With Cinco de Mayo right around the corner, it’s the perfect time to celebrate with a vibrant, flavor-packed feast. Marinated carne asada street tacos are a festive favorite that bring bold spices, juicy steak, and fresh toppings together in every bite. Whether you’re hosting a lively gathering or simply craving something delicious, this recipe guarantees an authentic taste of Mexico and plenty of fun for all.

What is Carne Asada?

Carne asada, which translates to “grilled meat” in Spanish, is a cornerstone of Mexican cuisine. Traditionally, it involves marinating beef and grilling it over an open flame.  Cooking meat like this results in juicy, flavorful slices that are perfect for tacos.  They’re tender perfect bites of meat in a handy street taco that’s perfectly portable.

What are Street Tacos?

Street tacos are the ultimate handheld treat. They’re found at bustling markets and roadside stands throughout Mexico. Unlike oversized restaurant tacos, they come in small corn or flour tortillas and are all about simplicity.  They consist of small bites of delicious meat, fresh toppings, and a squeeze of lime. The focus is on letting the quality of the ingredients shine.

Choosing the Perfect Cut of Beef

The secret to unforgettable carne asada starts with your meat selection. Flank steak and skirt steak are top choices because they’re flavorful and tender when properly marinated and cooked. I like a tender top sirloin steak.  Sirloin has lots of flavor and stays tender and juicy when grilled or quick cooked for tacos.  Make sure to look for cuts with a good balance of marbling and thickness to ensure you get juicy, succulent results.

Creating the Ultimate Marinade

An irresistible marinade is key to great carne asada. Start with fresh lime juice, garlic, olive oil, cumin and chili powder. Don’t forget salt and pepper! I mix all the ingredients in a zip top plastic bag.  Then I add the steak and let it marinade for at least two hours, or even overnight for extra flavor.

The Secret Marinade Ingredient

Ready for the game-changer? Add beer to your marinade! I don’t remember how we started adding beer to marinades for Latin and Tex-Mex recipes.  However, I do know that people would bring beer to parties where we told them not to bring anything.  Consequently, we had a lot of beer in the house during the grilling months.

Beer tenderizes the meat and infuses it with a subtle, malty depth  Combined with the all the other flavors of the marinade, beer elevates everything and adds a rich flavor to this carne asada recipe.  This makes every bite juicy and packed with flavor. Choose a light Mexican lager or a pale ale for best results.  The bubbles and enzymes work wonders on the steak.

Cooking to Perfection

If you’re grilling your meat, fire up your grill to high heat  Cook the marinated steak for 5-7 minutes per side, depending on thickness. You’re aiming for a nice char on the outside while keeping the inside tender and juicy. Let the meat rest for a few minutes before slicing to lock in those tasty juices.

If grilling isn’t an option, broiling is a fantastic alternative. Slice the steak into bite-sized cubes, lay them on a baking sheet, and broil for a few minutes until you get crispy edges and a rich caramelized flavor. Make sure to keep an eye on the meat to prevent overcooking!

No grill or broiler? No problem! Heat a skillet or cast iron pan to medium-high, add a splash of oil, and cook the marinated meat in batches. Overcrowding the pan prevents the meat from caramelizing.  By cooking in batches you’ll achieve a beautiful sear and keep those juices locked in.  This ensures every taco is packed with flavor.

Assembling Your Carne Asada Tacos

Warm up small corn or flour tortillas until they’re soft and pliable. I have warmed them in the oven if I need a large batch.  If it’s just me, I usually put them on the stove.  I have a gas stove and the open flame makes a nice smoky flavor to complement the meat. 

Pile on your carne asada, then top with sliced radishes, shredded or crumbled cheese, and a squeeze of lime. Add salsa or guacamole for extra zest, but keep the toppings minimal to let the steak shine.

Taking Your Tacos to the Next Level

Want to make your carne asada street tacos truly unforgettable? Try charring your tortillas on the grill, adding pickled red onions, or sprinkling on queso fresco. Pair your tacos with chilled margaritas, Mexican beers, or aguas frescas for a refreshing complement. Garnish with extra lime wedges and pickled jalapeños for added zest. Consider setting up a taco bar so everyone can build their own, making your celebration interactive and fun!

The best part about street tacos is their simplicity.  You don’t need a lot of ingredients.  The simpler the better.  Let the flavor of the beer marinated meat shine!  And you can use this marinade on any meat.  I’ve made pork and chicken tacos with this marinade.  It’s so versatile.

These beer marinated carne asada street tacos deliver a vibrant and layered flavor experience. The beer marinade infuses the steak with a subtle richness. It also tenderizes the meat.  This makes them juicy and savory with a hint of caramelization. Each taco bursts with rich flavors and slightly tangy notes created by the fresh lime.  Serve these tacos with some salsa or creamy guacamole. The combination is bold yet balanced, letting the quality of the steak and the marinade shine through.

For Cinco de Mayo, elevate your carne asada tacos with festive sides and drinks. Serve them alongside classic Mexican rice, refried beans, and a fresh corn salad to add color and texture to your spread. Offer a variety of salsas like roasted tomato, tomatillo, and mango  Finally, set up a taco bar!  This allows your guests to personalize their tacos.

Yield: 4

Carna Asada Street Tacos

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Nothing beats the delicious aroma and tender meat in our carne asada street tacos, served hot and bursting with flavor. Make your meal memorable.

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Ingredients

• 1 cup beer
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teapsoon black pepper
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 pound top sirloin
• 8 flour tortillas (street taco size)
• 4 ounces crumbled pepper jack cheese (or cheese of choice)
• 1/4 cup sliced radishes

Instructions

1. In a zip top plastic bag, combine the beer with the spices, olive oil, and lemon juice. Close the bag and shake to blend the marinade. Add the steak to the bag and close it removing as much air as possible. Refrigerate for at least an hour but 2 to 3 is best.
2. To Grill: Fire up your grill to high heat. Cook the marinated steak for 5-7 minutes per side, depending on thickness. You're aiming for a nice char on the outside while keeping the inside tender and juicy. Let the meat rest for a few minutes before slicing to lock in those tasty juices.
3. To Broil: Slice the steak into bite-sized cubes, lay them on a baking sheet, and broil for a few minutes until you get crispy edges and a rich caramelized flavor. Make sure to keep an eye on the meat to prevent overcooking!
4. To Pan Fry: Heat a skillet or cast iron pan to medium-high, add a splash of oil, and cook the marinated meat in batches. Overcrowding the pan prevents the meat from caramelizing. By cooking in batches you’ll achieve a beautiful sear and keep those juices locked in. This ensures every taco is packed with flavor.
5. To Serve: Warm up small corn or flour tortillas until they're soft and pliable. Pile on your carne asada, then top with sliced radishes, shredded or crumbled cheese, and a squeeze of lime.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 900Total Fat 49gSaturated Fat 16gUnsaturated Fat 33gCholesterol 128mgSodium 1365mgCarbohydrates 64gFiber 6gSugar 1gProtein 48g

*The calorise including the marinade which you don't eat.

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The post Elevate Carne Asada Street Tacos for Cinco de Mayo appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Are you ready to take your salad game to the next level? Meet the Steak Caprese Salad.  It’s a vibrant, hearty salad that celebrates the Italian classic with a hearty twist. This salad brings together juicy steak, creamy cheese, ripe tomatoes, and briny olives for a meal that’s as impressive as it is delicious.  This recipe uses a flavor packed lesser known cut of meat to take this salad over the top delicious.

What is Caprese?

Caprese is a classic Italian salad.   Originating from the sunny island of Capri in Italy, Caprese salad was born out of a love for local produce and the colors of the Italian flag.  Traditionally served as an appetizer, it’s made with ripe tomatoes, fresh mozzarella, and fragrant basil, all drizzled with olive oil.

Caprese became a beloved staple because it showcases how fresh ingredients can shine when paired together thoughtfully.  It symbolizes the freshness and flavors of the Mediterranean.

Selecting a Perfect Tender and Healthy Cut of Steak

Some think red meat isn’t good for you.  Granted too much red meat isn’t all that great, but that can be said of almost everything.  But adding steak to your Caprese not only boosts the flavor but also adds valuable nutrients. Steak is an excellent source of high-quality protein, iron, B vitamins, and zinc.  These nutrients support muscle growth, energy, and a healthy immune system. Choosing lean cuts can keep your meal both nutritious and satisfying.

To make your salad shine, opt for tender cuts like sirloin, filet mignon, or strip steak. For this recipe I selected a petit sirloin.  Look for bright red meat with a fine grain and minimal marbling. Grass-fed options offer a boost of omega-3s and tend to be leaner.  This makes them a great pick for health-conscious cooks.

Petit sirloin looks like a filet mignon. However, it has more flavor and is more forgiving.  But it’s just as tender and delicious.  Try sprinkling your steaks with a robust Tuscan spice blend before pan frying. This simple step infuses the meat with aromatic herbs and spices, creating a savory crust that pairs perfectly with the fresh elements of a Caprese salad.

Pan frying the steaks quickly at a high heat locks in juiciness. It also ensures a tender bite, making your Steak Caprese Salad both hearty and bursting with Mediterranean flair.  It also is a healthier way to cook the steaks as opposed to pan frying.  Grilling would also work well and add a delicious crust to your steak.

Burrata vs Mozzarella

Burrata and mozzarella may look similar, but they offer different textures and flavors. Mozzarella is firm and milky making it perfect for slicing. Burrata has a soft, creamy center that oozes out when cut.  This cheese brings a luxurious richness to any salad.

For this recipe, I opted for some mozzarella pearls.  They are bite-sized balls of fresh mozzarella that add a playful touch to your salad. Their small size makes them perfect for tossing into dishes, ensuring each forkful gets a burst of creamy goodness.  Sometimes they come marinated which makes them even more delicious.  And that marinade makes for a flavor packed dressing for your salad.

Kalamata Olive vs Black Olives

Kalamata olives are known for their dark purple color, almond shape, and bold, tangy flavor.  They are naturally ripened on the tree and then cured in red wine vinegar or brine, which gives them a bold, tangy, and slightly fruity taste.

Black olives tend to be milder and have a softer texture. They are often picked before they’re fully ripe and then processed with lye and canned in a salt solution.  This results in a milder, less complex flavor and softer texture.  While both add depth, Kalamata olives bring a more intense and slightly fruity note to your salad.

Assembling Your Steak Caprese Salad

First, make the dressing.  In a cruet or mason jar combine the Tuscan spices with the vinegar, the yogurt, and the water.  Shake the container well to combine and refrigerate until you’re ready to serve the salad.

