Beef Cheek Barbacoa Enchiladas | Matty Matheson | Just A Dash | S2 EP7
LIFE GETS HEAVY I HAVE FEELINGS AND EMOTIONS I RIDE THEM LIKE A WILD PACK OF STALLIONS SKIM THE SCUM ENJOY THE FAT SCRAP FLAVOUR OF FATTY BEEF CHEEK ENCHILADAS TAKE CARE OF EACH OTHER LOVE EACH OTHER A LITTLE BIT MORE COOK FOR EACH OTHER!!!!! I DONT KNOW ANYTHING ABOUT FOOD I HAVE THE BRAIN
OF A CAT BUT I KNOW I LIKE COJITA CHEESE ON MY BEEF CHEEK ENCHILADAS!!!! FIRST JUST A DASH EPISODE OF THE NEW YEAR OUT NOW!!!!
Brought to you by: Ontario Creates
RECIPE
BEEF CHEEK ENCHILADAS
Ingredients
2 (about 12oz) beef cheeks
3 tbsp canola oil
4 cloves garlic, smashed
1 onion, sliced into 6 wedges
1 poblano pepper
2 jalapeno peppers
1 Cubanelle pepper
1 (28 oz) can mild red enchilada sauce
1L beef stock
1 tbsp dry oregano
2 tsp salt
1 tsp pepper
1 10oz ball Oaxacan cheese, torn into 1 inch pieces
8-10 6inch flour tortillas
Garnish
Sour cream or Mexican Crema
Crumbled cotija cheese
Cilantro leaves
Sliced green onion
Shredded iceberg
Lime
DIRECTIONS
1. Remove silver skin from beef cheeks, and reserve scraps .
2. Heat oil in a large pot or dutch oven over medium-high.
3. Add in garlic and onion and cook until fragrant, about 3 minutes.
4. Add in the whole peppers and stir to coat with oil.
5. Pour in enchilada sauce and beef stock and stir.
6. Add in beef cheeks and scraps along with oregano, pepper and salt.
7. Bring mixture up to a boil then reduce to a low simmer. Cover with lid and cook until peppers are tender, about 1 hour.
8. Remove peppers from the pot and set aside. Cover pot and continue to cook until meat is fork tender, about another 1.5 hours.
9. Preheat oven to 375F.
10. Remove beef cheeks from the pot and set aside.
11. Increase heat to high and allow the residual liquid in the pot to reduce until thick and saucy, about 5 minutes.
12. Carefully remove skin from peppers and place the flesh of the peppers along with the onions in a bowl. Pull apart the beef cheeks and place in bowl with peppers.
13. Ladle about 1/2 cup of sauce into bowl and stir to combine.
14. Ladle enough sauce to coat the bottom of a baking dish.
15. Place a few spoonfuls of the meat and pepper filling into a tortilla and top with 2-3 pieces of the torn Queso Oaxaca. Roll up and place in baking dish. Repeat with remaining tortillas.
16. Ladle about 1 cup of sauce over the centre of the rolled tortillas cover with remaining cheese pieces.
17. Bake in oven until cheese is bubbling, about 20 minutes.
18. Serve enchiladas on a plate and top with sour cream, cotija, cilantro, sliced green onion, shredded iceberg and a squeeze of lime.
Perfect Cheesiest Homemade Enchiladas (2 Ways)
Click here to bundle your home and car insurance with GEICO. Thanks to Geico for sponsoring this video!
Finally getting around to making enchiladas, although not traditional... I'd like to discuss Tex-Mex enchiladas that will leave you daydreaming of cowboy boots and the wild west.
Recipe:
Induction Cooktop:
Blender:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Beef & Lamb Curried Tacos with Cilantro lime Crema
I am not an avid fan of fast food so most of the time I cook our own meal. I love to learn more recipes & try it myself. I been doing this for a long time so why not share :)
Please don't forget to visit our
website:
and facebook page:
JAMRANDOMTHINGS
Don't forget to hit Like, Subscribe and Share!
BEEF & LAMB CURRIED TACOS with cilantro-lime yogurt crema
INGREDIENTS:
1 lime (juice)
2 tbsp cilantro (chopped)
1 red onion (thinly sliced)
1 clove garlic (minced)
10 oz found beef and lamb
1 tbsp honey
1 cup slaw
½ cup low-fat plain yogurt
6 flour tortillas
1 tbsp vindaloo curry paste
Steak Tacos with Radish Pico de Gallo
What could be better than summer-time grilled steak? Steak tacos, of course! These sizzling steak tacos are topped with crisp and refreshing radish pico de gallo. With the authentic flavor of V&V Supremo, these tacos are sure to be a big hit.
Follow us:
Web:
Facebook:
Twitter:
Pinterest:
Instagram: @vvsupremo
#LoveMyQueso
Ingredients:
Radish:
4 radishes, trimmed, cut into matchsticks
2 small scallions, trimmed chopped
1 Tbsp. cilantro, stemmed, chopped
1 tsp serrano pepper, seeded, finely chopped
2 Tbsp. Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
½ Tbsp. fresh lime juice
1/8 tsp Kosher salt
1/8 tsp ground black pepper
1/3 cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, divided
Tacos:
1 (4 oz.) pkg V&V SUPREMO® Brand Queso Fresco Cheese
1 ½ Tbsp. vegetable cooking oil divided
½ medium white onion, sliced
½ lb sirloin steak, cut into size bite pieces
¼ tsp kosher salt
¼ tsp ground black pepper
2 tsp Worcestershire sauce
4 corn tortillas
Preparation:
1. Radish: in a small bowl; combine radish, scallion, cilantro, serrano pepper, sour cream. lime juice, salt, black pepper, and 2 tablespoons crumbled cotija cheese, mixing until thoroughly combined. Refrigerate until ready to use.
