Showing posts sorted by date for query lamb. Sort by relevance Show all posts
Showing posts sorted by date for query lamb. Sort by relevance Show all posts
Not too long after I moved into my new place, I purchased myself an Instant Pot. This is the model I bought here. It is a multi use pressure cooker. I can even make yogurt in it if I want to.
I am ashamed to say that today is the first time I used it, inspired by my sister having used hers to make a stew yesterday. It sounded so nice, I thought I would give it a go!
.JPG "Instant Pot Beef Stew")
I picked up some stewing beef at the grocery store yesterday. I was shocked at how expensive meat it getting. I paid $7.69 for .388 kg, which is not even a pound.
Stewing beef sells for $19.82 a kilo here, which is 2 1/4 pounds. Outrageous when you think that stewing beef is not even the best quality beef around. I do not know how families can make ends meet and feed themselves these days!
.JPG "Instant Pot Beef Stew")
That is where making something like a stew can be a delicious economy. You don't need a lot of meat and by adding a lot of vegetables to it, you can stretch that meat even further!
My recipe today makes four servings out of one pound of meat, and nobody will feel shortchanged because there are loads of delicious vegetables and there is lots of tasty gravy, ready to be mopped up with bread and butter.
This is a meal made in heaven.
One thing which I did differently than the usual here, was to use a package of fresh potato gnocchi. This is the brand I used. I am a huge fan of gnocchi. Little potato pasta dumplings that you can use almost like potatoes.
I have always used them just like potatoes myself. I boil them and fry them with onions, etc. They always come out most delicious!
.JPG "Instant Pot Beef Stew")
The gnocchi add a lovely heartiness to the stew and doesn't break down like potatoes do. You add them at the very last. They only takes about 2 minutes to cook.
I really love the way they hold together in things like this.
.JPG "Instant Pot Beef Stew")
WHAT YOU NEED TO MAKE INSTANT POT BEEF STEW
Aside from the Instant Pot, very simple ordinary kitchen ingredients. It looks like a lot but most of them are seasonings/flavorings.
- 1 pounds boneless stewing beef, cut into 1 inch cubes
- 1 TBS oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp dried summer savory
- 1/4 tsp dried thyme
- 1 bay leaf, broken
- 1/4 cup tomato ketchup (61g)
- 1 TBS Worcestershire sauce
- 1 TBS Balsamic vinegar
- 1 1/2 cup beef stock (360ml)
- 4 1/2 cups peeled and prepped vegetables (see note)
- 1 package refrigerated fresh potato gnocchi (4 serving size)
- 2 TBS flour
- 2 TBS cold water
.JPG "Instant Pot Beef Stew")
I used the Knorr beef stock concentrate for this. Ordinary tomato ketchup (adds a nice tang) as does the Worcestershire sauce. Normally I would add sweet pickle juice to my stews, but lacking that, today I added balsamic vinegar with excellent results.
I used a variety of vegetables for my stew. Parsnips, carrots, onion, rutabaga and celery. The onions and celery break down quite a bit and are not really all that discernable in the end.
.JPG "Instant Pot Beef Stew")
I left my vegetables quite chunky because I didn't want them breaking down too much. Although the instant pot does cook the stew in a fraction of the time that you would normally need to cook a stew, it's still long enough to break down your vegetables.
I love soft vegetables in my stew, but not mush. So, do keep them in largish chunks.
.JPG "Instant Pot Beef Stew")
HOW TO MAKE INSTANT POT BEEF STEW
It's really easy and quite quick, once you get over your initial fear of pressure cooking. If you follow the instructions that come with your instant pot, you needn't fear!
Add the cooking oil to the Instant Pot insert. Select sauté, adjust to normal. Add the beef cubes, cooking in two batches. Cook 2 to 4 minutes on one side until browned. Repeat on the second side.
Once all of the meat has browned return it to the pan along with all of the herbs and seasonings, along with the broken bay leaf. Give it all a good stir and cook for a few minutes. Select CANCEL.
Place all of your prepped vegetables on top of the beef in the pan.
.JPG "Instant Pot Beef Stew")
Whisk together the ketchup, Worcestershire sauce, Balsamic vinegar and stock to combine. Pour this mixture over top.
Secure lid. Set pressure valve to SEALING. Select MANUAL. Cook on high pressure for 45 minutes. Select CANCEL.
