Tag: beef
Pastrami Tacos
Pastrami Tacos
Another example of what good things marijuana can lead you to. I was getting sick of eating pastrami sandwiches, so my high ass changed it up into tacos. I diced some pastrami and sautéed it with sauerkraut. Then I heated the corn tortillas in the residual juices and assembled the tacos on the griddle; with swiss cheese and the sautéed pastrami and kraut. Finally, I topped off the tacos with finely chopped fingerling chilies. Needless to say, these tacos were amazing.
Ingredients
- 1 tbsp vegetable oil
- 1/2 cup pastrami diced
- 1/2 cup sauerkraut
- 4 corn tortillas
- 1/2 cup swiss cheese shredded
- 4 fingerling chilies finely chopped
Instructions
- Heat up the oil on a griddle over medium high heat. Add the diced pastrami. Cook for 3 minutes.
- Add in the sauerkraut. Cook for 2 minutes. Remove from the pan.
- Add the tortillas to the griddle. Cook for 1 minute, then flip.
- Top the tortillas with the cheese, then the sautéed pastrami/sauerkraut mix. Cook for 3 minutes.
Corned Beef Frittata
Corned Beef Frittata
Canned corned beef is a staple in Filipino pantries. It comes in various forms of quality and consistency; some ground corned beef while others are chunky. It is used in soups, spaghetti, pandesal filling, and this easy to make frittata. This Filipino egg bake has fried potatoes and onions, chunky canned corned beef, and peas. It takes about 30 minutes to make and can be eaten at any time of the day.
Ingredients
- 3 tbsp vegetable oil
- 2 medium potatoes peeled and cut into 1/2” cubes
- 1/2 medium onion diced
- 3 garlic cloves minced
- 12 oz chunky canned corned beef
- 1/2 cup frozen peas
- salt and pepper to taste
- 6 large eggs beaten
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the potatoes for 5 minutes.
- Add in the onions and garlic. Sauté for 5 more minutes.
- Add in the corned beef. Cook for 5 minutes.
- Stir in the peas. Season with salt and pepper. Let cool for 10 minutes.
- Preheat your oven to 375 degrees. Grease a round pie plate or glass baking dish. Add in the corned beef mix. Pour in the beaten eggs.
- Bake for 15 minutes. Let rest for 10 minutes before serving.
Uruguayan Chivito
Uruguayan Chivito
The chivito is the national sandwich of Uruguay. This whopper of a sandwich has beef tenderloin, ham, cheese, avocado, pickled red onion, basil, and mayonnaise on a toasted bun.
Ingredients
- 1 tbsp olive oil
- 2 brioche rolls
- 6 oz beef tenderloin thinly sliced
- salt and pepper to taste
- 4 slices ham
- 2 slices mozzarella cheese or Swiss
- 1/2 avocado thinly sliced
- 1/2 cup basil
- pickled red onions
- mayonnaise
Instructions
- Heat up the olive oil in a large sauté pan over medium high heat. Toast the buns for a couple of minutes. Remove from the pan.
- Seadon the tenderloin with salt and pepper. Add to the sauté pan. Sear for a minute on the first side.
- Flip the tenderloin. Create 2 piles with the beef. Top each pile with a slice of cheese. Cook for 2 minutes. Add the ham to the pan and cook for a minute.
Sandwich Assembly
- Spread mayonnaise on both sides of the buns.
- Place the avocado slices on the bottom half; pickled red onions on the top.
- Place the beef/cheese pile on top of the avocado.
- Top the beef with a handful of basil. Place the ham on the red onions.
