Ground Beef Tacos

I’ve already posted about ground beef tacos, and interestingly enough I pointed out that most people don’t need a taco recipe. Those spice packets are very delicious, easy, and practical.

And yet, here I am, posting another ground beef taco recipe. Why? Because:

1.     I forgot I already posted about ground beef tacos
2.     I love ground beef tacos and we ate them on Sunday (Mon, Tues, Wed…)
3.     We liked these better
4.     I am making a conscious effort to eat more tacos

As a Wisconsinite, I grew up with very delicious simple comfort food (and cheese).  My mom was an excellent cook and we were always excited about what she was making for dinner each night.  I used to love her ground beef taco recipe, and I would pile my tortilla high with ground beef and rice. Once a carb lover, always a carb lover.

But after moving to Texas, unfortunately your tongue gets used to a certain level of spice. I still would not call myself a real heat-lover, but in general my husband and I like our Mexican food with a decent amount of kick.  And, that’s just what these tacos are. A Wisconsin-meets-Texas taco.  Not crazy spicy, but enough kick to satisfy the Texan in us. My new go-to taco recipe for sure.

Recipe

• 2 lbs ground beef (I used 90% lean)
• ½ large sweet onion, diced
• 2-2.5 tablespoons chili powder (medium heat if you get a choice)
• 2 teaspoons ground cumin
• 2 tsp hot sauce
• 2 tsp course kosher salt (can reduce to 1.5 teaspoons if you like it less salty)
• 1 tsp oregano
• 1 tsp paprika
• ½ tsp black pepper
• ¼ tsp onion powder
• ½-3/4 cup water
• ¼ cup taco sauce

Brown the meat with the onions in a large skillet. Once brown, mix in the chili powder, cumin, hot sauce, S&P, oregano, paprika, and onion powder. To create a little sauce, add between a half cup and ¾ cup water, and let simmer for a minute or two.  Stir in the taco sauce, cover, and simmer on low for about 10-15 minutes (add more or less water or taco sauce if your beef is extra lean or fatty). Serve on tortillas. Or on salad. Or in a quesadilla. Or on nachos. We did all four.

PS - I looooooove my tacos on Food for Life's brown rice tortillas. Wowzer. 

 

Southwest Spaghetti Squash

When someone first told me about spaghetti squash, I felt confused. WTF. There's no way a squash can do that. And that confusion festered over the next year or so and prevented me from ever really acknowledging the squash's existence.  Then I was eating at True Food Kitchen a few weeks ago and ordered the spaghetti squash casserole. And guess what? SQUASH CAN DO THAT. AND IT DOES IT WELL. And now I've been making something with spaghetti squash at least once a week. As it turns out, there's not much that spaghetti squash CAN'T do.

This has been my favorite to date - a southwestern twist complements the flavor and texture of the squash perfectly.  

Recipe

• 1 large spaghetti squash
• 1/2 cup diced sweet onion
• 1/2 jalapeno, diced and seeds removed (or more jalapeno for added heat)
• 2/3 cup black beans
• 1 cup corn
• Tad minced garlic (jar)
• 1 can diced tomatoes, drained
• 1.5-2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp ground oregano
• 1/2 tsp salt
• Dash hot sauce
• 1/4 cup sour cream
• ~3/4 cup shredded cheese (I used a combination of cheddar and mozzarella)
• Avocado and sour cream, for topping

Start by roasting the squash.  Preheat the oven to 400 degrees, and cut the squash in half lengthwise.  Remove the seeds, drizzle with a bit of olive oil and salt, then place face down (skin side up) on a baking dish.  Roast for 35-40 minutes, until it can easily be poked with a fork.  Let cool.

In a large pan, saute the onions and jalapeno in a bit of olive oil - about 5-10 minutes. Add the garlic, beans, corn, and tomatoes.  Stir in the seasonings and turn off the heat.  

Scrape out the spaghetti squash using a fork (YES - it really is that easy) into a large colander and let the excess liquid drain out.  Then, mix the corn mixture with the spaghetti, and add the hot sauce and  sour cream if you like (I liked the creaminess).  Pour the mixture back into the squash halves, top with cheese, and broil until warm and slightly browned.  Serve with avocado and sour cream.

