carinakyriacos – The Salty Nerve

Creamy Tomato Basil Soup

carinakyriacos — Tue, 23 Aug 2022 01:02:03 +0000

This post may contain affiliate links. Please read my disclosure policy.

Nothing is better than that first spoonful of a homemade rich and Creamy Tomato Basil Soup. It’s the kind of soup that takes you back to those cool crisp fall days. The smooth texture of the roasted tomatoes and the distinct savory sweetness from the basil all cozied up in the rich creamy Creme Fraiche to create that perfect soup you’ve been craving. Pair it with some crispy grilled cheese on the side, and you have that perfect dish to get all those Fall feels.

Here’s what you’re going to need for this Creamy Tomato Basil Soup.

• 28oz Can Crushed or Diced Fire Roasted Tomatoes (2) • Yellow Onion • Butter • Garlic • Tomato Paste • Fresh Basil • Crushed Red Pepper Flakes • Grated Romano Cheese • Creme Fraiche

Substitutions: Can’t find any Creme Fraiche (French style cream)? Don’t worry, you can substitute sour cream in place of the French creme. Same goes with the Romano which can easily be subbed out with grated Parmesan cheese.

In a soup pot or dutch oven over medium heat, add in 6 tbsp of butter and allow the butter to melt. Once it begins to bubble toss in the onions. Saute for about 6 minutes until they are golden brown.

Add in 5-6 crushed whole cloves of garlic, 1/2 tsp of crushed red pepper flakes, about 1/4 tsp each of salt + pepper, and 1 tbsp tomato paste. I just use the flat part of a knife and crush the clove of garlic to release the flavor before add it whole to a dish.

Scrape the paste along the bottom of the pan for about 2-3 minutes with a wooden spoon or wooden spatula until fragrant and has turned to a deep brick red color while allowing it to release its tomato magic.

Salty Tip: When you cook with tomato paste, you want to add it before any liquid ingredients. You want it to release its flavors as you cook it so the flavors can meld with the other ingredients in your dish. It will turn from that bright red to a deep brick red color.

Next, stir in (2) 28oz cans of either diced or crushed (even whole if you have them) of Fire-Roasted Tomatoes along with the juices in the can. Stir in 2 tbsp of grated Pecorino Romano cheese or Parmesan cheese if you prefer, 3 large fresh basil leaves, and bring to a boil.

Once it begins to boil, turn the heat down to low and simmer, stirring occasionally, for about 25-30 minutes to break down the tomatoes and allow the mixture to thicken.

Salty Tip: If the tomato mix is too acidic for your liking, you can neutralize it some with 1/2 tsp baking soda which helps to raise the pH level of the tomatoes. Just wait until after you add the baking soda to salt the soup as it will add some saltiness to the mix and you don’t want to over-salt it.

Once it’s simmered and has thickened some, allow it to cool for a couple of minutes. Using a blender or immersion blender puree the soup. Depending on what you use to blend the tomato soup mixture along with how large of a quantity you can blend at a time will vary on how long this process will take.

I love using my Vitamix blender for their large sized pitcher as well as the soup setting that perfectly purees soup in about 4 minutes. I know they are pricey (it took me years and multiple other blender brands that just couldn’t do the job as good as we wanted to convince my husband to upgrade to a Vitamix blender), but if you can get one DO IT! You won’t regret it I promise!

Once your soup is well blended and smooth, transfer it to a large serving bowl and drizzle 1/2 cup of creme fraiche (or sour cream if you prefer) over the top, and swirl it around to mix it in with the soup.

If you don’t want to dirty up a large dish and want to transfer it directly from the blender to the bowls that is fine. I get it, nobody wants to do extra dishes if they really don’t need to. You can just add 2 tbsp of the creme fraiche or sour cream to each bowl.

I like to top each bowl off with a little extra basil to garnish cause it just completes the look and smells so good as you eat the soup.

Storage: Store any leftovers in an airtight food container and reheat in the microwave until warm throughout or heat on stove over low heat until warm throughout.

Creamy Tomato Basil Soup

The smooth texture of the roasted tomatoes and the distinct savory sweetness from the basil all cozied up in the rich creamy Creme Fraiche to create that perfect soup you've been craving. Pair it with some crispy grilled cheese on the side, and you have that perfect dish to get all those Fall feels.

Course Soup

Keyword basil, creme fraiche, fire-roasted tomatoes, leftovers, make ahead meal, romano cheese, soup

Prep Time 5

Cook Time 40

Servings

Equipment

Soup Pot or Dutch Oven
Blender or Immersion Blender

Ingredients

6 tbsp butter
1 medium yellow onion chopped
5 or 6 whole cloves of garlic crushed
½ tsp crushed red pepper flakes
1 tbsp tomato paste
¼ tsp salt + pepper each, reduce if using baking soda to reduce acidity of tomatoes (see notes)
2 28oz cans Fire Roasted Diced or Crushed Tomatoes along with the juices
2 tbsp Pecorino Romano Grated; Can sub with grated Parmesan
3 Large Fresh Basil Leaves
1/2 cup creme fraiche or sub with sour cream

Instructions

In a soup pot or dutch oven over medium heat, add in the butter and allow the butter to melt. Once it begins to bubble toss in the onions. Saute for about 6 minutes until they are golden brown.
Add in the crushed whole cloves of garlic, crushed red pepper flakes, 1/4 tsp each of salt + pepper, and tomato paste. Scrape the paste along the bottom of the pan for about 2-3 minutes with a wooden spoon or wooden spatula until fragrant and tomato paste has turned to a deep brick red color.
Next, stir both cans of either diced or crushed (even whole if you have them) of Fire-Roasted Tomatoes along with the juices in the can. Stir in the grated Pecorino Romano cheese or Parmesan cheese if you prefer, fresh basil leaves, and bring to a boil.
Once it begins to boil, turn the heat down to low and simmer, occasionally stirring, for about 25-30 minutes to break down the tomatoes and allow the mixture to thicken.
Once it's simmered and has thickened some, allow it to cool for a couple of minutes. Using a blender or immersion blender puree the soup. Depending on what you use to blend the tomato soup mixture along with how large of a quantity you can blend at a time will vary on how long this process will take.
Once your soup is well blended and smooth, transfer it to a large serving bowl and drizzle 1/2 cup of creme fraiche (or sour cream if you prefer) over the top, and swirl it around to mix it in with the soup. Serve warm with some crispy bread or a grilled cheese sandwich.

Notes

Salty Tip:

When you cook with tomato paste, you want to add it before any liquid ingredients. You want it to release its flavors as you cook it so the flavors can meld with the other ingredients in your dish. It will turn from that bright red to a deep brick red color.
If the tomato mix is too acidic for your liking, you can neutralize it some with 1/2 tsp baking soda which helps to raise the pH level of the tomatoes. Just wait until after you add the baking soda to salt the soup as it will add some saltiness to the mix and you don't want to over-salt it.

Storage: Store any leftovers in an airtight food container and reheat in the microwave until warm throughout or heat on stove over low heat until warm throughout.

Sweet Pecan Stuffing

carinakyriacos — Thu, 17 Nov 2022 06:20:27 +0000

This Sweet Pecan Stuffing is the pure essence of a good southern pecan pie. Warning, these are addictive! Make sure you have plenty to go around, plus extra for seconds.

I never liked stuffing until I played with the flavors to liven it up and turn it into something I’d enjoy eating. Well, say hello to this amazingly addictive and flavor-packed Sweet Pecan Stuffing! And if you want to take it up a notch to further enhance the flavors, add 1 tbsp of good-quality bourbon whiskey to the mix.

CUBED STUFFING BREAD | You can keep it easy and buy pre-made cubed bread or make your own. Just cut a loaf of bread into 1/2-inch cubes and bake at 225F for 30-40 minutes to fully dry the bread out, and there you have it, bread for stuffing!

YELLOW ONION | Don’t want to use yellow onion? No problem, you can swap it out with white or sweet onion or even shallots.

CELERY | The holy grail of stuffing, well, besides the bread. It’s the perfect addition to the onions bringing a crisp, aromatic flavor to the stuffing.

CHICKEN STOCK | Use good-quality chicken stock. It makes a world of difference in elevating the flavors in the stuffing.

PECANS | It adds that much-desired buttery, nutty crunch with every bite.

BROWN SUGAR | I use dark brown sugar for that deep caramel taste, but you can use light brown sugar for a much milder taste if you prefer.

BROWN BUTTER | Butter, but playing off those caramel aromas of the dish. Want to use plain butter? Go for it!

CAJUN SEASONING | Use your favorite Cajun seasoning! As for me, I love Spiceology’s Black Magic – Cajub Rub Seasoning! It’s that perfect Cajun blend that really hits the spot in all the dishes I use it in.

Think pecan pie, but make it stuffing!

Start by sauteing the onions and celery in 2 tbsp of brown butter in a skillet over medium heat for 3-4 minutes.

Add in the brown sugar, chopped pecans, and cajun seasoning. Mix to combine and let cook for another 2-3 minutes.

Pour in the chicken stock and bring to a boil. Once it begins to boil remove the pot from direct heat.

Add the cubed stuffing bread and mix it with the stock mix. Cover and let sit for 15-20 minutes.

Now, fluff with a fork and dig in!

Okay, don’t forget about the rest of the feast. You need the main star of the show. TURKEY! This stuffing pairs perfectly with a Juicy Smoked Cajun Turkey.

Sweet Pecan Stuffing

This Sweet Pecan Stuffing is the pure essence of a good southern pecan pie.

Course Side Dish

Cuisine American

Keyword 30 min or less, brown sugar, cajun, easy, Holiday Feast, pecan, stuffing

Prep Time 3

Cook Time 27

Servings

Calories 364kcal

Ingredients

6 oz cubed stuffing bread
1 yellow onion diced
2 sticks celery diced
2 tbsp brown butter
1 cup chicken stock
½ cup brown sugar
½ cup chopped pecans
1 tbsp Cajun seasoning

Instructions

Start by sauteing the onions and celery in 2 tbsp of brown butter in a skillet over medium heat for 3-4 minutes.
Add in the brown sugar, chopped pecans, and cajun seasoning. Mix to combine and let cook for another 2-3 minutes.
Pour in the chicken stock and bring to a boil. Once it begins to boil remove the pot from direct heat.
Add the cubed stuffing bread and mix it with the stock mix. Cover and let sit for 15-20 minutes.

Nutrition

Smoky Ancho Chile Mac n Cheese

carinakyriacos — Wed, 07 Sep 2022 00:00:18 +0000

This post may contain affiliate links. Please read my disclosure policy.

So, You’ve had Mac n Cheese, but have you tried Smoky Ancho Chile Mac n Cheese???

It’s A-M-A-Z-I-N-G!

It has that smoky flavor from the smoked paprika, the sweet-spicy flavors from the Ancho Chile, and Hot Honey all wrapped up in the savory Monterey Jack cheese sauce. Top with some Cotija and fresh parsley and you’ll be ready to eat this perfect mac n cheese.

It’s so Quick + Easy to make and is perfect for those busy nights when you just want something quick, but comforting. It’s that ideal combination of sweet and spicy that even your kids will love it too!

Pair it with some Air-Fryer Chicken Wings for an easy weeknight meal, Easy Chipotle Shrimp Tacos on your next Taco Tuesday, or just indulge in a large bowl of this tasty mac n cheese to yourself.

No judgment here; we’ve all had those days.

Grab these ingredients:

• Butter

• Macaroni Noodles

• Heavy Cream

• Monterey Jack

• Garlic Powder

• Onion Powder

• All-Purpose Flour

• Ancho Chile Powder

• Smoked Paprika

• Hot Honey

• Salt + Pepper

• Cotija Cheese

• Fresh Parsley

Let’s Do This!

Cook your macaroni noodles according to the box to Al Dente. Set aside once done.
In a large sauce pot over medium heat, add the butter.
Once melted, add the flour and whisk together to create a Roux (about 30 sec). Once it begins thickens, add in the heavy cream and whisk to blend it with the Roux. Allow it to thicken (about 3-4 minutes).
Add in the shredded cheese and allow to melt while mixing continuously.
Next add in the garlic powder, onion powder, ancho chile powder, smoked paprika, hot honey, and salt + pepper. Add more Salt + Pepper to taste if needed.
Add in your cooked noodles and mix together until fully combined.
Top with cotija cheese and parsley and enjoy!

Not Spicy Enough?

Let’s turn up the heat on this Smoky Ancho Chile Mac n Cheese! Add 1/2 – 1 tsp Cayenne Pepper or Crushed Red Pepper Flakes. I LOVE spicy foods, but my kids do not so much, so I try to make dishes they love to eat that are toned down on the heat level but can easily have that firey kick if needed.

Can’t find Cotija Cheese?

You can substitute with feta cheese (if you want a tangy flavor), parmesan or Romano. I know it took me a while before I could find it, but now I keep it stocked in my fridge at all times because it’s that good and tastes great with so many dishes.

Storage: Save any leftovers in an airtight food-safe container and reheat in the microwave or stove on low until warm throughout.

Smoky Ancho Chile Mac n Cheese

Have you tried Smoky Ancho Chile Mac n Cheese??? It's A-M-A-Z-I-N-G! It has that smoky flavor from the smoked paprika, the sweet-spicy flavors from the Ancho Chile, and Hot Honey all wrapped up in the savory Monterey Jack cheese sauce.

