Marinaded Steak Tacos, Spicy Frijoles charros (Made with Red Beans), and Cilantro Lime Rice.
Steak Marinade:
1lb. Steak
1 Beef Broth Cube, crushed
1T Dried Oregano
1tsp Cumin Powder
1/4tsp Him. Salt
Good shake of Pepper
1 Large Garlic Cloves, minced
Good shake of Onion Powder
PEEL of 1 Mandarin Orange
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Organic Cold Pressed Coconut Oil
1/2pkg, or so, Fresh Sweet Mini Bell Peppers, sliced thin
1 Onion, sliced thin
1/4tsp Him. Salt, or to taste
1/3c Water (I add to ziploc bag to get left behind Marinade Season)
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Shells, Moz. Cheese, Butter Spray
Marinade several hours in ziploc bag. After marinading, slice meat into thin, small pieces. Add Oil to pan and heat til hot. Add meat (With orange peel slices). Cook til mostly cooked. (Remove small pieces of orange peel, so they don’t get lost with peppers. Keep large ones in.) Add in Peppers, Onions, Salt, Water. COOK DOWN. Remove rest of orange peels.
Top Meat onto Shells. Add in Moz. Cheese. Roll. Butter spray skillet and wraps. Brown each side.
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Instant Pot Spicy Frijoles Charros (Made with Red Beans):
1c DRIED Small Red Beans
1/3c, or so, Bacon Ends, fried up (WITH grease)
1/2 can Tomatoes in Green Chiles, drained some (Get those chiles)
2.5c Water
2.5 Beef Broth Cubes, crushed
2.5T Minced Jalapeno (I used Jarred)
2T Fresh Onion, minced up
1 Garlic Clove, minced
1tsp Dried Cilantro
1tsp Cumin
1/4tsp Him. Salt
Good shake of Pepper
Add all to Instant Pot. I sautee to dissolve the cubes and quicken the heating process. Set on Pressure Cook with Seal closed for 35-40 minutes. Once done. Allow to Pressure Release on it’s own for about 10-15minutes. Release Seal. Set on Sautee and COOK DOWN JUICES, mostly.
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Cilantro Lime Rice:
Rice cooked in Chicken Broth, with Splash Of Lime Juice and Good Shake of Cilantro.
Dinking Around {DING-KING UH-ROUND} 