Ninfas Houston Menu Recipes

NINFA'S SPICY PICKLED CARROTS

Steps:

• In a medium-sized pot, add the water, vegetable oil, vinegar and chiles de arbol. Bring to a boil and then turn the heat down to medium. Cook for 5 minutes, uncovered.
• Add to the pot the cumin, oregano, black pepper and salt. Continue to cook on medium for 5 more minutes. Add the sliced carrots, onions, garlic and jalapeño, and cook for 10 minutes, or until the carrots are your desired texture. Taste and add more salt if you prefer.

NINFA'S GREEN TOMATO SALSA

Steps:

• Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
• Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
• Stir sour cream into the blended mixture until smooth.

NINFA'S FAJITAS

Steps:

• 1. Grate the orange and lemon zests. Combine the zest with the water, the pineapple juice, lemon juice, soy sauce, garlic, black pepper and chiles, in a large baking dish
• 2. Using a sharp knife, remove any membrane or silver skin from the meat. In most supermarkets, this membrane will already have been removed. If the meat is thicker than 3/4″ thick at the thickest part, cut it in half horizontally (butterfly) so that it will cook evenly. Place the skirt steak in the marinade and turn to coat. Cover the dish with plastic wrap and marinate at room temperature for 2 hours if inside skirt steak... or, 1 hour if outside skirt steaks.
• 3. On a charcoal or gas grill, grill the meat for 5-7 minutes on each side, or until done. Cut crosswise in one-half-inch strips and serve with grilled onions, jalapenos and server hot and steaming. The Laurenzo family also serves the fajitas on a table grill to keep them hot. Part if the evolution of the recipe that the family has made over the decades also includes a ramekin of drawn garlic/lemon butter to dunk the strips in when served.