Half Baked Harvest's Crockpot Honey Chipotle Pot Roast Tacos!!

This week I found myself with several packs of corn tortillas on hand. I bought some from the grocery store and my husband bought even more from a local Mercado. We had tortillas coming out our ears!

We had taquitos Friday,  Migas for breakfast Saturday, and used the remaining corn tortillas for these Honey Chipotle Pot Roast Tacos.  

I was thrilled to get my crockpot out and slow cook a roast all day. 

The roast simmers away on a bed of sliced onions and gets topped with a zesty seasoning mix of chili powder (chipotle and regular); paprika; garlic powder; cumin; oregano; and salt, then it gets doused in orange juice, water, and honey and slow cooks all day until it becomes tender and flavorful. Then you shred the meat and toss it in some of the juices and some salsa verde! 

You can choose to top your tacos with about anything you'd like. I like to top my tacos with some of the onion, cilantro, green onion, sliced avocado and maybe a slice of jalapeno or two.

 

My husband likes his with pico de gallo and salsa. And my son just does meat and cheese! You can top them however you like. It's going to be delicious no matter what!

Crockpot Chiptole Honey Pot Roast Tacos

Adapted from Half Baked Harvest

by Tieghan Gerard

Serves 8

2 yellow onions, sl iced

2 tablespoons chili powder

1 tablespoon chipotle chile powder

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon dried oregano

1 teaspoon salt

1 (4 pound) chuck roast

1 cup fresh orange juice

1 tablespoon honey

1 cup salsa verde

12 hard or soft taco shells, warmed

For topping: cilantro, green onion, avocado, and crumbled cotija cheese

In the crockpot, arrange the onions in the bottom of the crockpot bowl. 

In a separate bowl, mix the chiptole; chili powder; paprika; cumin; garlic powder; oregano; and season with 1 tablespoon of salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the orange juice; 3/4 cup water; and the honey. Cover and cook on LOW for 5 hours or HIGH for 3 hours. 

Remove the meat from the crockpot and shred it using two forks.

Mix the salsa verde with 1 cup of the braising sauce - season with salt.

Stuff the beef and onions into the warmed taco shells and top with cilantro; avocado, and cheese. Serve with salsa verde. Enjoy! 

 

It's Taco Time @ IHCC!

Half Baked Harvest's Double Baked Taquitos {From Half Baked Harvest's Quick & Cozy}

Who doesn't love a tray of crispy taquitos covered in cheese?  

These are really easy! A quick filling of ground beef with taco seasoning, enchilada sauce, and cream cheese all stuffed into corn tortillas and baked until crispy. A quick splash of enchilada sauce on the bottom and top of the crispy oven-baked taquitos and then douse them all with cheese and bake them again! It's almost like a cross between an enchilada and a taquito.

I really loved the fresh avocado salad on top made which was a flavorful mix of avocado, cilantro, jalapeno, lime juice and sea salt. It was a fresh, zesty, tangy topper to the taquitos. A hit for sure! 

Double-Baked Taquitos

Adapted Half Baked Harvest Quick & Cozy

by Tieghan Gerard

Makes 14-20

1 pound ground beef

1 yellow onion, chopped

3 tablespoons Homemade Taco Seasoning (recipe follows) or storebought seasoning

2 cups red enchilada sauce

4 ounces cream cheese, at room temperature, cut into pieces

16 to 20 corn tortillas

extra virgin olive oil

2 cups shredded Mexican cheese blend

2 avocados, chopped

1/3 cup chopped fresh cilantro

1 jalapeno, seeded, if desired, and chopped

1/4 cup fresh lime juice, plus lime wedges, for serving

flaky sea salt

sour ream or plain Greek yogurt, for serving

 Homemade Taco Seasoning: 2 tablespoons chili powder; 1 tablespoon chipotle chile powder; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon fine pink Himalayan salt. In a glass jar, combine the chili powder, chipotle chile powder, paprika, garlic powder, onion powder, cumin, oregano, and salt. Stir to mix well. Store at room temperature in a cool, dark place for up to 6 months. 

