Cinco De Mayo Recipe

Ingredients

  • 3 pounds beef chuck roast
  • 1/4 cup water
  • 1 1/2 cups beef broth
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 large onion, chopped
  • 4 oz chopped green chile peppers
  • 1 tablespoon all-purpose flour
  • 2 cups sour cream
  • 1.5 cups shredded Monterey Jack cheese
  • 1.5 Sharp Cheddar Cheese
  • 1 cup oil for frying
  • 20 (6 inch) corn tortillas

Directions

  1. Place roast in a large pot that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes.
  2. Increase heat to medium/high, and brown the roast on all sides.
  3. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low.
  4. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up.
  5. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
  6. In a large skillet, saute the onion until just soft, not browned.
  7. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out.
  8. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
  9. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side.
  10. Drain on paper towels.
  11. Preheat oven to 375 degrees F (190 degrees C).
  12. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8×11 inch baking dish. Repeat for each tortilla.
  13. Place remaining cream and beef on top.  Cover with cheese.
  14. Bake for 30 minutes or until cheese is melted and bubbling.
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About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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