Amazing Beef Queso Dip
This beefed up party appetizer Beef Queso Dip is made from scratch and sometimes finds it's way on top of french fries, baked potatoes and vegetables.
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Servings: 8
Ingredients
1 lb ground beef
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
4 tbsp butter
1/4 cup flour
1 cup non fat milk
1 cup low fat pepper jack cheese shredded
1 cup low fat sharp cheddar cheese shredded
1 cup salsa
Instructions
In a large skillet over medium heat brown the ground beef seasoned with chili powder, cumin and garlic powder. Drain any fat and set aside.
Make the roux to thicken your sauce by melting butter in sauté pan over medium heat and add the flour. Stir with whisk and continue to cook for 2 minutes. Whisk in milk and continue to cook on low for 3-4 minutes until thickened. Add the salsa and stir to combine.
Whisk in the cheeses until smooth and the seasoned, browned beef. Simmer on low for 5 minutes.
Serve warm with tortilla chips and garnish with chopped cilantro and crumbled Cotija cheese (optional).
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Making Shredded beef tacos#Tacos
CHEESY JUICY BEEFY ROLLED TACOS AT HOME...WOW! | SAM THE COOKING GUY
These have been a taco shop staple in our family for 30+ years - my wife orders them almost every single time. These cheesy, juicy & beefy rolled tacos are epic...and made at home!
00:00 Intro
1:38 Trimming & cutting the beef
2:30 Searing steak
3:29 Adding in ingredients & seasoning
4:06 Pressure cooker instructions
6:06 Making avocado crema
9:19 Beef reveal
11:16 Adding cheese
11:32 Prepping tortilla
11:52 Building
12:27 Frying rolled taco
12:50 Building & cooking more
14:29 Plating
16:01 First Bite
16:44 Outro
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???? INGREDIENTS:
➔️Chuck Beef
➔️Shredded Mixed Cheese
➔️Flour Tortillas
➔️Tomato
➔️Iceberg Lettuce
➔️Cotija Cheese
➔️Cilantro (for garnish)
⭕ FOR THE MEAT...
➔️Avocado Oil
➔️Beef Broth
➔️Yellow Onion
➔️Red Pepper
➔️Cumin
➔️Chipotle Chili Powder
➔️Garlic Powder
➔️Oregano
➔️Salt
➔️Pepper
⭕ FOR THE AVOCADO CREMA...
➔️Avocado
➔️Sour Cream
➔️Lime Juice
➔️Cumin
➔️Kosher Salt
➔️Pepper
➔️Cilantro
➔️Garlic
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Backstrap Tacos
Venison Tacos - Deer Backstrap seasoned with Mexican Seasonings and smoked until medium rare. Then the venison backstop is sliced and served as deer tacos on a tortilla with fajita vegetables and a Gringo Green Sauce.
#backstraptacos #deerbackstrap #howtobbqright
Deer Backstrap Tacos
WHAT MALCOM USED IN THIS RECIPE:
- Malcom’s Grande Gringo Seasoning
- Killer Hogs AP Seasoning
- Black Nitrile Gloves
- White “Hand Saver” Gloves
Backstrap Tacos Recipe
- 1 venison backstop trimmed and halved
- 1/4 cup Malcom’s Grande Gringo Mexican Seasoning
- 1 medium yellow onion sliced
- 1 green bell pepper sliced
- 8oz white button mushrooms sliced
- 3 roma tomatoes sliced
- 1 dozen flour tortillas - taco size
- 8oz Gringo Green Sauce* recipe below
- Fresh cilantro and cotija cheese for serving
Directions:
1. Season venison back strap on all sides with Grande Gringo seasoning.
2. Prepare pellet grill or other grill/smoker for indirect coking at 250°F.
3. Place backstop on the cooking grate and smoke until internal temperature reaches 125°F on instant read thermometer. *cook until your desired doneness but I recommend medium rare
4. While back strap is on smoker sauté’ onions, bell pepper, and mushrooms on flat top griddle. 5. Season with Salt, Pepper, & Garlic and cook for 5-7 minutes. Add the tomatoes and continue to cook for 2 minutes or until tomatoes begin to soften and slightly char.
6. Remove the back strap from the grill once it reaches 125°F internal and rest for 5-7 minutes.
7. Slice into thin strips and serve on warm flour tortillas with sautéed vegetables, chopped cilantro, cotija cheese, and Gringo Green sauce* (recipe below).
