Holy Sh*t Tacos

Well, summer is here and the taco road trucks are out. A friend who is a foodie like me was ranting and raving about a local taco truck and mentioned something about strips of beef and brown sauce in a flour tortilla and some onions. We were supposed to go one day for lunch but things popped up. I went ahead and did some research because my curiosity got the best of me. Lo and behold, found a recipe and I said to myself, hmmm. I think I will make this. I emailed my friend and waited one long week for results but none. I said “hmmpmh” and went and decided to do my own. “Holy Sh*t!” the tacos were just amazing! I am so convinced these are the best ever and Taco Bell is no more a place I will frequent ever. I am such a happy camper right now. I am just Taco’d crazy at the moment. Enjoy!

Holy Sh*t Tacos!
Created on 5/18/12

Click on the image to see a larger view

1-1/2 pounds of beef (I used Rib eye Steak but you can use any meat you like)
3 large onions
Corn Tortillas
2 Avocados
2 Plum tomatoes
Ingredients for the Brown Sauce – recipe below
1 small can of Chipotle Peppers

The “Brown Sauce”
2 tablespoons of Chipotle Pepper sauce (directions below)
2 tablespoons of olive oil
1 teaspoon of cumin
1 teaspoon of paprika
¼ cup of brown sugar (I used light)
2 tablespoons of water
3 dashes of liquid smoke
1 teaspoon of kosher salt
1 teaspoon of fresh cracked pepper

Caramelized Onions
2 medium onions cut into half moon shape
2 tablespoons of brown sugar
2 tablespoons of Pomegranate vinegar
1 tablespoon of olive oil
Salt / Pepper to taste

In a sauté pan over medium heat, heat up the olive oil and put the onions in the pan, season with salt and pepper. Cook for about 5 minutes until the onions become a little shiny and kind of limp looking. Then add the brown sugar and Pomegranate vinegar and continue to cook over low heat and sauté until the onions become a very deep brown. Stir constantly so the onions do not burn. This will take about a good 15 to 20 minutes. You can do this ahead of time and store the caramelized onions in a canning jar in the refrigerator until you are ready to use. Just reheat the onions in a sauté pan for a few minutes or your microwave.

Chipotle Pepper Sauce
I pureed the Chipotle Peppers in a food processor with 1 tablespoon (not the olive oil for the sauce itself, this is additional) olive oil and water and 1 teaspoon of Adobo. This made a lot so I reserved the rest in a canning jar and stored in the refrigerator for another use. The flavor had a little bit of heat and very distinct smoky flavor, love the concept.

Taco Meat – prep
Preheat the oven to 350 degrees. In 9”x13” stoneware or baking dish, layer the bottom of the dish with one of the sliced half moon onions. Rub both sides of the meat with ½ of the Chipotle Pepper sauce mixture and lay on top of the onions. Cover tightly with aluminum foil and bake for about 1-1/2 hours. Turn meat over and some of the sauce over the top of the meat, and then the rest of the sauce on the other side. Re-cover and cook for about another 1-1/2 hours. You want the meat to be fork tender so you can shred the meat with 2 forks. Remove meat from the oven and let it rest for about 20 minutes. Then with 2 forks, shred the beef and put the shredded meat back into the sauce. Toss the meat with cooked sauced, cover and set aside.

Heat up corn tortillas and cut up some avocado and tomatoes. Fill the corn tortilla with some meat about 2 tablespoons, some onions, and sliced or diced avocado and tomatoes. You could add anything you want but I thought these tacos with avocado and tomatos were just amazing!

Cook’s note: I made another type of tacos with pork loin steaks, and loved that flavor also. Prepare the pork the same way as the beef. Awesome tacos!

Click on the image to see a larger view

CLICK HERE TO PRINT THE RECIPE

Best Meatloaf Ever

Meatloaf is one of my favorite comfort foods. Brings back memories of my mom, living on the farm, and when I moved back home in 2001, she made it often.
Her favorite thing to eat besides chocolate chip cookies and ice cream was meatloaf, baked potato and green beans. I made meatloaf today on Friday night from a recipe that I copied out of a Taste of Home magazine. I just use all organic ingredients.  I was sold on the flavor as I think the sauce and sage compliments the meatloaf. I changed my mom’s traditional recipe and incorporated some things such as broccoli and 1 oz of sharp cheddar cheese for the baked potato toppings. I do eat many healthy foods, but today is a different kind of day. It was the kind of day that calls for comfort food. I hope you enjoy the meatloaf as much as I did.

Best Meatloaf Ever
Created recipe on 02/05/2010

Best Meatloaf Ever2 eggs
3/4 cup skim milk
2/3 cup finely crushed whole-grain saltines
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
Dash pepper
1-1/2 pounds lean ground beef
1 cup ketchup
1/2 cup packed brown sugar
1 teaspoon Worcestershire Sauce

In a large bowl, beat the eggs, add milk, saltines, onion, salt, sage and pepper. Add beef and mix til all ingredients are combined. Do not over mix. Shape into a loaf and put in an ungreased stoneware pan. Combine remaining ingredients; spread 3/4 cup over meat loaf. Bake 350 degrees for 60-65 minutes or until no more pink remains. Drain grease. Let stand 10 minutes before slicing. Serve with remaining sauce. Yield 6 – 8 servings.

Bet you don’t have any left!!!!!

CLICK HERE TO PRINT THE RECIPE

%d bloggers like this: