MICHOACAN BEEF
Go beyond your normal tacos and try some traditional Mexican fare with this yummy recipe from the Michoacan region.
Provided by Rhonda Sine @Kervee
Categories Beef
Number Of Ingredients 11
Steps:
- Place the flour in a large bowl and season with salt and pepper. Add the beef and toss to coat well. Remove from the bowl, shaking off the excess flour. Heat the oil in a skillet and brown the meat briefly over a high heat. Reduce the heat to medium, add the onions and garlic and cook for a further 2 minutes. Add the tomatoes, chilies, and stock. Cover and simmer over a low heat for 1 1/2 hours or until the meat is very tender. Add green beans to the pan 15 minutes before the end of cook time or until the way you like them. Skim off any fat that rises to the surface. Transfer to individual bowl and serve with beans and rice.
BEEF BIRRIA
I'm really excited to show you this recipe, not only because it's one of the best beef stews ever, but also because after we enjoy this in stew form, we're doing a follow-up video using this to make some of the most incredible tacos you've ever had. If you like beef stew, and you're a fan of chili, you're going to go nuts over this. Serve with lime wedges as-is, or with warm flour tortillas, chili oil, salsa, or diced avocado next to some Spanish rice and a nice green salad.
Provided by Chef John
Time 10h10m
Yield 10
Number Of Ingredients 22
Steps:
- Cut each beef short rib through the middle, all the way down to the bone. Cut beef chuck in half; cut each half into 3- to 4-inch pieces.
- Place beef chuck and short ribs into a soup pot and season with salt, black pepper, oregano, cumin, cinnamon, and cloves. Toss very thoroughly until the meat is evenly coated with the spices, 2 to 3 minutes.
- Cover and transfer into the refrigerator for at least 6 hours, or overnight.
- Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out the seeds onto a plate to discard.
- Heat olive oil in a saucepan over medium heat. Add dried guajillo chiles and toss in the hot oil, about 30 seconds. Add chopped onion, garlic, and ginger; toss to combine. Add tomatoes and water, raise heat to high, and bring the mixture to a simmer. Reduce heat to medium-low and let simmer for 30 minutes.
- Turn off heat and use an immersion blender to blend the mixture as smooth as possible, or transfer to a regular blender, working in batches as needed.
- Remove the soup pot with meat from the refrigerator. Strain the reserved chili mixture into the pot using a large mesh strainer. Add bay leaves, honey, vinegar, and chicken broth.
- Bring to a boil over high heat, and then lower to medium-low. Simmer gently, stirring occasionally, until the meat is falling-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
- Place some chunks of beef into a soup bowl and ladle some of the cooking liquid over top. Top with white onion and chopped cilantro and squeeze lime juice over top.
Nutrition Facts : Calories 374.7 calories, Carbohydrate 8.1 g, Cholesterol 82 mg, Fat 28.4 g, Fiber 1.5 g, Protein 21.1 g, SaturatedFat 10.8 g, Sodium 1286.6 mg, Sugar 4.5 g
MICHOACAN BEEF
Traditionally made with nopales (edible cactus) which gives the dish a distinctive flavor. Look out for them in specialty stores. For this recipe you need a 12-14 oz can of nopales or fresh, peeled, blanched, sliced nopales.
Provided by Julie Bs Hive
Categories Meat
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: to reconstitute dried chipotle chilies place the chilies in a pan with enough water to cover. Protecting your face against fumes and making sure the kitchen in well ventilated, bring the chilies and water to a boil. Cook for about 5 minutes then remove from heat. Cover and let stand until softened.
- Place the flour in a large bowl and season with salt and pepper. Add the beef and toss to coat well. Remove from the bowl, shaking off the excess flour.
- Heat the oil in a skillet and brown the meat briefly over a high heat. Reduce the heat to medium, add the onions and garlic and cook for a further 2 minutes.
- Add the tomatoes, chilies, and stock. Cover and simmer over a low heat for 1 1/2 hours or until the meat is very tender. Top and tail the green beans and add them to the pan 15 minutes before the end of cooktime or until the way your like them. Skim off any fat that rises to the surface.
- Transfer to individual bowl and serve with beans and rice.
- Transfer to.
Nutrition Facts : Calories 454.9, Fat 31, SaturatedFat 11.3, Cholesterol 89.3, Sodium 898.1, Carbohydrate 14.2, Fiber 3.4, Sugar 4.2, Protein 29.7
MICHOACAN BEEF WITH NOPALES
Make and share this Michoacan Beef With Nopales recipe from Food.com.
Provided by KlynnPadilla
Categories One Dish Meal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the flour to taste with salt and pepper; toss the meat to coat. Brown in hot oil, then add the onions and garlic and saute a couple of minutes until fragrant.
- Add the tomatoes, chipotles and stock. Bring to a boil, reduce heat, cover and simmer about 2 hours until meat is tender. About 15 minutes before the end of cooking time, add the nopales and sugar.
- Serve with warm corn tortillas.
Nutrition Facts : Calories 758.1, Fat 51.5, SaturatedFat 18.6, Cholesterol 177.1, Sodium 1132.6, Carbohydrate 21.2, Fiber 4.7, Sugar 6.7, Protein 51.6
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- Cut the meat into large chunks, or leave it on the bone if the hunks will fit in the pot you are using. Salt them well.
- Fill your pot with the lard and heat it to about 200°F or thereabouts. You might need more than 3 quarts. Remember, you will be able to reuse this lard later, and almost all of it will stay in the pot, so fear not.
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