Set pressure valve to VENTING to quick-release pressure.
Add the potato gnocchi, cover and keep warm on the warm setting until the gnocchi have cooked through. (Should only take a few minutes.)
Whisk together the flour and water until smooth. Whisk this into the pot. Select SAUTE, adjust to normal. Brint to a simmer and then cook, stirring frequently, until the mixture has thickened, and any flour taste has been cooked out. Select CANCEL.
Serve hot spooned into bowls along with crusty bread to sop up all that lush gravy.
.JPG "Instant Pot Beef Stew")
I was really pleased with how delicious this stew turned out and how very quickly it was ready in comparison to the traditional method.
My friend Glenna stopped by right after it was done. She has just bought herself an Instant Pot, so she was quite interested in how it went together. I gave her a bowl of it to take home with her. (She just lives across the road from me.)
I think I have found a new way to make a tasty stew! Many thanks to my sister for inspiring me!
.JPG "Instant Pot Beef Stew")
If you would rather make stew in the traditional way you might enjoy the following recipes:
BEEF STEW FOR TWO WITH BISQUICK DUMPLINGS - A down-sized version of my favorite beef stew, perfectly sized for two. It may be smaller in size but is every bit as delicious as the full-sized version!
IRISH LAMB STEW - There is nothing fabulously outrageous ingredient-wise about this stew. Simple ingredients put together in a very simple way. Stewing Lamb, potatoes, carrots, onions, celery. Thyme, stock and seasoning. A bit of oil for browning the meat.
EASY OVEN STEW - This has to be the easiest and tastiest stew around. I clipped the recipe from a newspaper many moons again and I have been using it ever since. It pretty much cooks itself. With just a bit of peeling and chopping, your work is pretty much done, and if you use frozen chopped onions and buy your meat already cubed, then it doesn't take long to throw together at all.
Yield: 4
Instant Pot Beef Stew (with Potato Gnocchi)
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M
You won't believe how quickly you can make a delicious stew in an Instant Pot! This is quick easy and incredibly tasty!
Ingredients
- 1 pounds boneless stewing beef, cut into 1 inch cubes
- 1 TBS oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp dried summer savory
- 1/4 tsp dried thyme
- 1 bay leaf, broken
- 1/4 cup tomato ketchup (61g)
- 1 TBS Worcestershire sauce
- 1 TBS Balsamic vinegar
- 1 1/2 cup beef stock (360ml)
- 4 1/2 cups peeled and prepped vegetables (see note)
- 1 package refrigerated fresh potato gnocchi (4 serving size)
- 2 TBS flour
- 2 TBS cold water
Instructions
- Add the cooking oil to the Instant Pot insert. Select sauté, adjust to normal. Add the beef cubes, cooking in two batches. Cook 2 to 4 minutes on one side until browned. Repeat on the second side.
- Once all of the meat has browned return it to the pan along with all of the herbs and seasonings, along with the broken bay leaf. Give it all a good stir and cook for a few minutes. Select CANCEL.
- Place all of your prepped vegetables on top of the beef in the pan.
- Whisk together the ketchup, Worcestershire sauce, Balsamic vinegar and stock to combine. Pour this mixture over top.
- Secure lid. Set pressure valve to SEALING. Select MANUAL. Cook on high pressure for 45 minutes. Select CANCEL.
- Set pressure valve to VENTING to quick-release pressure.
- Add the potato gnocchi, cover and keep warm on the warm setting until the gnocchi have cooked through. (Should only take a few minutes.)
- Whisk together the flour and water until smooth. Whisk this into the pot. Select SAUTE, adjust to normal. Brint to a simmer and then cook, stirring frequently, until the mixture has thickened, and any flour taste has been cooked out. Select CANCEL.
- Serve hot spooned into bowls along with crusty bread to sop up all that lush gravy.
Notes
I used carrots (3 large), parsnips (3 small), 1/2 a small rutababa/swede, 1 medium onion, 2 stalks celery. Peel all of your vegetables. Cut the carrots and parsnips into thick coins. Cut the swede into 1/2 inch cubes, chop the onion. Slice the celery into 1/2 inch pieces.
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Add the vegetables and add water as needed.
Cover and cook on low for a further hour or so, or until the meat and all of the vegetables are tender. Add the potato gnocchi. Cook for several minutes until the gnocchi are tender.