Gringo Green Sauce
- 8oz sour cream
- 1 large Haas Avocado
- 1/4 cup chopped cilantro
- 1 jalapeño pepper roughly chopped
- 2 teaspoons Malcom’s Grande Gringo Mexican Seasoning
- Juice from 1 lime
- 1/4 cup water (more/less as needed)
Directions:
1. Place ingredients in a blender or food processor and blend until smooth. Scrape down the sides and add a water 1 Tablespoon at a time until it reaches the desired consistency. Sauce should be smooth not chunky.
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Green Chile Pork Flautas with cilantro-lime crema and cotija
Craving a delicious Mexican dish? Look no further! In this video, I'm going to show you how to make an amazing Green Chile Pork Flautas that will make your taste buds dance with delight. From the flavorful pork and green chiles to the zesty cilantro-lime crema and cotija topping, you won't find a better recipe than this one! Get ready for a mouthwatering experience to tantalize your taste buds with this tasty Mexican dish and impress your friends & family - watch now!
Watch now to learn how to make it in the comfort of your own kitchen!
✅ ???????????????????????????????????????????? ???????????? ???? ????????????????????????????????:
▶ 10 oz. Ground Pork
▶ 6 Small Flour Tortillas
▶ 1 Lime
▶ 1 Poblano Pepper
▶ 2 oz. Sour Cream
▶ 1½ oz. Fire-Roasted Diced Hatch Green Chile Peppers
▶ 1 oz. Light Cream Cheese
▶ ½ oz. Grated Cotija Cheese
▶ ¼ oz. Cilantro
▶ 2 tsp. Chile and Cumin Rub
✅ ???????????????????????????????????? (???????????? ????????????????????????????)
▶ Calories=710
▶ Carbohydrates=48g
▶ Fat=42g
▶ Protein=36g
✅ ???? ???????????????? ???????????? ???????????????? ???????????????????? ????????????????!
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▶ Shrimp Chile Lime Tacos with lime slaw and guacamole:
▶ Jalapeño Popper Chicken breast with Corn and Zucchini:
▶ Beef Empanada Rice Bowl with jalapeño chimichurri and crispy tortilla strips:
▶ Korean Steak Tacos with cucumbers and slaw:
▶ Chicken Stuffed Peppers with pico de gallo and sour cream
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Steak Tacos with Radish Pico de Gallo
What could be better than summer-time grilled steak? Steak tacos, of course! These sizzling steak tacos are topped with crisp and refreshing radish pico de gallo. With the authentic flavor of V&V Supremo, these tacos are sure to be a big hit.
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#LoveMyQueso
Ingredients:
Radish:
4 radishes, trimmed, cut into matchsticks
2 small scallions, trimmed chopped
1 Tbsp. cilantro, stemmed, chopped
1 tsp serrano pepper, seeded, finely chopped
2 Tbsp. Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
½ Tbsp. fresh lime juice
1/8 tsp Kosher salt
1/8 tsp ground black pepper
1/3 cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, divided
Tacos:
1 (4 oz.) pkg V&V SUPREMO® Brand Queso Fresco Cheese
1 ½ Tbsp. vegetable cooking oil divided
½ medium white onion, sliced
½ lb sirloin steak, cut into size bite pieces
¼ tsp kosher salt
¼ tsp ground black pepper
2 tsp Worcestershire sauce
4 corn tortillas
Preparation:
1. Radish: in a small bowl; combine radish, scallion, cilantro, serrano pepper, sour cream. lime juice, salt, black pepper, and 2 tablespoons crumbled cotija cheese, mixing until thoroughly combined. Refrigerate until ready to use.
2. Cheese: in a small bowl; crumble queso fresco, mix in remaining Cotija cheese, and set aside.
3. Steak: heat 1 tablespoon cooking oil in a cast-iron skillet over medium-high heat for 2 minutes. Add sliced onions and sauté for about 2 to 4 minutes, or until onions start to soften.
4. Reduce heat to medium. Add steak into the skillet, season with salt and pepper, and cook for 2 minutes. Add Worcestershire sauce and cook for an additional 2 to 3 minutes or until steak reaches an internal temperature of 160°F. Divide steak into 4 portions. Set aside.
5. Tortillas: heat a skillet or griddle for 1 minute on medium heat. Brush both sides of the tortillas with the remaining oil. Heat each tortilla for 2 minutes, flipping once.
6. Assemble: serve one portion of the steak on each tortilla. Top with 2 tablespoons radish pico de gallo and 2-3 tablespoons cheese mixture. Serve and enjoy!