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Category: Cinco De Mayo

Casaculinarian.com Featured Burger for week 5/2/2016 “Fajita Burger”

 

Fajita Burger

Casaculinarian.com Featured Burger for week 5/2/2016

“Fajita Burger”

I figured we would stay with the Cinco De Mayo Theme…

fresh beef patties 2 quarter pound burgers per serving

Season Mix for Onions and Peppers:

cumin 1/teaspoon

chili powder 1/4 teaspoon

paprika a dash

 salt and pepper for taste

 1/2 teaspoon fresh cilantro chopped

1 tablespoon olive oil

Sauté Onions and Peppers in season mix…

Condiments:

Sour Cream

Guacamole

Pico de Gallo

Rolls:

Brioche Rolls

Build your Cinco De Mayo Fajita Burgers and enjoy… Jason.

“Cinco De Mayo” Build Your own Taco, Burrito, or Fajita

 

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“Cinco De Mayo”

Build Your own Taco, Burrito, or Fajita

Condiments: Make a small bowl of each Ingredient…

Homemade or from the Store.

Pico de Gallo

Sautéed Onions and Peppers

Guacamole

Sour Cream

Shredded Iceberg

Warm Re-fried Beans

Shredded Taco Blend Cheese

Taco Beef:

ground beef 1.5 pounds

onion 1/2 diced fine

chili powder 2 tablespoons

cumin 1 tablespoon

paprika 1 teaspoon

salt and pepper taste

crushed red pepper 1/2 teaspoon

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

water 1 cup

olive oil 1 teaspoon

Add ground beef to sauté pan over medium heat, break down and brown. When cooked strain chop meat in colander and add olive oil to pan. Over medium heat add onion and garlic. Add meat back into pan and all seasonings. When all browned add water and let simmer for 5-10 until sauce reduces.

Season Mix: for Chicken and Steak:

cumin 1 teaspoon

chili powder 1 teaspoon

paprika 1 teaspoon

Goya Sazon (con azafrin) 1 package

salt and pepper for taste

fresh cilantro 1 teaspoon chopped

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

Mix all ingredient’s in a bowl. Season Chicken and Beef and Grill or Sear.

Serve all Meat on a Serving Platter

Serve with warm Taco Shells and warm Flour Tortilla…

Enjoy, Jason.

“Cinco De Mayo” Fresh Corn Chips with Homemade Guacamole and Pico De Gallo

 

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“Cinco De Mayo” Fresh Corn Chips with Homemade Guacamole and Pico De Gallo

6 inch corn tortillas 15

Salt for taste

Place your Deep Fryer on 350 degrees. Cut your 15 Corn Tortillas in 6 triangles, like a pizza. Once down the middle and two cross cuts. Place 10-15 chips at a time in the Deep Fryer. Mix around till golden. Place on paper towel and season with salt, let the grease drain. Continue this until all the chips are done. Serve with Homemade Guacamole and Pico De Gallo. Links below. Enjoy, Jason.

“Cinco De Mayo” Guacamole

“Cinco De Mayo” Pico De Gallo

“Cinco De Mayo” Guacamole

 

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“Cinco De Mayo” Guacamole

avocado’s 4 peeled

limes 2 freshly squeezed

Sriracha 1/2 teaspoon

kosher salt 1 1/2 teaspoon

freshly chopped cilantro 2 teaspoon

cumin 1 teaspoon

chili powder 1 teaspoon

onion powder 1 teaspoon

granulated garlic 1/2 teaspoon

black pepper 1/2 teaspoon

tomato 1 diced no seeds

In a mixing bowl add all ingredients and use a mashed potato utensil to mash. Blend well and Enjoy!

“Cinco De Mayo” Pico De Gallo

 

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“Cinco De Mayo” Pico De Gallo

We will use this tonight for multiple purposes. We will have this and homemade Guacamole for our Fresh and Hot Corn Chips… And it will be a condiment for our Taco’s, Fajita’s, and Burrito’s…

plum tomatoes 5 small dice no seeds

small yellow onion 1/2 small dice

fresh cilantro 1 tablespoon chopped

salt and pepper for taste

chili powder 1/4 teaspoon

cumin 1/4 teaspoon

olive oil 2 and 1/2 tablespoons

onion powder 1/4 teaspoon

granulated garlic 1/8 teaspoon

fresh chopped garlic 1/2 teaspoon

This looks really Yummy!!! Enjoy, Jason

“Cinco De Mayo” Beef Empanadas

 

Super Bowl Empanadas

“Cinco De Mayo” Beef Empanadas, let the Party Begin!!!!

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cinco de mayo

This is a 3 part recipe- the dough, the filling, and finishing… I will use a classic all beef filling. You can fill your Empanada with anything at all. They can be fried or baked. I prefer to fry them.

Dough:

flour 2 1/4 cups all purpose flour (additional will be needed for kneading and rolling)

salt 1 teaspoon

cold butter 1 stick cut in half inch cuts

cold water 1/3 cup

egg 1

white vinegar 1 tablespoon

In a mixing bowl add flour and salt. Sift. Add butter and blend with your hands. You will see lumps. Beat egg in separate bowl with water and vinegar. Add this to flour mixture. Stir with a fork until the mixture comes together. On a clean cooking surface dust with flour. Place dough on top and dust with flour. Knead dough. Refrigerate for 1 hour. After dough is chilled roll dough out and make circle cuts. (you will need to flour surface and rolling pin) See example below.

empanada dough

Time to make the stuffing. For my Family I make a classic beef stuffing. You can sprinkle cheddar cheese on the beef as an option.

Filling:

beef chop meat 3/4 pound

onion 1/2 diced fine

fresh chopped garlic 1 teaspoon

cumin 1 tablespoon

chili powder 1 teaspoon

salt and pepper taste

onion powder 1/2 teaspoon

water 1/8 cup

(egg 1 to seal empanada)

Cook beef in a sauté pan and drain out fat. Add onion and garlic to the beef on low to medium heat. Add all seasonings. Add water and continue to stir until water has reduced and there is very little liquid left. Beef should be moist but not wet. Cool. Time to add the beef to the pasta. See example below.

empanada prep

Egg the outside of the circle with pastry brush. Add the beef. Close the dough so it looks like a half moon. Use a fork to seal dough edges. Use pizza cutter to form a clean seal. Deep Fry on 350 degrees under the basket so both sides brown. Cook until golden brown. I like to serve with a Chipotle BBQ Sauce. Enjoy.