![Halal Beef Tacos]()
by Yvonne Maffei | Jun 20, 2017 | Cooking Techniques & Kitchen Tips, Iftar, Latin, Mexican
For those of you who know me as a home cook or who follow my Instagram page of cooking and recipes and food interests in general, you probably know I love a good taco.
I think it’s one of the best foods you can make at home and quite honestly, one of the easiest. It’s like having street food at home all the time once you get a good recipe under your belt. The trick is definitely in flavoring the meat just right.
That said, I’m going to explain it all right here– and then how to build the taco once you’ve got the meat flavored properly.
First, in order to do it, you have to season the meat with things that are in the recipe below. My trick or secret is that I roast the meat with these spices, honey, and vinegar. It gives the meat have a deep, dark smoky flavor, in my opinion.
Once that’s done, you’ll move the meat to a Dutch oven and cook for a couple hours or until the meat pulls apart. If you’re not having any luck with the meat pulling apart easily, bring it out of the pot and pull it apart with a fork and a knife or two forks, whichever is easier.
Bring it back to the pot to continue cooking, stir it in and keep it hydrated until it’s ready to serve.
A few tips on taco building, and with all of the possible toppings, a little of everything goes a long way…
Warming tortillas
Warming the tortillas, don’t cook them. Whether made from scratch or bought prepared, they are already cooked prior to warming and should not be eaten straight from the package. I recommend eating only the ones with these ingredients at most: corn, lime (cal), and salt. Warm either over an open flame or on a comal, or thin steel pan, for no more than 20-30 seconds per side, warming two at a time. Once they’re nicely scorched, but not too much, wrap them a medium thick towel or place in a tortilla warmer.
Beans
Once you’ve made your own cooked beans, dollop a tablespoon of bean purée (refried-style) in the center of the tortilla and spread outward in a circular fashion, leaving about an inch of tortilla exposed. The layer of beans just coats and helps to keep the other ingredients in the right places.
Meat
On top of the beans is the single most important ingredient. Meat eaters top with meat. Non-meat eaters, top with fish or veggies. Shredded meat or chunks of meat allow the taco to be eaten bite by bite without playing tug of war with your teeth.
Vegetables
Garnish your taco with colorful, crisp vegetables such as shredded lettuce, diced tomatoes, and chopped onion, or simply pico de gallo or some sort of salsa. Pinch each topping with all four fingers and thumb and place by spreading on top of meat, fish or veggies.
Crema
A teaspoon of sour cream adds a little weight on top of the vegetables, contrasts the ingredients above and below, nourishes with dairy and cools the edge of the next topping.It also looks nice.
Salsa & Hot Sauce
Choose from your favorite flavors and styles. Popular ones include chipotle or tomatillo and Green tomatillo based salsas lighten the taco and give it a bit of refreshing flavor, in my opinion. Garnish on the sparse side with a few specks so as not to miss out, but not to overwhelm, either.
Citrus & Cheese
Squeeze a small wedge of lime on top of your masterpiece. If you have it, crumble a bit of Mexican cheese, too.
So, there you have it.
You may have just built one of the most remarkable and versatile three or four bites of your culinary life. Enjoy for breakfast (suhoor), lunch (after Ramadan), dinner (Iftar), late night snack (after Taraweeh night prayers), and of course with friends and family. This may not be your favorite Mexican restaurant’s tacos, but which would you prefer?
At home street food can now be a real thing…
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![Chicken Burrito Bowl]()
by Yvonne Maffei | Apr 6, 2016 | American, Chicken, Latin, Mexican, Poultry Dishes, Recipes
One of the only ‘restaurants’ I ever go to is Chipotle. I’ve always loved how fresh their ingredients are, but never eat any of the meat because it’s not dhabiha. I actually don’t eat out very much anymore mainly because I’m always testing recipes for my latest cookbook and this site, but I do crave certain dishes I really like at my favorite eateries or the ones I wish I could have with the meat in it. Such is the Burrito Bowl with Chicken at Chipotle. I always get the veggie bowl, and it is substantial but sometimes I just want the meat, too, so I decided to make my own at home.
Actually, you might be surprised that you probably have most of the ingredients at home: Rice, beans, chicken, lettuce, cheese, tomatoes, salsa or hot sauce, avocados, tortilla chips and fresh cilantro. If not, you can easily get them at any grocery store.
Additionally, fresh or frozen non-GMO corn. Very important.
I use frozen corn – it’s frozen when it’s fresh. If you buy organic, it should not be GMO, so that’s one way to know. Also, any type of lettuce or greens you like. I personally like Romain lettuce chopped finely.
