Archive for the ‘Beef’ Category

Grilled Steak Salad

July 2, 2008

This was a great summer salad! I used flank steak instead of the suggested sirloin to save on cost. It was refreshing and delicious!

Grilled Steak Salad

Source: Cooking Light

Substitute flank steak for the sirloin if you prefer. Serve with thick slices of garlic bread and ice-cold beer.

Ingredients

1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound lean boneless sirloin steak, trimmed
8 cups spring-blend salad greens
1 1/2 cups red bell pepper strips
1 cup vertically sliced red onion
1 tablespoon chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

Preparation
Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.
Yield

4 servings (serving size: 3 ounces steak and 3 cups salad)
Nutritional Information

CALORIES 278(28% from fat); FAT 8.7g (sat 2.7g,mono 3.7g,poly 1g); IRON 6.1mg; CHOLESTEROL 76mg; CALCIUM 106mg; CARBOHYDRATE 22g; SODIUM 530mg; PROTEIN 30.4g; FIBER 6.1g

Greek Burgers with Yogurt Sauce

June 13, 2008

These burgers were yummy. I highly recommend them. Below is the recipe for the burgers, oven fries, and yogurt sauce exactly as written by Jesse. That’s about all I have to say. ūüôā

Greek Burgers
Source: Everyday Gourmet

1 pound of ground beef
2 cloves of garlic, grated
2 tablespoons of Greek Dressing
1 teaspoon of oregano
1/4 teaspoon of salt
1 teaspoon of garlic and herb Mrs. Dash
1 tablespoon of minced basil
1/2 teaspoon of pepper
1/2 cup of Feta cheese

In a bowl add beef, grated garlic, basil, dressing ( or olive oil if you don’t have this dressing- although I would cut the amount by half) and all of the dry seasonings. Mix gently until combined. Then crumble in feta cheese and mix until just incorporated. Loosely form your mixture into a ball and score it into 4 even sized pieces, this will help to make even sized burgers. When forming your burger patties, remember to slightly indent the center of the burger, this will help with even cooking.

I like to store these in the fridge while I prepare the oven fries. I find that keeping the cheese in the patties cold until it is time to cook creates less of a mess in your pan.

To cook, preheat pan to a medium high heat ( I like a nice brown crust on my burgers) and cook on each side for about 6-7 minutes covered, depending on how thick your burger is. My burgers were thicker so I allowed for all 7 minutes per side.

Garlic Oven Fries

4 Yukon Gold potatoes ( small- medium sized)
1 teaspoon of Oregano
1 teaspoon of garlic powder
1 teaspoon of garlic and herb Mrs. Dash
1/2 teaspoon of pepper
2 Tablespoons of Olive Oil

Preheat oven to 450

So that these aren’t as huge as say a potato wedge, I like to cut the potatoes first in half, then cut the half in half again, so that you have 4 thick round slices of potato. Then I cut them into thin slices from there. Toss with olive oil and seasoning and allow to sit while your pan heats up.

Tyler Florence from the Food Network shared a great tip for oven fries. Allow your pan to preheat in your oven so that it is smoking hot, remove the pan from the oven and carefully toss on your fries. They will sizzle and form a crust right away,  get it back in the oven and toss fries with spatula or tongs every 5 minutes for 20 minutes. When you take your fries out, sprinkle them with salt.

Greek Yogurt Dipping Sauce

1/2 cup of Plain yogurt
1 teaspoon of oregano
1 tablespoon of Ken’s Greek Dressing
1 teaspoon of lemon juice.

Mix and enjoy.

Philly Cheesesteaks

May 31, 2008

Cheesesteaks

YUM! These will be a dinner staple in our house from now on. I don’t know why I didn’t think of making Cheesesteaks at home in the first place?!? I can thank my friend (in real life – not just a blog friend) Liz for putting the idea of cheesesteaks in my head. You see, Liz and I went to college together and were sorority sisters. She is a little bit older than me though so we didn’t get to know each other too well during college. Recently we discovered, via our friend Facebook, that we both married military men and that we both have a passion for cooking. We started talking and I told her about my food blog. She loved the idea and decided to make one herself!

She has been doing a fantastic job with her blog despite the fact that she was oh about 8 1/2 months pregnant when she decided to start it! I’m so happy to announce that Liz had her baby and she’s a beautiful little girl named Emily Grace! So this one’s for you Emily Grace! I have no doubt that you are going to grow up blessed with some wonderful food made by your Momma. You lucky girl you! Congratulations Liz and Daniel! Best wishes and THANKS for a great dinner idea!

