Quesabirria Tacos

Quesabirria Tacos

Kinda Tweaking Three Recipes Into One Glorious Tacos!

Difficulty: Moderate

Prep Time: 30 minutes+

Cooking Time: 7 hours+

Ingredients

2-3 lbs Flank steak

1/4 cup orange juice

1/4 cup lime juice

1/4 cup lemon juice

1/4 cup soy sauce

2 onions, sliced

3 Tbsp olive oil

1 packet McCormick Street Taco Carne Asada Seasoning Mix

Large tortillas

Mexican shredded cheese

Cooking Tools

Slow cooker 

Large frying pan

Food processor 

Small mixing bowl

Directions

In a small mixing bowl, combine: orange juice, lime juice, lemon juice and soy sauce, set aside. Mix McCormick seasoning packet and olive oil to create a marinade paste. Spread marinade all over the Flank steak and place in the slow cooker . place the sliced onions on top of steak and pour the orang juice combination around the edges of the steak to not disturb the marinade.  Cook steak on high for 6 hours, then take 2 fork and shred the Flank steak and allow the meat to soak up the cooking juices. To create the tacos, heat thee frying pan to medium high, add some olive oil to coat pan. Lay tortilla on lightly coated pan and place shredded steak, some onions and cheese on one half of the tortilla, then fold over the other half. Cook for 1 minute + until golden crispy and cheese is melting, flip over and repeat. Repeat the process to make more tacos.  Serve with some Spicy Cilantro Lime Ranch (recipe below) or use the Au Jus to dip the tacos.

Spicy Cilantro Lime Ranch

Ingredients 

2 cups plain Greek yogurt 

2 jalapeño peppers

2 clove garlic

1 Tbsp cilantro, chopped

1 Tbsp lime juice

1 Tbsp lemon juice

1 packet Hidden Valley Original Ranch Seasoning

Directions

In a frying pan on high, lay jalapeños and garlic clove and char & soften on all side, 3-5 minutes. Remove stem and half the char off the jalapeños and place all the rest of the ingredient’s in a food processor and blend until smooth. Place in a air tight container and refrigerate until ready to use.

Chicken Fajita Sandwich

Chicken Fajita Sandwich
A Rules Apply Here!
Difficulty: Easy
Prep Time: 2 hours, 30 minutes
Cooking Time: 25 minutes

Ingredients

4 large buns

4 boneless, skinless chicken breast (thin)

1/2 cup olive oil, divided

juice of 1 lime

2 garlic cloves, minced

1 tbsp Fajita seasoning mix

1 green pepper, sliced

1 red pepper, sliced

1 onion, slice

tomato slices

3 cups field greens, spinach or lettuce

2 cups shredded Mexican blend cheese

salt

pepper

Cooking Tools

Mixing bowl

Outdoor grill

Large skillet/frying pan

Directions
In a mixing bowl, whisk 1/4 cup olive oil, lime juice, garlic, Fajita seasoning mix. Place chicken breast into the marinade and toss and coat evenly.  Place in refrigerator for at least 1-2 hours. Cook peppers and onion in the rest of the olive oil in a skillet until tender, salt & pepper to taste. Grill chicken on grill until done, the last minute add shredded cheese on top of grilled chicken to melt. Make sandwiches and add sliced tomatoes, sauteed peppers & onions then field greens. 

Plantain Street Tacos

Plantain Street Tacos
Had Something Similar From A Taco Food Truck!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 20 minutes

Ingredients

1 1/2 cups ripe plantain, diced

8 count small corn tortillas

1/2 cup onions, diced

1/2 cup green pepper, diced

1/2 cup red pepper, diced

1/4 cup canned green chilies,  small dice

2 cloves garlic, minced

1 ear of corn, kernels removed

1 cup canned black beans, rinsed & drained

1/2 cup cilantro, chopped

1 cup tomatoes, diced

2 tbsp olive oil

1 tbsp vegetable oil

1/2 tsp chili powder

crema (optional)

salt

pepper

Cooking Tools

Nonstick skillet 

Directions
Prepare corn tortillas by frying tortilla in a small amount of vegetable oil on both sides for about 30 seconds on each side, set aside. In a nonstick skillet, heat olive oil on medium heat and fry diced plantains until cooked to a golden brown. Add in the rest of the ingredients (except the tomatoes) and saute until vegetables are tender, salt & pepper to taste. place ingredients into the prepare tortillas, top with fresh diced tomatoes & crema.
Serves 