Whisk together the flour and water until smooth. Whisk this into the stew, whisking constantly, until the mixture has bubbled and thickened. Cook for a few minutes to cook out any flour taste. Serve as above.
Leftovers taste even better the day after, and this freezes beautifully.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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Pork is not something I really eat a lot of in my kitchen. It is a once in a blue moon treat. I mostly like to eat chicken or fish, the occasional piece of steak or lamb, or no meat at all. I could quite happily be a vegetarian methinks except for my occasion craving for something meaty!
And to be honest those "artificial meat substitutes" don't do anything for me. I don't mean to insult anyone by saying so, but (and hear me out) if you are a dedicated vegetarian why do you want something which tastes like chicken or beef? It doesn't make sense to me. Vegetarian bacon??? I don't get it.
.JPG "Pork Steak with Mushroom Gravy")
But none of that has anything to do with pork steaks. I occasionally like a nice bit of pork and I had been seeing these tenderized pork loin steaks in the grocery store for a while.
.JPG "Pork Steaks")
I do like cube steaks, especially done this way. Flash fried in butter until golden brown and served with a pat of herbed butter melting on top. A cheap way to get some tasty steak satisfaction!
.JPG "Pork Steak with Mushroom Gravy")
So anyways, one day I picked up a package of the pork cube steaks to try out. They are quite economical actually, being one of the cheaper pieces of meat you can buy. Pork actually is one of the cheapest protein options when it comes to meat at the moment.
I had in mind I was going to do Pork Schnitzel or something similar. I do so love a nice tender crispy coated schnitzel. The best one I have ever had was in Austria.
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I ordered one in a restaurant there that said it was its house speciality. It came to the table, a piece of tender pork, crispy coated in golden bread crumbs and almost as big as my plate. It was gargantuan.
Tender and juicy pork beneath that crisp fried coating and a mammoth side of chips. Oh boy, but it was some good. I enjoyed every calorie laden mouthful.
It's one of my favorite taste memories, of which I have a great many!
.JPG "Pork Steak with Mushroom Gravy")
Nothing could quite come up to it I don't think and so I decided against trying, well on this particular day anyways. I decided to give it a much simpler treatment.
I decided to simply season it, fry it in butter and then serve it with a lush homemade Mushroom gravy, with a few simple vegetables on the side.
.JPG "Pork Steak with Mushroom Gravy")
The meat coated and flash-fried in butter, retaining its juices and lightly seasoned with a few bits. The gravy created simply from the pan drippings and golden mushrooms fried also in butter.
The vegetables just what I had on hand. Wax yellow beans, mashed swede/rutabaga and a baked potato.
.JPG "Pork Steak with Mushroom Gravy")
Lets talk briefly about the baked potato. I had fallen to temptation and bought one of those packages containing foil wrapped potatoes, ready for baking. I have one word for you and them.
DON'T And I can't stress that enough.
The potato tasted of mold and mildew. I decided to bake it quickly in the microwave so took it out of its foil wrapping. I immediately got a whiff of mold and so I scrubbed it really well in hot water with a brush and some dish detergent. (Don't judge.)
.JPG "Pork Steak with Mushroom Gravy")
Even scrubbed, it was impossible to get rid of that smell and taste. I will never buy them again. I have three more that will now end up in the bin. What a waste of money.
.JPG "Pork Steak with Mushroom Gravy")
WHAT YOU NEED TO MAKE PORK STEAK WITH MUSHROOM GRAVY
This is such a simple thing, using simple every day ingredients, and perfecly sized for two people.
For the pork:
- two thick slices of pork tenderloin, pounded until flat, or two tenderized pork loin steaks, again pounded until flat
- salt, pepper, garlic powder, paprika, dried thyme
- 1/2 TBS butter for frying
For the gravy:
- 1 TBS butter
- about 12 closed cap mushrooms, wiped and sliced
- 1 TBS flour
- salt and black pepper to taste
- 3/4 cup (180ml) chicken stock
- 1/4 cup (60ml) cream
- 1/2 tsp Dijon mustard (optional)
.JPG "Pork Steak with Mushroom Gravy")
If you can't get the pork cube steaks, just use thin pork chops, or thick slices of pork tenderloin that you have pounded into shape. Or even pork steaks. My pork was only about 1/3 inch thick and so it cooked very quickly. Obviously if yours is thicker it will take longer to cook.