One note: I wasn’t sure how to get “thinly sliced steak” so I asked the butcher at the grocery store. She directed me to the sirloin cut “Milanese Style” (aka very thin). Then, when it came time to cook I just sliced the thin-cut steak into strips. I think it turned out very well!

Philly Cheesesteak Sandwiches

Source: Closet Cooking

1 teaspoon olive oil

2 onions, sliced

1 green pepper, sliced

1 pound thinly sliced steak

salt and pepper to taste

provolone cheese

2 hoagie rolls

Heat oil in a pan. Add the onions and green peppers and saute until tender, about 6-10 minutes. Set the onions and peppers aside. Add the steak to the pan and cook until no longer pink, about 3-4 minutes. Mix the vegetables into the steak. Place the steak, vegetables, and cheese on the hoagie roll. Place the open sandwich, with the cheese on top, under the broiler to melt the cheese.

Makes 2 servings

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

May 22, 2008

Balsamic Skirt Steak

This was a GOOD dinner! It’s quick, easy, and well-balanced. A complete meal in about 30 minutes! The recipe hails from Everyday Food magazine March 2008 issue. I really didn’t change much of anything other than I, unfortunately, had to omit the Balsamic Vinegar sauce because I didn’t realize I was out of it. The steak was still really good and simple without the sauce but I would definitely make it next time (my husband is a balsamic vinegar freak!). We especially enjoyed the Roasted Tomatoes. These are not something I would have thought to make as a side-dish but they were DELICIOUS! So sweet and tangy!

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Serves 4

-2 pints grape tomatoes

-6 scallions, white and green parts separated and cut into 1-inch pieces

-2 tablespoons olive oil

-coarse salt and ground pepper

-1 cup yellow cornmeal

-1 tablespoon butter

-1/4 cup finely grated Parmesan

-1 1/2 pounds skirt steak

-1 cup balsamic vinegar

1. Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.

2. Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick.)

3. Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

4. Add vinegar to skillet and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.

Balsamic Steak

Beef Fajita Enchiladas

May 13, 2008

Enchiladas

Being that I’m a native Texan, I love me some Mexican food. Especially enchiladas….cheesy, gooey, saucy, delicioso!! I’ve tried making enchiladas at home but they have just never stood up to the ones I get from some of my favorite Tex-Mex restaurants….until now. The real key to delicious enchiladas is the sauce. None of the sauces I had tried before tasted right but this one is very very good and it’s quick and easy to boot! Now, this is definitely not an authentic sauce but I think it tastes pretty close to what you might get in a Tex-Mex restaurant here in Texas. If you don’t have leftover fajitas like I did you could make them with anything…ground beef, shredded chicken, cheese, shrimp, pork, etc. The possibilities are endless!

Enchilada Sauce

Adapted from Allrecipes.com

INGREDIENTS:
1/4 cup vegetable oil
2 tablespoons flour
2 Tbsp chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups chicken broth/stock
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
salt to taste

DIRECTIONS:
1.     Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2.     Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

To prepare enchiladas:

Spread about 1/3rd of the enchilada sauce on the bottom of a rectangular baking dish. Then start filling corn tortillas with whatever filling you desire (I did beef fajitas) and rolling them up. Place enchiladas in bottom of baking dish with the seam side down. Once all the enchiladas are in place, pour the remaining sauce over the top of them; make sure there are no dry spots or they will get too tough. Then sprinkle the cheese of your choice (I used Cheddar) over them to your desired cheesiness. Cover with foil and bake in a 350 degree oven for about 25 minutes. Then remove the foil and bake for another 5 minutes. Serve with a dollop of sour cream.

Enchiladas

Spaghetti with Italian Meat Sauce

March 30, 2008

Italian Meat Sauce

I had a craving for homemade slow-simmered spaghetti with meat sauce so I started looking for recipes online. Then I realized that the other day I had starred a recipe for meat sauce that Annie featured on her blog. Hmmm…seems like we have similar tastes because I keep starring recipes that she has featured! Anyway the original recipe was from Cook’s Illustrated which is one source that I ALWAYS can count on for amazing recipes. The recipe was delicious with a few slight spice additions that I made. Also, it doesn’t call for you to slow-simmer the sauce for hours but I did anyway. I feel like it can’t hurt…all it does is blend the flavors that much better! I was surprised by how thick the sauce was but it helped it adhere to the pasta really well.