Chicken Enchilada Casserole

Chicken Enchilada Casserole 
Perfect Layers Of Delicious Ingredients
Difficulty: Moderate
Prep Time: 50 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients
18 yellow corn tortillas
3 cups shredded cooked chicken
1 green pepper, sliced thin
1 red pepper, sliced thin
2 ripe plantains, sliced thin, elongated
1 small can green chilies, sliced
1 sweet onion, sliced thin
3 cloves garlic, minced
2 cups Mexican blend cheese, divided
3 tbsp butter
3 cup milk
2 tbsp flour
olive oil
1/4 tsp chili powder
green onions, sliced
sour cream
salt
pepper

Cooking Tools

Elongated/ Rectangle casserole pan

Food processor

2 Large skillet

Foil 

Directions
Preheat oven 325 Degrees F.  Fry paintains in some olive oil and brown on both side until tender, set aside.  Saute the peppers, chilies, onions and garlic in some olive oil, salt & pepper to taste; set aside. Make the cream sauce by melting 2-3 tbsp of butter in a skillet and whisk in flour and cook for a few minutes. Pour in milk and allow the sauce to thinken before adding 1 cup of cheese and chili powder. Whisk until creamy and melted.
To make the casserole: line a thin layer of sauce in the bottom of casserole pan. Layer 6 corn tortillas on top of cream sauce. Add a layer of fried plantains and some Verde sauce in dollops. Layer, tortilla, sauce, chicken, sauteed peppers, Verde sauce and repeat. Cover the top layer with the cream sauce and a cup of shredded cheese. Tent foil over the casserole and bake in the oven for 45 minutes, then remove foil and broil for a few minutes until golden. Let cool slightly before serving.  Garnish with sliced green onions and sour cream.

Salsa Verde
Ingredients
1 cup parsley leaves
1 cup cilantro leaves
1/2 cup olive oil
2 cloves garlic, minced
1 tbsp fresh lemon or lime juice
2 tbsp capers
1 shallot, diced
2 tbsp green onion, chopped
1 tsp dijon mustard
1-2 anchovie fillet
red pepper flakes (optional)
pinch of pepper

Cooking Tools

Food processor

Directions
Place all ingredients in the food processor and pulse until finely minced and blended, you can adjust the olive oil for a loose or thick consistency.  Serve on grilled steaks, chicken or fish.
Cook's note:  No need for salt, you get enough salt from the anchovies and capers.
Yields 1 cup

TexMex Meatball Mac & Cheese

TexMex Meatball Mac & Cheese
Always Trying To Put A New Spin On Mac & Cheese!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients

3-4 cups cooked macaroni

1 lb. ground beef

1/4 lb. ground chuck

1 cup Panko bread crumbs

1/2 cup red onions, minced + garnish

1/4 cup pickled jalapeno's, minced

3 cloves garlic, minced

1 tsp cumin

1/2 tsp chili powder

2 cups Mexican shredded cheese

1/2 cup cilantro, minced

10 oz. Pico de gallo sauce

1 cup tomato sauce

1 tbsp sugar

minced parsley for garnish

1 egg

salt

pepper

Cooking Tools

Cast iron skillet

Stock pot

Medium mixing bowl

Directions
preheat oven 350 degrees F. Cook macaroni according to directions. In a mixing bowl, add; ground beef, ground chuck, bread crumbs, minced onion, jalapeno's, garlic, cumin, chili powder, 1 cup shredded cheese, cilantro, sugar, egg, salt & pepper.  Mix meat well and shape into meatballs (between 10-12) Heat skillet on high and sear the meatballs on all sides. Pour in pico de gallo and tomato sauce and cook the meatballs in the sauce for 10 minutes.  Remove meatballs and set aside.  Mix in cooked macaroni in the sauce and 1 cup shredded cheese.  Toss until completely coated, salt and pepper to taste.  Place meatballs back in the pan and nestle in the macaroni.  Bake in oven for 30 minutes. Garnish with minced onions and parsley.
Serves 4

Mexican Huevos & Carne Tortilla Bowls

Mexican Huevos & Carne Tortilla Bowls
Pretty To Look At And Yummy To Eat!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients
6 Tortillas
6 eggs
1/2 cup milk
8 oz. filet of tenderloin, diced
1 cup green pepper, diced
1 cup red onion, diced
1 cup tomatoes, diced
1 garlic clove, pressed
2 tbsp olive oil
2 tbsp butter
pinch of chili powder
1 cup shredded Mexican cheese blend
minced parsley, garnish
sour cream
hot sauce

