Oh my gosh. This is so. Good.
And if you try to stay away from red meat, I bet it works great with chicken too.
Thank you to Better Homes and Gardens for this one, and a hat tip to FlavorMosiac.com for the salsa topping.
- 1 1/2 pounds boneless beef round steak
- 1 (14.5 oz) can diced tomatoes
- 1/3 cup chopped onion
- 3 chipotle peppers with adobo sauce, minced (come in 7 oz cans)
- 1 tsp dried oregano
- 1/4 tsp cumin
- 1 garlic clove, minced
- 6 (9 or 10 inch) flour tortillas
- 3/4 cup shredded sharp Cheddar cheese (optional, seriously tastes great without it)
- Pico de Gallo salsa*
*Pico de Gallo salsa – this is the recipe I use, which I love, but by all means use a different one if you wish. Once again this is from FlavorMosiac.com, which is quickly becoming one of my favorite recipe sites.
- 3 roma tomatoes, chopped
- 1 onion, chopped
- 2 jalapeno peppers, chopped
- juice of 1 lime
- 1/2 tsp salt
Use your judgement here – keep your own personal preference in mind in terms of spiciness (remember, the beef has chipotle peppers in it, which is also spicy), and the size of the vegetables can of course vary greatly. The recipe calls for one onion but I didn’t end up using the whole thing. Also, you can omit the salt if you really want to.
Continue reading Beef chipotle burritos
I use canned green chiles in my cooking often; jalapenos I usually buy fresh, but I have used jarred and canned as well.
What’s the difference between these two popular peppers?
Continue reading Difference between: green chiles and jalapenos
This recipe hails from The Mac + Cheese Cookbook, written by two ladies who own a mac and cheese restaurant in Oakland called Homeroom.
This is one of those cookbooks where you actually want to read the additional information besides the recipes. I’d highly recommend it. Also, clearly their life is macaroni and cheese, so let’s just say they know what they’re talking about.
The jalapeno popper mac and cheese is a fairly simple recipe, combined with “mac sauce” – a bechamel-type sauce in the beginning of the book that is included in most of the recipes; it takes some work to make it. But it’s beyond worth it.
- 8 oz uncooked elbow macaroni
- 2 cups mac sauce**
- 2 cups grated sharp Cheddar cheese
- 1/2 cup cream cheese
- 1/4 cup diced jalapeno pepper, plus extra for garnish*
- 1/2 cup panko bread crumbs
* I’ve made this with fresh jalapenos, jarred pickled jalapenos, and a combination – it’s all good.
- 3 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tsp table salt or 2 tsp kosher salt
Continue reading Jalapeno popper mac and cheese