Simple Italian Meat Sauce

3/2008

Except for ground round (which tasters found spongy and bland), this recipe will work with most types of ground beef, as long as it is 85 percent lean. (Eighty percent lean beef will turn the sauce greasy; 90 percent will make it fibrous.) Use high-quality crushed tomatoes; our favorite brands are Tuttorosso, Muir Glen Organic, and Hunt’s Organic. If using dried oregano, add the entire amount with the canned tomato liquid in step 2. The sauce makes enough for nearly 2 pounds of pasta. Leftover sauce can be refrigerated in an airtight container for 3 days or frozen for 1 month.

Makes about 6 cups

4 ounces white mushrooms , cleaned, stems trimmed, and broken into rough pieces
1 large slice high-quality white sandwich bread , torn into quarters
2 tablespoons whole milk 
  Table salt and ground black pepper¬†
1 pound 85 percent lean ground beef (see note and related content)
1 tablespoon olive oil 
1 large onion , chopped fine (about 1 1/2 cups)
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
1/4 teaspoon red pepper flakes (I used more-probably a full teaspoon b/c we love spicy!)

I also added about 1 tsp garlic salt, 1 tbsp salt, 1 tsp dried basil, and 1/2 tsp onion powder…it would have been bland without these additions, in my opinion!

1 tablespoon tomato paste 
1 (14.5-ounce) can diced tomatoes , drained, 1/4 cup liquid reserved
1 tablespoon minced fresh oregano leaves  or 1 teaspoon dried oregano (see note)
1 (28-ounce) can crushed tomatoes 
1/2 ounce grated Parmesan cheese (about 1/4 cup)

1. Process mushrooms in food processor until finely chopped, about eight 1-second pulses, scraping down side of bowl as needed; transfer to medium bowl. Add bread, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper to now-empty food processor and process until paste forms, about eight 1-second pulses. Add beef and pulse until mixture is well combined, about six 1-second pulses (I didn’t add the beef to the food processor b/c we only brought our mini-processor to Arizona with us. I just mixed the milk/bread mixture in with the beef by stirring with a wooden spoon in a bowl).

2. Heat oil in large saucepan over medium-high heat until just smoking. Add onion and mushrooms; cook, stirring frequently, until vegetables are browned and dark bits form on pan bottom, 6 to 12 minutes. Stir in garlic, pepper flakes, and tomato paste; cook until fragrant and tomato paste starts to brown, about 1 minute. Add 1/4 cup reserved tomato liquid and 2 teaspoons fresh oregano (if using dried, add full amount), scraping bottom of pan with wooden spoon to loosen browned bits. Add meat mixture and cook, breaking meat into small pieces with wooden spoon, until beef loses its raw color, 2 to 4 minutes, making sure that meat does not brown.

3. Stir in crushed and drained diced tomatoes and bring to simmer; reduce heat to low and gently simmer until sauce has thickened and flavors have blended, about 30 minutes (I simmered on low heat for about 3 hours). Stir in cheese and remaining teaspoon fresh oregano; season with salt and pepper to taste.Source: Cook’s Illustrated

I took this picture to show the ridiculous portion of food Alex put on his plate but it ended up being a really cool action shot of him grating fresh parm! ūüôā

Italian Meat Sauce

From-Scratch Beef Tacos

March 23, 2008

Beef Taco

This is probably my proudest blog update to date. Why, you ask? Because I FRIED something successfully and without burning myself or burning down the hotel room. Woohoo! When I was planning my menu for the week I decided beef tacos sounded good (since we both love Mexican food) but I wasn’t feelin’ the beef mixture made from a packet of seasoning and the pre-fab taco shells from a box. So I started searching the internet and found a recipe and a method for from-scratch beef tacos that I KNEW I could count on because it was from Cook’s Illustrated. I hate to gloat but Alex agreed with me so I must say, these were probably the BEST ground beef tacos I have ever had! I don’t know if we will every be able to eat tacos from a packet and pre-fab shells again. There’s just no comparison. The only downside is that doing it this way is definitely not the quick weeknight meal that you think of beef tacos being. However, you could fry the shells on the weekend, package them in a sealed plastic bag, and then just reheat in the oven on the day of the tacos. That would make it WAY more weeknight-friendly!

Beef Tacos

Home-Fried Taco Shells

Source: Cook’s Illustrated 5/2002 (see link for step-by-step pictures and instructions)

The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.

Makes 8 taco shells, serving 4

  • 3/4 cup vegetable oil, corn oil, or canola oil (I used more than this b/c my skillet is larger than 8 inches. I’d say just get about a 1/2 inch of oil in the skillet.)
  • 8 corn tortillas (6 inch)

1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). Meanwhile, line rimmed baking sheet with double thickness of paper towels.

2. Following illustrations below, using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.

3. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds.

4. Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.

 

Ground Beef Tacos

Source: Cook’s Illustrated 5/2002

Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.