Course Side Dish

Cuisine American

Keyword ancho chile, hot honey, Mac n Cheese, savory, smoked paprika, spicy, sweet

Servings

Ingredients

4 tbsp Butter
2 tbsp All-Purpose Flour
1 cup Heavy Cream
8 oz Monterey Jack shredded
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ancho Chile Powder
½ tsp Smoked Paprika
1 tbsp Hot Honey
¼ tsp Salt + Pepper each
1 cup Macaroni Noodles cooked to Al Dente
2 tbsp Cotija Cheese crumbled
1 tbsp Fresh Parsley chopped

Instructions

Cook your macaroni noodles according to the box to Al Dente. Set aside once done.
In a large sauce pot over medium heat, add the butter. Once melted, add the flour and whisk together to create a Roux (about 30 sec). Once it begins thickens, add in the heavy cream and whisk to blend it with the Roux. Allow it to thicken (about 3-4 minutes).
Add in the shredded cheese and allow to melt while mixing continuously.
Next add in the garlic powder, onion powder, ancho chile powder, smoked paprika, hot honey, and salt + pepper. Add more Salt + Pepper to taste if needed.
Add in your cooked noodles and mix together until fully combined.
Top with cotija cheese and parsley and enjoy!

Notes

Storage: Save leftovers in an airtight food-safe container and reheat in the microwave or stove on low until warm throughout.

Flame-Grilled Chicken Wings

carinakyriacos — Wed, 08 Jun 2022 15:48:41 +0000

This post may contain affiliate links. Please read my disclosure policy.

This recipe for flame-grilled chicken wings will make you think ‘Where has this been all my life?’ as soon as you take that first juicy bite. You’ve been making chicken wings wrong this whole time!

It’s perfect for game days, any finger-food-friendly party, or just an easy meal on the grill while patio side on a perfect summer afternoon.

So easy to make (even for those who are not yet grill masters), and absolutely perfect for grilling season. So save this recipe and make it the next time you fire up the grill.

Let’s make these Flame-Grilled Chicken Wings!

Grab one of those large party packs of chicken wings that are about 4 lbs. Cut each wing into two parts for the flats and drumettes discarding the wing tips. You’ll need some olive oil, garlic powder, salt + pepper, and a grill (I use a Propane Grill).

SECRET TIP: Want to unlock the secrets to juicy wings on the grill? All you will need is a timer (5 minutes) for the juiciest, mouthwatering chicken wings you’ll ever need in your life.

In a small prep bowl, mix 1 tbsp garlic powder and 2 tsp EACH of salt + black cracked pepper for the seasoning. Drizzle 2 tbsp of olive oil and toss to coat the wings.

Next, grab a large mixing bowl and toss the wings with the seasoning until all the wings are fully coated. Cover with plastic food wrap and keep cool until the grill is ready.

Heat your grill up to 450F (usually it takes only 2 burners at around medium-high heat). Once heated up to 450F, coat the grates with any high temp cooking oil or non-stick spray made for grilling so the wings don’t get stuck to the grates before placing them on the grill.

When you place the wings on the grate, make sure they are all laying flat and as few gaps between the wings as possible.

HUDDLE UP THOSE WINGS!

Now, for the important step, set your timer to flip the wings every 5 minutes for roughly 20 minutes.

I use to always be so intimidated by the grill until recently. It was always so hit or miss for me and I hated that. My husband, on the other hand, can always conjure up some amazing grill master-worthy food each time he grills. So, I learned his secrets to these juicy finger-lickin’ charred wings of glory.

I promise these wings will impress even those chicken wing connoisseurs. Go ahead and show off your new cooking skills like a pro at the next backyard gathering and wear that new chicken wing grill master title with pride (don’t forget to pass along this recipe to success).

Now for the good part, the SAUCES! These are great by themselves, but even better tossed in a little sauce for maximum flavor explosions in your mouth.

My GO-TO sauce is by Braswell’s, which is made with locally grown ingredients. They have my favorite staple sauces like Hot Wing Sauce, Honey Habanero BBQ Sauce, and Carolina Tangy Mustard BBQ Sauce. These sauces are good on so many other recipes so it’s definitely worth the purchase!

Have a wing sauce that you love??? Leave it in the comments below!

Try some of these other great dishes.

Flame-Grilled Chicken Wings

This recipe for flame-grilled chicken wings will make you think 'Where has this been all my life?' as soon as you take that first juicy bite. You've been making chicken wings wrong this whole time!

Print Recipe
Pin Recipe

Course: Appetizer

Cuisine: Chicken

Keyword: 20 min, 25 min or less, chicken wings, crowd pleasing, easy, easy appetizers, fingerfood, grilled, party food

Servings: people

Equipment

Grill

Ingredients

4 lbs chicken wings cut into flats + drumettes
2 tbsp olive oil
1 tbsp garlic powder
2 tsp salt
2 tsp black pepper freshly cracked

Instructions

Cut each wing into two parts for the flats and drumettes discarding the wing tips.
In a small prep bowl, mix 1 tbsp garlic powder and 2 tsp EACH of salt + black cracked pepper for the seasoning. Drizzle 2 tbsp of olive oil and toss to coat the wings.
Next, grab a large mixing bowl and toss the wings with the seasoning until all the wings are fully coated. Cover with plastic food wrap and keep cool until the grill is ready.
Heat your grill up to 450F (usually it takes only 2 burners at around medium-high heat). Once heated up to 450F, coat the grates with any high temp cooking oil or non-stick spray made for grilling so the wings don't get stuck to the grates before placing them on the grill.
When you place the wings on the grates of the heated grill, make sure they are all laying flat and huddle the wings together with as few gaps between the wings as possible.
Now, for the important step, set your timer to flip the wings every 5 minutes for roughly 20 minutes.
In a large bowl toss the wings in your favorite wing sauce. These are great by themselves, but even better tossed in a little sauce for that maximum flavor explosion in your mouth.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Shrimp + Scallop Scampi

carinakyriacos — Wed, 09 Mar 2022 09:17:54 +0000

This post may contain affiliate links. Please read my disclosure policy.

Looking for a quick + easy date night dish. Shrimp + Scallop Scampi is just what you need. Grab a bottle of wine and dive into the rich lemony, buttery flavors of this elegant dish. The best part is that it’s ready in under 25 minutes!

Here’s what you’ll need to get started on this elegantly flavored dish.

Shrimp • Scallops • Dry White Wine • Lemon • Butter
Olive Oil • Crushed Red Pepper • Garlic • Fresh Parsley
Pasta Noodles • Shaved Aged Parmesan

Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente. Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat.

Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.

Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.

Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant. Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.

Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes. Top with chopped fresh parsley and shaved aged parmesan.

Pair this dish with fresh garlic bread or maybe jazz it up and try it with some Saganaki (pan-fried cheese).

Enjoyed this dish? Then, you have to check out these other dishes.

