Category: Hispanic

Pickled Red Onions

Pickled Red Onions are the perfect accompanist to a multitude of entree’s, sandwiches or as a standalone mouthwatering enhancement to your meal planning. This canning recipe is inspired by an old fashioned approach that may be performed by almost anyone. Slightly crunchy with just the right amount of flavored souse this is a near perfect pickled onion. I personally enjoy this recipe and highly recommend you try it at least once to see for yourself how delicious this really is. Feel free to add jalapeños or carrots to bring some color to the jar and add some variety to your pickled selection.

Watch the video and follow the instructions below to have this culinary classic in your repertoire today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Display these with pride in your kitchen as they are gorgeous to behold. Thanks for visiting and see you again soon.

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Put one cup of boiling hot water in a small bowl or measuring cup. Add sugar and stir quickly until dissolved. Add salt, vinegar, continuing to stir. Then set aside.

Remove the outer dry layer of the red onion skin and cut in half. Slice the onion very thin using a knife or slicer.

Place the slices in a mason jar (12 oz). 

Feel free to add additional ingredient such as jalapeños, peppercorns, garlic, red pepper flakes or etc if you prefer.

Pour the pickle juice in the jar with the onions.

Let sit for at least 30 minutes at room temperature before eating. Be sure to use the correct lid to make sure to keep it air tight.

Enjoy!

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Pickled Red Onions

Good old fashioned mouthwatering pickled red onions that are gorgeous to behold.
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Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American, Mexican
Servings 12 oz
Calories

Ingredients
  

  • 1 medium red onion
  • ¾ cup vinegar
  • ¾ cup boiling hot water
  • 3 tbsp granulated sugar
  • 1 tbsp salt

Optional Add-ons

  • sliced jalapeño
  • sliced carrots
  • 1 tbsp red pepper flakes & 1 garlic clove
  • 1 tbsp whole peppercorns

Instructions
 

  • Put one cup of boiling hot water in a small bowl or measuring cup. Add sugar and stir quickly until dissolved. Add salt, vinegar, continuing to stir. Then set aside.
  • Remove the outer dry layer of the red onion skin and cut in half. Slice the onion very thin using a knife or slicer. Place the slices in a mason jar (12 oz). Feel free to add additional ingredient such as jalapeños, peppercorns, garlic, red pepper flakes or etc if you prefer.
  • Pour the pickle juice in the jar with the onions. Let sit for at least 30 minutes at room temperature before eating. Be sure to use the correct lid to make sure to keep it air tight

Enjoy!

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    Pickled Jalapeños

    Old Fashioned Pickled Jalapeños that are so much better than anything you find on a shelf. I absolutely love a side pickled item with my food and have wanted to make something like this for sometime. My mother would sometimes pickle a few and leave them in a small serving bowl in the refrigerator and I have always hankered to keep my own ready to go. There are no in store products I have bumped into that are as good and fresh as this version I am offering today. Spicy and crunchy, these Pickled Jalapeños are as fun to eat as they are to make. The spicy carrots are pretty good too. Don’t hesitate to give this a try as it is pretty dang good. Also my version in this video had some family spicy peppers. Feel free to test your peppers to gauge for yourself the heat index. Leave the seeds in if you like the extra heat.

    Watch the video and follow the instructions below to have these spicy crunchy delights ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

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    Clean and slice the jalapeños. (Recommend wearing gloves while slicing the peppers)

    In a pan: add sugar, water, white vinegar, dried oregano, salt, minced garlic & whisk. Bring up to a simmer (medium-high). Simmer for 2-3 minutes or until the sugar has dissolved.

    Add the sliced jalapeños & chopped carrots. Submerge the jalapeños in the liquid. Cook for 3 minutes.

    Remove from the heat source. Let the pickling jalapeños sit in the pan (about 1 hour) or until they are completely cool. Make sure to stir the jalapeños after ~30 minutes.

    Transfer the jalapeños & carrots to the jar by placing a small strainer on top of the jar (watch the video for reference). Pour the liquid into the jar. Cover with a lid. If you prefer or are willing to try for more heat or spice; there’s no need to strain the liquid or remove the seeds.

    Let it sit in room temperature for at least 2 days before eating.

