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Carne Asada Quesadillas Recipe

Carne Asada Quesadillas
Carne Asada quesadillas are loaded with delicious grilled carne asada steak and cheese and to make things even better there is a avocado-lime sauce for dipping. The steak gets a ton of flavor from the marinade. You will want the steak to marinade for at least 6 hours to allow the flavor to develop. Once the steak has finished marinating it is grilled and sliced and then used to make the quesadillas on the stovetop. If you want you could grill the quesadillas as well and not use the stove at all. The avocado-lime sauce is delicious for dipping or you could use it as a spread when preparing the quesadillas. Enjoy.
Carne Asada QuesadillasCarne Asada Quesadillas

Carne Asada Quesadillas

Yield: 6 Servings

Ingredients:

  • 1/4 cup olive oil
  • 1 cup white vinegar
  • 1/3 cup lime juice (or lemon juice)
  • 1/3 cup orange juice
  • 1 cup water
  • 2 tablespoons peeled fresh garlic  (minced)
  • 1 tablespoon ground white pepper
  • 1 1/2 tablespoons salt
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • 1/4 teaspoon ground cloves
  • 1 orange (sliced)
  • 1/4 bunch cilantro (chopped)
  • 3  pounds skirt steak

Lime-Avocado sauce-

  • ½ cup olive oil
  • Salt
  • Pepper
  • 2 tablespoons sour cream
  • 1/4 bunch cilantro
  • 1/4 onion
  • Juice of 1/2 lemon
  • 1 clove garlic
  • 1 peeled and pitted avocado
  • 1/2 jalapeno

Other-

  • 8 large flour tortillas
  • 3-4 cups shredded queso chihuahua cheese
  • Butter (for spreading)

 

Directions:

  1. Combine all of the marinade ingredients  except for the meat and orange slices in a large bowl and whisk to combine. Place meat a large ziplock bag. Pour the marinade over the steak, add orange slices and seal the bag. Refrigerate for at least 6 hours or overnight.
  2. Heat an outdoor grill to medium-high heat. Remove the steak from the marinade and place onto the grill. Cook the steak until it has reached medium rare (or more if you prefer). Remove the meat from the grill and cut into thin strips.
  3. Combine all of the ingredients for the lime-avocado sauce in a food processor and blend until smooth. Add more oil if the sauce is too thick. Set aside.
  4. Heat a large skillet to medium heat. Butter one side of a tortilla. Lay the tortilla into the skillet butter-side down and sprinkle some of the cheese over the top of the entire tortilla. Add a layer of the carne asada steak onto one side of the tortilla.
  5. Once the cheese has melted and the tortilla has browned on the bottom, fold the half with just the cheese over the half of the tortilla with the steak and press gently with a spatula. Cut into 3 slices and serve with the avocado-lime sauce on the side. Repeat with the remaining tortillas.

 

 

 

 

 

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McDonald’s Pico Guacamole Burger Recipe

Pico Guacamole Burger
McDonald’s has some new burgers on the menu and one of them is loaded with guacamole and pico de gallo. This is a great copycat burger recipe with fresh ingredients to prepare for summer. This burger is topped with white cheddar cheese, fresh pico de gallo, and homemade guacamole. McDonald’s also adds buttermilk ranch to this burger but I decided to leave it off. You can either grill the burger patties or cook them on the stovetop. For the buns, McDonald’s uses either a sesame seed or an artisan bun, I used a brioche bun. Enjoy.

Pico Guacamole Burger
Pico Guacamole Burger

McDonald’s Pico Guacamole Burger

Yield: 4 Servings

Ingredients:

  • 1 1/2lbs ground beef
  • salt and pepper
  • 4 slices white cheddar cheese
  • 4 pieces of leaf lettuce
  • 4 sesame seed buns

Pico de Gallo-

  • 4 plum tomatoes (seeded and diced)
  • 1 small white onion (finely chopped)
  • 2-3 jalapeño peppers (seeded and chopped)
  • ½ cup fresh cilantro (chopped)
  • 1 tablespoon fresh lime juice
  • salt (to taste)

Guacamole-

  • 3 ripe avocados (peeled and pitted)
  • The juice of 1 lime
  • 1 teaspoon salt
  • ½ cup onion (diced)
  • 3 tablespoons fresh cilantro (chopped)
  • 1 teaspoon fresh garlic (minced)
  • 1 pinch cayenne pepper

 

Directions:

  1. To prepare the pico-  In a bowl combine tomatoes, onion, peppers and cilantro. Add lime juice and salt. Mix well. Cover and refrigerate for 1 hour.
  2. To prepare the guacamole-  In a medium bowl mash the avocados. Squeeze in or add lime juice. Add salt. Mix in onion cilantro, tomatoes and garlic. Mix in cayenne pepper. Refrigerate for 1 hour.
  3. Form the ground beef into 4 equal patties and season on both sides with salt and pepper. Place the patties into a large skillet over medium-high heat. Cook over medium-high heat, turning frequently until fully cooked (the internal temperature has reached 160 degrees F.). During the last few minutes of cooking top each patty with a slice of A white cheddar cheese. Cook until the cheese has melted.
  4. Place each patty onto the bottom half of each bun. Top with a piece of lettuce, some guacamole and pico de gallo. 

