I started with this package of frozen “seasoned shaved beef slices” You could probably fry up some flank steak or any kind of thin shaved or sliced beef. Use your imagination.
I was out of Rice-a-roni, so I looked up a recipe for a copy version, tweaked it to my taste buds and went at it.
Then I put some corn tortillas right the burner of my gas stove, added some of the beef, the homemade rice, and there you have it. A new creation!
Oh. The dipping sauce. Really, really hot. Don’t dunk. Dip lightly. Or put less hot stuff in it. But it is supposed to be a little spicy, so don’t take it all out.
4 tbsp butter
2 c. rice
1 c. angel hair, vermicelli or spaghetti pasta, broken into very small pieces
¼ c. parsley
8 tsp. beef bullion powder
1/4 chopped onion
1 clove crushed garlic
¼ tsp. thyme
4 1/2 cups hot water
Melt butter, add in rice and pasta, brown.
Heat water in microwave, add beef bullion powder and spices to it. Add to browned pasta/rice mixture slowly. Bring to a boil. Turn down to simmer, cover until pasta/rice soaks up the liquid.
Spicy Dipping Sauce
1/2 CUP Apple juice
2 TBSP Soy sauce
2 TBSP Apple Cider Vinegar
1 TBSP Chili Sauce or hot sauce
2 Garlic Cloves, minced or 1/2 TSP Garlic Powder
1 TSP dried, crushed Chilies, finely crushed
1/4 TSP White Sugar
Pinch of Pepper
Combine ingredients in a small saucepan. Heat until simmering. Cover. Simmer for 10 minutes. Serve at room temperature. Makes 1/3 CUP sauce.