Tag: Mexican

Beef Birria

Ingredients

  • 2 Lbs Denver Steak
  • 2 Guajillo Chiles – Dried
  • 2 Ancho Chiles – Dried
  • 2 Chipotle Chiles in Adobo
  • 1 Tsp Salt
  • 1 Tsp Oregano – Dried
  • 1/2 Tsp Cumin
  • 2 Bay Leaves
  • Pinch of Ground Cloves
  • 1/2 Yellow Onion – Chopped
  • 2 Roma Tomatoes – Chopped
  • 4 Garlic Cloves – Minced
  • 1 Tbs White Vinegar
  • Vegetable Oil
  • 1 Cup Reserved Water
  • 4 Cups Beef Broth

Toppings

  • 1/2 Yellow Onion – Diced
  • Cilantro – Chopped
  • Oaxaca Cheese – Shredded (Use Mozzarella if you cannot find.)

Directions

  1. Remove the seeds and stems from the Guajillo and Ancho chiles. In a sauté pan, boil the Ancho and Guajillo chiles in water for 20 minutes. Let it cool and reserve the seasoned water.
  2. Slice the denver steaks in half and remove any unwanted thick fat. Season well with salt and pepper. Sear the steaks in batches in a dutch oven or cast iron skillet for about 3 minutes on each side. Set aside and let it rest.
  3. Pre-heat your oven to 300 degrees (F).
  4. In the dutch oven, add a couple tablespoons of vegetable oil, onions, tomatoes, salt, cumin, bay leaf, clove and oregano and cook until onions are cooked through (translucent).
  5. Add the minced garlic and cook until fragrant, about 1 to 2 minutes.
  6. Add the Guajillo, Ancho, and Chipotle chiles along with 1 Cup of the reserved seasoned water. Cook for an additional 2 to 3 minutes.
  7. Remove from the heat and let it cool down enough to blend with your hand blended or add it to your blender and blend on low speed to create a marinade.
  8. Place the marinade back in the dutch oven if it has been removed.
  9. Add in the beef broth and the seared steaks. Ensure that all of the meat gets smothered with the marinade.
  10. Cover the dutch oven and roast it in the oven for 2 1/2 to 3 hours. NOTE: If you want to use a pressure cooker, set the instant pot to high pressure and cook for 45 minutes. Do a natural pressure release for at least 10 minutes and then do a quick release.
  11. Remove the steaks and shred.
  12. Reserve the liquid in the dutch oven or instant pot to use as your consume.
  13. You can make tacos, burritos, quesadillas, whatever you would like. Just coat the tortillas in the liquid before add your meat cheese, onions, cilantro.

Hot Taco Dip

Ingredients

  • 8 oz Cream Cheese – Softened
  • 8 oz Sour Cream
  • 16 oz Refried Beans – Canned
  • 4 oz Green Chilis – Dice and drained
  • 1 Cup Pepper Jack Cheese – Shredded
  • 1 Packet Mild Taco Seasoning
  • 1 Cup Cheddar Mexican Cheese Blend- Shredded
  • 2 Plum Tomatoes – Diced
  • Cilantro – Chopped
  • Black Olives – Sliced
  • Corn Tortilla Chips

Directions

  1. Pre-heat the oven to 350 degrees F.
  2. In a large bowl combine the softened cream cheese, sour cream, refried beans, pepper jack cheese, diced green chilis, and taco seasoning. Mix well with a hand mixer until smooth.
  3. Spoon the mixture into a 9 x 9 dish. Let it settle and top with the cheddar Mexican cheese blend.
  4. Bake on the center the center rack for between 25 and 30 minutes.
  5. Remove the dip and let it rest for 10 to 15 minutes.
  6. Top with the tomatoes, black olives, and cilantro.
  7. Serve with your favorite corn tortilla chips or chips.

Taco Chili

Ingredients

  • 2 Lbs Ground Beef – Lean
  • 1 Large Onion – Diced
  • 2 x 10 oz Cans Rotel – Hot or Medium
  • 15 oz Can Black Beans
  • 2 x 11 oz Cans Mexicorn
  • 7 oz Jar Diced Pimentos
  • 10 oz Can Enchilada Sauce
  • 15 oz Tomato Sauce
  • 14 oz Can Chicken Broth
  • 2 packages Old el Paso Taco seasoning (Mild)
  • 1 Tbs Chili Powder
  • 2 Tsp Cumin
  • 2 Tsp Smoked Paprika
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Cayenne
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt

Toppings

  • Shredded Cheese
  • Sour Cream
  • Corn Chips
  • Cilantro
  • Green Onion

Directions

  1. In a large dutch oven, brown the ground beef over medium heat. Break the beef into smaller pieces while it cooks. If needed, drain the grease. If you use lean ground beef at 93% or higher, there is no need.
  2. Add the packages of taco seasoning and continue cooking per package instructions. If water is needed per the instructions, add it a tablespoon at a time because you have a little bit of fat rendered from the ground beef already. Be careful not to add too much liquid.
  3. Once the beef is browned, add the remaining ingredients. Stir to combine and bring to a simmer.
  4. Cover, reduce the heat to low, and simmer for 30. Stir 2 to 3 times while it simmers.
  5. Build your Taco Chili bowl. Taco chili, topped with your favorite toppings. Cheese, sour cream, corn chip, green onions, cilantro, etc…

NOTE: If you use a crock pot, after step 2, add everything into the crock pot and stir to combine well. Cook on high for 4 hours or on low for 6 to 8 hours. You can also cook the Taco meat the day before and keep it in the refrigerator before using.

