Chili Tortilla Roll Ups

Chili Tortilla Roll Ups
Print Recipe
    Servings
    20 rolls
    Servings
    20 rolls
    Chili Tortilla Roll Ups
    Print Recipe
      Servings
      20 rolls
      Servings
      20 rolls
      Ingredients
      Servings: rolls
      Instructions
      1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
      2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
      3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
      4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
      5. Continue with remaining shells, chili and cheese until all have been rolled.
      6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

      Pork Chops with Hard Cider Sauce

      Pork Chops with Hard Cider Sauce are spiced rubbed juicy pork chops adorned with a hard cider pan sauce.
      Pork Chops with Hard Cider Sauce
      Print Recipe
      Juicy spiced pork chops adorned with a creamy hard cider pan sauce.
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        4 people 10 minutes
        Cook Time
        20 minutes
        Pork Chops with Hard Cider Sauce are spiced rubbed juicy pork chops adorned with a hard cider pan sauce.
        Pork Chops with Hard Cider Sauce
        Print Recipe
        Juicy spiced pork chops adorned with a creamy hard cider pan sauce.
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4 people 10 minutes
          Cook Time
          20 minutes
          Ingredients
          Pork Chops
          Hard Cider Sauce
          Servings: people
          Instructions
          Pork Chops
          1. In a small bowl stir together all ingredients except pork chops. Pat pork chops dry with a paper towel. Rub pork chops with spice mixture, covering all sides. Heat a large stainless steel pan over medium high heat, add oil. Add pork chops and cook until golden, approximately 6 minutes per side or an internal temperature of 145℉ is reached. Remove from pan and tent with foil.
          Hard Cider Sauce
          1. Dab out excess oil from the same pan. Over medium heat, add hard cider scraping up any browned bits from the pan. Bring hard cider to a boil and reduce for 5 minutes. Whisk in Worcestershire sauce, mustard, sirracha, and tomato paste. Stir in heavy cream, allow to return to a simmer and reduce for 2-3 minutes or until sauce coats the back of a spoon. Season to taste with salt and pepper. Serve immediately over pork chops.

          Braised Boneless Short Ribs

          Braised Boneless Short Ribs
          Print Recipe
            Servings Prep Time
            4 people 20 minutes
            Cook Time Passive Time
            40 minutes 150 minutes
            Servings Prep Time
            4 people 20 minutes
            Cook Time Passive Time
            40 minutes 150 minutes
            Braised Boneless Short Ribs
            Print Recipe
              Servings Prep Time
              4 people 20 minutes
              Cook Time Passive Time
              40 minutes 150 minutes
              Servings Prep Time
              4 people 20 minutes
              Cook Time Passive Time
              40 minutes 150 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 325℉. Heat 1 Tbsp oil in a large dutch oven over medium high heat. Saute quartered mushrooms until golden and most of the liquid has evaporated. Remove from pan and set aside.
              2. Combine 1/4 cup of flour with salt and pepper. Dredge each piece of meat in flour mixture, shaking off excess. Add enough oil to the dutch oven to cover the bottom. Heat to medium high and only when pan is hot add meat pieces and sear on all sides until well browned being careful not to overcrowd the pan. Do two patches if required. Remove meat from pan as they are finished and set aside.
              3. Reduce heat to medium and add onions and garlic, sautéing 2-3 minutes until soft. Add port and stir to scrape up all the browned bits from the bottom of the pan. Bring to a simmer and reduce liquid for 5 minutes. Add broth, tomatoes, Worcestershire sauce, tomato paste, rosemary and bay leaf. Stir to combine and bring to a simmer. Cover and braise in oven for approximately 2 hours or until meat is tender.
              4. Remove from oven and mix remaining flour with 2-3 Tbsp of cold water to make a slurry. Add mushrooms and slurry to the braise and stir to combine. Return to oven and continue braising for 30 minutes. Remove from oven and skim any visible fat from the top. Serve immediately with mashed potatoes.
              Recipe Notes

              Recipe Source:  Compelled To Cook