Cooking Weblog

Have you ever had a hamburger that tasted like a taco? Try this. All of the classic seasonings in a taco but on a hamburger bun. This is a great recipe for the backyard griller. You might never want a regular hamburger again.

Ingredients:

1 1/2lb. hamburger ( 22% fat )

1/2 onion ( fine dice )

1 teas. salt

3/4 teas. pepper

1 teas. onion powder

1 teas. garlic powder

1 teas. cumin

1 tbsp. chili powder

1/4 head lettuce ( shredded )

1 to 2 tomatoes ( thin sliced )

3oz. cheddar cheese ( fine shredded )

6 hamburger buns ( I’m using kaiser rolls )

hot sauce

Method:

Combine hamburger, salt, pepper, onion powder, garlic powder, chili powder, cumin and onion into a large bowl and mix well ( your hands work best for this ). Shape 6 1/4 pound hamburger patties. An easy way to do this is to divide the mixture into 6 equal balls, this gives you the perfect size every time.

Grill on medium heat for about 3 minutes a side ( about 6 minutes total ) or when they reach 155 degrees internal temperature. These can also be pan fried or oven baked ( 350 degrees 10 to 15 minutes ).

Here’s a tip for the buns:

Wrap your buns in foil and place on your grill away from the flame ( indirect heat ) and warm them up. This only takes a few minutes. I’ve seen a lot of people use cold buns when they bbq and, to me, I always wonder why.

Assembly:

Drizzle a little hot sauce on the bottom bun and place a patty on it. Drizzle a little more hot sauce on the top bun and add your cheese, lettuce and tomato and close. Makes 6 delicious burgers.

Optional ingredients can be guacamole, sour cream, refried beans, pico de gallo or anything you like.

This is a great option to try when you get tired of the same old burger.

If you have any questions I’d love to hear from you so by all means send a message and… Happy Cooking

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Here’s an awesome pork soft taco recipe for you to try. Tender pieces of pork with guacamole, pico de gallo and more all wrapped in a soft corn tortilla. Add some refried beans and rice and you’ve got a meal like you would find in a good mexican restaurant. Yummy!

Ingredients: Pork

1 1/2lb. pork butt

1 1/2 teas. salt

1 teas. pepper

1 teas. garlic powder

3/4 teas. dry mexican oregano

3/4 teas. cumin

1 1/4 teas. chili powder

1 1/4 teas. onion powder

3 tbsp. oil

Method:

Trim most of the fat off of your pork and dice into small pieces ( 1/4 to 1/2 inch cubes ) and place in a ziplock bag. Add all other ingredients and mix well by “mushing” it around in the bag. Refrigerate for at least 30 minutes. 2 hours is better, overnight is best to allow flavors to incorporate.

To cook, place a small amount into a preheated skillet ( high heat ) and cook ( stirring occasionally ) until seared on all sides (add a drizzle of oil if you’re not using a nonstick pan to keep from sticking ). This only takes about 3 to 5 minutes per batch. The reason to do small batches is to avoid steaming the meat. As soon as the meat hits the pan the juices start to come out, you don’t want this. Keeping your pan at high heat will sear the meat locking in the juices. If you crowd your pan with too much meat as the liquid comes out it cannot evaporate fast enough and the meat will start to steam instead of sear. This tends to make the meat dry since more of the juices escape. This is good information to keep in mind when pan searing any type of meat. Note: don’t start cooking your meat until all of your toppings are ready for easy assembly.

Ingredients: Pico De gallo

2 tomatoes ( small dice )

1/2 onion ( small dice ) ( red or white is best )

1 small jalapeno pepper ( fine dice )

1/4 cup fresh cilantro ( small chop )

1/2 lemon ( just the juice )

1/3 teas. salt

1/4 teas. pepper

1/4 teas. garlic powder

1 pinch dry oregano

1 pinch chili powder

1 pinch cumin

Method:

Add all ingredients into a bowl and mix well. Cover and refrigerate.

Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure to stir occasionally.

Another note: The heat in a jalapeno pepper comes from the membranes around the seeds so if you like it hot don’t remove the seeds, if you like medium remove half of the seeds, for mild remove all of the seeds. Caution, do not touch your face or eyes after cutting your jalapeno, it can burn you.