Mexican Street Corn (Elote) Potato Salad

Ingredients

  • 2lb Russet potatoes – diced into 1/2 inch squares
  • 4 hard boiled eggs – halved and diced
  • 14oz Mexicorn Niblets
  • 1 Cup Mayo
  • 1/2 Cup Sour Cream
  • 1 Lime – juiced
  • 1/2 Red Onion – small dice
  • 1 Jalapeño – small dice
  • 1/4 Cup Cilantro – chopped
  • 8oz Cotija cheese (Fresh feta if you cannot find cotija)
  • 1 1/2 Tsp Cumin
  • 1/2 Tsp Chili powder
  • 1/2 Tsp Ground black pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Garlic powder

Directions

  1. In a medium pot, place the diced potatoes and cover with water, one inch above the potatoes. Add a teaspoon of salt and bring to a boil over medium-high heat.
  2. Boil for 5 to 7 minutes. Check the potatoes at 5 minutes by poking them with a fork. When tender and not breaking down, remove from heat and drain in a colander.
  3. Once drained, lay the potatoes out on a baking pan lined with paper towels and let them cool for 10 to 15 minutes. Then place in the refrigerator for at least one hour to chill through.
  4. In a small pot, place the diced jalapeños and corn and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat and strain. Place the mix in a small bowl and cool before placing it in the refrigerator for at least one hour to chill through.
  5. While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
  6. After the potatoes and corn mix have been chilled, combine the potatoes, corn mix, diced eggs, onions, and lime mayo mix in a large bowl and mix well. Add the seasoning and the cilantro and mix well again.
  7. Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
  8. Serve and enjoy.

Crockpot Tortilla Soup

Ingredients

  • 1 1/2 lb Chicken Breasts
  • 1 Package Old el Paso mild taco seasoning
  • 1 Tsp Ground black pepper
  • 1/2 Tsp Chili powder
  • 10 oz can Rotel, mild
  • 2 Cups Red enchilada sauce
  • 1 Can Mexicorn – drained
  • 1 Can Black Beans – drained and rinsed
  • 4 Cups Chicken broth, low-sodium

Toppings

  • Shredded cheese
  • Tortilla strips
  • Cilantro
  • Lime
  • Sour cream
  • Avacado – sliced

Directions

  1. Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
  2. Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
  3. Place the chicken back in the crockpot stir to combine.
  4. Serve in a bowl and top with the toppings of your choice

Tex-Mex Lasagna

Ingredients

Meat Filling

  • 1 Lb Ground Beef
  • 1 Packet Taco Seasoning
  • 1/3 Cup Water
  • 1 Can (11 Oz) Mexican Corn
  • 1 Can (10 Oz) Rotel – Serrano or Habanero for heat
  • 1 Can (4 Oz) Green Chilis – Chopped
  • 1 Can (2.5 Oz) Black Olives – Sliced
  • 1 Tsp Red Pepper Flakes
  • 1 Cup Sour Cream
  • 4 Cups Cheese – Shredded Mexican Cheese

Sauce

Noodles

  • 1 Lb Dry Lasagna Noodles

Toppings (Optional)

  • Lettuce
  • Cilantro
  • Crema

Directions

Meat Filling

  1. Cook the taco meat in accordance to the directions on the taco seasoning packet.
  2. Drain and add the corn, rotel, chilis, and black olives. Cook over low heat for 3-5 minutes and add the red pepper flakes. (see photo below)

Assembly

  1. In a 9 x 13 pan, spread out 5 Oz of enchilada sauce or hot sauce.
  2. Place a layer or lasagna noodles lengthways, about 4 noodles.
  3. Spoon half of your meat filling on top of the noodles and spread it out evenly.
  4. Spoon 1/2 Cup of the sour cream in equal amounts across the filling. Top with 1 Cup of shredded cheese. (see photo below)
  5. Repeat steps 2 thru 4 for another layer.
  6. Place the top layer of lasagna noodles lengthways, about 4 noodles. Spread the remaining 5 Oz of enchilada sauce or hot sauce.
  7. Top with the remaining 2 Cups of shredded cheese.

Cooking

  1. Pre-heat your oven to 400 degrees.
  2. Bake the lasagna uncovered for 30 minutes. Finish on Broil-High for 3-5 minutes to brown the top layer of cheese.
  3. Let the lasagna rest for at least 15 minutes before cutting and serving.
  4. Serve with your favorite toppings: lettuce, cilantro, more sour cream or crema, whatever you want! Enjoy!