Mexican shredded beef

 

Ingredients

• 3.5-4 lb chuck roast, boneless
• 1/2 cup beef broth
• 2 Tbsp tomato paste
• 1 lime, juiced

Dry Rub Spices:

• 2 Tbsp chili powder (I used McCormick brand)
• 1/2 Tbsp onion powder
• 1-2 tsp salt *We usually use 2 tsp, or ½ tsp salt per pound of beef. But see notes first!
• 2 tsp cumin
• 2 tsp garlic powder
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper (optional, for added heat)
• 1/2 tsp paprika

Instructions

• Combine all of the dry rub spices in a small bowl, set aside. 
• In another bowl, whisk together the beef broth and tomato paste. 
• Place the chuck roast in the Crock Pot insert. Rub half of the spices on the top of roast. Flip, and rub in the other half of the spices on the top and sides. 
• Pour the broth/tomato paste mixture over the top and sides of the roast.
• Cover, and cook on low for 8 hours. 
• Check the roast is fork tender, and shreddable. (If it is still tough, cook an additional hour or more until fall-apart tender.)
• Remove the roast, and place in a large bowl. (Leave the broth in the Crock Pot.)Shred with two forks, discarding any excess fat. 
• Return the beef to the Crock pot, squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve!  (For a drier beef: Leave the beef in the large bowl after shredding, and add some reserved broth to it until desired consistency/flavor is achieved.)

My enchiladas

 *flour tortillas (I get the Costco ones you cook yourself)

*rotisserie chicken shredded

*one onion diced 

*8 oz pepper jack cheese shredded 

*8 oz Monterey Jack cheese shredded

*avocado 

* can of hatches green enchilada sauce 

*salt and pepper

*Trader Joe’s chili lime seasoning

*1/2 cup sour cream   

Cook all your tortillas and set aside. Place your chopped onion in a hot pan with olive oil, and a tablespoon of butter. Slowly caramelize your onions until they are light brown. Then add in all your shredded chicken and the shredded pepper jack cheese, and mix. I add a little bit of salt and pepper at this point. In a separate bowl- Mix your can of enchilada sauce with the half a cup of sour cream. Grease a casserole dish and add about a 1/2 cup of the sauce to the bottom of the dish. Roll your chicken mixture in the tortillas and place in greased pan. Top with the remainder of the enchilada sauce and the shredded Monterey jack cheese. Bake at 400 for about 20 minutes until the top is bubbly. Then top with your sliced avocado and a sprinkle of the chili lime seasoning

Mississippi roast

 

• 1 (3-4 pounds) chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/4 cup butter
• 4-5 pepperoncini peppers (or about 3/4 cup of chopped) 

• Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
• Cook over low heat for 8 hours. Serve with  egg noodles, rice or mashed potatoes. Enjoy!

Waffles

 

• 6tablespoons unsalted butter, more for waffle iron
• 2cups/240 grams all-purpose flour
• 1tablespoon/15 grams sugar
• 1teaspoon/8 grams baking powder
• 1teaspoon/5 grams fine sea salt
• ½teaspoon/3 grams baking soda
• 1cup plain yogurt (or see note)
• 1cup milk
• 4large eggs

1. Step 1

   Melt butter either on the stove or in the microwave. Set aside.

2. Step 2

   In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.

3. Step 3

   Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about ½ cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.

TIP

• If you don’t have yogurt (or sour cream or buttermilk will all work), substitute another 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar.

Korean short rib tacos

 

Braised Short Ribs:

4 pounds (1.8 kg) boneless beef short rib, cut into 3-inch chunks

Kosher salt and cracked black pepper 

1/2 cup (100 g) all-purpose flour, for dredging 

1/4 cup (50 g) butter 

2 tablespoons vegetable oil, such as canola or grapeseed 

2 shallots, unpeeled, large dice 

1 carrot, large dice 

1 celery rib, large dice 

One (750 milliliter) bottle dry red wine, such as cabernet sauvignon or merlot 

4 cups (946 ml) beef broth 

2 bay leaves 

2 sprigs flat-leaf parsley 

2 sprigs fresh thyme 

Korean Taco Sauce:

3 tablespoons soy sauce

3 tablespoons sugar 

2 tablespoons gochujang 

2 teaspoons sesame oil 

Assembly:

12 small corn tortillas

1 tablespoon vegetable oil 

2 pounds Brussels sprouts, thinly sliced 

1/2 yellow onion, chopped 

Kosher salt and cracked black pepper 

Shredded short rib, from above 

2 limes, cut into wedges, for garnish 

Directions

1. For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).
2. Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef. 
3. Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage. 
4. For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator. 
5. To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.   
6. Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.