Ingredients: Guacamole

2 ripe avocados

1/4 cup pico de gallo

1 teas. salt

1/4 teas. pepper

1/2 lemon ( just the juice )

Method:

Cut avocados in half by running a knife all the way around the avocado from top to bottom. Hit the seed with the blade of your knife and give it a slight turn, this should loosen the seed for removal. Use a spoon to scoop out the meat of the avocado and add to a medium to big bowl. Add salt, pepper and lemon juice to the bowl and mash with a fork until you have the consistency of chunky mashed potatoes. Stir in your pico de gallo and refrigerate.

Great tip for storing guacamole:

Guacamole will turn brown on you in a few hours. The lemon juice helps to counteract this but if you want to keep it fresh for more than a day you need to keep air completely away from it. I’ve heard of tricks like putting it in tupperware or ziplock bags, even covering with plastic wrap. The best way that I recommend is to put it in a clean bowl and flatten it to a smooth surface. You can then pour a thin layer of lemon juice or water over the top, this ensures that absolutely no air can get in to ruin your guacamole. When you are ready to use it again, simply pour all of the liquid off of the top and give it a stir. You will be able to keep the guacamole for at least 3 to 4 days.

Check here for pictures of pico de gallo and guacamole.

Ingredients: Tacos

marinated pork

gaucamole

pico de gallo

cheese ( fine shred ) queso fresco is good for this as well as cheddar

hot sauce

10 to 12 6in. corn tortillas

olive oil

Method: Tacos

Set up and assembly line starting at one end with guacamole, pico de gallo, cheese and hot sauce. Brush a thin layer of olive oil onto both sides of each tortilla and warm. You can warm by heating them on a 350 degree griddle flipping them occasionally until warmed through or by putting them into a 350 degree oven ( on the rack ) for 2 to 5 minutes, depending on your oven. Wrap them in foil to keep warm. Batch cook your pork. After a batch is cooked place about 2 tablespoons onto a tortilla and add your guacamole, pico de gallo, cheese and hot sauce. You want to do this while the meat is hot. Continue until done or when you have enough tacos. Add some refried beans and rice and you’re ready to eat

Any unused portions can be stored in the refrigerator for a few days. The pork can be frozen for up to 2 months.

If you have any questions or comments about this recipe or any other I’d be more than happy to hear from you so please feel free to leave me a message. Until next time, have a great day and HAPPY COOKING!

Need kitchen supplies? Check out www.onestopcook.com

Just like the taco shops in San Diego where I grew up. It took quite a few tries to get this one right but I think you will love it! This is one of my favorite recipes.

Ingredients: Meat

2lbs. flap meat or tri tip

1 small onion ( small dice )

1 lemon ( just the juice )

salt and pepper to taste

Method:

Cut meat into about 1/4 inch cubes. Season with salt and pepper ( the easy way to know how much salt and pepper is to spread out the meat into one layer, like a big hamburger patty and season liberally). Add lemon juice and onion. Put meat mixture into a ziplock bag and mix well. Refrigerate for at least 1/2 hour.

Ingredients: Pico De gallo

2 tomatoes ( small dice )

1/2 onion ( small dice ) ( red or white is best )

1 small jalepeno pepper ( fine dice )

1/4 cup fresh cilantro ( small chop )

1/2 lemon ( just the juice )

1/3 teas. salt

1/4 teas. pepper

1/4 teas. garlic powder

1 pinch dry oregano

1 pinch chili powder

1 pinch cumin

Method:

Add all ingredients into a bowl and mix well. Cover and refrigerate.

Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure to stir occasionally.

Another note: The heat in a jalepeno pepper comes from the membranes around the seeds so if you like it hot don’t remove the seeds. Caution, do not touch your face or eyes after cutting your jalepeno, it can burn you.

Ingredients: Guacamole

2 ripe avocados

1/4 cup pico de gallo

1 teas. salt

1/4 teas. pepper

1/2 lemon ( just the juice )

Method:

Cut avocados in half by running a knife all the way around the avocado from top to bottom. Hit the seed with the blade of your knife and give it a slight turn, this should loosen the seed for removal. Use a spoon to scoop out the meat of the avocado and add to a medium to big bowl. Add salt, pepper and lemon juice to the bowl and mash with a fork until you have the consistancy of chunky mashed potatoes. Stir in your pico de gallo and refrigerate.