I love white sharp cheddar cheese, which I get from Trader Joe’s as a raw milk cheese variety. I just use a hand grater and grate it nicely, just like it looks at Chipotle.
Chopped tomatoes of any variety. If you have time, remove the seeds so your burrito bowl doesn’t become soggy or watery. If you’re going to eat it right away, then don’t bother.
Somewhere in the process, I prepare my chicken. I buy boneless skinless chicken thighs and cook them in this manner, although I don’t put any herbs and instead add ground cumin and a pinch of turmeric. Beans and rice are cooked separately, too.
The bowl-making begins by placing the cooked rice at the bottom, then the beans then the meat and fresh veggies.
On top are the greens and cheese.
And topped with sour cream, freshly diced avocado and some hot sauce. You can add salsa, too. I just didn’t have any already made on hand, but it’s particularly delicious with this tomatillo salsa.
And so, in my opinion, it’s even better at home. You can feed a lot of people this way, and best of all, you know exactly what’s in everything you’ve just put into your very own Chipotle-style Chicken Burrito Bowl.
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by Yvonne Maffei | Apr 14, 2015 | American, Appetizers & Snacks, FOOD, Halal-Certified Products, Mexican
I’m usually pretty good about not eating too late at night, especially heavy foods. Otherwise I have to get out some sort of vinegar in my pantry and chuck it quickly before the heartburn sets in…
I posted this picture on Instagram and a lot of people were asking me for the recipe so I thought I’d explain how I made it, which is super duper easy (see below).
First, get some of your favorite tortilla chips- make sure they’re non-GMO. I like the Trader Joe’s brand tortilla chips or Milagro brand.
Next, add some cooked and spiced ground beef. I use a homemade chorizo blend that is now my favorite (you’ll get the recipe in my upcoming cookbook, insha’Allah).
Add some cubes or thin slices of Cabot Cheese halal-certified varieties on top of the beef. I use their Sharp Cheddar, which is wonderful.
Microwave for 1-2 minutes on medium-high or put in a toaster oven for 5-7 minutes, using an oven safe pan.
When it’s still hot, drizzle some avocado salsa and hot sauce on top. I love the Valentina brand and I think all of the brands I’m using really do make the difference, but you can definitely choose your own. I was actually lamenting that if I had sour cream at home I would dilute it slightly and drizzle on top, but my the more I thought about it, I decided it would only cover up all the nicely spiced meat and other ingredients. The experimentalist in me will certainly want to try that next time..
How do you make your very own late night nachos?
by Yvonne Maffei | Jun 28, 2014 | Appetizers & Snacks, Latin, Mexican
No time for suhoor, but you need something hot in your tummy? These super-quick quesadillas are so easy to make- you may want to take out the hot sauce and fire-roasted chiles (peppers) if your stomach can’t handle the spice in the wee hours of the morning, though.
*White cheddar cheese is produced by Cabot and certified-halal by IFANCA.
Two-minute quesidallas with white cheddar cheese, roasted green chiles and hot sauce. Use a non-stick pan if you prefer not to cook directly over the flame.
![Easy Party Dips: Chipotle Sauce or Yogurt Dip with Fresh Greens]()
by Yvonne Maffei | Nov 2, 2011 | American, Appetizers & Snacks, Condiments & Sauces, Eid, Halal-Certified Products, Indian, Mexican, Poultry Dishes, Recipes
Whether you’re planning an ‘Eid celebration at home or bringing a dish to your host, you’ll want some recipe ideas for appetizers that are easy to make while healthy for everyone you serve.
Chipotle Sauce and Yogurt & Cream Sauce are two variations on dipping sauces that go great with chicken bites
In this post are two quick and easy appetizers that are perfect for presenting to guests. They don’t take a whole lot of time to make and contain ingredients that are easy to swap out if you don’t have a few called for in each recipe. Most of all, they’re absolutely delicious, too.
Chicken Bites with Chipotle Dipping Sauce
Ever since Saffron Road came out with their halal chicken products, it seems as though my life just got easier without having to compromise on values that are important to me. I can trust that not only are they halal, but sourced from ingredients that are humanely raised and therefore healthy, which makes me feel happy and comfortable to serve it to others.
Mexican piloncillo or raw cane sugar melts when you heat it. They are added to chipotles in this sauce to sweeten it up and remove some of the heat
Chipotles are smoked jalapeño peppers– and they smell delicious when you open the package. Just don’t get too close or it can be overpowering.
The chipotles need to be boiled for a while in order to soften them before they are puréed into a sauce.
When combined with other ingredients or even on their own, the puréed chipotles become a beautiful deep color.
