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"PinterestFacebooktacos de carne asada\nThese steak tacos are just 300 calories each.\nTacos de Carne Asada\nServes 6\nTry these solo or topped with the salsa on the next page.\n1 cup pico de gallo (recipe below)\n\u00BC cup chili powder\n2 tbsp. vegetable oil\n1 lb. flank or skirt steak\n6 four-inch corn or whole wheat tortillas\n1 cup canned black beans, rinsed and drained\n\u00BC cup chopped red onion\n\u00BC cup chopped cilantro\n1 avocado, cut into 6 slices\n6 lime wedges for garnish\nTo make the pico de gallo\n5-6 plum tomatoes, chopped\n2 tbsp. chopped Spanish onion\n2 tbsp. chopped red onion\n1 serrano or jalape\u00F1o pepper, chopped\n4 tbsp. chopped cilantro\nJuice of 1 lime\nPinch of sugar\nSalt, to taste\nFirst, mix pico de gallo ingredients in a medium bowl. Set aside. Make a paste with chili powder and oil, and rub onto meat. Grill steak (or cook in a lightly oiled grill pan) until medium rare, about 2 to 3 minutes on each side; slice diagonally. Heat tortillas in the microwave (about 20 seconds). Spread beans on top of each. Add steak, pico de gallo, onion, cilantro, and avocado, and serve. Got leftovers? &amp;quot;Eat the steak with scrambled eggs the next morning!&amp;quot; says Ballesteros.\nNext: the Spicy Starters \u00BB\nPinterestFacebooksalsa de chipotle\nSalsa de Chipotle delivers hearty, homemade flavor.\nSalsa de Chipotle\nServes 6\nWhether you make them hot or not, these two dips are guaranteed to go fast!\n6 medium-sized plum tomatoes\nSalt\n\u00BC cup vegetable oil, plus 1 tsp. for pan\n\u00BC Spanish onion, chopped\n2 garlic cloves, minced\n2 tbsp. chopped cilantro\n1-2 chipotle chilies in adobo (we like La Morena, available at most grocery stores)\nPreheat oven to 350\u00BAF. Cut tomatoes in half, and place them on a baking sheet (for easier cleanup, wrap pan in aluminum foil first). Season with salt, and place in oven. Roast for 1\u00BD hours. In a medium pan, heat 1 tsp. oil, and saut\u00E9 onion and garlic until golden brown; set aside. When tomatoes are ready, put them into a blender. Add onions, garlic, cilantro, and chilies. Blend on slow speed, and add salt. Gradually increase speed while adding oil, and process until smooth. Serve with chips or as a sauce on tacos.\nThe Perfect Guacamole\nServes 6\n5 Hass avocados, pitted\n1 garlic clove, minced\n\u00BC cup chopped Spanish onion\n\u00BC cup chopped red onion\n1 jalape\u00F1o pepper, minced\n1 pickled jalape\u00F1o pepper, minced, plus \u00BC cup vinegar from the can (try La Morena, available at most grocery stores)\n2 tbsp. chopped cilantro\nJuice of one lime\nToss everything in a bowl. Mash, and salt to taste. Serve with chips.\nNext: the Dream Drink \u00BB\nPinterestFacebookwhite sangria\nThe Dream Drink: White Sangria\nServes 6\nIn a large pitcher, combine 1 cup white grape juice; 1 cup pineapple juice; 1 cup vodka; \u00BD cup St. Germain (available at most liquor stores, or sub in ginger ale); 1\u00BD bottles white wine; \u00BD bunch mint leaves, unchopped; 1 cup total chopped grapes, apples, and pears; and 1 tbsp. whole pink peppercorns (optional). Chill for 1 hour.\nNext: Easy Everyday Mexican \u00BB\nPinterestFacebookjulieta ballesteros\nBallesteros, who is also known for her guac at New York City&amp;#39;s Los Feliz, says cover it in parchment and plastic if you can&amp;#39;t serve it right away.\nEasy Everyday Mexican\nBallesteros&amp;#39; easy ideas for what to do with\u2026\n\u2026Salsa\n1. Pour on a grilled-cheese sandwich.\n2. Toss with stir-fried mushrooms, peas, peppers, and onions; add a side of rice.\n3. Add 1 tbsp. chopped olives and 2 tbsp. lime juice to each cup of salsa, and serve over poached shrimp.\n\u2026Tortillas\n1. Cut into strips, toss with 1 tsp. oil and salt, and bake at 350\u00BAF for a few minutes. Use instead of croutons.\n2. Fry until golden brown, then top with taco fixings for tostadas.\n3. Make a lazy quesadilla: Sprinkle grated cheese on top, and bake at 350\u00BAF for 5 minutes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/story/healthy-recipes-julieta-ballesteros-easy-mexican-dinner>