The post LIME CHURASCO TACOS appeared first on Florida Girl Cooks.
]]>Lime Churrasco Tacos
Ingredients
juice of 8 limes
sea salt
churrasco steak, butterflied and lightly piereced with a paring knife
warm corn tortillas
corn, tomato, avocado, mango, sour cream, lime juice, hot sauce, cilantro, salt, fresh cracked black pepper for taco toppings
Prepare
1. Place churrasco on cutting board and butterfly so you get two flanks with an even thickness.
2. Pierce lightly all over both pieces with a paring knife. This will allow the meat to absorb extra lime juice while marinating.
3. Place both pieces into a gallon sized Ziploc bag along with 1 tbsp. coarse sea salt and lime juice. Shake vigorously and let marinate for twelve or more hours in the refrigerator.
4. Preheat grill, remove steaks from marinade/bag, and grill for about 4 minutes per side on high heat over direct flames or until medium.
5. Remove steaks from grill, place onto plate, and cut diagonally into small pieces.
6. Place on a warm corn tortilla and top with desired toppings and devour responsibly!
- juice of 8 limes
- sea salt
- churrasco steak, butterflied and lightly piereced with a paring knife
- warm corn tortillas
- corn, tomato, avocado, mango, sour cream, lime juice, hot sauce, cilantro, salt, fresh cracked black pepper for taco toppings
- Place churrasco on cutting board and butterfly so you get two flanks with an even thickness.
- Pierce lightly all over both pieces with a paring knife. This will allow the meat to absorb extra lime juice while marinating.
- Place both pieces into a gallon sized Ziploc bag along with 1 tbsp. coarse sea salt and lime juice. Shake vigorously and let marinate for twelve or more hours in the refrigerator.
- Preheat grill, remove steaks from marinade/bag, and grill for about 4 minutes per side on high heat over direct flames or until medium.
- Remove steaks from grill, place onto plate, and cut diagonally into small pieces.
- Place on a warm corn tortilla and top with desired toppings and devour responsibly!
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]]>The post DUCK CARNITAS TACOS appeared first on Florida Girl Cooks.
]]>Duck Carnitas Tacos
Ingredients
Whole duck, rinsed and neck & gizzards removed
1½ tbsp. kosher salt, plus more to taste
2 whole garlic heads, tops removed
1 large white onion, thinly sliced, plus one small, finely chopped
1 (4″) piece Mexican cinnamon, broken in half
1 medium orange, quartered
12 corn tortillas, warmed
¾ cup roughly chopped cilantro
Lime wedges
Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)
Prepare
1. Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.
2. Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.
3. Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.
4. Let duck cool in the pot, then transfer to a cutting board.
5. Shred meat into large chunks, discarding skin and bones.
6. Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.
7. Heat reserved duck fat in a 12” skillet over medium-high heat.
8. Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.
9. Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.
- Whole duck, rinsed and neck & gizzards removed
- 1½ tbsp. kosher salt, plus more to taste
- 2 whole garlic heads, tops removed
- 1 large white onion, thinly sliced, plus one small, finely chopped
- 1 (4") piece Mexican cinnamon, broken in half
- 1 medium orange, quartered
- 12 corn tortillas, warmed
- ¾ cup roughly chopped cilantro
- Lime wedges
- Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)
- Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.
- Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.
- Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.
- Let duck cool in the pot, then transfer to a cutting board.
- Shred meat into large chunks, discarding skin and bones.
- Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.
- Heat reserved duck fat in a 12” skillet over medium-high heat.
- Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.
- Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.
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]]>The post MEXICAN FLAG PALETAS appeared first on Florida Girl Cooks.
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Mexican Flag Paletas
Ingredients
GREEN LAYER
juice of 8 limes
4 tsp sugar, to taste
three drops of green food coloring
WHITE LAYER
1 cup coconut milk
2 tsp sugar to taste
RED LAYER
4 tsp sugar
about 10 large strawberries
Prepare
1. To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
2. Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid.
3. Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
4. Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
5. Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
6. When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.
- GREEN LAYER
- juice of 8 limes
- 4 tsp sugar, to taste
- three drops of green food coloring
- WHITE LAYER
- 1 cup coconut milk
- 2 tsp sugar to taste
- RED LAYER
- 4 tsp sugar
- about 10 large strawberries
- To make the green layer, place the lime juice in a glass measuring cup. Place 1 cup of water and 4 tsp sugar in a small saucepan and heat until water is warm and sugar has dissolved. This make a simple syrup base. Place food coloring in and stir until even in color.
- Pour the lime juice about 1/3 of the way up into each of 10 popsicle molds. Freeze the molds until the layer is almost frozen solid.
- Mix the coconut milk and sugar and pour in another 1/3 of the way into each popsicle mold, while inserting the popsicles sticks and securing with the lid/popsicle stick holder. Allow to freeze for up to 6 hours.
- Make a simple syrup again with 1 cup of water and 4 tbsp. sugar in the saucepan and pour into a blender or food processor. Remove stems from strawberries, place in blender/processor, and blend until smooth.
- Fill the remaining spaces of the popsicle molds with the strawberry mix and allow to freeze for about 6 more hours.
- When ready to eat, unmold the pops by filling your sink with hot tap water and immersing the mold up to, but not over, the top lip for about 15 seconds. Remove the popsicles and eat immediately, or wrap in waxed paper and place in freezer baggies to store for later.
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]]>The post MEXICAN WEDDING COOKIES appeared first on Florida Girl Cooks.
]]>My sister-in-law’s mom Reina makes these for the Holidays as well and calls them Snowballs. They have different names it seems depending on the region or who is making them. Also, chose to make these with pecans because my husband is not a fan of walnuts.
I was always intimidated by trying to make these because they looked complex and were so perfect. After reading over the recipe and realizing the fact that I had every ingredient in my kitchen already, I gave it a go! You don’t have to wait for Christmas to make and enjoy these Mexican wedding cookies! 
Mexican Wedding Cookies
Ingredients
2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners’ (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
Topping:
1 cup (110 grams) powdered (icing or confectioners) sugar, sifted
Prepare
1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
2. Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool.
3. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
4. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes).
5. Beat in the vanilla extract.
6. Add the remaining flour and salt and beat until combined.
7. Stir in the nuts.
8. Cover and refrigerate the dough for about one hour or until firm.
9. Preheat oven to 350 degrees F (175 degrees C).
10. Line two baking sheets with parchment paper.
11. Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets.
12. Bake for about 12 – 15 minutes, or until the edges of the cookies start to brown.
13. Remove from oven and place on a wire rack to cool for about 5 minutes.
14. Meanwhile, line another baking pan or tray with parchment or wax paper.
15. Sprinkle about 1/2 cup of the confectioners’ sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar.
16. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
17. Store in an airtight container. Makes about 3 dozen cookies.
- 2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
- 1 cup (227 grams) unsalted butter, room temperature
- 1/4 cup (30 grams) confectioners' (powdered or icing) sugar
- 1 teaspoon (2 grams) pure vanilla extract
- 2 cups (260 grams) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (110 grams) powdered (icing or confectioners) sugar, sifted
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
- Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool.
- Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes).
- Beat in the vanilla extract.
- Add the remaining flour and salt and beat until combined.
- Stir in the nuts.
- Cover and refrigerate the dough for about one hour or until firm.
- Preheat oven to 350 degrees F (175 degrees C).
- Line two baking sheets with parchment paper.
- Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown.
- Remove from oven and place on a wire rack to cool for about 5 minutes.
- Meanwhile, line another baking pan or tray with parchment or wax paper.
- Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar.
- Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
- Store in an airtight container. Makes about 3 dozen cookies.
The post MEXICAN WEDDING COOKIES appeared first on Florida Girl Cooks.
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