Roast Beef Soft Tacos with Multi-grain Spanish Rice

17 Aug

Print the recipe page!  roast beef soft tacos with multi grain spanish rice

I’m thrilled to get to introduce you to two more of my favorite recipe resources today with this recipe.  “Multi-Grain Spanish Rice” is the creation of grain guru Chef Brad from his book “Those Wonderful Grains II”.  I love this rice and grain combination in particular– we’ve served this to dinner guests and everyone’s loved it.   Next, the recipe for homemade tortillas comes from one of the best food storage cookbooks on the planet “The Everyday Gourmet” by Shari Haag.  I love her recipe for homemade tortillas featured here because they’re not oily at all.  They crisp nicely when cooked and can even be made into quick tortilla chips if desired!

serves 8 – 10

Prep Time: 15-20 minutes

Ingredients:

Multi- Grain Spanish Rice

4 c. grains, your choice (recipe recommendation is to use equal portions of white rice and red quinoa, uncooked)

1 small can (12-14 oz) green chile enchilada sauce (see note)

6 c. beef, vegetable or chicken broth

1 jar (16 oz.) salsa

1/2 c. pine nuts (see note)

1/2 c. pumpkin seeds (see note)

1/4 c. oil

1/4 c. sugar

2 TBS tomato bouillon

1 TBS onion powder

Homemade Flour Tortillas

1 cup all purpose flour

1 cup whole wheat flour

1/2 tsp. salt

3/4 cup water

1 tsp. oil

Toppings

Kirkland (Costco brand) canned roast beef

Mexicorn, beans, sliced olives, salsa (or additional enchilada sauce) are a few ideas

Instructions:

Multi- Grain Spanish Rice

Heat oil in large kettle.  Add sugar and heat until sugar starts to burn.  Add grains, pumpkin seeds and pine nuts, stirring regularly until well toasted.  Add remaining ingredients.  Bring to boil and reduce heat.  If using a wonder oven to cook rice in, heat pot with it’s lid on until the lid is hot before placing the pot in the wonder oven.  Cook for 20 minutes, then stir all grains and liquids together and serve.

           

If cooking in a wonder oven be sure to heat the pot with the lid on until the lid is hot before setting it in to cook.

Homemade Flour Tortillas

In a bowl, mix together both flours and salt with a whisk.  Mix the water and oil in a small cup and slowly add just enough to make a soft dough.  If you find the dough to be sticky, add a bit more flour.  Knead 5 minutes.  Cover the dough with a towel and let rest 20 minutes.  Make 10 balls of dough and roll each into a thin 10″ circle.  Cover the tortillas with a damp towel to avoid drying out.  Cook on a medium-hot griddle.  10 tortillas.

          

Knead for 5 minutes.

           

Cover dough and allow to rest for 20 minutes.

Cover the dough balls with a damp towel so that they don’t dry out and roll each ball out.

Roll out thin to 8 – 10 ” diameter.

Cook on medium hot griddle.

Assemble tacos with rice, canned roast beef, mexicorn and left over enchilada sauce if desired.

What more can be said?  Yum.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Notes:

  • Once again, Kirkland Brand’s roast beef (Costco brand) is the only brand of canned beef I use — it’s the highest quality canned beef I’ve found and the only one I recommend.
  • I use the large sized can of enchilada sauce so that half can be used for the recipe and half can be spooned over top of the tacos when ready to serve.
  • I haven’t made this recipe including the pine nuts and pumpkin seeds but I can imagine they would put it over the top!  Try it and tell me what you think!
  • The thinner you roll out the tortillas the crisper they will be when they cook.  If you’re looking for a softer tortilla roll it out closer to 8  ” round.  If you are wanting a crisp taco roll it thin to 10 ” round.
  • This recipe makes a lot of rice.  That’s okay with me since I only have one meal planned to make on my food storage calendar per day and am counting on the leftovers to serve as a filler for “lunch” the next day.  I’m just telling you though … it makes a lot of rice.  (PS — it freezes great!)
  • In talking with the publisher of “The Everyday Gourmet” previous to beginning this blog I was told that there are only a few copies left of this wonderful cookbook and then it will be gone.  I put this out there to anyone who might be interested in owning a copy — hurry and do so while you still can.

In my book this recipe is used as a:

*Long Term Recipe

*3 month meal

**this recipe has not yet been added to the recipe index.  Look for it there soon!

4 Responses to “Roast Beef Soft Tacos with Multi-grain Spanish Rice”

  1. Melese August 17, 2011 at 8:42 pm #

    okay this looks delicious. my mouth is watering :)

    • Tina October 29, 2013 at 4:22 pm #

      Since pinenuts are expensive I have had luck substittuting chopped pecans in other recipes. I am interested in trying sunflower seeds which some say is an excellent sub. for pinenuts.

      • Megan October 29, 2013 at 5:02 pm #

        Good idea! Thanks for sharing!

Trackbacks/Pingbacks

  1. BBQ Chicken & Pineapple Quesadillas | My Food Storage Cookbook - March 24, 2013

    [...] tortillas turned out really good.  They were easy to roll out (a lot easier than my last flour tortillas) and they’re soft, just like the fresh ones found at the grocery store.  Well, [...]

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