Saturday, March 21, 2015

Mexican Style Chuck Roast

My mind always goes to a classic beef stew when I am holding one of these roasts.  Or it goes to beef and barley soup.  But I wanted something different so I made some Mexican style beef with all the usual flavorings.

I made some corn tortillas.  You have no idea how good a corn tortilla is until you make one yourself.  The ones in the store are like cardboard comparatively speaking. These homemade ones, the flavor is incredible.

I love to add radish to my tacos- it just makes it that much more delicious.  We used some mozzarella, cilantro, radish, shredded cabbage and salsa.  Topped with a bit of sour cream.  Yum!

Mexican Style Pot Roast In The Slow Cooker

2 teaspoons chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 boneless beef chuck roast (3 pounds)
1 can (4 ounces) chopped green chilies
1/2 cup chopped sweet onion
2 garlic cloves, minced
3/4 cup water

Pan sear roast first.  Place the roast in the slow cooker.  Pour in water and add spices and place onions on sides of roast along with garlic. Cover and cook on low for about 6 hours. Remove roast from crock pot and shred with a fork.

Corn Tortillas
Makes about 8 to 10 tortillas

1 1/2 cups masa flour
1 cup hot water
1/2 teaspoon salt
2 tablespoons lard or oil

Mix together and let sit for about 30 minutes, covered.

Stir in a little water if it is too dry- a tablespoon at a time.

Make balls and roll into rounds between plastic wrap.  Gently pull away tortilla on to you hand and slap on a hot griddle.

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