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    Pickled Jalapeño

    Good old fashioned Pickled Jalapeños are spicy and fantastically delicious.
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    Prep Time 10 minutes
    Cook Time 6 minutes
    Total Time 16 minutes
    Course Condiment, Side Dish
    Cuisine American
    Servings 2 cups
    Calories

    Ingredients
      

    • 10 jalapeño
    • 1 carrot peeled & chopped
    • 1 garlic clove minced
    • ¾ cup water
    • ¾ cup white vinegar
    • 3 tbsp granulated sugar
    • 1 tbsp salt
    • 1 tsp dried oregano

    Instructions
     

    • Clean and slice the jalapeños. (Recommend wearing gloves while slicing the peppers)
    • In a pan: add sugar, water, white vinegar, dried oregano, salt, minced garlic & whisk. Bring up to a simmer (medium-high). Simmer for 2-3 minutes or until the sugar has dissolved.
    • Add the sliced jalapeños & chopped carrots. Submerge the jalapeños in the liquid. Cook for 3 minutes and remove from the heat source. Let the pickling jalapeños sit in the pan (about 1 hour) or until they are completely cool. Make sure to stir the jalapeños after ~30 minutes.
    • Transfer the jalapeños & carrots to the jar by placing a small strainer on top of the jar (watch the video for reference). Pour the liquid into the jar. Cover with a lid. If you prefer or are willing to try for more heat or spice; there's no need to strain the liquid or remove the seeds.
    • Let it sit in room temperature for at least 2 days before eating.

    Refrigerate up to 2 months.

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      Beef Queso Dip

      Filling Beef Queso Dip is creamy, smooth, and delicious to the last bite. This affordable and easy to make selection is perfect for planning family gatherings or to enjoy during your favorite sporting event. Well seasoned beef swimming in buttery rich melted cheese is full of flavor, textures that will be a hit to the last scoop. My family routinely enjoys this recipe and hope you decide to give it a try and se for yourself how wonderful it really is. Just like most everything on this site, this is something anyone can make and everyone will enjoy.

      Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. If you enjoy heaping scoops of filling cheese dip then look no farther as this recipe and method of preparation is exactly what you have been searching for. Thanks for visiting and see you again soon

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      Pepper jack & Cheddar Cheese

      Shredded cheese

      Heat the pan to medium-high. Place ground beef/chuck in the pan and break into small pieces.

      Cook for 3 minutes or until no longer pink. Optional: drain the grease. 

      Add onion powder, cumin, chili, salt, pepper, cayenne, minced garlic and mix.

      Cook for 1 minute or until fragrant. Remove from the heat source.

      In a separate pan: turn up the heat to medium-high. Add butter and wait until it melts.

      Add flour and whisk until well combined and smooth.

      Turn down the heat to medium. Slowly pour the milk and whisk (at the same time) until smooth.

      Add ½ cup shredded pepper jack cheese and mix until melted. Continue with the other half of the pepper jack and mix.

      Add ½ cup of shredded cheddar cheese and mix until it fully melts. Continue with the rest of the cheddar cheese.

      Add rotel (with juice), cooked meat, heavy whipping cream and mix until everything is well combined.

      Turn down the heat to low and cook for 8-10 minutes (make sure to stir frequently).

      Garnish with chopped cilantros, chopped tomatoes, and pickled jalapeños.

      Serve with warm tortilla chips. Enjoy!

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      Beef Queso Dip

      Smooth and creamy meat filled Beef Queso is one of the most delicious dips you will find.
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      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 25 minutes
      Course Appetizer, Snack
      Cuisine Mexican
      Servings 8
      Calories

      Ingredients
        

      • 1 lb ground beef or chuck
      • 10 oz Rotel diced tomatoes and green chiles with juice
      • 8 oz pepper jack
      • 8 oz sharp cheddar cheese
      • 1 cup whole milk
      • ½ cup heavy whipping cream
      • ¼ cup unsalted butter
      • ¼ cup all-purpose flour
      • 2 tsp chili powder
      • 1 tsp ground cumin
      • ½ tsp onion powder
      • ½ tsp salt
      • ¼ tsp ground cayenne pepper
      • ¼ tsp pepper
      • 3 garlic cloves minced

