Quesabirria Tacos (birria meat)

 

The meat is really good. The cinnamon adds a unique depth to the flavor. It can be used in enchiladas, street tacos, sopas, tostadas, anything, really! My kids love the meat, but found it a bit too spicy (they still ate it). Note that it takes hours to marinate and prepare! I tweaked a recipe from Rustic Family Recipes. Serves 8 +.

Quesabirria Tacos (birria meat)

2 lbs. beef chuck roast

4-5 short ribs, deboned

1 Tbsp. salt

1 tsp black pepper

1 10-oz can red enchilada sauce

1 7-oz can chipotle peppers in adobo sauce

1 Tbsp. chili powder*

3 Tbsp. apple cider vinegar

5 cloves garlic, peeled and minced

1 1/2 tsp oregano

1 tsp smoked paprika

1 tsp cumin

1/2 tsp cayenne pepper

1 Tbsp. olive oil

1 c white onion, chopped

2 tsp ground cinnamon

2 bay leaves

32 oz. beef broth

16 yellow corn tortillas

1 1/2 c Oaxaca cheese, shredded

1. Prepare the meat: trim and cube the chuck roast and short ribs. Season with salt and pepper. Set aside in a large container with a lid.

2. Make the marinade: In a blender, place the enchilada sauce, chipotle peppers in adobo sauce, chili powder (*cut to 1 tsp for less kick), apple cider vinegar, garlic, oregano, paprika, cumin, and cayenne pepper. Blend until smooth.

3. Pour sauce over meat in container. Apply lid. Refrigerate at least 1 hour.

4. Preheat oven to 325 degrees. Drizzle 1Tbsp. olive oil on bottom of a french or dutch oven and heat over medium heat. Add chopped onion and sauté 3 minutes or until softened. Add marinated meat and all of the sauce. Stir in cinnamon, bay leaves, and beef broth. Cover, add to preheated oven for 3 hours.

5. Remove stew from oven and pull apart with tongs and/or forks, removing fat and set aside. Stir to coat with sauce. Wa-la! The meat is finished.

6. If making quesabirria tacos, prepare a paper towel-lined serving platter. Melt the reserved fat in a large skillet over medium-high heat. Dip one side of corn tortilla in stew sauce and place coated side down onto the heated skillet. Top tortilla with Oaxaca cheese. When cheese starts to melt, top with shredded beef and fold in half. Fry on both sides until crispy. Remove and set onto a paper towel-lined serving platter. Repeat with remaining tacos.

7. Top with more Oaxaca cheese and/or fresh cilantro, avocado, etc. Pour some remaining birria stew broth into a cup for a yummy dipping sauce.

Steak and Shrimp Kabobs

These kabobs are SO delicious and super quicky and easy. You can put these together in the morning and refrigerate so they're ready to grill when you get home. The beautiful thing about making your own food is that you can put whatever meat or vegetables on it you want! My kids LOVE these, and frankly so do I, I just can't make enough. Serve with a garden salad, rice pilaf, and warm bread. Serves 4. 

Steak and Shrimp Kabobs 

1 bag xl shrimp (26-30 per lb), deveined and peeled 

1 lb stew chunks, or sirloin steak 8 oz 

whole button mushrooms 

bell pepper, seeded and cut into 1" chunks 

1 Tbsp olive oil 

1 Tbsp garlic or seasoned salt, or seasoning of your choice 

dash of pepper 

Skewers 

1. Make sure grill grates are clean. Preheat grill to 350 degrees. If using wooden skewers, soak in warm water (so they don't catch fire). 

2. Cut steak into 1" pieces if using a steak. 

3. Pat shrimp dry with a paper towel. 

4. Combine shrimp, steak, mushrooms, bell pepper pieces, olive oil, and seasoned salt in a large bowl. Sprinkle pepper over the top. Toss to coat evenly. 

5. Push skewer through a piece of steak followed by a piece of shrimp in a "c" curve. Add a mushroom (carefully, they break easily) and piece of bell pepper. Repeat until skewers are mostly full, leaving 2" at the bottom to handle. 

 6. Grill on heated grill 4 minutes per side, or until shrimp is opaque and steak is cooked to desired doneness. Serve immediately.

