texmex

Easy Texas Smoked Brisket Breakfast Tacos

December 28, 2019 by Becky Spoon

Just look at this Texas Smoked Brisket Breakfast Tacos! Wow! So pretty and so delicious. Corn tortillas are topped with refried beans, then cubed fried potatoes, a couple of slices of smoked brisket, a fried egg and either pico de Gallo like I made or your favorite salsa!

Just like anything you too with a sunny side up egg, a sauce is created by the runny yellow. If you don’t like a fried egg, switch to a scrambled egg! We do both, but I wanted a fried egg this morning.

Easy Texas Smoked Brisket Breakfast Tacos

I used leftover smoked brisket that I had smoked. Here’s the link if you want to smoke your own: https://the2spoons.com/the-best-awesome-smoked-brisket/.
Don’t want to smoke you’re own? Then buy a pound of your favorite smoked brisket from a local BBQ joint. There is even good smoked brisket in the local grocery stores in Texas.

I made homemade refried beans and here’s my recipe: https://the2spoons.com/pinto-beans-for-refried-beans/. And, I topped with my homemade Pico De Gallo which I love for the freshness! Just adds so much to the dish! Here’s the link for the pico: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

The potatoes can be either potatoes you make by dicing a large of couple of potatoes into cubes or a frozen cubed hash brown potatoes like Ore-Ida makes. https://www.walmart.com/ip/Ore-Ida-Southern-Style-Diced-Hash-Brown-Potatoes-32-oz-Bag/10794791.

Not sure this is really a recipe or just an instruction, but here goes! You have to try these brisket breakfast tacos.

Texas Smoked Brisket Breakfast Tacos

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Servings: 2 Servings

Course: Breakfast, brunch

Cuisine: American, bbq, Texmex

Ingredients Method

Ingredients

2 White corn or flour tortillas
4-5 Slices Smoked brisket
1 Cup Refried beans see link in body of post or canned
1 1/2-2 Cups Cubed hashbrowns
2-4 Eggs Either fried sunny side up or scrambled
2 Tbsp Butter for cooking the eggs
Pico de Gallo or salsa See link in body of post

Method

Heat your brisket and keep warm. Cook your potatoes and keep warm. Do the same with your refried beans, heat and keep warm.
Heat your tortillas while you’re frying your eggs. Cook your eggs to desired doneness sunny side up or scramble.
To assemble: place a tortilla on a plate. Top with the divided refried beans. Top with the Hashbrowns, then the slices of brisket. Finally, top with the egg or eggs and the salsa or pico de Gallo.
I didn’t but you can add cheese or even Queso. Enjoy!

the best tamale pie.

November 30, 2019 by Becky Spoon

Jump to Recipe

I love tamale pie. There’s just something about a spicy meat mixture with cheese that’s topped with a cornmeal cooked topping that just says comfort food. The cornmeal topping is my favorite part of this dish. I like it to be a little loose that just melts into the meat mixture.

Not only is this dish perfect right out of the oven but it is even better the next day leftover. And, it freezes well! I don’t always add cheese to the top because it’s included in the meat mixture like in the photo below, but the last time I made it I added a little Monterrey Jack cheese after I took the casserole out of the oven.

The Best Tamale Pie

I like to serve it with Pinto beans or Black Beans and tortilla chips! Here’s the link for my pinto beans that are delicious! https://the2spoons.com/pinto-beans-for-refried-beans/.

I also use this pinto bean recipe for re-fried beans because they are very simple, no added spices, but absolutely delicious!

I used Julios All Purpose Seasoning in this Tamale Pie. i just discovered this seasoning recently and It makes a huge difference. Here’s the link: https://www.amazon.com/groceries/seasonings.

You’ll love this recipe! Enjoy!

The Best Tamale Pie

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Course: dinner, Lunch, Main Course

Cuisine: American, Mexican, Texmex

Ingredients Method

Ingredients

1 1/2 lbs Ground beef
1 onion diced
2 Cloves Garlic, minced or grated
4 Green onions, thinly sliced
1 Jalapeno, seeded and sliced or chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 tsp Salt
1/2 tsp black pepper
1/2 Tsp Ground cumin
1/2 Tsp smoked paprika
1/2 -1 Tsp Julios all purpose seasoning
1 Tbsp Chili powder, I use New Mexico red chile powder
15 oz Can tomato sauce
1 Cup Frozen or canned (drained) whole kernel corn
1 Small can Sliced black olives, optional
1 Cup Sharp cheddar cheese, grated
Cheddar cheese or Monterrey jack for topping
fresh cilantro chopped

