Cinco De Food Coma

Shredded Beef Tacos

  • boneless chuck roast
  • 3 bell peppers roughly chopped (green, yellow, red)
  • 1 yellow onion roughly chopped
  • 5 cloves of garlic
  • 3 cups orange juice
  • juice from 1 lime
  • 1 cup beef broth
  • salt/pepper
  • cook on low for 8-10 hours or until the beef starts to fall apart with little effort
  • pull beef out of pot and shred
  • bring juices and vegetables to a boil and reduce sauce to a thick consistency stirring frequently so it doesn’t burn
  • put shredded beef back into the pot and let cook on low together for another 15 minutes or so
  • place a crunch tortilla or taco shell inside of a soft tortilla and plate!
  • top with seasoned sour cream, cojita cheese, and diced honey crisp apples


  • 3 tbsp butter
  • 1 cup water
  • 2 tbsp sugar
  • 1tsp vanilla
  • 1tsp salt
  • 2 eggs
  • 1 cup flour
  • 1/2 tsp cinnamon
  • vegetable oil for frying
  • bring butter, water, and sugar to a boil
  • turn heat off and add vanilla, flour, and salt
  • mix until incorporated and let cool for 10-15 minutes
  • once cooled, add eggs and mix until incorporated
  • transfer to a piping bag with a star tip and pipe into heated oil
  • fry for 4-5 minutes or until golden
  • remove from oil and immediately roll in cinnamon sugar


Sunday Gravy

I have been making homemade sauce since I was a little kid but it wasn’t until much older that I started eating and enjoying meat in sauce. This turns into more of a stew like consistency, so if you like you sauce to be a bit more thin, add a little water or broth.

You will need

  • 1 whole yellow onion, diced
  • as much garlic as you would like ( I used jarred because I didn’t have any fresh)
  • olive oil
  • 2 cans of crushed tomatoes
  • 1 or 2 packages of stew meat depending on how much you would like, I usually freeze my meat as soon as I buy it
  • 1/2 cup red wine, preferably not a sweet wine
  • salt and pepper
  • red pepper flakes
  • sugar if needed
  • In a large pot, brown the meat for about three minutes on either side and then remove from pot and put aside.You can drain the liquid from the beef or not, I usually leave it and use a little less oil.
  • Coat the bottom of the pan in olive oil if you have decided to get rid of the juices from the meat, if you’ve left it just a little drop will do ya.
  • Add your diced yellow onion and cook until almost becomes translucent.
  • Once the onion is at that point, then add the garlic and cook together for a minute or two. It is very important to not let the garlic get darker than slightly tan. If garlic burns, it will ruin the flavor of whatever you are cooking.
  • Add the meat back to the pot and add the wine. Cook all of this together for two minutes.
  • Add the tomatoes and seasoning. If you prefer to not have a little spice, just skip the red pepper flakes. If you want it more garlicky, add some garlic powder.
  • Start small with spices!!!
  • Cover and cook on medium for 2 hours or until meat can be cut easily with a fork.
  • **Add basil and oregano if you’d like**
  • **Add sugar if too salty or bitter**

Don’t forget to check and stir the pot about every 20 minutes to make sure nothing is sticking to the bottom. There’s nothing worse than burning a really good pot or pan.

Serve over pasta, polenta, baked potatoes, or even eat it by itself!