Prepare ranch dressing according to the package directions. It is usually with 1 c milk, 1 c mayonnaise, and the powder. You can substitute prepared ranch dressing, but the powdered kind you prepare at home tastes so much better.
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To roast the tomatillos, heat a small skillet over med/high heat. Lay foil on top so the tomatillos don’t stick. Husk and wash the tomatillos. Cut the top core out and half them. |
Place them skin side down in the pan. Roast 3-4 minutes, they should be browned and just starting to blacken. Turn them flesh side down and roast until tender all the way through.
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Prepare a zipper-lock or bread-bag with fresh salsa, olive oil, and juice from a lime. Mix and add meat. Thoroughly coat meat with marinade and let sit 20 minutes at room temperature or up to 8 hours in the refrigerator. |
Heat a gas or charcoal grill medium/high heat. Add the meat cook 8-10 minutes one side, flip and cook 8-10 minutes or until it reaches the desired temperature. 145 degrees medium rare – 170 degrees well done. To preserve the juices, touch the meat as few times as possible. Try to only turn it once, and don’t poke or stab it. Remove and let sit 10 minutes before slicing. |
Always slice against the grain for best flavor and presentation. Set aside. |
Heat ¼ inch vegetable oil in a skillet over medium heat.
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Cut ¼ inch strips from 2 corn tortillas. |
Place in hot oil and fry until golden. If they brown they are overdone. If they brown really fast the oil is too hot. |
Cook the tortilla on a stovetop according to package directions or use a prepare one. I really like the uncooked tortillas from Costco. |
Place on in a bowl or on a plate. Add the lettuce. |
Top with meat, beans, cheese, salsa,guacamole, and tortilla strips. Drizzle dressing over top and serve with lime wedges on the side. Enjoy! |
Cilantro Ranch Dressing
Ranch dressing
1 package or 3 T powdered Hidden Valley Ranch Dressing (not the buttermilk or dip variety)
1 c milk
1 c mayonnaise
Dressing
1 c ranch dressing (from recipe above)
2 tomatillos
1 jalapeno
1-2 limes
½ t sugar
1 bunch cilantro
Prepare ranch dressing according to the package directions. It is usually with 1 c milk, 1 c mayonnaise, and the powder. You can substitute prepared ranch dressing, but the powdered kind you prepare at home tastes so much better.
To roast the tomatillos, heat a small skillet over med/high heat. Lay foil on top so the tomatillos don’t stick. Husk and wash the tomatillos. Cut the top core out and half them. Place them skin side down in the pan. Roast 3-4 minutes, they should be browned and just starting to blacken. Turn them flesh side down and roast until tender all the way through.
Seed and chop the jalapeno into eighths. In a blender add 1 cup ranch dressing, tomatillos, jalapeno and sugar. Blend until smooth. Add the cilantro and blend until cilantro is fully incorporated, but flecks remain (don’t make it completely smooth). Add lime juice to taste. Cool and refrigerate.
Mexican Black Beans
1 15 oz can black beans
2 T olive oil
1 jalepeno
1 red bell pepper
½ sweet onion
3 cloves garlic
1 ½ t ground cumin
½ bunch cilantro (about ½ c chopped)
Juice from ½ lime (2-3 tablespoons)
½ - 1 t kosher salt
Seed and finely chop the jalepeno and bell pepper. Finely chop the onion, garlic, and cilantro. Set all aside.
Heat olive oil in a large skillet over medium heat. Add the jalepeno, bell pepper, and onion. Cook about 5 minutes until softened. Add garlic and cumin. Cook an additional minute. Add the beans undrained. Stir well and simmer 10 minutes. Remove from heat and add cilantro and lime. Salt to taste.
These freeze well. Cool completely, package in zipper lock bags and freeze up to 6 months.
Cilantro-Lime Rice
The salad is great with or without the rice.
Rice
1 c (1)parboiled rice (Uncle Ben's Converted Brand or store brand)
1 ¾ c water
½ t kosher salt
1 t butter
Seasonings
¼ c fresh lime juice
1/3 - 1/2 c loosely packed cilantro (about ½ bunch)
1 seeded jalepeno crushed in garlic press
1 small can green chiles
½ t kosher salt
Rice
Measure rice and set aside. In a separate container, measure water and salt and set aside. Melt butter over medium/high heat. Add rice and cook a minute or so stirring frequently so it doesn’t burn. Turn the heat to high and add water and salt. Bring to a boil. Cover and reduce heat to (1)low. Cook 15 minutes. Turn heat off but keep it on the burner and let sit 15 minutes. Do not remove the lid! It needs the steam to finish cooking.
Seasonings
While the rice is cooking, seed and core the jalepeno. Crush through a garlic press. Chop the stems off the cilantro. Finely chop the tops. (2)Squeeze and measure the lime juice.
When rice is done, fluff with a fork. Add jalepeno, cilantro, lime, green chiles (undrained), and salt. Mix well and serve hot. Because of the fresh lime and cilantro, it's best used the same day, but still good up to two days.
Meat
½ - 1 lb tri-tip steak
½ c fresh salsa
1 T olive oil
1 lime
Prepare a Ziploc or bread-bag with the fresh salsa, olive oil, and juice from lime. Mix and add meat. Thoroughly coat meat with marinade and let sit 20 minutes at room temperature or up to 8 hours in the refrigerator. Heat a gas or charcoal grill medium/high heat. Add the meat cook 8-10 minutes one side, flip and cook 8-10 minutes or until it reaches the desired temperature. 145 degrees medium rare – 170 degrees well done. To preserve the juices, touch the meat as few times as possible. Try to only turn it once, and don’t poke or stab it. Remove and let sit 10 minutes before slicing. Always slice against the grain for best flavor and presentation. Set aside.
Tortilla strips
Heat ¼ inch vegetable oil in a skillet over medium heat. Cut ¼ inch strips from 2 corn tortillas. Place in hot oil and fry until golden. If they brown they are overdone. If they brown really fast the oil is too hot. Remove from oil and place on a paper towel. Sprinkle with salt to taste. Set aside
2 Large Salads
Prepared cilantro dressing
2 Uncooked or prepared tortillas
6-8 c chopped romaine lettuce (or a mixture of romaine and iceberg)
1 15 oz can black beans drained
1 oz Mexican crumbling cheese
Prepared tortilla strips (from above)
½-1 lb cooked steak
¼-1/2 c prepared guacamole
¼ c fresh salsa
lime wedges
Cook the tortilla on a stovetop according to package directions or use a prepare one. I really like the uncooked tortillas from Costco. Place on in a bowl or on a plate. Add the lettuce. Top with meat, beans, cheese, guacamole, salsa, and tortilla strips. Drizzle dressing over top and serve with lime wedges on the side. Enjoy!
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