Ground Beef Tacos

Do you need a recipe for tacos? Probably not. Brown a little ground beef with the pre-packaged taco seasoning and you're good to go. True.

But, it's just as easy to use fresh ingredients that give you a way better flavor and a lot less sodium.  Perfect easy weeknight meal that your whole family will love.

Just kidding, that was cheesy. But I'm sure if you have a family they will love it.

Recipe

• 1 lb ground beef (recommend 93% lean)
• 1 small onion, chopped
• 1 jalapeno, seeded and chopped
• 1 8 oz can tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• Dash worcestershire

How many recipes do I have on this blog that include a dash of worcestershire? A lot. It does magical things to food, particularly ground beef.

Brown the meat, then add the onion and jalapeno and cook for about 5 minutes or so. Mix in the tomato sauce, then remaining ingredients. Turn the heat to low, cover and cook for several minutes to let the flavors marinate. I don't really know if that step is necessary, but it felt good. I like the idea of 'flavors marinating.'

Serve on hard or soft tortillas (I couldn't decide!), with chopped tomato, shredded lettuce, and sour cream. And salsa!

Flank Steak Fajitas

75 degrees and sunny on a February day in Dallas meant grilling needed to be incorporated into our Sunday dinner. We’ve also been eating a lot of Mexican lately, which I think is sort of like chocolate: the more you eat the more you want. So, grilling + Mexican = fajitas. What kind to make? Steak, because I’m feeling iron-deficient lately. At least I think that’s what it means when you have an overwhelming craving for meat, right?

The key to a good flank steak is a good marinade, and this gives great Mexican flavor. My mom made a similar recipe a few months ago that sparked this idea, and I just modified with a few of my favorite ingredients (Worcestershire, zest of any kind…). For those of you living in the chilly Midwest, you may want to pocket this recipe until you can enjoy it on the patio with a margarita.

Recipe

• 2 lbs flank steak
• ½ cup olive oil
• ¼ cup water
• Zest from one lime (about 1 tablespoon)
• ½ onion, chopped
• 1 clove garlic, minced
• 1 teaspoon Worcestershire
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 1 spoonful canned jalapenos (optional)
• ¼ teaspoon each S&P

Mix all the marinade ingredients in a Ziploc bag, and add the steak. Marinate for at least 6 hours or overnight.  Remove the steak from the marinade and season with coarse salt.

Heat the grill to high, and grill the steak about 5 minutes per side.  Let sit for about 5 minutes before slicing (thin and across the grain).

Serve on warm tortillas with grilled veggies and sour cream. And guacamole and grilled potatoes.

 

Pulled Chicken Tacos

It was a very happy Seis-de-Mayo in the Braley household, complete with a Mexican meal of pulled chicken tacos, grilled corn off the cob, and store bought guacamole. We were not able to celebrate the  holiday on Cinco, as we went to the Mavs playoff game, so we brought Mexico to 5815 Velasco on Seis. And you know what? I couldn't even tell the difference.

In my opinion, all chicken should be made this way. Braised in liquid at a low temperature, for 1 1/2 to 2 hours. The result is the most delicious, flavorful, moist and tender chicken you will ever eat. Or at least I will ever eat. I consistently over-grill my chicken breasts, and this is a fool-proof way to have moist and perfectly cooked chicken. This time, I made it with diced tomatoes, taco seasoning, and chicken broth - an idea I came up with when I was sampling the guacamole at Central Market. I know, I'm so innovative. But, this easy peasy recipe was just great and I highly recommend you all try it. In fact, as I am writing this I am watching my husband eat his fifth leftover taco today. Yes, fifth. Two for lunch, three for dinner.  I like when John appreciates my cooking, but.....

