By Karin Calloway
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Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |
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Mexican on the Grill
Many American home cooks think that cooking a Mexican meal at home means sautéing some ground beef in a packet of taco seasoning. But you can cook up a much more authentic Mexican meal in almost no time with the help of your Viking grill.
Start your menu with Black Bean and Mango Quesadillas that you can cook up on your grill’s side burners. For the entrée, Tacos de Carne Asada get a flavor punch from a quick marinade in lime juice and minced garlic. Twenty minutes before you’re ready to serve dinner, toss some unshucked ears of corn on the grill for Mexican Grilled Corn that will be spread with Mexican sour cream or mayonnaise and sprinkled with cheese. A side of Jicama Slaw is a cool, crunchy addition to the menu. And for dessert, enjoy a rich make-ahead Tres Leche Cake.
Recipes:
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Tom Kha Gai and Steamed Jasmine Rice
This classic Thai soup marries coconut, chicken, and other Thai flavors in a mouth-watering sweet and spicy soup. |
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Black Bean and Mango Quesadillas
Quesadillas are a great answer to the “what’s for dinner” question. If you’ve got tortillas, you can stuff them with practically anything, grill ‘em up and call them quesadillas. |
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Jicama Slaw
If you’re serving spicy Mexican flare you’ll enjoy the cool, crisp sensation of this veggie-packed Jicama Slaw. Start with a bag of “angel hair” shredded cabbage for coleslaw, add thinly sliced jicama and carrot and toss with a cilantro-lime vinaigrette and you’ve got one fantastic side dish. |
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Mexican Grilled Corn
If you haven’t discovered the simplicity of grilling corn right in the husks you’re in for an epiphany. No muss, no fuss…just toss unshucked ears of corn on the grill and turn them every five minutes, for a total cooking time of 25 minutes. |
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Tacos de Carne Asada
If you think making Mexican food at home is too much trouble, think again. Nothing could be simpler than grilled Tacos de Carne Asada. |
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USA