Great tip for storing guacamole:

Guacamole will turn brown on you in a few hours. The lemon juice helps to counteract this but if you want to keep it fresh for more than a day you need to keep air completely away from it. I’ve heard of tricks like putting it in tupperware or ziplock bags, even covering with plastic wrap. The best way that I recommend is to put it in a clean bowl and flatten it to a smooth surface. You can then pour a thin layer of lemon juice or water over the top, this ensures that absolutely no air can get in to ruin your guacamole. When you are ready to use it again, simply pour all of the liquid off of the top and give it a stir. You will be able to keep the guacamole for at least 3 to 4 days.

Ingredients: Carne Asada Burritos

Carne Asada Meat

Pico De Gallo

Guacamole

Large flour tortillas

cooking oil ( I like olive oil for this )

Method:

Warm tortillas by microwaving them one at a time, or, heating on a griddle, or wrapping a few in foil and heating them for 10-15 minutes in a 350 degree oven. You want them warm and pliable for wrapping.

On high heat add about a teaspoon of olive oil to a medium size skillet, wait for it to start smoking. Add about 1/4 to 1/3 pound of the carne asada meat. Sear the meat until browned on all sides. Pour onto a warm tortilla just below the center of it and away from the sides ( you do not have to add olive oil between every batch, only when the pan starts to dry out ). Add guacamole and pico de gallo. Fold sides of the tortilla in and roll it up.

Note: It is better to batch cook the meat to get the desired sear. To much meat in your pan at one time will tend to steam the meat and make it chewy.

I hope you will try this little taste of Mexico and enjoy it as much as I do

HAPPY COOKING!

Need kitchen supplies? Check out www.onestopcook.com

Here is a delicious simple to make taco casserole that anyone can make.

INGREDIENTS:

1lb. hamburger (15%)

16oz. refried beans

10oz. corn chips

6oz. cheddar cheese ( shredded )

1 teas. salt

1/2 teas. pepper

1 teas. chili powder

1/4 teas. oregano

1/4 teas. cumin

1/2 teas. garlic powder

1/4 teas. paprika

1/4 teas. onion powder

1 small onion ( small dice )

4oz. queso fresco cheese ( crumbled )

2oz. sliced black olives

2 tomatoes diced

1 avocado ( diced )

1/2 head iceburg lettuce ( shredded )

Hot Sauce or Salsa

METHOD:

In a large skillet add hamburger and seasoning ( salt, pepper, chili powder, oregano, cumin, garlic powder, paprika, and onion powder ) and brown, breaking meat down to make taco meat. You can also substitute one of those taco seasoning packets.

Add the refried beans to meat and mix well. Preheat oven to 350 degrees.

Layer bean/meat mix into the bottom of a medium size casserole dish, about 3/4 to an inch thick. spread corn chips evenly to cover. Add cheddar cheese to cover chips.

Bake in oven for 15 to 20 minutes or until cheese has melted.

Remove from oven and top with lettuce, tomatoes, avocado, olives, queso fresco and sauce.

Cut into squares and serve. Makes 6 to 8 servings.

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Here is a great recipe for shredded beef tacos. If you like tacos this is for you!

Ingredients:

2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top or bottom round )

1 1/2 tbsp. salt

1 tbsp. pepper

1 tbsp. cumin

1 1/2 tbsp. chili powder ( light or dark )

1 tbsp. garlic powder

1 tbsp. onion powder

4 bay leaves

1 onion ( small dice )

2/3 head lettuce ( shredded )

2 tomatoes ( small dice )

3 oz. cheddar cheese ( shredded )

16-20 corn tortillas ( 6in. )

2-3 cups oil ( corn or vegetable )

toothpicks

Method: (meat)

Add meat, salt, pepper, cumin, chili powder, onion powder, garlic powder, and bay leaves to a 3 to 5qt. pot. Add water to cover, about 1/2in. over the top of the meat and boil covered for 2 hours stirring occasionally.

Add diced onion and boil for 1 more hour covered stirring occasionally. At this point the meat should start to break down. Remove bay leaves and continue to break it down using a wooden spoon or spatula ( I like the spatula ). Continue to boil uncovered until the liquid has evaporated and continue to shred the meat with the wooden spoon or spatula.The meat should be completely shredded after about 4 hours. Set aside and let cool to warm or room temperature.

Method: (tortillas)

Heat oil in an 8in. cast iron skillet for more even cooking. You can use any 8in. skillet, I just like the performance of cast iron for frying. Or use a deep fryer. Never fill pan more than 1/2 full of oil, it may bubble over during cooking.Heat to 350 degrees. It is very important to reach 350 degrees or the tortillas will not cook right. With a pair of tongs place 1 tortilla into the oil and fry for about 3-5 seconds, just long enough to make the tortillas pliable and easy to work with. Repeat process until all tortillas are cooked, stack them on a plate, flip the entire stack over and get ready for assembly.

