt and freshly ground black pepper. Stir well until nicely mixed and continue cooking until the meat is no longer pink.
• Add pressed garlic and sauté for only 1 minute.
• Using a slotted spoon, scoop the meat into a bowl, leaving the fat behind.
• To assemble, spread some refried bean mixture onto a grilled tortilla, about 2 tablespoons.
• Scoop some ground beef mixture on top then some chopped iceberg lettuce, diced Roma tomatoes, Pico de Gallo or Fire Roasted Salsa, avocados, pickled red onions, and cheese.
• Drizzle on crema and sprinkle on chopped cilantro. Serve them with a couple of lime wedges.

BEST EVER LAYERED MEXICAN DIP

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.