Asian Beef with Snow Peas

This was a super easy, tasty dish! I love those, especially since most days are crazy busy. Serve over hot rice or egg noodles. Thanks Marbalet for the recipe! Makes 4 servings.

Asian Beef with Snow Peas

3 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp packed brown sugar
1/2 tsp corn starch
1 Tbsp olive oil
1 Tbsp minced fresh ginger root (thumb sized root)
1 Tbsp minced fresh garlic
1 1/2 lb beef round steak, cut into thin strips
8 oz snow peas

1. In a small bowl, combine soy sauce, rice vinegar, brown sugar and corn starch; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 4 minutes, or until evenly brown. Add the snow peas and stir-fry an additional 3 minutes. Add the soy sauce mixture and bring to a boil, stirring constantly. Lower heat and simmer until sauce is thick and smooth. Serve immediately over hot rice or egg noodles.

Super Tasty Roast Rub

I've used pork and beef sirloin and they're always so delicious and moist! I LOVE the leftovers, the little there is. My husband and kids (especially the 1 and 3 year old AND my super picky 6 year old) LOVE it. No joke it's da bomb. I like to throw potatoes (scrubbed, stabbed and wrapped in foil) in the oven with it and steam a veggie. So good! I'm excited to try it on my next chicken. I tweaked a recipe I found on allrecipes. Makes a 3 lb roast.

Super Tasty Roast Rub

2 tsp paprika
1 1/2 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried sage
2 Tbsp olive oil
3 lb pork sirloin roast, beef sirloin or whole chicken

1. Preheat oven at 350 degrees. Mix paprika, salt, garlic powder, pepper, oregano, thyme, sage and olive oil in small bowl. Let sit 5 minutes so spices can soak up oil (it spreads better this way). Place roast or chicken in baking dish; rub spice mixture over entire surface area, getting under the skin for a whole chicken.
2. Bake in preheated oven. Check for doneness at one hour. Serve warm.

* For beef, once thermometer reads between 145 and 160, depending on desired doneness, take out and place foil over it like a tent and let rest 10 minutes.

* For pork, remove once meat   thermometer inserted in center reads 155 (takes about 1 hour 20            minutes in my oven, but may vary); remove and place foil over top like a tent. Let sit 10                      minutes, until thermometer in center reads at least 160.

* For chicken thermometer should read 165. Let rest, also, 5 to 10 minutes before cutting.

Chili

UPDATED 2020 I've never been keen on chili and have searched high and low for a great recipe. Wala! My family LOVES this one. Instructions are for slow cooker or Instant Pot, but it could be made in a soup pot, as well, simmered with lid on for 5 hours. Perfect with cornbread. Serves 8-10.

Chili

2 tsp olive oil
1-2 lbs ground beef
1 onion, finely diced
3 cloves garlic, minced
1-4 oz can chopped green chilies
2-14 oz can crushed tomatoes
3-8 oz can tomato sauce
3/4 c beef broth, or 3/4 c water + 3/4 tsp beef bouillon
1-3 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
2 tsp cocoa powder
1 tsp sugar
1 1/2 tsp salt
3/4 tsp pepper
1-15 oz can kidney beans, drained and rinsed
1-15 oz cans pinto beans, drained and rinsed

1-15 oz can black beans, drained and rinsed

Optional toppings (I have to use them all, so good):
dollop sour cream
shredded cheese
tortilla chips

SLOW COOKER:
1. Heat oil in large skillet. Cook ground beef in oil until no longer pink. Add onion and cook 3 minutes more, or until onions are softened.
2. Mix beef and onion mixture with remaining ingredients in slow cooker. Cover and cook 5-6 hours on high or 6-8 hours on low. Serve warm with desired toppings.
INSTANT POT:
1. Turn Instant Pot to "Saute," then select More until its at hottest temperature. Add oil; once heated, cook meat until browned. Add onion until translucent, about 3 minutes.
2. Add remaining ingredients to Instant Pot; stir. Press "Chili/Beans" setting and secure lid. Cook 20 minutes. Release pressure manually or let release naturally. Serve warm with desired toppings.

