Beef Burritos:

Sing For Your Suppers Recipe

Josh’s Famous Burritos
-NY Times

2 pounds skirt steak
2 pounds hanger steak (if hanger is not available, substitute additional skirt steak)
1 1/2 teaspoons garlic powder, or as needed
3 tablespoons mild taco sauce
3 tablespoons vegetable oil
2 yellow onions, diced
2 yellow peppers, diced (I omitted)
4 medium jalapeños, with seeds, diced
6 chipotle chilies in adobo sauce, chopped, 1 tablespoon sauce reserved
1 package Wick Fowler’s 2-Alarm Chili Kit (I just used chili powder and cumin)
1 1/2 bottles Dos Equis Amber beer
1/2 cup prepared salsa, more for serving
flour tortillas, for serving
1 cup (lightly packed) chopped cilantro leaves, for serving
2 cups four-cheese shredded Mexican blend, for serving
2 cans refried beans, heated, for serving
1 box Spanish rice pilaf, prepared according to instructions on box, but made with 2 tablespoons salsa along with spice packet, for serving.

Preheat oven to 375 degrees. Lightly coat both sides of steaks with garlic powder and taco sauce. Place in a roasting pan and roast for 10 minutes. Turn steaks, sprinkle again with garlic powder, and roast for another 10 minutes. Cut meat into 1-inch slices and set aside.
Place oil in a very large skillet (14 inches or larger) over medium-high heat. Add onions, peppers and jalapeños. Sauté for 1 minute, and add chipotle chilies and sliced steak. Add all packets from Wick Fowler kit except masa and onion-and-garlic packets. Stir to coat well. Add beer, 1/2 cup water, reserved adobo sauce and 1/2 cup salsa.
Cook uncovered at a lively simmer, stirring occasionally, until most of the liquid has evaporated and sauce has thickened and coats meat, about 1 hour. Serve buffet style, allowing guests to assemble burritos in tortillas, filling them as desired with meat, cilantro, shredded cheese, salsa, refried beans and rice. For a classic burrito, fill tortillas, roll, then fold ends underneath.
Yield: 6 to 8 servings.

Taco Meat:

Beef Taco Filling


8 oz. 96% lean ground beef
½ red onion, minced
2 garlic cloves, minced
½ c. chicken stock
Spice Blend:
1 tbsp dark mexican chili powder
1 tbsp ancho chile powder
1 tbsp cumin
1 tsp coriander
1 tsp onion powder
½ tsp smoked paprika
½ tsp cocoa powder
½ tsp. dry oregano
¼ tsp cayenne powder
½ tsp ground black pepper
1 tsp. salt






In a large skillet, brown beef, add onions and garlic. Saute over medium for 5 minutes. Add stock and spice blend, simmer for 10 minutes. Taste for additonal seasoning.

Penne w/ Ragu:

EVOO
1 small yellow onion, finely chopped
3 large garlic cloves, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 tsp minced fresh rosemary
12 oz ground beef, extra lean
2/3 cup red wine
3 Tbsp tomato paste
2 1/2 cups canned crushed tomatoes
1 tsp salt
1/2 tsp freshly ground pepper
1 2-3 inch section of Parmesan rind
1 lb whole wheat penne

Add the olive oil to a dutch oven over medium-low heat. Add the onion, garlic, carrot, celery and rosemary and cook until the vegetables are softened, 8-10 minutes. Add 1 to 2 Tbsp water, if needed, to keep the pan from drying out and the vegetables from browning.

Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 10 minutes. Add the wine and tomato paste. Cook, stirring occasionally, until most of the alcohol has evaporated, about 4 minutes.

Reduce the heat to low and add the tomatoes, salt and pepper. Cover partially and cook, stirring occasionally, until the sauce is thick and aromatic, about 40 minutes. Add the Parmesan rind and cook an additional 20 minutes, stirring occasionally.

Before the sauce is finished, cook the pasta according to the package instructions. Drain the pasta. Remove the rind and add the pasta to the sauce, stirring to combine.

