Smokeytacobeandip Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
• For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
• Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
• For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
• Brush 1/3 cup of the sauce over the surface of the brisket.
• Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.

Steps:

• Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
• Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
• Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

Steps:

• Place the sour cream, Cheddar cheese, chopped green chilies, black olives, and taco seasoning into a bowl, and stir to combine.

Steps:

• Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
• Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.

Steps:

• Cover beans with cold water by 2 inches in a bowl; refrigerate 8 hours.
• Drain beans; transfer to a small stockpot. Add onion, garlic, avocado leaves, epazote, and cilantro; cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce heat to medium-low; simmer, adding water as needed to cover beans, until beans are tender and liquid is soupy, 2 to 2 1/2 hours. Discard avocado leaves. Season with salt and pepper. Garnish with onion, tomatoes, and cheese. Serve with lime wedges.

Steps:

• Mix 1 cup sour cream with refried beans,Tabasco and taco seasoning. Be sure to reserve 1/4 cup sour cream for the final step. Spray baking pan with baking spray, fill pan with bean mixture.
• Top bean mixture with grated cheese, cover pan with foil and bake at 350 degrees for 20 minutes or until dip is heated through.
• Top with red onion, jalepeno, black olives, romaine lettuce, cilantro and tomato.
• Place 1/4 cup sour cream in a plastic baggie, close baggie up. Pierce or slice with scissors, a very small hole on one of the corners of the baggie. Squirt sour cream in a fun design on top.
• Serve with chips.

Steps:

• In a food processor, process beans until smooth. In a small bowl, beat the cream cheese, sour cream and taco seasoning until blended. Beat in beans. Cover and refrigerate for at least 20 minutes., Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1-1/2-in. shell. Cube removed bread; set aside. Place bread bowl on an endive-lined plate., Cut red pepper into two rings for ears and a thick slice for mouth; attach to bread bowl, using toothpicks. Attach tomato for nose. For eyes, attach egg and olives and celery leaves for eyelashes. , Fill bread bowl with bean dip. Serve with bread cubes, tortilla chips and vegetables.

Steps:

• Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
• Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
• Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.