Carne Asada Burrito with Guacamole and Pico De Gallo

I found this recipe here and it is awesome!

Ingredients: Meat

2lbs. flap meat or tri tip

1 small onion ( small dice )

1/2 lemon ( just the juice )
1/4 cup cilantro

pepper to taste

Method:
Cut meat into about 1/4 inch cubes. Season with pepper ( the easy way to know how much pepper is to spread out the meat into one layer, like a big hamburger patty and season liberally). Add lemon
juice, cilantro and onion. Put meat mixture into a ziplock bag and mix well. Refrigerate for at least 1/2 hour.

Ingredients: Pico De Gallo

2 tomatoes ( small dice )

1/2 onion ( small dice ) ( red or white is best )

1 small jalapeño pepper ( fine dice )

1/4 cup fresh cilantro ( small chop )

1/2 lemon ( just the juice )

1/3 teas. salt

1/4 teas. pepper

1/4 teas. garlic powder

1 pinch dry oregano

1 pinch chili powder

1 pinch cumin

Method:
Add all ingredients into a bowl and mix well. Cover and refrigerate.
Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure
to stir occasionally.
Another note: The heat in a jalepeno pepper comes from the membranes around the seeds so if you like it hot
don’t remove the seeds. Caution, do not touch your face or eyes after cutting your jalepeno, it can burn you.


Ingredients: Guacamole

2 ripe avocados

1/4 cup pico de gallo

1/4 teas. pepper

1/2 lemon ( just the juice )

Method:
Scoop avocado into large bowl.  Add salt, pepper and lemon juice.  Mash until you have the consistency of
chunky mashed potatoes. Stir in your pico de gallo and refrigerate.
Great tip for storing guacamole:
Put it in a clean bowl and flatten it to a smooth surface. Pour a thin layer of lemon juice or water over the top.
When you are ready to use it again, pour all of the liquid off of the top and give it a stir. You will be able to
keep the guacamole for at least 3 to 4 days.

Ingredients: Carne Asada Burritos

Carne Asada Meat

Pico De Gallo

Guacamole

Large flour tortillas

cooking oil ( I like olive oil for this )

Method:
Warm tortillas by microwaving them one at a time, or, heating on a griddle, or wrapping a few in foil and
heating them for 10-15 minutes in a 350 degree oven.
On high heat add about a teaspoon of olive oil to a medium size skillet, wait for it to start smoking. Add about
1/4 to 1/3 pound of the carne asada meat. Sear the meat until browned on all sides. Pour onto a warm tortilla
just below the center of it and away from the sides ( you do not have to add olive oil between every batch,
only when the pan starts to dry out ). Add guacamole and pico de gallo. Fold sides of the tortilla in and roll it
up.
Note: It is better to batch cook the meat to get the desired sear.

Hot sauce

For a simple hot sauce you could try about a cup of your pico de gallo, add about 1/2 to 3/4 cup water, a 

little salt and an extra 1/2 jalapeño… run it all through a blender until liquefied and that should give you a nice 

little “fresh” hot sauce.

Easy Chili Recipe

This is a great fast chili recipe.  Ranch beans are one of my favorite things, so adding them to this recipe makes it great.

Here's what you need:

• 2 lb. ground beef
• 2 cans of Ranch Style beans
• 1 med. onion
• 1 can stewed tomatoes (can use whole peeled tomatoes if that's what you've got)
• 4 tsp. chili powder
• 1 1/2 Tbsp. of Lawry's seasoning salt
• 1 tsp. black pepper (fresh ground if you have it)
• Optional: fresh chopped jalepeno or dried jalepeno

Ready...this is easy!

1. Cook your ground meat and chopped onion in a large stockpot over med-high heat. When it's no longer pink, drain the grease off the meat (Easy to do if you have a stock pot with a straining lid)
2. Return to burner and add your ranch style beans and tomatoes, keep one of your cans to add water. I think three cans of water is perfect, but if you like it "soupier" or thicker, adjust according to your taste.) Add your three cans of water, chili powder, seasoning salt, and optional, if you like it hot add a fresh chopped jalapeno seeds and all or even dried jalapeno seasoning.
3. Lower heat to medium/low and simmer for at least 30 minutes to let the flavors combine. The longer the better, just add some extra water if you're going to simmer for more than an hour.

Elk Chili

This recipe calls for ground elk, but ground beef works well too.

The key to any good chili is to avoid using canned kidney beans. Although convenient, for the most part the canned variety has a texture on par with mashed potatoes. They are complete disaster if the chili is frozen then thawed and reheated. Do yourself and your family a favor, use the dry variety instead. It only takes a couple of minutes to set them up for overnight soaking.


Ingredients

3 1/2 cups dry kidney beans, soaked overnight in 2 quarts of water
1 tsp salt
2 tbsp canola oil
2 cups chopped onion
1 large sweet red pepper, diced
1 cup diced celery
2 lb ground elk
1 tbsp minced garlic
2 x 28 ounce cans of diced tomatoes
2 x 14 ounce cans of tomato sauce
2 small cans of tomato paste
6 tbsp chili powder
2 tsp ground cumin seed
1 1/2 tsp oregano
1 tsp ground coriander seed
1/4 to 1/2 tsp cayenne pepper (more if you like it hotter)
Method

Drain the kidney beans that have been soaking overnight.
Put them in a large pot with enough water so that the water level is one inch above the beans.
Add 1 tsp salt. Bring to a boil over high heat, stirring occasionally.
Reduce heat, continue to stir very occasionally, and cook them until they are tender firm, about 30 to 40 minutes.
Drain the cooked kidney beans and set them aside.