I used closed cap white button mushrooms, and cut them into 1/3 inch slices, I guess I got about four slices from each mushroom.
The chicken stock came from one of those cartons of stock that you reconstitute with water. I probably use it a bit stronger than suggested on the package, but it is up to you how much taste you want from the broth. I used leftover coffee cream from when my son was here.
.JPG "Pork Steak with Mushroom Gravy")
HOW TO MAKE PORK STEAK WITH MUSHROOM GRAVY
Nothing could really be simpler. Or quicker. I guarantee. No need for a can of soup. Totally from scratch.
Take your pork steaks and dust them all over with salt, pepper, garlic powder and dried thyme. Dust them in flour shaking off any excess. Melt the butter in a skillet over medium high heat. When it begins to foam add the pork. Fry on both sides until golden brown and the juices run clear. Take care not to overcook it.
Remove the pork from the pan and set aside to keep warm, lightly tented on a plate. Add the butter for the gravy to the pan. Add the mushrooms. Fry the mushrooms until golden brown. Take care not to agitate them too much or they will release too much liquid and stew rather than brown.
Once the mushrooms are golden brown add the flour to the pan. Cook and stir for a minute or so. Whisk together the stock and the cream. Add this so the skillet and cook, stirring up any brown bits from the bottom, whisking constantly until the gravy is thick and creamy. Stir in the Dijon mustard if using.
Taste and adjust seasoning as necessary. Return the pork steaks to the pan along with any juices. Heat through briefly and then serve hot, with some of the gravy spooned over top.
.JPG "Pork Steak with Mushroom Gravy")
This was really simple and very delicious. I apologize for a plate of similar colored things, but it is what it is. I like to use what I have in the fridge. No waste here.
If you are a fan of pork, you might enjoy these other Pork recipes. I can guarantee all are easy and all are delicious. Mind, I may be a bit biased!
DIJON AND GARLIC PORK FILLET - Pork fillet (tenderloin) is quite simply brushed with Dijon mustard and then with an herb/garlic mixture, prior to roasting it in the oven. From start to finish it will take about half an hour upon which time you will be rewarded with tender, juicy and flavourful perfectly cooked Pork!
IRON SKILLET GARLIC AND BROWN SUGAR PORK - Sweetly glazed, tender and juicy. Perfectly cooked and delicious. Prepare yourself to fall in love with these simple and yet incredibly tasty pork chops.
Yield: 2
Pork Steak with Mushroom Gravy
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Tender pieces of pork, flash fried until golden brown and served with a lush, rich, mushroom gravy. Delicious!
Ingredients
For the pork:
- two thick slices of pork tenderloin, pounded until flat, or two tenderized pork loin steaks, again pounded until flat
- salt, pepper, garlic powder, paprika, dried thyme
- 1/2 TBS butter for frying
For the gravy:
- 1 TBS butter
- about 12 closed cap mushrooms, wiped and sliced
- 1 TBS flour
- salt and black pepper to taste
- 3/4 cup (180ml) chicken stock
- 1/4 cup (60ml) cream
- 1/2 tsp Dijon mustard (optional)
Instructions
- Take your pork steaks and dust them all over with salt, pepper, garlic powder and dried thyme. Dust them in flour shaking off any excess.
- Melt the butter in a skillet over medium high heat. When it begins to foam add the pork. Fry on both sides until golden brown and the juices run clear. Take care not to over cook it.
- Remove the pork from the pan and set aside to keep warm, lightly tented on a plate.
- Add the butter for the gravy to the pan. Add the mushrooms. Fry the mushrooms until golden brown. Take care not to agitate them too much or they will release too much liquid and stew rather than brown.
- Once the mushrooms are golden brown add the flour to the pan. Cook and stir for a minute or so.
- Whisk together the stock and the cream. Add this so the skillet and cook, stirring up any brown bits from the bottom, whisking constantly until the gravy is thick and creamy. Stir in the Dijon mustard if using.
- Taste and adjust seasoning as necessary. Return the pork steaks to the pan along with any juices.
- Heat through briefly and then serve hot, with some of the gravy spooned over top.
