Carne Asada
May be 'Americanized' but it's always a hit!
Prep Time: 1-8 hours Cook Time: 20 minutes
3/4 lb skirt steak
1 TB white vinegar
1 TB soy sauce
1-4 cloves of garlic
juice of 2 limes
2 TB olive oil
1/4 tsp of - salt, pepper, garlic powder, chili powder, oregano, cumin
1 tomato, chopped
1 jalapeno, chopped
1/4 white onion, quartered
1 clove garlic
salt & pepper
In a medium bowl combine the vinegar through the spices. Whisk well and pour over the steak in a large dish. Marinate for 1 to 8 hours covered, turning occasionally. Place the tomatoes, onion, jalapeno, and garlic on a baking sheet covered in foil (for easy clean up). Roast at 400 degrees for 20 minutes. Place the roasted vegetables in a food processor and puree till smooth. Season with salt and pepper. Heat olive oil in a pan over medium heat. Cut the steak into cubes or strips. Cook, stirring occasionally until the meat is cooked and the liquid is largely evaporated.
Serve with warmed tortillas, shredded cheese, and lime wedges. Top with roasted veggie salsa!
Notes:
We let the meat marinate over night and then grill the meat as a whole steak. It sits for a minute then we slice it into thin strips. We also tend to not make the salsa because, let's be honest, you can buy decent salsas that are a lot less work! I also like to grill some peppers and onions with the meat and make more of a fajita style dinner. (Meat note: I've used flank steak before as well.)
Cincinnati Chili
Probably not traditional, but it is fabulous! Again, it is inspired by the recipe in "The Busy Mom's Slowcooker Cookbook".
Prep Time: 15 mins Cook Time: 3.5-4.5 hours
1.5 lbs ground beef
16oz frozen mixed veggies
4 tsp. minced garlic (divided)
2 tbs chili powder
1 tbs paprika
2 tsp oregano (divided)
2 tsp thyme (divided)
2 tsp marjoram (divided)
1 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper
1/4 tsp ground allspice
1/2 tsp black pepper
28oz petite diced tomatoes (don't drain!)
1/2 large onion diced
8oz tomato sauce
Optional: spaghetti, diced onion, shredded cheddar cheese, red kidney beans (heated)
In a large skillet brown the meat with the onion and 2 tsp minced garlic, 1 tsp oregano, 1 tsp thyme, and 1 tsp marjoram. I brown to about 'medium well'. Drain well. Spray the inside of a crock pot with cooking spray or olive oil. Spoon in the beef. Add remaining ingredients and mix well. Cook on high for 3.5 to 4.5 hours. Place spaghetti on a plate and top with the chili and any other options you so desire!