Preheat the oven to 425F. In a large skillet set over medium high heat, place the beef and onion. Cook, breaking up the meat with a wooden spoon, until the fat has rendered and the beef is browned, 8 to 10 minutes. Add the taco seasoning and 3/4 cup water. Reduce the heat to medium and simmer until the sauce thickens to coat the meat, about 5 minutes. Stir in 1/2 cup of the enchilada sauce and the cream cheese. Cook, stirring, just until the cream cheese melts, 1 to 2 minutes. Remove the skillet from the heat.

Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub one side with olive oil. Flip them over and spoon 2 tablespoons of the beef mixture down the center of each on the unoiled side. Roll up the tortilla as for a cigar and place seam-side down on the bakin sheet. Repeat with the reamaining tortillas and beef.

Bake the taquitos until they begin to crisp, about 10 minutes, then carefully flip them over and cook until crispy, 4 to 5 minutes. Remove from the oven, leaving the temperature set at 425F. 

Coat the bottom of a 9x13 inch baking dish with 1 cup of enchilada sauce. Arrange the taquitos over the sauce and top with the remaining 1/2 cup enchilada sauce and then the shredded cheese. Bake until the cheese is. melted and bubbling, 8 to 10 minutes.

Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice, and a pinch of flaky salt. Stir in gently to mix. Top the taquitos with the avocado mixture and sour cream. Serve warm with lime wedges for squeezing.

 July Potluck @ IHCC!

 

How Sweet Eat's Cheesy Double Bean Quesadillas with Guacamole and Salsa

 

I've talked about my love for beans several times over the years. Beans just hang out in the pantry being all cheap and delicious and healthy. Waiting for you to use them in something delicious, satisfying, and healthy. What's not to love?

Cheesy Double Bean Quesadillas? Yes, please. Made all festive and delicious with some green Guacamole and red Salsa. Double yes!

If you're looking for something easy, economical, and fun to help save time and money this Christmas, then this recipe is it!

All you need are some flour tortillas, 1 can of black beans, 1 can of cannellini beans, pepperjack cheese, sharp white cheese, and butter or oil. Then for the Guacamole I used 2 avocados, cilantro, garlic, lime juice, and salt. I almost always have some sort of salsa on hand. 

This is a meal that can come together for under $10 and less than 30 minutes. You simply grate the cheeses, mash the beans, whip up a fresh guacamole and then cook those quesadillas low and slow until the insides are hot and the tortillas are golden and crisp.

We loved these and will be having them again!

Cheesy Double Bean Quesadillas 

Adapted from How Sweet Eats

by Jessica Merchant

Makes 2/Serves 4-6

1 can black beans

1 can cannellini beans

2 ounces sharp white cheddar cheese, freshly grated

2 ounces pepperjack cheese, freshly grated

4 tortillas, about 10"

butter or olive oil, for frying

Guacamole and salsa, for serving

Guacamole 

Adapted from Homesick Texan

by Lisa Fain

Serves 4

2 ripe Haas avocados, peeled, pitted, and cut in half

2 cloves garlic, minced

1 Serrano chile, seeded and diced

1/2 cup chopped cilantro

1 tablespoon freshly squeezed lime juice

1/2 teaspoon salt

To Make the Guacamole: Mash the avocado with a fork in a bowl or Mexican mortar and pestle (molcajete) until desired consistency. Stir in the garlic, Serrano, cilantro, lime juice, and salt, then taste and add more salt if desired. Serve immediately. 

To Make the Quesadillas: In a large bowl, mash together black and cannellini beans with a fork, spoon or potato masher. Heat an electric griddle or skillet over low heat. Add a bit of butter or olive oil.

Place 2 tortillas down, covering each with a bit of both cheeses, then evenly distribute the mashed bean mixture (feel free to warm the bean mixture slightly) over top. Place the tortilla on the griddle or skillet, then cover bean mixture with the remaining cheese and the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until beans are warm and tortilla is crispy and golden. You will want to cook the quesadillas low and slow to warm the beans through and melt the cheese. When they tortillas are golden brown and to your liking, take off the heat, cut, and garnish with guacamole and/or salsa.

Red and Green @ IHCC!
 

Just For Kicks {Spicy Favorites From the Stirring The Pot Kitchen}

Over at I Heart Cooking Clubs we're celebrating spicy dishes that give either a little bit, or a lot of kick! I'm having company this week and didn't have enough time to throw together a new dish, so I'm recapping with five of my favorite spicy dishes, as well as a shout out to a dish I've mentioned before, that are perfect for the summer months!

