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Barbacoa Beef (Slow Cooker)

February 26, 2013 in beef

If you know me at all, you know that I am a Qdoba addict. Ad. Dict. I could honestly eat there once a week for the rest of my life and never get sick of it. I love the burritos, the nachos, the guacamole, everything.

But a couple months ago I was watching something and someone mentioned how they were hooked on the the barbacoa beef tacos at Chipotle and that was it. I was at Chipotle the next day (after picking up Jack in the Box for my husband), ordering the barbacoa tacos. And I’ve been back pretty much every week since then.

The barbacoa at Chipotle is shredded beef that’s cooked with chipotle peppers, cumin, gloves, garlic, and oregano. It’s kind of spicy but  not so much that my wimpy self can’t handle it. It’s absolute perfection in the crunchy taco shells with some crisp lettuce and a teeny bit of cheese. And maybe a little salsa. That’s all it needs.

This tastes pretty much just like Chipotle’s. I ate my weight in tacos the night I made them. And it’s so simple to make since it’s in the slow cooker. A hundred times easier than taking 3 kids into Chipotle and yelling your order at the poor person behind the counter because everyone else in there is so freakin’ loud.

Anyway.

If you like the barbacoa tacos like I do, you must try this!

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Barbacoa Beef

Ingredients

1/3 cup apple cider vinegar
4 teaspoons minced garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cloves
3/4 cup chicken broth
3 tablespoons lime juice
3 -4 chipotle chiles in adobo
2 tablespoons vegetable oil
3 bay leaves
4 -5 lbs chuck roast

Instructions

  1. To make the sauce, combine vinegar, garlic, cumin, oregano, pepper, salt, cloves, lime juice, and chipotle chiles in a blender and blend until well blended.
  2. Remove most of the fat from the roast and then cut into large chunks (approximately 6).
  3. Heat oil over medium-high heat. Once hot, add chunks of meat and sear on all sides.
  4. Place seared beef in the slow cooker and pour sauce on top.
  5. Pour in the chicken broth and add bay leaves.
  6. Cook on high heat 5-6 hours or on low for 8-9 hours.
  7. Remove meat and shred. Return to slow cooker to keep warm.
  8. Serve as desired.
http://fakeginger.com/2013/02/26/barbacoa-beef-slow-cooker/

 

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Fish Tacos with Guacamole and Cabbage Slaw

May 2, 2012 in fish

If you’ve been reading my little blog for awhile, you might remember that last summer I was very pregnant and obsessed with Mexican food. I’m talking enchiladas-three-times-a-day obsessed. Priority number one when we go to Colorado was finding the Mexican restaurant that would satisfy all our my needs. We found that place and visited at least once a week.

I gave up my habit once the baby was born and we didn’t go back until the week before my husband deployed. Since I was no longer pregnant, I decided not to eat my weight in deep fried beef tacos and instead ordered the fish tacos. This came out. It was some kind of minced fish swimming (get it?!) in a mayo-based sauce. It was awful! And I’ve been dreaming about perfect fish tacos since that day.

These tacos are everything I wanted in a fish taco. Light, fresh, and so tasty! It’s just pan-fried filapia with lime guacamole and a cabbage slaw made with coconut oil (!!), all wrapped in a fluffy flour tortilla. I cannot imagine a better fish taco!

The coconut oil in the slaw was so perfect. It really adds more of a scent than a taste but it gives the taco an even more tropical feel. If you don’t have coconut oil or just don’t want to use it, vegetable oil would work perfectly.

One year ago: Baked Peanut Butter Doughnuts with Chocolate Glaze

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Fish Tacos with Guacamole and Cabbage Slaw

adapted from Food & Wine

Ingredients

2 avocados, halved, pitted and peeled
1 small jalapeño, seeded minced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice, divided
kosher salt and freshly ground pepper
4 cups (about 1 bag) of coleslaw mix
2 tablespoons coconut oil, melted
2 pounds tilapia, cut into 2-inch strips
10 7-inch flour tortillas, warmed
2 roma tomatoes, diced
Lime wedges, for serving

