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)
Here’s a Chipotle Chicken Recipe you’ll just love and use again and again. It’s tender, juicy and full of flavor. The spice can be adjusted according to your specific tastes. I’ve portioned out the heat to a medium kick so adjust accordingly by adding or subtracting Chipotle Peppers. I’m using canned Chipotle Peppers with Adobo sauce so the smokey taste will spread further. Marination isn’t necessary but it never hurts if you want to throw this in the refrigerator over night or for even just a half an hour. It’s up to you.
Chipotle Chicken for Tacos & Burrito’s
There are a ton of different ways to use this Chipotle Chicken recipe but my favorite way to put this meat to use is with street style tacos, like the photo above or in a burrito. I even like to have it in a rice bowl, with a lot of other veggies, Tex-Mex style. But if you want to go “fast food” with this Chipotle Chicken, I highly recommend loading a burrito, 7 Layer style, with all the works. I’m talking about rice, beans, cheese, guacamole, lettuce and sour cream. That’s one of my favorite ways to prepare this recipe, Chipotle style Taco Hell. 😉
Spanish Rice is loved, it’s adored yet often underrated. I remember asking some idiot once how he made his Spanish Rice and his answer was ridiculous. But, first let me tell you why I asked him and how I came to the conclusion he was an idiot. This guy was a coworker and there were a lot of other employees that came in Monday mornings, always raving about his weekend barbecues. Oh, and I should probably mention that he’s Mexican. Anyway, that and the fact that he “Apparently” cooked all the time, this convinced me that he was probably the man to talk to about his recipe for Spanish Rice. His answer was, “Tomatoes and Seasoned Salt”! So long story short, that’s when I decided he was an idiot because his answer was just ridiculous.
So all B.S. aside, here’s what you really need to know about Spanish rice. Rice needs to be constituted, and much like pasta, the water going into it should be seasoned. The reason is, most of the flavor found in Spanish Rice is absorbed into the rice itself. So it’s important that all the liquid going into the pot, be exactly how you want your rice to taste in the end. It’s that simple. Yes it needs to be a tomato base but it should have some spice and a little bit of a kick. That’s why I use my salsa recipe. CLICK HERE if you want that. but you don’t want to water down the flavor by topping it off with water. That’s why you should use Chicken Stock, or chicken Bouillon. I use Knorr!
Spanish Rice Ingredients:
1 1/2 cups Long Grain Rice
2 cups Chicken Stock (or Bouillon)
1/2 chopped Onion
1 cup Salsa
Oil for cooking
Rinse your rice with water 3 times before cooking. Add 2 tbsp of oil to a hot pan and saute the onion. Next add the rice and stir frequently until you lightly brown the rice. Add your Salsa and Chicken Stock, bring to a boil and cover with a lid and turn the heat down to a simmer for 20 minutes. Then serve. If you like a more flavorful rice, I highly recommend trading out one cup of chicken stock and adding one more cup of salsa instead. Enjoy your Spanish Rice!