Next, pan fry your steaks.  Sprinkle them with your favorite Italian or Tuscan spice blend, salt, and pepper.  Place them in a skillet over medium-high heat for 4 to 5 minutes per side. Cook the steaks until your steak reaches the temperatures below for your desired doneness listed below:

• Rare: 115–120°F (cool red center)
• Medium Rare: 125–130°F (warm red center)
• Medium: 135–140°F (warm pink center)
• Medium Well: 145–150°F (slightly pink center)
• Well Done: 155°F and above (little or no pink)

Remove the steak from the pan and place it on a plate.  Tent with foil and let the steak rest.  They will continue to cook as it rests, which should bring it to the perfect temperature.  Resting steak after cooking is crucial.  It allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite. If you cut into the steak too soon, the juices will run out, leaving the steak dry and less enjoyable.

Prep the rest of the salad while the steaks are resting. Slice the cherry or Roma tomatoes, red or sweet onion, coarsely chop the Kalamata olives, and chop or tear the basil.  You toss all the salad ingredients in a large bowl.  Alternatively, you can arrange a layer of lettuce on the plate and top with tomatoes, onion, olives, mozzarella pearls.  After the steak has rested, slice it against the grain and arrange several slices on top of each salad.  Slicing the steak against the grain shortens the muscle fibers which makes the meat easier to eat. 

Enhancing the Flavor Profile of this Steak Caprese Salad

For an extra punch, add a handful of arugula.  The spiciness of this rocket lettuce would elevate your salad.  You can also try using radicchio for additional color and flavor.  When making the dressing try using a balsamic vinegar or glaze. Next, try adding additional flavor with a drizzle of pesto. Or scattering toasted pine nuts for added crunch to amplify the Mediterranean flair.  Finally, make sure to sprinkle some freshly ground black pepper or some crushed red pepper flakes on top for a spicy kick.

This steak has all the flavors of a caprese but in a hearty, dinner salad form.  The ripe and tangy tomatoes are elevated by the creamy mozzarella pearls.  The briny olives highlight the Tuscan seasoning in the steak.  And the dressing is simple but perfectly delicious on top of this salad.  All on a bed of crisp and cool lettuce.  You an make this salad any time of year but is even better when the steak is grilled, offering that smoky flavor to this already delicious salad.

Yield: 4 servings

Steak Caprese Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Healthy eating doesn't have to be boring. With steak Caprese salad, you blend freshness and protein into a dish that feels like a treat after a long day.

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Ingredients

• 1 pound petite sirloin
• 4 teaspoons Tuscan spices
• 6 cups Romaine lettuce, torn
• 5 large Roma tomatoes, diced
• 1 cup thinly sliced red onion
• 6 ounces fresh mozzarella pearls
• 1 cup sliced Kalamata olives
• 2 tablespoons Tuscan spices
• 1/3 cup red wine vinegar
• 2 tablespoons nonfat yogurt
• 1 cup water
• salt and pepper to taste

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the steaks with 1 teaspoon of Tuscan spice blend on each side. Place in the skillet and cook 4 to 5 minutes per side or until the desired degree of doneness has been reached. Allow to rest 5 minutes before slicing.
2. Combine the next five ingredients (lettuce through Kalamata olives) in a large mixing bowl and toss.
3. Combine the remaining ingredients in a salad cruet shake well until the yogurt is incorporated and smooth or small mixing bowl and stir with a whisk until smooth.
4. Divide the lettuce mixture evenly between 4 plates. Thinly slice the steaks and top each plate evenly with the slices. Drizzle with dressing and serve with bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 515Total Fat 32gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 16gCholesterol 132mgSodium 583mgCarbohydrates 16gFiber 5gSugar 7gProtein 41g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I made some cute monster meatball sliders for this event.  They had fun pimento stuffed olives as the eyes.  Then I made some beef and pumpkin pasties.  Finally, when I was searching for some creepy recipes with eyes to make for this event and saw all kinds of recipes with eyes in them.  There were a lot of sweet pies using cherries and carved apples as eyes.

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This got me thinking about those monster sliders and a meat pie.  Why can’t I make a meat pie with eyes?  At first, I was going to make a full meat pie, but knew the hubs wouldn’t really go for it.  Then I thought about the pasties and turned them into these monster meat pies.

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What is a Meat Pie?

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A meat pie is pretty much what it sounds like.  It’s a savory pie filled with minced or chopped meat encased in a pastry crust. Sometimes there’s veggies and maybe some cheese.  I mean, a stromboli is basically a meat pie, right?  Meat pies come in various shapes and sizes, from handheld pasties to large family-style pies. They’re hearty, portable, and endlessly customizable thus making them a classic comfort food around the world.

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Early versions appeared in ancient Egypt and Greece.  Bakers used dough as a vessel to cook and preserve meats. The brilliantly frugal concept traveled across Europe as explorers wandered the globe.  They gained a lot popularity in medieval England, where pies became a staple at feasts and in everyday fare.

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Just like all good recipe ideas, different regions developed their own unique versions.  There’s Cornish pasties in England, tourtière in Canada, and empanadas in Spain and Latin America. The meat pie’s enduring popularity is a testament to its simple, satisfying nature and its ability to evolve with local flavors and traditions.

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Traditional Meat Pie Filling

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Classic meat pie fillings typically feature beef or lamb. This is combined with slow-cooked with vegetables like onions, carrots, and peas.  Sometimes there are potatoes and a flavorful gravy with the meat and veggies. Seasoning varies by region.  Worcestershire sauce is typical in British pies, allspice in Caribbean versions, and Latin empanadas are minced beef and might include hard boiled eggs. The filling should be rich and savory.  There should be enough sauce to keep the interior moist but not soggy.

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Ingredients for the Meat Filling

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I used leftovers for my filling. I wanted these meat pies to be fun and not complicated with a fancy filling.  So, mine are filled with some leftover roast beef and some Havarti cheese slices.  I considered adding some of the leftover mashed potatoes maybe mixed with some cheddar cheese.  But then I thought the mashed potatoes might dry out like they do when you reheat them.

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Some fun fillings you might have on hand is rotisserie chicken, leftover ham, or some leftover steak or meatballs.  If you have some roasted or sauteed veggies they could go in there, too.  If you have some salsa or leftover gravy would make a sauce to keep them moist on the inside.  Then there’s a plethora of cheeses you can sprinkle in there, too.

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Making the Simple Pastie Dough

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I used a simple pastie dough used for the beef pasties I mentioned above.  It’s made with simple ingredients and is easy to prepare.  I make mine in the food processor and it comes together in minutes.  Save the scraps.  You will need them for the eyes.

Ingredients – flour, butter, shortening, salt, water

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Make sure the butter and shortening are cold.  I keep butter in the fridge and now I keep some of those shortening sticks in there, too, so I can whip these up any time I want.  Cube the butter and vegetable shortening.  Toss them in the bowl of a food processor with the flour and the salt.  Pulse until the mixture resembles a coarse meal. 

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With the processor running, drizzle the water a tablespoon at a time until the mixture forms a ball.  Remove to a work surface and knead lightly to form a smooth ball.  At this point, you can roll and cut your rounds and refrigerate.  Or you can wrap it in plastic and roll it out later.

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Assembling the Monster Meat Pasties

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Preheat your oven to 375 F.  If you haven’t rolled out your dough, then lightly flour a work surface and roll out the chilled dough to about 1/8-inch thickness. I used a hamburger patty press as the pattern for my circles.  It’s about 5 inches wide.  You can make yours smaller or larger.  It’s entirely up to you how big to make them.  If you make them small, I would adjust the size of the olive for the eyes.

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Cut a slice of Havarti into 4 strips.  Stack 2 and place them on one side of the dough.  Top with about 1/4 cup of shredded beef, (or chicken, diced ham, or roasted veggies, etc.) and top with the other two slices of Havarti cheese.

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Brush the edges with a little water, fold the dough over to form a half-moon shape.  I didn’t crimp the edges to seal them.  Monsters don’t usually heave crimped heads, so I pressed the edges tightly to make sure they sealed. 

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Once I filled all my pies, I set out to make the eyes.  I used pimento stuffed queen olives for the eyes on top of the pies.  If you’re making smaller pies, use smaller olives.  A whole olive is too large, so cut them in half.  Using a 1 1/2 inch biscuit or cookie cutter, cut out the scraps to make an eyelid for each pie. 

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Press the olive half onto the top of the pie.  Brush around the olive with egg wash, and them arrange the small circle of pastry dough on top of the olive.  Press the eyelid dough onto the top of the pie making sure they stick together.

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Ingredients to Use for Eyes on Top of the Pie

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Monster meat pies are all about having fun with your food and getting the kids involved. Like I said, I used queen pimento stuffed olives. But there’s also almond, blue cheese, feta, and jalapeno stuffed olives.  Or you can try some black olives.  If they’re large enough you can stuff them with a bit of cheese or bell pepper. 

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There are pearl onions or cherry tomatoes for a different color of eye.  You can try some mozzarella balls, but they might melt too much.  Then there’s the whites from a hard-boiled egg.  If you’re making some deviled eggs for your party, you can easily trim the round ends off to use for eyes.  Or you can totally skip the eye lid and just put an olive or two on top of the pie.

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Baking and Serving these meat pies

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Brush the tops of the pies with a beaten egg for a golden finish.  Bake at 375 F for 25–30 minutes, or until the pastry is golden brown and crisp.  Make sure to let the meat pies cool for a few minutes before serving. They’re best enjoyed warm, with a side of simple green salad or a tangy tomato relish.

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What do these monster meat pies taste like?

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Monster meat pies are a playful twist on a classic hand pie.  The pastry is easy to make. It is perfectly flaky, buttery, and delicious.  The roast beef and cheese in mine hit the spot!  The rich roast beef has all the flavor of the herbs and spices it simmered with.  It is elevated by the crispy, buttery pastry.  Then the Havarti is salty and creamy with an earthy flavor.  It’s an elevated beef and cheddar pie.

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Whether you’re baking for a Halloween party, a family dinner, or just treating yourself, these pies are sure to bring smiles to the table. Don’t be afraid to experiment with your fillings and decorations.  The best part about homemade pies is making them your own. You can double the dough recipe and store some in the freezer to make meat pies any time you want.  And use whatever filling you have on hand!

Yield: 8

Monster Meat Pies

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 25 minutes

Serve up some shivers at your next get-together with Monster Meat hand Pies. They bring lively conversation and spooky snacking to the table. Try making them for your Halloween party and see everyone’s reactions.

