26 April, 2015

Beef Fillings for Latin Dishes Using Your Slow Cooker

This filling may be used in dishes such as burritos, tostados,enchiladas, or Mexican Lasagna. America's Test Kitchen Editors say this filling may be stored in the freezer for up to thirty (30) days. When reheating from the freezer, allow the filling to completely thaw before using.

On the side, try Mexican Rice.



Smoky Shredded Chipotle Beef  Filling (slow cooker) ingredients (14)
Makes about 4 cups, or
About 6 servings of (2/3 cup each)
2 white onions, minced
1/3 cup chili powder
3 Tbsp minced canned chipotle chiles in adobo sauce
2 Tbsp vegetable oil
6 garlic cloves, minced
1 jalapeño pepper, stemmed, seeded, and minced (reserving some seeds for increasing heat intensity, as desired)
1 Tbsp roasted garlic tomato paste
1 Tbsp ground cumin
1 (15-oz) can tomato sauce
2 tsp light brown sugar
1/2 tsp liquid smoke
3-lbs. boneless beef chuck roast, trimmed and halved
Salt
Pepper


Smoky Shredded Chipotle Beef  Filling (slow cooker) directions
Heat aromatics in microwave
In a microwave-safe bowl, combine the first eight (8) ingredients (onions through tomato paste) and heat until the vegetables are softened, about five (5) minutes. Stir occasionally.

Spoon into the slow cooker.


Prepare braising sauce
Stir the tomato sauce, sugar, and liquid smoke into the slow cooker.

Season beef with salt and pepper and nestle it in the slow cooker. Spoon over the tomato braising sauce, being careful to evenly coat all of the meat.


Simmer in slow cooker
Cover and cook on Low until meat is tender, about nine to eleven (9 to 11) hours, or on High setting for five to seven (5 - 7) hours.

When meat is tender, transfer it to a large bowl and let it cool slightly before shredding with two forks, tines down.

Meanwhile, allow braising liquid to settle for about five (5) minutes before using a large spoon to remove fat accumulated on the surface. Then, measure out 1 cup of the braising liquid to moisten the cooked meat.


Finish and serve or store
Toss shredded beef with the 1 cup of braising liquid, adding more, a little at a time, as may be needed to keep it moist and flavorful. Season with salt and pepper to taste.

Either serve filling warm now for burritos, tostados,enchiladas, or Mexican Lasagna, or store in airtight container(s) for up to three (3) days in the refrigerator, or thirty (30) days in the freezer. When reheating from the freezer, allow the filling to completely thaw before using.


Slightly adapts the Editors at America's Test KitchenSlow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (Stated 1st Edition) (Boston: Boston Common Press, 2011), 206 - 207.


Index
beef
Crock-Pot
Latin / Latin-style

Page Last Modified 25 May 2015

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