It’s what’s for dinner {recipes}

You guessed it, beef. The Dude bought 1/4 cow from a guy he works with and we have been eating beef, beef, and more beef. In an effort to add some variety to our lives I have been trying out new beef recipes which has been both fun and delicious. Last week I made Slow-Cooker Beef Tacos. They were deee-lish. We ate on the leftovers all weekend, bonus! This recipe was adapted from a recipe I found on Pinterest. You can find the link by looking at my “I cook” board. I hesitate to add pictures to this post. My limited photographic skills are glaringly obvious here. I apologize. Don’t let it be a reflection on how the food tastes!

Slow cooker beef tacos

  • 1-2 Tbsp. vegetable oil
  • 2 pounds beef (I used arm roast)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 cup white wine
  • 1/2 cup water
  • 2 Tbsp. tomato paste
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • Flour tortillas

Mix chili powder, cumin, and paprika. Rub generously into both sides of the meat. Meanwhile, heat oil in a skillet on med-high heat. When the oil starts to show wispy smoke streaks, place the meat in and sear 3-4 minutes. Flip and sear the other side. Place the beef in your slow cooker. Turn the burner down to medium and carefully add the wine to deglaze the pan. Add water and tomato paste and whisk to incorporate. Simmer until the sauce reduces a little bit. Place onions and garlic on top of the roast in the slow cooker and pour the sauce over the top. Cook on low 6-8 hours. Remove from slow cooker and shred the beef with two forks. Use a slotted spoon to retrieve the onions and add them to the beef. Serve on warmed flour tortillas with your favorite taco toppings. I chose cheese, homemade guacamole and homemade salsa. But by all means, top them with whatever you like! For dessert {because we ALWAYS have dessert} cinnamon chips.

Guacamole {adapted from Better Homes and Gardens}

  • 2 ripe avocados
  • 1/2 chopped onion
  • 1 Tbsp lime juice
  • 1 Tbsp cilantro
  • several shakes bottled hot sauce

Cut the avocados in half and scoop out the flesh, save the seeds. Place all ingredients in a food processor and pulse until all items are incorporated and the guac is the consistency you like it. Store in an air tight container for a couple of days with the seeds {the guacamole will stay fresh longer with the seeds in it, a nice tip from Better Homes and Gardens}.

Salsa

I didn’t really have a recipe for this, I just saw some peppers at the store and decided to give it a try. I’m not even completely sure what kind of peppers I got. This salsa turned out a little too spicy for me, but the Dude really liked it.

  • 4 tomatoes hulled and roughly chopped
  • 2 tomatoes finely chopped
  • 1 onion, chopped
  • 4 garlic cloves, skin off
  • 3-4 peppers cut {de-seed if you want a milder salsa}
  • 2 Tbsp cilantro
  • 1-2 tsp salt

Add first 4 tomatoes, onion, garlic, peppers, cilantro, and salt to food processor. Pulse until all items are incorporated and salsa is a consistency you can live with. Move to an air tight container and add finely chopped tomatoes. Enjoy!

Cinnamon chips {from Better Homes and Gardens}

  • 8 flour tortillas
  • 2 Tbsp butter, melted
  • white sugar
  • cinnamon

Heat oven to 350°. Mix 3 parts sugar to one part cinnamon. Brush butter on tortillas. Sprinkle with cinnamon sugar. Cut each tortilla into 8ths with a pizza cutter. Place in a single layer on a cookie sheet and bake for 5-10 minutes, until golden brown. When you take the pan from the oven give it a shake so the chips don’t stick. These will keep in an air tight container for a few weeks, but don’t worry, they won’t last that long. So easy and really yummy.

This meal took quite a bit of preparation, but if you like to cook and enjoy tex-mex, this meal is for you!

Happy cooking and Happy Monday!

Elizabeth Ann

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