Chimayo chili beef cheek

beef cheek

Does this picture do this recipe justice? Probably not but it’s hard to get a picture of a burrito bowl when you just want to get it all in your stomach ASAP.

This tasty simple recipe will give you a rich and delicious mess of meat perfect for tacos, tostadas, burritos, fiesta bowls, etc.

Here’s what ya need:

Beef cheek

Chimayo Chili Blend

olive oil, to coat cheek

1 jumbo onion

2 Tablespoons masa flour

a crockpot

Coat beef with olive oil then cover with Chimayo Chili Blend. Wrap in cling wrap and throw in the refrigerator for at least 24 hours.

Dice a jumbo onion and throw it in the bottom of your crockpot. Place beef on top and cook on low for 10 hours.

After 10 hours, pour the juice into a saucepan over medium heat and stir in 2 Tablespoons of masa flour to thicken. Now combine everything back together again and enjoy!

XO

Charleston Spice Co.

Harissa Fish Tacos

Harissa fish tacos

We were in the mood for tacos the other night and after a quick brainstorming session we decided Harissa would be a fun blend to test on fish.

It was a success, the Harissa gave the fish the spiciness we were craving but it wasn’t overwhelming.

Here’s what you need:

1 lb. Mahi

1 heaping Tablespoon of Harissa

a squeeze of lime juice

Chop the Mahi into nice little chunks and throw them into a bowl. Mix in the Harissa and lime juice and let sit for about 30 mins. After that throw them into a pan over medium to high heat and cook until ready!

We’ll leave the rest up to you. We had lettuce, guacamole, salsa, cheese, and Chimayo chili blend greek yogurt  for toppings, with beans and grilled corn for sides!!

XO,

Charleston Spice Co

Harissa fish tacos