Barbicoa Beef

 

 

Barbicoa Beef
 
Author: 
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped (or more to taste)
  • 1 (4-ounce) can chopped green chiles
  • 1 small white onion, finely chopped (about 1 cup)
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried Mexican oregano (or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ tsp ground cloves
  • ½ cup beef broth or water
Instructions
  1. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
  2. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
  3. If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Chili III

Chili III
 
Author: 
Recipe type: Entree
Cuisine: Southwestern
Ingredients
  • 2 pounds ground beef
  • 2 cloves garlic, chopped
  • One 8-ounce can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
  • One 15-ounce can kidney beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • Shredded Cheddar, for serving
  • Chopped onions, for serving
  • Tortilla chips, for serving
  • Lime wedges, for serving
Instructions
  1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned.
  2. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne.
  3. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add ½ cup water at a time as needed.
  4. After an hour, place the masa harina in a small bowl. Add ½ cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings.
  5. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor.
  6. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

 

Chili II

Chili II
 
Author: 
Recipe type: Entree
Cuisine: Southwestern
Ingredients
  • 2 to 4 tablespoons vegetable oil, plus more as needed
  • 3 pounds boneless beef chuck, cut into ¾-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 large onions, chopped
  • 8 cloves garlic, chopped
  • ⅓ cup plus 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
  • 1¾ cups low-sodium beef broth
  • ⅓ cup brewed espresso or strong coffee
  • 2 15-ounce cans pinto beans, drained and rinsed
  • Shredded cheddar cheese, sour cream and/or diced avocado, for topping
Instructions
  1. Heat ½ tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  2. Reduce the heat to medium and add 1½ tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add ⅓ cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  3. Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  4. Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
  5. This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat. For hotter, add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed. For hottest, add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

 

Chicken Breasts stuffed with Cheese, Tomato, and Basil

 

Chicken Breasts stuffed with Cheese, Tomato, and Basil
 
Author: 
Ingredients
  • 4 bone-in chicken breast halves (14 ounces each)
  • ½ cup packed fresh basil leaves
  • ⅓ cup drained oil-packed sun-dried tomato halves, about 8
  • 2 garlic cloves, peeled
  • 1 teaspoon finely grated orange zest
  • Coarse salt and ground pepper
  • 2 ounces Fontina or mozzarella cheese, cut into four pieces
  • 2 teaspoons olive oil
Instructions
  1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
  2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and ¼ teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
  3. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Pot Roast

Pot Roast
 
Author: 
Ingredients
  • ¼ cup pure olive oil
  • 3 onions, sliced
  • 1 (3 to 4 pound) top or bottom round beef roast
  • All-purpose flour, for dredging
  • 8 slender carrots, or fatter ones cut in half or quartered
  • 3 ribs celery, cut in half
  • 2½ cups beef broth
  • 1½ cups hearty red wine
  • 5 to 6 sprigs fresh thyme
  • 1 rounded teaspoon freshly ground black pepper
  • Salt to taste
  • 2 tablespoons unsalted butter, at room temperature
  • 2 rounded tablespoons all-purpose flour
Instructions
  1. In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor.
  2. Add the carrots, celery, beef broth, wine, thyme, black pepper and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3½ hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
  3. When the beef is falling apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat. To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.