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Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup cold butter
• 1/4 cup cold shortening
• 1/2 cup cold water
• 2 cups shredded roast beef
• 8 slices havarti cheese
• 1 egg

Instructions

1. Cube the butter and vegetable shortening. Toss them in the bowl of a food processor with the flour and the salt. Pulse until the mixture resembles a coarse meal.
2. With the processor running, drizzle the water a tablespoon at a time until the mixture forms a ball. Remove to a work surface and knead lightly to form a smooth ball. At this point, you can roll and cut your rounds and refrigerate. Or you can wrap it in plastic and roll it out later.
3. Preheat your oven to 375 F. If you haven’t rolled out your dough, then lightly flour a work surface and roll out the chilled dough to about 1/8-inch thickness. I used a hamburger patty press as the pattern for my circles. It’s about 5 inches wide. You can make yours smaller or larger. It’s entirely up to you how big to make them. If you make them small, I would adjust the size of the olive for the eyes.
4. Cut a slice of Havarti into 4 strips. Stack 2 and place them on one side of the dough. Top with about 1/4 cup of shredded beef, (or chicken, diced ham, or roasted veggies, etc.) and top with the other two slices of Havarti cheese.
5. Brush the edges with a little water, fold the dough over to form a half-moon shape. I didn’t crimp the edges to seal them. Monsters don’t usually heave crimped heads, so I pressed the edges tightly to make sure they sealed.
6. I used pimento stuffed queen olives for the eyes on top of the pies. If you’re making smaller pies, use smaller olives. A whole olive is too large, so cut them in half. Using a 1 1/2 inch biscuit or cookie cutter, cut out the scraps to make an eyelid for each pie.
7. Press the olive half onto the top of the pie. Brush around the olive with egg wash, and them arrange the small circle of pastry dough on top of the olive. Press the eyelid dough onto the top of the pie making sure they stick together.
8. Brush the tops of the pies with a beaten egg for a golden finish. Bake at 375 F for 25–30 minutes, or until the pastry is golden brown and crisp. Make sure to let the meat pies cool for a few minutes before serving

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 451Total Fat 29gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 11gCholesterol 113mgSodium 1006mgCarbohydrates 25gFiber 1gSugar 0gProtein 21g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

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This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

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#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

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Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

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Cute and seasonal with a hint of heat, this Pumpkin Cheese Ball is a crowd-pleasing appetizer that’s perfect for fall.

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Harry Potter Pumpkin Pasties

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Cute and seasonal with a hint of heat, this Pumpkin Cheese Ball is a crowd-pleasing appetizer that’s perfect for fall.

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It’s always fun to travel from your kitchen and try a new cuisine or recipe from another country.  That’s what I’m doing today.  In celebration of Africa Day, I decided to try something new and different.  I wandered Pinterest to see what really appealed to me and the hubs. 

I considered making an African sweet potato stew but wasn’t sure he would be up to it.  Then I found this parsad which would make a dish to take to work for breakfast.  I toyed with making some chermoula for grilled lamb chops, but then I stumbled on Ethiopian beef tibs.  It’s easy and packed with so much flavor from the berbere spice mix.  I’ve used berbere before so it wasn’t new to me.  But beef tibs is definitely new to me.

Africa Day is on May 25th every year.  Now known as the African Union (UA), African Day commemorates the founding of the Organization of African Unity (OAU) which came into being in 1963. Africa Day celebrates African unity and progress while reflecting on the continent’s rich history and diverse cultures. They celebrate their social, political, and economic achievements as well as its contributions to the world in art, music, and culinary traditions. African cuisine stands as a vibrant reflection of the continent’s heritage.

What is Ethiopian Beef Tibs?

Ethiopian Beef Tibs has bold flavors and simplicity. It consists of succulent beef pieces infused with vibrant spices and sautéed. Beef tibs includes aromatics like garlic and onions. It incorporatess berbere, which is Ethiopia’s signature spice mix. Like masalas in India, berbere differs from family to family.  I made a blend to serve with my crispy berbere pork chops and used the same blend of spices for this recipe, too.

Historically, tibs were served as a gesture of respect and honor. It is often reserved for special guests or significant celebrations symbolizing warmth, community, and the joy of sharing a delicious meal.  Families pass down their beef tibs recipes from generation to generation. Each one adds their own spin to the dish.  As fresh meat was easier to come by for a family in Ethiopia, the popularity of this dish grew from just special occasions to family dinners.

What is Berbere Spice Mix?

Berbere is the heartbeat of Ethiopian cooking.  It is a fiery and aromatic spice blend. It delivers depth and complexity to dishes. Its name, derived from the Amharic word for pepper, reveals its spicy nature. However, this spice mix has more flavor than heat alone. Berbere typically combines chili powder, fenugreek, garlic, coriander, and an array of other spices.  All of these spices create a harmony of smoky, sweet, and earthy flavors. It’s great in stews, sautéed meats, and even lentil dishes.

Ingredients to Make Berbere Spice Mix

To create an authentic berbere spice mix at home, you’ll need:

Whole spices – coriander seeds, cardamom pods, whole allspice, fenugreek seeds, whole cloves, stick cinnamon, black peppercorns, onion flakes

Ground spices – turmeric, cayenne pepper, paprika

Ingredients to Make Ethiopian Beef Tibs

Pantry ingredients – berbere spice, onion, canned diced tomatoes, tomato sauce, beef broth

Refrigerator ingredients – butter, jalapeno, fresh ginger, garlic

Instructions to Make This Beef Tibs Recipe

Start with making the berbere spice blend.  Place the whole spices in a skillet and toast over medium-high heat.  Stir the spices frequently so they don’t burn.  When they begin to become aromatic, remove them from the heat.  Let them cool to room temperature.

Pour the spices into a spice grinder.  Add the onion flake and the ground spices and grind to a fine powder.  If you don’t have a spice grinder you can use a coffee grinder.  I’m lucky enough to have received a wonderful spice grinder for Christmas.

Season the beef with salt and pepper. Next, toss it with 1 tablespoon of the berbere spice mix.  Heat a pan over medium-high heat and add the olive oil and butter to the pan.  When the oil is hot, add the beef and fry until browned on all sides. 

Stir in the onion, jalapeno, grated ginger, and garlic and continue to sauté until the onions are tender. Add the tomatoes, tomato sauce, beef broth, and berbere spices.  Simmer until the beef is tender, about 20 to 25 minutes.

Serving This African Beef Recipe

Ethiopian Beef Tibs goes best with injera which is a sourdough flatbread made from teff flour.  They use the bread as a utensil to eat the beef tibs. This adds to the communal spirit of Ethiopian meals as people sit around the pot of beef in the center and every dips into the beef with their injera.   I didn’t get injera so I served mine with steamed rice.

You could serve it with some jollof rice which is rice cooked in spices and a tomato-based sauce.  Even though it’s typically the main dish, it would go well with these beef tibs.  There’s also Nigerian coconut rice which has similar spices as berbere.  South African yellow rice would really make the colors of the beef stand out.  It’s made with turmeric, brown sugar, and sultanas.  Nigerian rice and beans black-eyed peas for a simpler yet delicious base for the beef.  Or try a Kenyan pilau that is made with herbs and spices and fresh tomatoes.

Other African Recipes to Celebrate Africa Day

There are some other great recipes to make in celebration of Africa Day.  The first that comes to mind is Jollof Rice.  It’s a West African favorite rice dish that is spiced with tomatoes, peppers, and onions.  Another great recipe is South African Bobotie.  It’s a casserole made with meat, bread, jam, chutney, and curry powder to name a few.  The casserole is topped with a savory custard topping similar to a quiche base.

Of course, you can’t skip Moroccan Tagine.  It’s a slow-cooked stew featuring meat, vegetables, and fragrant spices cooked in a traditional earthenware pot.  Another great meat recipe is Kenyan Nyama Choma.  It’s a simple recipe for grilled meat seasoned with simple spices.  The slow cooked meat is then charred on the grill for added flavor.  If you’re looking for something more interesting try Nigerian Egusi Soup.  It’s made with ground melon seeds, of all things.  There’s also leafy greens like spinach, whatever meat you have on hand, and some heat from scotch bonnet peppers.

There’s so much about African cuisine that I don’t know.  But what I do know is that it has the most interesting combination of flavors.  There’s a suya spice that calls for ground peanuts as the base.  I’ve made an African beef and peanut stew that was rich and delicious.  And also called for berbere seasoning.  I have found several recipes where they use peanuts.

They also use millet and sorghum as a grain.  I’ve tried both and they’re tasty and worth trying at least once.  African cuisine includes yams and sweet potatoes.  No, they’re not the same.  And they use quite a bit of leafy greens and okra.  African cuisine often combines what we would call sweet and savory spices together.  The berbere calls for allspice and cloves along with coriander and fenugreek.

What does this Ethiopian beef tibs recipe taste like?

It has so much flavor.  The beef is tender and the sauce is full of so much flavor.  The onions, jalapenos, garlic, and ginger combined with the tomatoes and tomato sauce make a rich and delicious base for the tender beef coated in berbere seasoning.  The berbere adds such a flavor packed punch to the whole dish.  It’s a well-rounded beef recipe with so much flavor and a little bit of heat.  Served over rice, it’s a hearty and delicious dinner that’s on the table quickly and easily.

Yield: 4

Ethiopian Beef Tibs

Cook Time: 40 minutes

Total Time: 40 minutes

From the sizzling sound of the meat hitting the skillet to the irresistible aroma filling the air, there's something captivating about Ethiopian Beef Tibs. Experience it for yourself and see what the buzz is all about.

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5.0 Stars (1 Review)

Ingredients

For the Berbere spice

Toggle ingredient group

• 1 tablespoon coriander seed
• 1 tablespoon cardamom pods
• 1 tablespoon whole allspice
• 1 tablespoon fenugreek seeds
• 1/4 teaspoon whole cloves
• 1 inch piece of cinnamon
• 1 tablespoon black peppercorns
• 1 tablespoon sea salt, ground
• 1 tablespoon turmeric
• 1 teaspoon cayenne powder
• 2 tablespoon paprika
• 1 tablespoon onion flakes

For the Beef Tibs

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• 2 pounds beef cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons berbere spice blend divided
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 1/2 cups chopped onion
• 3 tablespoons finely diced jalapeno
• 1 tablespoon freshy grated ginger
• 2 tablespoons finely chopped garlic
• 14 ounce can of diced tomatoes
• 8 ounce tomato sauce
• 1 cup beef broth

Instructions

For the Berbere spice

1. Toast the coriander, cardamom, allspice, fenugreek, cloves, cinnamon stick, and peppercorns in a skillet over medium high heat until fragrant. Cool to room temperature and place in a spice grinder with the salt, turmeric, cayenne, paprika, and onion flakes and grind until fine.

