Shredded beef tacos
Shredded beef tacos with Chipotle in Adobe Sauce is the best shredded beef that I have had in my Whole Life. Try them and you will agree. I attempted to use a slow cooker and decided to transfer to a pot to continue cooking; you can adjust per your cooking techniques. See video after instructions.
ENJOY!
INGREDIENTS
ENJOY!
INGREDIENTS
- 2.5lbs Chuck Roast
- 2tsp. Cumin Powder
- 2tsp. Chili Powder
- 1tbsp. Onion Powder
- 1/2tsp. Cayenne Pepper
- 1tbsp. Ground Coriander
- 2 Onions, sliced
- 1 Tomato Paste, 6oz can
- 2 cans Chipotle in Adobo Sauce (or to your preference)
- 5c. Beef Stock
- 3 Bay Leaves
- Shredded Cheddar Cheese
- 6-8 Corn tortillas
- Sour Cream, optional (garnish)
- Cilantro, optional (garnish)
- Diced Onion, optional (garnish)
- Season Chuck Roast with cumin, chili powder, onion powder, cayenne powder, ground powder, ground coriander, and kosher salt. (Optional: coat beef roast and place in fridge overnight to marinate)
- Drizzle olive oil in large pot over high heat. Sear chuck roast on both sides, about 5 minutes per side. Lower the heat to medium and add onions and tomato paste to the pot, stir for about 2-3 minutes.
- Add the following to the pot; chipotle in adobo sauce, beef stock, and bay leaves. Stir together and bring to a boil. Reduce heat to simmer and cover with a lid and braise on the stove for about 3 1/2 to 4hrs, until beef is fork-tender.
- Prepare the tortillas; spray a nonstick skillet with oil (in the video, I used a comal). I added a bit of the adobo sauce to coat before warming tortillas in comal. Add about shredded beef to tortilla (depending on the size of tortilla, about 1/4c of beef) to one side and top with shredded cheddar cheese. Use a spatula or fork to fold the other side of the corn tortilla over to form a taco. Cook until the cheese is melted. Flip over as needed.
- Place warm taco onto a plate, top with sour cream, cilantro, onion or your favorite toppings!
Chicken Biryani Iraq Recipe
How to Cook Iraqi Chicken Biryani Recipe taught to me by an Iraqi family. I don't add the boiled eggs though. Hope you enjoy the video and maybe you will try cooking it yourself!
I have been told my recipe is very good as well.
Recipe:
2lbs Chicken Breast
4 potatoes peeled and diced
3 carrots peeled and diced
3c peas
1c slivered almonds
1 medium onion chopped
1c or so of raisins
4tbs or more ghee
2c Vermecilli
3c Basmati or Jasmine Rice (cleaned & soaked few minutes)
Brown the Vegetables
Place Oil in a deep sauce pan, fry vegetables to a light golden color, set aside.
In a big pot, add oil to cook some diced onion and add the drained basmati rice and add the vermecilli. Cook for less than 5 minutes, add Spice Mix and broth from (chicken) according to basmati and vermecilli instructions.
Boil and turn down to simmer 15 mins, then add all ingredients (vegetables and chicken), toss and cook for remainder 5mins.
ENJOY!
Spice Mix:
3tbs Biryani Mix
1tbsp Cumin, Cardamom (or more), Turmeric, Curry, 7 Spice Season
Garlic if you like, one piece
Pepper if you like
Salt
2 cubes of Maggi (or follow for the amount of broth)
I have been told my recipe is very good as well.
Recipe:
2lbs Chicken Breast
4 potatoes peeled and diced
3 carrots peeled and diced
3c peas
1c slivered almonds
1 medium onion chopped
1c or so of raisins
4tbs or more ghee
2c Vermecilli
3c Basmati or Jasmine Rice (cleaned & soaked few minutes)
Brown the Vegetables
Place Oil in a deep sauce pan, fry vegetables to a light golden color, set aside.
In a big pot, add oil to cook some diced onion and add the drained basmati rice and add the vermecilli. Cook for less than 5 minutes, add Spice Mix and broth from (chicken) according to basmati and vermecilli instructions.
Boil and turn down to simmer 15 mins, then add all ingredients (vegetables and chicken), toss and cook for remainder 5mins.
ENJOY!
Spice Mix:
3tbs Biryani Mix
1tbsp Cumin, Cardamom (or more), Turmeric, Curry, 7 Spice Season
Garlic if you like, one piece
Pepper if you like
Salt
2 cubes of Maggi (or follow for the amount of broth)
Albondigas with Cauliflower
Homemade albondigas without rice but cauliflower, porque el esposito esta en dieta.
