Tag: beef

Hummus and Ground Beef

Hummus and Ground Beef

Hummus and Ground Beef

You probably have never seen hummus topped with ground beef before, but it is a popular dish in Lebanese cuisine. The hummus is a basic recipe with garbanzos, lemon juice, garlic, and tahini; all puréed in a food processor. The ground beef is browned and seasoned with Lebanese 7 spice. The beef is then place in the center of a mound of hummus; garnished with pine nuts, fried garlic, parsley, and a drizzle of olive oil. You can serve as an appetizer or as a main course with pita as a scoop.
Prep Time5 minutes
Cook Time10 minutes
Course: Appetizer, Main Course
Cuisine: Lebanese
Keyword: appetizer, Beef, Lebanese, main course, Western Asian
Author: Alex Gorgos

Equipment

  • food processor

Ingredients

Hummus

  • 1 can garbanzo beans
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • 3 garlic cloves
  • 1/2 tsp salt

Ground Beef

  • 1/2 lb ground beef
  • 1 tbsp olive oil
  • 1 tsp Lebanese 7 spice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Garnish

  • olive oil
  • parsley chopped
  • fried garlic
  • toasted pine nuts

Instructions

  • Purée all of the hummus ingredients in a food processor. Place in a bowl and set aside.
    Lebanese, appetizer, main course, beef
  • Add the olive oil is a small sauté pan over medium heat. Sauté the ground beef until cooked through.
    Lebanese, appetizer, main course, beef
  • Turn off the heat. Season with 7 spice, salt, and pepper.
    Lebanese, appetizer, main course, beef
Lebanese, appetizer, main course, beef
Garnish the hummus and Beef with fried garlic, toasted pine nuts, parsley, and a drizzle of olive oil. Serve with toasted pita.
Birria Tacos

Birria Tacos

Birria Tacos

Over the last 6 months, there has been a huge trend in the Mexican culinary world. All of a sudden, every Mexican restaurant is carrying birria tacos. So what is a birria taco? Birria originated from the Mexican state of Jalisco; also home of pozole and menudo. It all started with caldo de birria, a meat stew in a pepper broth. Traditionally goat and lamb are used, but beef can be substituted. I used a combination of all 3 meats. Corn tortillas are dipped in the birria broth, then assembled with the meat, onions, and cilantro. The tacos are folded over and grilled on a griddle until they are crispy. The tacos are served with a side of the birria broth to dip the taco in; just like a French dip sandwich.
I chose to use an Instant Pot to make the birria. It only took 90 minutes to prepare. You can make this in a Dutch oven or a crockpot if you don’t have a pressure cooker. It will take anywhere from 4-6 hours to get the meat tender enough to shred. Either process will get you the same results.
Prep Time30 minutes
Cook Time2 hours
Marinating Time1 day
Course: Main Course
Cuisine: Mexican
Keyword: Beef, goat, lamb, Latin American, main course, Mexican
Servings: 24 tacos
Author: Alex Gorgos

Equipment

  • food processor
  • instant pot

Ingredients

  • 1 1/2 lbs beef chuck cubed
  • 1 beef shank
  • 1 1/2 lbs bone in goat shoulder cubed
  • 1 lamb shank
  • 3 dried ancho chilies
  • 6 dried guajillo chilies
  • 3 roma tomatoes
  • 1/2 medium white onion sliced
  • 6 garlic cloves
  • 4 whole cloves
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 1 tsp Mexican oregano
  • 1/2 tsp marjoram
  • 1 cinnamon stick
  • 1/2 cup vinegar
  • salt to taste
  • 2 cups water
  • corn tortillas softened

