Category Archives: Beef~Res

Pan Seared Tex Mex Steak Tacos

Because tacos happen more than just on Tuesday’s at my house. The inspiration for this steak was the carne asada steak seasoning I found at the market. I am pretty strict when it comes to purchasing pre-mixed spice rubs or seasonings. I really enjoy mixing my own at home. I have a big selection of spices in my pantry and feel better knowing that there are just spices in the mix when I season my foods. But curiosity got the best of me and I had to try it. I was sold as soon as I tried my first slice of chuck steak warm out of the cast iron skillet.   And we could not have taco night with homemade tortillas. I have to say I prefer corn tortillas for my tacos, but I had already prepared the flour tortillas for a previous recipe. So taco night turned into Tex Mex Taco Night, with some colby jack cheese, guacamole and fresh lettuce.

 

Pan Seared Chuck Steak

Pan Seared Chuck Steak
For Steak
1 1/4 to 1 1/2 pounds chuck steak
Kosher salt
Weber brand “Carne Asada” steak rub
*if you can’t find the Weber brand, use any coarse dry rub seasoning, add cumin, chili powder and crushed oregano
Oil
1 tablespoon unsalted butter

I rarely ever buy pre-mixed spice blends, but I am happy I did not pass this one up!
I rarely ever buy pre-mixed spice blends, but I am happy I did not pass this one up!

 

For Fluffy Flour Tortillas
1 1/2 cups flour, sifted
1 teaspoon baking powder, 1/2 salt,1/3 cup shortening, melted and 1/2 cup hot water

These thick homemade flour tortillas reminded me of the texmex style gorditas from the local chain restaurant. Lol!

These thick homemade flour tortillas reminded me of the texmex style gorditas from the local chain restaurant. Lol!

 

You will also Need
your favorite salsa or hot sauce
guacamole
shredded cheese, I really enjoy the colby jack for these tacos
mexican crema or sour cream with a little lime juice and salt mixed in
shredded lettuce

*Sides of rice and beans and lime wedges

Type in salsa or hot sauce into the search bar here on the blog to find a variety of fresh made salsa’s for your next taco night.

It's family style! Let everyone build their own plate and tacos.
It’s family style! Let everyone build their own plate and tacos.
Cook for the ones you love!
Cook for the ones you love!

Directions

1. Season the steak lighty woth kosher salt on both sides. Then season the steak generously with carne asada spice rub on both sides and rub in with your hands. Place in plastic bag and marinate overnight.

2. For tortillas, mix dry ingredients, set aside. In a bowl, add hot water to melted shortening. Gradually add the liquids into the dry ingredients until dough forms.

3. Roll out 10 dough balls, flatten slightly, and transfer to a plate. Cover and let rest for 30 minutes. When ready, preheat griddle or comal to medium heat for 5 minutes. On a floured flat surface, roll out tortillas to about 5 inches. Cook on the hot griddle for about 30 to 35 seconds per side. Tortillas should puff up while cooking. Transfer cooked tortillas to a clean kitchen towel and keep covered.
4. When you are ready to cook steak, remove it from refrigerator at least 30 to 40 minutes before so it comes to room temperature. when ready, preheat cast iron skillet to medium heat for 5 to 6 minutes. When good and hot, add butter and 1 tablespoon of olive oil to the pan. Place steak in pan and cook for 3 to 4 minutes, without moving, on each side. This is for a medium/rare steak. If you like it more well done, add one more minute per side. Remove from pan onto cutting board and tent loosely with foil paper for 5 minutes. Slice steak thin against the grain. Warm the tortillas and serve right away. Yields 2 – 4 servings for tacos.

Pan Seared Tex Mex Steak Tacos

Tex Mex Enchilada/Burrito Bowl/Taco Salad

Like authentic Mexican foods, Tex Mex foods have also taken a whole new shape of their own. The true Tex Mex recipes are prepared with simple ingredients and always look like a fiesta on your plate, lol! I really enjoy the layering of the different ingredients and flavors. I am not really sure where burrito bowls and taco salads fall into the Tex Mex world, but it’s a fun recipe to prepare at home and makes for a great presentation. I mean how many times have you prepared some sort of taco filling with a side of rice and beans? The homemade edible flour tortilla bowl is a tasty bonus at the bottom of all those savory flavors. So instead of the usual, funny tasting store bought taco shell, why not try this recipe. Your friends and family will be impressed and they will enjoy a great homecooked meal. I would suggest preparing the bowls ahead of time so that you can have a quick weeknight meal ready to go.

