This Street Tacos recipe is dependent on the availability of the kind of Roast I like to use; Cacheta De Res. If you can find it in a major Super or Grocery Market it will most likely be with the Beef Tongue and the Ox Tail, because it’s Beef Cheek Meat. But, don’t let that intimidate you one bit. It is HANDS DOWN the best meat for street tacos, in my opinion. It’s a bit Gamier, which really helps set off the Mexican spices, and it the Crock pot really takes it to that next level of tenderness we all want in our beef and Street Tacos. Also, at the end of this video and in the links below, I’ve included my Chipotle Chicken recipe, for tacos and burritos, and my Enchilada/Chili Verde recipe. So definitely check both of those out!
2 lbs Cachete De Res Roast(Beef Cheek Meat)
1 pkg White or Yellow Corn Tortillas
1 Onion, chopped
1 Cilantro, chopped
1 tbsp Cumin
1/2 tsp Chili Powder
1/4 tsp Garlic Powder (optional)
1 cup Beef Broth, from Crock Pot
Salt and Pepper to taste(lots of salt)
This Prime Rib Standing Rib Roast is a Prime example of what Poor Man’s Gourmet Kitchen is all about. I saved $20 bucks on this beef due to the fact that I scored a sale. If I bought this Roast before Christmas day it would’ve cost me well over $55 dollars with tax. The grocery store over stocked for the holidays, however, and that price dropped dramatically when they weren’t selling. Instead of risking the complete loss with a toss, their loss is my gain. There is only 2 days left on the expiration date but the meat still looks great. And, after the price drop, there was an additional $5 dollar off coupon attached to the label, so this 7.5 lb Rib Roast only cost me $30 bucks!
Prime Rib is my Favorite
For me, Prime Rib was so easy to fall in love with. I grew up eating the worst cuts of meat because my Mom just didn’t know what she was looking for when she would shop for steak. Plus she was always buying the cheapest cuts to save money so we never got anything good. And to make matters even worse, though she loved to cook. she wasn’t very good at it. But for the longest time, i thought it was me. I didn’t think I liked steak at all. I had no idea that I just hadn’t had the right cuts or had it prepared right. So if you can imagine the look on my face, the first time a slice of Prime Rib, with Aju, melted in my mouth, you can probably understand why this steak instantly became my absolute favorite.
Prime Rib Standing Rib Roast Ingredients:
1 Beef Rib Roast
1/3 cup Olive Oil
Salt and Pepper
4 Garlic Cloves, chopped
1/4 tsp Salt
1/4 tsp Black Pepper
Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees Fahrenheit oven:
RARE (120-125 degrees F): 18 to 20 minutes per pound MEDIUM RARE (125-130 degrees F): 20 to 22 minutes per pound MEDIUM (130-135 degrees F): 20 to 24 minutes per pound MEDIUM WELL (135-140 degrees F): 22-24 minutes per pound WELL (145+ degrees F): 22-26 minutes per pound
Cover the Rib Roast with Salt and Pepper, especially the fat side. Then combine all the marinade ingredients and let it sit for 5 to 10 minutes and coat the entire roast with the marinade, gently massaging the mixture into the meat on all sides. Refrigerate for 24 hours if possible, then roast at 350 for 20 to 22 Minutes per pound (below is a basic meat time and temperature guide). Let the Roast cool for 5 minutes before cutting into the meat after cooking. Then serve each Prime Rib Steak with Aju and Horseradish.
For me, Beef Stroganoff is one of those recipes I rarely think I want until I’m actually enjoying a plate of it. I always forget just how good it is until I’m stuffing my face and going back for seconds. The way I did this recipe isn’t exactly normal practice. And I mean that in two different ways. Usually the beef is combined and cooked into the Stroganoff but I don’t do it that way in this recipe. Also, most home cooks have not adopted Restaurant Chef Techniques and those are the secrets I try to pass on to you here in the Poor Man’s Gourmet Kitchen.
One Particular technique I’m referring to is cooking things separately. Have you ever wondered why your favorite restaurant dishes are so resilient and full of flavor? Well, that’s why. A lot of things that compliment each other are cooked separately. A great example is Chicken Fettuccine Alfredo. The Noodles are seasoned and Cooked separately, and so is the Chicken and the sauce. That’s why it works wonders on your Pallet when they’re combined and they compliment each other, or the dish would never work. And that’s the idea and Technique I implement in this recipe. I insure that it works when I cook the Roast Beef separately because I use the stock from the roast as the flavor when I cook the Beef Stroganoff Noodles. This one concept, this one little lesson has turned “okay” cooks into great cooks over night. So use this technique in your cooking, if you don’t already, and you’ll improve your cooking 100%
Beef Stroganoff Ingredients:
2 cups Egg Noodles 1 Sliced Onion (long slices) 10 oz sliced Portobello Mushrooms 2 chopped Green Onions 1 tbsp fresh chopped Parsley 1 chopped Garlic Clove 2 tbsp Butter 1 1/2 cups Beef Stock 1 cup Heavy Cream 3/4 cup Sour Cream Salt and Pepper to taste Oil for Cooking 1 Roast Beef (Click Here for Recipe)
Start with a few tbsp of oil, add the Garlic and Sliced Onion but save the Green Onion and Parsley for last. Add and saute the Mushrooms until they turn color and soften. Then add the Noodles and butter and stir until it melts. Add the Beef Stock, Heavy cream and the Sour Cream. Bring to a boil, then drop the heat to a simmer and reduce the liquid to a creamy sauce(about 10 minutes). Then serve the Roast Beef Stroganoff with 8 to 10 oz of Roast Beef on top and enjoy.