Mexican Shell's:

1 box (12 oz.) large pasta shells
1 batch ground beef filling (recipe follows)
1 batch tomato sauce (recipe follows)
1.5 cups (6 oz.) shredded Mexican cheese mix (or cheddar, monterey jack, chihuahua etc.)

Tomato Sauce:

1 large (29 oz.) can tomato sauce
1/2 cup broth or water
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 bay leaf

Ground Beef Filling:


1 Tbsp. canola oil
1 onion, diced
1 green pepper, small dice
1 lb. lean ground beef
3 cloves garlic, minced
1/4 cup water (or beef broth)
1/8 tsp. cayenne pepper
1/2 tsp. cumin
1.25 tsp. chili powder
1/2 tsp. oregano
1 tsp. brown sugar
2 oz. cream cheese

Preheat the oven to 350. Boil the pasta shells until al dente.

Meanwhile, make the ground beef filling and tomato sauce. To make the sauce, combine all of the ingredients in a saucepan, along with salt and pepper to taste. Bring to a boil and then reduce to a simmer. Let the sauce slowly bubble and simmer, stirring occasionally, as you make your ground beef mixture.

To make the ground beef mixture: Heat a large heavy-bottomed skillet over medium heat. Add the canola oil and once shimmery, add the onions and green pepper. Cook for a couple of minutes until the vegetables begin to get tender. Add the beef and garlic.

Cook the ground beef until browned, and then, if necessary, drain the fat off the beef. Add the water/beef broth, cayenne pepper, cumin, chili powder, oregano, brown sugar and salt and pepper to taste. Simmer over low heat until most of the water/broth has been absorbed. Re-season to taste if necessary. Allow the mixture to cool slightly before stirring in the cream cheese.

To assemble: Pour about 2/3 cup of the tomato sauce over a large baking dish (or two). Stuff each shell with a tablespoon or so of the ground beef mixture, and place on top of the sauce in the pan. Continue until all the shells are stuffed. Pour the remaining tomato sauce over the shells, and then sprinkle with the cheese. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 until the cheese is bubbly and begins to brown.

Hoisin Stk:

1/4 c vegetable oil
4 medium shallots
4 garlic cloves, minced
1 tbsp finely grated ginger
1/2 tsp crushed red pepper
1/3 cup chopped cilantro
1/3 c hoisin sauce
3 tbsp soy sauce
1/2 c chicken stock
3 tbsp honey
3 tbsp unsalted butter
6 steaks
2 large sweet onions, sliced crosswise 1/2 inch thick
S&P to taste

In a medium saucepan, heat 1/4 c oil
Add the shallots, garlic, ginger, crushed red pepper, and cilantro and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
Add the hoisin, soy sauce, and chicken stock. Raise the heat to moderately high and boil until thickened, about 5 minutes.
Stir in the honey.
Remove from heat and stir in the butter until blended; keep warm.

Chili Pie:

2 large yellow onions, diced
EVOO
Kosher salt and Pepper to taste
5 cloves Garlic, minced
1 - 4 ounce can Green Chiles, diced
1 + 1/2 pound Ground Beef or Ground Turkey
Chili pwd, oregano, cumin to taste
Few splashes of Worcestershire Sauce
Pinch of Cinnamon
1/2 cup water
1 - 14 ounce can Diced Tomatoes
1 -14 ounce can Cannelini Beans, drained & rinsed
1 cup Corn canned (drained)
3 cups Extra Sharp Cheddar Cheese
1 cup all-purpose Flour
1 cup Cornmeal
1 tablespoon Baking Powder
1/2 teaspoon Table Salt or 1 teaspoon Sea/Kosher Salt
2 Eggs
1 cup Milk
3 tablespoons Butter, melted
1/2 cup Sour Cream, plus more for serving


In a large skillet saute onion in oil until soft and translucent, seasoning with salt and pepper. Add garlic and saute until fragrant. Remove 2/3 of the mixture from pan and set aside. Add green chiles with their juices and saute for 2-3 minutes. Remove and set aside in a separate bowl.