Grilled Carne Asada

My friend Trina made up this recipe and it is divine! We can't get enough this. I make myself near sick from eating too much of it. My husband has deemed it our new favorite meat. :) Great in tacos, burritos, or just with Spanish rice and beans. So tasty!  Serve it in whole pieces to tear apart or cut into pieces. Serves 4-6.

Grilled Carne Asada

2-3 lb bottom round roast, sliced thin
1/2 c olive oil
1/4 c red wine vinegar
1 Tbsp lemon juice (1/2 lemon)
1 Tbsp Worcestershire sauce
2 Tbsp McCormick's Montreal Steak Seasoning
1/2 Tbsp garlic salt
2 cloves garlic, finely minced

1. Add meat to 9x13 baking dish, or similar. Set aside.
2. In small bowl, add olive oil, vinegar, lemon juice, Worcestershire sauce, Steak Seasoning, garlic salt and minced garlic. Beat with a fork. Pour over meat, lifting slices of meat with fork to coat all sides. Cover baking dish and refrigerate, allowing to marinade 2 hours to overnight.
3. Heat grill on high heat for 10 minutes. Cook slices of meat until browned and grill lines form, about 3 minutes each side. Serve immediately.

Beef Stew

I love beef stew, and while I always liked my mom's growing up, I wanted a version that didn't include mushroom soup. This one is fabulous. PERFECT for dipping breadsticks or rolls or even Italian or white or wheat bread inside. mmmmm...Hits the spot, especially on these cold fall evenings. My boys and husband loved it! I slightly tweaked this recipe off of about.com. Serves 4.

Beef Stew

1 Tbsp olive oil
1 lb boneless chuck roast, cut into 1-2" pieces
1/2 tsp salt*
1 tsp black pepper
1 small onion, chopped
1 1/2 Tbsp flour
1 clove garlic, minced
1/3 c red wine*
1 1/3 c beef broth**
1/4 tsp dried rosemary
1/4 tsp dried thyme
1 bay leaf
1 large carrot, peeled and chopped
1 stalk celery, chopped
3 small potatoes, peeled and cut into eighths

1. Heat oil in heavy pot (w/tight fitting lid). When begins to smoke, add beef and brown.
2. Once browned, move meat to one side and add onion. Stir occasionally 5 minutes.
3. Reduce heat to medium-low. Add flour and cook 1 minutes, stirring often. Add garlic and cook another minute.
4. Add wine and deglaze the pan, scraping any brown bits stuck to bottom of pan. Simmer wine 5 minutes then add broth, thyme, rosemary and the bay leaf. Bring to a gentle simmer, cover and cook on very low about 1 hour.
5. Add carrots, celery and potatoes; simmer, covered, another 30 minutes or until meat and vegetables are tender. Taste and adjust seasoning.
6. Turn off heat and let sit 15 minutes before serving.

* You can substitute beef broth, so adding a total of 1 2/3 total cups.
** I used chicken broth b/c that's all I had and it was awesome. Soups and stews are pretty flexible like that. :)

Slow Cooker Beef, Mushroom and Barley Soup

This is a really good and hearty stew. My husband loved it!, and I love being able to throw dinner in the crock pot. I tweaked a recipe from pecagirl27. You can add celery or anything else your heart could desire. Just note that leftovers are super gelatinous so add water or beef broth before reheating. Perfect for a cool evening. Serve with warm, crusty bread or cornbread. Serves 6-8.

Slow Cooker Beef, Mushroom and Barley Soup

8 c beef broth, or 8 c water and 8 tsp beef bouillon*
1 8-oz can tomato sauce
1 c water
1/2 onion, diced
1 c carrots, diced
2 medium potatoes, pealed and diced
3/4 c barley
1 6-oz package fresh mushrooms, sliced
4 cloves garlic, minced
1 1/2 - 2 lb beef sirloin, cubed
garlic salt, to taste
salt and ground pepper, to taste
2 bay leaves

1. Stir broth, tomato sauce, water, onion, carrots, potatoes, barley, mushrooms and garlic in slow cooker.
2. Season beef chunks with garlic salt, salt and pepper. Add to slow cooker. Add bay leaves.
3. Cover and cook on Low 6 hours, or until meat is tender and stew thickens. Remove bay leaves and serve.

