Pickled Red Onions

Pickled onions

Cebollas en Escabeche

Makes 1cup



1 small red onion, peeled
1/2 cup fresh lime juice

 You really need to use fresh squeezed lime juice for this – nothing in a jar!


With a knife or food processor, thinly slice the onions.  Scoop into a non-reactive bowl.  Pour boiling water over them, count to 10, then immediately pour the onions into a strainer.  Shake off all the water, pour the onions back into the bowl, pour on the lime juice and stir in the 1 1/2 teaspoons salt.  Cover and refrigerate for at least 1 hour.

These will last for a week or more in the refrigerator. (I usually make a big batch and they last weeks)

Pollo Verde y Cerveza or Beer Braised Green Chicken

This is a quick and easy dish – try making enough for a couple of meals and you have filling ready for quesadillas or tacos later in the week.

quick and easy chicken in salsa verde

1 tbsp vegetable oil

1 cup chopped white onion

5 cloves garlic, minced

1/4 cup unsalted butter

1 tsp ground cumin

1 tsp ground coriander

1 tsp ancho chile powder

1 tsp dried Mexican oregano, crumbled

1/4 tsp salt

1 12 ounce Mexican Beer (I like Dos Equis)

1 11-12 oz can of tomatilloes (or if you have your own salsa verde already made – use that)

1 jalapeno pepper, finely chopped

1 pound chicken breast – cut into tenderloins

In heavy sauce pan sauce onion in oil until soft and translucent, add garlic and saute for another couple of minutes.  Add butter, spices and oregano.  Cook and stir just until the butter has melted.

Add beer, tomatillos (or salsa verde) and jalapeno pepper.

Bring broth back to boil, stir in chicken and turn temperature down to allow chicken to simmer.  Cook gently for about 15-20 minutes, just until chicken is cooked through.  Remove chicken from liquid, and allow liquid to boil until it has reduced and thickened – about another 10-15 minutes.  Remove from heat. When chicken has cooled enough to handle, shred it and return it to the liquid mixture.

Absolutely delicious as a taco or quesadilla filling, or served with homemade tortillas, mexican rice and vegetables. 

Mexican Seasoning – tacos or fajitas

This makes enough seasoning or rub for a few meals – use it on anything you want to barbecue, grill or saute.  We like to keep it on hand for so many purposes.  Add some to your favorite vinaigrette and you instantly have a salad with a Mexican twist.   Hayley and Mike perfected this one to create a well balanced flavour but you should experiment with the seasonings to make it your own.

3 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp oregano
2 tsp sweet smoked paprika
2 tbsp cumin
2 tsp kosher salt
1 tbsp brown sugar
1 tbsp black pepper

(feel free to use ancho or chipotle chili powder for a richer taste)

Tonight this seasoning mix created some delicious fajitas for the family, but it is just as easily transformed into fantastic tacos – using the ground meat of your choice – and if you should crave vegetables it is marvelous with those too! 

Go ahead and try it your way …