Breakfast Carbonara

Lemon Chicken Piccata

Kalamarakia (Greek Fried Squid)

Shrimp + Scallop Scampi

Shrimp + Scallop Scampi is just what you need for a quick + easy elegant meal. Grab a bottle of wine and dive into the rich lemony, buttery flavors of this elegant dish. The best part is that it's ready in under 25 minutes!

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Course: Main Course

Cuisine: Italian

Keyword: dinner, easy, lemon, pasta, quick, quick dinner, scallops, shrimp, white wine

Servings: people

Ingredients

½ lb large shrimp peeled, deveined, tail on
½ lb scallops
½ cup dry white wine
3 tbsp butter
2 cloves garlic minced, or 1 tsp pre-minced garlic
1 lemon juiced, about 3-4 tbsp
1 tsp lemon zest
1 tsp crushed red pepper flakes
1 tsp sea salt
½ tsp fresh cracked black pepper
1 tsp fresh parsley chopped
pasta noodles al dente, enough for 2
aged parmesan cheese shaved, for topping

Instructions

Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente.
Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat. Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.
Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.
Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant.
Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.
Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes.
Top with chopped fresh parsley and shaved aged parmesan.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

Oven-Roasted Green Beans with Almonds

carinakyriacos — Tue, 15 Nov 2022 04:05:13 +0000

All you’ll need for this simple yet scrumptious Oven-Roasted Green Beans with Almonds dish are four easily found ingredients. Just add a pinch of salt, and it will be ready to cook in no time at all! While cooking your main course, pop these in the oven alongside or afterward; either way, they taste just as great!

PLUS, these Oven-Roasted Green Beans with Almonds are vegetarian and vegan-friendly! What’s not to love about this side dish?

Ensure that your green beans are fresh and trimmed. You want that fresh and tender yet crisp taste that makes you feel better about eating the whole plate!

GREEN BEANS | Fresh and In-Season from May thru October. No frozen green beans here, I’m sorry, but it just won’t work for this recipe. You want that fresh, crisp, juicy green bean taste!

SLICED ALMONDS | Just go buy the sliced almonds. Why add extra work to a simple and easy recipe? If you have whole almonds on hand, slice them yourself!

OLIVE OIL | You need to use a good quality extra virgin olive oil for that bold flavor that elevates the flavors of these fresh juicy green beans. You can substitute with Almond oil or Walnut oil if you prefer.

GARLIC CLOVES | You can use minced garlic, but I prefer smashed whole garlic cloves. It has a more mellow garlic taste that isn’t overpowering like minced garlic.

*Not sure what Smashed Garlic is? Take the flat side of the knife blade and gently smash it down on the garlic until it crushes the clove, releasing that garlicky goodness!

Preheat your oven to 400F. Grab a sheet pan and add your trimmed green beans. Drizzle 1-2 tbsp of olive oil and toss to coat. Smash your garlic and roughly dice it up before adding it to your pan. Sprinkle the sliced almonds on top and a pinch of salt. Add it to your preheated oven and let it cook for 15-20 minutes. Check to ensure they are tender yet crisp; if not, let them cook another 2-3 minutes.

If you are cooking a dish at 375F, just let it cook an extra 5-10 minutes.

Pair these Oven Roasted Green Beans with Almonds with some tender Ginger Garlic Salmon filets.

Oven Roasted Green Beans with Almonds

All you'll need for this simple yet scrumptious Oven Roasted Green Beans with Almonds dish are four ingredients. While cooking your main course, pop these in the oven alongside or afterward; either way, they taste just as great!

Vegetarian and Vegan-Friendly!

Course Side Dish

Cuisine American

Keyword 25 min or less, 30 min or less, almonds, easy, easy clean up, green beans, one pan, one pan dish, side dish, Sides, under 25 minutes

Prep Time 2

Cook Time 20

Servings servings

Calories 119kcal

Ingredients

12 oz Fresh Green Beans trimmed
2 cloves Garlic smashed
2 tbsp Olive Oil
2 tbsp Sliced Almonds
Pinch Salt plus more to taste

Instructions

Preheat oven to 400F.
In a sheet pan, add the trimmed green beans. Drizzle olive oil and toss to coat.
Smash the garlic cloves before adding them to the pan and sprinkle on the sliced almonds. Add a pinch of salt and cook in the oven for 15-20 minutes.
Once they are tender and crisp, remove them from the oven. Sprinkle with another pinch of salt if desired, and serve warm.

Nutrition

Ginger Garlic Salmon

carinakyriacos — Tue, 16 Aug 2022 17:44:06 +0000

This post may contain affiliate links. Please read my disclosure policy.

You won’t be able to resist the bright zesty flavors of this incredibly juicy Ginger Garlic Salmon. It’s super Quick + Easy to make and ready in under 15 minutes! You will definitely need to make extra as you won’t be able to eat just one fillet. It’s my GO-TO dish for weeknights when I’m too busy to spend tons of time in the kitchen cooking after my boys get home from school.

Grab your ingredients and let’s begin!

■ Salmon Fillets – Wild Caught is best, but I get it’s hard to get sometimes and Farm-Raised Salmon fillets work just fine in this dish.

■ Olive Oil – I always use good quality extra virgin olive oil for the flavors and aromas it brings rather than just that plain oily taste like low quality olive oil has.

■ Ginger Paste – I love using Ginger Paste that is ready to go so it saves my hands. You can use fresh ginger, but I found the paste works just as good in my opinion.

■ Dark Brown Sugar – Using dark brown sugar has a higher molasses content than light brown sugar and brings a richer flavor to the sauce. You can always substitute this for light brown sugar, but granulated sugar (the white sugar) just won’t cut it in this recipe.

■ Fresh Thyme + Parsley – Using fresh herbs is key for this recipe. The short time cooking the salmon fillets allows the herbs to release their natural oils and flavors.

■ Garlic – Fresh garlic is always best, but I get that sometimes it’s just easier to use the already minced garlic in that lovely little jar.

■ Lemon Zest– You will need the zest of the lemon. It cuts down on the acidity level while still providing that lovely citrusy taste. If you prefer to use lemon juice then use 2 tbsp of juice for each 1 tsp of lemon zest.

■ Dijon Mustard – My hands-down all-time favorite is Maille Dijon Mustard. It has that perfect Dijon taste you want and works perfectly in all of my dishes.

■ Soy Sauce – Use regular (light) soy sauce or even low sodium soy sauce to cut down on the sodium level. You can also use a dark soy sauce (it’s more viscus compared to regular (light) soy sauce) if you want a slightly sweeter deeper flavor and thicker sauce

■ Salt + Pepper – Need I say more on the importance of adding salt and pepper to a dish? If you must know, the salt is used to enhance the flavors os the dish while the pepper adds a little extra flavor that brings more depth to the flavors of the dish.