For the beef tibs

1. Sprinkle the beef with one tablespoon of the berbere spice. Heat a skillet over medium-high heat and add the vegetable oil and butter to the pan. When the butter melts add the beef and brown on all sides.
2. Stir the onion, jalapeno, grated ginger, and garlic into the pan and sauté , for about 5 to 7 minutes or until the onion softens. Add the diced tomatoes, tomato juice, and beef broth and simmer 20 to 30 minutes or until the beef is tender.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 813Total Fat 50gSaturated Fat 19gTrans Fat 2gUnsaturated Fat 26gCholesterol 205mgSodium 2715mgCarbohydrates 29gFiber 10gSugar 10gProtein 66g

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The post Quick and Easy Ethiopian Beef Tibs Recipe appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love pot roast.  It’s a classic comfort food that is perfect for a cozy family dinner or impressing guests. Now, the best thing about pot roasts lies in its simplicity and adaptability.  You can customize your pot roast recipe with your favorite vegetables, herbs, and spices. I’ve made onion mustard roast beef and even Memphis BBQ pot roast sandwiches.  And they’re fairly easy to make, but they do take a while to cook.  The key to a truly scrumptious pot roast is slow-cooking which allows all the ingredients to meld together into a rich, aromatic masterpiece.

And this one has three types of mushrooms that bring so much flavor to the tender beef.  But they also make for the most delicious gravy you’ve ever tasted!  It’s rich, earthy, and packed with so much flavor you will want to stick a straw in there and just drink it straight from the pot.

What are Mushrooms?

Mushrooms are a type of fungi that come in many varieties, each with its own unique flavor and texture. They are a versatile ingredient that can enhance the taste of a wide range of dishes, from soups to sauces and everything in between.

How Many Types of Mushrooms Are There?

There are over 14K known types of mushrooms but only about 2K of them are edible.  And each of those edible mushrooms brings a distinct flavor profile to the dish.  Some of the most popular culinary varieties include button, cremini, portobello, oyster, chanterelle, and trumpet mushrooms. 

Button mushrooms, have a mild flavor and firm texture. They are incredibly versatile and can be used in a wide range of dishes like this one pot mushroom and herb rice.  Cremini mushrooms (AKA baby bella mushrooms) are similar to button mushrooms but  are slightly firmer and darker in color.  They’re great in recipes like mushroom risotto and boeuf bourgignon.  Portobello mushrooms are mature cremini mushrooms and have a large, flat cap with a robust flavor and meaty texture. They are often used as a vegetarian substitute for meat in burgers and steaks.

Some popular Asian mushrooms are shiitake.  They’re known for their rich, umami taste and meaty texture. Shiitakes are often dried and rehydrated, which intensifies their flavor even further.  Next there’s oyster mushrooms that are named for their oyster-shaped cap.  They have a delicate texture and mild, slightly sweet flavor which is perfect for asparagus with mushrooms and thyme. Finally, there’s enoki mushrooms.  These have a long, thin stem with a small, white cap, a crunchy texture, and mild flavor. 

Some other common mushrooms are chanterelle, morel, porcini, and trumpet mushrooms.  Chanterelles are golden mushrooms with a fruity, nutty flavor and firm texture. They are prized for their culinary uses in gourmet dishes.  Morels have a honeycomb-like appearance.  They have a rich, earthy flavor and are commonly foraged.  Porcini mushrooms have a strong, nutty flavor and are especially delicious in soups and sauces.  Finally, the trumpet mushroom has a dark, smoky flavor.

Cleaning Mushrooms

Cleaning mushrooms is an essential step to ensure that no dirt or debris ends up in your dish. Use a damp cloth or paper towel to gently wipe each mushroom.  I know there’s a debate about washing or not washing your mushrooms.  While not entirely forbidden some experts advise against washing them in water.  If you wash them, just do a gentle rinse and be sure to dry them immediately to prevent them from becoming waterlogged.

Alton Brown did a whole bit on his Good Eats cooking show about this.  The amount of water that the mushroom absorbed was nominal.  It didn’t really alter the mushroom flavor or texture.  I rinse mine under cold water.  Then I shake them dry before chopping if they’re super dirty.

Choosing the Right Mushrooms

For this recipe, I used a mix of button, shiitake, and cremini mushrooms.  The first time I made this recipe, I purchased a stir fry package which had white, cremini, and shiitake in there.  For this version I purchased 16 ounces of each type of mushroom.  Feel free to use your favorite mushrooms in your pot roast recipe.  I find that these three provide a fantastic blend of flavors and textures that complement the rich pot roast.

Make sure to select fresh, firm mushrooms for the best results. You want to look for mushrooms that are smooth and plump.  Make sure they are free of blemishes or soft spots. The caps and stems should be dry and firm.  Sometimes our mushrooms are in the fridge for a little too long.  They start to darken and sometimes turn slimy.  If they’re slimy, they’re no good.  But if they’re just a little dark, then I think they’re perfectly fine for this recipe.  They’re going to cook with the roast and will soften anyway.

Slow Cooker vs Oven Braise vs Instant Pot

When it comes to cooking pot roast you have three main options.  Originally, I made this as an oven braised pot roast recipe.  If you have the time, then by all means do this.  It makes for a richer flavor.  The broth has the ability to reduce and concentrate a little for a richer flavor.

Next, there’s the slow cooker approach, which is an easy, hands-off approach.  Slow cooking a pot roast allows the meat to cook at a low and consistent temperature.  The extended cooking time enables the flavors of the ingredients to meld together.  This creates a rich and deeply satisfying taste. It also provides the advantage of hands-off preparation.  It gives you free time to spend time with family and friends. 

Finally, there’s the pressure cooker or InstantPot method of cooking.  This is like slow cooker but on steroids.  First, it lets me brown the meat in the same pot I used to cook it in.  You can’t brown in a traditional slow cooker.  Second, it’s hands off like the slow cooker.  I brown the meat, add the mushrooms, herbs, and liquids, fasten the lid, and let the electronic pressure cooker do the work. 

The biggest benefit is the short cooking time.  For this mushroom pot roast recipe, I cooked it for 90 minutes and let it naturally release until the mashed potatoes were done.  Then I released any remaining pressure, thickened the gravy, sliced the meat, and served!

Ingredients for three mushroom pot roast

There’s nothing complicated about this recipe.  It has simple ingredients you can find at any grocery store.

Pantry ingredients – olive oil, wine, beef broth, tomato paste, diced tomatoes, garlic, bay leaves, water, cornstarch

Refrigerate ingredients – chuck roast, mushrooms, fresh thyme, fresh rosemary

Instructions to make this pot roast recipe in the Pressure cooker/InstantPot

Set the pot to sauté and preheat on high.  Add the olive oil and swirl to coat the bottom of the pot.  Sear the roast on all sides and remove it to plate.  Stir in the mushrooms and cook until they release their juices and being to brown.  Add the red wine and scrape any browned bits from the bottom of the pan.  Cook until the wine reduces by half.

Stir in the garlic, thyme, and rosemary and sauté for a few minutes.  Return the roast to the pan.  Add the bay leaves and pour the beef broth over top and fasten the lid making sure the valve is closed.  Set the pot to cook on high for 90 minutes with a natural release.

This Three Mushroom Pot Roast REQUIRES mashed potatoes.  I mean, I bought No Yolks noodles but felt it necessary to have potatoes to make that little gravy swimming pool to hold more mushroom gravy goodness.  The gravy is rich, earthy, and full of rosemary and thyme flavor.  The roast is perfect tender and was easier to cut into chunks than slices because it was fork tender.  It’s a delicious roast for slow Sunday supper or a dinner party with friends and family.

Instructions for oven braising and slow cooker are listed in the recipe card below. 

Yield: 4 servings

Three Mushroom Pot Roast

Cook Time: 8 hours

Total Time: 8 hours

Looking for a new twist on classic pot roast? Try this Three Mushroom Pot Roast packed with umami flavors and comfort.

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5.0 Stars (1 Review)

Ingredients

• 2 pound chuck roast
• 4 cups white mushrooms, thickly sliced
• 3 cups cremini mushrooms, thickly sliced
• 1 cups shiitake mushrooms, sliced
• 1 cup dry red wine
• 2 - 4 cups fat free beef broth
• 1 T tomato paste
• 14 ounces canned tomatoes, undrained
• 5 cloves garlic, peeled
• 4 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 to 3 bay leaves
• 1/2 cup water
• 2 - 3 tablespoon cornstarch

Instructions

1. Set the pot to sauté and preheat on high. Add the olive oil and swirl to coat the bottom of the pot. Sear the roast on all sides and remove it to plate.
2. Stir in the mushrooms and cook until they release their juices and being to brown. Add the red wine and scrape any browned bits from the bottom of the pan. Cook until the wine reduces by half.
3. Stir in the garlic, thyme, and rosemary and sauté for a few minutes. Return the roast to the pan. Add the bay leaves and pour the beef broth over top and fasten the lid making sure the valve is closed. Set the pot to cook on high for 90 minutes with a natural release.

Notes

Oven Braising:
Preheat your oven to 350 degrees. Heat a Dutch oven over medium-high heat and add the olive oil swirling to coat the bottom of the pan. Sear the roast on all sides and remove it to plate. Stir in the mushrooms and cook until they release their juices and being to brown. Add the red wine and scrape any browned bits from the bottom of the pan. Cook until the wine is reduced by half.
Stir in the garlic, thyme, and rosemary and sauté for a few minutes. Return the roast to the pan. Pour the beef broth over top, cover with the lid, and braise in the oven for 3 1/2 to 4 hours. Remove the roast from the pan and put the pan on the stove and bring the mixture to a boil. Stir the cornstarch and water together and stir into the mushroom mixture and simmer until thickened.

