Number Of Ingredients 13 Steps:
To a pot add your beef, onion, 2 cloves garlic, and salt to taste. Fill with water until just covered. Cook until tender approx 1.5-2 hours on the stove, 4-5 in a slow cooker on high or 7-8 on low. While the meat is cooking, to a pot add the jalapeños, tomatillos, 1/4 of an onion, 1 clove of garlic and about 1 1/2 cups of water. Once the tomatillos change color from green to a greenish-brown, remove them from the cooking process. Set them aside on a plate or dish. Do not let them overcook, they will turn bitter. You can remove the onion and garlic at this time too. Let the jalapeños cook for another 5 minutes and turn off the heat. Blend jalapeños (stems removed), garlic, onion, tomatillos, handful of cilantro, 1 tsp of salt and 3/4 cup of the cooking liquid. Blend until smooth about 30-45 seconds. Set your salsa aside until we’re ready to use. When your meat is ready and tender pull it out of the hot cooking liquid and shred it with a fork. To a frying pan add 1 tablespoon of oil and your shredded beef. Stir the beef in the oil for 1 or 2 minutes. Add approx 1.5 cups of the green salsa to your shredded beef and stir to combine. Add more as needed or desired. Cook for approx 10 minutes so that all the flavors combine. You can now enjoy as a taco, burrito, or with some beans and rice.
Time 4h Yield 6 Number Of Ingredients 3 Steps:
Place the chuck roast in the bottom of the crock pot. In a bowl, combine the salsa and taco seasoning. Pour over the roast. Cover the crock pot and cook on low for 4-6 hours, or until the meat shreds easily with a fork. Shred the roast and stir back into the liquid in the crock pot. Mix well then use in your favorite recipes such as tacos, quesadillas, tostados, etc.
Time 8h5m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast. Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.
Time 6h10m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Place beef in Crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 6-8 hours until beef is tender. Remove and shred, using 2 forks to pull apart. Return meat to Crockpot and stir to combine meat and liquid. Serve as a filling for tacos, burritos, chalupas. Serve with cheese, guacamole, sour cream, lettuce, etc.
Time 2h15m Yield 4-6 servings. Number Of Ingredients 10 Steps:
In a large skillet, brown beef in oil; drain. Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil. , Reduce heat; cover and simmer for 2 hours or until meat is tender. Stir in cilantro and lime juice; heat through. Serve over rice.
Time 8h15m Yield 8 servings. Number Of Ingredients 7 Steps:
In a 3-qt. slow cooker, combine the beef, salsa, brown sugar, soy sauce and garlic. Cover and cook on low 8-10 hours, until meat is tender. Using a slotted spoon, serve beef with rice and, if desired, sliced jalapeno peppers. Freeze option: Freeze individual portions of cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.
Time 2h40m Yield 6 Number Of Ingredients 26 Steps:
Prepare spice rub: Combine chili powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl. Rub 1 tablespoon of the spice rub on each side of the chuck roast. Set remaining spice rub aside for later. Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm. Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, 1/2 cup chopped tomato, orange juice, lime juice, and remaining spice rub. Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board. Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth. Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed tomato sauce. Add more, if desired, to adjust the consistency. Refrigerate any unused tomato sauce in a sealed container for another use, if desired. To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with layers of shredded beef mixture, lettuce, Cheddar cheese, and reserved chopped tomatoes. Drizzle with salsa and add a dollop of sour cream and guacamole. Garnish with cilantro and serve with lime wedges.
Time 1h45m Yield 4 Number Of Ingredients 16 Steps:
Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove roast from pot and shred meat with 2 forks. To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.