Cooking Tools

6 count muffin tin

2 medium skillets

Small mixing bowl 

Directions
Preheat oven to 370 Degrees F.  Place each tortilla into each muffin insert and creat a bowl.  Place tortillas in oven and bake for 15-20.  Let cool slightly to harden in place. In a medium skillet on medium heat, melt butter.  Add in, green pepper, onions and garlic and saute until tender.  Whisk eggs and milk together and pour into the skillet with the green pepper, onions, salt and pepper, fold gently until a soft scramble.  Remove eggs from heat until ready to assemble.  In a skillet on medium high heat, add olive oil and diced beef and saute very quickly, season with salt, pepper and chili powder. Place some scrambled eggs in the bottom of the tortilla bowls.  Top with beef, tomatoes, cheese, sour cream and garnish with minced parsley.  Hot sauce is optional.
Serves 6

You Can Easily Omit The Beef!

Layered Tostadas

Layered Tostadas
Love Using Different Vegetables and Protein Combinations!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-40 minutes

Ingredients

12 small tortillas

1 cup cooked Chorizo sausage or Andouille, diced

1 green pepper. diced

1 red pepper, diced

1 small onion, diced

1 garlic clove, minced

1 small zucchini, diced

1/2 cup olives, sliced

2 tbsp cilantro, minced

1 cup canned black beans, rinsed & drained

1 tbsp minced parsley

2 tbsp olive oil

1/4 tsp oregano

1/4 tsp smoked paprika

1/4 tsp ground smoked chipotle pepper

2 cups quesadilla cheese

1 small tomato, diced

Mexican crema

vegetable oil for frying

salt

pepper

Cooking Tools

2 medium skillets 

Directions
In a skillet on medium heat, add; olive oil, green pepper, red pepper, onion, garlic, zucchini, olives, cilantro, sausage.  Saute until slightly tender.  Toss in black beans, paprika, smoked chipotle pepper, salt and pepper to taste. In a second skillet coat bottom lightly with vegetable oil and cook each tortilla on medium heat a minute or two on each side.  Set aside tortillas until ready to layer.  Place 1 fried tortilla on a serving dish, add a layer of filling and sprinkle with cheese.  Add a second layer of tortilla with filling and cheese.  cap off with the last tortilla and some filling, fresh diced tomatoes, cheese and crema.   garnish with minced parsley.
Serves 4

Beef & Broccolini Tacos

Beef & Broccolini Tacos
Unusual Flavor Combo, But It Really Works!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients
1 1/2 lbs. ground round beef
1 cup onions, diced + 2 tbsp minced
2 packets of taco seasoning (mild or spicy)
1/2 tsp cumin
1/2 tsp garlic powder
1/2 cup water
1 cup jarred salsa
1 cup fresh tomatoes, diced
1 cup canned pinto beans, rinsed & drained
1 tbsp cilantro, minced
2 cups lettuce, shredded
4 spears broccolini, chopped
1 tbsp butter or oil
8 hard taco shells
shredded cheese
sour cream (optional)
salt 

Cooking Tools
Large skillet
Small skillet
Small mixing bowl

Directions
In a skillet on high heat, cook ground beef until browned.  Add in the onions, taco seasoning, cumin, garlic powder and water and lower heat to a simmer.  Cook beef and onions for 10-12  minutes or until beef is fully cooked and onions are tender. In a mixing bowl, add; salsa, tomatoes, pinto beans, minced onions, cilantro and set aside.  In a small skillet, melt butter on medium heat and saute chopped broccolini until slightly tender, season with salt. To assemble tacos, add ground beef on the bottom, then lettuce, then tomato and bean salsa. Top with sauteed broccolini and shredded cheese.
Serves 4

Burrito Bowl

Burrito Bowl
Make This With Beef, Chicken, Shrimp Or Vegan!
Difficulty: Easy
Prep Time: 35-40 minutes
Cooking Time: 35 minutes

 Ingredients
3 filet Mignon, cubed
1 green pepper, diced
1 cup red onion, diced
2 cups grape tomatoes, halved
1/2 cup frozen roasted corn kernels
1 cup canned black beans, rinsed & drained
1/4 cup cilantro, minced
1 clove garlic, minced
1 small can, chopped green chilies
2 cups Mexican shredded cheese blend
2 cups shredded lettuce
sour cream
4 tbsp olive oil
salt
pepper