In the same skillet brown ground beef, crumbling it as it cooks. When cooked through carefully drain grease. Add the onion mixture, Chile powder, Worcestershire, oregano, paprika, cinnamon, nutmeg, red pepper and water. Mix thoroughly and continue cooking over medium-low heat as you add the tomatoes with juices, the beans and corn. Mix well and cook for 3-4 minutes.


3. Preheat oven to 400 degrees and grease a 9x13 inch casserole dish. Pour the meat mixture in and spread evenly over bottom. Sprinkle two cups of the cheese over top.


4. In a large bowl combine the flour, cornmeal, baking powder and salt.


5. In a separate medium bowl whisk the eggs, milk, butter and sour cream. Add this mixture to the dry mix and stir together.


6. Add the onion/green chile mixture and the remaining cup of cheese. Stir in. Pour over top of the meat mixture. Spread evenly. Sprinkle Chile powder over top.


7. Bake 25-30 minutes

Tacos:

Evil Chef Mom's recipe..

beef:

3 medium dried ancho chiles
2 large dried guajillo chiles
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon dried Mexican oregano
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
1 1/2 cups Coca-Cola (



12 to 24 warm corn tortillas (6-in. size; use 24 if they're thin and floppy)
Accompaniments: chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeños; and crema Mexicana or regular sour cream.

sauce for beef:

Clean, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.

Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.

Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.

With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay leaf.

Spicy Beef and Noodles:

1 lb ground beef
1 1/2 c chopped onions
2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2-1 1/2 tsp dry crushed red pepper
2 Tbs sesame oil
2 Tbs cornstarch
3/4 c beef broth
1/3 c hoisin sauce
2 Tbs soy sauce
8 oz vermicelli, cooked
1/2 c sliced green onion

Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.

Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.

Combine cornstarch and beef broth, whisking until smooth.

Stir broth mixture, hoisin sauce, and soy sauce into onion mixture. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute. Stir in ground beef.

Short Ribs W/ Coffee& Chilies:

1 tablespoon oil

4 large or 8 small short ribs

Salt and pepper

1 large onion, chopped

3 cloves garlic, chopped

1 dried pasilla chili, stemmed, seeded and minced

1 dried chipotle chili, stemmed, seeded and minced

1 cup dry red wine

1 cup strong coffee.


In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.

In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours.

Cook until very tender — beyond when meat falls off the bone — turning every hour or so. Taste and adjust seasoning and serve.

Jamie Olivers Meatballs& Sauce:

1/4 c olive oil
3 shallots finely chopped
6 cloves garlic minced
6 sprigs fresh thyme
1 bay leaf
1 1/2 c dry white wine
4 pounds ripe red heirloom or plum tomatoes coarsely chopped
1/2 c fresh basil coarsely chopped
salt
black pepper freshly ground
2 pounds ground turkey
1/2 c plain panko breadcrumbs
2 shallots finely chopped
2 cloves garlic minced
3 T fresh flat leaf parsley chopped
2 T fresh thyme chopped
2 T Dijon mustard
2 t salt
1 t smoked paprika
1 egg (large)
1/4 c canola oil
1 wedge Parmigiano-Reggiano cheese or other good-quality Parmesan cheese
Directions
Tomato Sauce


Heat the oil in a heavy wide pot over medium-high heat.

Add the shallots and garlic and sauté until tender about 2 minutes.

Add the thyme and bay leaf.

Add the wine and tomatoes and bring to a simmer.

Simmer very gently uncovered over medium-low heat stirring occasionally until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much) about 1½ hours.

Stir in the basil.

Season the sauce to taste with salt and pepper. Remove the thyme stems and bay leaf.

Meatballs


Combine the turkey breadcrumbs shallots garlic parsley thyme mustard salt and paprika in a large mixing bowl.

Add the egg.

Using your hand gently mix just until blended.

Form the mixture into 6 to 8 meatballs.

Heat the oil in a heavy large frying pan over medium heat.

Fry the meatballs until golden brown all over about 12 minutes.

