Cookin' it up New Mexican Style - or something like that.

Day 3 in New Mexico and it just happens to be a Sunday. 
Sunday, for us, means one thing, time to cook.

We also have guests to feed, Todd's cohorts on his big NM adventure.  They are all living in the same apartment building and all missing the comforts of home.  Cooking is always more fun when you have someone to do it for.

One of Todd's favorite things to make, it's a tradition on Monday nights during football season, is Mexican food.  We usually have a varying combo of a standard line up of ingredients (guacamole, meat of some kind, cheese etc.) But the one thing that never varies is Todd's Pico de Gallo.  It is so simple, and that's what's great about it.  What's even better, is that it lasts in the fridge for at least a week.  It's perfect to scoop in scrambled eggs in the morning, or over a salad in the afternoon. 
So I'll  start off by giving you the recipe for Todd's "Soon to be Famous Pico de Gallo"...(I feel like there should be a drum roll or something right here...)

Ingredients:

1 each:  green, yellow, red, orange bell pepper - diced
1 large white onion - diced
1 -7 oz. can diced green chilis
  1 or 2 jalapeno - minced (optional -we leave it out if the kids are going to be eating with us)
1 bunch of cilantro - chopped
2 cloves of garlic - minced
salt & pepper to taste
juice of 2 or 3 limes

Mix all ingredients together in a large bowl.  If possible let sit a couple of hours before serving.

To go with our Pico, we marinated skirt steak in orange juice, olive oil, a little tequila, salt, pepper, cumin, garlic and chili powder.  Then we grilled it up along with these lovely little veggies...(peppers and onions)

We also doctored up a can of black beans with onions, cilantro, peppers and cheese.
   
When you put it all together you've got a simple (sort of New Mexican) meal.

   

MUY BUENO

Comments

[ortega]

This turned out great.... The pics look just fine, YOU WERE RIGHT!!! 3 of your favorite words..
XOXO