Plated next to these Chicken Bites by Saffron Road on a bed of greens, they look beautiful and appetizing. Your guests will really savor the taste when dipping each piece into the chipotle sauce.
Chicken Bites with Chipotle Dipping Sauce
Serves 6-8
Ingredients
10-12 chipotles (dried jalapeño peppers)
2 tablespoons raw cane sugar (1 small piloncillo cone)
3-5 cloves garlic, preferably roasted
1/4 cup cilantro, stems removed and roughly chopped + more for garnish
1/4 cup yellow onion, diced
16 ounces (2 boxes) Saffron Road Chicken Bites
fresh mixed greens (optional)
Directions
Chipotles are not necessarily hot to the touch, but once you get them cooking, you might notice the heat- especially when you begin to blend them. Be cautious and have plenty of ventilation when cooking them.
Place the chipotles in a bowl of cool water with something heavy (like a plate) for about 20 minutes. Rinse and discard the water.
In a medium size saucepan, add the soaked chipotles and sugar to about 2 cups of water. If using fresh garlic, add those to the water. If using roasted, save them for later.
Cook over medium heat for about 20 minutes, covered. Be sure the sugar has completely dissolved. If it hasn’t, stir with a spoon to break it up and cook for just a few more minutes.
Remove from heat but do not discard the water. Remove the chipotles and garlic from water. Once cooled, remove the stems from the chipotles (and seeds, if desired, but not necessary) and the skins from the garlic if you cooked them with the skin on.
To a blender or food processor, add the chipotle, garlic, cilantro and onion. If using a hand blender to combine the ingredients, place all of the items in a deep enough bowl that they won’t end up all over you once you begin to blend. Blend until smooth, or until at least there are no chunks of pepper left.
Pour the chipotle sauce in a serving bowl.
Heat the chicken bites according to package instructions. On a serving platter or plate, place the washed fresh greens and the cooked chicken bites on top. Garnish with additonal cilantro (optional) and serve alongside the chipotle sauce for easy dipping.
Tandoori Seasoned Chicken Nuggets with Yogurt Dip
Yogurt plus sour cream or heavy cream with a bit of greens added makes a wonderful and super-quick dipping sauce to complement the Tandoori bites by Saffron Road that have a little spice kick to them.
Any type of greens will work- be creative and use what you have or what is seasonal. Chopped chives, cilantro, chopped arugula or mixed salad all work well.
Greens look appetizing next to the other colors on the plate and vice versa for the other foods.
You can plate the chicken, greens and yogurt dip simply alone or drizzle the pieces of chicken with the dip. Stick a toothpick in each bite for your guests or not, depending on how you choose to serve this appetizer.
Mix the greens in thoroughly if you don’t want a whole bunch of green at the top.
Tandoori Seasoned Chicken Nuggets with Yogurt Dip
Serves 6-8
Ingredients
11 ounces yogurt (about 1.5 cups)
1 cup sour cream or 1/2 cup heavy cream or creme fraiche (optional)
1/4 cup fresh greens, chopped (mixed salad, arugula, cilantro, chives, chicory or anything else bright green and fresh)
Sea salt, to taste
freshly ground black pepper, to taste
1/2 teaspoon minced garlic
fresh greens (washed and left in whole pieces or roughly chopped)
16 ounces (2 boxes) Saffron Road Tandoori Seasoned Chicken Nuggets
Directions
Prepare the yogurt sauce by mixing the yogurt with the sour cream or heavy cream, if using. If you are using only yogurt, be sure to use whole milk yogurt because it is thicker. Low fat or no fat yogurt will need a little something extra to thicken it up, such as sour cream.
Mix the fresh greens into the yogurt (or yogurt-cream sauce). Add the salt, pepper and minced garlic. Pour into a serving bowl.
To prepare the plate, lay the greens on a serving tray. Prepare the chicken nuggets as directed on the package. When finished, place on top of the bed of lettuce and next to or in the middle of the plate where the nuggets will be served.
If you like, drizzle the chicken nuggets with the yogurt sauce and place a toothpick in each one for easy eating.
For more appetizer recipes, click here for my appetizer category.
Be sure to enter Saffron Road’s giveaways this week of Clean Your Kitchen Green and coupons for FREE Saffron Road products! Visit their Facebook page and follow them on Twitter to be sure you hear about the giveaways!
This post was sponsored by Saffron Road Food for Eid ul Adha.
![Five Layer Black Bean Dip + Homemade Tortilla Chips]()
by Yvonne Maffei | Jun 6, 2011 | American, Appetizers & Snacks, Kid-Friendly, Mexican, Recipes
This morning I had the great honor of being able to show young junior high students at a local school how to prepare a fun and healthy after-school snack that they can prepare for themselves without ever having to turn on a stove.
