tortillas – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Eggs Barbacoa https://www.ovenloveblog.com/eggs-barbacoa/ Mon, 07 May 2012 20:02:00 +0000 http://www.ovenloveblog.com/eggs-barbacoa/
What did you do the morning after Cinco de Mayo? (Seis de Mayo just doesn’t have the same ring to it). Maybe it was just another Sunday morning, maybe you were nursing a hangover, maybe you don’t have kids and you don’t wake up until the afternoon, I don’t know.
 We were up at a reasonable hour (as usual) with lots of yummy Mexican leftovers from our party the night before. When I make shredded pork or shredded beef tacos, we never leftover meat. This time, I made a giant batch for the party, so we lucked out had plenty left for future meals. I have always wanted to make Eggs Barbacoa, but not enough to make a batch of shredded beef specifically for that. Thank you, Cinco de Mayo, for making my breakfast dreams come true.
Oh, I LOVED this breakfast. Love, love, loved it. Crispy tortilla, creamy guac, spicy beef, runny egg, savory salsa.. just try and talk me out of eating this every day for the next week.
Do you have any ideas for Mexican leftovers or breakfasts?
(I’d love to read your comments while I stuff my face with more of these.)
Eggs Barbacoa
 

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inspired by Cooking Light- http://www.myrecipes.com/recipe/eggs-barbacoa-10000001988568/
Author:
Recipe type: Main, Breakfast
Serves: 4

Ingredients
  • 4 tortillas (gluten-free, if necessary)
  • 4 eggs
  • ½ cup guacamole (Cooking Light used re-fried beans, but I had guac on hand, so I used that instead. Both will work and both will be tasty.)
  • 1 cup warm shredded beef (I use my recipe for shredded pork, just substitute a beef roast)
  • ½ cup Monterey Jack cheese, shredded
  • ½ cup salsa
  • ¼ cup chopped scallions
  • salt and pepper

Instructions
  1. Heat a small skillet over medium heat and a large, flat-bottomed skillet filled ½ full with water over high heat. Bring the water to a boil.
  2. While water is boiling, crack each egg into a ramekin. Reduce heat in the large skillet until water is just simmering and place the ramekins in the water. Cover and steam for 6-8 minutes, depending on how set you like your eggs (check at 5 minutes).
  3. While the eggs are cooking, heat the tortillas in the small skillet until browned and slightly crispy. Top each tortilla with 2 tablespoons guacamole, ¼ cup shredded beef and 2 tablespoons Monterey Jack cheese.
  4. Remove the eggs from the ramekins and drain over a paper towel. Top each tortilla with an egg, 2 tablespoons of salsa, 1 tablespoon of chopped scallions and salt and pepper to taste. Serve hot.

]]> Smoky Pork Tacos https://www.ovenloveblog.com/smoky-pork-tacos-2/ https://www.ovenloveblog.com/smoky-pork-tacos-2/#comments Mon, 16 May 2011 17:44:00 +0000 http://www.ovenloveblog.com/smoky-pork-tacos-2/
Friends, we’re all lucky today that I found my way out of bed and stumbled over to the computer to write this post.  My house got hit with the stomach bug this weekend and it has been aw–ful.  Friday, I got it.  Saturday, I attempted to recover.  Sunday, baby got it, then husband got it.  Today, we are just trying to stay alive.  I don’t know about you, but I turn into a real mess when I have tummy troubles. I won’t get into the details, because A) gross! B) seriously, gross. and C) I’m about to tell you about some yummy food, so I don’t want you thinking about anything gross.
I have been meaning to share these yummies for a long time.. they just always get eaten up before I get a chance to take a photo.  These smoky pork tacos are one of my go-to entertaining meals- everyone seems to love them, especially the guys!  They are simple to prepare, you just have to sit in agony while they smell up your house with all their deliciousness.  If you can handle that, you’re in for a treat.
I like to serve them with different toppings every time.  In the photos here, I have jicama, tomato, scallions and queso fresco.  I’ll often have switch these out with salsa, avocado or guacamole, red onion, cilantro, fresh limes for squeezing, sour cream… you name it, we’ve had it on these tacos.  Whatever we have on hand works- they are versatile and tasty every time.  You can’t mess these up!  Unless you don’t cook them long enough.. that would be your only faux pas.  Also- don’t let them get too dry.  Don’t be afraid to add some water if things are looking dry.
Oh, how I wish I could have these in my tummy today!  They will have to wait for happier tummies here, but please eat some for me, will you?  I am drooling on my keyboard.
PS- They work with beef as well, and are just as yummy.
PPS- You can do them in the oven or the slow cooker, I’ve written directions for both methods below.
Smoky Pork Tacos
 

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Prep time

Cook time

Total time

 

adapted from Martha Stewart- http://www.marthastewart.com/281902/smoky-beef-tacos
Author:
Recipe type: Main
Serves: 10

Ingredients
  • 2-3 tablespoons chopped canned chiles in adobo
  • ½ cup ketchup
  • 8 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • 1 cup water, or more
  • coarse salt and ground black pepper
  • 3 lb pork roast, trimmed of excess fat (works with beef as well)
  • corn tortillas, for serving

Instructions
  1. To prepare in a slow cooker: In the slow cooker, mix chiles, ketchup, garlic, oregano and water with about 2 teaspoons salt and black pepper to taste (a whisk works well for this). Cut the pork roast into 3-4 large pieces and toss with the sauce in the slow cooker. Put the slow cooker on high for 4-6 hours or low for 6-8 hours. Add more water as needed if things start to look dry. Check every once in a while- when the meat flakes easily with a fork, you’re ready to move on to the next step. Remove the meat from the sauce, let cool, and pull apart with two forks, removing any extra fat along the way. Return the meat to the sauce and let the flavors meld over low heat (or on the “Keep Warm” setting), adding water if necessary. Serve hot in corn tortillas.
  2. To prepare in the oven: Preheat the oven to 350 degrees. In a Dutch oven, mix chiles, ketchup, garlic, oregano and water with about 2 teaspoons salt and black pepper to taste (a whisk works well for this). Cut the pork roast into 3-4 large pieces and toss with the sauce. Cover, bring to a boil on the stove, and then transfer to the oven. Bake, covered, until meat is fork-tender, about 2½-3 hours. Remove the meat from the sauce, let cool, and pull apart with two forks, removing any extra fat along the way. Return the meat to the sauce and let the flavors meld over low heat, adding water if necessary. Serve hot in corn tortillas.

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