Grilled Mexican Steak

INGREDIENTS
1/2 cup cumin seeds
5 jalapeno peppers, seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
1/3 cup fresh lime juice
1 1/2 teaspoons salt
1 1/2 cups olive oil
2 bunches cilantro (leaves and stems)
1 (3 pound) skirt or flank steak
DIRECTIONS
Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.

:: Tortilla Soup Recipe ::

We had this for the first time in Mexico and it quicly has turned into my new favourite soup and appie.

Tortilla Soup

INGREDIENTS

4 boneless chicken breast halves, cooked and shredded

2 (14.5 ounce) cans chicken broth

1 (4 ounce) can diced green chiles

1 (10 ounce) can diced tomatoes with green chile peppers

1 onion, chopped

2 cloves garlic, minced

1 tablespoon fresh lime juice

2 tablespoons chopped fresh cilantro

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

4 (10 inch) flour tortillas

1 tablespoon olive oil

DIRECTIONS

Combine the chicken broth, green chilies, tomatoes with green chilies,

onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil,

stirring frequently. Reduce heat and simmer for 30-35 minutes.

Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes

longer.

Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet

until golden brown; drain on paper towels.

Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and

the tortilla strips.