Recently I was thinking of making another batch of my taco cups. Gosh we loved those, and what’s not to love about using a muffin tin to batch out something that everyone is going to love, in bite sized form. That’s when it dawned on […]
Month: September 2016
Grilling season is coming to an end for many in the state of Wisconsin. I think this is officially the last day of summer, and as much as that pleases me (I love fall in Wisconsin), it disappoints me as well. I mean winter is coming, and that can get pretty long here in our state. With that said, my grill continues to heat up all year round, but for those that tuck them away until spring time, I figured I would give you my simple burger sauce recipe. Think of it as the ‘Big Mac’ sauce in a way, and one that really brings a great grilled burger together.
Yes, I ate that, well most of it.
Let’s get started.
- 1/2 cup mayonnaise
2 tbsp French dressing
2 tbsp sweet pickle relish
2 tbsp minced white onion
1/4 tsp salt
- 1 tsp granulated sugar
1/4 tsp cracked black pepper
1/2 tbsp white vinegar
That’s it. Pretty much things most folks might have in their refrigerator. As I love a burger with just mayonnaise and pickles, I figured I would step it up and mix these together to give a sweet, tangy, and creamy sauce. This one totally delivers.
Place all of the ingredients in a small mixing bowl, and whisk until thoroughly combined.
When your burger is done grilling, slather it on the top, and bottom buns and enjoy. This one was stacked with a sauced bottom bun, lettuce, burger, pickles, onions, more sauce, another sliced bun, cheese, burger, bacon, tomato, more lettuce, sauce, and top bun. IT WAS A DOOZY.
If you are looking for a great sauce, not only for a burger, but along the lines of a great club sandwich, give this one a shot. It only gets better after a couple of days stored in the refrigerator as well. Hope you enjoy!
The taquito. What’s not to love? It’s one of those menu items that often gets overlooked due to all of the other delicious items on a Mexican restaurant’s menu, but take a pause, slow down, and look at that name. The taquito. Some know the taquito as a flauto. Fine. But at the end of the day, the taquito is essentially a corn tortilla stuffed with meat and cheese, and typically deep fried. It’s crisp. It’s perfect, and I’m pretty sure I do not know anyone that would not pick one of these up and devour it. This is how my taquito started. A mistake if you will, but a great mistake at that.
Let’s get started.
- 3 lbs beef chuck roast, exterior fat trimmed and removed
- 12 oz can of your favorite beer (I used Oskar Blues Priscilla)
- 1 1/2 tsp salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 package of fresh corn tortillas
- 1 cup of Monterey Jack cheese, shredded
- cooking spray
- Guacamole, optional
- Sour cream, optional
- Your favorite hot sauce or salsa, optional
This is a slow cooker recipe, however if you decide to braise, by all means get in and go for it.
I initially started this slow cooked beef as my wife wanted kebobs on the grill one weekend. Well, time got away from me, and as I was not up for kebabs on the grill (laziness), I made something else, but decided I would add keep the beef cooking and use it the following day. Did I mention I love the slow cooker?
Start by cubing your beef. It does not matter how large or small. This stuff is going to cook for more than eight hours, if not longer. Did I mention I love the slow cooker?
Add the beef, along with the salt, pepper, and beer to the slow cooker. Set to low. Forget about it for about 6-14 hours, then return to it.
With a slotted spoon, or spider, strain the beef, reserving about 1 cup of the liquid mixture, add in the garlic powder, and shred the beef with a couple of forks. It should be falling apart tender.
Add in the reserved liquid, stir, and set aside.
Preheat your oven to 350 degrees.
Take your package of corn tortillas, add them to a plate, and microwave them for about 1 minute.
Remove and cover with a clean towel, or place into your tortilla warmer.
Take a tortilla, add some shredded beef, a bit of cheese, and roll into a log. Place onto a baking sheet, seam side down. Repeat with all tortillas, beef, and cheese.
Spray the taquitos with cooking spray and place into the preheated oven, and cook until golden brown, roughly 20 minutes. Just keep an eye on them as you don’t want them to overcook.
Remove, and serve with your favorite side items.
The end result is not only an awesome taquito, but when taking a bite has you thinking ‘what the heck is that flavor in that beef?!’. Yep, that’s the beer, and the salt and garlic. It’s pretty slick to say the least.
So if you are looking for a great snack, lunch, or dinner, heck even breakfast, these taquitos are your go to. Hope you enjoy!