2. Cheese: in a small bowl; crumble queso fresco, mix in remaining Cotija cheese, and set aside.
3. Steak: heat 1 tablespoon cooking oil in a cast-iron skillet over medium-high heat for 2 minutes. Add sliced onions and sauté for about 2 to 4 minutes, or until onions start to soften.
4. Reduce heat to medium. Add steak into the skillet, season with salt and pepper, and cook for 2 minutes. Add Worcestershire sauce and cook for an additional 2 to 3 minutes or until steak reaches an internal temperature of 160°F. Divide steak into 4 portions. Set aside.
5. Tortillas: heat a skillet or griddle for 1 minute on medium heat. Brush both sides of the tortillas with the remaining oil. Heat each tortilla for 2 minutes, flipping once.
6. Assemble: serve one portion of the steak on each tortilla. Top with 2 tablespoons radish pico de gallo and 2-3 tablespoons cheese mixture. Serve and enjoy!
50 Rolled Mexican Beef Taquitos + Roasted Salsa Recipe | Stephanie Views on the road Mexican Food
Hello & welcome! In today's recipe, I’ll be showing you how to make the BEST easy juicy Beef and potato rolled crispy tacos + a roasted salsa that is a family favorite. Wait! It gets better, I’ll be showing you how I meal prep 50 taquitos and have them ready at all times. Oh, Yeah!! Lots of love Stephanie and, Cloud ????
——
????????Many of the items used in the video are on our Amazon Store Front.
Our AMAZON STOREFRONT:
????????:
———
Ingredients
50 corn tortillas
Oil for frying
Salt (for extra seasoning)
Instant pot Chuck roast - Pressure cook 40 mins + Slow release
3 cups water for
4 Pounds of chuck roast
1 onion
1 whole garlic
2 guajillo chiles
1 1/2 Tbsp chicken bouillon
Save 1/2 cup broth to mix with beef
Boil potatoes 15- 10 mins
enough water to boil
2 to 3 medium potatoes
1 bay leaf
Salsa
2 tomatoes
1 jalapeño
1 poblano
1 red bell pepper
1/2 purple onion
2 garlics
Small amount bunch of cilantro
1/2 tbsp salt
Lime juice
Tortilla glue
2 tbsp AP flour
3 to 4 Tbsp water
Toppings- Lettuce, salsa, mexican sour cream, cotija
????Products mentioned in this video????
——
???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
__________________________
????Instagram
Cloud:
Steph:
TikTOK-
Facebook (Viewsontheroad MexicanRecipes)
????Las Doñas????
????If you would like to donate to “Views on the Road” Thank you
#viewsontheroad
———————————————————
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Coulette Steak Tacos
Tacos have never been more delicious. These tender steak tacos are made with seared strips of Heinen's Premium Beef and served with loads of fresh toppings for unlimited flavor combinations. Make tonight taco night.
INGREDIENTS:
For the Steak:
1 teaspoon chipotle powder
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Kosher salt
1 ½ pound Coulette cut roast
For the toppings:
1 each seeded and sliced red bell and green bell pepper
1 sliced yellow onion
1 cup each of thinly sliced green and red cabbage
cotija cheese for garnish
sliced green onions for garnish
fresh cilantro leaves for garnish
lime wedges for garnish
12 each hard and soft corn tortilla shells
For the avocado cream:
½ avocado, peeled and seeded
¾ cup sour cream
juice of ½ lime
Kosher salt and fresh cracked pepper to taste
For the corn elote:
1 tablespoon olive oil
2 cups frozen corn kernels
¼ cup mayonnaise or Mexican crema
1 teaspoon chili powder
¼ cup cotija cheese
Kosher salt and fresh cracked pepper to taste
PREPARATION:
Preheat the grill to high heat.
Steak:
In a small bowl combine all seasonings and spices (there will be some leftover) and generously season the steak on all sides, and let it set in the refrigerator for 30 minutes.
Place the steak on the grill and cook it to medium-rare, about 12 to 13 minutes on each side.
While the steak is cooking roast the peppers and onions in a grill basket on a cooler side of the grill and cook along with the steak until it is finished.
Let the steak rest for 3 to 4 minutes before thinly slicing against the grain.
Cream:
Mash the avocado in a large bowl until smooth and fold in the rest of the ingredients, and keep cool before serving.
Elote:
In a medium size saute pan on high heat ad in the olive oil and sear the corn until it is lightly browned. Finish the corm by stirring in the mayonnaise, chili powder, cotijia, salt and pepper.
To Serve:
place some sliced beef inside of a corn tortilla shell and top off with some shredded cabbage, roasted peppers and onions, avocado cream, corn elotes, sliced green onions and cilantro leaves.