Slow Cooking:
Follow the instructions through adding the garlic and herbs to the pan. Put the roast in the liner of the slow cooker and pour the mushroom mixture on top of the roast. Add the beef broth, place the lid on top, and cook on low for 9 to 10 hours or on high for 6 to 7 hours. To thicken the gravy, remove the roast, and ladle the broth into a saucepan. Bring to a boil, stir in the cornstarch slurry, and simmer until thickened.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 487Total Fat 25gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 13gCholesterol 125mgSodium 1392mgCarbohydrates 17gFiber 4gSugar 6gProtein 45g

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The post Surprise Your Taste Buds with Three Mushroom Pot Roast appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This stir-fry is truly DELICIOUS!! I had this idea in my head of how I wanted it to taste and FINALLY this one actually tasted like that. I was so impressed with myself. The flavors were spot on and fantastic!! I couldn’t wait for lunch the next day so I could eat it again!! That’s a rare occasion. I eat dinner for lunch all the time, but I rarely am that excited about eating leftovers for lunch. This was seriously that good.

The best part about this, for me, is the simple fact that eye of round is typically in the marked down meat section at my grocery.  Not many know what to do with it, me included.  But used in a stir-fry recipe, it’s tender and very low in fat!  As an added bonus, I think we have 4 packages in the freezer still.  It’s perfect for stir-fry, beef stroganoff, slow cooking, braising, and pressure cooked like this Mongolian beef.  I used it for my Swiss Steak recipe.  So, don’t shy away from a cut of meat because you don’t know what it is.  Google is your friend in this area.

What is Stir-Fry?

Stir-frying is a Asian cooking technique that involves quickly cooking ingredients in hot oil while stirring continuously. The method ensures that the food retains its vibrant colors, crisp textures, and nutritional value. It’s a versatile technique that can be used to prepare a variety of dishes, from meat and seafood to vegetables and tofu. 

I’ve taken this method and applied it to multiple types of cuisines like Cajun, Latin, and even European.  I’m a firm believe that stir-fry is not just an Asian dish.  It’s a great cooking method to put a healthy and quick meal on the table on the busiest of weeknights for your family.  Swap the sauce, the meat, the veggies, and think outside of Asia to get creative with this versatile method of cooking.

What is Oranges and Lemons Day?

Oranges and Lemons Day is an English celebration.  The story goes that boatloads of oranges and lemons were brought to Clare Market which prompted the employees in the Clement’s Inn to customarily hand them out to the residents.  In the early 1900s a reverend had the bells of the St. Clements Danes Church restored.  On March 31, 1920 the bells were blessed and covered with oranges and lemons before playing the song from the Oranges and Lemons nursery rhyme from the 1700s which has a line that says, “oranges and lemons/say the bells of St. Clements.”  While the first day this was celebrated was March 31, it has since been loved to the 4th Thursday of March.

Do oranges and ginger go well together?

The combination of orange and ginger creates a harmonious blend of sweet and spicy flavors that elevate any dish. The zesty aroma of orange complements the warm, pungent flavors of ginger which results in a tantalizing stir-fry experience. When used in this beef stir-fry recipe, these ingredients add a layer of complexity that transforms these simple ingredients into a gourmet dinner.

What Cuts of Beef are Good for Stir-Fry?

Choosing the right cut of beef is essential for a successful stir-fry. If you pick the wrong cut, the meat could be tough or dry.  Either one would make this stir-fry recipe not delicious and something you probably wouldn’t make again.  You wouldn’t realize that the cut of meat might have been the reason your recipe didn’t turn as tasty as mine did.

The best cuts are those that are tender and cook quickly.  I’ve used eye of round in this recipe, but I’ve also used chuck steak and top round in stir-fry recipes.  For Latin or Tex-Mex recipes, I like using flank or skirt steak especially after marinating the meat.  Finally, you could use a tender sirloin for stir-fry recipes.  These cuts are well-marbled which ensures that the beef remains juicy and flavorful through the high-heat stir-fry style of cooking.

What are Good Vegetables for Stir-Fry Recipes?

A good stir-fry dish is colorful and packed with a variety of vegetables.  You want a mixture of flavors and textures in a great stir-fry recipe.  My stir-fry recipes usually start with bell peppers and onions, but for this I went with more Asian inspired vegetables like baby corn and water chestnuts.  And I added some broccoli for more flavor and crunch.

There are a wealth of vegetables to use in stir-fry recipes.  Sometimes I add in some snap peas or snow peas for a more sweet and crunchy texture.  Carrots are a little tricky in story fry recipes because they take longer to cook than most.  However, getting using frozen carrots makes it easier to add them to a stir-fry.  There’s cabbage like purple, napa, and bok choy.  And mushrooms!  Shiitake, trumpet, oyster, maitake just to name a few.  My international grocery store has a wealth of mushrooms.  And different vegetables for stir-fry recipes.

Ingredients for this Beef Stir-Fry with Orange and Ginger

For me, these ingredients are pantry staples minus the water chestnuts.  For some reason I haven’t been able to find them easily at my usual grocery stores.  If that’s the case and I really want them in the recipe, I opt for the frozen stir-fry blend that has them in there. 

Pantry ingredients –  low sodium tamari soy sauce (low sodium regular soy sauce is fine), cornstarch, marmalade, sesame seed oil, red pepper flakes (crushed red pepper), garlic, canned baby corn, canned water chestnuts, rice

Refrigerator ingredients – thinly sliced eye of round, orange juice concentrate, fresh ginger, broccoli stir-fry mix, sliced green onions

Instructions for Making This Beef Stir-Fry Recipe

First, you want to marinate the eye of round.  This tenderizes the meat and gives it some added flavors for this stir-fry.  Combine 1/3 cup of tamari with 2 tablespoons of cornstarch and stir with a whisk until the cornstarch combines with the soy sauce.  Add the beef and let it sit on the counter for 30 minutes.

Prepare the vegetables by draining the water chestnuts and the baby corn.  My broccoli stir-fry mix was frozen, so I put it in the strainer and ran some hot tap water over the mix to start the thawing process.  The veggies thawed by the time the meat was finished marinating.

Next, prepare the stir-fry sauce by combining the remaining soy sauce with the remaining cornstarch.  Stir in the sesame oil, marmalade, orange juice concentrate, orange zest, red pepper flakes, ginger, and garlic. 

Set the sauce aside and start heating up a pan on high heat.  The higher the better.  Once you start making the beef stir-fry you cannot get sidetracked or step away until you pour the sauce into the pan.  Add the beef and stir constantly until the beef is browned which takes about 5 to 7 minutes.  Then add in the vegetables and stir until they are heated through; about 3 to 5 minutes. 

Finally, add the stir-fry sauce.  Scrap up any browned bits from cooking the beef and then bring the mixture to a boil.  Reduce the heat to medium and simmer the sauce for 7 to 10 minutes or until it thickens.  Serve the mixture over cooked rice and garnish with sliced green onions.

Tips for Cooking Beef Stir-Fry

Make sure your pan is super hot.  The hotter the better.  Some of the more famous restaurants in Asian use a funneled heat source for their woks.  Fast and quick is the theme and if you’re pan isn’t hot enough it’s not going to be a quick recipe.  Since your pan is super hot, you want an oil that can take that kind of heat.  Something with a high smoking point is perfect for stir-fry recipes like this one.  Sunflower oil, peanut oil, and even canola oil will work great with stir-fry recipes.

Do not overcrowd the pan.  I’ve done this so many times.  The meat doesn’t have room to cook and will start to steam instead.  So not ideal for a stir-fry.  If your pan is smaller, then you might want to cook the meat in batches if necessary.  And make sure to keep the ingredients moving to prevent sticking and burning.  Hence the name STIR-fry.  You might think a wooden spoon would be best, but I use a spatula to toss the ingredients around.  It’s larger and you can quickly stir more of the ingredients in one flip of the spatula than a wooden spoon.

Serving and enjoying spicy orange ginger beef stir-fry

Serve your Spicy Orange Ginger Beef Stir-Fry over a bed of steamed rice or noodles. Garnish with fresh green onions for an extra burst of flavor.  I almost always have to serve mine with some egg rolls.  One of these days I’ll have to make Mom’s egg rolls.  But for now, I just opt for some premade frozen ones I heat up in the air fryer.  We’re enjoying the Pagoda brand lately.  Sometimes I opt for some steamed dumplings, too.  Or some steamed edamame.  Either way, this stir-fry recipe is one your family will enjoy and so will you because it’s quick and easy to whip up.

Yield: 6

Spicy Orange Ginger Beef Stir-Fry

Cook Time: 30 minutes

Total Time: 30 minutes

Spice up your weeknight dinner with this delicious Spicy Orange Ginger Beef Stir-Fry! Perfect for satisfying those Chinese takeout cravings without leaving your house.

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5.0 Stars (1 Review)

Ingredients

• 1 pound eye of round, thinly sliced
• 2/3 cup low sodium tamari soy sauce, divided
• 1/4 cup cornstarch, divided
• 1 cup orange marmalade
• 2 tablespoons orange juice concentrate
• 1 tablespoon orange zest
• 1 teaspoon sesame seed oil
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, grated
• 2 tablespoons sunflower, peanut, or canola oil
• 16 ounces water chestnuts, sliced and drained
• 15 ounces baby corn, drained
• 16 ounces frozen broccoli stir-fry mix, thawed
• 6 cups rice, cooked

Instructions

1. Combine beef, 1/3 cup soy sauce and 2 tablespoons cornstarch in a small mixing bowl. Marinate 30 minutes.
2. Drain the water chestnuts, baby corn, and stir-fry vegetables in a strainer. Set aside.
3. Combine the remaining cup soy sauce with the marmalade, frozen juice, zest, sesame seed oil, red pepper flakes, ginger, garlic, and remaining cornstarch. Stir with a whisk until combined and set aside.
4. Heat a large skillet over high heat. Swirl the oil in the pan and then add beef and cook, stirring constantly, until the beef has browned.
5. Add the vegetables and cook until heated through.
6. Add the orange mixture. Making sure to scrape any browned bits off the bottom of the pan. Bring the mixture to a boil and then simmer until thickened.
7. Place 1 cup of rice on each of 6 plates and top with 1 cup of beef mixture.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 742Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 74mgSodium 1387mgCarbohydrates 118gFiber 7gSugar 40gProtein 40g

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Recipes with Oranges and Lemons

• Blood Orange Spritz Cookies from That Recipe
• Cranberry Orange Marmalade from Art of Natural Living
• Mandarin Orange Salad from Creative Cynchronicity

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The post Kick Up Your Dinner Game with Spicy Orange Ginger Beef Stir-Fry appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I was born in Kentucky.  Hence the Beer Cheese, Derby Pie, and Hot Browns.  Those last two I’ve made in a few different variations.  It will always be home even though I haven’t lived there since I was 7.  When I was growing up we used to make over the top chili and slumgullion which we call chili mac often.  I do remember Skyline Chili when we moved to Northern Virginia.  There was one restaurant in the corner of a strip mall we used to go to just for their chili.  I was devastated when they closed.