*** Salty Tip: For any dish that takes longer than 10-15 minutes to cook, I always try to add the fresh herbs near the end, so the flavor doesn’t break down too much. If it’s going to be cooking for a while that’s when I break out the dried herbs as they need more time to infuse the flavor into the dish.

If you have a whole salmon fillet, trim and then cut the salmon into 2.5 – 3 inch portion fillets. You can save the rest for another recipe or cook it all at once. When I make this dish I use the WHOLE fillet (minus the trimmed portions) since I always eat more than just 1 fillets cause it’s just THAT good!

** I save my trimmed pieces and cook them with nothing on it and feed to my pets for those amazing omega-3s to help with their immune system and give them that ultra shiny coat! Don’t have a pet, save those trimmings for a dish that you want that salmon flavor, but without a whole fillet. I will make a post about those recipe ideas in the future.

Making the marinade!

Grab a large shallow dish or even a gallon Ziploc bag and add in 4-5 tbsp olive oil, 2 packed tbsp brown sugar, 2-1/2 tsp ginger paste, 1-1/2 tsp lemon zest, 3 tbsp each of chopped fresh parsley and thyme, 2-1/2 tsp (or 1 tbsp if you’re a garlic lover like me) minced garlic, 1 tbsp Dijon mustard, and 3 tbsp soy sauce. Mix together and pour half the marinade over the salmon fillets to coat them fully. Chill for 30 minutes, but up to 1-hour max.

Use all the remaining marinade for this sauce. Salt and pepper to taste. Microwave in a microwave-safe container for 30 sec to warm the sauce or in a small pot over low heat while you cook the salmon. It will give the sauce that extra thickness you want when you spoon it over the salmon.

In a cast iron skillet pan over medium heat, add 1-2 tbsp olive oil. Once it begins to shimmer, place 3-4 fillets and let cook undisturbed for about 5 minutes, or until the salmon is cooked halfway up the fillet (you will see as it rises up the salmon fillet – there will be a line where it’s still raw). Then flip and cook the remaining 4-5 minutes or until thoroughly cooked through.

Once your salmon is fully cooked, transfer to a plate and spoon warmed sauce over each fillet, and top with some fresh parsley for garnish. These Ginger Garlic Salmon fillets pair perfectly with some Coconut Rice (from the Hawaiian Style Coconut Fried Rice recipe).

Let me know what you pair your Ginger Garlic Salmon with below in the comments!

• STORAGE: Store leftovers in an airtight food container for up to 2-3 days and reheat in the microwave until warm throughout.

Ginger Garlic Salmon

You won't be able to resist the bright zesty flavors of this incredibly juicy Ginger Garlic Salmon. It's super Quick + Easy to make and ready in under 15 minutes!

Course Main Course

Cuisine Seafood

Keyword 15 min, 15 min or less, brown sugar, dijon mustard, dinner, easy, garlic, ginger, lemon, olive oil, parsley, quick, quick dinner, quick lunch, salmon, soy sauce, thyme, Under 15 min

Prep Time 5

Cook Time 15

Chill + Marinade 30

Total Time 50

Servings

Equipment

1 Cast Iron Skillet or large saute pan

Ingredients

4-6 Salmon fillets deboned + skin removed; 2.5-3 inch wide
2 tbsp olive oil for cooking

For the Marinade + Sauce

5 tbsp olive oil
2 tbsp dark brown sugar tightly packed
1 tbsp Dijon mustard
2 ½ tsp ginger paste
1½ tsp lemon zest or 2½ tbsp lemon juice
3 tbsp fresh parsley chopped + more to garnish
4 tsp fresh thyme
2½ tsp garlic minced
3 tbsp soy sauce
pinch salt + pepper Plus more to taste when cooking

Instructions

Trim and cut the salmon into 2.5 - 3 inch portion fillets
For the marinade: In a large shallow dish or gallon ziploc bag, add 4-5 tbsp olive oil, brown sugar, ginger paste, lemon zest, chopped fresh parsley and thyme, minced garlic, dijon mustard, and soy sauce. Mix to combine.
Pour half the marinade over the salmon fillets to fully coat them. Chill for 30 minutes, but up to 1 hour max. Save the rest of the marinade for your sauce later.
For the sauce: In a small pot warm the sauce over low heat for 10-15 minutes or Microwave in a microwave-safe container for 30 sec to warm the sauce.
In a cast iron skillet pan over medium heat, add 1-2 tbsp olive oil. Once it begins to shimmer, place 3-4 fillets and let cook undisturbed for about 5 minutes, or until the salmon is cooked halfway up the fillet (you will see as it rises up the salmon fillet - there will be a line where it's still raw). Then flip and cook the remaining 4-5 minutes or until thoroughly cooked through.
When the fillets are cooked through, transfer to a plate and spoon on the warmed sauce over each salmon fillet then garnish with some fresh parsley.

Notes

STORAGE: Store leftovers in an airtight food container for up to 2-3 days and reheat in the microwave until warm throughout.

Smoky Chicken Tortilla Soup

carinakyriacos — Mon, 07 Nov 2022 03:50:03 +0000

Bring out your favorite hot sauces for this spicy and savory Smoky Chicken Tortilla Soup! This fiery Mexican-inspired soup is made with fire-roasted tomatoes and a savory chicken stock base. It’s got fire-roasted corn, jalapenos, chipotle chiles in adobo sauce, and cilantro slowly simmered, topped with fresh crispy tortilla strips and all the perfect toppings to complete this dish.

This flavorful soup has been on repeat at my house every week. With its easy-to-prepare recipe and just-right amount of fire, no matter how much you eat at once, there will always be leftovers to look forward to the next day. Pair it with some Street Corn Salsa, and you have the perfect meal!

Boneless Skinless Chicken Breast

White Sweet Corn

Fire-Roasted Yellow Sweet Corn

Yellow Onion

Fire-Roasted Diced Tomatoes with Green Chiles

Jalapenos

Lime

Chicken Stock (or Broth)

Chipotle Chiles in Adobo Sauce

Cotija Cheese

Yellow Corn Tortilla

Oregano

Cumin

Chili Powder

Tomato Paste

Better Than Bouillon Smoky Chipotle Base

Mexican Crema

Minced Garlic

Cilantro

Salt + Pepper

Beef Tallow or Canola Oil (for frying tortilla strips)

Prep Your Ingredients

Let’s start prepping for this Smoky Chicken Tortilla Soup. Dice up your yellow onion, jalapeno, and chipotle chiles. Drain the canned corn and tomatoes, and cut your chicken breast into 1-inch pieces.

Season the chicken with 1 tsp each of Oregano, Cumin, Chili Powder, Salt + Pepper.

