Pork Tenderloin With Apples

Pork Was Made For Apples!

The sweet tart flavor of apples were made for the rich taste of pork so we often cook a pork tenderloin as a fast supper.  All you need is one saute pan to create this luxurious meat dish. Serve it with mashed potatoes and our Braised Red Cabbage for a German take on dinner.

pork tenderloin with braised Apples

Two Food Nuts Pork Loin with Sauteed Apples:

Pork Tenderloins come in all sizes but we choose one that will serve the two of us.  If you are making this for a family, you can generally feel comfortable serving 1/2 a small loin per person. If you have a bunch of hungry husbands and sons to feed as we do when our sons and grandsons are here for dinner, let us suggest buying the larger tenderloins and serving 1/2 to each person.

  • 1/2  Pork Tenderloin per person
  • salt and pepper
  • 1 Tbsp Herb de Provence per pork loin
  • 2-3 springs of fresh Thyme
  • butter and olive oil for frying (we like to use both for better browning of the meat.
  • 2 granny Smith or Macintosh apples per pork loan. Cut into slices and cored. (Peeled or not, its your choice)
  • 1/4 cup cold water or apple juice.

You need to remove the silver skin from pork tenderloin. removing silver skin Use a sharp knife to slide between the silver skin and the meat. 

Heat a large saute pan and when it’s hot, add the butter and oil. Once the butter is melted add the seasoned meat to brown on high heat.  Once the meat has browned all over, turn the heat to medium and add the sliced apples to the pan.  Add the water or apple juice. Toss in the fresh Thyme stems and cover the meat until the apples soften and the meat is tender. About 5-10 minutes depending on the size of the Pork Tenderloin.  Do not over cook. You want the apples to keep their texture and the meat to have the slightest pink blush when sliced.

pork tenderloin with braised ApplesMake it a perfect dinner with your favorite side dish.  Serve the apples surrounding the Pork Tenderloin.

Pork Loin Roast With Stuffing

Sunday Stuffed Pork Loin Roast

At our house the Sunday Roast is seldom beef.  We prefer a Pork Loin Roast . It’s always tender and juicy and the cost is so much less than Prime Rib of Beef.

Our version of this Pork Loin Roast includes a stuffing that adds tremendous flavor and creates an extra special dish.   This is our go-to Roast for company too and we think once you try it you’ll adopt the recipe.

Stuffed Pork Loin Dinner

This Stuffed Pork Loin Roast requires minimal butchering skills on your part.  Take your time and use a very sharp knife to obtain the result you need.  You will be cutting the meat in such a way as to create a flat surface to lay the stuffing on. Then you will tie the roast once again before cooking it.  So here goes. We are providing a series of photos to demonstrate how easily this is done.

TwoFoodNuts Stuffed Pork Loin Roast:

Begin by pre-heating the oven to 400F degrees. Place the rack in the middle of the oven and line a baking pan with parchment paper. There is almost no clean-up if the pan is lined!

Pork Loin Roast

Start with the bones facing down on the board and allow the knife to slide along them to begin.

Butterfly the pork loin

Your goal is to cut through the thick part of the loin to create a flat surface. You are essentially unrolling the loin with your knife.

butchering pork loin

Try to keep the thickness fairly consistent as your cut.

Pork Loin butterflied

Once the meat has been cut all the way through you’re ready to stuff it. This cut of meat is now called “Butterflied”

stuffing the pork loinSeason the meat with salt and pepper. Then spread the stuffing evenly over the open loin. Do not put stuffing within 1 inch of the end of the meat and within 2 inches of the bones or it just squeezes out when you roll it. Roll it up gently.

The Stuffing:

You can use your own stuffing recipe here. You can do bread with herbs and chopped apples, or you can do as we do and use a ready made turkey stuffing and add dried cranberries. We like the taste of “Stove Top Stuffing and its so easy to prepare. You decide what you want to stuff with.

Pork Loin with Stuffing

Once you have rolled the loin up, using white kitchen twine, tie it to hold it together. If you have never tied meat as the butcher does, then just bring the string under the roast and tie a knot between each of the bones. We do this technique often so we use the butcher method. It doesn’t matter how it’s done just as long as it holds the roast for cooking.

pork loin roast tied

The stuffed Pork Loin Roast is ready to roast.  Place it in the 400F degree oven and allow to cook at this temperature for the first hour. Then turn to 350F for the remaining time.  This will give you a nice crisp exterior and a juicy succulent interior. Cooking time will depend on the size of the Pork Loin Roast. We use a meat thermometer to be sure the roast is fully cooked to 160F degrees internal temperature.  The Government of Canada has excellent food safety information about cooking and storing meat. Read it here!

