Tag Archives: Cumin

Beef Enchiladas w/ Home made Enchilada Sauce

Oh my goodness! Have I found a fabulously easy dinner? YES I HAVE!!! I have been craving enchiladas for the past few weeks, since going back to work, I have no time anymore to make homemade dinners! I called on the Food Gods and they answered my foodie prayers! Voila…ENCHILADAS!! Hope you enjoy this……..scratch that…….YOU WILL!!!

Makes: 5 enchiladas

Bake: 350 degrees for 15-20 minutes

Here’s what you’ll need…

Filling:

  • 5 whole wheat (fajita style) flour tortillas
  • 1 pound ground beef
  • 1 can (15 oz) refried beans
  • Shredded Pepper-Jack cheese

Enchilada Sauce: Makes 2 cups (approx.)

  • 1 can tomato sauce (15 oz)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 TBSP olive oil (I use Grape Seed Oil)
  • 1 cup chicken broth
  • 3 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp salt
  • 1/4 tsp ground oregano

Directions for Sauce:

Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt, and oregano and cook for about 30 seconds (this will give your sauce a fuller flavor).

Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approx. 8-10 minutes, stirring occasionally.

Remove from heat and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce ( I skip this step because I like the onions to be included in my enchiladas and this sauce can be kept in the fridge up to a week).

Directions for Enchiladas:

  1. Place flour tortilla flat on wax paper, spread 1/5 of the can of refried beans to the edges of the tortilla with the back of a spoon (this will act as a glue). Continue doing this to all 5 tortillas. Set aside.
  2. Brown ground beef in a large skillet over medium heat and season with a little salt and black pepper. Cook until brown and remove from heat, drain grease, return to skillet.
  3. Spread a small amount of enchilada sauce in the middle of the tortilla, place 1/5 of the cooked ground beef (in a line across the tortilla) over the sauce, repeat for all 5 tortillas.
  4. Sprinkle shredded cheese over beef (use as much as you want…remember to save some for the baking process!)
  5. Bring one side and fold (roll) over until the tortilla is sealed. Place in a 13×9″ pan and place each filled and rolled tortilla (seam-side down) smother the enchiladas with the remaining sauce, then add shredded cheese and bake in the oven (350 degrees) for 15-20 minutes or until cheese is melted and bubbly!

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Fajitas~Slow Cooker Style

First of all, I hope all of you had a wonderful holiday and an even more fabulous New Year! I’m glad to be back at it and now with a new camera, I can get better pictures of the magnificent recipes that you will be providing to your family! Here’s my first post of the new year! Please enjoy!

This slow cooker recipe adds a punch of flavor to the beef, which is perfect for the fajitas. This recipe can be served over rice, with refried beans, or serve them as tacos instead! You can choose to braise the roast in salsa and lime juice, but I chose to mix up the seasonings and rub them on the beef, then add the liquid ingredients. It’s preference…..really! Any leftover beef and sauce can be used as a beef tortilla soup as well!

Serves: 6

Here’s what you’ll need:

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1-2 Tbsp Olive oil (I used Jalapeno Grape seed oil)

1-2 jalapeno sliced (optional)

1 tsp. ground cumin

1 Tbsp chili powder

1 (3-4#) boneless chuck roast

32 oz. medium-hot salsa

1 large white onion, sliced

1/2 cup lime juice

1 (12 oz) bottle of beer (I love cooking with Sammy A)

Directions:

Spray slow cooker insert with non-stick cooking spray or line with a crock pot liner. Mix oil, cumin, oregano, chili powder into a paste (adding the oil a little at a time)….

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Place chuck roast into slow cooker…..

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Rub seasoning paste onto the beef….

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Add onion, salsa, and lime juice…..

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Add the beer…. It went into the slow cooker….I promise!

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Cover and cook on HIGH for 5-6 hours or LOW for 8-10 hours. It will be very saucy.

* After cooking, I chose to shred the beef and wrap them in whole wheat tortillas.

** I also took some of the sauce and added it to a sauce pan and brought it to a boil to give it more of a concentrated flavor (definite flavor!!!), and drizzled it over the beef just before I wrapped it up and devoured it in pure bliss!

Crock Pot Carne Asada Tacos

Hello! Sorry I have been gone for so long, but now I’m back and ready to get back on the food train! Hope you all are having a great summer, and I have seen by the looks on some children’s faces (sad look) that school is getting ready to start. However, that means it’s time for some fall like meals and the crock pot is just one way to go! This recipe has a great balance of spice and sauce…I absolutely love this dish! I will definitely be making this again! Hope you enjoy!

*One tip: you can make sure to cut back on the broth if you’d like, seems more soupy than I prefer. ENJOY!

Makes: 4 servings (2 wrapped tortillas per serving)

Here’s what you’ll need:

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2 lb. beef chuck roast

1 cup white wine

2 Tbsp red pepper flakes

1 onion, cut into large chunks

1 red bell pepper, cut into strips

3-4 cups beef broth (I used 4 beef bouillon cubes and 4 cups of water)

4 Tbsp chili powder

4 Tbsp cumin

2 Tbsp garlic powder

salt and pepper (to taste)

flour tortillas (preference is yours)

Toppings: (optional)

  • Guacamole
  • Tomatoes
  • Shredded Lettuce
  • Sour Cream or Greek Yogurt
  • Cheese Sauce
  • Raw chopped onions

Directions:

Begin by putting the chuck roast in the crock pot along with bouillon cubes…..

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Add water…..

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Add garlic powder, chili powder, and salt & pepper to taste….

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Add wine…..

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Cut up bell pepper and onion, add to crock pot….. and add the red pepper flakes

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Put lid on top and let cook on LOW for 8-10 hours…..

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Hmm… waiting and smelling this amazing blend of spices is making me anxious! Let’s just fast forward 10 hours…shall we?

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This is where we pulled (shredded) the beef apart…set it in another bowl and spoon some of the sauce over the beef (add as much sauce as you like, discard the rest), I got too excited, I forgot the pic! Any way, place your selected amount in the tortilla and top with your choice of toppings!

Here is the final masterpiece! Mmm! Arriba!

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Mexican Chorizo Noodle Bowl

Wow! Have I got another dish for you!? This dish has just the right amount of spice and can definitely bring out the “dew drops” on the forehead… ha! The chorizo and peppers in adobo sauce definitely give it the right amount of heat. I have made this dish for years and this is another one of Josh’s favorites! Hope ya can handle it! Please enjoy!

Makes: 4 servings

Here’s what you’ll need:

10 oz uncooked chorizo sausage (pork or beef)

2 cloves garlic, minced

3 (14 oz) cans chicken broth

2 cups bottled salsa (I used my recipe for “homemade salsa”)

1-2 chipotle peppers in adobo sauce, drained and finely chopped

1/2 red onion, chopped

1/2 red bell pepper, chopped

1 zucchini, small, chopped

1 tsp dried oregano

1 tsp ground cumin

10 oz. vermicelli or angel hair pasta

2/3 cup shredded mozzarella cheese (I used italian blend)

1/4 cup snipped fresh cilantro (I used dried cilantro)

Directions:

Remove casing from chorizo (if present). Crumble chorizo. In a 4-quart dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.

Stir broth, salsa, cumin, chipotle pepper, oregano, zucchini, onion, and red bell pepper into dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes…

Add vermicelli and simmer for another 10-15 minutes or until vermicelli is tender, stirring occasionally…

Add mozzarella cheese and cilantro, stir until cheese is melted…

Transfer to a serving dish. Sprinkle with mozzarella cheese and cilantro (or flat-leaf parsley).

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