* I used Beef flavored Better Than Bouillon and it was great

Steak and Veggie Kabobs

This marinade has a delicate yet succulent flavor. Serve with rice, mashed potatoes or by itself. The nice thing is you have the meat and veggie in one! My kids loved it, EVEN the vegetables. :D REMEMBER YOU HAVE TO MARINATE THE MEAT AT LEAST 2 HOURS, so prepare ahead of time. Thank you breezermom. Serves 4, though you could spread it out to 6 with more veggies.

Steak and Veggie Kabobs

1 lb boneless sirloin steak
1/4 c chicken broth or dry white wine
1/4 c olive oil
1 Tbsp chili sauce
1 1/2 tsp white vinegar
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried whole thyme
1 garlic clove, crushed

10-20 Bamboo skewers
4 oz fresh mushroom caps
1 large bell pepper, color of your choice
2 small yellow and/or zucchini squash, cut into 1-inch pieces
20 oz can pineapple chunks (bigger than the tidbits), drained if using all
OR any vegetable combo you like

1. Trim the excess fat from the steak and cut into 1-inch cubes. Place the meat in a 9x7 baking dish. In a medium bowl, combine the broth or wine, olive oil, chili sauce, vinegar, Worcestershire sauce, salt, oregano, thyme and garlic clove; pour over meat. Cover and refrigerate at least 2 hours, stirring and turning meat occasionally.
2. Preheat grill to medium heat. Meanwhile, alternate meat and vegetables on skewers, reserving the marinade. If making more and want more vegetables, alternate one piece of meat for every two vegetables. If doing 1:1, it will make about 10 skewers.
3. Place kabobs on preheated grill and baste with marinade, turning every couple of minutes and basting frequently, until desired degree of doneness; about 15 minutes.

Chili Colorado Burritos

My husband RAVED over these. I thought they were delicious, but with the side of Santa Fe Lime Rice = PERFECTION! It's definitely a MAN FOOD. :) The meat is so tender and fall-aparty and all around they are scrumptious! My kids ate it hesitantly, though they loved the meat. Serve with rice and a dollop of sour cream. Makes 5 to 7 burritos.

Chili Colorado Burritos

2 lb stew meat or other beef sirloin, cubed
2 10-oz cans enchilada sauce
2 beef bouillon cubes
1 green onion, diced
1/2 c fresh cilantro, chopped
1/2 c refried beans
5 to 8 burrito size flour tortillas
2 c or more shredded cheese, divided

1. Place beef, enchilada sauce, bouillon cubes, onions and cilantro in slow cooker; cook on low 6 to 8 hours or on high for 4 hours.
2. Spread a thin layer of sauce on bottom of 9 x 13 baking pan. Remove meat with a slotted spoon and divide into 5 to 8 equal parts.
3. Preheat broiler. Warm tortillas in microwave for 30 seconds to 1 minute. Heat refried beans for 1 minute.
4. Spread 1 to 2 Tbsp refried beans, 1 portion of meat and a sprinkle of cheese on each tortilla. Fold. (Fold 1 side, then top and bottom, then last side (see pic below).) Place seam-side down in baking dish. Once all tortillas are filled, cover burritos with remaining meat sauce and sprinkle with remaining cheese. (If no cheese remains, add more...the more the merrier!)
5. Place under broiler until cheese is bubbly, up to 5 minutes.

New York Steak Salad with Gorgonzola

This salad is soooooooo good. Seriously. Droolingly good. ;) Yes, I like to make up words. But man! The Gorgonzola melted on top of the steak is DELICIOUS and melds perfectly with all the flavors. You can use store bought honey mustard, but the homemade version is much, much better! They're both Food Nanny recipes. Try it out, enjoy, and let me know what you think! Serves 4-5 as a main dish. (It served 2 in our house because it was SO GOOD and we're PIGS.) hehehe...

