{"id":789,"date":"2012-03-28T17:14:14","date_gmt":"2012-03-28T22:14:14","guid":{"rendered":"http:\/\/www.shirlsu.com\/?p=789"},"modified":"2014-05-16T01:25:21","modified_gmt":"2014-05-16T06:25:21","slug":"satisfying-a-tex-mex-craving","status":"publish","type":"post","link":"http:\/\/www.shirlsu.com\/?p=789","title":{"rendered":"Satisfying a Tex-Mex Craving"},"content":{"rendered":"<p><a href=\"http:\/\/www.shirlsu.com\/wp-content\/uploads\/2012\/03\/Shirl-style-Tex-Mex1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-791 size-full\" title=\"Shirl-style Tex-Mex\" src=\"http:\/\/www.shirlsu.com\/wp-content\/uploads\/2012\/03\/Shirl-style-Tex-Mex1.jpg\" alt=\"\" width=\"588\" height=\"788\" \/><\/a><\/p>\n<p><span style=\"color: #000000;\">I&#8217;ve often been asked how I survive living in the only area of Texas where <span style=\"text-decoration: underline;\">GOOD<\/span> Mexican food is 100+ miles away. My answer is, &#8220;The same way I survive being 100+ miles away from <span style=\"text-decoration: underline;\">GOOD<\/span> Chinese or Japanese or French foods&#8230;. I make it myself!&#8221;<\/span><\/p>\n<p><span style=\"color: #000000;\">Here&#8217;s an extremely easy recipe I often make using leftover grilled steak, chicken, roast beef, pork chops, smoked brisket, etc. <\/span><\/p>\n<p><span style=\"color: #000000;\">The pictures show today&#8217;s lunch prepared using grilled ribeye leftover from last night&#8217;s dinner.\u00a0 Pardon my lack of exact measurements but they aren&#8217;t necessary.\u00a0 This recipe feeds 3-4 hungry folks.<br \/>\n<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Ingredients<\/strong><br \/>\n<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">a dollop of butter or margarine<\/span><\/li>\n<li><span style=\"color: #000000;\">1 sliced onion<\/span><\/li>\n<li><span style=\"color: #000000;\">1 bellpepper cut into strips<\/span><\/li>\n<li><span style=\"color: #000000;\">a fist full of sliced mushrooms<\/span><\/li>\n<li><span style=\"color: #000000;\">small can of chopped chilies<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000;\">diced jalapeno (optional)<\/span><\/li>\n<li><span style=\"color: #000000;\">thinly sliced cooked meat<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000;\">1-2 tsp ground cumin<\/span><\/li>\n<li><span style=\"color: #000000;\">1 tsp chili powder (optional)<\/span><\/li>\n<li><span style=\"color: #000000;\">1 tsp oregano<\/span><\/li>\n<li><span style=\"color: #000000;\">grated cheese (cheddar, jack, colby or whatever)<\/span><\/li>\n<li><span style=\"color: #000000;\">6 flour tortillas (fajita size)<\/span><\/li>\n<li><span style=\"color: #000000;\">salsa, sour cream, enchilada sauce, pica de gallo, guacamole, etc. (optional)<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"><strong>Directions<\/strong><\/span><\/p>\n<ol>\n<li><span style=\"color: #000000;\">In a 10-12 inch skillet (cast iron is best!), saute the onion and bellpepper in a dollop of butter over medium-high heat, stirring often. (Photo 1)<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000;\">While the veggies are cooking, lightly brush the top-side of each tortilla with butter and stack them on a plate.\u00a0 Cover them with another plate, a glass lid or a paper plate.<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000;\">When the onions become limp, add the sliced meat, mushrooms, chilies and spices, stirring often (Photo 2).<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000;\">When the mushrooms begin to darken and the meat is hot (Photo 3), turn off the heat and top with grated cheese. (Photo 4)<br \/>\n<\/span><\/li>\n<li><span style=\"color: #000000;\">As the cheese melts in the pan, slip the tortillas into the microwave and zap on high for 1 minute.<\/span><\/li>\n<li><span style=\"color: #000000;\">Assemble the &#8216;burritos&#8217;, using a healthy portion of the meat\/veggie mixture with whatever condiments you like (Photo 5).\u00a0 Fold or roll it and enjoy!\u00a0 Today, I used extra cheese, sour cream and salsa.\u00a0 Makes 6 FAT &#8216;burritos&#8217;.\u00a0 Total prep time:\u00a0 less than 30 minutes<br \/>\n<\/span><\/li>\n<\/ol>\n<p><span style=\"color: #000000;\">This recipe is a great way to stretch leftovers.\u00a0 Today&#8217;s lunch used about a third trimmed, medium grilled ribeye and fed 2 <span style=\"text-decoration: underline;\">big<\/span> eaters with plenty left to feed another.\u00a0 For feeding a larger crowd, this recipe can be easily expanded and served with chips and salsa, refried beans, Spanish rice, guacamole and\/or a salad.<\/span><\/p>\n<p><span style=\"color: #000000;\">Don&#8217;t forget the Mariachi music! (optional)<br \/>\n<\/span><\/p>\n<p><span style=\"color: #000000;\">Shirl<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve often been asked how I survive living in the only area of Texas where GOOD Mexican food is 100+ miles away. My answer is, &#8220;The same way I survive being 100+ miles away from GOOD Chinese or Japanese or French foods&#8230;. I make it myself!&#8221; Here&#8217;s an extremely easy recipe I often make using<span class=\"more-excerpt\"><a class=\"more-excerpt-link\" href=\"http:\/\/www.shirlsu.com\/?p=789\"> (continue reading&#8230;)  <\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"_links":{"self":[{"href":"http:\/\/www.shirlsu.com\/index.php?rest_route=\/wp\/v2\/posts\/789"}],"collection":[{"href":"http:\/\/www.shirlsu.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.shirlsu.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.shirlsu.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.shirlsu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=789"}],"version-history":[{"count":24,"href":"http:\/\/www.shirlsu.com\/index.php?rest_route=\/wp\/v2\/posts\/789\/revisions"}],"predecessor-version":[{"id":2062,"href":"http:\/\/www.shirlsu.com\/index.php?rest_route=\/wp\/v2\/posts\/789\/revisions\/2062"}],"wp:attachment":[{"href":"http:\/\/www.shirlsu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.shirlsu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=789"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.shirlsu.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}