Let’s Start Cooking The Soup

In a stock pot or Dutch oven over medium heat, add 1 tbsp olive oil and saute the onions, jalapenos, and garlic for 1 min. Add 1 tbsp tomato paste and 1 tsp smoky chipotle base and scrape along the bottom for 2-3 minutes to cook until the tomato paste turns from that bright brick red to a dark brick red releasing the flavors of the tomato paste.

Move everything in the pan to the edges leaving the middle open. Add in another 1 tbsp of olive oil and cook the chicken for 4-5 minutes until browned and crispy. Dump in the fire-roasted yellow sweet corn, sweet white corn, and fire-roasted diced tomatoes with green chiles. Let it all cook for 3-4 minutes to bring out the flavors before you pour in the chicken stock.

YES, lots of fire-roasted ingredients to accentuate the smoky flavors of the dish.

Pour in 2 cups of chicken stock and 1 tsp each of oregano, cumin, and chili powder. Bring to a boil, then reduce to simmer over low heat for 25-30 minutes. While the soup is cooking and filling up your kitchen with its heavenly aroma, fry up those tortilla strips.

Tortilla Strips

Begin by cutting your yellow corn tortillas into 1/2-inch strips. I like to stack them and use a pizza cutter to make the cuts, but you can use a knife too.

In a frying pan heat enough oil to cover 1/4 of the bottom to 350F. Once it’s ready, working in 2 or 3 batches so you don’t overcrowd the pan, gently toss in 1/3 or 1/2 of the strips. Fry for 3-5 minutes until they are golden brown and crispy.

Make sure to stir occasionally to prevent the tortillas from sticking together. Using a slotted spoon, remove the strips once cooked and let them dry on a wire rack or paper towels to drain any excess oil.

Season with a pinch of chili powder, cumin, and salt.

Let’s talk about the toppings!

Cotija Cheese is a must, but you can substitute it with Queso Fresco or your favorite cheese.

Cilantro brings out the flavors, but if you are not a fan of cilantro (I know not everyone likes the taste of cilantro), you can skip this.

Lime Wedges for that zesty zing of flavor in each spoonful.

Mexican Crema has a slightly higher fat content than sour cream, making it milder and slightly thinner than sour cream, which is more acidic. However, you can use sour cream in place if you have it on hand already. I personally love the taste of Mexican Crema.

A spoonful of Pico de Gallo, small chunks of Avocados, or even a large dollop of Guacamole is an excellent addition to this soup.

Make Ahead or Save Your Leftovers

Storage: This soup is perfect for meal prepping or making ahead. Just add the tortillas and toppings when you are ready to eat. Store in a food-safe air-tight container for 5-7 days or freeze for up to 6 months.

Smoky Chicken Tortilla Soup

Bring out your favorite hot sauces for this spicy and savory Smoky Chicken Tortilla Soup!

Course Soup

Cuisine Mexican

Keyword adobo sauce, chipotle chile, easy, fire-roasted tomatoes, left overs, make ahead meal, smoky, soup, tortillas

Prep Time 5

Cook Time 48

Servings servings

Equipment

Stockpot or Dutch Oven
Frypan or deep skillet pan

Ingredients

1 chicken breast, boneless + skinless cut into 1-inch pieces
1 yellow onion
1 jalapeno diced
1 tbsp minced garlic
2 chipotle chiles in adobo sauce diced
1 tbsp tomato paste
1 tsp smoky chipotle base seasoning or 1 tsp adobo sauce
14 oz can Fire-Roasted Diced Tomatoes with Green Chiles drained
½ can white corn drained
½ can sweet yellow corn drained
2 cups chicken stock or chicken broth
2 tsp cumin powder divided, plus more to season
2 tsp chili powder divided, plus more to season
2 tsp oregano divided
1 tsp each Salt + Pepper plus more to taste
4 yellow corn tortillas cut into 1/2 inch thick strips
1 lime cut into wedges
2 tbsp Cotija Cheese crumbled
2 tbsp Mexican Crema
2 tbsp cilantro chopped

Instructions

Season the chicken with 1 tsp each of Oregano, Cumin, Chili Powder, Salt + Pepper.
In a stock pot or Dutch oven over medium heat, add 1 tbsp olive oil and saute the onions, jalapenos, and garlic for 1 min
Add 1 tbsp tomato paste and 1 tsp smoky chipotle base and scrape along the bottom and cook for 2-3 minutes.
Move everything in the pan to the edges leaving the middle open. Add in another 1 tbsp of olive oil and cook the chicken for 4-5 minutes until browned and crispy.
Dump in the fire-roasted yellow sweet corn, sweet white corn, and fire-roasted diced tomatoes with green chiles. Let it all cook for 3-4 minutes.
Pour in 2 cups of chicken stock and 1 tsp each of oregano, cumin, and chili powder. Bring to a boil, then reduce to simmer over low heat for 25-30 minutes.
In a frying pan heat enough oil to cover 1/4 of the bottom to 350F.
Cut your yellow corn tortillas into 1/2-inch strips.
Working in 2 or 3 batches so you don't overcrowd the pan, gently toss in 1/3 or 1/2 of the strips. Fry for 3-5 minutes until they are golden brown and crispy.
Using a slotted spoon, remove the strips once cooked and let them dry on a wire rack or paper towels to drain any excess oil. Season with a pinch of chili powder, cumin, and salt.
Top with the cotija cheese, Mexican crema, cilantro, and lime wedges. Want to add more? Maybe some Pico de Gallo, small chunks of Avocados, or even a large dallop of Guacamole is a great addition to this soup.

Notes

Storage: This soup is perfect for meal prepping or making ahead. Just add the tortillas and toppings when you are ready to eat. Store in a food-safe air-tight container for 5-7 days or freeze for up to 6 months.

Best Authentic Mexican Rice

carinakyriacos — Mon, 04 Jul 2022 13:10:40 +0000

This post may contain affiliate links. Please read my disclosure policy.

Looking for some Easy Authentic Mexican Rice that goes so well with those yummy looking chipotle shrimp tacos you wanted to make? Well, look no further!

This recipe promises to give you that perfect authentic-tasting Mexican rice every single time. So no more mushy rice that just isn’t the same as the tasty fluffy rice you would get at the restaurants.

It’s time to skip that Mexican restaurant down the road and have a little fiesta in your kitchen.

You can do this, I got your back with this recipe!

Here’s what you’ll need.

14oz Fire Roasted Tomatoes · 2 Jalapenos · 1 Lime · 1 White Onion · 2 cloves of Garlic (minced) · 2 cups Parboiled White Rice · 2 cups Chicken Bouillon (Broth) · 1 tbsp Tomato Paste · 1/3 cup Canola Oil · 1-1/2 tsp salt · 1/4 cup Cilantro

Preheat your oven to 350F and make sure the rack is in the middle position.

Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.

