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Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

7/07/2021


The Sonoran hot dog is a style of hot dog that originated in Hermosillo, the capital of the Mexican state of Sonora, in the late 1980s. It consists of a hot dog that is wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa.
Sonoran Hot Dog on white plate

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1/12/2021

These tender and lightly charred Carne Asada Tacos will have you coming back for more. This simple and deliciously fresh carne asada marinade is also great for burritos or fajitas! 

Carne Asada Tacos

1/07/2021


A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. This homemade Mexican chorizo is easy to make and the flavor is out of this world!

Mexican Chorizo
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3/04/2020


Carne Guisada is a traditional Mexican beef stew kicked up with cumin, chili powder, jalapeño, and potatoesCarne Guisada, which translates to “stewed meat,” is a slow-simmered mouth-watering dish.

Carne Guisada in blue bowl

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12/21/2019

Menudo, also known as pancita is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Menudo is typically served with chopped raw onions, oregano, diced chiles (usually serrano), and lemon or lime segments along with corn or flour tortillas.
Red Chile Menudo with lime

Eating Menudo on New Year's Day has become a Mexican-American tradition, probably because it's considered by Latin Americans as a sure-fire cure for a hangover.


Menudo is traditionally a family food prepared by the entire family and often serves as an occasion for social interactions such as after weddings, baptisms, birthdays and holidays.

9/30/2019


This Smothered Chile Verde Burrito features a warm flour tortilla filled with seasoned ground beef and potatoes. The burrito is then covered in tangy green sauce, melted cheese blend, and served with beans and rice.

Smothered Chile Verde  Burrito with rice and beans





What's in a Smothered Chile Verde Burrito
Meat: I typically use ground beef because it's quick, but shredded beef or pork can be substituted. If using shredded beef or pork,  use 1 cup of broth the meat was cooked in.
Onions: I prefer yellow onions...it's a little sweeter.
Potatoes: Russett or gold potatoes
Diced green chiles: Store-bought can or roast an anaheim and dice.
Salsa Verde: Store-bought or homemade salsa verde.
Enchilada sauce- Green chile sauce






When meat mixture is cooked, spoon mixture across the center of each tortilla; top each with 3 tablespoons cheese. Fold the bottom and sides of the tortilla over filling and roll-up. Mix salsa verde and enchilada sauce. 
Preheat oven. Place rolled burritos in a greased 11 x 8-in. baking dish. Pour sauce mixture over top; sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.


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Burrito and cheesy burrito

Serve with Rice and Beans. Enjoy!


4/11/2019



Beef Barbacoa is slow-cooked until fork-tender, with a smoky aroma and spicy taste. Shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic, and oregano...yummy!

Barbacoa Tacos

Barbacoa, Spanish for barbecue, a method of cooking meat that originated in Mexico; the term also can refer to the meat itself.  Some types of barbacoa, however, feature pork or beef, and many modern recipes use a slow cooker, instant pot, or dutch oven. Although the meat can be cooked in its own juices without any seasoning, marinades, and spices are often added during the cooking process. Once the meat is very tender, it is typically shredded or chopped before being served with lime in tortillas or alongside a broth made with drippings from the meat.



How to make Barbacoa Meat

Slow-cooker - Slow cooking takes beef cubes in barbacoa sauce to a juicy melt in your mouth perfection. 
Brown beef cubes in oil in a heavy bottom pan for 5 minutes. Transfer cubes into a slow cooker, add bay leaf and barbacoa sauce, and cook on low for 6-8 hours, or on high for 4-6 hours.

Instant Pot -  Brown beef cubes on Saute mode on Instant Pot, then add Barbacoa sauce, bay leaf, and pressure cook for 50 minutes.





When cooked, remove the bay leaf, and use 2 forks to pull apart meat into bite-size pieces for tacos. Warm corn tortillas, place the meat into a tortilla, top with cheese, diced onion, shredded lettuce. 

Other ways to use the Barbacoa meat recipe

Burritos - Flour tortilla filled with barbacoa meat, rice, cheese, and guacamole.
Rice Bowl - Barbacoa meat, black beans, tomatoes, salsa, sour cream, and guacamole served over a bowl of cilantro-lime rice.
Tostadas - Tostada shells topped with guacamole, barbacoa meat, cheese, and onions.

