mexican or southwestern

Making the tortilla strips &amp; the roasted peppers ahead makes this gourmet burger a snap! Do make the cheese sauce as the burgers cook or right before!

Southwestern Queso Burgers

red onion,

beef (preferably 80/20)

Worcestershire sauce

chipotle peppers chipotle peppers

salt & pepper (suggest 3/4 teaspoon salt &

hamburger rolls, halved

Strips

Queso Blanco (see below)

lettuce

Tortilla Strip Tangles (see text above)

milk & 1/2 cup cream

grated pepper jack cheese

Mozzarella cheese (or use all pepper jack)

green chiles

For onion: oil space where the onions will sit. Brush a little oil on the onions. Add to grill, sprinkle with salt and pepper, and grill until grill marks appear and turn, repeat. Remove from grill as finished.

For burgers: Place burgers on the hottest part of the grill and cook, undisturbed, for about 5 to 6 minutes. Turn and cook for an additional 2-3 minutes for rare to medium-rare.

For buns: Brush cut side with oil. Toast carefully.

When ready to cook, clean grill grates

Instant Pot Brisket Street Tacos

beef

oil, divided

pepper

salt (less if broth is very salty)

onion,

beef broth

apple cider vinegar

garlic placed

water

salt & pepper

flour tortillas (or tortillas of choice)

Monterey Jack cheese

avocado, sliced

cherry tomatoes, sliced

red onion

Add oil to Instant Pot and set to Saute. While it heats, salt and pepper the brisket, then sear in the Instant Pot. Work in batches if necessary and transfer brisket chunks to a plate once each side is browned.

In the oil remaining, add the onion and saute, scraping the bottom of the Instant pot as needed. Once the onion has softened, add the broth, a little at first, deglazing the pot and the vinegar. Add the jalapeno, close the garlic packet up and place it on top.

Lock the lid in place, seal and set to High Pressure, 55 minutes. Do not use the keep warm function when finished; just turn off the pot and let the pressure naturally release (will take about 30 minutes.)

Transfer brisket to a bowl and shred. Remove the garlic from the packet, squeeze out the cloves and add the garlic to the beef. Add a little of the juices from the Instant Pot if the beef seems dry or if it seems wet, drain some of the juices back into the Instant Pot.

Strain the broth in the instant pot and add any of the solids to the beef. Shred the beef and toss, taste, and add more salt and/or pepper if desired.

Return the broth to the pot, turn the Instant Pot on to Saute and allow the liquid to reduce to about a cup. When finished, defeat the sauce if desired, taste and adjust flavors of the broth by adding more vinegar, salt or pepper as desired; set aside for serving.

For the Beef

To roast &amp; prepare the poblanos, simply place, touching each other, on a foil-lined baking sheet. Broil, turning as necessary until skin is blistered. Some charring is ok. Remove from oven, wrap in the foil they were roasted on, and leave for 10 to 15 minutes. Remove the skin, stems, and seeds and slice them in strips.

In the meantime saute the onions in two tablespoons oil over medium low heat, stirring as necessary until softened and slightly browned on the edges, about 10 to 12 minutes. If the skillet becomes dry or dark. add a little water.

When peppers are finished and cut into strips, and the onions are almost ready, add the poblanos. Taste and add salt and/or pepper before serving.

Assemble tacos by filling warmed tortillas (warm in a pan, on a burner or on the grill) with cheese, top with the brisket, then the poblano peppers and onions. Serve with the juice and a small salad from the remaining ingredients.

Optional step: Fill tacos and griddle over medium-high heat in a little oil until browned in spots and crisped, turning once.

For the Onion &amp; Poblano Topping and Serving

Easy Southwestern Pork Stew

chicken broth, a little more if needed

red potatoes, 1/2 inch cubes

chili powder

cumin

cayenne

oil, more as needed

garlic,

pork loin,

(4-ounce can) diced green chili peppers

If desired one can of rinsed beans, black or pinto, rinsed and drained and/or 1 can of corn, drained or equivelent amount of frozen (about 1 1/2 cups) may be added.

Instructions to add optional biscuit topping are in the body of the post.

Notes

Yucatan Pork Stew Instant Pot or not has a rich, garlicky chili leaning broth, spiked with lime, tender chunks of pork, and surprise - carrots and potatoes.

Yucatan Pork Stew Instant Pot or Not

ancho chiles

vegetable oil

white onions,

garlic cloves,

pork stock

tomatoes

cloves

salt

carrots,

potatoes,

lime juice

lime and cilantro for garnish, optional

tortilla strips or tortillas

Traditional Recipe:

Traditional Stovetop Method

Traditional Instant Pot Method

Shortcut Recipe:

Reserved cooked rib trimmings or leftover cooked Pork Shoulder

5 cups total reserved pork drippings if you have them, defatted and/or pork or chicken stock to make five cups

1 15 ounce can diced tomatoes and the juice

1 pound carrots, peeled and cut into 1&#8243; sections

1 1/2 pounds potatoes, peeled and cut into 2-inch chunks

additional lime and cilantro for garnish, optional

Ingredients for Shortcut Recipe

Pinto Bean Spice

chicken broth powder

onion powder

chili powder (try a single chili powder)

garlic powder

dried teaspoon oregano (preferably Mexican) or epazote

smoked paprika (or regular grocery store paprika)

sugar

Mix all the ingredients together. Use a tablespoon or two for a pot of dried pinto beans or a teaspoon or so to a can of pinto beans or refried beans.

Makes about a quarter cup. Increase as desired.

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The most viewed mexican or southwestern recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Southwestern Queso Burgers

Instant Pot Brisket Street Tacos

Easy Southwestern Pork Stew

Yucatan Pork Stew Instant Pot or No...

Pinto Bean Spice

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