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Tag Archives: mexican

Barbacoa (Steak) Quesadillas

Day number 49723.6 of quarantine during this global pandemic, and here we are, staying at home, cooking up a storm, and watching reruns of reruns of The Office. Days are blending into the next, and with each day passing a small glimmer of hope appears. I continue to think about the families who lost all their income, the students who are without any source of food, and new moms such as myself navigating parenthood with very limited interaction with family and the real world. What a time in our history, huh?

Over in our home, we love a good Mexican night. What’s not to love? Guacamole, margaritas, and delicious food, such as quesadillas. I didn’t swap anything for these: I used Whole Foods organic flour tortillas, a chuck roast, homemade guacamole and Organic valley mexican blend cheese. THAT’S IT. Barbacoa is traditionally a stewed beef in an oven or a slow cooker, and so that’s what I did. I’ll admit, I started cooking a little late so it wasn’t as tender as I would have preferred, BUT the flavor was spot on and had it cooked for another 2 hours it would have been perfection.

Here’s what you’ll need:

  • 2lbs chuck roast
  • 1 package flour tortillas
  • 1 package mexican blend cheese
  • Beef broth
  • 2 cups water
  • Homemade guacamole or store-bought
    • for homemade:
      • two ripe avocados
      • 1/4 cup finely chopped red onion
      • 1/4 cup finely chopped tomato
      • half a lime to squeeze in juice
      • salt
  • Cooking spray
  • Chili Powder
  • Paprika
  • Salt
  • Pepper
  • Garlic powder

First and foremost, prep the chuck roast by patting it dry and seasoning generously with chili powder, garlic powder, paprika, salt and pepper. Place into the slow cooker and fill with 2 cups of water and 32oz broth (I LOVE Kettle and Fire’s beef broth – it’s delicious and packed with collagen and incredible benefits). Set on low cook for 8 hours, or high cook for 6 hour. You want the meat to be as tender as possible.

When the meat is done, pull apart with two forks or use poultry scissors to cut the meat into smaller pieces (this is what I did). Add the meat back to the stock and let it marinade. Spray cooking spray into a skillet and heat on medium high heat. Take a tortilla and let it begin to crisp. Add in the meat, then a few pinches of the cheese. Let it cook for two minutes on this side. Top the tortilla with a second tortilla and flip. Cook again for another two to three minutes. Repeat until all tortillas are used or to your desire. You can always leave some for leftovers tomorrow. Pair with the guacamole and an extra large margarita 🙂 Enjoy!

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Black Bean and Charred Pepper Quesadillas

Some of the best food ideas come from inspiration of others. This one is no exception. I love Mexican food, and I have a soft spot for quesadillas. I think the reason behind my adoration for ‘dillas, is the ability to make it a handheld and of course, the combinations of flavors. I tend to be simple with my ingredients, but as I try to focus on more plant-based meals lately, I decided to keep this guy a vegetarian-friendly option.

I love making tortillas from scratch (which is super easy to do, and I’ll make that recipe this summer in the new digs.. oh yeah, WE’RE MOVING!), but for this go round, we used Siete brand tortillas. Siete is a family-operated and owned company that makes grain free tortillas, tortilla chips, queso, and hot sauce! They boast quality ingredients in their products, and I must say, they are no joke. I love them. You can find them here!

To start, I chopped all of my peppers and charred them on the burner, yep, like flat out burnt the sides of the peppers right on the flame… #ballin. I diced and chopped them up and sprinkled a bit of paprika, set them aside. Next, I drained and rinsed the black beans and began to warm the tortillas. I used a regular size 12″ frying pan (with no oil, you want the outside of the tortillas to crisp) and let the side get hot. I added in the peppers, black beans and Mexican cheese blend (I bought at the store) and began to assemble the quesadilla.

I let the tortilla sit on each side to brown for approximately 30 seconds, but I would use a spatula to check underneath occasionally. I used a plate (or my hand, which resulted in a burn) to flip once I added the second tortilla to the top. You will hear the sizzle of cheese and if you lip a side of the quesadilla and it doesn’t come off quick, you’ll know you have one to two more minutes until it is done.

Repeat for the remainder of the tortillas (I used eight, making four mini quesadillas) and use a pizza cutter to make the perfect triangles. Served with guac, sour cream, and a drizzle of hot sauce and you have an awesome dinner (or snack!) NOMaste 🙂

Four Layer Taco Dip

Who doesn’t love a good dip?  I sure do.  For as long as I can remember, this dip has been a staple at SuperBowl parties (and I’ve been told I can’t come unless I bring it, so it’s kind of a big deal…) and is always a hit.  It can be served cold sans melted cheese, or it can be broiled to melt the cheese just enough that it’s not burnt.

Let’s talk about the layers:  sour cream, ground beef, mild salsa, and Mexican cheese. The first layer is sour cream.  I swear by Wallaby’s cultured organic sour cream because it has such a thick, rich flavor and is incredibly low in sugar, but high in the good stuff. I found a great salsa to pair as well with easy ingredients and paleo-approved.  Lastly, the cheese tops this monster of a dip (I don’t get fancy with the cheese… Sargento is great for this).

I start out with browning the meat like you would for tacos, adding the seasoning about halfway through (when the meat is 75% browned).  I add a 1/4c of water to the meat, then the seasoning, lower the flame to low and stir around.  I let it sit uncovered on a low heat just until the water is absorbed and remove it from the heat.  Add the sour cream at the bottom of any corning wear or pyrex dish (be generous), then add the meat, the salsa, and then the cheese.  Melt cheese or not melt cheese?  The choice is yours 🙂

This dip is very high in good fats and is Ketogenic-friendly.  I’ve dabbled in the Keto diet before it was a thing and found that while I LOVE me some bacon, avocado, and butter, I missed having a ton of veggies on my plate (keto is incredibly low-carb and, as you already know, vegetables pack some carbs regardless if they’re a vegetable.  All in moderation and balance right friends?  I decided tonight was a good night to roast some asparagus tossed in EVOO sprinkled with pink sea salt and fresh cracked pepper. Mmmm, I already ate and am still drooling.

Four Layer Taco Dip

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 16 oz package ground beef
  • 3 cups sour cream
  • 1 container salsa
  • 1/4 c water
  • 3 cups Mexican blend cheese
  • Taco seasoning
  • Tortilla chips

Instructions

  1. In a medium sauce pan, turn heat to medium and brown the ground beef until 75% of the beef is browned. Add 1/4c of water to the meat, then stir in seasoning. Bring heat down to low and continue to cook and stir in seasoning until water is fully absorbed. Turn heat off and let sit.
  2. In your dish of choice, assemble the dip with sour cream at the bottom, adding the ground beef atop of the sour cream. Pour salsa and spread evenly across the ground beef, and sprinkle cheese to cover the top of the meat. Broil for 10m at 325 degrees. (or serve as is!). Serve with tortilla chips, pita chips, or solo.