Stuffed Pork Loin Dinner

All that’s left is the eating! Enjoy your stuffed Pork Loin Roast with all your favorite accompaniments! Today we served potatoes with butter and parsley as well as a Winter side salad of Broccoli, Kale and Brussels Sprouts. A little Cranberry sauce completes the Stuffed Pork Loin Roast!

 

Baby Its Cold Outside Shepherd’s Pie!

Comfort Food Shepherd’s Pie

Boy, this one is really “Old School”!  Everybody likes comfort food and in order to be really comforting it has to be simple to make. Before we built our new house, we lived in a little cabin here on the property. The kitchen was an after-thought, so making big fancy meals didn’t work. We spent a lot of time outdoors in those days as we tried to tame the jungle that was our little country property. After a long day of raking leaves, or shoveling snow we’d be exhausted but starving. This humble little supper was a favorite then and now.

 

TwoFoodNuts Sheppard's Pie

Here’s our TwoFoodNuts Shepherd’s Pie recipe:

Serves 4

  • 1 pound lean ground beef
  • 1 small onion, minced
  • 1 can peas and carrots or (1 & 1/2 cups frozen)
  • 1 package Beef gravy Mix, (we like Knorr or International Gravy Mix)
  • 1 & 1/2 cups cold water
  • Salt and Pepper to taste
  • 3 Russett Potatoes, peeled and cubed
  • 1 Tbsp salt for boiling the potatoes
  • 1/4 cup soft butter for mashing

Peel and cube the Potatoes. Boil in a pot of salted water until very soft. Drain well and mash with 1/4 cup butter.

sheppard's pie filling

Fry the ground beef until well browned. Add the onion and fry until it is just transparent.  Add the peas and carrots, sprinkle the gravy mix in and add the water. (If using frozen peas and carrots you need to microwave for 3 minutes or so).

Gravy mix

Bring the meat filling to a boil and once the gravy is thickened, place the meat into a 2 quart casserole dish. Scoop the warm mashed potatoes on top and using the open side of the spoon, make a nice pattern on top.  Bake at 350F for about 30 minutes since everything is hot when assembled.

 

TwoFoodNuts Sheppard's Pie

The top should be lightly brown and the gravy will bubble up when its done!

Sheppard's Pie

 

 

 

 

 

 

 

So after a hard day, this is your reward! What do you think? Would you stick around to eat with us?

Cooking With Fire

Steaks In The Living Room Fireplace!

Wood Fired oven

We have a wood fired oven on the patio and it cooks the best food. We can’t use it in winter but we still want the taste of of cooking with fire. The solution is cooking in the wood-burning fireplace. We live in the country and the power can go out during bad winter weather so we kept a wood-burning fireplace as a source of heat.  The added benefit is cooking in it when you want that subtle taste that you get from the wood fired oven in summer.

Our son maintains “If you aren’t cooking with fire, you aren’t really cooking”!  We agree.  With that in mind we cooked our steak dinner in the fireplace tonight. We have fitted the fireplace with a BBQ grill that is supported by firebrick set on their side. This gives just the right height when cooking meat. We cook steak, chops and we’ve also done homemade pizza with way. The taste is fantastic!  When we prune old fruit trees, we save the cuttings for cooking.  Adding them to the fire gives the meat added flavor.

Cooking steak, is real simple:

Worchestershire Sauce and Montreal Steak Spice to marinate the meat.

seasoned ribeye steak

Season the meat 3 hours before cooking. Allow the meat to come to room temperature before grilling. This gives the best result. Charred outside, juicy and tender inside.

Cooking Method: Start your fire with hardwood  about 40 minutes before you wan to grill.  If you can get it, add the fruit wood when the hardwood has turned to embers. Once the fruit wood is mostly embers, it’s time to Grill!  Oil the grill and set in place.   When you place the meat on the grill you want the embers just off to the side below the meat otherwise it will burn on the outside before it’s cooked to perfection inside.

fire grilled ribeye steakCook the meat until you get a good char for about 4 minutes per side. Flip it over and allow to char on the other side.  Cooking time depends on the thickness of the steak. We only cook 1 to 1 & 1/2 inch thick steaks and chops. They stay juicy during the high heat grilling. Remove to a heated tray and cover with foil for 5 minutes.

cooking with fireSlice the meat. If it’s a bit too rare, pop it back on the grill on the tray for 2 minutes. Serve with your favorite side dish. Tonight we had Mushroom Crostini and Tomato Salad.  This is fabulous Steak Dinner, we both agreed its as good or better than the Keg.