Recipe

•  4 bone-in chicken breasts, skin removed
• 1 can diced tomatoes
• 1 package taco seasoning
• ~2 cups low sodium chicken broth
• Olive oil and/or butter
• Corn or flour tortillas
• Shredded cheese
• Sour cream

Preheat the oven to 350 degrees. Heat about 1 tablespoon of olive oil and 1 tablespoon of butter in a large dutch oven, over medium-high heat. Quickly brown all sides of the chicken, about 1-2 minutes per side. Reduce the heat to low, then pour in the diced tomatoes (liquid included), and chicken broth until the meat is almost covered. Pour in the taco seasoning to taste...I did about 3/4 of a full packet which seemed perfect. 

Mix everything together, bring the liquid to a boil, then place in the oven for about 1 1/2 to 2 hours (it will be done after 1 1/2, but easier to pull apart after 2...).

Remove the dish from the oven, and transfer the meat to a plate. Shred the chicken, then strain the liquid to reserve the tomatoes and mix it all together. 

You may want to keep just a little of the liquid to keep the chicken moist. I didn't, but I thought afterwards that it might be a good idea.  Serve immediately! With tortillas and sour cream! And guacamole! And cheese!

I also grilled bell peppers and onions to serve on the tacos because it seemed like the right thing to do. And it was. Gracias Mexico.

 Yep that's corn too, to be posted at a later date.

Pulled Pork Tacos

I catered my first party a few weeks ago, though I am still awaiting payment from my client. Apparently my husband thinks he can get my services for free. Perhaps next time I will need to draft up some sort of a contract ahead of time.

Several weeks ago John enthusiastically offered to host the annual Christmas lunch they do every year at his company.  I was actually quite enthusiastic about it as well, I was excited to come up with a menu and cook for a large group (30 people) - because I have never done that before. Of course if you would look at our typical Sunday night dinners, one would think I was cooking for 30 people every week.

We wanted to do something fun and relatively easy. We decided on pulled pork tacos because they are amazing, you can make them the day before, and we live in Texas and we love tacos and pulled pork. Our menu was complete with Texas Caviar and a 7-layer salad, both of which I will be posting later. Oh and lots of Christmas cookies.

For blogging purposes I will cut down the serving size to a normal number of people (6-8), but keep in mind this is a great party food when you are having a large number of guests (for 30 people I got 12lbs of pork shoulder)

 Recipe

• 3 lbs boneless pork shoulder
• olive oil
• 1 large jar salsa (or about 2 cups)
• 1 tablespoon cumin
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup brown sugar
• 2-3 cups beef broth

For Tacos

• Corn and flour tortillas
• Avocado slices
• Sour cream
• Sliced tomatoes
• Salsa
• Caramelized onions
• Cheese - cheddar or feta are great options

These are so easy you are not going to believe it. I still can hardly believe it as I'm writing this. Unwrap the boneless pork shoulder and pat dry.  I had the butcher cut the meat into smaller pieces (about 4x4 inches I would say) - but you can easily do this yourself. Salt and Pepper the meat. Heat a couple tablespoons olive oil in a large dutch oven over med-high heat. Add the pork shoulder, browning each side.

Mix the beef broth, cumin, cocoa, and brown sugar in a separate bowl. When all the sides of the pork are browned, add the broth mixture to the meat. Add more broth or water if necessary - the pork should be nearly covered. Pour in a jar of salsa. I use Pace Medium because I truly believe it is the best salsa out there. And I have tried every single one of them.

Mix things around if you want, or don't. The beauty of this pulled pork is that it turns out delicious no matter what you do to it. Turn the heat up to high to bring to a boil, then reduce the heat to low and simmer for about 3 to 4 hours.  Just cover the pot and walk away. FYI, you could also place it in the oven at 325 for 2 hours. I prefer this recipe stove-top, but pork shoulder is not very temperature-sensitive and will turn out wonderful regardless. So, do whatever floats your boat.

After 3 hours (or 2 depending on your method), check the pork. It should shred very easily with a fork. If it does not, just cook for another 30 minutes or so longer.  

When the meat is done, remove it to a plate to shred. 

Oh boy. Grab a few pieces with your fingers and eat it.

