Archive for category Mexican

South-of-the-Border Shredded Beef

Mexican shredded-beefThis is an easy yet incredibly flavorful recipe. It’s ideal for Tacos, Mexican pizza, or Enchiladas. The key to this dish is the use of a slow cooker, and a combination of the right spices. If you don’t want to use taco shells or flour tortillas, you can simply serve this beef on shredded lettuce, with accompaniments like sour cream, guacamole, salsa, and Queso Blanco on the side.

The best cut of beef for this recipe is a chuck roast, about 2.5 to 3 lbs. It’s best to cut it into 3 or 4 pieces before embarking on your flavorful journey, and trimming off any large pieces of fat that may be present.

Ingredients

2.5 to 3 lb chuck roast

2 tbsp olive oil

14 oz beef broth

1 yellow onion, chopped

1 tbsp dried cilantro

1/4 tsp cayenne pepper

2 Jalapeno peppers, seeded and chopped

2 tbsp chili powder

1 tbsp cumin

2 tsp coriander

3 oz tomato paste

1 tbsp garlic powder

1/2 tsp black pepper

1/4 tsp Kosher salt

Directions

Cut the chuck roast into four pieces, trimming any large pieces of fat off the meat. This will help the spices reach every area of the meat. Season with salt and pepper, and sear the meat in a skillet on high until all surfaces of the beef are browned.

Place the beef broth, tomato paste, onion, Jalapeno pepper, and the spices in the crock pot and give it a stir. Submerge the meat in the liquid.

Set the slow cooker to high and cook for four hours, then lower the temperature to “low” and cook for an additional hour or so. It’s important that at least 2-3 inches of liquid is in the crock pot throughout the cooking process. This should not be a problem with a slow cooker.

Remove the beef from the slow cooker and shred it using two forks. By now the slow cooker should automatically move to the “warm” setting. Return the beef to the liquid until ready for use.

Remove with tongs and place it on your serving tray. All I can say is “Yum!”

 

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Chicken and White Bean Chili

chicken and white bean chiliIt’s getting pretty chilly outside, and it is definitely “soup weather.” But in our house, it’s also chili weather. This is not what you’d expect for “chili” because it’s made with white beans and chicken, both ground and chicken pieces. However, it is a nice change from the traditional chili (which I also love).

Some of the spices are different. Some are the same as traditional chili. I use a combination of ground chicken and chicken thighs, so there is a variation in consistency that makes this dish very yummy.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut in bite-sized pieces

1 lb ground chicken

2 15 oz cans Cannelloni beans, rinsed and drained

2 tbsp olive oil

1 large Vidalia onion, chopped

3 Jalapeno peppers, seeded and chopped

1 yellow or orange bell pepper, seeded and chopped

2 tbsp ground cumin

1 tbsp coriander

1 tsp salt, plus more for final seasoning

2 tsp red pepper flakes

1 tbsp ancho chili powder

3 tbsp garlic, minced

2 cups frozen corn, thawed

4 cups low-sodium chicken stock, divided

1/2 cup chopped fresh cilantro

3 tbsp flour

Fresh-ground black pepper (for seasoning)

Queso Fresco or Monterey Jack Cheese (for serving)

Fresh cilantro sprigs (for garnish)

Directions

Add the olive oil to a large pan or Dutch oven and heat on medium. Then, add the ground chicken, chicken thigh pieces, yellow and orange bell peppers, jalapeno peppers, onions, garlic, and a pinch of salt and pepper. Cook for about 7 minutes, stirring frequently until the onions become soft.

Then add about a half cup of the chicken stock, along with the ancho chili powder, cumin, coriander, red pepper flakes, and flour. Turn the heat down a bit and cook for about 3 minutes, stirring a few times..

Add the rest of the chicken stock and the rinsed and drained beans, along with the cilantro. Stir to mix everything together.

You could, of course, have this dish completed in about 45 minutes if you cook this on medium-high. However, I recommend that you turn the heat to low and allow the chili to simmer for about one and a half to two hours to really allow the flavors to take hold. About 35 minutes before your chili is done, add the corn so that it heats through.

Serve the chili topped with shredded Queso Fresco or Monterey Jack Cheese. A side of white corn chips adds a nice texture!

Please remember to check the chili while it is cooking and adjust the seasonings to suit your taste!

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