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I have been carrying on a love affair with Mexican food since I first tasted it some 40 odd years ago. It was not something that we grew up with. My parents did not really go in for foreign food. The only spices my father liked mom to use was salt and pepper.
She did get away with cooking us what she called "Italian Spaghetti" now and then and it was nothing more than a pound of ground beef cooked with a can of Catelli spaghetti sauce and served over noodles. Not my favorite thing.
She discovered oregano when I was in high school, and she started using that in everything. She also discovered Chili con Carne, which was a recipe from off a tin of tomato soup. I wasn't fond of that either, but my father loved it.
Then there was pizza which one of my boyfriends taught us how to make using boxed Chef Boy Ar Dee Pizza mix. That was as foreign as we got in our home!
The first real Mexican experience I had was when my children were growing up and I tried a recipe for Enchiladas out of a Sunset cooking book. The original recipe was for Chicken Enchiladas, but I made them with leftover turkey. We all loved them.
We all fell in love with Mexican food and it's a love affair that has been growing ever since! I have never been to Mexico, but I love the flavors.
There was a Mexican restaurant in Fredericton we used to love to go to called Mexicali Rosa's. They brought fresh tortilla chips and salsa to the table while you were waiting. I loved to order the fajitas or the tacos.
I saw this birria tacos recipe on a blog called Grandbaby Cakes. They looked fabulous. I could not wait to try them. I ordered some special ingredients that were needed from Amazon and then I made a half recipe of them, and they were the most delicious tacos I have ever eaten.
Fork tender, rich, and succulent beef in a rich adobo sauce, with plenty of cheese, all tucked into corn tortillas and fried until crispy. Served with a spicy broth for dipping. It doesn't get much better than this!
.JPG "Ingredients for chili paste")
WHAT YOU NEED TO MAKE BIRRIA TACOS
There are actually two components to the dish. A feisty and delicious chili paste that you make first and then there is the beef and stuff needed for the broth. It looks like a long list, but it's mostly spices.
For the chili paste:
- 2 dried ancho chilies
- 1 dried guajillo chili
- 2 Chipotle peppers in adobe sauce
- 2 cloves garlic, peeled
- 1/4 cup (60ml) crushed tomatoes
- 1/4 cup (60ml) water
- 1 bay leaf
- 1 TBS red wine vinegar
- 1 tsp dried thyme
- 1 tsp whole oregano leaf
- 1/2 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp paprika
For the meat and dipping sauce:
- 1/2 TBS light olive oil
- 1 3/4 pounds of beef, cut into chunks
- salt and black pepper to taste
- 1 medium onion, peeled and diced
- 1 beef bouillon cube
- 2 cups (480ml) beef stock or broth
- 1 cup (140ml) water
For the Taco assembly:
- 9 corn tortillas
- 1 medium onion, peeled and chopped
- chopped fresh coriander/cilantro
- shredded Oaxaca or Monterrey Jack cheese (I used Jack)
I ordered the dry chilies and the chilies in adobo sauce from Amazon. I had everything else in my store cupboard. For the meat I used a round roast that I bought marked down, which I cut up into cubes. It worked beautifully. You could also use lamb if you can find it.
I buy my corn tortillas at Sobey's here in Nova Scotia. They are actual real corn tortillas from Mexico!
About a week after I made these my friend Victoria in California send me some Mexican chilies from where she lives along with a Mexican tablecloth, so next time I cook Tex-Mex, you will have a much more adventurous background to see!
HOW TO MAKE BIRRIA TACOS
You might think these are complicated, but they are very simple. Basically, they are just stewed meat, shredded, stuffed into a tortilla with cheese and onion and fried. Served with a broth for dipping. Kind of like a Mexican French Dip. (LOL talk about fusion!)
Start by making the chili paste. Remove the stems and seeds from the dried chiles. Add about 1 cup/240ml of water to a medium size pot and bring to the boil. Add the chilies, cover and leave to sit off the heat for 15 to 20 minutes.
At the end of that time add the chilies to a heavy-duty blender or food processor along with the remaining ingredients for the paste. Blend until smooth and thick.
Preheat the oven to 325*F/160*C/ gas mark 3. Add the oil to a flame proof casserole dish and heat. Season the meat with salt and pepper. Brown it in batches in the hot oil, removing it to a bowl as it browns.
