Achiote Beef Cabbage Bowl Recipes

ACHIOTE BEEF STREET TACOS RECIPE

Steps:

• In a small bowl combine onions and cilantro; mix to combine and set aside.
• For each taco; heat 2 tortillas in small amount of oil.
• Stack tortillas and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
• Optional additional toppings: shredded cabbage, julienne radish, and mini pineapple wedges
• Achiote Taco Sauce:
• Blend all ingredients together; ingredients should look minced.
• Marinate in fridge for 1 hour before serving.
• Enjoy your Achiote Beef Street Tacos Recipe!

ACHIOTE BEEF CABBAGE BOWL RECIPE

Steps:

• Shredded Beef:
• Season both sides of the flank steak with 1 teaspoon sea salt and ½ teaspoon pepper.
• Heat a dutch oven or heavy bottom skillet over medium high heat.
• Once hot add flank steak and sear on both sides.
• Add sliced onions, oregano, bay leaves, and beef broth.
• Cover with lid and simmer for 1½ -2 hours or until meat in tender.
• Drain the meat and let cool, cut into 2 inch cubes and using hands shred the meat.
• Achiote Taco Sauce:
• Blend all ingredients together; ingredients should look minced.
• Marinate in fridge for 1 hour before serving.
• To Serve:
• In a small bowl combine onions and cilantro; mix to combine and set aside.
• For each taco; stack 2 green cabbage leaves and then top with 2 oz of shredded meat, 2 lines of achiote taco sauce, onions & cilantro mixture.
• Optional additional toppings: mini pineapple wedges.

UN-STUFFED CABBAGE BOWLS

Steps:

• Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, paprika, beef broth and raisins, cover and cook high pressure 15 minutes.
• Quick release, add the rice and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.
• Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
• Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.

VIETNAMESE BEEF AND RED CABBAGE BOWL

Steps:

• Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
• Finely chop 1/2 the red onion and slice the other half thinly.
• Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the chopped onion, ground beef, Fresno chile, paprika, and salt. Cook, breaking up and stirring occasionally, until beef is browned and crumbly, 5 to 7 minutes.
• Whisk remaining oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl. Stir into the beef mixture and combine thoroughly. Scoop the heated mixture into the cabbage bowl. Top with the sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.