Bored Guy

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Category: Recipes

Awesome tacos

August 20, 2016 / / 0 Comments

Figured I’d throw another recipe up so I can find it easily later.

The Perfect Taco
Cuisine: Mexican
Author: Jailer
Prep time:
Cook time:
Total time:
Serves: A LOT
These are some of the best tacos I’ve ever eaten.
Ingredients
  • Authentic corn tortillas
  • 2 lbs ground meat
  • 2 4-6oz cans green chiles
  • 1 4-6oz can jalapenos
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp cumin
  • 1 tsp salt
  • 1 28oz jar diced tomatoes
  • lettuce
  • shredded cheese
Instructions
Salsa-Make ahead so flavors can meld
  1. Blend tomatoes, 1 can of green chiles and jalapenos until desired consistency. Refrigerate to let flavors meld.
Meat
  1. Brown meat and drain and return to pan. Add 1 can green chiles and spices and simmer over medium heat.
Shells
  1. Spray both sides of a corn tortilla and grill both sides in skillet over medium heat until just starting to brown in spots. Remove from heat and layer in meat, lettuce, salsa and cheese. Enjoy!

 

Posole

July 30, 2016 / / 0 Comments

This is Bruce’s (BABore) posole recipe. It’s fantastic! This recipe is for a large batch, I usually make it with half what is listed here.

I like this as is in a bowl with some cheese melted on top but my favorite is breakfast burritos.

Scramble up some eggs and mix equal parts posole and egg and throw a little cheddar cheese on top. Eat or wrap in saran wrap and freeze. Makes for a nice quick easy “stick to the ribs” breakfast on the go.

Print

Posole

Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24

Ingredients

  • 2 lbs pork or game meat breakfast sausage
  • 2 lbs Lbs ground venison
  • 1 Tbsp minced garlic
  • 30 oz black beans drained
  • 60 oz white hominy drained (approx. wt. same size can as the beans)
  • 1 qt bottle of Pace picante sauce
  • Handful of chopped cilantro optional

Instructions

  • Brown the meat in a large cast iron dutch oven over high heat with couple Tbls of oil.
  • When browned up nice, add the garlic and cook for a minute or three.
  • Add the hominy and stir in well.
  • Cook for a few more minutes then add the beans and stir in.
  • Add about 2/3rd's of the picante sauce and mix in well. Add more as needed to just bring things together and coated well. You don't want it soupy.
  • Adjust the seasoning with salt and pepper to your liking. Shut off the heat and top with the cilantro if you like it.

Notes

That it! If you like more heat, I've been know to add ground red Chipotle, canned Chipotle diced up, chopped green chilies, sliced pickled jalapeño, even canned corn. It's good straight up, in a tortilla, reheated in a fry pan with a couple eggs for breakfast, or even cold out of the fridge. Freezes real well too.

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