You’re saying, “What does this have to Cincinnati chili?”  Where we lived in Kentucky was pretty darn close to Cincinnati.  I am a Cincinnati Reds fan just like Nana.  We used to be Bengals fans until we moved to the Washington, DC area.  Now I’m a Reskins/Commanders fan. Don’t hate.  But living where we did meant we were familiar with Cincinnati chili and all it’s delicious spices and flavors.

What is Cincinnati Chili?

Cincinnati chili is a unique take on the classic chili dish.  It has a unique spice blend inspired by Mediterranean spices and flavors.  It’s full of what most consider to be sweet spices like cinnamon, nutmeg, allspice, and cloves.  Then there’s chili spices like cumin and chili powder in this delicious recipe.  While my recipe has some cocoa powder in there, the original recipes do not have any chocolate in there.  I just like the richness it adds.  Like mole chili.  And it makes for really delicious chili cheese fries!

Have you heard of pastitsio?  Or have you seen my pastitsada meatballs?  You should check them out.  They’re really delicious and explain how Cincinnati chili sort of came about.  The flavors in pastitsio or pastitsada are in Cincinnati chili.

How is Cincinnati Chili different from Texas Chili?

Cincinnati chili and Texas chili both fall under the category of chili.  However, while the name says Cincinnati chili it’s more like a sauce that’s used to top spaghetti (two-way) or hot dogs (coneys).  There are no beans and it’s claim to fame is both the flavors in the recipe and the way it’s served up.  Unlike chili dog sauce, Cincinnati chili is just ground beef with sweet and savory spices in there.  

Texas chili is known for its bold, spicy flavors and chunky texture.  It can be made with cubed steak like this tomato kidney bean and roast beef chili or coarse ground beef.  Then there’s the argument about beans or no beans.  There are no beans in Cincinnati chili.  And finally, the spice level.  My husband measures the spice level by the container of chili powder in the spice drawer.  Which I find hilarious.  He will add about 2/3 of the container to the pot and that’s the perfect amount for both of us.

Selecting the Right Ingredients for Cincinnati Chili

In order to achieve the authentic taste of Cincinnati chili, it is essential to carefully select the right ingredients because each component plays a crucial role in creating the unique flavor profile that sets Cincinnati chili apart. Lean ground beef is traditionally used to ensure a smooth consistency. I have one of those meat mashers that breaks the beef apart as it’s cooking better than a wooden spoon, but sometimes I process the beef after it cooks.  That means I pulse it in a food processor until it’s all fine crumbles more like taco meat from that restaurant. 

When it comes to spices, I added cinnamon, allspice, and cloves to mine along with a little cocoa powder for the sweet spices.  Then I have cumin, chili powder, bay leaves, and cayenne for the savory spices.  Finally, don’t forget the unexpected addition of Worcestershire sauce and vinegar to enhance the overall depth of flavor.  These two combine to add that umami flavor and to help elevate the sweet spices in this chili recipe.  I used balsamic vinegar in mine for added richness, but some use apple cider vinegar instead.

Finally, there’s the supporting ingredients of garlic, onions, beef broth, tomato juice, and tomato paste.  And, don’t shame me, I added some beans to mine.  So, that basically makes mine automatically 3 way?  There’s a whole list of ways to serve this chili up, but we’ll talk about that later.  Yes, I always put tomato juice in my chili recipes.  I like the added flavor it brings to the chili party.

Instructions for making the perfect Cincinnati chili recipe

Cincinnati chili, like all chili recipes, are particular in the consistency of the final recipe.  Cincinnati chili has fine pieces of tender ground beef in rich beef and tomato broth.  It needs to be thin enough to scoop but thick enough to top spaghetti or hot dogs without being watery or thin.  It should coat the spaghetti and still look like chili sitting on top.  So, the key to a great Cincinnati chili is not to add too much liquid.  And if it seems a little too thin, simmer it a little longer so it thickens.

I stirred the tomato paste after adding the broth and juice, but the next time I made it I cooked the tomato paste a little bit before adding the broth and juice to the pot.  The Maillard (caramelization) effect by cooking the tomato paste elevates the flavor of the chili.  It makes the tomato paste darker and sweeter.

Make sure the tomato paste completely dissolves before adding the rest of the chili ingredients and spices.  And then, you wait.  Let it simmer.  The longer the better.  Just make sure to check the liquid and add more if it’s getting too thick.  And stir it every now and then to make sure it cooks evenly, and all the spices and flavors are consistent throughout the chili. 

What are all the ways you can order Cincinnati chili?

There’s no such thing as one-way.  That’s just plain chili and most don’t usually order it by itself.  It’s almost always poured over spaghetti.  That’s two-way: chili topped with spaghetti.  Each “way” adds a new ingredient to the dish.

Three way – spaghetti topped with chili and cheese

Four way – this one has two versions depending on where you order it from.  It can be four way bean or four way onion.  Mine already has beans in the recipe so you don’t have the option here.

Five way – this is all the toppings!  Spaghetti topped with chili, cheese, onions, and beans.

What does this Cincinnati chili taste like?

It is rich and delicious!  Just look at how dark that chili is.  It has a complex, delicious flavor that your family will ask for time and time again.  We make both kinds of chili here.  The hubs was on the fence about Cincinnati chili, but he’s grown to enjoy it almost as much as I do.  And we’ve even made some to top chili cheese dogs, or coneys as some might call them.

While chocolate isn’t an ingredient in the original recipe, I love the mole type flavor it brings to the chili party.  While it’s not an overpowering chocolate flavor, it does add a level of flavor that rounds out the whole chili experience.  Finally, the cinnamon and the allspice that add intense flavor and depth to this chili recipe.  This Cincinnati chili recipe is full of so much flavor you and your family will love it!

Yield: 10

Cincinnati Chili 5 Way

Cook Time: 2 hours 10 minutes

Total Time: 2 hours 10 minutes

Cincinnati Chili is decidedly different and delicious. This chili is a combination of Macedonia and Greek flavors mixed with conventional chili flavors in a delicious meat stew.

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5.0 Stars (1 Review)

Ingredients

• 2 cups diced onion
• 2 cloves garlic, minced
• 2 pounds ground beef
• 2 cups tomato juice
• 2 cups beef broth
• 8 ounces tomato paste
• 14 ounces kidney beans
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 2 teaspoons cumin
• 4 tablespoons chili powder
• 1 1/2 tablespoons cocoa powder
• 1 tablespoon balsamic vinegar
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• pinch of cloves
• 4 cups cooked spaghetti
• 1/2 cup diced red onion
• 4 cups shredded, cheddar cheese

Instructions

1. Heat a large Dutch oven coated with cooking spray over medium high heat. Sauté onions until they begin to soften before adding the garlic. Sauté 1 to 2 minutes or until the garlic becomes fragrant. Crumble the ground beef into the pot to brown.
2. Once the beef browns, stir in the tomato juice, beef broth, and tomato paste. Stir well to make sure the tomato paste is dissolved.
3. Stir in the next eleven ingredients (kidney beans through cloves) and bring to a boil. Reduce heat to a simmer and cook 1 to 2 hours or until thickened and the flavors have combined.
4. Divide the spaghetti between four plates or bowls. Top with a ladle or two of chili and top with red onion and cheese.
5. 3-way = spaghetti topped with chili and cheese
6. 4-way = spaghetti topped with chili, onions or beans and cheese
7. 5-way = spaghetti topped with chili, onions, beans, and cheese

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 639Total Fat 32gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 13gCholesterol 125mgSodium 825mgCarbohydrates 43gFiber 7gSugar 8gProtein 45g

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I am trying to cook from my roots.  There’s German on one side of the family and maybe both but that’s not completely confirmed.  I’ve been working on a roulade recipe for a while.  Same with a braciole recipe.  I made a chicken thigh braciole and a skillet braciole, but a slow braised braciole in sauce is still in the works. 

When I found out about roulade, I had to try my hand at making this interesting and delicious dinner.  To me, it’s similar to braciole on method.  You just swap out the filling and the sauce.  For me, the thought of putting mustard and pickles inside a thin piece of beef sounded too interesting not to make.

Where does Beef Rouladen come from?

It’s definitely a European dish.  But where in Europe it started is up in the air.  Some say it’s based on the French roulade, and some swear it’s part of Silesia cuisine in Poland.  It might be a bit or both.  Or it could be that Eastern Europeans took the concept of the roulade, incorporated whatever ingredients they had on hand, and created a meal that was simple and delicious.  We’ve all been there, right?

A written recipe has appeared in a Germany in the 1700s.  Since beef was expensive at the time the dish was served mainly to nobility who could afford the beef needed for this recipe.  It could also explain why there’s venison and pork versions of this dish, too. 

What cuts of beef do you use for roulade?

Traditional recipes use top round or sirloin pounded very thin.  Thankfully, I don’t have to do any of that.  My grocery store serves up a couple of types of thin sliced beef for just such a recipe.  I used a thin sirloin tip steak for my recipe.  Sirloin has good marbling and flavor for a recipe like this.  The other type they call Milanesa.  It’s more of thin cut round or chuck cut of beef with less marbling but just as much flavor.  Both hold up well in low and slow braising and pressure cooking which is how I cooked mine.

Traditional cuts of beef include top round or sirloin.  They are both lean cuts that benefit from the slow cooking process making them more tender and delicious. These cuts also provide a nice balance of flavor without being too tough or fatty. The success of your rouladen is the thinness of the beef, so be sure to find a nicely marbled thin cut of beef.

What pickles do you use for roulade?

Traditionally, recipes often call for dill pickles.  This makes for slightly sour and tangy pickle to pair with the mustard and bacon.  I’ve tried this recipe with bread and butter pickles.  They’re sort in between a sweet and dill pickle.  It made the rouladen less tangy and allowed the other flavors to come through more than with dill pickles. 

Some recipes call for gherkins, but I think that’s too sweet for me.  I only like sweet pickles with tuna sandwiches or as nibbles for the holidays.  However, you could combine both dill and gherkins in the same roll for an interesting twist.

What kind of mustard do you use for roulade?

More authentic German recipes use a traditional German mustard such as Düsseldorf which, to me, is like a combination of Dijon and yellow mustard.  I used a combination of Inglehoffer stone ground mustard and yellow for a delicious combination of flavors.  It had the perfect combination of rich grainy mustard flavor and tangy yellow mustard flavor.  You if you’re using gherkins you could try a sweet hot mustard.  Or try yellow mustard and a spicy dill pickle.