Using a slotted spoon transfer the meatballs to the tomato sauce.

Simmer gently until the meatballs are cooked through and the flavors are well married about 10 minutes.

Transfer the meatballs and the tomato sauce to serving bowls.

Steak Tacos W/ Cilantro Slaw:

Inspiered by Food Everyday Magazine:


1 tablespoon granulated sugar
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
16 ounces trimmed flank steak

For the slaw

1/4 cup fresh lime juice
1 tablespoon granulated sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
4 cups broccoli slaw
1 cup matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro

For the assembly

8 6" flour tortillas

To prepare the steak

In a large ziploc bag, add sugar, ginger, fish sauce, chili garlic sauce, pepper and garlic cloves. Add the steak, remove any air and seal - place in the refrigerator for at least 20-30 minutes to marinate.

Prepare grill

Remove the steak and discard any marinade left in the bag. Place the steak on the grill and cook until it is done to your liking - we cooked ours for about 5 minutes per side. Remove and place on a cutting board - let sit for 5 minutes. Cut diagonally across the grain into thin slices.

To make the slaw

In a large bowl, mix together lime juice, sugar, rice wine vinegar, ginger, fish sauce, chili sauce and garlic. Add broccoli slaw, carrots, green onions and cilantro - toss well to completely combine.

Evenly divide the thinly sliced steak among tortillas and scoop about 1/2 cup of the slaw mixture on top of each tortilla to serve.

Makes 4 servings.

Chili Mac:

EVOO olive oil
2 1/2 cups diced onion
2 jalapeños, minced
2 teaspoons salt, plus additional as needed
1 1/2 pounds ground sirloin
5 tablespoons Mexican chili powder
1 tablespoon dried Mexican oregano
6 large garlic cloves, minced
28 ounce can whole plum tomatoes, coarsely chopped with their juices
2 15 ounce cans red kidney beans, rinsed and drained
1/2 cup water
16 ounces multi-grain elbow macaroni
2 cups shredded white cheddar cheese, divided

Saute onions, jalapeños and 2 teaspoons salt - cook until the onions are soft, about 4 to 6 minutes. Add ground sirloin, chili powder, oregano and garlic - cook, stirring to crumble beef, for 5 to 6 minutes. Stir in tomatoes, beans and water - bring mixture to a boil, then reduce heat to a simmer and cook until thickened, about 20 to 30 minutes.

Preheat 400, boil water for pasta. Cook, until aldente.

When the chili is ready, stir in pasta and about 3/4 cup cheese. Scoop mixture into a 9" x 13" baking pan coated with cooking spray and set onto a large baking sheet. Scatter the top with remaining cheese. Place into the oven and bake until thoroughly heated through and the cheese has melted, about 10 to 15 minutes.

Remove and let mixture cool for 5 to 10 minutes before serving.

Beef Stroganoff:

1 lb beef top sirloin
2 EVOO
4 tablespoons butter
1/4 cup finely chopped shallots
3 garlic cloves
1 1/2cup canned beef broth
2 tablespoons Cognac
2 tablespoons red wine
3/4 c. of Sr. Crm
1 tablespoon Dijon mustard
Pinch of nutmeg
Egg noodles
Pinch of paprika

Slice into thin strips, about 1/2 inch think and one inch wide. Bite size pieces. Sprinkle generously with salt and pepper.
Heat oil in heavy dutch oven over high heat until very hot.

Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to a plate.Melt 2 tablespoons butter in same pot over medium heat.

Add chopped shallots and saute until tender, scraping up browned bits from the bottom of the pan, about 2 minutes. Add garlic, salt, and pepper.Before adding broth and cognac.

Simmer over medium heat for about 10 minutes, and then add a splash or two of red wine.Stir in sour crm.Stir in dijon mustard.Adding cream. Add meat back to pan.

Simmer over medium-low heat until meat is heated through, but still medium-rare, about two minutes.

To serve, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 2 tablespoons butter and toss to coat. Divide noodles among plates. Top with beef and sauce.