Seasoning Salt or Trick's Essence!

1/4 cp salt (regular; as much as I'm an advocate of
kohsher salt, sea salt, grey salt, etc...regular salt is
for dusting)
1/4 cp finely ground black pepper
2 heaping tbsp of garlic powder
2 heaping tbsp of onioh powder
2 heaping tbsp of mexican chili (or regular) powder
2 heaping tbsp of paprika
1 heaping tbsp of ground oregano
1 heaping tbsp of ground cummin
Mix well and place in a shacker (can be gotten at any
restaurant supply type of place, or on ebay for $5-$7). I used this just about everything in place of regular salt...especially on homemade fries...but thats another
post!

Perfect Pico

1 cp diced tomatoes
3/4 cp diced white onion
1/4 cp minced fresh cilantro
Zest of 1 lime and juice of 1/2
salt and pepper to taste

Mix all in a bowl and chill. This stuff goes well on anything!

Pan Fried Chicken Tacos!

2 skinless,boneless chicken breasts
1 cup monterey jack cheese
1cup thinly shreaded lettuce
1/2 cup sour cream
6 corn tortillas
4 tbsp of canola oil
1/2cup of pico de gallo
1tsp of ground cummin


Heat 2 tbsp oil in skillet medium to a little below medium. Salt and pepper the chicken breasts generously. Place in skillet and brown on both sides to doneness. take out of skillet and let rest and cool. Shread with two forks.
Place in bowl and sprinkle in the cummin then mix.


Heat 2 tbsp oil in skillet medium to a little below medium. place 3 corn tortillas in skillet and cook for a few minutes and then turn over. In order to fit all 3, the tortillas may have to creep up the sides of the skillet; this is fine, as this will already start the taco shaping of the tortillas. Put a small handful of the chicken in the middle of each tortilla. Cover the chicken with a small
handful of the cheese and let melt. add some lettuce, sour scream, pico, and hot sauce if desired. Now, fold over the tortillas in half (like a taco) and let finish for a minute. Use a spatchula to hold the top half down if needed. Repeat
for the 2nd batch! If served imediately the cold goodies inside should still be crisp and cold while the taco, cheese, and chicken are hot and crisp.

This should serve 2 people. Add some rice and beans to make a complete meal.

Guacamole!

Guacamole

2 hass alvocados
1 tblsp of minced garlic
1 tblsp of minced cilantro (fresh)
1/4 tblsp kosher salt (regular is ok but kosher or sea salt is just better flavor w/o the bs)
1/4 tblsp of pepper
juice and zest of one lime
1 heaping tsp of sour cream
2 heaping tsp of pico de gallo

cut the alvocados in half. Discard the pit and scoop out the goods into a bowl. Add the juice of the lime. I used a potatoe masher to mash it up. Now put the minced garlic on a cutting board and add the salt to the garlic. Get a chefs knife ( a big knife for chopping) and mash the salt and garlic using the horizontal flat of the knife to make the mix into a paste. You can use the back of a spoon also. Put this into the bowl with the alvocado and lime juice and zest. Add the pepper, pico de gallo, and sour cream to the mix. Mix well and chill! The lime and sour cream makes the guacamole last longer before browning. Adjust the salt and pepper to taste. Remember, salt and lime are the two things that makes these flavors REALLY pop!

Chill and serve with chips or put it on whatever you want. I put a lil' behind my ears to attract the latin ladies/mexican food groupies.

Salsa Verde (aka Tomatillo Sauce)

Salsa Verde (or Tomatillo Sauce)
1lb fresh tomatillos (husked and washed)
1 small-medium poblano pepper
2 serano peppers (or 2 small-medium jalopenos)
1/4 medium onion
1/4 green bell pepper
4 cloves garlic
juice and zest of 1 lime
handful of fesh cilantro
1/2tsp salt
1/2 tsp pepper

preheat oven to 350 degrees. Place tomatillos, peppers,onions,and garlic in a pan and bake for about 15-20 minutes. Basically until you see the skin char or get tough. Let cool for about 10 minutes. place all ingredients in blender or food processor. Takes stems, veins and seeds out of peppers (leave some veins and seeds for more heat). Blend until almost smooth. May
need to add a little bit of water.