Instructions

  1. In a medium-sized bowl, mashed avocados with jalapeno, red onion, cilantro, and 3 tablespoons of the lime juice until it reaches desired consistency. Season to taste with salt and pepper. Set aside.
  2. In a large bowl, toss together coleslaw mix, coconut oil, and remaining 2 tablespoons of lime juice. Season to taste with salt and pepper.
  3. Heat a skillet over medium heat. Spray with nonstick cooking spray once hot. Lay strips of tilapia in the skillet. Cook only a couple minutes on each side, until browned and cooked through.
  4. To assemble tacos, spread a large spoonful of guacamole on each tortilla. Top with fish, tomatoes, and slaw. Serve with lime wedges.
http://fakeginger.com/2012/05/02/fish-tacos-with-guacamole-and-cabbage-slaw/

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Baked Chicken Taquitos

January 31, 2012 in chicken

Other than doughnuts, I really don’t like baked food that’s traditionally fried. I know… healthier, easier, blah blah blah. I just don’t dig it. Don’t give me chicken and call it oven-fried. That chicken is baked. Baked, not fried.

I tried to bake wonton wrappers once. Huge disaster. I sat on the counter stuffing Oreos down my throat, crying over my half uncooked and half burnt wonton wrappers.

But anyway.

These taquitos went around the blog world 15 times last year and I ignored them because they were baked instead of fried. But then they popped up again all over everyone’s “Best of 2011″ posts. Of course I had to see what all the fuss was about.

They turned out fantastic! My tortillas didn’t crisp up 100% but they were crispy enough. The filling was delicious and they couldn’t have been easier. My 4 year old (almost 5!!) claims he doesn’t like tacos or burritos or anything like that but he ate at least 3 of these. Definite success!

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Baked Chicken Taquitos

12 taquitos

Ingredients

3 ounces cream cheese, softened
¼ cup salsa
1 tablespoon freshly squeezed lime juice
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon onion powder
2 cloves garlic, minced
3 tablespoons chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded sharp cheddar cheese
10-12 6-inch flour tortillas
Cooking spray
Kosher salt

Instructions

  1. Preheat the oven to 425F. Line a baking sheet with a silicone mat or parchment paper.
  2. In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.
  3. Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.
  4. Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, if desired.
http://fakeginger.com/2012/01/31/baked-chicken-taquitos/

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Chicken Enchiladas with Red Chile Sauce

January 16, 2012 in chicken

I don’t know what it is about January that makes me disappear from the internet. It happened last year and I blamed pregnancy & preparing for the husband to leave for a few months but it’s happening again. Maybe it’s because we’re preparing for him to leave again soon. Or maybe it’s because I’ve been spending too much time painting mine and the dog’s nails. Who knows. Bear with me, posting will return to normal soon.

Anyway.

It’s no secret that I’m digging Mexican food these days so when I saw these enchiladas pop up on a few “year end favorites” blogs I knew I needed to make them soon.  They taste just like the enchiladas you find at a Mexican restaurant. I love the weird enchiladas but sometimes you just need a regular ol’ enchilada that you would find at your favorite hole-in-the-wall Mexican place. And these are those enchiladas.

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Chicken Enchiladas with Red Chile Sauce

adapted from Tide and Thyme

Ingredients

1 teaspoon olive oil
1 medium onion, diced
1 jalapeno, seeded and finely diced
3 cloves garlic, minced
3 tablespoons chili powder
3 teaspoons ground cumin
2 teaspoons sugar
1 can (15 ounces) tomato sauce
1 cup water
1 pound boneless, skinless chicken breasts
8 ounces cheddar cheese, shredded
½ cup minced fresh cilantro, plus more for garnish
12 (6-inch) soft corn tortillas
salt and pepper to taste

Instructions

  1. Adjust an oven rack to the middle position and heat the oven to 400F.
  2. Heat olive oil over medium low heat. Saute onion and jalapeno in oil until the onion is translucent. Stir in garlic, chili power, cumin, and sugar and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
  3. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on a meat thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Place onion mixture in a large bowl and set aside. Season the sauce with salt and pepper to taste.
  4. Once the chicken is cool enough to handle, shred into bite-sized pieces. Add to the bowl along with the onion mixture. Add in ¼ cup of your tomato sauce sauce, 1 cup cheddar cheese, and the cilantro. Toss to combine.
  5. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place ⅓ cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish. Pour remaining sauce over the enchiladas. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
  6. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Remove from oven and let stand for 10 minutes before serving.
http://fakeginger.com/2012/01/16/chicken-enchiladas-with-red-chile-sauce/

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