Ingredients You’ll Need for the Perfect German Style Rouladen

Aside from the beef, pickles, and mustard, this recipe calls for low sodium bacon and onion that go into the beef with the pickles.  The sauce is made with carrots, leeks, celery, rosemary and thyme along with red wine and beef broth.  I made a sour cream gravy with the braising liquid for added tang and creaminess.

How do you make this rouladen recipe?

Since I purchased a thin cut sirloin I didn’t need to pound anything thin.  If you don’t have those available, then you may need to get to pounding to get yours to about 1/4” thick.  I combined the mustards together in a bowl, thinly sliced the onions, and separated out the bacon slices.  I chopped the carrots, leeks, and celery for the sauce and set them aside.  If your pickles are large, you may want to cut them in half. 

Working with one slice of meat at a time, brush it with the mustard mixture then sprinkle some onions on top.  Then place a layer of bacon on top of the onions and then top with a pickle or pickle half if you cut them in two.  Carefully roll the beef up and secure with toothpicks or wrap in butchers twine.  Repeat with the remaining beef and ingredients.  Set your cooker to sauté on high.  Add some oil to the pot and brown the roulade on all sides.  Remove to a plate and keep warm.

Add the carrots, celery, and leeks to the pan and sauté until they start to soften.  Add the wine to the pan and simmer until reduced by half.  Return the roulade to the pan along with any juices on the plate.  Pour in the beef broth and add the sprigs of rosemary and thyme.  Set the cooker to pressure cook on high.  Secure the lid and cook for 20 minutes. 

Allow for natural release before setting to sauté on high again.  Carefully remove the roulade to a plate and keep warm while you make the sauce.  Combine the sour cream with the flour and stir into the liquid with a whisk.  Return the roulade to the pan and continue to simmer until thickened.  Serve with buttered noodles and sautéed cabbage.

What does this German style beef roulade taste like?

It has such a rich and unique flavor.  First there’s the beef with the smokey and salty bacon.  Then you get the tang from the onions, mustard, and pickles.  The smoky with the tangy and the richness of beef is a flavor explosion in your mouth. 

Then there’s the sauce.  I made mine with sour cream, but you can go the tomato route which is more traditional.  The sour cream gravy adds to the tang of the whole dish.  I liked it, but I don’t think the hubs did.  Of course, he’s not a fan of sour cream so there’s that. 

You could forgo the sour cream gravy and make a more traditional tomato based gravy.  Add some tomato paste to the pan and cook it a little bit before adding in the wine and the broth.  When the rouladen is cooked, make a slurry with flour and water, whisk it into the broth, and simmer until thickened.

Yield: 4

German Style Beef Rouladen

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Sink your teeth into a hearty and savory meal with our German Style Beef Rouladen. Perfectly seasoned beef, rolled and simmered in a rich gravy is a hearty crowd-pleasing dinner.

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Ingredients

• 4 thin slices top sirloin (about 1 to 1 1/2 pounds)
• 1/4 cup stone ground mustard
• 1/4 cup yellow mustard
• 1/2 cup thinly sliced onion
• 8 to 10 slices low sodium bacon
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup sliced leeks
• 1/2 cup red wine
• 1 1/2 cups beef broth
• 2 bay leaves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/2 cup sour cream
• 2 tablespoons flour\

Instructions

1. Combine the stone ground and yellow mustard together in a small bowl and set aside. Separate the bacon and put the slice onto a plate. Chop the carrots, celery, and leek and set aside. Cut the pickles in half if they are large dill pickles.
2. Working with one slice of meat at a time, brush it with the mustard mixture then sprinkle some onions on top. Then place a layer of bacon on top of the onions and then top with a pickle or pickle half if you cut them in two. Carefully roll the beef up and secure with toothpicks or wrap in butchers twine. Repeat with the remaining beef and ingredients.
3. Set your cooker to sauté on high. Add some oil to the pot and brown the roulade on all sides. Remove to a plate and keep warm.
4. Add the carrots, celery, and leeks to the pan and sauté until they start to soften. Add the wine to the pan and simmer until reduced by half.
5. Return the roulade to the pan along with any juices on the plate. Pour in the beef broth and add the sprigs of rosemary and thyme. Set the cooker to pressure cook on high. Secure the lid and cook for 20 minutes.
6. Allow for natural release before setting to sauté on high again. Carefully remove the roulade to a plate and keep warm while you make the sauce.
7. Combine the sour cream with the flour and stir into the liquid with a whisk. Return the roulade to the pan and continue to simmer until thickened. Serve with buttered noodles and sautéed cabbage.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 483Total Fat 29gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 117mgSodium 818mgCarbohydrates 14gFiber 4gSugar 5gProtein 35g

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Pleasant Pickle Recipes

• Best Refrigerator Dill Pickles from Jen Around the World
• Easy Dill Pickle Dip from Hezzi-D’s Recipe Box
• German Style Rouladen from A Kitchen Hoor’s Adventures
• Hot Mix Pickles from That Recipe
• Quick Pickled Cherry Tomatoes from Art of Natural Living

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The post Unlock the Flavors of German Style Beef Rouladen appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When the weather is cooler, I love making chili and soup recipes.  There’s something about a warming bowl of goodness in your cold hands that not only warms you from the outside but also from the inside.  The best thing about chili are all the different variations and ways you can serve up this hearty stew.  Whether it’s an easy tomato, kidney bean, and roast beef chili soup to a healthy turkey and quinoa chili there’s pretty much a chili recipe for all tastes.

The longer chili simmers the better it tastes.  This white bean chicken chili simmers low and slow in the slow cooker.  I let mine simmer at least 2 1/2 hours before I turned the stove off and let it sit for about 45 minutes.  It was perfectly warm!  It still melted the cheese but didn’t burn my tongue when I took a bite. 

What is chili?

Chili is a stew made of chili peppers (usually chili powder), meat, tomatoes, beans, and other seasonings.  There are some recipes that are so famous people try to recreate them at home like this Tommy’s chili copycat recipe.  Along with these recipes there’s a debate over the beans.  There are two schools of thought on chili with beans or chili without beans.  Some purists say that there are no beans in the true, authentic chili recipe.  I like the beans in chili, so I usually add some to mine.  Besides, the beans make chili cheese fries more fun to eat, too!

Chili is traced back to the indigenous peoples of the Americas.  They who mixed meat, peppers, and various spices to create a dish that was both satisfying and delicious.  A Franciscan friar wrote about the Aztecs eating this delicious chili pepper seasoned stew in the capital of Tenochtitlan which is now Mexico City. 

The Aztecs did not originally use beef in their chili.  However, when the Spanish introduced cattle to Mexico it became and integral part of the Aztec cuisine.  They would create tasajo or salted beef that cowboys or rancheros took with them on the trail.  They then cooked the salted beef in a chili-based sauce and served it with tortillas for a hearty lunch or dinner.

What is mole sauce?

Mole sauce is a rich and flavorful sauce that comes from Mexico.  It’s rooted in Aztec and Maya cuisine and has evolved over the years to become the complex and beloved sauce that it is today.  While the origin of this essential sauce is widly disputed, there’s no denying that it is deeply rooted in Mexican cuisine after the Mexican War of Independence in the early 1800s.

Mole is known for its complex blend of ingredients and bold flavors. This traditional sauce is a staple in Mexican cuisine and is often used as a base for various dishes, including mole enchiladas and mole chicken.  Made with a combination of ingredients such as chili peppers, chocolate, nuts, fruits, and spices this sauce offers a unique depth of flavor and richness to any dish.

There is probably a mole recipe for almost every state or even city in Mexico, but there are just a handful that the most popular.  The first being mole negro which contains several types of peppers, herbs like oregano and thyme, spices such as clove and cinnamon, and seeds like almonds and peanuts.  The dark color comes from charring the peppers and adding burned tortillas to the sauce.

Another type  of mole is mole poblano made mostly with poblano peppers.  Mole verde has green chiles and jalapenos on there.  There’s mole amarillo is made with yellow peppers and chayote.  This mole colorado or coloradito is a dark red sauce that contains chocolate, raisins, and toasted nuts like peanuts.  Lesser known mole manchamantel gets its heat from ancho chiles, but also has pineapple and plantains in there.  Finally, there’s a lesser-known mole chichilo which has a rare pepper not commonly found in stores and it’s made mainly for funerals.

Ingredients in this mole chili recipe

• Chiles – guajillo, cascabel, and hatch
• Vegetables – onions, diced tomatoes, tomato juice
• Herbs and spices – onion powder, oregano, ground cumin, bay leaves, cinnamon stick
• Beans – dark red kidney beans, pinto beans
• Remaining ingredients – beef, beef broth, picada sauce or almond butter, dark chocolate, garlic olive oil
• Toppings – cotji  or queso fresco, diced onions, diced jalapenos, diced tomatoes, cilantro

Instructions for making mole chili

Start by toasting the chilis and cinnamon in a large pot or Dutch oven until fragrant and lightly browned.  Cut the tops off the peppers and return them to the pot with the beef broth.  Steep the peppers for about 30 minutes or until the peppers are soft and pliable.  Remove the cinnamon stick and reserve for later.  Pour the remaining ingredients into a blender and process until smooth then strain through a mesh strainer to remove any skin and seeds.

Put the pot back on the burner over medium-high heat.  Swirl the garlic oil in the pan and sauté the onions until they begin to soften.  Crumble the ground beef into the onion mixture and cook until browned.  Stir in the tomatoes, beans, and picada sauce or almond butter.  Chop the chocolate and add it to the pot with the spices, tomato juice, and the pepper mixture.  Simmer for at least an hour or until thickened, stirring occasionally.  I simmered mine for 2 1/2 hours.

How do you serve mole chili?

Ladle your chili into bowls and top it with cheese.  I used crumbled cotija cheese.  A queso fresco would be great, too.  A sharp cheddar cheese would go well with this chili recipe.  I always garnish mine with finely diced onions.  You could use sliced green onions, too for a molder and more colorful garnish.  There are green herbs like parsley or cilantro.  Since I don’t like cilantro, I used parsley for a bright and colorful garnish.

A bright drizzle of some lime juice is perfect for this chili recipe.  It brightens the flavors and pairs well with the hearty richness of the mole base in this recipe.  Some top theirs with sour cream, but I like making a lime crema to drizzle on top.  The lime and cream combine to cut the richness of this mole chili.

What does mole chili taste like?