Love my fun and tasty Tex Mex Foods! Beef Picadillo Burrito Bowl.
Love my fun and tasty Tex Mex Foods! Beef Picadillo Enchilada/ Burrito Bowl.

Tip~ If you are good at multi tasking, I would start the picadillo and rice while the flour tortilla bowls are baking. 

For Flour Tortilla Bowls
6 flour tortillas (7 to 8 inches in diameter), whole wheat or white.
Olive oil
4 to 5 inch glass bowls

Whole Wheat Baked Flour Tortilla Bowls

Whole Wheat Baked Flour Tortilla Bowls

If these were tasty with store bought tortillas, I could only imagine how tasty homemade tortillas will be! Next time!
If these were tasty with store bought tortillas, I could only imagine how tasty homemade tortillas will be! Next time!

For Picadillo
1 pound lean ground beef, chicken, turkey or pork
salt
pepper
garlic powder
cumin
1/2 cup white onion, diced
2 cloves garlic
1 serrano pepper, minced
1/2 cup red or green bell pepper diced
1 cup zucchini, diced
2 large roma tomatoes, chopped
1/3 cup water
1 teaspoon chicken bouillon granules
cilantro

Beef Picadillo with Zucchini
Beef Picadillo with Zucchini

For Rice
3 cups water
Chicken bouillon or chicken base to taste
1 cup long grain brown rice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 teaspoon pepper
Salt to taste
14 oz can pinto beans, drained and rinsed
1 jalapeño, minced
handful of finely chopped cilantro
Juice of 1 smal lime
*I added a pinch of turmeric to give it a little color. If using white rice you will only need 2 cups of broth. Read the directions on bouillon or chicken base for correct measurements to use.

Steamed Brown Rice w/ Pinto Beans, Cilantro, Lime and Jalapeño
Steamed Brown Rice w/ Pinto Beans, Cilantro, Lime and Jalapeño

You Will Also Need
3 cups of enchilada sauce
2 cups pepperjack cheese, shredded
4 cups shredded lettuce
1 cup diced tomatoes
1/3 cup sliced green onions
1 jalapeno or serrano sliced into thin rings
handful chopped cilantro
6 lime wedges
hot sauce

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with foil paper. Brush the tortillas on both sides with olive oil, place on a plate and heat in the microwave for a few seconds. Place 3 bowls on each baking sheet and lay a tortilla evenly over the top of each bowl. Gently push and shape the tortilla as best you can so it resembles a fluted bowl. Bake for 15 minutes. Gently pull tortilla up from bowl so it unsticks. Place back in oven, rotate the pan and bake for another 15 minutes. Remove from oven to cool.

2. Heat a skillet to medium/high heat. Add the ground meat, season with salt, pepper, garlic, cumin and oregano to taste and cook until nicely browned. Add the onion, garlic, serrano and bell pepper and cook for another 5 minutes. Add the chopped tomatoes to the blender along with 1/3 cup water and chicken bouillon. Blend until smooth and add to picadillo in the skillet. Stir well to combine reduce to a simmer and cook for 15 mintes.while the picadillo is cooking, bring 3 cups of water to a boil in a pot. Add in the zucchini and cook for another 10 minutes. Keep covered and set aside.

3. To the pot of boiling water, add the bouillon or chicken base, garlic powder, onion powder, pepper ans salt to taste. Gently stir in the rice, cover, reduce heat and cook until all of the liquid is absorbed. For brown rice, it could take 40 minutes or more. Once rice is done, fluff with a fork, add in the cilantro, jalapeño and lime juice. Cover until ready to serve.

4. Position rack in oven to the middle. Preheat broiler to high. In each bowl, add some rice, picadillo, enchilada sauce and shredded cheese to each bowl you are preparing. Place under broiler just until cheese melts. Garnish on top or serve on the side with lettuce, tomatoes, green onions, chile pepper slices, cilantro, hot sauce, crema, and lime. Yields 6 servings. Store unused flour tortilla bowls in a plastic storage bag for a few days.

I like to serve my green on the side and add a little at a time...
I like to serve my green on the side and add a little at a time…
This is my version of the taco salad, lol! Or just fill with salad, very tasty!
This is my version of the taco salad, lol! Or just fill with salad, very tasty!

