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So simple but so flavorful to create an authentic-tasting south of the border speciality. 

These may not sizzle and smoke like you see in any local Mexican restaurant, but they’re so packed with flavor that you’ll tonight and tomorrow as the flavors meld.

This recipe would also work with a thinly slices flank steak.

Ingredients

2 chicken breasts, chopped into tortilla-approved strips

3 bell peppers of different colors, cut into strips

1 white onion, cut so that the inners create long strips

Equal parts soy sauce, lime juice and olive oil

4-5 limes

Cilantro

Pico de gallo

1 Avocado, cut into strips or made into guacamole

 

Place the chicken and veges in separate plastic bags. A couple hours before cooking, pour the marinade over the chicken and massage to coat.

You can do the same with the veges, but go lighter on the oil. I like to sprinkle some chili powder or other Mexican seasonings in the bag. 

Heat a very small bit of oil in a pan (think cast iron). Cook the chicken until almost cooked through. About 5 minutes.

Remove chicken to a plate and cover with foil or put in the microwave to keep warm.

Now cook the veges until they’re cooked down but still crisp. About 4-5 minutes. Add the chicken back to the pan and keep stirring until everything is cooked through.

While doing that, prep the tortillas. Place corn tortillas in a toaster oven and toast on setting 1 (it’s like a minute). Then turn on two gas burners and finish the tortillas by getting a little char on each side.

Serve with a side of pico de gallo or guacamole. And top with fresh cilantro and a variety of bottled hot sauces. Sliced avocados in lieu of guac also works. Sliced lime on the plate is also a nice addition. 

On the side, good options are refried beans or Spanish rice.

 

There’s nothing more comforting and warming on a cold, winter night than a bowl of curry served over warm, fluffy rice. 

This classic take on the timeless dish can use either shrimp or chicken as the primary protein. 

If using chicken, be it breasts or boneless thighs, cut the chicken into spoon-sized pieces.

Brown in oil for about 5-6 minutes, turning often until slightly browned on all sides. Then remove to a plate and prepare the rest of the dish, returning the chicken to the pot after the veges and curry sauce has been reduced.

But let’s build this meal with shrimp.

Ingredients

1lb shrimp. Shelled and rinsed

1 small red bell pepper, chopped into bite-sized pieces

1 small green bell pepper, chopped same as above

6 round, green Thai eggplants. Cut into small quarters

Handful fresh Thai basil, roughly chopped

Handful fresh cilantro, roughly chopped

 

Curry sauce 

1 can coconut milk

1C vege broth

4T fish sauce

2T red curry paste

1 lime, juiced

1T brown sugar

1T fresh grated ginger

 

Actions 

Mix all curry sauce ingredients together in a bowl and set aside.

Heat a glut of olive oil in a pan over medium heat. No need to salt the shrimp. Place the shrimp in the pan and cook for no more than two minutes per side.

Remove shrimp. Add another glib of oil and keep on medium heat.

Place all veges in the pan and cook until softened, about 7 minutes.

At the same time, boil a cup of water in a small pot and dump in a half cup of white rice. Cover and reduce heat to simmer for 18 minutes.

Add the curry sauce liquid mixture to the pan. Lower heat to create a low boil. Keep this aggressive simmer going for 10-15 minutes to reduce the liquid. 

Add the shrimp back into the pan and stir to combine.

Serve the curry mixture over rice in a deep bowl. 

Top with the fresh cilantro and basil herbs. 

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