Best Mexican Spicy Beef Tortilla Recipes

SPICY MEXICAN BEEF

Steps:

• Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
• Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
• Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

SPICY BEEF AND BEAN ENCHILADA PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
• Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
• Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
• Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
• Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
• Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

AUTHENTIC MEXICAN TORTILLAS

Steps:

• Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
• With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
• Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
• Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

STEAK TORTILLAS

Steps:

• In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.

SPICY MEXICAN TORTILLA SOUP

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
• Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

MEXICAN SPICY BEEF TORTILLA

Steps:

• preheat oven to 350.
• make the salsa picante:.
• place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
• pour into a small pan and add spices and oregano and season with salt.
• bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
• the sauce should be thick, but of pouring consistency.
• if it is too thick, dilute with a little fresh tomato juice or water.
• make the cheese sauce:.
• melt the butter in a pan and stir in the flour. cook, stirring, one minute.
• add the milk, stirring all the time, till sauce boils and thickens.
• stir in all but 2 T of cheese and season to taste.
• cover the pan with a lid and set aside.
• mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
• heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
• stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
• season to taste with salt and pepper.
• pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough).
• add a tortilla and then spread over half the salsa, followed by half the meat mixture.
• repeat these layers, then add half the remaining cheese sauce and the final tortilla.
• pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
• bake in a preheated oven for about 20 minutes, or till golden on top and heated through.