BBQ Ribeye steakIf you have a wood-burning fireplace we challenge you to use it to cook your next steak. You won’t be sorry.

Bacon Burgers!

Put Bacon “In” Your Burger!

 

The world is full of good and bad burgers. We’ve eaten many over the years but in all honesty there’s nothing as good as a home made burger. You know just what’s in it and you control the salt. Fast Food burgers are loaded with salt because there’s no love in them!

Bacon burgers

One of our favorite burgers around here has bacon and cheese on it so we thought, why not put the bacon and cheese “in” the burger. We used lean ground pork for the burger as well.   It cooks up juicy, flavorful and loves all your favorite toppings.  If you have only ever used beef for your homemade burgers, you’ll want to give this a try.  Pork is not a high fat meat but it does have great taste. You can also make this with ground chicken or turkey if you do not eat pork.

Lets make those TwoFoodNuts Bacon Burgers:

This recipe makes 7-8 generous burgers

  • 2 lbs lean ground pork
  • 6-8 slices bacon, cut into 1/2 inch pieces
  • 1/2 cup fresh bread crumbs (Panko can be substituted)
  • 1/4 cup milk
  • 3 garlic cloves minced
  • 1 cup grated Parmeasan
  • 1/2 tsp fresh thyme
  • Salt and pepper to taste

There are no eggs in these burgers so they are tender rather than dense.

Bacon Burgers

Begin by pouring the milk over the bread crumbs in a small bowl and allow to stand until the bacon is fried.  Fry the bacon until nice and crisp. Using a slotted spoon remove the bacon from the fat and place in  the mixing bowl with the pork.  Add the soaked bread crumbs, the grated cheese and the seasonings. Mix lightly with a fork until you see that everything has been incorporated.

Divide the meat mix and form your burgers. We make this large batch and bag them individually so we can cook as many burgers as needed. Notice that we flatten them in the bags so they don’t have to defrost before grilling. These burgers are so rich and juicy you can pan fry them and they will be equally delicious.  Never press down on a burger when you are cooking it. This makes it dry.

Freezer Ready Bacon Burgers

Sweet and Spicy Chicken

Chicken, Always A Good Idea!

We were having some friends over for lunch today. They are originally from Jamaica so something with a bit of zip was in order. Our friend Hope often makes Elfie’s favorite chicken dish when we visit them so we wanted to reciprocate today. Our Sweet Spicy version was just the answer.

Sweet and Spicy chicken

Now, this dish lends itself to Rice and Peas, a very Jamaican dish but we thought we’d put a different spin on it and serve Chow Mein Noodles. This is the first time the noodle dish has appeared on our table but it was excellent. We’ll post the recipe for you in a separate blog.

Whether you make this for two people or a crowd the prep time is about 5 minutes. We love that. No point dropping from exhaustion by the time the dinner guests arrive! So here we go.

 TwoFoodNuts Sweet and Spicy Chicken:

Serves 6

  •  12 chicken thighs. (You can do skinless and boneless to save calories) We don’t!
  • ¼ cup grainy mustard
  • ½ cup honey
  • 2 large garlic cloves minced
  • 1 red chili seeded and minced (if you don’t like heat, leave it out or use less)
  • Grated rind of 2 lemons, plus the juice from both
  • Salt and pepper

Line a large oven-proof dish with Parchment paper (you’ll thank us at cleanup)!

5 minute prep time

Place the thighs, skin side down. Season the meat with salt and pepper. Mix everything else in a bowl and pour over the chicken. Bake at 350F for 45min to 1 hour depending on the size of the thighs. At the 30-minute mark, turn the meat to allow it to brown on both sides. Test with a fork. Meat should not offer any resistance. Serve with Rice or Chow Mein Noodles.

Sweet and Spicy chicken

Good enough for company but fast and easy for everyday dinners. Enjoy!

Cabbage Rolls with Secret Sauce

Farm Style Cabbage Rolls.