Tex Mex Burrito/Enchilada/Taco Salad Bowl

Beef Chili~ A Spicy Point of View

Learning to prepare competition beef chili was a fun cooking experience. A couple years back my friend Sue asked me to enter a chili cook off with her. My experience with beef chili growing up consisted of that pre-packed envelope of chili spices that you added to ground beef. Growning up in a very Mexican environment, I always saw chili as a more American dish and something that I really came to love when I moved to Texas. I will never forget when I tasted my first frito chili pie at Deady Jr. High in Houston, Texas. Wow! I was hooked! The debate is still out on where the frito chili pie first originated, bit I am just happy to have discovered it no matter who invented it. There are many rules and regulations when it comes to preparing competition chili. Most often a typical  Texas Red style chili recipe is prepared with no fillers. When I say fillers, I mean no beans, macaroni or other type of fillers. It’s most often straight beef with dry spices, beef broth or bouillon. For today’s recipe I tried to stay true to the “cook-off” style chili to test out the flavors as compared to the homestyle chili I usually prepared with fresh onions, garlic and diced tomatoes. I did use some tomato product, green chiles and beans at the end since we would be enjoying this chili at home. I was happy with the results and would definitely prepare it this way again.  Although we did not place for our tasty version of competition chili, I did bring home a trophy for 1st place in the salsa competion! Lol! That’s a whole other blog post…#confessionsofachilehead

Learning to prepare competition beef chili
Learning to prepare competition beef chili

Ingredients

1 1/2  tablespoons olive or canola oil
2 pounds ground chuck or chuck roast, sliced small
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

First Dump
6 ounces tomato paste
8 ounces tomato sauce
1/2 tablespoon tamarind paste
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon hickory flavored liquid smoke
1 packet Goya beef bouillon granules (enough for 2 cups of water)
2 1/2 cups water

Second Dump
2 tablespoon dark chili powder
2 tablespoons light chili powder
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon smoked paprika
1/2 ounce Mexican chocolate
1 1/2 teaspoons ground oregano
1 teaspoon pepper
1 teaspoon coriander
1/2 teaspoon ground jalapeño
1 teaspoon Goya beef bouillon powder
2 cups water
1/4 cup masa harina mixed with 1/3 cup water
1 large Anaheim or poblano pepper, remove seeds and stems and dice finely.
*if you like, you could roast the pepper before adding, but I did not
15 oz. can pinto beans, drained
15 oz. can dark red kidney beans, drained

Third Dump
Check for chili spices, maybe add in another 1/2 tablespoon of each…cumin…check for salt

Preparing Competition Beef Chili
Preparing Competition Beef Chili
Preparing Competition Beef Chili
Preparing Competition Beef Chili. We used chuck roast and sliced it small for the cook off.

 

Directions

 

This is as simple as it gets!

1. In a large dutch oven style pot, preheat the oil to medium high heat until just before smoking. Add the beef and season with  1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon granulated garlic. Stir fry until meat is nicely seared and somewhat charred in some spots. I start light with the seasonings because you will season as you go.

 

2. Once the meat is nice and seared, add all of the ingredients listed for the First Dump. I know it makes me laugh everytime I read that, but it makes sense in the world of chili cook off competitions. Stir well to combine. Bring to a boil, reduce to a simmer and taste for salt. Cover and cook for 30 to 40 minutes, stirring as needed. You really want the raw flavors of of the tomato products to cook out and deepen the flavors.

 

3. When ready, add all of the ingredients listed for the Second Dump. Repeat by stirring well to combine, bringing up to a simmer, tasting for salt. In a small bowl, whisk the masa harina with 1/2 cup of water and stir into the chili until well incorporated.  Add in the green chile and drained beans. Continue cooking for another 35 to 40 minutes, stirring as needed.

4. Now once you reach the Third Dump, this is where you can make the recipe your own by adjusting the spice levels to your taste. I usually end up adding a little more of each spice, minus the salt and a couple dashes of hot sauce. Simmer for another 25 to 30 minutes. Yields  up to 8 servings.

Competition Beef Chili
Competition Beef Chili. I thought the chili was tasty, but alas, the judges thought ir was a little too spicy for competiotion, lol! Story of my life!
In the midst of the chili cook off!
In the midst of the chili cook off! It was a great experience and alot of fun, but I prefer to cook a feast for friends instead of competing in any food competition.
Sue and I testing out the beef chili at the cook off
Sue and I testing out the beef chili at the cook off. I really love hanging out with my friend Sue. She has great knowledge of all that is food. She owns a quaint kitchen store in our local town where the most fabulous dishes are created at her international cooking classes.
Test Run Beef Chili
Test Run Beef Chili
One of my all time favorite Tex Mex treats! Frito Beef Chili Pie!
One of my all time favorite Tex Mex treats! Frito Beef Chili Pie! Pile on the cheese, chili, fritos, hot peppers, green onions and extra hot sauce!!