While kidney beans are cooking prepare the onion, garlic, red pepper and celery.
Set the prepared vegetables aside in one medium sized bowl.

In a small bowl combine the chili powder, ground cumin seed, oregano, ground coriander seed, and cayenne pepper.
Set the bowl of spices aside.

Put 2 tbsp canola oil in a heavy bottomed 12-quart stock pot.
Over medium to medium-high heat sauté the prepared vegetables for about 3 minutes, or until the onion is just beginning to soften.

Add the set aside spices to the stock pot.
Stir and cook for about a minute or until the spices begin to colour and become aromatic.
Immediately add the elk meat.
Break up any elk meat that clumps, and continue to stir and cook for 10 minutes.

Add the diced tomatoes, tomato sauce, and tomato paste.
Bring mixture to a boil and then reduce heat immediately.
Simmer and cook for 30 minutes, stirring occasionally.

Add cooked kidney beans and continue to cook for an additional 15 minutes or until desired tenderness in beans is reached.
Serve with crusty French bread.

Flavor improves if refrigerated overnight and reheated the following day.
This chili also freezes well.

Carne Asada with orange juice marinade

1 20 oz sirloin steak
2 Tablespoons vegetable oil
1/2 teaspoon dried leaf oregano, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup orange juice
1 Tablespoon lime juice
2 teaspoons cider vinegar
2 oranges sliced 1/2" thick

Place steak in shallow glass baking dish. Rub with oil on each side.

Sprinkle with oregano, salt and pepper.  Spinkle orange juice, lime juice, and vinegar over the steak.  Cover and refrigerate overnight for best flavor or several hours, turning occasionally.

To cook, bring meat to room temperature.  Prepare and preheat grill.  Drain meat, reserving marinade.  Place steak on grill.  Top with orange slices.

Occasionally spoon reserved marinade over steaks as they cook.  Grill 3-4 minutes on each side, or until medium-rare.  Cook longer if desired.

Remove orange slices to turn steak.  Replace orange slices on top of steak.

Sweet and Sour Meatballs

This is one of my favorite new recipes.  The sauce is sooooo good.  It would be good with chicken as well.  You can add more or less green peppers and carrots if you like.  Enjoy!

 

 

 

 

 

Ingredients

• 2 pounds lean ground beef (I used ground venison) 
  
• 2 eggs
• 1 cup dry bread crumbs
• 1/2 cup finely chopped onion
• 1/2 teaspoon ground ginger
• 1 teaspoon seasoning salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce
• 2 teaspoons granulated sugar

• 2 (20 ounce) can pineapple chunks, drained with juice reserved
• 2/3 cup water
•  6 tablespoons distilled white vinegar
•  2 tablespoon soy sauce
• 1 cup packed brown sugar
• 6 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1 large carrot, diced
• 1 large green bell pepper, cut into 1/2 inch pieces

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 17 to 20 minutes; set aside.
4. To make the sauce, mix enough water with the reserved pineapple juice to make 2 cups. In a large pot over medium heat, combine the juice mixture, 2/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, and ginger, until smooth. Cover and cook until thickened.
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

Beef Fajitas

11/2	lbs.	beef flank steak
1	lg.	onion, chopped (1 cup)
1	med.	green sweet pepper, cut into 1/2-inch pieces
1		or 2 jalapeño peppers, chopped
1	tbsp.	snipped fresh cilantro
1	tsp.	chili powder
1	tsp.	ground cumin
1	tsp.	ground coriander
1	tsp.	bottled minced garlic
1/4	tsp.	salt
1	can	stewed tomatoes (8 oz.)
12		flour tortillas (7-onch.)
2	tsp.	lime juice (up to 3 tsp.) (optional)
		Shredded colby and Monterey Jack cheese (optional)
		Guacamole (optional)
		Sour Cream (optional)
		Salsa (optional)

• Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.
• Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
• Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.
• To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

Beef and Pasta Casserole

1	lb.	ground beef
1		onion, chopped
1	tsp.	salt
1/4	tsp.	garlic powder
1	tsp.	Worcestershire sauce
1/4	c.	flour
11/4	c.	hot water
2	tsp.	beef bouillon granules
2	tbsp.	red wine
1	pkg.	shell macaroni (6 oz.)
1	can	mushrooms, drained (4 oz.)
1	c.	sour cream

In skillet brown the ground beef and onion.  Drain; place in crock pot.  Stir in salt, garlic powder, Worcestershire sauce and flour.  Add water, bouillon and wine; mix well.  Cover and cook on low for 2-3 hours.  Cook macaroni per package directions.  Add cooked pasta, mushrooms and sour cream to Crockery Pot; stir to mix.  Cover and cook on high for 10-15 minutes.