Monday, July 04, 2016

Frijoles Charros

I serve this along side our street tacos and they're amazing!

Ingredients

  • 2 bags dried pinto beans, cleaned and soaked overnight (don't miss this step or you'll need to use canned pinto beans and it's just not the same!)
  • 1 10oz. can Rotel (I've had bad luck with store brand no this - get the original!)
  • 1 c. salt pork (a chunk about the size of your hand - I get this at my local market)
  • 1 c. vegetable broth
  • 1/2 c. finely chopped cilantro
  • 1/3 c. finely chopped red onion
  • 3 cloves of garlic, minced
  • ground pepper to taste
  • dash of hot sauce
Directions
  1. As noted, make sure you soaked your beans overnight first!
  2. In a large pot (or crock pot if you want to make these up ahead) add all your ingredients Do not drain your can of Rotel. Bring to a rolling boil, then simmer on low for 1-1 1/2 hours. 
**If you cook them in a slow cooker, cook on low for 6-8 hours. If the liquid gets low, we like to add a bottle of Modelo as needed. If you prefer to not cook with the beer, add more vegetable broth. 

In addition to the salt pork, you can also add bacon or sausage. 

Crock Pot Shredded Beef Street Tacos

So I'm coming back to my long neglected blog with a recipe to blow your taste buds out of the water! Hands down, this is a new family favorite! For clean up purposes, I really like the slow cooker bags by Reynolds.

Ingredients

  • 2 TBS olive oil
  • 3 lbs boneless chuck roast
  • 3 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 c. beef stock
  • 3 TBS tomato paste
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 yellow onion, diced
  • 4 cloves of garlic, minced
  • 5 oz. green enchilada sauce
Toppings
  • guacamole/avacado (your preference)
  • cojita cheese
  • cilantro
  • lime
  • pico de gallo
Directions


  1. Mix chili powder, cumin, and paprika in a small bowl. Rub into the chuck roast on both sides. 
  2.  Add olive oil to a large nonstick pan and heat over medium-high. Sear the roast for 2-3 minutes on each side, until golden brown. Transfer meat to a slow cooker.
  3. In the pan you seared the meat in, add the beef stock, simmering on low; scrape the bits of browned meat up. If you have any spices left over from the rub, add them to the simmering broth. 
  4. Add the tomato paste and chipotle. Allow to simmer for 2-3 minutes until it thickens a little. 
  5. Pour over the meat and allow to cook on low for 6-8 hours. 
  6. When the meat can shred easily it's done. Set the meat aside and discard the juices. Return the meat to slow cooker and shred it. Mix in the green enchilada sauce. Leave on warm until ready to serve.
We lightly fry some corn tortillas and top with the toppings as noted, but this works great with flour tortillas if you prefer as well. I usually serve this with a side of charro beans and spanish rice (both homemade, the packaged stuff isn't as good!)


Sunday, February 24, 2013

Chipotle Rib Rub

If you prefer a dry rub for your ribs, with a sweet and spicy kick, this rub is for you!

Ingredients

  • 2 tsp granulated onion (or onion powder)
  • 1 tsp granulated garlic (or garlic powder)
  • 2 TBS chipotle powder
  • 1 1/2 tsp salt
  • 1/3 c brown sugar
  • 2 lbs. pork spareribs 
Directions
  1. Preheat grill for low heat
  2. In a large bowl, combine all ingredients.  Blend with a fork.
  3. Rub spice mixture on the spareribs and refrigerate for 10-15 min.
  4. Lightly oil grill grate and arrange ribs on grate.  Allow ribs to slow roast, preferably, for maximum tenderness.
We like to put these in the smoker for a couple of hours, but if you don't have one, you can also slow roast these in the oven for 2-3 hours at 200 degrees to have them fall apart tender!

Friday, December 21, 2012

Winter Vegetable Soup

Nothing is better than a hot cup of soup on a cold day, particularly when it's a hardy one!

Ingredients:
  • 1/4 c extra virgin olive oil 
  • 1 large bulb fennel, quartered and thinly sliced
  • 1 lb. butternut squash, chopped into 1/2-inch dice
  • 2 to 3 carrots, peeled and thinly sliced
  • 2 large parsnips, peeled and thinly sliced
  • 1 medium onion, chopped
  • 2 leeks, halved and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 large fresh bay leaf
  • 2 TBS each thyme, parsley and rosemary, chopped
  • 1 tsp dried sage
  • 1 tsp dried marjoram
  • 3 c vegetable stock 
  • 4 TBS butter
  • 4 TBS flour
  • 3 c. milk
  • Salt and pepper
  • Freshly grated nutmeg, to taste
  • Oyster crackers, for serving
Directions:
  1. Heat the olive oil in a large soup pot over medium-high heat. Add the fennel, squash, carrots, parsnips, onion, leeks, garlic and the fresh and dried herbs. Cook, partially covered and stirring occasionally, to soften, 8-10 minutes. Add the stock and simmer while you make the white sauce.
  2. In a saucepan, melt the butter over medium heat. Whisk in the flour, cook for 1-2 minutes, then add the milk and simmer to thicken. Season with salt, pepper and nutmeg. Once thickened, combine the sauce with the soup and keep warm over low heat until ready to serve. Top each bowl with oyster crackers. 

Thursday, May 10, 2012

Pistachio Muffins

So my local grocery store, HEB, sells the most AMAZING Pistachio Muffins.  I came across this recipe and it's pretty close, so I'm sharing!

Ingredients
  • 1 box butter cake mix
  • 1 package instant pistachio pudding
  • 4 eggs
  • 1 c sour cream
  • 1/4 c water
  • 1/2 c oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
Topping
  • 1/2 c sugar
  • 1 tsp cinnamon
  • 1 c chopped pistachio
Directions
  1.  Preheat oven to 350
  2. Mix all the dry ingredients until just combined.  In a separate bowl, mix the eggs, sour cream, water and oil.  Combine with dry ingredients and add vanilla and almond extracts.
  3.  Spray muffin tins(or use paper muffin wrappers). Pour batter into muffin tins ½ full.  Mix topping in a separate bowl and sprinkle on top of batter.
  4. Bake until slightly brown and a toothpick comes out clean.