Mexican Style Shredded Beef

This is an awesome way to make shredded beef. Once you have it-- the possibilities are endless: tacos, burritos, enchiladas, tamales, chili, and more. It's a little time consuming- but if you make enough, it's worth your while.

Just a big pot of shredded beef...

Olive Oil
1 Onion, Chopped
1.2 Lb. Beef Roast
1 Can Diced Tomatoes
1 Red Pepper, Chopped
1 Jalapeno, Chopped
2 Tbsp. Cumin
1 Tbsp. Garlic Powder
1 Tbsp. Cayenne Powder
Ground Pepper
Sea Salt

Preheat oven to 350. In a dutch oven, heat olive oil and add onions. Sauté for a few minutes. Take the roast and pat dry. Trim the fat and sprinkle all over with salt. Place in the dutch oven and sear on all sides about 30 seconds or until a light brown. Add the red pepper, jalapeno and tomatoes. Cover and place in oven for 1 hour. Remove from oven and turn the meat over. Return to oven for another hour.
Take out off oven and place on stove top. With a fork and knife, start to shred the beef. You should be able to do about half. At least get the meat broken apart and immersed in the tomato mixture. Add the spices and stir. Cover and continue to cook for another 30 minutes. Check back and continue to shred. Season with salt and pepper and use however you want!

I made burritos with guacamole, salsa and beans--It was tender and very flavorful! We have a lot leftover so I will probably make more enchiladas... they really are my favorite (and to be fair, we gave away the last batch!).

Enjoy,
e

Spicy Veggie Enchiladas

I love enchiladas...one of my favorite in the Mexican cuisine family. This recipe was for a veg-friend, so instead of chicken or beef--- I filled it with beans, corn and peppers. Spicy, filling and still satisfying!

I didn't skimp on the cheese...at all.

Olive Oil
1/2 Onion, chopped
1/2 Red Pepper, chopped
1 Jalapeno, chopped
1 Can Black Beans
1 Can Corn
1 Can Kidney Beans
1 Tsp. Garlic Powder
1 Tbsp. Chili Powder
1 Tbsp. Cumin
1 Tsp. Cayenne Powder
1/2 C. Hot Salsa
Salt
Pepper
6 Flour Tortillas
1 10oz. Can Enchilada Sauce
2 Cups Mexican Blend Cheese

Preheat oven to 350. In a large pan, heat olive oil and sauté onions, red pepper and jalapeno. Cook for about 3 minutes, until soft. Add the corn, beans, salsa and spices. Stir and season with salt and pepper.

Just add tomatoes and it could be veggie chili!

In a 13x9 pan, pour 1/3 of the enchilada sauce on the bottom. Fill each tortilla with about 1/2 cup filling. Fold the burrito and place seam down. Repeat with the rest of the tortillas. Cover with the remaining sauce. Cover and bake for 30 minutes. Remove from oven and sprinkle with cheese. Bake for another 5 minutes and cheese is melted and bubbly.

A yummy meat-free dish that hits the comfort food spot! Serve with sour cream and some freshly chopped cilantro and scallions!

Enjoy,
e