What’s  Fall without a great big batch of Cabbage rolls?  Each year we whip up a big pan of these hearty Cabbage Rolls and eat till we burst.  We use an old recipe that was first published in the Palmer Rapids cook book. It’s a culmination of recipes from all the ladies in the town. This one certainly stood out as one of the very best and it’s a Family Tradition at our house.  Elfie’s aunt Iona, then her mom and now the TwoFoodNuts have adopted and adjusted the recipe to make the Best Darn Cabbage Roll Recipe Ever!

Farm style Cabbage Rolls

One of the best things about food like this is you can make a ton of it and it tastes as good or better when it’s been frozen. So, one mess and many meals is a great solution to busy lives.  Besides just because life gets crazy doesn’t mean we can’t eat well.  We serve our cabbage rolls with a chunk of crusty bread slathered in fresh butter.  You really don’t need anything else!

TwoFoodNuts Cabbage Roll Filling:

  • 1 large Savoy Cabbage (this is the curly Cabbage rather than the smooth type)
  • 1 Pound ground Beef
  • 1 Pound ground Pork
  • 1 large onion finely chopped
  • 1 and 1/2 cup minute rice or other instant rice
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1 tsp Sirrachi Sauce (optional)
  • 2 eggs
  • 1 cup of the Secret Sauce
  • Bacon slices sufficient to cover the entire top of the Cabbage Rolls.

Two Food Nuts Secret Sauce:

  • 1 large can Tomato Juice
  • 1  680 ml can of Spaghetti Sauce (this is about 24 oz or 3 cups ) Harry uses Hunts Extra Spicy
  • 1 bottle Pasata (this is pureed tomatoes)
  • 1 cup brown sugar
  • Juice of 1 large lemon
  • 2 garlic cloves minced
  • 1/2 tsp salt and 1/2 tsp ground pepper
  • 1 red chili, seeded and minced (Optional but oh so good).

Cooks Tip:   This is a big job, but being organized is the best method. We remove the cabbage leaves first, then make the sauce, and finally assemble the filling.  Now you have all the parts of the recipe ready to go.  The actually rolling takes very little time.

Using a very sharp knife, cut around the core of the Cabbage. Place the Cabbage into the microwave for 5 minutes. Peel off the softened leaves and reserve. Repeat this process until you have 18 leaves.  Cut the heavy rib off on each piece of Cabbage to make it easier to roll.

remove rib

Make the sauce and set aside.  Then, in a large bowl, place all the filling ingredients and mix well.  Once all is incorporated, its time to Rock and Roll!  Set the oven to 350F

 

filling the cabbage leavesPlace the filling at the core end of the Cabbage leaf and roll away from yourself to encase the filling.

folding the cabbage leavesNow fold the sides towards the middle and continue to roll into a tight packet. No need to use tooth picks, just place the roll with the seam side down in the roasting pan. Continue until all Cabbage Rolls are in the pan.

cabbage rollPour the Secret Sauce over the Cabbage Rolls and lay the bacon evenly over the entire roasting pan.  It will seem like too much sauce, but the rice is raw and will absorb a great deal of the liquid. By the time the Cabbage Rolls are fully cooked there will be just enough sauce to serve. (If you are short on sauce, just add a bit of water).

Cover with a lid or 2 layers of tin foil.  Place the pan in the center of the oven and cook for 2 -3 hours or until the cabbage is very tender and the sauce is somewhat reduced. The bacon will not be crisp but the fat will all be rendered out making the sauce very rich tasting. The bacon also imparts a slightly smokey taste to the Cabbage Rolls. You can discard it once the cabbage rolls are cooked, but we eat it.

Oven Ready Cabbage rolls

We are so pleased to share this family recipe with you. We hope you’ll give it a try. We know you’ll be delighted with the outcome. Pick a rainy day and Rock and Roll!

 

Farm style Cabbage Rolls

Braised Rabbit

Braised Rabbit By Elfie’s Oma!

My Grandmother made the most delicious braised rabbit I have ever eaten. It was a dish that was served on special occasions instead of roast beef or ham. We all loved the subtle taste of the lean meat with the savory gravy that Oma created out of the aromatic vegetables she added to the pot.

When I had a child of my own, my mother would often re-create the dish for us. We didn’t tell my son that we were having Rabbit because you know how kids react to new foods. One Sunday we were at the table and mom brought out the big platter with the 2 braised rabbits on it. My sweet little son, remarked, “Wow, Grandma that chicken sure does have a lot of legs”!  We all laughed and he ate three pieces before declaring this was the best chicken he’d ever eaten.  Sorry Justin!

