Mexican Spiced Beef Roast Food

SLOW-COOKER MEXICAN POT ROAST

Steps:

• Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
• Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

MEXICAN POT ROAST TACOS

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
• Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
• To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• To assemble the tacos:
• Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

SOUTHWESTERN ROAST BEEF

Steps:

• Stir together the salt, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne. Tie the roast with cooking twine. You can watch a quick how to video here. (Tying isn't required, but it will help ensure an evenly cooked roast.) Set the roast on a rack over a baking tray or inside a roasting pan. Use a pastry brush to coat the roast generously with the honey mustard. Place the roast fat side down and sprinkle the roast with about 1/3 of the spices. Turn the roast over, so the fat side is on top, and sprinkle the top and sides with the remaining spices. A good rule of thumb is to sprinkle the roast until the spices no longer stick to it. I used about 2/3 of the rub.
• Make sure the roast is still fat side up and cover lightly with plastic wrap and refrigerate 8 hours or overnight. Remove the roast from the refrigerator and set it on the counter about half an hour before cooking. (You can also cook it straight from the refrigerator, just expect to add a few minutes cooking time.)
• Preheat the oven to 475 degrees. Uncover the roast and place it in the center of the very hot oven. Roast for 15 minutes, then reduce the temperature to 300 degrees, continue cooking for 45 minutes, or just until the roast hits 130 degrees. Remove from the oven and let the meat rest for at least 15 minutes before slicing. Enjoy!

MEXICAN POT ROAST FILLING

Steps:

• In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese.

SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)

Steps:

• Place beef roast in a 5-quart crock pot.
• Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
• Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
• Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
• If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
• Season sauce with more salt if desired.
• Transfer the roast to a cutting board or large platter.
• Shred the meat using two heavy forks.
• Return the shredded meat to the slow cooker; cover and allow to warm.
• Serve in crusty buns.

MEXICAN BEEF SOUP

Steps:

• In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add corn and beans; cover and simmer for 15 minutes. Season with salt and pepper.

MEXICAN SHREDDED BEEF

Steps:

• Preheat oven to 300 degrees.
• In a 9×13-inch glass baking dish or Dutch oven with cover, lay sliced onions and peppers on bottom.
• Mix tomato paste, agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over the beef, then set beef over peppers and onions. Pour the beef stock around the sides of the beef.
• Cover with parchment paper and then foil, sealing tight. (Or place the cover on the Dutch oven.)
• Roast in oven for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tender. Depending on the size, grade, quality and cut of the chuck, this cooking time could be much longer, see notes. *
• With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.
• Use as a filling for a variety of Mexican or Southwestern-inspired dishes.

SPICY MEXICAN BEEF

Steps:

• Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
• Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
• Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

SLOW COOKER MEXICAN POT ROAST

Steps:

• Pat the chuck roast dry with a paper towel. In a small bowl mix the kosher salt, black pepper and smoked paprika together. Sprinkle over both sides of the chuck roast and pat into the meat.
• Heat a large skillet over medium-high heat. Add the olive oil and then add the roast. Cook on both sides until nicely browned, about 3-4 minutes per side.
• Line a slow cooker with a Reynolds Slow Cooker Liner according to the package directions. Add the onion, celery, carrots and garlic. Transfer the browned roast to the slow cooker. Whisk the water, beef bouillon, ground cumin and chile powder together and pour over the meat.
• Cook for 4 hours on high or 8 hours on low.
• Transfer the meat to a platter. Strain the broth into a jar or measuring cup and transfer the vegetables to a bowl.
• Shred the meat and mix with 1/2 cup or more of the broth, garnish with chopped cilantro if desired, and serve.

SPICY CHIPOTLE SHREDDED BEEF FOR BURRITOS OR TACOS

Steps:

• Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
• While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
• Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
• Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
• Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
• Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
• ENJOY!

MEXICAN BEEF BRISKET

Steps:

• Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.

MEXICAN BEEF CASSEROLE RECIPE

Steps:

• Preheat oven to 160⁰C/325⁰F/140⁰C Fan/Gas Mark 3. Pour 1 tbsp of the oil into a large ovenproof casserole dish or deep sauté pan and heat on a medium setting.
• Add the onions and garlic and fry gently until softened. Lift out and drain.
• Add the remaining oil and fry the beef until evenly browned. Return the onions and garlic to the pan.
• Add the pepper or chilli sauce, chilli powder and red chilli and stir well. Add the tomatoes, stock and tomato purée, stir well then bring to the boil.
• Add the red pepper, paprika, oregano and kidney beans and stir well, cover and place in the oven.
• Cook for 3 - 3 ½ hours or until the beef is very tender. Check the casserole from time to time to ensure it does not dry out - add more stock if necessary.