Cooking Tools
Large skillet
Medium pot with lid
Food Processor

Directions
In the skillet on medium heat, add; 2 tbsp olive oil, green peppers, onions, corn and garlic.  saute vegetables until slightly softened.  Add in beans, cilantro, green chilies and tomatoes until heated through, salt and pepper to taste. Remove from skillet and place in a bowl and set aside.  Heat 2 tbsp olive oil back into the skillet on high heat and cook beef cubes in small batches, until seared and cooked, about 3-5 minutes.  Salt and pepper beef at the end.  To create your Burrito Bowl,  Place 1 cup of Cilantro Rice (recipe below) spoon some vegetables on the rice, add the beef cubes, lettuce, cheese, sour cream and guacamole (recipe below).
Serves 4

Cilantro Rice
Ingredients
2 cups long grain white rice
2 cups chicken stock
2 cups water
1/4 cup cilantro, minced
salt

Directions
In a medium pot on high heat, add chicken stock and water and let it come to a boil.  Stir in rice and cover with a lid and lower heat to a simmer.  Cook rice for about 25 minutes.  Once liquid has evaporated, turn off heat and let steam for additional 10 minutes.  Once rice is fully cooked, mix in cilantro and season with salt.

Guacamole
Ingredients
2 ripe avocados, diced
juice of 1 lime
1 shallot, minced
1/2 tsp garlic, minced
1 tsp vinegar
1 tbsp jarred salsa verde
1 tbsp cilantro, minced
salt

Directions
Place all ingredients in a food processor and pulse until semi smooth.

Mexican Pulled Pork Tostadas

Mexican Pulled Pork Tostadas
The Extra Time Is Well Worth The Wait!
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 10 hours

Ingredients
7 lbs. pork shoulder
1 1/2 cups onions, diced
1 1/2 cups green peppers, diced
1 1/2 cups red peppers, diced
1 cup cilantro leaves, rough chop
1 tomato, diced
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp pepper
2 tsp cumin
1 cinnamon stick
2 1/2 cups BBQ sauce
1-2 chipotle peppers in sauce, minced (canned)
6-8 flour tortillas
1 can black bean re-fried beans
1 cup frozen roasted corn
3 cups micro greens
1 cup shredded cheddar cheese
sour cream
minced parsley, garnish
oil

Cooking Tools
Disposable roasting pan
Small saucepan
Large skillet
Foil

Directions
Preheat oven to 325 Degrees F.  Place pork shoulder in roasting pan.  Place onions, green peppers, red peppers, cilantro and cinnamon stick around the pork.  Season the pork with garlic powder, onion powder, cumin, salt and pepper.  Place foil on top and seal edges.  Place in oven and cook for 10 hours.  The last hour of cooking the pork, place oil in the skillet on medium heat with enough oil, so when frying the tortillas it floats in the oil.  Cook tortillas for 1 minute on each side and drain on paper towels. In a small sauce pan, add your favorite BBQ sauce and minced chipotle peppers, simmer on low heat. Reheat re-fried black beans and roasted corn, set aside. Once pork is cooked, remove from oven and foil. Remove cinnamon stick and discard.  Shred pork in its juices and mix with the onions and pepper.  To Assemble Tostadas: Place fried tortillas on a serving plate, spread re-fried beans on the tortillas. Shredded pork, onions, peppers on top of beans and spoon BBQ sauce. Layer micro greens, tomatoes, roasted corn, cheese, sour cream and garnish with minced parsley.
Yields 6-8

 

Mexican Chocolate Flan Cake

Mexican Chocolate Flan Cake
Inspired By Mexican Made Easy, Cooking Channel
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 1 hour - 1 hour + 15 minutes 
Cooling Time: 1 hour +

Impressive!

