12 flour or corn tortillas (6 to 7 inches), warmed (we used corn tortillas)
1 cup shredded Cheddar or Monterey Jack cheese (we used finely shredded pepper jack cheese)
1 cup chopped tomato*
¼ cup chopped cilantro*
1 ripe avocado, peeled, pitted and diced
Take a slow cooker (we used a 6-quart slow cooker) and spray the inside of it with cooking spray. In a small container, mix together the chili powder, cumin, salt and cayenne pepper. Take the spice mixture and rub it all over the roast. Take the onion and garlic and place it in the bottom of the slow cooker. Place the meat on top of the onion and garlic. Spoon ½ cup of the salsa over the meat, putting the lid on the slow cooker afterwards. Let it cook on LOW for 8 to 9 hours or on HIGH for 3 ½ to 4 ½ hours on HIGH or until the meat’s very tender (we cooked ours on LOW).
Take the meat out of the slow cooker and place it on a plate. Shred the meat using two forks. Skim off and throw away any fat from the juices you can, placing the meat back in the slow cooker afterwards, mixing well. Place the meat on the warmed tortillas, topping the meat with the cheese, tomato, cilantro and avocado. Fold it up to wrap** and serve with the remaining salsa.
*We decided to use some pico de gallo instead.
**It’s easier to eat this like a taco instead of a wrap. Maybe if the tortillas had been bigger we would’ve done wraps.
They called this a wrap but we call it delicious no matter how you eat it ! Even though we increased the cayenne, the other flavors still came through in the meat. The pico de gallo brought a freshness to the dish and the avocado added a nice creamy goodness. The salsa is already delicious all on its own so naturally it only made the wrap taste even better !
1 teaspoon ground black pepper (we used freshly ground black pepper)
2 tablespoons canola oil
3 teaspoons ground ancho chile pepper
¾ teaspoon ground red pepper
¾ teaspoon garlic powder
1 cup beer (we used Budweiser)
½ cup chili sauce (we used Heinz Chili Sauce)
1 medium yellow onion, cut into ½-inch-thick slices
Crackers, Cheddar cheese, and pickles to serve (we didn’t use any of those)
Take a 6-quart slow cooker out and spray the inside of it with cooking spray.
Trim away any excess fat from the brisket until you’re left with a ½-inch thick layer (the way ours came in the package, it looked like it was already cut down to ¼-inch). Make several ¼-inch-deep cuts in both sides of the brisket, rubbing the brisket with salt and pepper afterwards.
Take a 12-inch cast-iron skillet or grill pan out (we went with the skillet) and brush the inside with the oil. Preheat the skillet to medium-high, turning the heat down to medium afterwards. Place the brisket in the skillet, cooking until it’s browned, for 2 to 3 minutes per side (we seared the brisket on all sides). Turn the heat down if needed while browning the brisket. Place the brisket in the slow cooker afterwards.
In a small bowl, mix together the ground ancho, red pepper and garlic powder. Sprinkle this onto the brisket, turning the brisket so the spice mixture can be applied all over. Make sure the brisket is facing fat-side up after the spice is done being spread all over. Pour the beer and chili sauce in around the brisket. Add the onion to the skillet, cooking it for 1 minute per side or until browned. Place the onion slices in the slow cooker, putting the lid on afterwards. Cook until the brisket is tender, 5 on HIGH or 8 hours on LOW (we cooked ours on LOW).
Take the brisket out of the slow cooker and place it on a cutting board. Let the brisket rest for 15 minutes before slicing into it. Serve with the onions, cooking liquid, crackers, cheese and pickles.
This is the first time we’ve ever worked with brisket and we loved it ! The meat was so tender and the fat just melted in your mouth. There is a nice level of heat in this but otherwise it’s hard to pick out one distinct flavor, you just know that you want to keep coming back for more ! We know that typically brisket is something you typically cook on the grill but the weather forecast wasn’t looking good and when we came across this recipe, we just had to try it ! It just sounded so d@#n good and we were right ! A nice alternative way to have brisket if the weather’s bad or you don’t have a grill.
We got this recipe from Taste of the South.
We weren’t paid in any form to promote Budweiser, Heinz or Taste of the South.
Chopped fresh cilantro and lime wedges to serve with the finished enchiladas (we didn’t use them)
Move your oven rack down to the lower-middle position before preheating the oven to 300 degrees. Using paper towels, pat the cubed beef dry before seasoning the beef with salt and pepper. Take a large Dutch oven out and pour 1 tablespoon of the oil in, setting the heat to medium-high. Once the oil’s hot enough for it to just start smoking, add half of the beef in, turning the meat when necessary so that all sides get browned (the original recipe says it should take 8 minutes for this to occur but it’s better to go based off the look of the beef rather than the time). Take the browned meat out and place it in a bowl. Pour the remaining oil and repeat the process with the second half of the meat, adding it to the bowl as well once it’s browned.
