Sizzling beef steak is layered with onions, peppers and spices and served with warm tortillas and salsa.
1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced
1 1/2 teaspoons grated lemon peel
1/4 teaspoon chili powder
1/4 teaspoon pepper
3/4 pound beef flank steak, cut into thin strips
3 green onions, thinly sliced
4 ( 8-inch) flour tortillas
Salsa
Directions
In a bowl, combine the oil, lemon juice, garlic, lemon peel, chili powder and pepper. Place half in a resealable plastic bag. Cover and refrigerate remaining marinade. Add meat to bag. Seal and turn to coat; refrigerate meat for 4 to 8 hours.
Drain and discard marinade. In a skillet, heat reserved marinade. Add meat and green onions. Cook and stir until meat reaches desired doneness.
Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla. Top with salsa. Fold sides over meat mixture.
=> Beef Enchilada Recipe: Authentic Beef Enchiladas
Turn left over roast beef into delicious enchiladas with chile peppers, cheese and spices.
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 ( 4 oz.) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 ( 6-inch) corn tortillas
Directions
Preheat oven to 375 degrees.
Place beef chuck roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes.
Increase heat to medium high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin.
Cover tightly and reduce heat to low. Simmer for 1-1/2 to 2 hours or until the beef falls apart when you try to pick it up.
Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
In a large skillet, saute the onion until just soft, not browned. Mix in the flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out.
Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in a 8x11-inch baking dish (you may need two baking dishes).
Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
Bake for 30 minutes or until cheese is melted and bubbling.
=> Barbecue Beef Rib Recipes: Slow Cooker Barbecue Ribs
This recipe makes some of the best finger-lickin barbecue ribs you ve ever tasted.
4 pounds pork baby back ribs
Salt and pepper to taste
1 cup ketchup
1 cup barbecue sauce
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
Directions
Preheat oven to 400 degrees.
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs and turn to coat.
Cover, and cook on Low Heat for 6 to 8 hours or until ribs are tender.
Beef Fajitas Recipe: Savory Beef Fajitas
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