Mexican Picnic Ideas: Steak Taquitos, Albondigas, and Red Rice

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Posted by Mira | Posted in World Recipes | Posted on 22-10-2010

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In the article we introduce two new Mexican picnic ideas for your review. The first is tortilla rolls filled with steak and savory sauce. The second picnic recipe is meatballs with spiced tomato sauce and red rice. The both recipes are decently spicy and can well be regarded as healthy picnic food.

tortilla with sauce

Taquitos: Steak with Savory Sauce Tortilla.

Taquitos: Steak with Savory Sauce
The total time for preparation and cooking is 40-60 minutes. This picnic recipe yields 8 tortilla rolls (2 per person).

Ingredients:
Taquitos
3 tbsp of olive oil
1 onion (large)
2 cloves garlic
1 lb 2 oz. (or 500 g) sirloin steak
1 tsp of dried oregano
1 tsp caster sugar
1 tsp ground cumin
2 tbsp of fresh chopped coriander
3 tbsp of tomato purée
Seasoning: salt and black pepper
3.5 fl oz. (or 100 ml) beef stock
8 flour tortillas

Note: finely slice the onion, peel and thinly chop the garlic cloves, and cut the steak into 0.5″ (1 cm) cubes.

Dressing
9 fl oz. (or 250 g) of soured cream
1 tsp of cayenne pepper
2 tbsp of warm water
3 tbsp fresh chopped chives

Note: Serve with fresh salad leaves and lemon juice

Instructions:
Taquitos

Pour the olive oil in a saucepan (large); place over a medium heat. Add chopped onion and garlic when oil is hot; fry. Add the steak when onion and garlic are softened. Allow frying until beef turns brownish. Season with salt, freshly ground black pepper; add cumin, oregano, tomato purée, and sugar. Stir well to combine, allow the ingredients simmer for a minute.

Slowly in the saucepan add the beef stock. When the sauce starts to boil, decrease the heat to minimal and leave the food to simmer for another 5 minutes. Now the meat should be tender and sauce thickened; flavor with coriander. Fill tortillas with steak and the sauce, roll to wrap.

Dressing
Blend soured cream, chives, cayenne pepper, and warm water.

Place tortillas on plates, drizzle with the dressing. Serve with salad and squeezed lemon juice.

fresh herbs, spices, red rice, etc.

Fresh Herbs, Spices, Red Rice, etc.

Albondigas: Meatballs with Tomato Sauce and Red Rice
The picnic recipe is a Mexican variation of meatballs. You may use the garnish and sauce with such picnic food as burgers or roasted meat. Preparation and cooking may take up to an hour (each), however the average estimate on the both may be less. This picnic idea yields for 4.

Ingredients:
Meatballs
2 onions
9 oz. (or 250 g) of pork mince
9 oz. (or 250 g) of beef mince
1 tsp dried oregano
2 oz. (60g) fresh breadcrumbs
1 tsp ground cumin
1 beaten egg
8 tbsp vegetable oil
3 tbsp olive oil
1 lb 12 oz. (or 800g) canned tomatoes (chopped)
4 medium-hot red chillies
2 garlic cloves
3.5 fl oz. (or 100 ml) beef stock
Seasoning: salt and black pepper

Note: finely chop the onions, tomatoes (if needed), agarlic cloves, and chilli peppers (with the seeds removed).

Red Rice
3 large plum tomatoes
1 lb 2.5 oz. (or 500g) long grain rice
2 garlic cloves
10 tbsp olive oil
1 tbsp brown sugar
2 tsp of paprika
2 spring onions
2 limes (use juice only)
3 tbsp of tomato purée
18 fl oz. (or 500 ml) vegetable stock (and optional extra hot water)
1 tsp dried oregano
Seasoning: salt

Note: cut the tomatoes into quarters and thinly chop the onions.

Meatballs in tomato sauce

Meatballs in Tomato Sauce.

Instructions:
Preheat the oven to 400 F (200 C, Gas 6).

Meatballs
In a large bowl combine onions (half portion), pork and beef mince, egg, breadcrumbs, oregano, and cumin. Season with freshly ground black pepper and salt; combine well. Make 1.5″ (or 4cm) meatballs. Pour vegetable oil in a frying pan and heat well over a mid-high heat. Fry the meatballs for 5 minutes until brown; turn around occasionally. Set the meatballs aside with the oil drained.

In a sauce pan fry the rest of onions, garlic, and chilli until softened. Add tomatoes, salt and pepper, leave on the medium heat for 5 minutes. Add the stock and the meatballs, cook for 20 minutes.

Red Rice
Drizzle plum tomatoes and garlic with olive oil, roast until soft. Allow to cool. Remove garlic peels and tomato skin. Blend the tomatoes, garlic, paprika, lime juice, sugar, oregano, spring onions until turns a paste.

Wash and drain the rice; drop into a large saucepan. Fry in olive oil for 5 minutes. Add the both tomato mixtures; stir to combine allowing the rice absorb the juices. Add the stock slowly, stir well. Simmer till rice is tender.

We hope you’ve enjoyed the both Mexican picnic ideas. Bon Appétit!

You are welcome to read:

Healthy picnic ideas: red potato, shiitake, and nuts-berry bars

Armenian picnic food, barbeque and recipes

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