Best Baja Beef Recipes

Baked Baja Beef Chimichangas image

Provided by Northwest Lynnie

Time 33m

Yield 5-6 serving(s)

Number Of Ingredients 15

10 -12 flour tortillas
6 tablespoons melted butter
2 lbs lean ground beef
1/4 cup distilled white vinegar
1 (4 ounce) can diced green chilies
2 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes (more or less to taste)
1/2 teaspoon salt (more or less to taste)
shredded lettuce
chopped tomato
grated cheese
sour cream
salsa

Steps:

Wrap tortillas in foil and warm in a 300* oven while making the filling.
Brown ground beef and drain.
Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
Remove tortillas from oven and increase oven temperature to 500*.
Brush each side of tortilla with melted butter.
Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
Fold in sides, then roll up tortilla from the bottom.
Place seam-side down on a foil-lined and rimmed baking sheet.
Bake at 500* for 8-10 minutes, until golden brown.
Serve on a large bed of shredded lettuce and chopped tomatoes.
Top with sour cream, shredded cheese, and salsa.

Baja Beef Recipe - (4.5/5) image

Provided by kishthecook

Number Of Ingredients 15

1 1/2- 2 lbs beef chuck eye or roast
salt and pepper, Montreal seasoning, or other favorite spice rub blend
aprox 3 TBS olive oil for pan searing
1 large onion chopped
6-8 cloves chopped fresh garlic
4-5 poblanos, roasted, peeled and chopped
1 tsp cumin
1 tsp ground coriander
1 tsp Mexican oregano
2-3 tsp NewMexico red chili, depending on your taste buds
1 14.5 oz can diced roasted tomatoes, or 1 1/2 cups pureed fresh tomatoes
1/3 cup tequila, plus some for the cook
1/2-1 tsp salt -to taste
2 tsp sugar
1/2 cup chopped cilantro

Steps:

Sprinkle the seasoning all over the roast. Place a heavy skillet on the stove top and swirl a good amount of olive oil in pan. Turn heat to medium and let the oil heat until shimmering. Add the beef roast to the pan and sear 3-4 minutes each side or until a golden brown crust appears. Place the seared roast into the crock pot. Add the onion and garlic to the pan and saute to soften. Add a fat dash of water, or oops, tequila, into the searing pan to deglaze any stuck bits. Add the chopped roasted poblanos and stir, add the sauted veggies to crock on top of meat. Sprinkle the cumin, coriander, oregano, red chili, salt and sugar on top of the meat. Pour the tomatoes and tequila over the meat and spices. Cook on high for 4-6 hours or low for 8-10 hours or until the meat is falling apart and shreds easily with a spoon or fork. Taste and add salt and pepper if needed. Add the chopped cilantro and stir. Serve with warm tortillas and sides of chopped onion, shredded purple cabbage, fresh limes and crumbled queso fresco.

Baja Beef Tacos image

Provided by cookiedog

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons ancho chili peppers
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon oregano leaves
1 lb skirt steak
8 flour tortillas
8 ounces monterey jack cheese, cut into 16 equal slices
1 1/2 cups pinto beans (preferably homemade) or 1 1/2 cups pinto beans, canned rinsed and drained
pico de gallo or salsa
guacamole
jalapeno
lime juice
salt

Steps:

Stir together dry seasonings in a small bowl. Sprinkle over both sides of skirt steak and let stand for 30 minutes.
Grill over medium heat for about 5 minutes on each side.
Remove from grill and let stand for 5 minutes, then chop into small, bite-size pieces; set aside and keep warm.
Cook each tortilla in a large skillet, or griddle over high heat for about 15 seconds on each side.
Place 2 pieces of cheese in the center of each tortilla and place in a large skillet.
Cook over medium heat for about 1 minute or until cheese is melted.
Remove from skillet and top with a spoonful of beans, meat, salsa and guacamole.
Serve with Grilled Lime Jalapeños.
Grilled Lime Jalapeños:
Grill whole jalapeño peppers over medium heat until well charred on all sides.
Remove from grill and slice.
Season generously to taste with fresh lime juice and salt.
You'll be addicted to these in no time!