Note: Always be careful when using hot oil it can be very dangerous if not handled properly.

Assembly: (tacos)

Take about 2 to 3oz. of shredded beef and place on upper half of the tortilla. Fold the tortilla in half and insert 2 toothpicks. Kind of like sewing. Repeat until all of the tacos are done. You might want to turn the heat down on the oil while doing this.

Cooking:

Take 2 to 3 tacos at a time and place into 350 degree oil and cook for about 1 to 3 minutes a side, or until crispy. You might notice after a batch or two that the oil will lower in temperature. There is something called “recovery time” when using hot oil. This is caused by putting a cool product into something hot.

Remove tacos and let stand for 1 minute. Remove toothpicks, open and add shredded lettuce and diced tomatoes. You’re ready to eat!

This is a good time to add your favorite toppings such as: hot sauce, sour cream, guacamole, pico de gallo or anything else you like.

Note: It is best to cook your tacos just before you eat for best results. Any uncooked tacos can be refrigerated for a few days but do not freeze them, the tortillas will fall apart when frying after being frozen.

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If you like Mexican style soup, here is one for you. Spicy and delicious.

INGREDIENTS: (Meatballs)

1 1/2 Lbs. ground beef (10% to 15% fat)

3/4 teas. salt

1 teas. pepper

1/2 teas. garlic powder ( or 1 clove garlic, crushed)

1/2 teas. onion powder

1/2 tbsp. Dried Mexican whole oregano ( then crushed )

2 big tbsp. corn starch or dry masa

Combine all ingredients, mix well, roll into balls and set aside. Makes about 25 to 30 1″ to 3/4″ meatballs.

INGREDIENTS: (Soup)

6 cups beef broth ( use can use bullion if you don’t have broth )

3 cups chicken broth ( bullion is fine )

2 carrots ( sliced)

2 celery stalks ( sliced )

1 onion ( 3/4″ dice )

3 tomatoes ( 3/4″ dice )

1 poblano Chile ( roasted and peeled )

3 bay leaves ( dry )

1 teas. dark chili powder

1 teas. light chili powder

3/4 teas. cumin

meatballs

METHOD:

In a large soup pan bring beef and chicken stock to a boil. Add carrot, celery, onion, light and dark chili powders, bay leaves and cumin. Boil for 15 minutes.

Add meatballs, diced tomatoes and poblano chile and boil for 15 more minutes. Bring down to a simmer. Let simmer for 30 minutes or until meatballs are tender.

Serves 8

Optional garnishes: avocado slices, tortilla chips, cilantro

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Here is a great recipe for some of that left over turkey.

INGREDIENTS:

2 lbs. cooked turkey ( light and dark meat )

16 corn tortillas

1 15oz. can Las Palmas green sauce

2 cups water

6 oz. grated Mexican cheese

1 teaspoon cumin

1 table spoon chili powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon Mexican oregano

1 cup vegetable oil

METHOD:

In a 12in. skillet, add turkey, water, salt, pepper, chili powder, cumin, onion powder and oregano. Cook on medium heat for 20-30 minutes to allow the turkey to absorb the seasoning and to shred letting the water evaporate. Note: shredding is done by breaking down the turkey with a wood spatula. Let the mix cool while you heat the oil in an 8in. skillet. Using a thermometer, heat oil to 350 degrees and par fry the tortillas ( about 20-30 seconds each ) You only want the tortillas partially cooked, they should still be pliable. Stack your tortillas on a plate and get ready to assemble your enchiladas.

Preheat your oven to 350 degrees.

Spoon about 1/2 a cup of green sauce into the bottom of a casserole dish big enough to fit 16 enchiladas ( 9 x 11 ) and spread to coat the bottom. Assemble the enchiladas by placing 1/8th pound of the turkey into each tortilla and placing them into your casserole dish. You need to place them parallel to the long side of the dish so you can get 2 equal rows with 8 in each row. Pour remaining green sauce to cover the enchiladas and sprinkle with cheese and bake for 30 minutes. Remove from the oven and let stand for 5-10 minutes. Serve with your favorite rice and beans. Enjoy.

I hope you like these as much as I do!

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Thanks for looking and please feel free to comment if you like this idea.

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