Barbacoa Rice Bowl





Barbacoa Tacos



Barbacoa Tacos


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Ingredients:
  • 1/3 cup apple cider vinegar
  • 4 teaspoons minced garlic cloves
  • 4 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground cloves
  • 3 tablespoons lime juice
  • 3 chipotle chiles in adobo
  • 1/2 tsp cayenne pepper powder ( Optional for spiciness)
  • 1/4 cup beef broth
  • 3 pounds boneless chuck roast, cut into cubes
  • 2 tbsp vegetable oil
  • 1 bay leaf
Directions:

Add the vinegar, lime juice, chipotle chiles, garlic, cumin, oregano, black pepper, salt, cayenne, broth and ground cloves, in blender and process until Barbacoa sauce is smooth.


Slow-Cooker
Brown beef cubes in oil in a heavy bottom pan for 5 minutes. Transfer cubes into a slow cooker, add bay leaf and barbacoa sauce and cook on low for 6-8 hours, or on high  4-6 hours.


Instant Pot
Brown beef cubes on Saute mode on Instant Pot, then add Barbacoa sauce, bay leaf and pressure cook for 50 minutes.

When cooked, remove the bay leaf, and use 2 forks to pull apart meat into bite-size pieces for tacos.

Warm corn tortillas, place the meat into a tortilla, top with cheese, diced onion, shredded lettuce. 
Serve with rice and beans.
Optional topping: guacamole





4/04/2019


Caldo de Res ( Mexican Beef Stew ) a hearty and satisfying stew, filled with lots of vegetables such as squash, corn, carrots, cabbage, and potatoes. 
Caldo de Res (Mexican Beef Stew)
The soup itself is not spicy, but if an individual wants to add heat to their bowl of soup, spicy salsa or chopped peppers can be added as part of the garnishment. It’s just the thing to eat at the time of year when there’s a nip in the air. 




What's in Mexican Beef Soup (Caldo de Res)

Meat: Boneless Short Ribs, or  Beef Shank
  • Cut into 2- inch cubes 
Vegetables
  • Corn, husked and cut into thirds
  • White or red potatoes
  • Cabbage, cored and cut into wedges
  • Carrots, cut into slices
  • Zucchini or any squash cut into quarters
  • White onion, chopped
  • Tomatoes, fresh chopped or diced can tomatoes
  • Garlic, minced
Liquids:
  • Beef broth and water
Spices:
  • Salt & Pepper
  • Cumin
Herb:
  • Cilantro

Caldo de Res (Mexican Beef Stew)

How to make Mexican Beef Stew (Caldo de Res)

Cut short ribs into 2-inch pieces. If using beef shank, cut the meat from the beef bones into about 2-inch pieces, leaving some on the bones.

Heat a heavy soup pot over medium-high heat, carefully add oil. Add the meat and bones( if using shank), and season with salt and pepper. Cook and stir until thoroughly browned.

Add 1 onion, minced garlic, and cook until onion is lightly browned. Stir in the tomatoes and broth. 

The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.

Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn, cumin, and zucchini. 

Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10-15 more minutes.

Ladle soup into large bowls. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes. Serve with warm corn tortillas.


 


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Mexican Beef Stew(Caldo de Res)


Caldo de Res ( Mexican Beef Stew ) a hearty and satisfying stew, filled with lots of vegetables such as squash, corn, carrots, cabbage, and potatoes. The perfect dish for cold wintery days..

Ingredients:
  • 2 pounds short ribs, boneless or beef shank with bone
  • 1 14.5 oz. can diced tomatoes
  • 3 ears corn, husked and cut into thirds
  • 2 potatoes, peeled and quartered
  • 1 medium head cabbage, cored and cut into wedges
  • 3 medium carrots, chopped
  • 3 zucchinis, quartered
  • 1/4 cup cilantro, chopped
  • 1 onion, chopped
  • 4 cup beef broth
  • 4 cups of water
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 2 tbsp vegetable or olive oil
  • 1 tsp ground cumin
  • 1 tsp minced garlic
Instructions:
  1. Cut short ribs into 2-inch pieces. If using beef shank, cut the meat from the beef bones into about 2-inch pieces, leaving some on the bones.
  2. Heat a heavy soup pot over medium-high heat, carefully add oil. Add the meat and bones( if using shank), and season with salt and pepper. Cook and stir until thoroughly browned.
  3. Add 1 onion, minced garlic, and cook until onion is lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
  4. Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn, cumin, and zucchini. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10-15 more minutes.
  5. Ladle soup into large bowls. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes. Serve with warm corn tortillas.

4/01/2019

Skirt or Flank Steak served with onions and colorful bell pepper strips and the traditional flour tortillas for the best sizzling dinner in minutes! 