Makes 8 tacos, serving 4

Beef Filling
2 tablespoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
  table salt
1 pound 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
  Ground black pepper
Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
  hot pepper sauce , such as Tabasco

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately. (I served them with shredded cheddar cheese and homeade fresh guacamole and they were PERFECT!)

Beef Tostadas

Rachael Ray Success

March 18, 2008

Beef Rice Noodle Soup

Ok, I admit it. I used to be a HUGE Rachael Ray fan. I watched her back to back episodes of 30 Minute Meals every single night when I got home from school. Since then, she has gradually started to wear on me with her little chuckles and cheesy dialog. I guess I started to see what other people (like my husband) always found so annoying about her. I do however respect the fact that she shows people the excuse “I don’t have time to cook” is not a valid one. Who doesn’t have 30 minutes?! It takes longer than that to go to the drive-thru and come back!

This is a recipe I bookmarked a LONG time ago and just recently stumbled across again. Alex and I both love Vietnamese noodles so I decided it was time to give it a try at home.¬† Although this is not an “authentic” Vietnamese noodle recipe, it tasted a lot like the ones we get at our favorite restaurant! I really liked the fact that it uses deli roast beef as the meat to save time. It was probably more like a 20-minute meal from start to finish. I admit I was a little apprehensive about how the deli roast beef would taste since it is not something I eat normally but it worked really well with the other flavors in the soup. Another thing, I just used regular vermicelli noodles because I couldn’t find “rice vermicelli”. Alex says this is a “keeper” and I “can make it again”.

Beef Rice-Noodle Soup

From Every Day with Rachael Ray
November 2006

FOUR SERVINGS
Prep Time: 10 min
Cook Time: 10 min

  • 5 ounces rice noodles (rice vermicelli) I used regular vermicelli noodles
  • 2 cups bean sprouts (about 3/4 pound)
  • 1 pound deli roast beef, cut into 1/2-inch strips
  • 1 tablespoon vegetable oil
  • 1 jalape√Īo chile, seeded and thinly sliced crosswise
  • 3 scallions, thinly sliced (white and light green parts only)
  • One 14-ounce can beef broth
  • ¬†Salt
  • ¬†1/3 cup cilantro leaves
  • ¬†Lime wedges, for serving

1. Add the rice noodles to a medium saucepan filled with water and bring to a boil. Cook until tender, about 3 minutes. Drain, rinse with cold water and drain again. Divide the cooked rice noodles, bean sprouts and roast beef strips among 4 soup bowls.
2. Heat the oil in the same pan over medium heat. Add the jalape√Īo and scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the beef broth and 2 cups water and bring to a boil. Cook, uncovered, for 10 minutes. Season the soup with salt and divide among the bowls. Garnish with the cilantro leaves and lime wedges. (We added Sriacha hot sauce to kick it up a bit…so yummy!)

Craving Meatloaf + No Oven = Meatloaf Burgers!

March 16, 2008

 Meatloaf Burgers

So in case you missed it,¬† we currently live in a hotel room with no oven and a tiny kitchenette. For this reason, there are a lot of meals that I drool over but cannot make because it simply won’t work in our little toaster oven. One thing I’ve been missing since we lived here is Meatoaf. Unfortunately, I thought my craving was just gonna have to wait until we move back to Texas in April. When I saw this recipe that the Foodie Fashionista came up with for Meatloaf Burgers I thought, “Now why didn’t I think of that?!”

Alex actually ended up cooking these because I was at the gym the night we had planned to eat it.¬† They were delicious and we will definitely make variations on these again soon. Ours really didn’t want to stay together at all but I think that’s because Alex only used 1 pound of meat and didn’t adjust the other measurements accordingly. However, they were still totally yummy despite being crumbly. I think we are in th minority of people who actually like Turkey Meatloaf better than beef so next time we will use ground turkey. Alex also mentioned that next time he would use butter to caramelize the onions but that kind of defeats the idea of it being a pretty healthy meal.

By the way, the Foodie Fashionista’s picture of this is WAY better than the one we got so click the link above and check it out.

Meatloaf Burgers with Carmelized Onion and Smokey Ketchup

Carmelized Onions
1 tablespoon olive oil
1 1/2 cup yellow onions, sliced thin
1 1/2 cup red onions, sliced thin
pinch of sugar

Heat oil over medium heat in a small saute pan. Add onions and cover pan. Cook until onions are translucent, about 8 minutes. Add sugar and continue to cook for about 10 more minutes, until the onions are golden brown. Remove from heat and set aside.

