Sorry guys, I know it has been forever, once again, since I have posted. Life has been so crazy! We just got back from vacation, and are trying to get caught up around here. Anyway, here is a great beef crockpot recipe. I have used this beef to go along with all the other Cafe Rio recipes, and sometimes I just make it to use in tacos or enchiladas. Any way it is served it is yummy!
What you will need:
1 boneless beef chuck shoulder roast (about 3 lbs)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch
1. Cut roast in half. Combine cumin, coriander, chili powder, salt, and red pepper in small bowl. Rub over beef. Place 1/4 cup salsa in slow cooker; top with one piece of beef. Layer 1/4 cup salsa, remaining beef, and 1/2 cup salsa in slow cooker. Cover; cook on LOW for 8 to 10 hours or until meat is tender.
2. Remove beef from cooking liquid; cook slightly. Trim and discard excess fat from beef. Shred meat with 2 forks.
3. Let cooking liquid stand for 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth; stir into slow cooker. Cook, uncovered, on HIGH for 15 minutes or until thickened. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot. Adjust seasonings. Serve as meat filling for tacos, fajitas, or burritos. Leftover beef may be refrigerated for up to 3 days or frozen up to 3 months.
Makes 5 cups filling
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