I was so happy to have a simple meal to prepare tonight.
I did one of Robin Miller's morph-it meals, starting with her
Peppercorn Brisket yesterday, which made enough beef to reserve some
for tonight's dinner – beef soft tacos.
I also used another ingredient-first: avocados. It seems weird that I haven't cooked with them before, but I did tonight! I think they're supposed to be pretty good for you, too…does any one know? I'll have to research that. The funny thing was as soon as I cut into the avocado, got the pit out, and started scooping the flesh out, I swear I had a flashback of my mom and one of her crazy desserts. Some sort of avocado-milk-sugar concoction that she'd eat for dessert – must be a filipino thing. I haven't seen her eat that in years, so I'll have to ask her about it next time I see her.
The meat part of the tacos only required 4 ingredients – green chilies, chili sauce, chili powder, and water. I gathered them and shredded the leftover brisket while the garlic roasted in the oven.
Once the garlic was done, I got everything started heating up in the pan. The meat doesn't really ned to cook since it's already cooked – you just need to incorporate the flavors. Here's the meat ingredients pre-stirring.
And here's the meat mixture post-stirring. While this did its thing on the stove, I prepped the Garlic Avocado Cream (with a little help from hubby), chopped the tomatoes, and chopped some lettuce.
Hubby even picked up some chips and cheese dip from a local tex-mex restaurant. I'm sure this part of the meal is terribly unhealthy, but there's something to those crispy chips and gooey, hot cheese that I just can't resist. All in moderation, right?
I put the meat, garlic avocado cream, cheese, tomatoes, lettuce, and lots of fresh cilantro into a whole wheat tortilla. I love fresh herbs in my food! I was so glad to have such a simple meal ready to make. This would make a great meal for one of your busy days since it all is ready so quickly and takes so little effort. If you're especially busy, or feeling exceptionally lazy (hey, we all have days like that), you could just do the meat part and use store bought guacamole, salsa, etc.
Robin's Beef Soft Tacos with Garlic Avocado Cream
Adapted from Robin Miller's Beef Soft Tacos with Garlic Avocado Cream and Roasted Asparagus Salsa (via foodnetwork.com)
* Salt and freshly ground black pepper
* 4 garlic cloves, peeled
* 2 cups cooked shredded beef brisket (see other recipe here)
* 1/2 cup chili sauce
* 1 (4-ounce) can diced green chiles
* 1 teaspoon chili powder
* 1/2 cup water
* 1/2 cup sour cream
* 1 ripe avocado, peeled and pitted
* 1 cup fresh tomato, diced (about 2 plum tomatoes)
* 2 tablespoons chopped fresh cilantro leaves
* 8 whole wheat tortillas
* 1 cup shredded lettuce
* 1 cup shredded Cheddar
Preheat oven to 400 degrees F. Wrap garlic cloves in foil and place on baking sheet (my note: you may want to spray the aluminum foil so the garlic doesn't stick to it, like it did for me). Roast for 15 minutes, until garlic is golden brown. Remove from oven.
While the garlic is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, water, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed.
For garlic-avocado cream:
In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.
To serve, spoon beef into tortillas and top with shredded lettuce, cilantro, tomatoes, and cheese. Either add garlic-avocado cream to the tortilla or serve on the side. Roll up tortilla and enjoy!