Smokey Ketchup
3/4 cup ketchup
1 tablespoon Worcestershire sauce

Mix ketchup and Worcestershire sauce in a small bowl.

Burgers
1 teaspoon olive oil
1/2 cup yellow onion, chopped
1 large garlic clove, minced
1 egg, beaten
1/4 cup ketchup
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 slice of light wheat bread, ground fine (I use a coffee grinder or mini food processor)
20 ounces 93% lean ground beef

Heat oil in a saute pan over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook another 3-4 minutes. Remove from heat.

In a large bowl, mix ingredients from egg through bread. Stir in cooked onions and garlic. Add meat to bowl and mix well with hands. Mixture will be much wetter than a typical burger mixture. Shape meat into 6 equal patties. Grill or broil to desired level of doneness. Serve on a light hamburger bun with smokey ketchup and carmelized onions.

Yields 6 servings.

WW info:
flex – 4 points per burger
core – included
(does not include hamburger bun)

Tortas Ahogadas, Courtesy of the Grijalva’s

March 9, 2008

Tortas Ahogadas

This recipe is one that is really special to me. Growing up my mom made it pretty frequently for us and it has always been one of my favorite things she made. She got the recipe from some really awesome family friends of ours (the Grijalva’s) who live in Los Mochis, Mexico. We actually call these friends of ours “Our Mexican Family” because they are like family to us. My mom and dad trusted them enough to send me down to Mexico by myself not once but TWICE to spend the summer learning Spanish and having way too much fun. Some of my best memories from growing up were spent in Los Mochis during the hot summers. One thing the family is known for, besides their kind and welcoming personalities, is their cooking. On my first trip to Los Mochis when I was probably about 7 my mom actually had to tell me to stop eating so many of Irma’s homeade frijoles and tortillas because she was afraid I was going to get sick. This recipe is another one that we ate while visiting and my mom was smart enough to ask them to give us the recipe.

“Tortas Ahogadas” literally means “Drowned Sandwiches” in Spanish. These are meant to be eaten with a fork and knife as you are supposed to “drown” the sandwich with the sauce and thus, render it impossible to eat with your hands. As I was researching other Tortas Ahogadas recipes online today I noticed that almost all of them were made with pork, rather than beef like this one. I’m sure it’s great with pork but I am determined to keep the Grijalva tradition going and use beef roast. Unfortunately, living in Arizona makes it a lot harder to find dried chile peppers than it was in Texas. I was only able to find one kind labeled “California Dried Peppers” so I went with it. Also, I wasn’t able to bring my slow cooker to Arizona with me because it’s too bulky so this was the first time for me to attempt making it on the stove top. Don’t make the same mistake I did and get too impatient and therefore turn the heat up so high that the water starts boiling. It made the roast a little tougher than it normally it is.

Torta Ahogada

Tortas Ahogadas (Drowned Sandwiches)

3 Anaheim Chiles (dry…cleaned of seeds & membrane) As stated above, just use whatever large dried chiles you can find.
3 Pasilla Chiles (dry…cleaned)
1 Kilo (2-3 lb.) beef roast
1 onion (coarsely chopped)
4-6 cloves of garlic
Salt & Pepper (to taste)
Teaspoon of oregano
10 sun-dried tomatoes (you can use dry or packed in oil‚ĶI used in oil b/c that’s what I had on hand)

2-3 canned chipotle chilies (depending on the amount of spice that you like) to add to broth, after meat has been stewed

Cook the above ingredients in 2 liters of water until meat is tender (I usually use slow cooker on low for about 8 hours but this time I cooked on stovetop for about 2 hours…do not boil, just simmer the whole time) Take out the meat and shred with two forks (so that the pieces aren‚Äôt too big for the sandwiches) Cool for a while before proceeding with the next step so that you don‚Äôt burn yourself. Add the chipotle chilies to the broth (with meat still removed) and process either in small batches in food processor/blender or use immersion blender (lifesaver!).

Crema:
¬Ĺ liter of Crema Fresca (sometimes labeled “Mexican Crema” and can be found in the dairy aisle…or sour cream works too) I just used the whole jar of Crema.
3 Tablespoons of mayonnaise
1 Teaspoon of mustard (roughly)
Salt & Pepper to taste

Other:
Avocado (slices to go on sandwiches)
Bolillo Rolls

Assembly: Lay out a roll and place meat on one side. Then ladle some of the sauce over the top of the meat and top with avocado and Crema. I also drown the tops of the sandwiches with sauce and squeeze a wedge of lime on top. These are fork & knife sandwiches‚Ķdon‚Äôt even think about trying to eat with your hands! ÔĀä Enjoy!

Drowned Sandwich