When the meat is done, add the onion to the pan and sauté until it starts to brown. Return the meat to the pan along with the chili paste. Add the bouillon cube, and water to the casserole and give everything a good stir. Bring to a simmer and then cover.
Roast/braise in the oven for 2 1/2 hours until the meat is falling apart. Remove from the meat from the broth and shred with two forks. Taste and adjust seasoning on the broth as desired. Remove and set aside about 3/4 cup of the broth (about half).
Return the beef to the remaining broth. To the reserved broth add some coriander and the onion. Set aside for use as the dipping sauce.
Heat a knob of butter or some oil in a skillet over medium heat. Dip a tortilla into the top part of the broth in the casserole.
Fry for a few seconds in the oil, and then flip over. Top with meat, onion, coriander and cheese allowing the cheese to melt and get gooey. Remove from the pan.
Repeat with all of the tortillas. Serve with the dipping sauce and enjoy!
These are a truly amazingly delicious treat. I am in love with them! My recipe makes 9 which is more than enough for two people to enjoy with leftovers for the next day. (Everyone loves leftover tacos right?)
If you are a fan of Tex Mex you just might also enjoy these recipes:
QUICK & EASY BAKED CHICKEN TACOS -These are so quick to throw together. You can have them made, baked and on the table in about 20 minutes, ready to enjoy. Not only are they quick and easy, but they are also very delicious!
CHICKEN FAJITAS -These delicious Fajitas are a tiny bit different than the usual. Sized for two but can easily be doubled. You need to marinate the chicken for 1/2 hour prior to cooking.
Birria Tacos
Yield: 9 tacos
Prep time: 20 MinCook time: 2 H & 30 MTotal time: 2 H & 50 M
I half sized a recipe for these delicious tacos filled with tender beef in a rich adobo broth. Fried to perfection they are delicious enjoyed repeatedly dipped into that lush sauce/broth.
Ingredients
For the chili paste:
- 2 dried ancho chilies
- 1 dried guajillo chili
- 2 Chipotle peppers in adobe sauce
- 2 cloves garlic, peeled
- 1/4 cup (60ml) crushed tomatoes
- 1/4 cup (60ml) water
- 1 bay leaf
- 1 TBS red wine vinegar
- 1 tsp dried thyme
- 1 tsp whole oregano leaf
- 1/2 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp paprika
For the meat and dipping sauce:
- 1/2 TBS light olive oil
- 1 3/4 pounds of beef, cut into chunks
- salt and black pepper to taste
- 1 medium onion, peeled and diced
- 1 beef bouillon cube
- 2 cups (480ml) beef stock or broth
- 1 cup (140ml) water
For the Taco assembly:
- 9 corn tortillas
- 1 medium onion, peeled and chopped
- chopped fresh coriander/cilantro
- shredded Oaxaca or Monterrey Jack cheese
Instructions
- Start by making the chili paste. Remove the stems and seeds from the dried chiles. Add about 1 cup/240ml of water to a medium size pot and bring to the boil. Add the chilies, cover and leave to sit off the heat for 15 to 20 minutes.
- At the end of that time add the chilies to a heavy-duty blender or food processor along with the remaining ingredients for the paste. Blend until smooth and thick.
- Preheat the oven to 325*F/160*C/ gas mark 3.
- Add the oil to a flame proof casserole dish and heat. Season the meat with salt and pepper. Brown it in batches in the hot oil, removing it to a bowl as it browns.
- When the meat is done, add the onion to the pan and sauté until it starts to brown. Return the meat to the pan along with the chili paste.
- Add the bouillon cube, and water to the casserole and give everything a good stir. Bring to a simmer and then cover.
- Roast/braise in the oven for 2 1/2 hours until the meat is falling apart.
- Remove from the meat from the broth and shred with two forks.
- Taste and adjust seasoning on the broth as desired. Remove and set aside about 3/4 cup of the broth (about half) and set aside. Return the beef to the broth.
- To the reserved broth add some coriander and the onion. Set aside for use as the dipping sauce.
- Heat a knob of butter or some oil in a skillet over medium heat.
- Dip a tortilla into the top part of the broth in the casserole. Fry for a few seconds and then flip over. Top with meat, onion, coriander and cheese allowing the cheese to melt and get gooey. Remove from the pan.
- Repeat with all of the tortillas. Serve with the dipping sauce and enjoy!
Thanks so much for visiting! Do come again!
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