Category: Fast Food

Ingredients

Original recipe (1X) yields 8 servings

• 1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• ½ cup beef broth
• ¼ cup apple cider vinegar
• ¼ cup fresh lime juice
• 4 chipotle peppers in adobo sauce, chopped
• 5 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• ¼ teaspoon ground cloves
• 3 large bay leaves

Directions

1. Season beef chunks with salt and pepper on all sides.Dotdash Meredith Food Studios
2. Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker.Dotdash Meredith Food Studios
3. Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves.Dotdash Meredith Food Studios
4. Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks.Dotdash Meredith Food Studios
5. Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving.

Ingredients

Original recipe (1X) yields 24 servings

• 1 ½ pounds ground chuck
• ⅓ cup plain bread crumbs
• 1 large egg
• 1 (1 ounce) package dry onion soup mix
• 2 tablespoons water
• ½ teaspoon ground black pepper
• 24 small square dinner rolls

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10×15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
3. Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
4. Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

Ingredients

Original recipe (1X) yields 8 servings

• 1 ounce dried chipotle chile pepper
• 1 ounce dried ancho chile pepper
• ½ cup water
• ½ red onion, cut into small chunks
• 4 cloves garlic
• 2 teaspoons sea salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 ½ pounds skinless, boneless chicken thighs

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Place chipotle and ancho chile peppers in a shallow bowl; pour in water. Cover the bowl and let sit at room temperature until peppers are softened, 10 to 12 hours. Drain water and remove seeds from peppers.Dotdash Meredith Food Studios
3. Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.Dotdash Meredith Food Studios
4. Place chicken thighs between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.Dotdash Meredith Food Studios
5. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate in the refrigerator for at least 8 hours.Dotdash Meredith Food Studios
6. Preheat an indoor grill with top and bottom plates for medium-high heat. Remove chicken from the bag and discard marinade. Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes.Dotdash Meredith Food Studios
7. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips and serve warm.

Ingredients

Original recipe (1X) yields 4 servings

• 1 (16 ounce) can refried beans
• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 tablespoon vegetable oil
• 4 (6 inch) corn tortillas
• 8 ounces shredded Cheddar cheese
• 8 tablespoons sour cream
• 2 roma (plum) tomatoes, chopped
• 2 green onion, chopped
• 1 (4 ounce) can diced green chiles, drained
• ½ avocado, diced
• 1 tablespoon black olives, sliced

Directions

Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

Heat the refried beans.

In a large skillet, brown the ground beef. Stir in the seasoning packet.

Preheat oven to 350 degrees F (175 degrees C).

Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.

Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.

Ingredients

Original recipe (1X) yields 4 servings

For the Dry Rub:

• ⅓ cup kosher salt
• ¼ cup brown sugar
• 2 tablespoons chili powder
• 2 tablespoons freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper

For the Sandwiches:

• 2 racks baby back pork ribs
• 1 cup barbecue sauce, divided
• 4 sesame hamburger rolls, split and toasted
• 1 cup coleslaw

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
3. Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
4. Bake in the preheated oven until tender, about 2 hours and 45 minutes.
5. Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
6. Cut each rack in half. Brush both sides generously with barbecue sauce.
7. Preheat a charcoal grill for high heat and lightly oil the grate.
8. Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
9. Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

Ingredients

Original recipe (1X) yields 12 servings

• 1 pound ground beef
• 1 (1 ounce) packet taco seasoning mix, divided
• 1 (16 ounce) can refried beans
• ⅔ cup water
• 12 prepared crisp taco shells
• 2 avocados
• 1 tablespoon sour cream
• 1 fresh lime, juiced
• salt and black pepper to taste
• 12 (7 inch) flour tortillas
• 2 cups shredded Cheddar cheese
• 1 cup shredded lettuce
• 1 large tomato, chopped
• ¼ red onion, chopped
• ½ cup sour cream

Directions

1. Place the ground beef in a skillet over medium heat, and sprinkle about 3/4 of the packet of taco seasoning over the meat. Cook and stir the ground beef, breaking it up as it cooks, until the beef is browned and crumbly, 10 to 15 minutes. Drain the excess grease.
2. Mash the refried beans with the water in a small saucepan, and sprinkle with the rest of the seasoning packet. Heat the refried beans over low heat until simmering.
3. Preheat oven to 300 degrees F (150 degrees C). Place the crisp taco shells on a baking sheet, and warm them in the preheated oven for 3 to 5 minutes.
4. To make the guacamole, peel, seed, and mash the avocados in a bowl with 1 tablespoon of sour cream, the lime juice, and salt and pepper to taste, and set aside.
5. To build the tacos, spread each flour tortilla with about 2 tablespoons of heated refried beans. Wrap the tortilla gently around a crisp tortilla shell. Spread about 2 tablespoons of ground beef along the bottom of the crisp shell, and sprinkle about 2 tablespoons of shredded Cheddar cheese on top of the meat. Top the cheese with shredded lettuce, a sprinkle of chopped tomato and onion, and a dollop of sour cream and guacamole.

Ingredients

Original recipe (1X) yields 4 servings

• 8 potatoes, peeled and cut into 1/4-inch thick fries
• ¼ cup white sugar
• 2 tablespoons corn syrup
• 1 quart canola oil, or as needed
• sea salt to taste

Directions

1. Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry.
2. Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry.
3. Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes.
4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes.
6. Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.

Ingredients

Original recipe (1X) yields 2 servings

• ⅔ pound ground beef (85% lean)
• 2 cups mayonnaise
• 2 tablespoons prepared yellow mustard
• 2 tablespoons sweet pickle relish
• 1 ½ teaspoons white wine vinegar, or more to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground paprika
• 4 hamburger bun bottoms
• 2 hamburger bun tops
• 2 tablespoons minced onion, or to taste
• ½ cup shredded lettuce, or to taste
• 2 tablespoons dill pickle slices, or to taste
• 2 slices American cheese
• salt and ground black pepper to taste

Directions

1. Shape ground beef into 4 flat patties that will fit the hamburger buns. Place them on a tray lined with waxed paper; transfer to the freezer.
2. Mix mayonnaise, mustard, pickle relish, white wine vinegar, onion powder, garlic powder, and paprika in a bowl to make sauce. Refrigerate for 10 minutes.
3. Preheat a large skillet over medium heat. Toast buns in batches until lightly golden, 1 to 2 minutes.
4. Layer some of the sauce, 1 tablespoon minced onion, 2 tablespoons lettuce, and pickles on 2 bottom buns. Layer some of the sauce and remaining 1 tablespoon minced onion, 2 tablespoons lettuce, and American cheese on the other bottom buns.
5. Season patties with salt and pepper. Cook in the hot skillet 2 at a time until browned, 3 to 4 minutes per side. Place 1 patty over each bottom bun; stack and cover with top buns.

Marinade:

• 1 cup buttermilk
• 2 teaspoons kosher salt
• 1 dash hot sauce, or to taste
• 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
• 4 (5 ounce) skinless, boneless chicken breast halves

Breading:

• 1 ⅓ cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ½ teaspoons cayenne pepper (Optional)
• 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)

Wash:

• 1 large egg, beaten
• ½ cup buttermilk
• ¼ cup milk

The Rest:

• canola oil for frying
• 4 soft hamburger buns, toasted and buttered
• 6 tablespoons mayonnaise, or to taste
• 12 dill pickle slices, or to taste

Directions

1. Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.
2. Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
3. Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
4. Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.
5. Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
6. Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.
7. Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.