Tag Archives: Beef Recipes

Citrus Chile Beef Short Ribs~ Costillas de Res

Again, one of the hot food trends is fusing two food cultures. For today’s delicious grilled recipe I prepared a fresh marinade combining Mexican and Asian flavors. I literally think I would be happy eating any savory foods, Mexican or not in between a warm corn tortilla, lol!  One of the reasons I stopped purchasing store bought marinades was first because of availability. Does it not seem that you find a product at the market and the next time you go to purchase it, they no longer sell it? Happened to me one too many times.  For that reason and because I could control what goes into my marinades, I decided to just prepare my own from now on. I do the same with dressing, salsa and pasta sauce. As long  as you document how you prepared it, then you can always refer to it when you need more. Today’s blog post features a Citrus Chile Marinated Beef Short Rib. Quick cooking on the grill and great for a starter meal and even better for tacos.

 

 Citrus Chile Marinated Beef Short Ribs

Citrus Chile Marinated Beef Short Ribs

Ingredients

1 1/2 pounds beef short ribs, about 1/3 inch thick

For Marinade
Juice of 1 large orange
Juice of 1 lime
2 serranos, chopped
1 red fresno pepper, chopped(optional)
3 cloves garlic, sliced
1/3 cup cilantro
3 tablespoons olive oil
2 tablespoons Maggi sauce or Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons ground cumin seeds
1 teaspoon ground coriander seeds
1 teaspoon  fresh cracked pepper
1/3 teaspoon Chinese five spice
salt to taste

Tips~ You could crush or grind the cumin and coriander seeds using a mortar and pestle. Or you could pop the whole spices into a coffee grinder for a finer finish as I did. I only use the coffee grinder it for spices.

Citrus Chile Marinated Beef Short Ribs

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

Directions

1. Add all of the ingredients for the marinade into the blender or food processor. Pulse to blend for a coarse finish or blend on high for a smoother sauce. Taste for salt.

2. Place beef in a heavy storage bag or in a baking dish. Pour the marinade over the beef to coat evenly. Cover and marinate in the refrigerator for a few hours.

3. Remove the beef from refrigerator 40 minutes before cooking. Shake off excess marinade and transfer to a plate.   Season with a little more fresh cracked pepper. Prepare outdoor grill and heat to preheat to medium/high.  Brush grates with oil and place ribs on grill. Cook beef ribs for  8 to 10 minutes, turning halfway through cooking time.  Remove from grill, tent lossely and let rest for 5 minutes. Yields 4 servings. Serve over rice with warm corn tortillas, salsa, lime cilantro and onions for making tacos.

Tips~ Ribs can also be cooked under the broiler for the same amount of time.

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

Citrus Chile Marinated Beef Short Ribs

 

Citrus Chile Marinated Beef Short Ribs

A fresh Pico de Gallo with added red radishes will result in a bright red, pickled salsa.

Citrus Chile Marinated Beef Short Ribs

 

Grilled Skirt Steak~Chile Cilantro Marinade

After that long and cold winter we had in New York, I made it my goal to grill every chance I could. I had no objections from my husband either. He’s the fire starter or just likes playing with fire, lol! Either way, it works for me! And one of our favorite meals to cook on the grill is carne asada for tacos. For today’s recipe I had a small skirt steak and pulled what I could find from the pantry for the marinade. Instead of adding more acid, such as vinegar, I really like using the brine from the pickled jalapeños. We eat them on a regular basis, so I have them on hand most all the time.  I also like adding a variety of fresh peppers when I have them. And of course, I am never out of cilantro. Once the steak marinates, it’s a quick sear for a few minutes on each side. I have said this before and often, invest in an inexpensive meat thermometer. It can make all the difference in a well cooked steak.  

 

Grilled  Skirt Steak in a Chile Cilantro Marinade

Grilled Skirt Steak~Chile Cilantro Marinade

Ingredients

Chile Cilantro Sauce/Marinade
1 cup jalapeno brine
1/2 cup cilantro
4 cloves garlic, minced
1 habanero
1 fresno
1 serrano or jalapeño
1 large roasted poblano pepper
Juice of 2 key limes
1 teaspoon cumin seeds, crushed
1/2 teaspoon pepper
4 tablespoons olive oil
salt to taste

You will also need
1 1/2 pounds skirt steak(2 steaks)
Olive oil

Chile Cilantro Marinade

Chile Cilantro MarinadeChile Cilantro Marinated Skirt SteakThis marinade was so delicious on it’s own. We literally ate most of the remaining sauce with chips!!

Directions

1. Add all of the ingredients for the marinade/sauce into the blender. Pulse to blend, taste for salt.

2. Pour 1 cup of marinade/sauce over the skirt steak and marinate for 24 hours. Reserve the remaining marinade/sauce.

3. Remove steaks from refrigerator 40 minutes before cooking time. Preheat outdoor charcoal grill to high. Brush grates on grill with oil right before adding the steaks. Grill steak for  3 to 4 minutes per side for medium/rare. Add 1 minute per side for a more well done steak.

4. Cover and let rest for 5 minutes before slicing against the grain.  Drizzle remaining marinade/sauce onto warm, sliced steak before serving. Yields 4 servings. Serve with rice, beans, gucamole, salsa and warm corn tortillas.

Grilled Skirt Steak

Grilled Skirt Steak

Because Tacos Happen More Than Just Tuesdays! #beingmexican

 

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!!