Delicious Beef Tongue Tacos

Ingredients

• Servings: 20
• 1 beef tongue
• 1/2 white onion, sliced
• 5 cloves garlic, crushed
• 1 bay leaf
• salt to taste
• 3 tablespoons vegetable oil
• 5 roma tomatoes
• 5 serrano peppers
• salt to taste
• 1/2 onion, diced
• 2 (10 ounce) packages corn tortillas

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 15 mins

Ready Time: 8 hrs 30 mins


• place the beef tongue in a slow cooker and cover with water. add the onion slices, garlic, and bay leaf. season with salt. cover and cook on low overnight or 8 hours. remove the tongue and shred the meat into strands.
• heat the oil in a skillet over medium heat. cook the tomatoes and peppers in the hot oil until softened on all sides. remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. blend briefly until still slightly chunky. cook the diced onion in the skillet until translucent; stir in the tomato mixture. cook another 5 to 6 minutes. build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.

Delicious Beef Tongue Tacos

Ingredients

• Servings: 20
• 1 beef tongue
• 1/2 white onion, sliced
• 5 cloves garlic, crushed
• 1 bay leaf
• salt to taste
• 3 tablespoons vegetable oil
• 5 roma tomatoes
• 5 serrano peppers
• salt to taste
• 1/2 onion, diced
• 2 (10 ounce) packages corn tortillas

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 15 mins

Ready Time: 8 hrs 30 mins


• place the beef tongue in a slow cooker and cover with water. add the onion slices, garlic, and bay leaf. season with salt. cover and cook on low overnight or 8 hours. remove the tongue and shred the meat into strands.
• heat the oil in a skillet over medium heat. cook the tomatoes and peppers in the hot oil until softened on all sides. remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. blend briefly until still slightly chunky. cook the diced onion in the skillet until translucent; stir in the tomato mixture. cook another 5 to 6 minutes. build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.

john's chili

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 orange bell pepper, finely chopped
• 1 large red onion, finely chopped
• 1 stalk celery, chopped
• 2 pounds ground lamb
• 2 pounds ground beef
• 8 serrano chile peppers, diced
• 3 (14.5 ounce) cans diced tomatoes
• 1 (4.5 ounce) can diced green chile peppers
• 3 (6 ounce) cans tomato paste
• 2 (15 ounce) cans kidney beans
• 6 tablespoons minced garlic
• 1 fluid ounce key lime juice
• 4 fluid ounces tequila
• 16 fluid ounces
• 2 1/2 tablespoons chili powder
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 5 hrs 20 mins

Ready Time: 5 hrs 45 mins


• heat the olive oil in a large pot over medium heat. stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. cook until tender. place lamb and beef in the pot, and cook until evenly brown. drain grease.
• mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and into the pot. season with chili powder, salt, and pepper. bring to a boil. reduce heat to medium-low, and simmer 5 hours.

Bibimbap (korean Rice With Mixed Vegetables)

Ingredients

• Servings: 4
• 1 english cucumber, cut into matchsticks
• 1/4 cup gochujang (korean hot pepper paste)
• 1 bunch fresh spinach, cut into thin strips
• 1 tablespoon soy sauce
• 1 teaspoon olive oil
• 2 carrots, cut into matchsticks
• 1 clove garlic, minced
• 1 pinch red pepper flakes
• 1 pound thinly-sliced beef top round steak
• 1 teaspoon olive oil
• 4 large eggs
• 4 cups cooked rice
• 4 teaspoons toasted sesame oil, divided
• 1 teaspoon sesame seeds
• 2 teaspoons gochujang (korean hot pepper paste), divided (optional)

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside.
• bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach.
• heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl.
• brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. in a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each.
• to assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. place 1 egg atop each serving. drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

foolproof rib roast

Ingredients

• Servings: 6
• 1 (5 pound) standing beef rib roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

Recipe

Preparation Time: 5 mins Cook Time: 5 hrs

Ready Time: 5 hrs 5 mins


• allow roast to stand at room temperature for at least 1 hour.
• preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
• roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.

Slow Cooker Pizza

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 (8 ounce) package rigatoni pasta
• 1 (16 ounce) package shredded mozzarella cheese
• 1 (10.75 ounce) can condensed cream of tomato soup
• 2 (14 ounce) jars pizza sauce
• 1 (8 ounce) package sliced pepperoni sausage

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. brown the ground beef in a skillet over medium-high heat. drain off grease.
• in slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
• cook on low setting for 4 hours.

Souper Skillet Pasta

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 (1 ounce) package dry onion soup mix
• 1 teaspoon dried oregano
• 1 (28 ounce) can whole peeled tomatoes, undrained and chopped
• 2 cups water
• 2 cups macaroni
• 1/3 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a skillet over medium heat, brown the ground beef until no pink shows; drain.
• stir in onion soup mix, oregano, tomatoes and water. bring to boil; stir in macaroni. simmer covered, stirring occasionally for 20 minutes or until macaroni is tender. sprinkle in parmesan cheese and top with mozzarella cheese.