This months culinary dish was difficult..Now that I think of it, the entire month of July has proven to be difficult in both the kitchen arena as well as the blogging arena.
I think I’m going to blame it on the intense HEAT of the summer time in Arizona. I really don’t want to get into to much of a whiny session on the sucky hot ass summers in that we, who CHOOSE, to dwell…
But seriously…it’s flippin hot here and honestly the extreme weather makes it most difficult to sleep, walk from the car to the office, from the car to the grocery store..yada yada yada. To top it off..it seems that once the humidity rolls in (around July) the air conditioning does not work as well so even the stores are HOT.
So yea..that’s my “excuse” and I’m sticking to it…
Cruising around the internets for a good dish I have never tried before I found a little number I thought would be a good, fresh treat for summertime dinner.
I have never been a huge fan of mixing sweet with salty but I admit this Hawaiian BBQ Beef Taquito dish intrigued my taste buds.. Why not give it a shot?
My longtime friends were my guinea pigs for this months dish..The mister and I were invited over for the evening but he had a bachelor party to go to so it was just me flying solo. I’m so glad they were so open minded and willing to let me try this out on them with no restrictions! I have such great friends! 🙂
Ingredients: as found on website:
- Simple Pineapple Salsa
- 2 cups fresh pineapple, chopped
- 1 red onion, finely chopped, divided
- 1 green bell pepper, diced
- ¼ teaspoon ground ginger
- ¼ – ½ teaspoon adobo sauce
- (from can of chipotle peppers in adobo sauce)
- ½ cup cilantro, chopped
- Taquito Filling
- 1 ½ pounds flank steak, diced*
- remaining red onion from salsa
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup barbecue sauce
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ginger
- ¼ teaspoon ground cumin
- 1 tablespoon chipotle pepper, minced
- 1 cup fresh pineapple, chopped
- 1 cup shredded cheddar cheese
Make the salsa first..Dice all the ingredients then place in the fridge to cool…maybe the freezer..ya know..if you live in ARIZONA..
Bonus about cooking for friends?? You can employ them as sous chefs! 🙂
Danny volunteered to dice the onion AND the flank steak! THANKS DANNY!
Olive oil splashed and heated in the frying pan..I added the meat, the onion and the garlic and cooked until ALMOST done. As soon as that was done, I threw in the all of the spices along with the pineapple and simmered for a couple more minutes.
So pretty and by the way…this blog is taking so much less more time than the actual production! We of course took breaks for chatting and wine drinking (I have..as you know..a very bad time concentrating so this will take the “normal” person about thirty minutes to do…me? It took about an hour)
No..big..deal..I’m used to it 🙂
I’m also not good at rolling anything tortilla related. Enter sous chef Amy Jo 🙂
Notice the rolls on the left? She started rolling them as burritos 🙂 hahah Is OK, we caught it in time and the remaining seven were rolled as taquitos..all is right with the world!
These things only need to bake at 350 for about ten minutes..then turn them over and broil for a few minutes ( I forgot this part..it’s necessary so be sure to do it)!
Add the cheese, top with the pineapple salsa and broil until cheese is melted.
As I mentioned, I’m not normally a fan of sweet and salty but THIS…is the exception. Thank you to my friends for letting me try this out on you AND for being such great sous chefs!!