Tijuana Tippler Recipes

TIJUANA KITCHEN RICE

Steps:

• In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
• Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
• Season with salt, then top with green onions and queso fresco. Serve immediately.

TIJUANA TRAIN WRECK

Steps:

• Simply brown meat and drain.
• Place all SAUCE ingredients in crockpot inclucing browned meat and cook on high for 3-4 hours or low for 8, stirring occasionally.
• Serve each plate in this order (bottom to top): Doritoes on bottom, Meat, Sauce, Lettuce, Tomatoes, Green Peppers, Cheddar cheese and sour cream for topping.

TIJUANA TIDBITS

Steps:

• In a large greased roasting pan, combine the popcorn, tortilla chips, cereal and nuts. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring constantly. Pour over popcorn mixture and toss to coat., Bake, uncovered, at 250° for 1 hour, stirring every 20 minutes. Cool on waxed paper. Store in an airtight container.

TIJUANA TACOS

Steps:

• Saute diced onions in olive oil until brown, put in bowl, cover with aluminum foil.
• Pit avocados, remove the meat from the skin. Slice thinly, place in a bowl.
• Mix salt, avocado, and minced garlic until a relatively consistent texture (still chunky).
• Juice limes over avocado mixture, mix thoroughly.
• Warm the beans in a pot on low heat (include all the liquid from the can). While simmering, prepare the meat.
• First, make sure to buy steaks sliced 1/4" thick (carne asada cut).
• Marinade the steak if you want (I don't, with the seasoning).
• Let the steaks warm up to room temperature.
• Pre-heat grill on high.
• Rub steak seasoning on both sides of each steak.
• Place on grill.
• Put 1 teaspoon Siracha on each steak, rub to spread evenly.
• Grill on high for 3 to 4 minutes each side, or until medium rare.
• Remove the steaks, but leave the grill on. Throw the 6 jalapenos on the grill, set to low, and leave to cook, turning frequently.
• Cut the meat into 1/4" cubes, set in bowl, cover with aluminum foil.
• Layer half of each tortilla with cheese, fold, and grill on high for about 45 seconds each side (until starting to turn brown and cheese completely melted). Immediately remove. At the same time, remove now cooked jalapenos.
• Quickly open each quesadilla and layer with beans, meat, avocado, cilantro and onion, and top with your favorite salsa and jalapeno chilis.
• Eat quickly -- enjoy.

TIJUANA TIPPLER

Steps:

• In a large saucepan combine chocolate, grated, 4 cups light cream, brandy, the coffee, the sugar, and the vanilla. Bring the mixture to a simmer over low heat, stirring, until the chocolate is melted and the mixture is hot and well combined. Fold in 1 the heavy cream, lightly whipped, and divide the mixture among ten 10-ounce heat-proof mugs, rinsed with boiling water.