 Ingredients
1 1/2 sticks butter + greasing, room temperature
1 cup sugar
4 eggs, room temperature
1 2/3 cup flour
1 tsp baking soda
3/4 tsp baking soda
1/2 tsp salt
1 1/3 cup buttermilk
1/2 cup cocoa powder
1 tsp instant coffee or coffee liqueur
1/8 tsp cinnamon
2 tsp Tequila
2 tsp Cointreau
1 tsp vanilla extract + 1 tbsp
1  14 oz. can sweetened condensed milk
1  12 oz. can evaporated milk
4 oz. cream cheese, room temperature
1  14 oz. can Dolce de Leche, warmed
1/2 cup chopped pecans


Cooking Tools
Bundt pan
3 medium mixing bowls
Hand mixer
Blender
Flour sifter
Large roasting pan with hot water

Directions
Preheat oven 350 Degrees F, put oven rack in the middle. 
Cake Batter:  In a mixing bowl, add butter and sugar, beat with a hand mixer until fluffy. Add in 1 egg and continue to mix until well incorporated.  In another bowl, sift together flour, baking soda, baking powder and salt.  Mix the buttermilk, cocoa powder, instant coffee, cinnamon, Tequila, Cointreau and  1 tsp vanilla extract into a seperate mixing bowl.  Slowly add small amounts of the flour mixture and buttermilk mixture into the butter, sugar, egg mixture. beat with the hand mixer until all the flour and liquid are well incorporated.
Flan:  In a blender, combine sweetened condensed milk, evaporated milk, cream cheese, 3 eggs, 1 tbsp vanilla extract and blend for about 30 seconds.
To Assemble:  Grease bundt pan and place cake batter evenly around the bottom of pan, then slowly pour the flan liquid over the cake batter.  Place bundt pan in a roasting pan and fill with hot water until at least 1 inch deep.  Carefully place in oven and bake for 1 hour - 1 hour/ 15 minutes.  Check to see if cooked in the middle by inserting a tooth pick and it comes out clean.  Remove cake from oven and from water bath and cool completely.  Run a knife carefully along the edge of the bundt pan and invert to a serving platter.  The flan will be on the top and the chocolate cake will be on the bottom.  Drizzle with Dolce de Leche and sprinkle with chopped pecans.
Serves 8

So Moist And Rich!

Corn Cake Tamales With Shrimp In A Corn Chayote Cream Sauce

Corn Cake Tamales With Shrimp In A Corn Chayote Cream Sauce!
This Nontraditional Tamale Has A Fluffy Cake Like Texture!
Difficulty: Moderate
Prep Time: 2 1/2 hours
Cooking Time: 30 minutes

 Ingredients
1 lb. medium shrimp, de-veined, shelled and tail removed
1 fresh ear of corn, kernels removed
1  4 oz. can chopped green chillies
1 cup Chayote, peeled and diced
1 tsp garlic, pressed
1 tbsp cilantro leaves, minced
1 cup of cream
pinch of cumin
1/4 tsp chili powder
zest of 1 lime
sliced green onions (garnish)
7 dried corn husks
1  8oz. box of cornbread mix
1/2 cup creamed corn
1 tbsp sour cream
1 egg
salt
pepper


Cooking Tools
Bain Marie (double broiler)
1 medium mixing bowl
Skillet

Directions
Pre-soak dried corn husks in water for 2 hours to make more pliable.  To prepare corn cake, in a mixing bowl, add; cornbread mix, 1/2 cup creamed corn, sour cream and egg.  Mix well and set aside. Take corn husk out of the water and dry off completely.  Place a couple of tbsp of cornbread mix into the center of the husk. Fold one side of husk over and completely cover the cornbread mix, then fold the other side of the husk over. Twist at the ends and tie with husk cut into strips.  Place enough water to the bottom portion of the Bain Marie and bring to a boil.  Place Corn Cake Tamales standing up right in the top half of Bain Marie and place on top of the boiling water, cover with lid and steam for 20 minutes.  While the Corn cake Tamales are steaming.  In a skillet, on medium heat add; olive oil, butter, corn and chayote.  Cook for 5 minutes, then add green chillies, garlic, cilantro, cream, cumin, chili powder and zest.  Lower heat and reduce liquid until a thicker consistency.  Add shrimp to the cream and cook for a few minutes until the shrimp is done (do not overcook shrimp).  Salt and pepper to taste.  Once the Corn Cake Tamales are cooked, cut one side of husk and open to reveal Corn cakes and place in a serving bowl.  Cook's Note: I leave the corn cakes in the husk for a beautiful presentation, but you can remove the corn cakes from the husk if you prefer.  Ladle Shrimp and cream sauce over the Corn Cake Tamales and garnish with sliced green onions.
Serves 6

Don't Over Fill The Husks!

Use One Of The Husk To Cut Into Strips For Ties!