A fajita in Tex-Mex and Mexican cuisine is any grilled meat that is usually served as a taco on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.

The tradition of marinating and grilling meat began in the 1940s with Mexican ranch workers living in West Texas near the Mexican border. The workers would tenderize the meat by pounding it and marinating it in lime juice before cooking it over an open fire. Then they’d serve it with a variety of condiments rolled in a flour tortilla.


What you need to make Fajitas

Meat -  Flank steak or skirt steak is the best beef cut for fajitas. The most important thing you can do when making fajitas is marinating properly.
Bell Peppers - Fresh green & red bell peppers, cored & sliced lengthwise

Onion - Large onion, thinly sliced

Seasonings - All seasonings can be modified to taste. Chile powder and cayenne pepper can be reduced or increased to taste.


How to Make Steak Fajita

Grill meat, or sear meat in a cast-iron skillet until the desired doneness. Cut your meat into strips.

In a large skillet, saute peppers and onions in oil until crisp-tender. Add meat to peppers and onions. Remove and keep warm.




 

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Steak Fajitas


Skirt Steak served with onions and colorful bell pepper strips and the traditional flour tortillas for the best sizzling dinner in minutes! .

Ingredients:
  • 1 1/2 pounds flank or skirt steak
  • 4 bell peppers, red, yellow, or green
  • 1 large onion, thinly sliced
  • 8 flour tortillas
  • Marinade
  • 2 tbsp olive oil
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne powder
  • 2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Mexican Oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons orange juice
Instructions:
  1. Marinade: In a large bowl, combine olive oil, orange juice, and seasonings, and mix well.
  2. Add steaks to marinade. Turn to coat; cover. Refrigerate for 2 hours or overnight.
  3. Drain marinade from meat, blot any excess marinade, and lightly salt flank steaks or skirt steaks.
  4. Grill meat, or sear meat in a cast-iron skillet until the desired doneness. Cut your meat into strips.
  5. In a large skillet, saute peppers and onions in oil until crisp-tender. Add meat to peppers and onions. Remove and keep warm.
  6. Serve with tortillas. Top with guacamole and sour cream.

3/17/2019

Tacos de Lengua is a classic in Mexico. Moist and flavorful, coupled with Tomatillo Salsa Verde, avocado slices, and crumbled cotija cheese, it's a melt in your mouth experience.





Classic Mexican tacos de Lengua, beef tongue which has been braised with garlic and onions, finely chopped and served with salsa verde.


Ingredients:

  • 1 beef tongue
  • 1 onion, sliced
  • 2 tablespoons garlic, minced, divided
  • 2 teaspoons Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 10 corn tortillas
  • Tomatillo Salsa Verde
Instructions:

  1. Place tongue in a crockpot, fill with water. Add onions, 1 tbsp. garlic, oregano, cumin, and salt. Cook on high for 4-6 hours, until the tongue is soft to the touch and tender. Once it’s tender, take the tongue out of the crockpot. 
  2. Peel off the outer layer of the skin when you are able to handle the tongue. It’s easier to take the skin off while the tongue is warm. Dice tongue into 1⁄2-inch cubes and set aside.
  3. Heat oil in a pan, add lengua (tongue) cubes and 1 tbsp. minced garlic, and cook until a little crisp. Warm the corn tortillas.
  4. Place lengua in tortillas, add Tomatillo Salsa Verde, diced onions, crumbled cotija cheese, and avocado slices. 
  Serve with rice and beans. Enjoy!

3/11/2019

Steak Picado, a mildly spicy beef stir fry that brings together onions, bell peppers, garlic, and seasonings and transforms these ingredients into a mouthwatering, delicious meal. 
    
Steak Picado


Fork-tender shredded beef makes good tacos even better. This slow-cooker dish is perfect for buffets, tailgating, or casual family dinners. Garnish with your favorite toppings, it is super versatile and so easy to make!

Shredded Beef Tacos

3/08/2019


Hearty Meatballs made from ground lean beef and rice; thick slices of selected fresh vegetables such as potatoes, carrots, onions, and an aromatic seasoned broth.

Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Albóndigas, widely eaten in Spain, Mexico, and other Latin American countries, are usually made from ground beef, but they may also be made from veal, pork, poultry.

2/28/2019




Tamales are the perfect holiday treat, warm and spicy, a steamed bundle of masa, and a tasty filling, all wrapped in a corn husk. Tamales are a memorable part of the holiday feast, and the making of them a celebrated tradition in the Hispanic home. 