For the Cornmeal Topping

1 Cup Yellow cornmeal
2 1/2 Cups Water, salted (about 1 tsp)
2 Tbsp Butter

Method

Preheat the oven to to 375 degrees F. Butter a medium large casserole dish.
Heat a large skillet and add the ground beef. I used 80/20 so I didn’t add extra oil, but if you’re using a lean ground beef you probably need to add a little oil to your skillet.
When your meat has started to brown, add your onions, bell peppers, green onions, garlic and jalapeños. Cook until your onions are translucent and your meat is completely cooked.
Add your seasonings and the tomato sauce. Cook until heated through and your spices are well mixed. Add the corn and olives if using. Now add the 1 cup cheddar cheese and combine.
Add the beef mixture to the buttered casserole dish.
Bring salted water to a boil and whisk in the cornmeal whisking constantly. If the mixture is too thick, add hot water a little at a time and continue to whisk until a smooth, spreadable, kind of pourable, mixture results. Remove from the heat and add 2 tablespoons butter and whisk until melted. I like my topping a little soft, not dry.
Spread the cornmeal mixture over the meat mixture, completely covering. Place in the oven and cook until bubbly on the sides and the topping has set. Remove from the oven and add additional cheddar or Monterrey Jack cheese. Sprinkle with a little chile powder if you like and chopped cilantro. Enjoy!

Easy, Fresh Pico de Gallo

July 7, 2019 by Becky Spoon

Pico de Gallo, what can I say? It’s delicious. It’s beautiful. It’s the perfect condiment for so many Mexican or Tex-Mex dishes like fajitas, tacos, Carne Asada, eggs, and so many others. Pico adds a little texture and acidity to a dish. It is also a perfect way to use our gorgeous tomatoes from your garden. Here’s a link that may give you a couple of uses I didn’t mention: https://blog.terraskitchen.com/10-ways-to-use-pico-de-gallo/

I made this pico to go with my Steak Quesadillas. It is the perfect accompaniment. Simple, but so flavorful. A little spice from the jalapeño, a little tart from the lime juice, salty and a little sweet from the tomatoes. Here’s the link for my Easy Steak Quesedillas: https://the2spoons.com/quick-yet-yummy-steak-quesadillas/

Easy, Fresh Pico de Gallo

I don’t make a lot at a time because it will wilt pretty fast and become watery. Place any unused in an airtight container and try to use the next day.

Here’s my recipe! Enjoy!

Pico de Gallo

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Course: Condiment

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

2-3 cups tomatoes, diced
1/2 onion, finely diced
1 jalapeno, seeded, stem removed, finely diced
juice of 1/2 to 1 lime depending on your taste
1 garlic clove, finely minced
1 handful of cilantro

Method

Combine all the ingredients in a bowl. Season with salt and pepper to taste.

Quick yet Yummy, Steak Quesadillas

July 7, 2019 by Becky Spoon

Steak Quesadillas
Steak Quesadillas are a great way to use leftover steak, and who doesn’t love steak? I had a ribeye leftover, didn’t want tacos, so I thought what better way to use the steak than in quesadillas that even Allen loves! The steaks were grilled, they were cooked to a perfect medium rare. I just toss the bite size pieces of steak in at the last minute after all my other ingredients have cooked and just heat it through because I don’t want to re-cook my steak. That would make it tough, definitely what I don’t want in a quesadilla that is hard to eat with big or tough fillings. — Steak Quesadillas

Steak Quesadillas are a great way to use leftover steak, and who doesn’t love steak? I had a ribeye leftover, didn’t want tacos, so I thought quesadillas would be great and that even Allen loves them! The steaks were grilled, they were cooked to a perfect medium rare. I cut it into bite size pieces and just tossed the pieces of steak in at the last minute after all my other ingredients have cooked to heat through. I don’t want to re-cook my steak. That would make it tough, definitely what I don’t want in a quesadilla that is hard to eat with big or tough fillings.

Besides steak, I added mushrooms, onions, peppers, garlic, and Monterrey Jack Cheese! Oh, that cheese! Monterrey Jack is a great melting cheese. If you want to use a different cheese there are other good melting cheeses that would also work in this recipe. Here’s a link giving you a couple of ideas. https://saramoulton.com/2012/01/cheese-what-are-good-melting-cheeses/

Quick yet Yummy Steak Quesadillas

I have served these quesadillas for breakfast many times. All I do is scramble eggs soft and add to the top layer before you add your final later of cheese.

These are great as a meal, but can be used as an appetizer at a party or gathering.

I always serve this with Guacamole and Pico de Gallo. Both of these are available on my blog. Here’s those links: https://the2spoons.com/my-ever-so-easy-guacamole/. And the link to my Pico de Gallo is: https://the2spoons.com/fresh-and-simple-pico-de-gallo/

So, when you have leftover steak, don’t forget quesadillas as a possibility. Delicious! Enjoy the recipe!