New York Steak Salad with Gorgonzola

10 c romaine lettuce, chopped (1 medium head)
2 c croutons
2 medium tomatoes, cut into wedges
1/2 c thinly sliced red onion
1 c unpeeled sliced cucumbers
1 lb boneless New York steak
Olive oil
Seasoned salt, or salt and ground black pepper
1/2 c Gorgonzola cheese crumbles
Honey Mustard Dressing

1. Preheat oven to low broil (broil 450 degrees).
2. Mix the lettuce with the croutons, tomatoes, onion, and cucumbers in a large bowl.
3. Brush the steak lightly on both sides with olive oil. Sprinkle with seasoned salt or salt and pepper. Broil 6-11 minutes on each side for medium doneness, depending on thickness. (Meat will continue to cook when it is removed from the heat). At the last minute, sprinkle the cheese on and continue to broil until the cheese is melted. Transfer the steak to a cutting board and let stand 5 minutes. Slice into 1/4-inch strips.

4. Just before serving, add just enough dressing to moisten the salad ingredients, and toss to coat and combine. Arrange on individual plates. Arrange steak slices on top of salad. Drizzle with salad dressing, if desired.

Hungarian Goulash

Oh gosh, goulash. :) This is a nice warm, filling meal. Very papricka-ey. :) And tasty. Nice thing is you can serve it over any type of noodle you want. I used spaghetti noodles I needed to use up and it was great! Use 2 tsp olive oil, lean beef and fat free sour cream to lower fat content. The picture is pre-sour cream. Please excuse. ;) Serves 4-6.

Hungarian Goulash

1 Tbsp olive oil
1 1/2-lb beef chuck, cut into 1-inch cubes
1/2 c beef broth
3 Tbsp paprika
1 1/2 tsp salt
1/2 tsp caraway seeds
1/4 tsp pepper
2 large onions, chopped (3 c)
2 cloves garlic, finely chopped
1 (14.5 oz) can whole tomatoes, undrained
1/4 c cold water
2 Tbsp all-purpose flour
6 c hot cooked noodles of your choice
Sour cream

1. Heat oil in 4-quart dutch oven or 12-inch skillet over medium heat. Add beef and cook 10-15 minutes, stirring occasionally, until beef is brown. Drain any fat from pan.
2. Meanwhile, pour contents of tomato can to medium bowl. Use fork or hands (hands are much easier) to break down the tomatoes into small pieces, then add broth, paprika, salt, caraway seeds, pepper, onions and garlic. Pour over meat and heat to boiling; reduce heat. Cover and simmer 1 hour 10 minutes, until beef is tender.
3. In zip-lock baggie shake water and flour until well mixed. Gradually add to meat mixture. Bring to a boil, stirring constantly, and boil 1 minute. Serve over noodles with a dollop of sour cream.

Beef Stroganoff

Here's another Food Nanny recipe: Beef Stroganoff. I've had stroganoff a few times in my lifetime, and it's always been good enough to eat, thought it was always on the bland side.
WELL, I tried the Food Nanny's recipe and WOW. It's SO tasty! There's nothing bland about this. My kids love to eat the beef out of this! Serves 6-8.

BEEF STROGANOFF


2 Tbsp butter
1/2 medium white onion (although I always use sweet onions), chopped
2 lbs beef sirloin
1 lb mushrooms, sliced
2 c beef broth
1 1/4 tsp salt
1 tsp ground nutmeg
1/2 tsp dried basil
1/8 tsp cayenne
1/8 tsp ground black pepper
2 Tbsp cream or milk
2 c sour cream
1 12-oz package extra-wide noodles or other pasta

1. Melt the butter in a large skillet over medium heat. Add the onion and cook and stir until it is soft.
2. Trim the fat from the meat and cut meat into 1/4-inch strips. Add to the an and cook and stir until browned. Add the mushrooms, broth, salt, nutmeg, basil, cayenne, and pepper. Bring to a boil and immediately decrease the heat to low. Simmer until all but about 1/2 cup liquid remains, about 40 minutes.
(You can do steps 1 & 2 ahead of time, if you have to.)
3. Meanwhile, cook the noodles according to package directions, drain, and set aside.
4. Stir in the cream or milk and sour cream into the meat mixture. Cook 1 minute more. Serve immediately over the cooked noodles.

Serve with a green vegetable or a green salad. It's not necessary to serve bread with such a heavy dish, although a slice of crusty bread adds a crunchy texture to this "soft" meal...ENJOY!