Thursday, January 3, 2008

Make And Freeze: Mexican Style Barbeque Beef

Prep To Freeze: 10 minutes or less
Time To Cook: 6-8 hours
Yield: 6 servings

4 pounds chuck roast, fat trimmed
1 tsp kosher salt
1 tsp ground black pepper
1 tablespoon olive oil
1 to 1 1/2 cups onion, sliced into rings
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp ground cumin
1 Tbsp dried chilies
1 1/2 tsp minced garlic

Place all ingredients into a large plastic bag. Seal, being sure to squeeze out excess air. Mix ingredients. Label and freeze flat. Use within two months.

To Cook: Thaw overnight in the refrigerator. Place contents of bag into a slow cooker. Cover and cook on low 6-8 hours. Shred meat with two forks, stir to mix seasonings. Serve on warm rolls or tortilla shells.

Tips and Tricks
Reduce the amount of cayenne pepper and dried chilies if you don't like spicy food. If the roast starts to look dry while cooking, add about 1/3 cup water. When thawing the meat, place the bag in a bowl in case of leakage.
Make It Healthier
Use lean meat. Omit salt.
How Kids Can Help
Measure spices. Mix ingredients once bag is sealed.

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