      Instructions
       

      • Heat the pan to medium-high. Place ground beef/chuck in the pan and break into small pieces. Cook for 3 minutes or until no longer pink. Optional: drain the grease. Add onion powder, cumin, chili, salt, pepper, cayenne, minced garlic and mix. Cook for 1 minute or until fragrant. Remove from the heat source.
      • In a separate pan: turn up the heat to medium-high. Add butter and wait until it melts. Add flour and whisk until well combined and smooth.
      • Turn down the heat to medium. Slowly pour the milk and whisk (at the same time) until smooth. Add ½ cup shredded pepper jack cheese and mix until melted. Continue with the other half of the pepper jack and mix. Add ½ cup of shredded cheddar cheese and mix until it fully melts. Continue with the rest of the cheddar cheese.
      • Add rotel (with juice), cooked meat, heavy whipping cream and mix until everything is well combined.
      • Turn down the heat to low and cook for 8-10 minutes (make sure to stir frequently).

      Garnish with chopped cilantros, chopped tomatoes, and pickled jalapeños. Serve with warm tortilla chips. Enjoy!

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        Ground Beef Taquitos

        Sinfully delicious crispy fried Beef Taquitos are absolutely awesome. Crunchy with just the right amount of filling these hand held delights make perfect snacks, appetizers or a main entree. I personally can knock several of these down and my family, well there is never much in the way of leftovers once these beauties hit the table. But if you do happen to have leftovers, these little guys keep well in the refrigerator and are very good if reheated properly. This recipe captures all the authentic flavors and textures you would expect for a restaurant quality meal at home. You may even find yours to be better than the local restaurant and that is also something to be proud of.

        Watch the video and follow the instructions below to for these authentic tasting Beef Taquitos at your next sit down meal. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These Beef Taquitos are as good as any you will find and if you like them you are just scratching the surface on what my site has to offer. Thanks for visiting and see you again soon

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        Heat the pan to medium-high. Place ground beef/chuck in the pan and break into small pieces. Cook for 3 minutes or until no longer pink. Drain the grease if you prefer.

        Add salt, pepper, paprika, cumin, chili and mix. Mix in salsa and mix. Remove from the heat.

        Add shredded cheese

        Mix until well combined.

        Add a spoonful of the meat to the tortilla and roll. Repeat with the rest until finished. In a separate pan, heat the oil (¼ cup) to 350°-375°F.

        Fry the taquitos: 3-4 minutes per-side or until golden brown.

        Lay on a paper towel to drain excess grease. Make Sure to keep them spaced out being careful not to over crowd the taquitos.

        Serve with sour cream, guacamole or salsa. Enjoy!

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        Ground Beef Taquitos

        Crispy fried Beef Taquitos are so delicious they are addictive.
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        Prep Time 20 minutes
        Cook Time 15 minutes
        Total Time 35 minutes
        Course Appetizer, Main Course, Snack
        Cuisine Mexican
        Servings 24
        Calories

        Ingredients
          

        • 1 lb ground chuck or beef
        • 2 cups cheddar cheese shredded
        • ½ cup salsa
        • 4 tbsp oil
        • 1 tbsp chili powder
        • 2 tsp paprika
        • 1 tsp ground cumin
        • 1 tsp salt
        • ½ tsp black pepper
        • 24 corn tortillas
        • 2 garlic cloves minced
        • ½ onion chopped

        Instructions
         

        • Heat the pan to medium-high. Place ground beef/chuck in the pan and break into small pieces. Cook for 3 minutes or until no longer pink. Drain the grease if you prefer.
        • Add salt, pepper, paprika, cumin, chili and mix. Mix in salsa and mix. Remove from the heat. Add shredded cheese and mix until well combined.
        • Add a spoonful of the meat to the tortilla and roll. Repeat with the rest until finished.
        • In a separate pan, heat the oil (¼ cup) to 350°-375°F.
        • Fry the taquitos: 3-4 minutes per-side or until golden brown. Lay on a paper towel to drain excess grease. Make sure to keep them spaced out being careful not to over crowd the taquitos.

        Serve with sour cream, guacamole or salsa. Enjoy!

