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I love to incorporate different flavors from various cuisines into my everyday cooking. Tonight I looked to Mexican flavors to provide a punch of flavor and intensity to an ordinary cut of meat. What resulted was a tender, flavorful, and spicy shredded beef perfectly balanced by the creamy toppings.
Preheat oven to 275 F.
1. Place the meat, onions, and garlic in a large Dutch oven. I use the Rachel Ray 4-quart round Dutch oven. Pour the can of chipotle peppers over the meat and allow them to remain on top. Using the same can, fill the can with water and pour it into the pot. Do this twice for a total of 14 ounces. This allows all of the spices to be used instead of thrown away. No point in wasting the spice blend you have purchased! Sprinkle with salt. Add Worcestershire sauce and vinegar into the mixture at the bottom of the pan and stir slightly to combine the mixture at the bottom of the pan.
2. Cover the pot with the lid and place in the preheated oven. Allow it to cook for at least 2 hours. If you have time to leave it longer, leave it! You are not going to hurt the dish by allowing longer cooking at the low temperature. You will need to make sure to check periodically on the liquid level. You do not want to run out of liquid; add extra water if needed. A maximum of 3.5 hours is suggested.
3. At roughly one hour before serving crank the heat up to 350 F and continue to cook. After 45 minutes remove pot from the oven and check the roast for fork tenderness. If the meat does not pull easily, cover the pot and place it back in the oven.
4. When the meat is fork tender, remove pot from the oven and allow it to sit, covered, for at least 5 minutes.
5. Remove the rested meat from the pot and use two forks to pull/shred. Place the shredded meat in a dish and spoon the reserved pan juice over the top to moisten the meat.
6. Serve the meat in a tortilla and top with your choice of toppings. I highly recommend sour cream or guacamole to balance some of the heat.
7. Store the leftovers in their juices and use for more tortillas or to top salads.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!