Breakfast Quesadillas

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Servings: 4 Servings

Course: Appetizer, Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

1/2-3/4 Lb chorizo
6 Eggs, beaten
2 Tbsp Butter for scrambling the eggs
1 large potato or 2 medium diced
extra virgin olive oil
2 avocados sliced
salt and pepper
grated cheese of your choice (Monterrey Jack or Oaxaca melts well)
8 flour tortillas

Method

Heat a large skillet and add the chorizo, breaking it up as it cooks. Drain on paper towels.
Wipe out the skillet add a little olive oil to the bottom of the pan. I use non stick because it will take very little oil. Heat to medium high and add the diced potatoes. Add salt and pepper. Brown on both sides, then cover, reduce heat and cook until tender. Remove the lid, increase the heat and continue until they’re a little crisp. Drain on paper towels.
Slice your avocado and grate your cheese.
Start hearing your comal or griddle.
Pour the oil from the skillet and add your butter. Beat your eggs and add a little salt and pepper. Scramble your eggs to a soft scramble. Don’t overcook.
Place 4 tortillas on the griddle and allow them to puff up and start to brown. Remove them from the griddle with cooked side up. Place cheese on the bottom, then chorizo, potatoes, eggs, avocado, then more cheese.
prepare the remaining 4 tortillas as you did the first 4 and place them cooked side down on top of each layered tortilla.
Place back on the comal or griddle and brown each side turning back and forth. Cut into fourths and serve with guacamole, sour cream, your favorite salsa or pico de Gallo. Enjoy!

Quick, Satisfying Cowboy Beans

April 3, 2019 by Becky Spoon

I love these Cowboy Beans. You know the kind of beans I’m talking about, the beans you get in a little cup at a Mexican food restaurant? Charro Beans? https://en.wikipedia.org/wiki/frijoles_charros They are absolutely delicious.

This recipe came about because I was making tacos for Allen, Taco Tuesday you know, and I was trying to think of something different, not just the usual TexMex ground beef tacos. I had some ribeye steaks in the refrigerator that I didn’t just want to grill and serve with a baked potato so I decided I’d make ribeye steak tacos. Oh, yum! I was even looking forward to those!! Then, I was wondering, “how will I serve them”? That grilled ribeye steak deserved so much more than just some lettuce and tomatoes. I started thinking about how good beans would be with the ribeye, so there you go. Quick, easy, satisfying….all of the above!

Yummy and delicious these beans are perfect just as a side dish or a starter for your Mexican food dinner or lunch, or just by themselves.

Quick, Satisfying Cowboy Beans

I cooked these beans in my Instant Pot; however, you can cook them stovetop or in a slow cooker. There’s two steps, first to cook the beans then second to add the additional ingredients that make them the cowboy beans. Be sure and serve them when you make my Chipotle Grilled Ribeye Steaks!

Qick Cowboy Beans

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Course: Side Dish

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

For the Beans: In the Instant Pot or on the Stovetop

1 lb dried pinto beans (soaked if you are cooking stovetop)
2 Tbps lard or bacon drippings
1 medium white onion, roughly chopped
salt

For the Quick Cowboy Beans

the cooked beans
4 slices bacon, cut into 1 inch pieces
2 cloves garlic, peeled and finely chopped
1/2 can diced tomatoes in juice
1/2 cup pickled jalapeno slices
salt to taste
1/2 cup cilantro, optional

Method

For the Beans

To the Instant Pot add the beans, lard and onion and cover with water about 2 inches above the beans. Set the Instant Pot on beans mode (should be 30-35 minutes) and cook until the time has elapsed. Then, do the quick steam release. Leave the beans in your Instant Pot.
If you are going to cook stovetop, I would soak the beans the night before, combine all the ingredients adding about 2 quarts of water. Bring to a boil, then reduce heat and cook for about 2 hours or so until tender. I start my stovetop beans out with a lid, then when they begin to soften, I remove the lid and cook uncovered so the juice will begin to thicken.
If you are using a slow cooker, the same instructions apply as stovetop. The myth about salt preventing the beans from softening is not true. You can add salt from the beginning. I would only add about a teaspoon if you add to beginning to prevent over salting. Then, when the beans are done check for seasoning and add salt to taste. You can do this step ahead, either the day before or even earlier that you have frozen.

For the Final Quick Beans

In a saucepan or skillet cook the bacon over medium heat, stirring regularly, until browned, about 4 minutes. Add the garlic and cook for a minute or so, preventing burning. Add the tomatoes with their juices. Cook about 3 or 4 minutes blending the flavors.
To the beans in the Instant Pot, add this mixture and set the Instant Pot for an additional 10-15 minutes. When that time has elapsed, either do the quick release or allow to release the steam on their own.
If you cooked your beans in a slow cooker, add this mixture to your beans after the first 2/3 of cooking.
If you cooked stovetop, add the mixture after the two hour or so when your beans are done, then cook an additional 15 minutes or so.