Garnish

  • white onion finely chopped
  • cilantro chopped

Instructions

  • Dry toast the dried peppers in a sauté pan over medium heat for 5 minutes.
    Mexican, main course, beef
  • Place the peppers in a bowl of hot water for 20 minutes.
    Mexican, main course, beef
  • Dry toast the cumin seeds, cloves, and cinnamon stick for 2 minutes. Remove from the pan.
    Mexican, main course, beef
  • Dry toast the tomatoes, onions, and garlic for 10 minutes.
    Mexican, main course, beef
  • Place the rehydrated roast peppers, tomatoes, onion, garlic, whole spices(except the cinnamon stick), oregano, marjoram, vinegar, and salt in a blender.
    Mexican, main course, beef
  • Purée until smooth.
    Mexican, main course, beef
  • Arrange all of the meat in a glass baking dish.
    Mexican, main course, beef
  • Pour the sauce from the blender over the meat. Cover with foil and marinate overnight in the refrigerator.
    Mexican, main course, beef
  • Place all of the meat and sauce in the Instant Pot along with 2 cups of water. Toss in the cinnamon stick. Turn the function to pressure cook on high for 90 minutes. Put on the cover and push start.
    Mexican, main course, beef
  • Remove all of the meat and bones from the Instant Pot.
    Mexican, main course, beef
  • Keep all of the birria juice warm.
    Mexican, main course, beef
  • Pick out all of the bones from the meat. Place the meat in a large sauté pan over medium high heat.
    Mexican, main course, beef
  • Cook down the meat until the majority of the liquid has evaporated.
    Mexican, main course, beef

Birria Taco Assembly

  • Dip the softened corn tortillas in the birria juice.
    Mexican, main course, beef
  • Top the tortillas with the meat, onion, and cilantro.
    Mexican, main course, beef
  • Place the tacos on a griddle over medium high heat. Fold the tacos over.
    Mexican, main course, beef
  • Grill the tacos for 3-4 minutes a side until the tortillas are crispy.
    Mexican, main course, beef
Mexican, main course, beef
Serve with a bowl of the birria broth to dip the tacos in.
Chapli Kebab

Chapli Kebab

Chapli Kebab

Chapli kebabs are a widely popular street food served in Pakistan, Afghanistan, Bangladesh, and India. They consist of either ground beef, lamb, or chicken with various spices and ingredients such as eggs, tomatoes, onions, etc. The particular chapli kebabs in this recipe have slices of tomato pressed into the patties. They are then pan fried until they develop a char on both sides. Serve the chapli in a pita with a mint garlic yogurt sauce.
Prep Time10 minutes
Cook Time12 minutes
Course: Main Course
Cuisine: Pakistani
Keyword: Beef, main course, Pakistani, South Asian
Author: Alex Gorgos

Ingredients

  • 1 lb ground beef
  • 1 large egg beaten; scrambled
  • 1 medium tomato 4 slices from the center; the rest diced
  • 1/4 small red onion finely diced
  • 1/4 cup cilantro finely chopped
  • 1/4 cup mint finely chopped
  • 2 tsp ginger garlic paste
  • 2 tsp coriander seeds ground
  • 1 tsp cumin seeds ground
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 tbsp vegetable oil for frying

Yogurt Mint Sauce

  • 1/4 cup Greek yogurt
  • 2 tbsp mint finely chopped
  • 2 garlic cloves minced
  • 1 tbsp lemon juice

Instructions

  • Mix together the yogurt sauce ingredients. Set in the refrigerator until ready for use.
    Pakistani, main course, beef
  • Mix together the ground beef, scrambled egg, diced tomatoes, onions, ginger garlic paste, mint, cilantro, coriander, cumin, cayenne, and salt.
    Pakistani, main course, beef
  • Form 4 patties out of the beef mix.
    Pakistani, main course, beef
  • Press a slice of tomato into each of the patties.
    Pakistani, main course, beef
  • Heat up cooking oil in a sauté pan over medium high heat. Placd the patties in the oil tomato side up.
    Pakistani, main course, beef
  • Cook the patties for 6 minutes a side until there is a nice char.
    Pakistani, main course, beef
Pakistani, main course, beef
Serve the chapli in warm pita with the yogurt mint sauce.