Tacos not Tuesday

Making:

Poblano, lime beef tacos

1 serving prepared

Here's what I have:

5.5 oz Beef

1.6 oz Poblano pepper

0.8 oz Shallot

1 oz Sour cream

1 Lime

0.5 oz Sharp cheddar

3 Corn tortilla

1 oz Scallion

Spice mix 1/4 tsp each:

Chili

Pepper

Garlic

Oregano

Cumin

Salt

Preparation:

The shallots and poblano were cooked first in a non-stick pan until soft. These were then removed from the pan. Next the beef was cooked with the spices and some lime juice. While the beef was cooking the taco shells were placed into the small convection oven to warm on a low heat setting.

After the beef was thoroughly cooked through it was turned to a medium low heat setting. Next I combined some of the sour cream with a little bit more lime juice.

After everything was finished cooking the taco shells were removed from the oven and placed in a form. The cooked ingredients for then added.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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