Pour off all but 1 tablespoon of fat from the pot (we left all the fat in). Toss in the onions as well as ½ teaspoon of salt and stir occasionally for 5 to 7 minutes or until the onions have softened. Now add in the chili powder, cumin, coriander, cayenne and ¼ teaspoon of pepper, stirring constantly for 2 minutes or until the spices get slightly darkened and become fragrant. Add in the garlic and continue stirring constantly for 30 seconds or until fragrant. Stir in the tomato sauce* and wine, scraping up any browned bits from the bottom. Wait for the dish to come up to a simmer (shouldn’t have to wait long).
Carefully add the beef back into the Dutch oven along with any accumulated juices from the bowl. Bring the dish back up to a simmer, putting the lid on the Dutch oven afterwards. Take the Dutch oven and place it in the oven to cook for 2 to 2 ½ hours or until the meat is tender. Once tender, take the Dutch oven out and scoop the beef out, placing it on a plate afterwards.
Move the oven rack up to the middle position and turn the oven temperature up to 375 degrees. Take a 13- x 9-inch baking dish out and grease the inside of it (we used nonstick cooking spray). Take ¾ cup of the sauce from the Dutch oven and spread it out over the bottom of the greased baking dish. Leave the baking dish off to the side for now.
Once the meat’s cooled down enough for you to handle, shred it into bite-size pieces, placing the shredded pieces in a large mixing bowl. Add ¼ cup of the sauce as well as 1 cup of the cheese to the bowl and mix until everything’s combined.
Spray the tortillas on both sides with vegetable oil spray and lay them on a rimmed baking sheet, placing them in the oven just long enough to get them warm and pliable, roughly a minute (we just warmed up or tortillas in a skillet). Spread the tortillas out on a counter and place 1/3 cup of the meat mixture in the center of each tortilla. Tightly roll up the tortilla and place it seam-side down in the baking dish.
Take the remaining sauce in the Dutch oven and pour it over the enchiladas, making sure to spread the sauce out evenly over all of them. Sprinkle the remaining cheese over the enchiladas and cover the dish tightly with aluminum foil. Place in the oven and cook for 20 to 25 minutes or until the enchiladas are heated through and the cheese on top has melted. Serve with cilantro and lime wedges and enjoy !
*The dish becomes a vicious bitch at this point, the sauce will start bubbling and shooting out EVERYWHERE ! It got on the counter, the stovetop, the floor and especially on us (mommy almost shot in the eye by the sauce) so be careful during this part and also make sure you’re not wearing anything you’re not okay with getting stained. Take a look for yourself:
We will say that the dish is worth the mess though !
(We just wanted to show you the awesome fat distribution in the chuck-eye roast.)
So we messed up some. We were trying to clean up as we went while making this and since we didn’t read through all the way, we actually threw away the remaining sauce after getting the ¾ cup needed in step 4. We had some leftover shredded beef though and spread that out over the enchiladas to keep them from drying out in the oven. While they still tasted delicious, we know they would’ve tasted and looked even better had we been able to use the sauce instead. We’ll make this again in the future so we can take a picture and show you what it’s really supposed to come out looking like.
3 Tbsp. minced canned chipotle chiles in adobo sauce
2 Tbsp. vegetable oil
6 garlic cloves, minced
1 jalapeño chile, stemmed, seeded, and minced (we left the seeds in)
1 Tbsp. tomato paste
1 Tbsp. ground cumin
1 (15-oz.) can tomato sauce
2 tsp. packed light brown sugar
½ tsp. liquid smoke (we used mesquite)
1 (3-lb.) boneless beef chuck-eye roast, trimmed and halved
Salt and pepper (we used Kosher salt and freshly ground black pepper)
12-18 (6-inch) corn tortillas, warmed
Toppings (optional): sour cream, chopped onion, chopped cilantro, thinly sliced radishes and/or lime wedges (we tried it with radish slices, radish slices and pico de gallo, and tried a few tacos that only had avocado slices as a topping)
Take a large microwavable container and add the onions, chili powder, chipotle, oil, garlic, jalapeño, tomato paste and cumin to it (the directions don’t say to but we mixed everything together once it was all in the container). Microwave for 5 minutes, stirring occasionally or until the onions have softened*. Once the onions have softened, place the mixture into the bottom of a 5 ½- to 7-quart slow cooker. Season the beef with salt and pepper (we did so on both sides) and put it in the slow cooker afterwards.
Put the lid on the slow cooker and let it cook until the beef is tender, either 9 to 10 hours on LOW or 6 to 7 hours on high (we cooked ours on low heat).
Once the beef is tender, take it out of the slow cooker and put it in a large container, letting it cool a little. Using two forks, shred the beef into bite-size pieces, tossing out any excess fat pieces (we did try a piece of fat before throwing the rest away and it was so tender, it melted like butter in your mouth). Skim any excess fat from the surface of the sauce left in the slow cooker (we didn’t do that).