This demo was conducted in conjunction with IFANCA‘s initiative to talk to kids about what’s halal in commercial food products as well as how to make healthy food choices on their own. Our all-American kids love all-American food as well as food from their ethnic families’ culinary heritage, but the halal factor in store-bought products can be a bit confusing.
Asma Ahad, a food technologist at IFANCA (Islamic Food and Nutrition Council of America), was there to dispell many of the myths surrounding food ingredients and what makes them halal or not. She did a great job engaging the kids in a hands-on activity and the kids were great listeners who were totally present during the entire presentation, including, of course the one that involved the food tasting.
I showed them how to make a Five Layer Bean Dip and Homemade Tortilla Chips and also had a few helpers along the way who came up to do some of the prep with me, which was so much fun.
The recipe is below and I’ve also created this video to show you how to make it.
Five-Layer Black Bean Dip
This five-layer bean dip is more of an American favorite than anything traditionally Mexican, though enjoyed on both sides of the cultural border. It’s also incredibly versatile because you can use any kind of cheese your family likes, whole beans or smashed beans, salsa or simply cut tomatoes, guacamole or smashed avocadoes. Whatever you have on hand, this is a quick, easy and healthy snack that requires no cooking- even the kids can make it for themselves without ever touching the stove!
Five Layer Black Bean Dip
This five-layer bean dip is more of an American favorite than anything traditionally Mexican, though enjoyed on both sides of the cultural border. It’s also incredibly versatile because you can use any kind of cheese your family likes, whole beans or smashed beans, salsa or simply cut tomatoes, guacamole or smashed avocados. Whatever you have on hand, this is a quick, easy and healthy snack that requires no cooking- even the kids can make it for themselves without ever touching the stove!
Serves 6
Ingredients
2 cans (15-ounces each) black beans
1 cup sour cream, or ½ cup sour cream + ½ cup whole milk yogurt
1 cup chopped tomatoes (seeds and juices removed), or ready-made salsa
1 tablespoon jalapeño peppers or ¼ cup canned fire roasted green chiles (about 4 ounces), diced
½ cup scallions, roughly chopped
1 cup guacamole or about 2-3 firm avocados, diced
1 ½ cup shredded cheddar cheese
Fresh cilantro, roughly chopped
4 lime wedges or 1/4 cup fresh lime juice
Directions
Drain the beans of all liquids using a colander or sieve. Pour the drained beans into the bottom of a square cake pan and spread the beans evenly across the bottom.
Next, layer the sour cream or the yogurt-sour cream mixture on top of the beans. Do the same with the chopped tomatoes or salsa. Add the jalapeños and/or green chiles on top of the salsa then add the scallions.
Top with an even layer of guacamole or diced avocados then add a layer of cheddar cheese on top. Place lime wedges on the side for those who would like to squeeze on top of the dip before eating, or squeeze fresh lime juice over the entire top layer of the dip just before serving.
Scoop up with freshly baked homemade tortilla chips and a side of hot sauce, if desired.
Homemade Tortilla Chips
When buying corn tortillas, look for those that have only three key ingredients- corn, water, and lime. I have my favorite brands, but there are new ones popping up all the time that cater to the consumer interested in more natural and whole foods. It’s also best to make sure the corn used to make the tortillas is not genetically modified.
Flour tortillas should have stone ground wheat and only a few additional (all natural) ingredients.
Makes about 100 chips (if you don’t need this many just use half or less than that. The direction below can be used for any quantity)
Ingredients
1 package (10g)/284g ‘El Milagro’ corn tortillas, about 12 tortillas, or the same amount of flour tortillas
Special Equipment
Toaster oven, conventional oven or comal (cast iron skillet or pan)
Directions for Baked Tortilla Chips
Preheat oven to 350°F.
Triple up the tortillas and cut this bunch into quarters. You should have 4 sets of triangles.
Cut each set of triangle in half lengthwise.
Place on 2 baking sheets (ungreased) one up and one the opposite directions. Place in hot oven and bake for 30 minutes or until all are golden brown and crispy.
OR
Place each piece in a toaster oven. Bake at 425°F or on the ‘toast’ setting for 10 minutes.
Directions for Stovetop Tortilla Chips
Follow directions for cutting using the method above.
Use a comal, or grill pan to brown the chips on each side. Heat the pan so it is nice and hot. Place cut tortillas over the entire surface of the pan and heat for just a few minutes until one side is browned. Flip and keep on heat for about 10 seconds before removing.
