Goya Mexican Recipes
BBQ Chicken Breast Fajitas
Ingredients
1 lb. chicken boneless skinless breast
Goya Mojo Criollo for marinade
6 white mushrooms, sliced
1 green or red pepper, cut into strips
1 medium onion, cut into strips
3 tbsp. Goya Olive Oil
1/2 tsp. Goya Adobo All-Purpose Seasoning with Pepper
8 6-inch Goya Flour Tortillas
Garnishes:
Goya Salsita
Goya Hot Sauce
Non-fat sour cream
Directions
1. Preheat oven to 350°F.
2. In a non-reactive container, marinate steak in Goya Mojo use.
3. In a skillet on medium, heat 2 tbsp. oil and cook onion and mushrooms
until onions are golden. Stir in peppers and cook 1 minute. Shake
on adobo, remove from skillet and keep warm.
4. Add 1 tbsp. oil to skillet and turn heat to medium - high. Cook
chicken until desired doneness. Remove from skillet and allow to
rest for a few minutes before cut-ting, against the grain, into
thin slices.
5. Sprinkle tortillas with a few drops of water, wrap in foil and
warm in preheated oven for 5 minutes.
6. On a large platter, arrange chicken, onion mixture and garnishes.
Keep the tortillas warm in the foil or in cloth napkin. Spoon chicken
and onion mixture into center of tortilla. Add desired garnishes,
wrap and enjoy.
Serves 4
Meatballs with Salsa Verde
Ingredients
For the Meatballs:
3/4 lb. lean ground beef
3/4 lb. lean ground pork
Goya Adobo with Pepper, to taste
1 cup dried bread crumbs soaked in 4 tbsp. milk
2 eggs Slightly beaten
1/2 cup finely chopped onion
1 tbsp. finely chopped fresh mint
1/2 cup finely chopped cilantro
1 tsp. Goya Dried Oregano
2 tbsp. finely chopped cilantro to sprinkle
For the Sauce:
1 can Goya Whole Tomatillos, Drained
1 cup finely chopped white onion
11/2 tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced
2 Goya Chipotle Chiles with some sauce from 7 oz can Goya Chipotle
Peppers in Adobo Sauce
1 packet Goya Powdered Beef Bouillon dissolved in 1 cup water
Goya Adobo with Pepper, to taste
Directions
1. In batches, puree Tomatillos, onion garlic and Chipotles in a
blender or food processor. Pour into saucepan large enough to hold
meatballs. Stir in dissolved beef bouillon and bring to boil on
medium heat. Lower heat and simmer for 10 minutes. Season with Adobo.
2. Season beef and pork with Adobo. In bowl combine meat, soaked
bread crumbs, eggs, onion, mint, cilantro and oregano. Mix thoroughly.
3. To form meatballs, put 1heaping tablespoon of meat in palm of
you hand and roll into ball, about the size of a walnut. Continue
until all meatballs are formed.
4. Add meatballs to sauce, cover and simmer for 25 minutes. The
sauce should just cover meatballs. Stir occasionally, adding water
if necessary. serve in heated dish, sprinkled with cilantro.
6-8 Servings
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