Saturday, 6 February 2016, 1:19 am
Published in Recipes

Easy to prepare Mexican Grilled Chicken Quesadilla.  This delicious recipe to prepared by using fresh chicken and cheese.

Total Time: 65min Prep Time: 35min Cooking time: 30min Yield: 6 servings


 2 lbs of top sirloin
 1 can sliced black olives, drained
 1 can diced green chilies, drained
 10 flour tortillas
 1 cup shreedded mexican cheese
 1 onion chopped
 Adobo seasoning



Place the beef on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 25 minutes. Heat grill for medium-high heat. Lightly oil the grill grate. Place beef on grill, and cook for 10 minutes per side, or until juices run clear. Remove beef from grill, and cut into bite-size pieces. Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, beef, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Cut into wedges to serve.

Saturday, 6 February 2016, 1:12 am
Published in Recipes

Easy and Delicious to prepare Albondigas. Butchers are on staff to prepare the beef for you. 

Total Time: 40min Prep Time: 20min Cooking time: 20min Yield: 6 servings


1 quart water
1 medium onion diced
 1 ½ cup salsa, hot or medium
2 beef bouillon cubes
 1 ½ pound ground beef
 5 carrots sliced
2 potatoes peeled and diced
 1/3 cup milk
 Chopped fresh cilantro


In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low. Cover and cook until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Saturday, 6 February 2016, 12:59 am
Published in Recipes

Easy and Delicious to prepare Chicken Tortilla Soup . 

Total Time: 40min Prep Time: 20min Cooking time: 20min Yield: 8 servings


1 ½ cups water
1 cup whole corn kernels, cooked
 1 cup white hominy
 1 can chopped green chile peppers
1 can black beans drained
 ½ cup fresh cilantro
2 boneless chicken breast cooked
 1 onion chopped
 2 cloves garlic, minced
 1 tablespoon olive oil
 2 tablespoon chili powder
 2 teaspoon dried oregano
 1 can crushed tomatoes
 1 can condensed chicken broth
 Crushed tortillas chips
 Sliced avocado
 Shredded monterrey jack cheesel
 Chopped green onions


In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Saturday, 6 February 2016, 12:53 am
Published in Recipes

Easy  to prepare Mexican Chiles Rellenos. 

Total Time: 50min Prep Time: 30min Cooking time: 20min Yield: 4 servings


1 package queso asadero (Mexican cheese) cut thick slices
 2 eggs separate
 5 fresh Anaheim chile peppers
 1 teaspoon baking powder
 ¾ cup all purpose flour
 1 cup vegetables shortening for frying


Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Saturday, 6 February 2016, 12:44 am
Published in Recipes

Easy and Delicious to prepare Mexican Shrimp Ceviche. 

Total Time: 120min Prep Time: 30min Cooking time: 30min Yield: 8 servings


6 large lemons juiced
 1/2 cup chopped fresh cilantro
 Tomato and clam juice cocktail
 2 white onions chopped
 1 1/2 cucumber, peeled and chopped
 1 1/2 lbs jumbo shrimp, peeled and devine
3 fresh jalapenos peppers chopped
 1 large tomato chopped
 Tostadas or tortilla chips
 ½ avocado peeled and cut into sliced


Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 45 minutes, or until opaque and slightly firm. Add tomatoes, onions, and cucumber; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour.  Serve chilled with tortilla chips or mexican tostada and avocado sliced

Saturday, 6 February 2016, 12:35 am
Published in Recipes

Easy and Delicious to prepare Mexican Shrimp Cocktail . 

Total Time: 90min Prep Time: 30min Cooking time: 20min Yield: 4 servings


 4 tomatoes, diced
 ½ cup ketchup
 ½ cup tomato and clam juice cocktail
 ½ cup prepare salsa
 1 cup onions diced
 4 tablespoons chopped fresh cilantror
2 tablespoons lime juice
 2 teaspoons hot sauce
 1 lb fresh shrimp cocktail cooked peeled and devined
 ½ avocado peeled and cut cubed


Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, and hot pepper sauce in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.

Saturday, 6 February 2016, 12:20 am
Published in Recipes

Easy and Fast to prepare Marinated Grilled Shrimps. 

Total Time: 55min Prep Time: 15min Cooking time: 6min Yield: 6 servings


 3 onces olive oil
3 cloves garlic chopped
 ¼ tomato sauce
¼ teaspoon cayenne pepper
 2 lbs fresh shrimp peeled and deveined
 2 tablespoons red wine vineger



In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 45 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill until opaque.

Saturday, 6 February 2016, 12:08 am
Published in Recipes

Easy to prepare Mexican Carne Asada Tacos. Butchers are on staff to cut into strips the beef for you.

Total Time: 75min Prep Time: 30min Cooking time: 45min Yield: 6 servings


 1 lb boneless beef top shirlon, cut into bite sizes slices
 1 can beef broth
 4 tablespoon canola oil
 2 tomatoes chopped
 10 corn tortillas
 1 onion chopped
1 avocado peeled and sliced
 Salt and pepper to taste
 1 lemon
 bunch fresh cilantro chopped
 crushed red pepper to taste
 1 teaspoon freshly ground black pepper



Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 45 minutes. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

Friday, 5 February 2016, 11:26 pm
Published in Recipes

Easy to prepare Mexican Beef Fajitas. Butchers are on staff to cut into strips the beef for you..

Total Time: 150min Prep Time: 20min Cooking time: 20min Yield: 4 servings


 1/2 lbs lean steak, cut into strips
 1 tablespoon soy sauce
 2 tablespoon vegetable oil
 1 large onion, cut into thin strips
 2 fresh limes juice
 ½ tablespoon groun black pepper
1 julienned green bell pepper
 Salt and pepper to taste
 5 flour tortillas


Combine the lime juice, ground pepper and soy sauce in a shallow dish. Place steak strips into the marinade and refrigerate for two to three hours. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside. Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat.  Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Friday, 5 February 2016, 11:11 pm
Published in Recipes

Easy and perfect for Mexican Tacos. Butchers are on staff to cut the beef for you..

Total Time: 150min Prep Time: 30min Cooking time: 120min Yield: 4 servings


 2 tablespoons vegetable oil
 1 ½ lbs lean beef chuck, trimmed and cut into 1 inch cubes
 1 clove garlic, chopped
 ½  teaspoon ground cumin
 2 diced tomatoes
 Salt to taste


Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.  Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.

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The fruits and vegetables at Las Montañas are ‘Farm Fresh’!