If you are using parboiled white rice there is no need to rinse the rice. Can’t get any parboiled rice? No worries, just make sure to rinse the rice in a fine-mesh strainer under cold water until it runs clear to wash away all the starches and prevent sticking. Let drain for a couple of minutes to remove as much excess liquid as possible. **DO NOT MISS THIS STEP IF USING NON-PARBOILED RICE**

Now, let’s seed + finely dice the jalapenos while we let the rice drain. Set aside.

Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it’s time to add in the rest and fry the rinsed rise until it’s lightly golden and translucent (about 5-7 minutes).

Bump up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).

Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.

Once it’s done, let it sit undisturbed for 10 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.

Storage: This rice tastes great the next day, and freezes well for a quick side dish when you need it. Just allow to fully cool in the fridge and then transfer to a freezer-safe food container or Ziploc bag for up to 2 months. Thaw and reheat in a microwave-safe container for 2-3 minutes stirring halfway until heated throughout.

It pairs so well with these other dishes.

Best Authentic Mexican Rice

Chicken Adobo Quesadillas (Smoky + Spicy)

Easy Chipotle Shrimp Tacos

Best Authentic Mexican Rice

This Easy Authentic Mexican Rice recipe promises to give you that perfect authentic-tasting Mexican rice every single time. So no more mushy rice that just isn't the same as the tasty fluffy rice you would get at the restaurants.

Course Side Dish

Cuisine Mexican

Keyword easy, mexican, rice, taco tuesday

Cook Time 40

Resting Time 10

Servings

Ingredients

2 cups parboiled white rice
14 oz fire roasted tomatoes either diced or crushed will work
1 white onion diced
2 jalapenos diced small
2 cloves garlic minced
2 cups chicken bouillon or chicken broth
1 tbsp tomato paste
1/3 cup canola oil
1½ tsp salt
1 lime halved
¼ cup fresh cilantro chopped

Instructions

Preheat your oven to 350F and make sure the rack is in the middle position.
Grab a food processor and blend the tomatoes and onion until pureed and smooth. Get a measuring up and measure out 2 cups of the tomato puree. Set aside.
Seed and finely dice the jalapenos. Set aside.
Over low-medium heat, use a large oven-safe 12-inch saute pan or dutch oven, and add 1 tbsp of oil. Once it begins to shimmer and sizzles when you drop in a grain of rice, it's time to add in the rest and fry the rinsed rise until it's lightly golden and translucent (about 5-7 minutes).
Turn up the heat to medium-high and add in the diced jalapenos + minced garlic and stir until it becomes fragrant (about 1 minute).
Stir in the chicken bouillon (broth), pureed tomato mix, 1 tbsp of tomato paste, and salt. Allow to come to a boil, then cover the pan in aluminum foil or an oven-safe lid and transfer to the preheated oven for 30 minutes.
Once it's done, let it sit undisturbed for 15 minutes to allow it to cool and soak up any remaining moisture. Add in the cilantro (optional) and squeeze half a lime over the rice then fluff it up with a fork. Serve warm with some lime wedges.

Notes

Mexican Birria Tacos with Consommé

carinakyriacos — Wed, 12 Oct 2022 19:10:59 +0000

Mexican Birria Tacos with Consommé are filled with flavorful Mexican stewed of lamb and beef simmered together with chile peppers served in a thick broth to give it a rich, velvety taste.

Consommé is the intensely-flavored liquid, similar to a stew in which the lamb and beef meats are slow-cooked. Making it rich and savory in the process. It’s made of beef stock, softened dried chiles (Ancho, Chiles de Arbol, and Guajillo), Chipotle Chiles in Adobo sauce, apple cider vinegar, spices, onion, tomatoes, and garlic that are blended to create a smooth and velvety sauce.

Here’s what you will need.

• 3 lbs Beef Chuck Roast

• 1 lb Lamb Neck or Shank (Bone-In)

• 2 Dried Ancho Chiles

• 2 Dried Guajillo Chiles

• 2 Dried Chiles de Arbol

• Can of Chipotle Chiles in Adobo Sauce

• 2 tsp Ground Cumin

• 1 tsp Ground Ginger

• 1 tsp Mexican Oregano (or Regular Dried Oregano)

• 1 tbsp each Kosher Salt + Cracked Black Pepper

• 3 tbsp Beef Tallow (Or Olive Oil)

• 2 White Onions

• 6 Whole Cloves of Garlic

• 2 Bay Leaves

• 2 Cinnamon Sticks

• 16 oz Beef Stock

• 1 Tbsp Apple Cider Vinegar

• 14 oz can Fire-Roasted Diced Tomatoes

• 2 Tbsp Fresh Cilantro

• Street Taco Tortillas (Flour or Corn)

• Mexican Crema

• 1 Tbsp Cotija Cheese

Behind the Ingredients

Beef Chuck Roast: It’s the perfect meat for braising. Get a good cut with lots of fat marbled throughout.

Lamb Neck: I use Lamb Neck since it’s less expensive than Lamb Shank and tastes just as good when braised. Why spend more when you can save and get an underrated cut like the Lamb Neck?

Dried Ancho Chiles: These are the “The Holy Trinity” of Mexican Chili Peppers. The outer flesh has a sweet and rich raisin-like flavor and is very mild tasting allowing it to bring flavor without the heat to a dish.

Dried Guajillo Chiles: These are a bit spicier than Ancho Chiles but still very mild. They are sweet but more on the fruity sweet side with a hint of green tea taste.

Dried Chiles de Arbol: This is where the heat gets kicked up a bit. These chiles taste nutty and provide that subtle smokiness to the dish. If you like Birria on the spicier side, add more Chiles de Arbol.

Chipotle Chiles in Adobo Sauce: This is the key to that smokiness flavor in the Birria. Chipotle Chiles are just smoke-dried jalapenos that are preserved in adobo sauce. As a result, they have a very distinct smoky, spicy flavor with a hint of sweetness.

Mexican Oregano: This version of Oregano has a more lemon-citrus flavor, while Italian and Mediterranean Oregano has more of a minty flavor. If you can’t get Mexican Oregano, you can easily substitute regular Oregano in its place.

Start with rehydrating the dried peppers. Cut the stems off and remove the seeds to cut down on the heat they bring to the dish. If you want it spicier, leave the seeds in. Next, get a medium-sized bowl and pour 2 cups of boiling water over the peppers. Let them soak for 10-15 min.

Make sure your meat is fully dry, and there is no excess moisture on the surface. Cut the Chuck Roast into large 3-inch cubes. Mix the Cumin, Oregano, Ginger, Salt + Pepper and thoroughly coat the meat. Massage the spice mix into the meat and fat to ensure the spices penetrate the meat.

Cut one onion into quarters, and the other onion can be diced and soaked in cold water for 15 min to give them a milder onion taste. Using the flat part of the knife blade, crush the garlic, which allows it to release a mild flavor over a more extended period rather than minced, which gives a more immediate intense garlic flavor. Heat your dutch oven over medium heat, add 1 tbsp beef tallow or olive oil, and saute the onions and garlic until slightly browned (about 2-3 min).

