Monday, August 25, 2014

Green Chili Desabrada

For Sunday dinner, Mom prepared this shredded beef recipe from a recent Penzey's catalog. Another hit as far as my appetite and palate goes. The recipe comes from a Penzey's reader, Shari, who notes that she likes to use a mix of different grilled chilies: anaheim, jalapeno, etc. Mom served this with tortillas, black beans, tomato, cheese, avocado, shredded lettuce, sour cream, salsa.

1 3-4 lb beef roast (advises to use sirloin tip roast, but that any pretty lean roast will do)
1 10 oz can green chilies 
2 T minced garlic
1-1 1/2 T salt
1 T fresh cilantro leaves, minced
4-5 large fresh tomatoes, finely chopped, or 1 29 oz can chopped tomatoes
2 large onions, chopped
1 T ground cumin
1 T fajita seasoning
1/4 -1 t black pepper, or to taste

Start early in the morning you plan to serve the meat. Cook the roast in a slow cooker with 1/2 c water on high for 6 hours.

Shred/cut the beef into thin strips. Remove and discard any fat or bones.

Add all remaining ingredients.Turn the slow cooker on low, cook all day (8 or more hours). Stir occasionally. You could instead cook on high 4-5 hours.

Meat in 350 degree oven (with 1/2 c beef broth, in deep casserole, cover with foil) 10 hours before meal; 4 hours in, shred the meat and add the vegetables, put back in oven approx. 6 more hours.

4 oz has: 260 cal, 10 g fat 8 g carb, 2 g fiber, 30 g protein.

No comments: