Filed under: Mexican | Tags: beef, cooking, enchiladas, family, Food, green sauce, mexican food, Recipes, salsa verde, shredded beef, shredded beef enchiladas
Juicy shredded beef with the flavors of Mexico all wrapped into a corn tortilla and smothered in green sauce and cheese. I’m topping mine with shredded lettuce, diced tomato, more cheese and green sauce. Add some rice and beans and you’ll think you’re in a Mexican restaurant, enjoy!
Ingredients: Shredded Beef
2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top or bottom round )
1 1/2 tbsp. salt
1 tbsp. pepper
1 tbsp. cumin
1 1/2 tbsp. chili powder ( light or dark )
4 cloves fresh garlic ( minced or crushed )
4 bay leaves
1 onion ( small dice )
1 green chili ( small dice )
water ( to cover meat )
Method: Shredded Beef
Trim off most of the fat from your roast and cut into big chunks, about 2in. Dice your onion and green chili into small pieces.
Add your meat and all seasonings to a large stock pot or Dutch oven and pour in enough water to cover by about 1/2 inch.
Bring it to a boil and then reduce heat to medium to medium low. You’re looking for a low boil. Place the lid on, cracked, to allow steam to evaporate. simmer this way for about 4 hours, stirring occasionally.
After about 3 hours the meat should be starting to break up. After about 4 hours most of the liquid should have evaporated and you can use a wood spatula to finish shredding the meat. If there is still too much water, simply turn up the heat and boil off the remaining liquid until the desired consistency is reached. Remove from heat and cool slightly, the meat should absorb any residual liquid. It’s ready for assembly.
Ingredients: Tortillas
24 6in. corn tortillas
1 1/2 to 2 cups oil ( for frying )
Method: Tortillas
Add your oil to a small skillet and heat to 350 degrees. Carefully place 1 tortilla into your hot oil and fry for about 30 seconds a side and transfer to a plate. At this point all you’re doing is making the tortillas pliable enough to roll.
Continue frying your tortillas and stacking them on the plate until all of your tortillas are done. With a pair of tongs, gently flip the stack over to allow the oil to drain evenly. They’re ready for assembly.
Ingredients: Shredded Beef Enchiladas
shredded beef
tortillas
8 oz. shredded cheese ( I’m using Monterrey Jack )
30 oz. can green sauce ( medium )
Method: Shredded Beef Enchiladas
Ladle about 8oz. of the green sauce into the bottom of a baking dish and spread to coat the bottom. This will keep the enchiladas from sticking.
Add about 2tbsp. of the shredded beef in a line across and just above the center of the tortilla and roll it up. Place in your baking dish to start forming a row. Continue until your baking dish is full. Their should be enough to make 2 pans (12ea.)
Ladle more of the green sauce over the top, just enough to coat the tortillas. Sprinkle with cheese and bake in a 350 degree oven for about 20 to 30 minutes. Remove, add whatever toppings you like and serve.
Suggested toppings:
Shredded lettuce, diced tomatoes, shredded cheese, guacamole, sour cream, pico de gallo, olives etc.
These enchiladas have that great Mexican flavor I’m sure you’ll enjoy. The toppings are of course optional and really compliment that awesome enchilada flavor. Add rice and beans and you have a fantastic restaurant quality meal.
Enjoy and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Country, Slow Cook Recipes | Tags: baked beans, barbecue beans, beans, chicken, cooking, family, Food, fried chicken, potato salad, Recipes
Crispy and flavorful on the outside and tender and juicy on the inside. Fried chicken is a southern favorite and I’m sure your gonna love this! Served with barbecued beans and potato salad. This recipe is perfect for picnics or a fabulous meal at dinner time.
Ingredients: Fried Chicken
3lbs. chicken ( I’m using drumsticks and thighs )
1qt. buttermilk
2-2 1/2 cups flour
1 1/2qts. corn oil ( for frying )
2 tbsp. salt
2teas. pepper
1/2 teas. dry thyme
2 teas. dry oregano
2 teas. garlic powder
1 tbsp. onion powder
1 tbsp. dry parsley
1/2 teas. dry sage
1 teas. paprika
1/2 teas. dry marjoram
Method: Fried Chicken
Start by thoroughly washing your chicken. Add it to a big bowl and pour the buttermilk in to cover the chicken. Let it soak, refrigerated, for 6 to 8 hours or overnight to give the buttermilk a chance to soak into the meat.
