Tag: beef tacos

Chili Colorado | Chili Con Carne

Chili Colorado made with beef cheek meat, served with steamed white rice, green onions and Cilantro.

Mexican Beef Chili

Most Texans believe they have the best chili in the world and they’re not wrong but there are some other Beef Chili recipes out there that have become an American Staple on Mexican Food. This Chili Colorado or Chili Con Carne, as it’s known in Tex Mex, is a great example. It’s origins, however, derive their flavor from the Chili Colorado, which means, ” Red Chili”; hence the name.

Stainless Steel bowl with a dozen Guajillo Chili’s.

The Chili Sauce Peppers

The very essence of this recipe comes from the flavor of the Chili Peppers that are cooked down and blended together, with a few other ingredients. Being that this recipe is called, “Chili Colorado” it would be assumed that the Colorado Chili should be used and, technically, that’s true but there are a few others that can be used that are practically the same thing.

California and Guajillo Chilis can be used as well. The only main difference is that they technically belong to different pepper families, though, all portraying that beautiful burgundy hugh that gives this recipe it’s rich color and flavor.

Though, 3/4 of the dried peppers I use in this recipe are red chili’s, it’s quite common to add a few dried Pasilla pods as well. These peppers are much darker and look and smell like a cross between a pepper and a prune. All of which are de-seeded and have the stems removed, before cooking.

40 oz of red chili sauce in a large container and spoonful of sauce.
2.75 lbs of cubed and seasoned beef cheek meat in a large stainless steel bowl.

The Beef you should use

In this recipe I’m using Beef Cheek Meat, which takes a lot longer to tenderize when it’s cooking. In fact, unlike how I demonstrate in the video tutorial, it took me 6 hours of braising to get this meat to break down the connective tissue and become tender enough to eat. Big but here, though, the flavor Cabasa or “Cheek Meat” gives off is stronger, like lamb or venison. If you have either of those available, for a good price, I recommend using those instead. Otherwise, for this recipe, stick with a couple of lbs of Beef Chuck.

Chili Colorado/Chili Con Carne, in a large pot, ready to be served.
How to make Chili Colorado video tutorial by PoorMansGourmet.
How to make Red Chili Sauce video tutorial by PoorMansGourmet.
Chili Colorado Ingredients:

4 to 5 lbs Beef Chuck, cut into 1″ to 2″ inch pieces

Guajillo or Chili Sauce

12 Guajillo Chili pods, stemmed and de-seeded
3 Pasilla Chili pods, stemmed and de-seeded
3 qt. Water
5 Cloves Garlic
1/4 cup Knorr Chicken Bouillon
1 tbsp Cumin, ground
1 tbsp Mexican Oregano, dried
Adobe All Purpose seasoning to taste (1/4 to 1/2 tsp)

Meat and Seasoning

Beef, Pork or Chicken

Kosher Salt and Pepper, evenly sprinkle
1 tbsp Smoked Paprika, evenly sprinkle (optional)
1 tbsp Ground Cumin, evenly sprinkle (optional)

Sear seasoned meat ,10 to 12 minutes, under Broiler or in a pan or on a Grill. Then Braise in Guajillo Sauce 1 1/2, lid on, another 1/2 hour, lid off to reduce sauce, if needed. Otherwise, keep the lid on. 2 hours full cook time.

This is great, served with steamed rice or in tacos and burritos.

Street Tacos

Youtube Street Tacos 3

The Best Street Tacos

This Street Tacos recipe is fantastic and it’s dependent on the availability of the kind of Roast I like to use; Cacheta De Res or Cabeza.  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 means more flavor and it really helps set off the additional spices.

I don’t know about you but I like my Street Taco meat tender and the Slow Cooker really helps to take it to that next level.  You can add you’re seasoning before or after the roast cooks but I recommend adding it after.  Using a slow cooker with a heavy glass lid, like mine has, makes the beef roast sweat a lot of juice that I like to add back into the beef after it’s been pulled and seasoned.  Using all of the liquid tends to drown out the added seasoning and will require more if you do but that will be up to you.

Other Street Tacos

In this Street Tacos video, I’ve included links for my Chipotle Chicken recipe and my Enchilada/Chili Verde recipe.  So definitely check both of those out.  I have a ton of Mexican and Latin American recipes through out my website and a great Barbacoa recipe if you’re interested, as well.

If you think outside the box, realize that you can take any of these meat recipes and turn them, completely, into something else.  For example: Nacho’s, Rice Bowls, Burritos or Chimichangas, Enchiladas etc..  And, with any of these recipes, I always recommend fresh ingredients, warm tortillas, chopped onion, cilantro and lime.  And if you really want to step it up a notch, add tomatoes, cheese, guacamole and sour cream or crema.  Follow this regime and you’ll be well on your way to eating some amazing food.

Street Tacos Ingredients:

2 lb Cachete De Res Roast(Beef Cheek Meat)
1 pckg White or Yellow Corn Tortillas
1 Onion, chopped
1 Cilantro, chopped
1 Lime
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)

Be sure to watch the short Street Tacos video tutorial and I’ll show you just how easy these are to make.

Carne Asada Recipe with lengua (Beef Tongue)

My Easy Carne Asada Recipe

A friend of mine introduced me to Lengua, which is Beef Tongue.  He brought it in to work one day all prepared and ready to eat.   I’m sure you can imagine my hesitation when he offered me a taco full of the meat.  Long story short, to my surprise it was delicious and I use it now for a Carne Asada recipe. This by far makes some of the most delicious tacos I have ever eaten! A slow roast in a Crockpot starts first thing in the morning before I go to work and it’s ready to shred, season and sear when I come home. Throw in all my favorite fresh vegies and some white corn tortillas and we’re good to go!

About this Carne Asada recipe

This recipe is very simple and practically all the work is done for you.  If you’ve sought out this recipe I’m sure you’ve had beef tongue before and you’re probably not looking to expand your horizons just to try it for the first time now are you.  So you are well aware that you are going to have to remove the skin once the tongue is fully cooked.  You’ll need a slow cooker(unless you prefer the oven), a sharp knife, a Beef Tongue, Canola oil, fresh garlic, your favorite onions and/or scallions, cilantro,1 lime, salt and pepper, and last but not least your favorite tortilla’s.

Introducing my Carne Asada recipe

1  Beef Tongue
1 handful chopped Cilantro
1 Lime (squeezed)
½ Diced Bell Pepper
1/2 Diced White or Yellow onion (your preference)
1 tsp. Minced garlic
2 Green onion stalks diced into Scallions
Salt and pepper to taste

Carne asada recipe instructions

10 hours of cook time in a slow cooker on low heat. Then separate the meat from the tongue skin and slice the meat into your desired portions.  Once that is completed, sear the beef in a skillet with Canola oil, garlic, onions, and cilantro. One whole lime is added during the sear which is really important because this is what really gives the Lengua its additional flavor.  This Carne Asada recipe is going to require salt and pepper to your personal taste, and in my experience a lot of salt.