Here in the Stirring the Pot household, we love spicy dishes! They are simply are favorites. I've mentioned this dish several times on my blog, but Madhur Jaffrey's Delicious Chicken Bits is hands down our favorite dish I've ever shared on this blog. It's spicy mainly because it has quite a bit of cayenne pepper in it, but also because it is full of other spices like cumin, paprika, garlic powder, turmeric, black pepper, salt, and thyme. It is a celebration of spices and is a must make for fans of spicy food.

And now onto my five favorites, in no particular order: (click on the link to be directed to the original post and recipe)

Heidi Swanson's Green Chile Whipped Cream Cheese

This whipped cream cheese is heavenly. Chopped up serrano pepper and garlic give it a truly wonderful flavor profile and it is remarkable and addictive on bagels for breakfast. Of course, this cream cheese is wonderful on just about anything. Trust me....it will not last long!

Curtis Stone's Potato & Zucchini Enchiladas with Fiery Habanero Salsa

Light and delicious veggie enchiladas with a super-fiery-not-for-the-faint-of-heart habanero salsa to set your mouth on fire! The avocado is not optional....it's necessary to cool your mouth down!

Rick Bayless' Queso Fundido Burger

This burger is a wonderful mix of flavors: chorizo, chipotles in adobo, poblano chiles, onions, and garlic.....and ooey gooey Monterey jack cheese. A tasty way to enjoy a burger this summer!

Rick Bayless' Pollo Pulquero

A lovely and unique meal for the slow cooker, this chicken is flavored with tomatillos, jalapeno, onion, cilantro, and a splash of jalapeno pickling juice. The chicken is fall off the bone tender and this is a light and fresh meal that is perfect for spring and summer.

Rick Bayless' Jalapeno-Baked Fish

 A light and easy tomato sauce made with a hint of garlic and pickled jalapenos is the perfect way to jazz up fish for a nice light summer meal. This was a very pleasant dish and a great way to add a little kick to your regular old weeknight dinner routine. The potatoes really round it out and make it a nice little meal. 

What are some of your spicy favorites?

Rick Bayless' Guacamole with Bacon and Tomato {A Party Favorite}!!

This guacamole is to die for! It's silky, smooth, and creamy with hints of smokiness from the addition of bacon and smoky chiptole chiles. The bacon adds a wonderful crunchy texture while the chipotles provide just the right amount of heat. The addition of tomato, onion, and cilantro brighten up the dish with their fresh flavor and lime adds that undeniable tang that really pops in the mouth. This is such a heavenly and satisfying guacamole. It is guaranteed to receive rave reviews.

I do have a couple of tips. When planning to make guacamole, buy your avocados a few days in advance so they are sure to be ripe. In order to achieve the creamy consistency that is desired for this recipe you will need perfectly ripe avocados. Also, since fresh tomatoes are not in season I recommend a roma tomato for this recipe. I find roma tomatoes to be the best to work with in the off season. Additionally, buy one can of chipotles en adobo, using what you need for this recipe, and then freezing the rest. The chiles will keep in the freezer indefinitely and you will love being able to pull them out from time to time. Since the bacon is pretty much the star of this dish, you'll want to use a good quality bacon for this recipe. When I cook bacon in strips on the stovetop, it always tends to bubble up and cook unevenly, even when fried in a cast iron skillet. For this reason I like to cut my bacon into lardons, or chunks, prior to frying. This serves two purposes. First, the cut bacon cooks faster and secondly, the bacon cooks evenly without bubbling up and being overdone on one side and raw on the other.

This is truly a delightful guacamole recipe! I assure you it would be a smashing hit at any party or get together. In fact, it's now at the top of my list when it comes to party foods. I will most definitely be making this again.

Bacon & Tomato Guacamole

Adapted from abcnews.go.com

by Rick Bayless

Serves 8

5 strips full flavored bacon

3 medium-large ripe avocados

1/2 medium white onion, chopped into 1/4" pieces

2 or 3 canned chipotle chiles en adobo, to taste-removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped

1 medium-large round, ripe tomato, cored and chopped into 1/4" pieces

1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off

salt, to taste

1 or 2 tablespoons fresh lime juice 

In a large 10 inch skillet, cook the slices of bacon in a single layer over medium heat, turn them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble.

Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.

Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro and about 2/3 of the bacon (save some of these for the garnish, if you wish).

Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.

Garnish with remaining bacon and any other toppings and serve.  Or, cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve.

Queso Fundido Burger

Introducing the Queso Fundido Burger.  A thick meat patty made of ground beef and cooked chorizo that is studded with spicy chopped chipotle chiles in adobo and topped with loads of melting monterey jack cheese, roasted poblano strips, caramelized onions, and garlic.  Serve it all on a lightly toasted bun and it's one incredible burger!

 Queso Fundido Burger

Adapted from RickBayless.com

Serves 4

2 fresh medium poblano chiles
1 medium onion, sliced into 1/4-inch slices
2 cloves garlic, minced
2 teaspoons oil
1 1/2 pounds ground chuck
8 ounces chorizo, cooked
1 to 2 canned chipotle chiles in adobo, finely minced, seeded if you wish
8 thick slices Monterey Jack cheese
4 hamburger buns, lightly toasted

Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler.  Place in a bowl, cover with a kitchen towel and let cool.  Rub off the blackened skin and pull out the stems and seed pods.  Cut into 1/4-inch strips.

Heat the oil in a medium skillet over medium.  Once the oil is hot, add the onions, stirring frequently until it begins to brown, 7 to 8 minutes.  Stir in the garlic and poblano and cook for 2 minutes.  Season with salt, usually about 1/2 teaspoon.  Scrape the rajas into a bowl and cover to keep warm.

In a large bowl, combine the ground beef, cooked chorizo, chipotles and 1 1/2  teaspoon salt.  Mix until well combined.  Divide the meat into 4 equal portions and form the patties.


Heat a gas grill to medium-high, or light a charcoal fire and let it burn until the charcoal is covered with white ash (and about medium hot); bank the coals to one side.  (It was too hot for me to grill outside so I just cooked the patties in a skillet on the stove, about 3-4 minutes per side). Place the hamburger patties on the grill and cook for a total of 4 to 5 minutes for medium rare.

Lay one piece of cheese on top of each burger, top with the warm rajas and then another piece of cheese.  Close the lid and continue cooking until the cheese has melted about 1 minute.  Remove from the grill and place on a toasted bun.  Serve immediately.

Theme: Green, Green, Green

Cookbook Review: The Lodge Cast Iron Cookbook {and Upside-Down Salsa Cornbread}

The Lodge Cast Iron Cookbook

A Treasury of Timeless Delicious Recipes

Softcover 

288 pages

Eight Chapters:  Lodge Cast Iron: A Song for a Cook's Soul; Breakfast; Soup, Stew, Gumbo & Chili; The Main Course; Cooking Outdoors; Sides; Nothin' But Cornbread; Desserts, Biscuits, & Bread; and great features on the history of cast iron as well as caring for your cast iron. 

I am absolutely in love with cast iron.  I love the rustic and homey look of cast iron, but more important than that, I love the functionality and superior results from cooking with cast iron.  Cast iron goes from the stovetop to the oven and from the oven to the table. 

I had a chance to go to The Lodge Factory Store in Sevierville, TN this past winter.  It was a total dream come true.  There are four factory stores in the southeastern United States and I highly recommend stopping by one if you get the chance.  They have so many cast iron pieces to chose from.  I especially like the table in the back where you can buy "less than perfect" pieces for a fraction of the price.  After I stocked up on cast iron I spied this cookbook at the checkout and vowed that I would buy it when I got the chance. 

This is a beautiful softcover cookbook with lots of gorgeous pictures, both of the recipes and also the cast iron.  There are so many recipes that I'd like to make from this book, but I've been all about cornbread lately so I chose this Upside-Down Salsa Cornbread from the Nothin' But Cornbread chapter. We loved being able to cut a wedge of this and top it with additional salsa, sour cream, and a little bit of chopped green onion.  It was very pleasing to the eyes and the palate!

Upside-Down Salsa Cornbread

Adapted from The Lodge Cast Iron Cookbook

Serves 6-8

Filling:

1 tablespoon vegetable oil

1 pound lean ground beef (I used 95% lean)

1/2 cup chopped onion

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon garlic salt

1 medium green or red bell pepper, seeded and cut into rings

Topping:

2 cups Martha White Buttermilk Self-Rising Corn Meal Mix

1 cup (4 ounces) shredded Cheddar Cheese

1 tablespoon sugar

1 (16-ounce) jar chunky-style salsa

1-1/4 cups milk

3 tablespoons vegetable oil

1 large egg, lightly beaten

Preheat the oven to 425F.  

