ACHIOTE BEEF STREET TACOS RECIPE
Achiote Beef Street Tacos are a deliciously fabulous way to feed a crowd. . . quick and easy!
Provided by Ruthie A Knudsen
Categories Main Dish
Time 1h20m
Number Of Ingredients 16
Steps:
- In a small bowl combine onions and cilantro; mix to combine and set aside.
- For each taco; heat 2 tortillas in small amount of oil.
- Stack tortillas and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
- Optional additional toppings: shredded cabbage, julienne radish, and mini pineapple wedges
- Achiote Taco Sauce:
- Blend all ingredients together; ingredients should look minced.
- Marinate in fridge for 1 hour before serving.
- Enjoy your Achiote Beef Street Tacos Recipe!
Nutrition Facts : Calories 260 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHIPOTLE CARNE GUISADA (BEEF STEW MEAT BRAISED W/CHIPOTLE)
Tender and stick to your ribs meal. The Goya Sazon is in most food stores in the Mexican isle next to the powder spices in a small yellow/orange box but you can most certainly find it in Mexican specialty stores.
Provided by Chef Sarita in Aust
Categories Meat
Time 2h15m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Season the beef stew meat with the cumin, salt and pepper. Set aside.
- In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
- Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
- Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.
STEW CHICKEN (BELIZE)
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
- Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
- Chop the onion, pepper and garlic and set aside.
- Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
- Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
- Add the onions, peppers and garlic. Saute until the onions are translucent.
- Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.
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