After your chicken has soaked bring it out of the refrigerator to warm up to room temperature ( about 30 to 45 minutes ). While the chicken is coming up to room temperature add the flour and all of the seasonings to a medium size mixing bowl or deep dish plate and mix well.
Set up a “frying station”. You will need a large clean plate or baking dish and rack to place your fried chicken, and, a pair of tongs. Oil in a deep pan heated to 350 degrees ( you want it deep enough to where the oil only goes half way up the side but with enough oil to completely submerge the chicken, 4 to 5qt. should work.) And of course the chicken and the seasoned flour. It should look something like the picture above.
When you’re set up add one or two pieces of chicken into the flour and completely coat all sides. Shake off any excess flour and carefully place it in the hot oil and fry for about 10 to 12 minutes or until golden brown. Do not over crowd the pan as it will lower the temperature of the oil and not cook the chicken properly, two pieces at a time is good. Place them on your cooling rack. Continue until all of your chicken is cooked. A good way to tell if your chicken is fully cooked is to slice into a thick piece. If the juices run clear, it’s fully cooked. If it’s still a little pink you can place it in a 250 degree oven for about 20 to 30 minutes to finish it off. It’s ready.
Ingredients: BBQ Beans
2 cups dry pinto beans
1 cup dry kidney beans
water
1 meaty ham bone or hamhoc (I used the ham bone)
1 stalk celery ( small dice )
4 cloves fresh garlic minced or crushed
1 small onion ( small dice )
1/2 green pepper ( small dice )
2 tbsp. salt
1 teas. pepper
1 tbsp dry oregano
1/4 teas. dry thyme
4 tbsp. brown sugar
1 tbsp. yellow mustard
4 oz. barbecue sauce ( your favorite )
Method: BBQ Beans
Wash and sort through your dry beans and remove any pebbles or stones. Add them to a large stock pot and cover with about 10 cups of water. Refrigerate for at least 8 hours, overnight works great. I just soak them in the pan I will be using to cook them ( 8-10qt. stock pot or dutch oven ).
After soaking, strain and rinse them again. Pour them back into your pan and add 10 more cups of fresh water and all of the ingredients. Bring to a boil and then reduce the heat to simmer, about a low to a medium low heat. Simmer with the lid cracked for about 4 to 5 hours, stirring about every 1/2 hour or so. They will be done when almost all of the liquid is gone.
Remove your ham bone or hamhoc and pick off the meat. Cut or shred it up and add it back to your beans ( if desired ). Your beans are ready.
Ingredients: Potato Salad
2lbs russet potatoes ( peeled and cubed 1/2in. )
1 stalk celery ( small dice )
1 carrot ( shredded )
1/3 green pepper ( small dice )
1/4 cup onion ( about 1/4 onion, small dice )
1/4 dill pickle ( small dice )
2 teas. fresh parsley
3/4 cup mayonnaise
1 tbsp. mustard
salt and pepper to taste
water
Method: Potato Salad
Add your diced potatoes to a pot and enough cold water to cover by about an inch. Add a little salt to the water also. Bring it to a boil and boil for about 5 to 8 minutes or until a fork can be easily inserted. Remove from heat and drain. Refill and drain your pot a couple of times with cold water. This will stop the cooking and cool off your potatoes.
Add them to a large mixing bowl with all other ingredients and gently stir to to combine being careful not to break up the potatoes too much. Refrigerate for at least 30 minutes to let the flavors blend together. It’s ready.
Now all that’s left is to make up your plates. The crispy coating of the chicken has great flavor and and the inside is tender, juicy and delicious. The beans have a wonderful semi smokey and barbecue taste you’ll love and the potato salad rounds out the dish with a nice refreshing flavor…. wonderful!
Thanks for stopping by and I know you’re gonna love it… HAPPY COOKING!