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          Instant Pot Red Kidney Beans (No Soak)

          Instant Pot Red Kidney Beans are a very filling way to make a dump and go pleasing meal. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A nice bowl of warm beans are deliciously simple and can be enjoyed almost anytime of the day. Thanks for visiting and see you again soon

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          Rinse and drain beans. Discard any debris. Add dried beans, water & salt to the pot.

          Optional: add onion, garlic or bay leaves. Place the lid on.

          Pressure cook on high for 40 minutes followed by a 10 minute natural release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.

          Enjoy!

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          Instant Pot Red Kidney Beans (Dried)

          Quick and easy Instant Pot Red Kidney Beans are deliciously filling.
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          Cook Time 40 minutes
          Total Time 40 minutes
          Course Appetizer, Side Dish
          Cuisine Hispanic
          Servings 6 cups
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 1 lb dried red kidney bean about 2 cups
          • 6 cups water
          • ½ tsp salt
          • ½ onion optional
          • 2 garlic cloves optional
          • 1 bay leaves optional

          Instructions
           

          • Rinse and drain beans. Discard any debris.
          • Add dried beans, water & salt to the pot. Optional: add onion, garlic or bay leaves. Place the lid on.
          • Pressure cook on high for 40 minutes followed by a 10 minute natural release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.
          • Overnight soak: soak dried beans for as least 8 hours or overnight. Drain liquid. Place soaked beans, water, salt & onion in the cooker. Pressure cook on high for 15 minutes followed by a quick release. Read the manufacture instructions for a quick release prior to execution. Drain and rinse.

          Enjoy!

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            Steak Fajitas

            Delicious tasty street style fajitas drip with natural juices and are fun to eat. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is eatfoodlicious meal planning at it finest. You can serve on hard or soft shell, but I prefer mine on toasted corn tortillas to get that authentic flavor of an unmistakably good street taco. The secret to this tasty recipe is the dry seasoning mix and a good hot skillet to to sear in the flavor and produce a ‘handy’ yet tasty traditional steak fajita.

            When the family requests fajitas or street tacos simply watch this video and follow the instructions below and you will have a pan full of delicious food for the table in about an hour (which is well worth the time for the taste). Like and share this or any of my recipes form my growing daily catalogue. Also, don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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            In a shallow bowl: combine all the marinate ingredients together (expect steak).

            Then coat both sides of the steak.

            Marinate for 1 hour.

            Heat the skillet/pan to medium-high heat. Add oil and wait until it gets hot and smoky. Add marinated steak and cook.

            3 minutes per-side for rare, 4 minutes per-side for medium-rare, 5 minutes per-side for medium & 6 minutes per-side for well done.

            Remove steak and let rest for 5 minutes before slicing.

            Add sliced bell peppers & onions. Sauté for 2-4 minutes or to your liking.

            Serve with tortilla, salsa, guacamole, refried beans, rice, salad and beans. Enjoy!

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            Steak Fajitas

            Sizzling Steak Fajitas are full of delicious flavors and juices that everyone will enjoy.
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            Cook Time 10 minutes
            Marinate 1 hour
            Total Time 1 hour 10 minutes
            Course Main Course
            Cuisine Hispanic, Mexican
            Servings 0
            Calories

            Ingredients
              

            • 3 bell peppers red, orange or yellow core removed & sliced
            • 1 onion sliced
            • 2 tbsp oil

            Marinate

            • 1 lb steak
            • 2 tbsp oil
            • 2 tbsp lime juice
            • 2 tsp cumin
            • 2 tsp ground chipotle or ancho
            • 1 tsp garlic powder
            • 1 tsp onion powder
            • 1 tsp salt
            • ½ tsp black pepper
            • ¼ tsp ground cayenne pepper

            Instructions
             

            • In a shallow bowl: combine all the marinate ingredients together (expect steak). Then coat both sides of the steak. Marinate for 1 hour.
            • Heat the skillet/pan to medium-high heat. Add oil and wait until it gets hot and smoky. Add marinated steak and cook for 3 minutes per-side for rare, 4 minutes per-side for medium-rare, 5 minutes per-side for medium & 6 minutes per-side for well done. Remove steak and let rest for 5 minutes before slicing.
            • Add sliced bell peppers & onions. Sauté for 2-4 minutes or to your liking.

            Serve with tortilla, salsa, guacamole, refried beans, rice, salad and beans. Enjoy!

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