While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef, and pork are all popular.


Why do they Make Tamales around Christmas?

Tamales have become a part of the traditional Mexican celebration of las posadas, the annual commemoration of Mary and Joseph's search for shelter before Jesus' birth.



Tamales have been eaten in the Americas for a long, long time. ... Tamales, because they were wrapped in corn husks, became part of ritual offerings. As a nod to those times, people prepare tamales for special occasions including baptisms, weddings, Dia Del Los Muertos, and, of course, Christmas.

How to make Red Chile Tamale Meat 

Start with the meat: Pork and Beef is the most commonly used meats used for tamales. 
  •  Place all ingredients in a slow cooker on low (6-8 hrs). I usually cook meat the day before making tamales, especially if you are making dozens of tamales.  Shred meat with 2 forks, and place in a bowl and cover. Refrigerate until ready to use.





How to make Red Chile Sauce for Tamale Meat

Hatch Red Chile Pods -Dried Guajillo-Dried Ancho Chile can be used for Red Chile tamale sauce.
  • Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, add enough water to fully cover the pods. Bring to a boil, then lower to simmer for 30 minutes. When pods have softened, remove chiles from the pot. Let cool slightly. Reserve water in the pot.
  • In the pot add bouillon cube in chile pod water on medium heat until dissolved. Let Cool.


When cool, add small amounts of pods, flour, and 1 cup water to a blender or food processor, and blend until liquid paste mixture( make sure to stop and stir chile pods in the blender)

  • Keep doing this until all pods are done. (Save any liquid in chile pod water for chile gravy) With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. 
  • Remove any seeds, chile skins when straining the mixture. In a skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. 
  • If too thick add a little chile pod water to get the right consistency. Add salt and cumin.


Combine red chile sauce with meat in the slow cooker, add just enough red chile sauce to the meat without making it soupy. Cook for 2 hours on the low setting. Before using meat, to make tamales, let it cool for 30 minutes.


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Making Red Chile Tamales

Putting it all together and what you'll need:


Red Chile Meat:  This recipe makes enough red chile meat for 3 dozen tamales. 

Red Chile Sauce: Dried red chile pods can come in mild, medium, or hot flavors. 

Tamale dough:  Make dough day of tamale making...here is the recipe 

Tamale Pot:  A Tamale pot is perfect for steaming tamales.  Place tamales on top of the steamable insert, place 1 inch of water on the bottom. Tamales take about 2 hours to cook.  Always keep at least 1 inch of water on the bottom for steaming.

Tamale Leaves:  Dried Corn Husks.  Soak at least 3 dozen tamale corn husk in very warm water for 1 hour. Rinse corn silk off leaves.





Red Chile Tamales

Tamales are a perfect holiday treat, warm and spicy, a steamed bundle of masa and a tasty filling, all wrapped in a corn husk.

Ingredients:
    Tamale Meat Ingredients
  • 4 lbs boneless pork butt or boneless beef chuck roast
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tbsp ground cumin
  • 1 tsp onion powder
  • 2 cups of water
  • Red Chile Sauce Ingredients
  • 2 packages (8 oz) dried New Mexico Chile pods, stemmed and cleaned
  • 3 garlic cloves
  • 1/2 tsp ground cumin
  • 1/4 cup all-purpose flour
  • 1 beef bouillon cube
  • Salt to taste
Instructions:
    Meat Instructions
  1. Place all ingredients in a slow cooker on low for 6-8 hours (I usually cook meat the day before)
  2. Shred meat with 2 forks, and place in a bowl. Cover and refrigerate.
  3. Red Chile Sauce Instructions
  4. Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, add enough water to fully cover the pods. Bring to a boil and let simmer for 30 minutes, when done remove pods from the pot. Let cool slightly. Reserve water in the pot.
  5. In the pot add bouillon cube in chile pod water on medium heat until dissolved. Let Cool.
  6. When slightly cool, add small amounts of pods, flour, garlic cloves, and 1 cup water to a blender or food processor, and blend until liquid paste mixture( make sure to stop and stir pods in the blender).
  7. Keep doing this until all pods are done. (Save any liquid in chile pod water for chile sauce)
  8. With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. Remove any seeds, chile skins when straining the mixture.
  9. In a large skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. If too thick add a little chile pod water to get the right consistency.
  10. Add salt and cumin.
  11. In a slow cooker on low heat 2 hours before making tamales, add meat and slowly add red chile sauce. Add enough chile sauce mixture to meat without making it soupy. Let cool for 30 minutes before making tamales.

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