David
Check our our online cookware store at www.onestopcook.com
Filed under: Country, Recipes | Tags: beef, cooking, family, Food, green chili, grilled sandwiches, Recipes, roast beef, sandwich
Tender slices of roast beef piled high with melted jack cheese topped with and onion and green chili relish. If you like grilled sandwiches you’ll love this. Add some french fries or potato salad and you have a great lunch or dinner.
Ingredients: Roast Beef
3lb. beef round tip roast ( boneless )
1 tbsp. salt
2 teas. pepper
2 teas. garlic powder
1 tbsp. onion powder
2 tbsp. olive oil
Method: Roast Beef
Add your salt, pepper, garlic powder and onion powder to a small bowl and mix well. Sprinkle the seasoning on all sides of your roast and either pat or rub it in to the meat. Preheat your oven to 350 degrees.
Heat an oven safe skillet to high heat and add the olive oil. As soon as it starts to smoke, carefully place your roast in the pan and cook for 3 to 4 minutes a side or until it has a good sear.
Transfer your skillet with the roast to your preheated oven and roast for 50 to 60 minutes or until it reaches an internal temperature of about 145 degrees. Remove it from the oven and transfer your roast to a plate ( save the skillet ) and tightly cover the meat with foil. Your roast will continue to cook using carryover cooking and should reach about 155 degrees which will give you a medium rare roast. Let your roast rest and cool for about an hour. This will give the juices in the roast a chance to redistribute into
the meat. After cooling it will be ready to slice. Slice it as thin as possible and against the grain of the meat. It’s ready for sandwiches. There should be au ju ( meat juice ) that collected on the bottom of the plate, save and set it aside. You will be using the pan drippings and juice to saute the veggies. Remove all the grease except about 1 tbsp. from your pan before adding your juice. This will give it the flavor without the greasiness.
Note: The “grains” of the meat are the lines that can be seen running through it. If you slice paralell with those lines the result is long stringy slices. Slicing straight across those lines will cut those fibers. Think of a plate spaghetti noodles, if you cut them lengthwise you’ll still have long pieces if you cut them in half you’ll have shorter pieces making it easier to eat. The more the noodles are cut the smaller the pieces. The same thing happens when you are slicing your roast.
Ingredients: Green Chili and Onion Relish
1/2 onion ( sliced )
2 green chilis ( sliced )
pan drippings
Method: Green Chili and Onion Relish
Place the skillet used for the roast back on the burner ( after removing most of the grease ) and heat to medium heat.
Add your chilis, onions and beef juice to it and saute for 5 to 8 minutes or until tender, add water or stock if needed.
Remove from heat and transfer to a bowl and set aside, covered, until your meat is ready for sandwiches.
Ingredients: Sandwiches
8 to 12 slices of a good dense bread ( I’m using potato bread )
sliced roast beef
green chili and onion relish
8 to 10 oz. Monterey Jack cheese ( sliced )
butter or margarine for bread
Method: Sandwiches
If you have an electric griddle, heat it to 350 degrees. If not heat a large skillet or griddle that can be placed on two burners to about medium to medium low heat.
Butter all of the bread like you would for toast and place them buttered side down in the pan or on the griddle. Place your sliced cheese on the tops of all of the bread. Add the roast beef to half of the bread ( bottom ) and the relish to the other half ( top ). Try to work as fast as possible to build your sandwiches.
After the ingredients have been placed on the sandwiches, place the top halves onto the bottom halves.
Using a spatula, press the tops down gently so they stick to the bottom half.
Flip the sandwiches over once or twice so not to burn the bread and grill until the cheese starts to ooze out, that’s the sign they’re ready.
Remove to a plate, slice in half if desired and dig in! Makes 4 to 6 sandwiches.
I’m having mine with potato salad but french fries or baked beans are also great sides you can have with them.
Grilled sandwiches have been a favorite of mine for years. Anything you can put between two pieces of grilled bread is a winner in my book and these are definitely tasty. The roast beef just melts in your mouth, the cheese is nice and gooey, the flavors of the onion and green chili relish is a perfect match and the crispy crunch of the grilled bread…not your ordinary sandwich.
Thanks for stopping by, have a great day and HAPPY COOKING!
-David
Check out our online cookware store at www.onestopcook.com