Most supermarkets don’t sell Rabbit all the time, so today when we were out picking up a few things I got very excited to discover the find! Harry doesn’t always understand my outbursts of sheer joy in the grocery store.  I think I embarrassed him when I yelled out, “Oh look they have Rabbit”! To me it was a real score.  Rabbit is a low fat meat and sustainable to produce. Everyone should try it.

If you have the good fortune of finding a fresh Rabbit (frozen tastes very different) grab it and give this a try. You may just discover a new favorite food.

Fresh whole rabbit

TwoFoodNuts Braised Rabbit:

  • I fresh rabbit
  • 1/4 cup olive oil
  • Salt and Pepper to taste
  • 1 large carrot cut in chunks
  • 3 celery sticks cut in chunks
  • 2 garlic cloves peeled and sliced
  • 1 onion cut into chunks
  • 10 sprigs fresh Thyme
  • 5 sprigs fresh Parsley
  • 3 Bay leaves
  • 4 cups water
  • 1 Knorr chicken stock cube
  • 1 tablespoon Herb de Provence
  • 2 Tbsp flour and 1/4 cup cold water
  • 1/4 cup cream

Cut the rabbit up into pieces.  You may need a cleaver to cut through the bones. Remove the legs first, then section the meat from tail to shoulder in 3 inch wide pieces.

Rabbit pieces

Season with the salt and pepper. Add the oil to a heavy pan and brown the pieces of meat.

Browning the Rabbit

Once the meat is golden brown tumble the vegetable pieces over the meat and add the herbs.

Braise the Rabbit

Dissolve the stock package in the water and pour it over the pan contents. Now braise the rabbit for up to two hours at 300F in the oven.  The meat must be tender to a fork in order to be fully cooked.

Thicken the broth with flour and water.  (2 Tbsp flour to 1/4 cup cold water). Mix the flour and water on a jar fitted with a tight lid and shake to create a smooth slurry.  Stir into the broth over medium high heat and cook until the broth turns to a gravy.

We love to serve the Braised Rabbit with homemade Gnoochi.  Michael Chiarello has an excellent recipe that we use for the Potato Gnocchi  It’s a bit of work to make Gnocchi but the end result is light-as-air pillows to hold the gravy from the Braised Rabbit.

Elfie's Oma

We hope that Oma’s  recipe is a hit with your family!          

We have to go now and indulge in the memories and flavors of this family heritage dish. 

luv you

We love you  and miss you Oma!

 

 

Katharina Kramer is Elfie’s Grandmother.

 

Rouladen – German Beef Rolls

Making Rouladen With Friends!

Delicious Rouladen

Our friends Paul and Lynda were over for dinner when we served our version of Rouladen.  They just loved the meal and asked if Harry and I could do a cooking lesson so they could learn how to make this traditional dish. We were more than happy to share a very old family recipe with them. The best part was they came over to cook and we all got to sit down to a lovely meal together.  There’s nothing like cooking with friends and family!

German Beef Meat Rolls

Harry and Paul did the meat prep. Guys love that sort of thing.

rouladen cut of beef

This is how the Beef looks before you season it with the Mustard, Bacon and Pickle.

TwoFoodNuts Rouladen recipe:

Each Rouladen is one serving.

We like to make them 8 at a time and freeze the leftovers for a fast week night supper.

  • 8 slices of round steak cut for Rouladen
  • 1/2 cup quality grainy mustard
  • 8 slices of streaky bacon
  • 8 small dill pickles
  • 2 packages Knorr roast gravy mix ( this is one of those off the shelf ingredients that gives an excellent result)
  • 5 cups water
  • Pepper  (there is no salt added to this recipe as the bacon and the gravy mix are salty enough)

Lay the beef slices on a plastic cutting board, spread with a tablespoon of mustard.  Lay on a slice of bacon.  Place a small dill pickle at one end of the meat and roll up. Secure with a skewer. Brown the rolls in a heavy skillet on the stove top.  They should be browned all around.

Braised Rouladen

Once the Rouladen are browned, combine the gravy mix and water.  Pour it over the meat. Cook it on the stove top until the gravy thickens slightly.  Now place the pan in the oven at 350F till tender.  This should take from 1-1 1/2 hours.  The gravy mix is not traditional but it gives an excellent result without fuss.  It’s Ok to add an ingredient that is ready-made provided its good quality.