 

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How to Make Beef Enchiladas

Shredded Beef Enchiladas
If you want to know how to make beef enchiladas this recipe is exactly what you are looking for. There are no shortcuts in this dish, the sauce is made from starch and we are using corn tortillas. If you want you can use flour tortillas instead. The meat and sauce is prepared on the stovetop but you could use the slow cooker instead if you would prefer. The beef is simmered in the sauce, shredded and rolled up in corn tortillas. The tortillas are placed into a baking dish, topped with sauce and cheese and baked to perfection. I like to serve these enchiladas with Mexican rice. Enjoy.

Shredded Beef Enchiladas

How to Make Beef Enchiladas

Yield: 4 Servings

Ingredients:

  • 3 garlic cloves (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 ¼ lbs boneless chuck roast
  • 1 tablespoon vegetable oil
  • 2 yellow onions (finely chopped)
  • 1 (15-ounce) can tomato sauce
  • ½ cup water
  • 4 ounces shredded Monterey jack cheese (divided)
  • 4 ounces shredded sharp cheddar cheese (divided)
  • 1/3 cup chopped fresh cilantro
  • ¼ cup chopped canned pickled jalapenos
  • 12 (6-inch) corn tortillas

 

Directions:

  1. In a small bowl mix together garlic, chili powder, cumin, coriander, sugar and salt. Heat oil in a Dutch oven over medium-high heat. Sprinkle the meat with salt. Add the meat to the Dutch oven and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
  2. Reduce the heat to medium, add the onions to the pot and cook until they are golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot. Cover, reduce the heat to low and simmer until the meat is tender and can be pulled apart easily (about 1 ½ hours).
  3. Preheat the oven to 350 degrees F. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a medium bowl and break the beef into small pieces. Mix the shredded beef with half of the shredded cheeses, cilantro and jalapenos.
  4. Spread about ¾ cup of the sauce in the bottom of a 9×13 inch baking dish. Microwave the tortillas according to package directions to soften. Spread about 1/3 cup of the beef mixture down the center of each tortilla. Roll up tightly, and place seam-side down into the baking dish. Pour the remaining sauce evenly over the enchiladas. Sprinkle the remaining cheeses over the enchiladas. Cover the baking dish with foil.
  5. Place into the oven and bake for 25 minutes. After 25 minutes, remove the foil and continue to bake until the cheese browns slightly (5-10 minutes).
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How to Make Beef Pot Pie

How to Make Beef Pot Pie
If you want to know how to make beef pot pie, it is fairly simple to prepare. This recipe uses cubed beef, vegetables and a sauce made from ingredients such as beef broth and Guinness. The ingredients are first simmered on the stovetop and then placed into a pie shell and baked to perfection. You can really add whatever vegetables you like to this recipe such as mushrooms and corn. It does require a little bit of work to prep all of the vegetables. If you want to save time you can buy cubed stew meat from the store. This recipe will make 2 (9 inch) pot pies, if you only want to make one, cut the ingredients in half. If you don’t want to use the Guinness, you can substitute extra beef broth instead. Enjoy.

How to Make Beef Pot Pie

How to Make Beef Pot Pie

Yield: 8 Servings

Ingredients:

  • 2lbs beef chuck (cut into ½ inch cubes)
  • 1 large onion (diced)
  • 4 garlic cloves (minced)
  • 3 stalks celery (diced)
  • 2 cups cubed potatoes
  • 1 ½ cups frozen peas and carrots
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 1 ½ cups Guinness
  • 2 cups beef broth
  • 3 tablespoons sugar
  • 2 tablespoons flour (dissolved in water)
  • Salt and pepper (to taste)
  • 2-3 tablespoons olive oil
  • Handful of chopped fresh parsley
  • 4 prepared pie crusts (1 for the bottom, 1 for the top of each pie)
  • 1 egg beaten with 1 tablespoon of water

 

Directions:

  1. Season the beef pieces generously with salt and pepper. In a Dutch oven or large pot add 2-3 tablespoons of olive oil. Add the beef pieces in batches and brown on all sides. Remove with a slotted spoon and set them aside on a plate. Repeat with the remaining beef pieces.
  2. Add the diced onions to the same pot and saute for a couple of minutes until they turn soft and translucent. Add the garlic and sautee for 2 minutes with the onions. Add the chopped celery and saute for an additional 2 minutes.
  3. Stir in tomato paste, thyme and rosemary. Add a tiny bit of salt. Return the beef to the pot along with any juices on the plate. Pour in Guinness and beef broth and bring to a boil. Add in brown sugar and the bay leaf and reduce the heat to a low simmer. Cover and pot and let the stew cook for about an hour.
  4. After one hour, add the potatoes to the stew. Put the lid back on and simmer for another 30 minutes. Mix the flour with just enough cold water for it to dissolve. Bring the stew to a boil and slowly pour in the flour mixture while stirring. It will start to thicken right away.
  5. Turn the heat off, add the frozen peas and carrots and chopped fresh parsley. Preheat the oven according to package directions for the pie crust. Lightly grease 2 (9 inch) pie dishes. Press one crust onto the bottom and up the sides of each pie dish. Pour enough of the stew to almost fill each pie dish to the top of the crust. Top each pie dish with the second crust and crimp the sides to seal. Brush the egg mixture onto the top of each pot pie. Cut a few small slits in the top of each pie crust.
  6. Place into the oven and bake according to the package directions for the pie crust. 

 

Adapted from Picture the recipe

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