Melt butter in a heavy skillet over medium-high heat. Add corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Add the jalapeno, sauté for a minute and remove from heat. Mix everything and serve warm or at room temp.
Ejotes con Huevos or Green Beans with Scrambled Eggs
This dish of ejotes con huevos, or green beans with scrambled eggs, is very simple and works as a side dish to many Mexican dinners.
INGREDIENTS
1 lb. fresh green beans, cut into even size pieces
1 small onion, finely chopped
1-2 jalapenos as desired, finely chopped
3 garlic cloves, minced
1 medium tomato, finely chopped
1 tbsp. olive oil, more if needed
4 medium eggs, lightly beaten
Additional Ingredients: Salt, Pepper, Refried Beans, Tortillas, Salsa, and Cilantro to serve on the side
DIRECTIONS
Cut ends off fresh green beans. Heat oil in a large pan and sauté the onions until soft. Add the chiles, cook for 2 minutes then add the garlic and cook 2 minutes. Add green beans, tomatoes, salt and pepper. Once they are at desired texture pour the beaten eggs into the pan. Stir and cook until eggs have cooked through. Garnish with cilantro. Serve with refried beans, tortillas and salsa of choice.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-08-20 13:55:162013-08-20 13:55:16Ejotes con Huevos or Green Beans with Scrambled Eggs
A great Flay recipe, we make this often and vary the ingredients slightly. Use your salsa or the recipe provided- both work great!
INGREDIENTS
For the Tacos:
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
For the Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
DIRECTIONS
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Pureed Tomato Salsa:
2 tablespoon peanut oil, 1 small red onion, coarsely chopped, 4 cloves garlic, coarsely chopped, 4 large ripe tomatoes, chopped, 1 serrano chile and 1 jalapeno, sliced (you can use two jalapenos), 1 tablespoon chipotle hot sauce, 1 tablespoon regular or Mexican oregano, 1/4 cup chopped fresh cilantro leaves, Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
Mexican Corn Salad
Mexican Corn Salad
INGREDIENTS
DIRECTIONS
Melt butter in a heavy skillet over medium-high heat. Add corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Add the jalapeno, sauté for a minute and remove from heat. Mix everything and serve warm or at room temp.
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Ejotes con Huevos or Green Beans with Scrambled Eggs
Ejotes con Huevos or Green Beans with Scrambled Eggs
This dish of ejotes con huevos, or green beans with scrambled eggs, is very simple and works as a side dish to many Mexican dinners.
INGREDIENTS
Additional Ingredients: Salt, Pepper, Refried Beans, Tortillas, Salsa, and Cilantro to serve on the side
DIRECTIONS
Cut ends off fresh green beans. Heat oil in a large pan and sauté the onions until soft. Add the chiles, cook for 2 minutes then add the garlic and cook 2 minutes. Add green beans, tomatoes, salt and pepper. Once they are at desired texture pour the beaten eggs into the pan. Stir and cook until eggs have cooked through. Garnish with cilantro. Serve with refried beans, tortillas and salsa of choice.
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Fish Tacos
Fish Tacos
A great Flay recipe, we make this often and vary the ingredients slightly. Use your salsa or the recipe provided- both work great!
INGREDIENTS
For the Tacos:
For the Garnish:
DIRECTIONS
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Pureed Tomato Salsa:
2 tablespoon peanut oil, 1 small red onion, coarsely chopped, 4 cloves garlic, coarsely chopped, 4 large ripe tomatoes, chopped, 1 serrano chile and 1 jalapeno, sliced (you can use two jalapenos), 1 tablespoon chipotle hot sauce, 1 tablespoon regular or Mexican oregano, 1/4 cup chopped fresh cilantro leaves, Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
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