Strain the braising liquid from the pot to remove any fat that has surfaced, and return the liquid to the stovetop. Turn the heat up to med-high, and bring to a low boil until the sauce has thickened. Mix the sauce with the shredded meat.

Yes, it is in a tupperware container. I was making this the night before, and I did not feel the need to be all fancy and put it in a nice serving dish just for the purpose of this blog. Sorry guys.

Now, the great thing about this pork is its versatility. We served it on corn and flour tortillas with caramelized onions, sour cream, avocado, tomatoes, and salsa as toppings. You could also add some barbecue sauce and serve it on hamburger buns, or add it to BBQ Chicken Pizza, of course then it would be BBQ pulled pork pizza. But how delicious does that sound? 

Another great thing about this pork is that it freezes nicely. We froze the minimal leftovers we had from the party, and we have big aspirations for it. Heck, we might even add it to lasagna. It will depend on how crazy we want to get. Have fun!

Grilled Corn Guacamole

If you are a guacamole lover (and who isn't), and you are looking to spice up your current recipe - this is a great option. The addition of grilled corn provides a very nice and flavor and texture to the standard guac recipe.

Recipe
2 ears corn
3 avocados
1 small tomato, diced
1/4 teaspoon cumin
Juice from 1/2 lime
Pinch minced garlic
Dash Onion powder
Dash tabasco sauce
1/4 cup chopped cilantro leaves
Salt + Pepper

Peel the husks back on the corn and remove the silk. Pull husks back over the corn and soak in water, about 20 min. Heat the grill, and cook the corn until slightly charred, about 15 minutes. Make sure you continuously turn them to cook evenly.  Let the corn cool, then shave off the kernels.

Next, prepare the guacamole. Smash the avacadoes in a bowl, then mix in the remaining ingredients. Mix in the corn.  Place the pit of the avocado into the guacamole to preserve the color and freshness.

Wine-Braised Carnitas

Make these! Immediately. Actually you can't immediately, because they take 4 hours. They are well worth the wait though and just as much fun to cook as they are to eat. My photography skills are poor, but please don't hold it against Carnita.

Recipe

1/2 pound bacon

2 large onions, halved and thinly sliced

1 carrot, quartered

1 stalk celery, quartered

Small pinch of minced garlic

1 jalapeno pepper, stemmed and seeded

2 pounds boneless pork shoulder, cut into 6 pieces

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

3 tablespoons tomato paste

2 tablespoons all-purpose flour

2 cups dry red wine

1/2 orange

1 teaspoon dried oregano

2 bay leaves

1 to 2 cups beef stock or broth

Begin by cooking the bacon in a large dutch oven over the stove. When the bacon is crisp, remove and place the pieces on a paper towel.  Use the fat produced by the bacon to sautee the onions, about 15 minutes or until translucent. Remove onions from the pot.

In a food processor, combine the celery, carrot, jalapeno, and garlic. Puree until the mixture is in very small pieces. Place in the pot and cook on medium heat for about 10 minutes. Add a drop of oil if necessary.

Transfer the jalapeno mixture to a bowl. Heat the olive oil in the dutch oven, then braise the pork on each side, about 3-5 minutes each piece.

Transfer the meat to a plate. Replace the carrot mixture in the pot and cook, stirring about 3 minutes. Stir in the onions and tomato paste, cook 3 minutes. Sprinkle in the flour and stir for 2 minutes to thicken.  Pour in the wine and bring to a boil, then simmer until reduced by half - about 8-10 minutes. 

Return the meat to the pot. Squeeze in the juice from the 1/2 orange, then peel off part of the rind and add to the pot. Stir in the oregano and bay leaves. Add in the beef broth until the top of the pork is covered.

Cover, transfer to the oven and cook for 3 hours at 325. 

Transfer the pork to a bowl using tongs, then shred. Strain the sauce (to remove bay leaves and orange rind) - and return to the pot. Let simmer until it thickens, then stir in 1/2 cup sour cream.

Serve the pork on corn or flour tortillas, top with sauce. Eat! Good luck stopping!