 

Delicious Rouladen

We served the Rouladen with Mashed Potatoes and Aunt Iona’s Wax Beans with cream.  Spatzle or Potato Gnocchi pair equally with this rich meat dish.

Easy Roast Chicken

Fast, Easy And Oh So Delicious Roast Chicken!

Lets face it we eat a lot of Chicken because it has less fat than red meat, it cooks quickly and it is soooo versatile.

We love roast chicken, but it can take over an hour to cook a whole chicken.  The white and dark meet seem to cook differently leaving the legs and thighs a bit underdone if the white meat is just right or the white meat is dry when the dark is cooked to perfection. But fear not, we’ve come up with the Perfect Roast Chicken!

Roast Chicken

The secret is in cutting out the backbone of the chicken in a method called spatchcock.  Watch the technique on spatchcock chicken.

  •  Place chicken breast-side down, with the legs towards you.
  • Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go.
  • Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.

TwoFoodNuts Oh Sooo Delicious Roast Chicken:

  • 1 plump Free-range or Organic Chicken
  • The juice and grated rind of 1 large Lemon
  • 10-15 sprigs fresh Thyme
  • 3 garlic cloves peeled and minced
  • 1/2 cup olive oil
  • Salt and Pepper to taste.

Prepare the chicken by removing the backbone as per the video above.  Place the chicken in a large Ziplock bag.  Grate the peel from the lemon, squeeze out the juice and cut the remaining lemon peels into pieces. mince the garlic and add all the flavoring ingredients to the bag.

fast Roast chicken

Allow the chicken to marinate in the fridge for a minimum of 1 hour, preferably up to 4 hours. Remove from the fridge 1 hour before cooking and arrange the chicken and all the flavorings in an oven proof dish with 2 inch high sides. There will be some great pan juices to spoon over the chicken when it’s cooked so you need a pan with sides.

The chicken takes about 40 minutes in a hot oven at 400F.  You will know its done when the leg bones pull away from the meat easily.

twofoodnuts roast chicken

This is the juiciest most flavorful Roast Chicken you will ever eat!   The white meat will be fully cooked not dry and the legs and thighs will be succulent with  no pink areas. We know this will become one of your family’s favorite weeknight dinners hands down!

If you love this recipe, be sure to share it with your friends and family! Leave us a comment too! we like to hear from our readers.

 

 

 

Tostatas

There’s More Than One Way To Top Tostatas!

Here’s a dinner that the whole family will love. Kids and adults like being able to assemble a dish just the way they like it. Tostatas give everyone at the table artistic license.  Today we are doing our version using ground beef, but you can easily use ground chicken or forget the meat entirely and use re-fried beans as the key ingredient. We love when food is flexible. That means you can use what you have on hand.

TostatasThis is also a chance for the kids to get involved with making dinner.  Let them fill the dishes with all the toppings.  You can make life easy with cheese that comes grated, sour cream, ready made salsa and guacamole.  All you have to do is make the meat mixture and  its ready in about the time the kids get the sides assembled.

Here’s our Two Food Nuts Tostatas Meat Filling:

Makes enough filling for 6-8 Tostatas

  • 1 lb ground beef or chicken
  • 1 small onion minced
  • 2 celery ribs minced
  • 2 garlic cloves minced or crushed
  • 1 red chili pepper, (or Jalapeno) seeded and chopped finely
  • 1/2 tsp anco chili powder or 1/2 tsp Tabasco Sauce
  • 1/2 tsp chipotle powder
  • 1 tsp coriander seeds and 1 tsp cumin seeds ground in a mortar and pestle or spice grinder
  • 1 tsp Worchesteshire sauce
  • 1/2 tsp salt.
  • 1/4 cup Ketchup
  • one small bunch cilantro minced or torn
  • 1 bag of Tostatas Rounds (In the ethnic foods section not in the snack isle)

Beef TostatasBegin by browning the meat in a hot skillet. Once it becomes brown, add all the other ingredients except the ketchup and stir until the meat mixture is well cooked.  When you see everything come together, turn off the heat and add the ketchup. Stir and serve.

Tostatas ToppingsYou can top your Tostatas with anything that you like.  Lettuce, cilantro, chopped tomatoes, tomatillo sauce, re-fried beans, you name it!

TostatasHave fun at your next Mexican night dinner! Ole’