Grab your food processor or blender and add the rehydrated peppers and the water they soaked in. Toss in the garlic, onions, and a can of Fire-Roasted tomatoes and blend until smooth.

Add in the remaining 2 tbsp beef tallow or olive oil and brown the meat on all sides for 3-4 min. DO NOT MOVE THE MEAT ONCE YOU PLACE IT IN THE PAN UNTIL AFTER 3 MIN. If it lifts off the pan easily then it’s good. Leave it alone if it sticks a bit, and let it cook another minute to form that browned, crispy crust.

Add in the blended pepper mix along with the cinnamon sticks and bay leaves. Mix to coat the meat entirely, then pour in the apple cider vinegar and beef broth. Bring to a boil and reduce heat to low, and cover with the lid or aluminum foil to seal in the moist heat, allowing it to braise for 3-4 hours.

Once it’s cooked, remove the meat with a slotted spoon and shred it. It’s so tender and shreds easily; I just use tongs to break up the meat, so it’s not too shredded. Pour some of the liquid over it to coat the shredded meat in the juices from the consommé.

Assemble The Tacos

Heat a cast iron skillet over low-medium heat. Add 1 tbsp oil or butter to the skillet and dip your tortillas in the consommé before you fry them on the pan. This gives the tortillas that crispy orange color that is just so flavorful.

Add your shredded Birria meat and top with Mexican crema, cilantro, soaked diced onions, Cotija cheese, and some habanero hot taco sauce.

Grab a small dipping bowl and pour in some of the consommé (juices left in the pan after removing the meat) to dip the taco in as you eat.

Think of it as sort of the Mexican version of Au Jus sauce that you would dip your sandwich into, but instead of a sandwich you dip your taco.

Got it? Okay. (I’m not the best with analogies, so bear with me here.)

Want to use some of the meat in another dish so you don’t have any leftovers? Add it to some cheese dip for a tasty new way to dip your chips.

Have some leftover Birria?

Store any leftovers in an air-tight food-safe container and store them in the fridge for up to 3 days. Reheat it in the microwave until warm.

SAVE THE CONSOMMÉ! Use it like you would beef stock in any dish you want to add some delicious flavor to elevate the dish. Store it in a freezer-safe container and freeze it for up to 3-4 months.

These leftovers are PERFECT for making quesadillas for lunch the next day!

Mexican Birria Tacos with Consommé

Mexican Birria Tacos with Consommé are filled with flavorful Mexican stewed lamb and beef simmered together with chile peppers served in a thick broth to give it a rich, velvety taste.

Course Main Course

Cuisine Mexican

Keyword adobo sauce, ancho chile, beef roast, chiles de arbol, chipotle chile, dutch oven meals, guajillo chile, lamb, mexican crema, slow cooked, stew, street tacos, use leftovers

Prep Time 15

Cook Time 4 25

Servings 4-6 people

Equipment

Dutch Oven or Large Roasting Pan
Food Processor or Blender

Ingredients

3 lbs Beef Chuck Roast cut into large 3 inch chunks
1 lb Lamb Neck Bone-In, or Lamb Shank with bone
2 tsp Ground Cumin
1 tsp Ground Ginger
1 tsp Dried Mexican Oregano or Oregano
1 tbsp Kosher Salt
1 tbsp Cracked Black Pepper
2 Dried Ancho Chiles Large, seeds removed
2 Dried Guajillo Chiles seeds removed
2 Dried Chiles de Arbol
1 can Chipotle Chile in Adobo Sauce
3 tbsp Beef Tallow or Extra Virgin Olive Oil, divided
2 White Onion one cut into 4 wedges and one diced
6 Garlic Cloves crushed
2 sticks Cinnamon or 1 tsp ground cinnamon
2 Bay Leaves
16 oz Beef Stock
1 tbsp Apple Cider Vinegar
14 oz Canned Fire-Roasted Tomatoes Diced or Crushed
2 tbsp Cilantro roughly chopped, for topping
8-12 Street Tacos tortillas
Mexican Crema for topping
1 tbsp Cotija Cheese for topping

Instructions

Cut the stems off the dried peppers and remove the seeds to cut down on the heat they bring to the dish. If you want it spicier, leave the seeds in. Place in a medium-sized heat proof bowl.
Pour 2 cups of boiling water over the peppers. Let them soak for 10-15 min.
Make sure your meat is fully dry and there is no excess moisture on the surface. Cut the Chuck Roast into large 3-inch cubes.
Mix the Cumin, Oregano, Ginger, Salt + Pepper and fully coat the meat. Massage the spice mix into the meat and fat to ensure the spices penetrate the meat.
Cut one onion into quarters and the other onion can be diced and soaked in cold water for 15 min to give them a milder onion taste. Using the flat part of the knife blade, crush the garlic. Heat your dutch oven over medium heat and add 1 tbsp beef tallow or olive oil and saute the onions and garlic until slightly browned (about 2-3 min).
In a food processor or blender, add the rehydrated peppers along with the water that they soaked in. Toss in the garlic and onions and a can of Fire-Roasted tomatoes and blend until smooth.
Add in the remaining 2 tbsp beef tallow or olive oil and brown the meat on all sides for 3-4 min. DO NOT MOVE THE MEAT ONCE YOU PLACE IT IN THE PAN UNTIL AFTER 3 MIN. If it lifts off the pan easily then it's good. If it sticks a bit then leave it alone and let it cook another minute to form that browned crispy crust.
Add in the blended pepper mix along with the cinnamon sticks and bay leaves. Mix to fully coat the meat and then pour in the apple cider vinegar and beef broth. Bring to a boil and reduce heat to low and cover with the lid or aluminum foil to seal in the moist heat allowing it to braise for 3-4 hours.
Once it's cooked remove the meat with a slotted spoon and shred it. Pour some of the liquid over it to coat the shredded meat in the juices from the consommé.
Heat a cast iron skillet over low-medium heat. Add 1 tbsp oil or butter to the skillet and dip your tortillas in the consommé before you fry them on the pan.
Add your shredded Birria meat and top with Mexican crema, cilantro, soaked diced onions, Cotija cheese, and some habanero hot taco sauce.
Grab a small dipping bowl and pour in some of the consommé (juices left in the pan after removing the meat) to dip the taco in as you eat.

Notes

Store any leftovers in an air-tight food-safe container and store in the fridge for up to 3 days. Reheat it in the microwave until warm.

SAVE THE CONSOMMÉ! Use it like you would beef stock in any dish you want to add some delicious flavor to. Store it in a freezer-safe container and freeze it for up to 3-4 months.

These leftovers are PERFECT for making quesadillas for lunch the next day!