This meal comes in several variations, the best thing is to try a few and stick with the one you like the most. Also, add or change up any recipe you find to match what you like. Below is a recipe that I used and made some changes in parenthesis.
MEATBALLS
2 lb lean ground beef (or your preference in fat %)
Pinches of Mexican chorizo sausage or regular sausage
1 egg, beaten
3 garlic cloves, minced or (1.5tsp ONION POWDER for non garlic lovers)
1/4 of raw cauliflower riced or as much as you want (regular recipe calls for 1/2 cup rice, cooked or raw)
1/2 cup cilantro, chopped (or mix 1/4 cup mint and 1/4 cup of cilantro) I use both, #nom
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon cumin
*SOUP BASE
6 cups chickan broth or water (Add beef bullion "Knorr Tomate" with tomato if using water)
About full can of El Pato Sauce with tomato sauce (your preference of heat, I use almost full can)
2 Lemons or Lime (juice) squeezed
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 carrot, sliced
1 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 roma tomato diced or sliced
(Any other vegetables you like such as chayote or potatoe or both!)
1 large zucchini, sliced
salt and pepper to taste.
INSTRUCTIONS
In a mixing bowl, combine all ingredients for meatballs, mixing well. Form into 1 1/2 inch meatballs (about 24), and set aside. Heat oil in a deep pan, add some diced onion and the meatballs to brown. Once browned, add broth/water, onion, celery, carrots, cumin, oregano, cilantro, el pato sauce, and tomatoes. Boil for a few minutes then simmer for about 30 minutes. Add zucchini and cook for 10minutes. Taste and add salt to your liking.
If too spicy, add more lime or a dash of sour cream.
Enjoy!
This meal comes in several variations, the best thing is to try a few and stick with the one you like the most. Also, add or change up any recipe you find to match what you like. Below is a recipe that I used and made some changes in parenthesis.
MEATBALLS
2 lb lean ground beef (or your preference in fat %)
Pinches of Mexican chorizo sausage or regular sausage
1 egg, beaten
3 garlic cloves, minced or (1.5tsp ONION POWDER for non garlic lovers)
1/4 of raw cauliflower riced or as much as you want (regular recipe calls for 1/2 cup rice, cooked or raw)
1/2 cup cilantro, chopped (or mix 1/4 cup mint and 1/4 cup of cilantro) I use both, #nom
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon cumin
*SOUP BASE
6 cups chickan broth or water (Add beef bullion "Knorr Tomate" with tomato if using water)
About full can of El Pato Sauce with tomato sauce (your preference of heat, I use almost full can)
2 Lemons or Lime (juice) squeezed
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 carrot, sliced
1 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
1 roma tomato diced or sliced
(Any other vegetables you like such as chayote or potatoe or both!)
1 large zucchini, sliced
salt and pepper to taste.
INSTRUCTIONS
In a mixing bowl, combine all ingredients for meatballs, mixing well. Form into 1 1/2 inch meatballs (about 24), and set aside. Heat oil in a deep pan, add some diced onion and the meatballs to brown. Once browned, add broth/water, onion, celery, carrots, cumin, oregano, cilantro, el pato sauce, and tomatoes. Boil for a few minutes then simmer for about 30 minutes. Add zucchini and cook for 10minutes. Taste and add salt to your liking.
If too spicy, add more lime or a dash of sour cream.
Enjoy!
Chicken Cabbage, Zucchini, Corn and Onion Dinner
This was a traditional meal in my home, my mom would make it on its own to enjoy with flour tortillas or stuffed and fried as an empanada.
Sauteed cabbage is always a favorite and adding all these ingredients, makes it so much better!
Cook Time is less than 30 minutes
Ingredients:
Chicken Thighs
1 head cabbage sliced (or about 2/3)
1 yellow onion
2 zucchini diced
1 can corn
Salt
Pepper
Garlic Powder
Oil
Cook Chicken Thighs; sliced off the bone or deboned after cooking. Add a bit of garlic powder.
Once chicken is golden brown
Add the vegetables
Add salt & pepper
Stir and cook until all liquid is gone.
Serve with flour torillas and side of beans!
See video below!
Sauteed cabbage is always a favorite and adding all these ingredients, makes it so much better!
Cook Time is less than 30 minutes
Ingredients:
Chicken Thighs
1 head cabbage sliced (or about 2/3)
1 yellow onion
2 zucchini diced
1 can corn
Salt
Pepper
Garlic Powder
Oil
Cook Chicken Thighs; sliced off the bone or deboned after cooking. Add a bit of garlic powder.
Once chicken is golden brown
Add the vegetables
Add salt & pepper
Stir and cook until all liquid is gone.
Serve with flour torillas and side of beans!
See video below!