orm an emulsion. Add the beef making sure every piece is
Prepare Beef Machaca by heating olive oil in
Place beef portions into the crock of
Place beef in crockpot.
Cover roast with remaining ingredients except salsa.
Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
Remove the beef from the crockpot and set the cooking liquid aside.
Using two forks, shred beef.
Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
Adjust the seasoning and add salt and pepper if necessary.
Use as a filling for tacos, burritos, enchiladas, chimis, etc.
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
an also be made as beef machaca by using bottom (outside) round
Melt butter in a large skillet, and saute onions for 5 minutes.
Add in meat and tomatoes and mix with the onions.
Once heated through, break eggs over meat mixture and scramble together until done.
Sprinkle cheese over Machaca mixture and let melt.
Spoon mixture onto tortillas and fold and eat! You can use sour cream and salsa if you like, but we like it without!
br>Pour Onion soup mix, beef, and chicken broths over roast
t this point.
Add beef.
Reduce heat to simmer
ver high heat.
Pat beef dry.
Add to skillet
Combine all ingredients except the salsa in a slow cooker, and add just enough water to cover.
Cover, and cook on low 10-12 hours, or until beef is tender.
Drain and reserve the liquid.
Shred beef using two forks to pull it apart.
Combine beef, salsa, and enough of reserved liquidto make a desired consistency.
Use` this filling for burritos, chapupas, or tacos.
Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.
In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks; set aside.
Heat oil in a heavy skillet over medium high heat. Saute chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through.
boil the beef brisket to use water sparingly.
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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Stirfry the peppers and onions in oil.
.Put in a bowl.
Stir fry the beef.
Add the veggies,sesoning,water.
Season to taste.
Simmer to the way you want it.
All measurments are approximate.
Never use the whole envelope of spice.
Serve with rice,mashed pototoes,noodles.
With extra vegetables this could serve 3 or 4 people.
When peppers are on sale I buy several and cut them up to use in recipes like this and put them in baggies in the freezer.
Enjoy.
r rice.
find more recipes at: www.cravesandsaves.blogspot.com
hem through the spit. Some recipes include a layer of fat