Stir 1 cup of the sauce in with the beef, adding in more if the beef starts to look dried out (honestly we just added our shredded beef back into the slow cooker with all of the sauce, stirring to combine). Season with salt and pepper if you think it needs it (we didn’t think it needed any more salt and pepper). Serve with the warmed tortillas and leftover sauce (and the optional toppings if you’re using any of them).
*After 7 minutes in the microwave, our onions were still crunchy but we decided to move on.
The chili powder flavor really comes through in this dish. The beef and onions were so tender by the end of the cook time. You really can’t go wrong with any of the toppings. The various toppings we tried all worked harmoniously together flavor-wise with the beef and most of the toppings added some nice contrasting textures to the dish.
We got this recipe from America’s Test Kitchen.
We weren’t paid in any form to promote America’s Test Kitchen.
6 Tbsp. soy sauce (we used reduced-sodium soy sauce)
3 Tbsp. fresh lime juice
1 tsp. dried crushed red pepper
8 tsp. minced garlic
4 Tbsp. peanut oil, divided
1 (10-oz.) sirloin steak, thinly sliced across the grain (we used 1 lb. of beef stir-fry meat)
1 lb. fresh green beans, cut into 2-inch pieces
2 red bell peppers, cut into ¼- to ½-wide strips
2 tsp. cornstarch
3 cups hot cooked rice
Mix the first 5 ingredients together in a large resealable plastic bag, whisking in 3 tablespoons of the peanut oil afterwards. Add the steak into the plastic bag, sealing the bag afterwards. Let the beef marinate at room temp. for 15 minutes.
Take the steak out of the marinade, reserving the marinade afterwards. Take a wok (we used a large skillet) and pour in the remaining peanut oil, setting the heat to medium-high. Once the oil’s hot, add the beef in, stirring occasionally for 1 ½ minutes or until the beef is browned. Take the beef out and transfer to a plate. Add the green beans and bell peppers to the wok, stirring constantly for 3 minutes.
Whisk the cornstarch into the marinade, stirring until fully combined. Pour the cornstarch mixture into the wok with vegetables, stirring constantly for 30 seconds or until the sauce looks like it’s thickened. Add the steak back into the wok, continuing to stir for another 30 seconds, mixing everything together. Take the skillet off the heat and serve the beef mixture over rice.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Southern Living.
1 lb. beef flank steak, cut into thin bite-sized strips (we used 1 lb. of stir-fry beef)
¾ cup Green Giant Frozen Sweet Peas (any brand is fine)
½ cup chopped carrot
¼ cup sliced green onions (¼ to ½-inch pieces)
¼ cup purchased Szechuan stir-fry sauce
½ cup chopped peanuts
Cook the rice in the water as directed on the package that the rice came in (we followed the package’s directions on how much water to use as well since it was different from the 2 cups listed in this recipe).
While the rice is cooking, take a large skillet out and pour the oil into it, setting the heat to medium-high. Once the oil’s hot, add in the beef, stirring it around until the beef looks nice and browned.
Now toss the peas and carrots into the skillet, stirring for 4 to 5 minutes or until the vegetables feel tender.
Mix in the cooked rice, green onions, and Szechuan sauce into the skillet mixture, turning the heat down to medium-low afterwards. Cook the fried rice for an additional 5 minutes or just until heated throughout, stirring now and then. Pull the skillet off the heat and sprinkle with peanuts afterwards.
Overall, this is an easy dish to make. You can add the peanuts if you want to, it’ll add some more texture to the dish but the fried rice is still delicious even without the peanuts. The dish does have some heat to it but not enough to make your mouth feel like it’s on fire ! If you’d like it spicier though, simply pour some more Szechuan sauce over your portion.
Recipe source unknown.
We weren’t paid in any form to promote Green Giant.
Start off by making the hoisin sauce. Take a saucepan out and add all the hoisin sauce ingredients into it, setting the heat to medium. Constantly stir the ingredients until the peanut butter and molasses have blended into the sauce. Take saucepan off the heat and let it cool at room temperature for 5 minutes.
In a small mixing bowl, add the following ingredients, stirring until smooth: soy sauce, sugar, cornstarch, dry sherry, rice vinegar, sambal oelek, salt, and 2 teaspoons of the hoisin sauce you just made.
Take a large nonstick skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the ginger, garlic and beef, cooking for 2 minutes or until the beef is browned*. Add the green onions in, stirring frequently for 30 seconds. Pour the soy sauce mixture into skillet, stirring constantly for 1 minute or until the sauce has thickened**.
*The beef for some reason seemed to be getting boiled rather than sautéed so we drained the oil when there was 30 seconds to a minute left on the cook time and continued cooking afterwards.
**The sauce seemed to get absorbed by the beef and green onions before it even had a chance to thicken but we still stirred the mixture around for a minute so the beef could get a little sear on it.
This was a tasty dish that became even better with a little bit of extra hoisin sauce drizzled onto the individual servings.