It’s rich with all these complex flavors.  I ate it slowly making sure to enjoy and taste all the flavors in this chili.  From the dark flavor of the mole with chocolate, cinnamon, and picada sauce or almond butter to the flavors of the simmered chiles then the brightness of the toppings.  This is one comforting bowl of chili combined with mole sauce.  It has a richness that your typical chili doesn’t have. 

The broth is thick and stick to your ribs delicious.  If you’re looking for a recipe that will warm you up on the coldest of winter days then this is your recipe!  Between the thick broth full of flavor and the heat from the mole base you will be warm for hours after eating a bowl of this mole chili.  Make a huge pot because it reheats perfectly to eat while watching some college football!

Yield: 10

Mole Chili

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Warm up your winter nights with a bowl of hearty and flavorful Mole Chili! A delicious blend of spices and rich chocolate, it's a comfort food must-have.

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Ingredients

• 1 dried guajillo chile pepper
• 1 dried cascabel chile pepper
• 1 dried hatch chile pepper
• 4” piece of Vietnamese cinnamon
• 1 cup beef broth
• 1 tablespoon smoked garlic olive oil
• 1/2 cup diced onion
• 1 1/2 pounds ground beef
• 14.5 ounces dark red kidney beans
• 14.5 ounces pinto beans
• 14.5 ounces canned diced tomatoes
• 2 tablespoons chocolate picada sauce (or 2 tablespoons almond butter)
• 2 ounces dark chocolate
• 1 tablespoon ground cumin
• 2 teaspoons onion powder
• 2 teaspoons oregano
• 2 bay leaves
• 4 cups tomato juice
• Cheese, onions, cilantro, and other toppings of choice

Instructions

1. Place a large pot or Dutch oven on the stove over high heat. Toast the peppers and the cinnamon until fragrant.
2. Cup the tops off the peppers and place in the beef broth to steep for 30 minutes. Blend until smooth and strain through a fine mesh sieve. Set aside.
3. After the peppers have steeped, place the pot or Dutch over medium-high heat. Swirl the olive oil in the pot and sauté the onions until they begin to soften.
4. Crumble the ground beef into the pot and brown.
5. Stir in the tomatoes, beans, and picada sauce until combined.
6. Add the chocolate, cumin, onion powder, oregano, bay leaves, and tomato juice. Stir in the pepper mixture and simmer for at least one hour, stirring occasionally. This chili was simmered for at least 2 1/2 hours to develop the rich flavors in this mole chili.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 415Total Fat 18gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 8gCholesterol 65mgSodium 528mgCarbohydrates 36gFiber 9gSugar 10gProtein 29g

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The post Elevate Your Chili Game with Mole Chili appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I’ve lived in this area a long time. So, how in the world I never knew about this store that sold delicious pasties is beyond me. It was a long-time family friend that introduced me to this little gem in the middle of this small city here. She took me and Mom there when Mom was visiting the friend after surgery.

We each ordered different pasties so we could cut them in thirds and share them all. I ordered a sausage and a beef, Mom chose a veggie and a chicken, and I can’t remember what the friend ordered. It was a while ago and my memory isn’t the best. Never has been. I just know that they were all absolutely tender, flaky, and totally delicious.

What is a pasty?

A pasty is traditionally a British baked pastry that consists of a meat and veggie filling inside a short crust pastry that is crimped around the edges. The word pasty is from French and refers to a pie filled with venison, fish, or other meat, vegetables or cheese baked without a dish.

The popularity of this type of pastry rose during the 17th and 18th centuries in the towns of Cornwall and West Devon. The tin miners would take these pastries to work. The theory being that the thick, crimped edge was the “handle” and would be discarded when the rest of the pastry was eaten. This prevent the dirt from their hands from contaminating the rest of the pastry.

What is the difference between a pastry, a pasty, an empanada, and a Cornish pasty?

A pastry is a broad term that encompasses a variety of baked goods made from dough, such as pies, tarts, and quiches. A pasty is a baked pastry. Pasties can come in various shapes and sizes, but they are commonly known for their half-moon shape with savory ingredients and crimped edges. Sometimes they’re also called hand pies. Empandas are very similar to a pasty but they can be both baked and fried. That’s the main difference.

The Cornish pasty, originating from Cornwall, England, is a specific type of pasty that has protected geographical indication status in the European Union. Traditionally filled with beef, potatoes, onions, and swede (aka rutabaga), the Cornish pasty is known for its distinctive crimped edge mentioned above. There are specific ratios of beef, potato, onions, and rutabaga in the Cornish pasty. You cannot have any other ingredients in a Cornish pasty. The Cornish Pasty Association says that there must be 12.5% of beef and 25% vegetables in the pasty. 

Is a pumpkin a fruit or a vegetable?

Pumpkin, often mistaken for a vegetable due to its savory applications in dishes like pasties, is actually a fruit by botanical definition. Fruits are a seed bearing part of a flowering plant. So, those seeds we love to roast in the oven after carving into a pumpkin means it’s a fruit. Yes, that means a tomato is a fruit, too. And zucchini. It has nothing to do with it being a mainly sweet ingredient in pies and cakes.

What ingredients do you need for this beef and pumpkin pasty?

To create this delicious beef and pumpkin pasty, you’ll need a few key ingredients to ensure the perfect balance of flavors and textures. Alongside the rich and savory beef and the slightly sweet pumpkin, you’ll also need some potato and onion. For the pastry you’ll need flour, butter, shortening, and water.

What are some tips for making this beef pasty?

To ensure that your beef and pumpkin pasties turn out perfect every time, there are a few tips to keep in mind during the preparation process. Make sure that your filling is perfectly seasoned and cooked to perfection. Don’t let it simmer too long and get dry. Also, don’t let the potatoes and pumpkin cook too long that they turn to mush.

Treat the pastry dough with care. I like to make mine in the food processor to allow the butter to blend better with the flour. And it keeps this part of the process mostly hands off which keeps the butter cold making the pastry flaky.

Don’t roll the pastry dough too thick. This can make the whole pasty to filling ratio too lopsided and can make sealing the edges difficult. And you need to make sure the edges are sealed securely to prevent any filling from leaking out during baking. By following these tips, you’ll be well on your way to creating mouthwatering beef and pumpkin pasties that are sure to be a hit at any gathering.

How do you fold the edges of the pasty?

When it comes to folding the edges of your beef and pumpkin pasties, there are a few different techniques you can use to achieve a perfectly sealed pastry. One common method is to crimp the edges by gently pinching the dough together with your fingers or using a fork to create a decorative pattern.

Neither of these methods produce that classic crimped edge pasties are popular for. To make this edge you fold the small sections of the dough over onto themselves and press down to seal. Be sure to press firmly to ensure that no filling escapes during baking. Whichever method you choose, be sure to press firmly to create a tight seal and prevent any leakage.

By mastering the art of folding the edges of your pasties, you’ll be able to create a beautiful and delicious final product that is sure to impress your friends and family. So don’t be afraid to get creative with your folding technique and experiment to find the method that works best for you.  Or you can purchase a press that makes them for you.  I have several sizes and it makes them easy to seal when you’re too frustrated to experiment.  Just sayin.

How do you serve your beef and pumpkin pasty?

You can serve these straight from the oven after cooling for a little bit, of course. You don’t want to bite into them straight from the oven because the filling will be piping hot and could burn your mouth. These can also be served at room temperature. This makes them a deliciously portable snack for work or for a family picnic. They are good on their own or served with a side salad or small bowl of soup.

If you can make a pie crust, then you can make a pasty. They’re simple to make and you can fill them with anything you want! Try a traditional Cornish pasty with beef, potatoes, rutabaga and onions or try a Michigan pasty which adds carrots. Or try a curried chicken tikka pasty.

Yield: 8

Beef and Pumpkin Pasties

Try these Beef and Pumpkin Pasties, filled with juicy beef and creamy pumpkin. Your taste buds will thank you.

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Ingredients

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup cold butter
• 1/4 cup cold shortening
• 1/2 cup cold water
• 2 tablespoons butter
• 1 cup diced potato
• 1 pound bite-sized sirloin
• 1 cup diced pumpkin
• 1/2 cup diced onion
• 1 lightly beaten egg

Instructions

!For the pastry dough:

1. Place the flour and salt in the bowl of a food processor. Dice the butter and shortening and spread them out on top of the flour mixture. Pulse the food processor until a coarse meal forms. With the food processor running, slowly pour enough of the cold water into the flour mixture to form a ball.
2. Turn the dough out onto a work surface sprinkled with flour and lightly knead to ensure all the flour is incorporated into the dough. Press the dough into a circle, wrap with plastic wrap, and refrigerate until the filling is ready.

!For the filling:

1. Melt the butter in a skillet and add the potatoes and pumpkin and sauté until they’re almost cooked through. Add the beef and onion and cook for 3 to 5 minutes or until the beef is browned on all sides.

!To make the pasties:

1. Preheat the oven to 375 F.
2. Roll the dough out to 1/4-inch thickness and cut into 4 to 5 inch circles depending on how big you want your pasties to be. I used a small plate to make sure mine were all the same size. Place 1/3 to a 1/2 cup of the beef mixture on one side of the pasty.
3. You can either fold the pasty dough over the filling and use a fork to seal the edges or you can crimp and fold the edges making sure to press firmly to seal the filling inside the pasty. Brush with the beaten egg and place on a baking sheet lined with a silpat. Repeat with the remaining dough and filling. Yes, I re-rolled the dough out to use all the dough and filling.
4. Bake the pasties at 375 for 45 to 50 minutes or until they are golden brown. Cool 5 to 10 minutes before serving. Store the rest in an air tight container for up to one week.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 477Total Fat 30gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 12gCholesterol 117mgSodium 423mgCarbohydrates 31gFiber 2gSugar 2gProtein 20g

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More Fall Flavors Recipes:

• Apple Cider Biscuits by Jolene’s Recipe Journal
• Pumpkin Loaf Cake by Hezzi-D’s Recipe Box
• Refrigerator Pickled String Beans by A Day in the Life on the Farm
• Beef and Pumpkin Pasties by A Kitchen Hoor’s Adventures
• Brussels Sprouts Pizza by Karen’s Kitchen Stories
• Apple Pie Smoothie by A Little Fish in the Kitchen
• Apple Pani Puri by Magical Ingredients
• Thai Coconut Curry Soup by Art of Natural Living
• Pumpkin Pie Twists by Cheese Curd In Paradise
• Pan Fried Pork Chops by Palatable Pastime
• Apple Cider Mule by The Spiffy Cookie
• Pumpkin Spice Espresso Martini by Our Crafty Mom
• Cranberry Orange Pork Loin by That Recipe

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