Quesa Brie A Sp5 Recipes

Steps:

• Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
• Heat beef broth in a medium-sized pot and turn to a low simmer.
• Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
• Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
• Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
• Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
• Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
• Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 1/2 hours.
• Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
• Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes. Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.
• Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

Steps:

• Pre-heat oven to 375 degrees. Use butter to grease a muffin tin. Set aside.
• Heat the rest of the butter in non-stick skillet over medium heat. Slice onion and add to skillet. Turn heat down a little and let onions caramelize. Stir occasionally but allow onions to cook slowly and to brown gradually until they become soft, brown, and sweet. This should take about 20 minutes. Don't rush it!
• Slice apples and brie into 1/8 inch slices and set aside.
• It's time to layer -- in the muffin tin layer 2 potato slices on the bottom, follow with one apple slice, one slice of brie, a few caramelized onions, and repeat. You should do 3 layers and end with one potato slice on top. Dot each stack with butter and place in oven.
• Bake uncovered for 20 minutes or until top layer is golden brown. Take out of oven, let cool a few minutes, and use a spoon to carefully take potato stack out of muffin tin and onto plate. Enjoy!

Steps:

• Start by caramelizing your onions. Cut entire onion into 1/2 inch slices. Heat 1 tablespoon butter in a skillet and add onions stirring to coat. Cook slow and low until onions start to get soft, brown, and fragrant (about 15 minutes).
• Cut brie into one inch slices.
• Heat remaining butter in non-stick pan and place one tortilla in the pan over medium heat. Put a large spoonful of mashed sweet potatoes on tortilla and spread around. Place 2-3 slices of brie over potatoes. Add a spoonful of caramelized onions all over and top with another tortilla. Cook for 2-3 minutes until tortilla is golden brown then flip and cook the other side 2-3 minutes or until golden brown and cheese is warm and melted. Repeat this step with the other tortillas and ingredients.
• Transfer quesadilla to a plate, slice, and serve immediately.