Kristy and Eric's Tacos

This is not mine, though I may have altered it some. Some friends of ours from LA had us over for tacos and were kind enough to offer us their recipe. Here's my version of Kristy and Eric's Tacos.

Ingredients:
3 lb Chuck Roast
1 yellow onion
1 garlic clove
1 can diced tomatoes
1 box beef broth (Stock)
1 red bell pepper
1 bay leaf
1 chili pepper of choice
Salt/pepper/cumin/coriander/onion & garlic powder, chili powder

It may not be identical to Kristy's, but here's what we did: 3 lb chuck roast, cut into cubes and add to a dutch oven or crock pot. I added (all spices are to taste) cumin, coriander, salt, pepper, onion/garlic powder, chili powder, one yellow onion peeled and quartered, a bunch of garlic, peeled, cracked but not diced, one bay leaf, 1 can diced tomatoes with the juice, 1 sliced red bell pepper, 1 chili pepper of your choice added whole, sliced or diced, (seeds optional. Seeds add more heat) and then add enough beef broth to cover the cubed beef and veggies.

Cover and roast at 350 for 3 hrs (or crock pot on high for 3-5 hrs). Remove the beef pieces and shred the beef. I used small, flour tortillas and pan fried in oil, using tongs, (see picture below). Curve the tortilla on one side, once it's a bit firm, flip and fry the other side until it's the shape of a taco shell. Once you do this, you'll never eat a store bought taco shell again.

Guacamole ingredients:
3 avocados
1 small white or red onion
1 small lime
Cilantro
Salt/Pepper to taste
Tomato

For the guacamole, I used 3 avocados, peel and mush with a fork until it's all smooth, dice a white or red onion to taste, add lime (and some zest), cilantro, tomato, salt and pepper. Enjoy!

Open faced Pot-Roast sandwiches with homemade gravy...simple!

So it's only my second pot roast ever but it's already becoming a family tradition here at the Storm house. This is so simple! The prep time is maybe 15 minutes total.

Ingredients

2-3 lb chuck roast

1 medium yellow onion

carrots (I use the little ones in the bag that are already peeled, about 1/2 a cup worth)

5 garlic cloves, whole, skins on

2 cups of beef stock (Again, just eyeball it, use as much as you think you'll want for gravy, remembering the veggies and the meat will add to the liquid as well)

1 loaf of French bread

Salt, pepper, onion and garlic powder to taste

(Optional, 1/4 cup of plain tomato sauce)

Roux

Flour (I eyeball it, about....2 tbsp)

Butter (again, eyeball...around 1/4th a stick)

Preheat oven to 300

To the dutch oven or roasting pan, add the beef stock, garlic, carrots, and the onion (peel and quarter the onion) [Add the optional tomato sauce]

Season the roast with the salt, pepper, onion and garlic powders and seer in canola or olive oil on high heat for about 1 minute per side. Remove to the dutch oven, or roasting pan.

Put the lid on the pan and place in the oven for 1 hour, 40 minutes for about 2 lbs, or 2 hours for 3 lbs. How long you cook is up to you, depending on how well done you want the meat. Use a meat thermometer after 90 minutes.

Remove from the oven and let the meat sit for 20 minutes. Drain the juices and veggies through a calendar that's placed over a large bowl. Discard the veggies if you are me, or eat them if you are normal like everyone else.

For the roux, add the butter to a sauce pan on medium high heat, once it starts to melt, add in the flour and instantly begin to whisk until the mixture is thick and has no lumps. Lower the heat to medium and continue to whisk for about 1 minute. Slowly add the pan drippings into the roux and continue to whisk. Once all the juice is incorporated, raise the heat to medium-high and wait for the gravy to bubble. Once it bubbles, turn off the heat.

Cut the French Bread into 2 inch thick slices and drown the bread in the gravy. Then top with slices of the roast beef, then drown them in gravy. Then enjoy!