Grilled Avocados With A Black Bean Salad

Grilled Avocados With A Black Bean Salad
By Grilling The Avocados Add A Smokey Flavor!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 2 minutes

 

Ingredients
3 ripe & firm avocados, halved, pit removed
2 cups grape tomatoes, halved
1 cup canned black beans, rinsed and drained
1 lime, halved
1/2 cup frozen corn, thawed
1/2 cup red onion, small dice
1/2 cup red pepper, small dice
1 tbsp cilantro, minced
2 tbsp parsley, minced
1/2 cup micro greens
1/2 tsp garlic, pressed
2 tbsp olive oil
salt
pepper

Cooking Tools
Outdoor grill
Medium mixing bowl

Directions
In a medium mixing bowl, add; grape tomatoes, black beans, juice of 1/2 a lime, corn, red onion, red pepper, cilantro, parsley, garlic, olive oil and toss.  Salt and pepper to taste. Place juice of half a lime on the cut side of each avocado, keep the outer skin intact.  Place avocado, cut side down on a preheated outdoor grill.  Cook avocados for a minute or two to get some grill marks, remove and stuff each one with the black bean salad and top with some micro greens.
Serves 6
 

Roasted Stuffed Poblano Peppers

Roasted Stuffed Poblano Peppers
With Cheesy Potatoes!
Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 30 minutes
Grilling Time: 10 minutes

 

Ingredients
6 Poblano peppers
2 cups leftover mashed potatoes, cold
1/4 cup green onions, slice + garnish
3/4 cup + 1/2 cup shredded Cheddar & Monterrey Jack mix
1 small can, Old El Paso Enchilada Sauce
1 tsp sugar
salt
pepper


Cooking Tools
Outdoor grill
Baking dish
Small saucepan
Small mixing bowl
Large ziplock bag
Damp Paper towels

Directions
Preheat oven 350 Degrees F.  On a outdoor grill, place Poblano peppers directly on the grill.  Blister the skins on the peppers evenly.  Once the the peppers are blistered, wrap all the peppers in damp paper towels and place in a ziplock bag and set aside for 10 minutes to steam peppers.  Remove the scorched skins off the peppers and cut a slit on one side and remove all the seeds from inside the interior of the peppers. In a small mixing bowl, place leftover cold mashed potatoes, 1/4 cup sliced green onions and 3/4 cup shredded cheese, mix well. Stuff each Poblano pepper with cheesy potatoes ( not to over stuff, you want the seams to meet, once closed).   Place stuffed peppers seam side down in a baking dish.  In a small sauce pan, add enchilada sauce, sugar, salt and pepper to taste.  Simmer sauce on low heat until ready to pour on stuffed peppers.  Pour enchilada sauce on peppers and bake in the oven for 25-30 minutes, take out of the oven and top with 1/2 cup of shredded cheese and place back in the oven for additional 5 minutes or until cheese is melted.  Garnish with sliced green onions.
Yields 6

Blister The Skins Of The Poblano Peppers

 

Chipotle Black Bean Chili

Chipotle Black Bean Chili
This Recipe Can Be Easily Converted To A Vegetarian Chili!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Cut The Heat With Some Refreshing Margaritas

 

Ingredients
1/2 lb. Chorizo sausage, bulk
1/4 lb. ground beef
4 cups chunky salsa
4 cups  beef stock
1 15 oz. canned black beans, rinsed and drained
1 15 oz. canned pinto beans, rinsed and drained
1 small can, chipotle chili peppers in Adobo sauce
1 1/2 cups onions, diced
1 1/2 cups green peppers, diced
1 1/2 cups potatoes, peeled, diced
1/2 cup corn
1 4 oz. can green chili, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tbsp sugar
salt
pepper
1 avocado, diced (garnish)
cheddar cheese, shredded (garnish)
sour cream (optional)

Cooking Tools
Small mixing bowl
Skillet
Stock Pot

Directions
In a small mixing bowl, add; chorizo sausage and ground beef and mix by using you hands, (no need to add seasoning, the chorizo has plenty of seasoning in them). Make small meatballs and place them on a skillet and brown on all sides, set aside.  In a large stock pot, add; salsa, beef stock, black beans, pinto beans, chipotle peppers, potatoes. onions, green peppers, garlic, corn, chili powder, cumin, dried oregano, sugar, salt and pepper to taste.  Cook over medium-low heat, add chorizo beef meatballs.  Cook uncovered for about 45 minutes to an hour, you want the liquid to reduce some.  Place in serving bowls and garnish with avocado & shredded cheese.
Serves 6