Mexican time – fiestas and fiestas!

Mojito, guacamole and fajita recipes for your summer delectation.

Fajitas 311 (photo credit: GOURMETKOSHERCOOKING.COM)
Fajitas 311
As the weather turns warm and the eating experience moves outdoors, I start to think Mexican – siestas and fiestas!  I would start the (early) evening with a summer drink, a margarita or my new favorite, a mojito.
2 tablespoons sugar
2 tablespoons lime juice
4 tablespoons fresh mint leaves
2 ounces rum
4 ounces water
Mix together sugar and lime juice until sugar is dissolved. Mash (or “muddle”) mint leaves to release the oils. Add rum, water and ice. Sit back and enjoy. Serves 2.
Then I would move on to some guacamole with chips (or eat them with the drink)
3 avocados, seeded and peeled
4 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon cumin
2 tomatoes, diced
1 tablespoon chopped cilantro
1 teaspoon minced garlic
Mash avocado and then toss with other ingredients. Let sit at room temperature for up to an hour for ingredients to blend.
And finally, chicken or beef fajitas served with Spanish rice (I cheat on the rice and use the Near East brand in the box!)
¼ cup olive oil

2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon red chili pepper flakes
2 pounds beef strips or chicken strips
1 red onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
Combine oliveoil, lime juice, garlic and chili pepper flakes in a plastic containeror strong Ziploc bag. Add meat or chicken and marinate, refrigerated,for at least 1 hour and up to 4 hours. In a wok or large skillet overhigh heat sauté the meat or chicken (pour it into the pan with themarinade). When meat is done, add onions and peppers and continue tofry until peppers are soft. Serve inside tortillas.
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