Easy Barbacoa Recipe – Ankitha Gadag Original

Easy step-by-step video tutorial of how to make this delicious, spicy, beef barbacoa.

Here at Ankitha Gadag recipes, y’all know we share a deep passion for MEAT. Moving to Texas has only furthered this romance. I’ll blame it on the delicious tacos, barbeques, and various grilling tactics this part of the country is widely known for. Although, I tend to keep with the safer meats (i.e. poultry, fish, pork), I thought it was time to venture out of my comfort zone and come up with recipe inspired by my new home.

If you are like me, you are probably intimidated by cooking beef. The various cuts, length of time of cooking, etc make it seem like more trouble than worth. I am going to keep it super simple for you guys, because I have already done all the research. The cut I have chosen here was selected because:

  1. It’s not terrible fatty 2. It shreds well 3. It’s low maintenance.

It took me all of a few minutes to prep the meat and throw all ingredients into the crockpot/slow cooker. 7 hours later, meal prep was ready for the week.

I loved eating this throughout the week in various forms: Tacos, Salads, Coleslaw/BBQ style, etc.

Get creative and let me know what you think


Ingredients: 

1-2 lbs beef tri-tip roast (or shoulder)

2 dried, whole ancho chilies – deseeded/seeded (up to your tolerance of heat), stems removed

2 dried, whole guajillo chilies – deseeded/seeded (up to your tolerance of heat), stems removed

2 dried, whole chipotle pepper – deseeded/seeded (up to your tolerance of heat), stems removed

4-6 cloves garlic – skin removed

1 tbsp loosely-packed fresh thyme leaves

1 tsp cinnamon powder

1 tsp smoked paprika

2 tbsp apple cider vinegar

2 heaping tbsp of Bettter than Bouillon Chicken/Beef Base

1 cup water

salt and pepper


Steps:

  1. Blend all ingredients and make a paste
  2. Sear your meat on both sides with S&P
  3. Throw it all into your crockpot/slow-cooker and you’re done!!
  4. Enjoy!

For a step-by-step tutorial of how to make this, check out my video below: 

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Ankitha’s Roasted Tomatillo Salsa Verde

Easy tomatillo salsa with less than 5 ingredients!

ankitha_gadag_salsa

Tomatillo salsa has an extremely unique taste in my opinion. The green tomato adds a tartness to the mix that can be a little hard to handle if its not blended with the right spices. It needs balancing flavors to take the bite out of it. Originally, I had planned for this recipe with an addition of roasted spicy hatch peppers. I had never heard of hatch peppers before coming to Texas, but they are a BIG deal in the Southwest. There are entire festivals dedicated these roasting events and you can find hatch flavored anything at the grocery stores. Salsas, cornbread, biscuits,cheese, bread, etc. It only made sense that I hop on the bandwagon and incorporate them into a recipe. Unfortunate for me, my hatch peppers sat in the fridge way too long, and um, expired… so we will be omitting that today from the recipe. But, feel free to incorporate them if you are able to get your hands on some hatch peppers! Instead I used a regular tomato to balance the tartness of the tomatillo.

What you need:

  • 1 onion
  • 2 garlic cloves
  • 2-3 Tomatillos (green tomatoes)
  • 1 -2 serrano peppers (depending on your spice preference)
  • handful of cilantro
  • 1 red tomato

Method:

ankitha_gadag_veggies

 

  1. Start by setting your oven to broil, and laying all your ingredients in a tray to broil. Leave skin on everything
  2. Drizzle with olive oil, sea salt and black pepper
  3. Roast until veggies are blistered

ankitha_gadag_tomatillo

  1. Now, dispose of the blistered skin, and blend all the veggies in a blender.

ENJOY!

Cold Cucumber Soup w/ Zucchini!

Welcome to Ankitha Gadag recipes. I am your “host” Ankitha Gadag. Ankitha is the recipe curator behind all of the original recipes found here on Ankitha Gadag’s Recipes. 

Here is a cool spin (get it… cool? cucumbers? …nvm) on a recipe I posted a while back on Ankitha Gadag Recipes for a chilled avocado & cucumber soup. This recipe is great, because it’s dairy free for all my vegan friends and still has the same great flavor of cucumbers.

Check it out on the blog below!

Since the girls started school, it feels like a whirlwind of nonstop activity! It seems as though I am even more time challenged than ever before. I want to post this recipe, however, before the winter really sets in and no one can even think about making a cold soup. There is always the possibility […]

via Cold Cucumber Soup — cookingforthetimechallenged

Fresh Roasted Coffee Returns To Key West

Ankitha Gadag is a Fan of great coffee and the brewing methods that help bring out the flavors of the best coffee beans. Hey, if you’re going to invest in well sourced, great roasted coffee… why not perfect the brewing methods as well?!? Previously I posted about the drip method (How to brew the perfect cup of coffee (using coconut!)), today, I am sharing this link which is perfecting the french press method. Check it out guys!

Absolutely no greater foodie pleasure for me is a cup of perfectly brewed French-Pressed coffee from quality beans that are fresh and expertly roasted (local, didn’t sit on the grocer’s…

Source: Fresh Roasted Coffee Returns To Key West

Breakfast Veggie Scramble

How to make quick easy scrambled eggs with veggies and cheese

Despite the title, eggs are an all day food. Breakfast eggs, Lunch eggs, and Dinner eggs – this is the typical diet of my vegetarian friends. Eggs come in so many  different forms as well – scrambled eggs, eggs benedict, eggs over easy, fried eggs, omelette… the possibilities are endless. This particular recipe will hopefully inspire your creativity with eggs and help you incorporate a lot of great veggies into your diet.

Ingredients:

-Eggs (2 )

-Garlic (1 clove)

-Onion (1/4th)

-Spinach (handful)

-Bell Peppers (1/4th)

-Jalapenos (1)

-Parmesan cheese (handful)

-any other greens of your choice (kale, swiss chard, asparagus etc)

*Optional: Morningstar Veggie Sausage

scrambled-eggs-breakfast

 

Method:

  1. Start with a little olive oil. Add your favorite spices when you heat the oil. I use a dash of basil, oregano, salt, pepper, chipotle/paprika/cayenne (one of these)
  2. Once fragrant, add in your chopped vegetables. Cook for at least 5 mins20160730_101558-01
  3. Add in the eggs
  4. Make sure you are cooking on LOW heat. This is key to avoid overcooking your eggs and keeping them moist. Cook till the eggs are scrambled, but still a tad runny
  5. Now add in the Parmesan cheese. You can turn off the heat and cover till the cheese is melted