Make the filling:  Heat the oil in a 10-1/2 inch cast iron skillet over medium high heat until hot.  Add the ground beef, onion, chili powder, salt and garlic salt; cook until the beef is no longer pink, stirring frequently and breaking up any clumps of meat.  Remove the beef mixture from the skillet to a bowl.  Place the bell pepper rings in a single layer in the bottom of the skillet.  Spoon the mixture over the rings.

Make the topping:  Stir together the corn meal mix, cheese, sugar, salsa, milk, oil, and egg in a medium bowl; stir until well blended.  Spread the batter evenly over the beef mixture in the skillet.  Bake until golden brown, 32 to 38 minutes.

Place a serving plate over the skillet; carefully invert and remove the skillet.  Cut into wedges.  If desired, this can be served from the skillet:  Cut into wedges and carefully turn each wedge upside down onto a serving plate.

Tex-Mex Meat Loaf with A Chipotle-Tomato Glaze

I attempt to write my menu plan based on the sales in the store, but I always allow myself to pick a few recipes that I simply just want to make.  Lately what I want is pretty much anything from The Homesick Texan cookbook.  It's my go-to cookbook for the moment.    

I have a favorite recipe for your classic everyday meat loaf, but this recipe for Tex-Mex Meat Loaf with Chipotle-Tomato Glaze has been calling to me ever since I first laid eyes on it.  I blame it all on the chorizo.  The idea of adding chorizo to meat loaf was completely intriguing to me. 

This meat loaf is dense in texture, packed with lots of flavor (chorizo, cilantro, onions, garlic, cumin, and oregano), and topped with a glaze that is spicy from the chipotle and slightly tangy from the lime.  It's not your everyday meat loaf.  It's meat loaf with a punch of flavor.  My husband who loves all these ingredients separately, did not love this meat loaf.  He said he preferred a normal old-fashioned meat loaf to this recipe.  I have to agree with him.  I certainly appreciated and enjoyed all the flavors in this recipe, but I think I prefer a simple old-fashioned meat loaf best.

  

Tex-Mex Meat Loaf with A Chipotle-Tomato Glaze

Adapted from The Homesick Texan by Lisa Fain

Serves 10-12

For the Chipotle-Tomato Glaze:

1 cup crushed canned tomatoes, preferable fire roasted

1/2 or 1 canned chipotle chile in adobo (depending on how much heat you like)

2 tablespoons lime juice

2 -3 cloves of garlic

salt and pepper, to taste

For the Meat Loaf:

1/2 tablespoon vegetable oil

1/4 medium yellow onion, finely diced

4 cloves of garlic, finely minced

1-1/2 pounds lean ground beef

1/2 pound Mexican chorizo, removed from casing

1/4 cup chopped cilantro

2 large eggs

1 cup finely ground crackers or tortilla chips (or a combo of the two)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1 teaspoon black pepper

1 teaspoon salt

Preheat oven to 350 degrees and line a large baking sheet with foil.  Butter or grease the foil so the meat loaf does not stick.

To make the chipotle-tomato glaze, in a blender, puree until smooth the crushed tomatoes, chipotle chiles, lime juice, and garlic.  Add salt and pepper to taste.

To make the meat loaf, heat the oil in a skillet on medium-low heat, and add the onion.  Cook uncovered for 5 minutes, stirring occasionally.  Add the garlic and cook for 30 more seconds.  

Slide the cooked onions and garlic into a large bowl.  Add to the bowl the ground beef, the chorizo, cilantro, eggs, ground crackers (I used Ritz) or tortilla chips, oregano, cumin, Worcestershire sauce, black pepper, and salt.  With your hands, gently mix all ingredients until well combined.

Take the meat and form it into a loaf.  Place it on the sheet and take half of the chipotle-tomato glaze and spread it on top of the meat loaf.  Place meat loaf in the oven and bake for 50 minutes.  Remove from the oven, spread the remaining chipotle-tomato glaze on top, and place back in the oven for about 10 more minutes.  Let the cooked meat loaf sit for 15 minutes and then slice with a serrated knife and serve.