Tag Archives: beef

Stuffed Bell Peppers

By Stella Mancillas (my great aunt)

10 bell peppers
1 teaspoon salt
2 pounds ground beef
1 tablespoon oil
1 cup onion diced
1 15-ounce can of pork and beans
¾ cup ketchup
1 teaspoon mustard


  1. Boil bell peppers in salt water until light green. Remove tops (save for later) and seeds, and then drain upside down.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Form hamburger meat into patties, and fry in a pan lightly coated with oil. Once cooked, break patties into small pieces.
  4. Mix in onion, pork and beans, ketchup, and mustard. Cook on low heat for 20 minutes.
  5. Arrange peppers in shallow baking dish and then fill with ground beef mixture. Cover with bell pepper tops.
  6. Bake for 30 to 45 minutes.
  7. Serve hot with steamed white rice.

Steak Picado

by Dolores M. Wiarco (my mother)

2 large sirloin steaks cut into strips
2 tablespoons oil
1 onion sliced thinly
1 bell pepper cored and sliced thinly
1 jalapeño diced
2 large tomatoes diced
2 cups water
Salt (to taste)
Pepper (to taste)


  1. Prepare large skillet with oil on medium heat.
  2. Brown meat on both sides, then add onion, bell pepper, and jalapeño and let cook together for several minutes stirring constantly until vegetables become slightly tender.
  3. Mix in tomatoes.
  4. Add just enough water to cover meat and vegetables. Bring to a boil then cover, adjust heat to low setting, and simmer for another 30 to 45 minutes.
  5. Serve with vegetables and broth.

Crispy Tacos with Ground Beef | Tacos Dorados de Res

by Dolores (Lola) Drieslein (my grandmother)

1 ½ pounds of ground beef
4 cloves chopped garlic
¾ cup chopped onion
1 tablespoon oregano
1/8 teaspoon dry basil
Salt (to taste)
Pepper (to taste)
1 cup oil
12 corn tortillas
2 cups freshly shredded cheddar cheese
2 cups shredded lettuce
2 tomatoes diced
Spicy Red Salsa with Chile Japonés

Preparation (taco meat):
Combine ground beef, garlic, onion, oregano, basil, salt and pepper in a pan over low heat. Allow to cook slowly, while partially covered. Try to avoid breaking up meat as it cooks, but move occasionally.
Once meat looks like it is nearly completely browned, break it into smaller chunks.
Remove from heat and allow to partially cool.

Preparation (tacos):

  1. Prepare pan with oil over high heat. Allow to get very hot.
  2. In the meantime, warm tortillas to avoid breakage when frying.
  3. Spoon approximately two tablespoons of meat mixture into tortilla and fold in half. Avoid overstuffing or meat may cause oil to splash if it falls into pan. Gently place tacos (one at a time) in pan and hold down top flap with tongs for a few seconds to ensure that the taco remains closed as it fries. Once bottom side of taco is golden and crispy, turn to fry the other side. Drain tacos on paper towel.
  4. When ready to serve, dress each taco with a layer of shredded cheese, lettuce, tomato, and salsa. This dish goes particularly well with Red Spanish Rice.

Beef Barbacoa (Party Meat) | Barbacoa de Res

Barbacoa Taco by Flan and Apple Pie

Photo by Flan and Apple Pie

6-10 lbs whole boneless beef chuck roast
2 bay leaves

Ingredients (meat marinade):
12 dried pasilla chiles
1 ½ tablespoon salt
1 tablespoon oregano
8 garlic cloves peeled
1 large lemon freshly squeezed
1 tablespoon fresh ginger
1 teaspoon white distilled vinegar


  1. Clean chiles with damp paper towel and remove stems and seeds. If you like a little spice, leave some with seeds. Soak dried chiles in very hot water for 15 minutes or until soft. Reserve juice for later use.
  2. Blend chiles, salt, oregano, garlic, lemon juice, and ginger oh high setting until smooth. If necessary, add some of the chile broth to get the blender going. Mixture should be the consistency of barbeque sauce. Taste for salt. It should be on the salty side, because this is the only salt that will be used to season the meat.
  3. Place roast in crockpot and coat well with sauce on both sides. Pour additional sauce over meat. Add 2 cups chile broth, bay leaves, and vinegar to crockpot.
  4. Cover and cook on low setting for 8 to 10 hours. You will know that the meat is ready when it shreds easily.
  5. Shred and serve with dinner rolls or with corn tortillas topped with diced onion, fresh cilantro, lime juice, and Tomatillo Salsa with Dry Arbol Chile.

Soft Tostadas with Shredded Beef | Picaditas con Carne Deshebrada

by Marisol (Yoli) Dorantes (my mother’s good friend)

Ingredients (picaditas):
2 pounds flank steak or brisket
½ medium onion
Salt to taste
2 dozen mini (4-inch) corn tortillas
¼ cup oil for frying tortillas
Green Salsa for Picaditas and Red Salsa for Picaditas
1 ½ cups beef broth divided

Ingredients (garnish):
1 cup queso fresco crumbled
1 cup crema Mexicana (table cream or crème fraîche)


  1. Boil meat in large pot with salt and ½ onion for 4 hours on low-medium flame. Alternatively, you can cook for 8 hours on low crockpot setting. Once cooked, remove meat and set aside. Reserve beef broth for salsas.
  2. Prepare red and green salsas while meat is cooling. See preparation for salsas below.
  3. Once meat is cool, shred thinly. Half of the meat will be used in red salsa, and the other half in the green salsa.
  4. Add half of the shredded meat to the red salsa and the other half to the green salsa in separate pots.
  5. Mix in ¾ cup beef broth to Green Salsa for Picaditas and Red Salsa for Picaditas and sauté for 20 minutes on low-medium heat.
  6. Heat oil on medium-high heat. Once hot, briefly fry tortillas for about 15 seconds on each side. They should still be somewhat soft, not crispy. Drain on paper towels.
  7. Arrange tortillas on a large, flat platter in one layer. Top with beef-salsa mixtures alternating between red and green. Drizzle with crema and sprinkle with crumbled cheese. Serve immediately.