Slow-Cooked Mexican Beef: A Video
Mexican Beef Video: Slow Cooker Recipe
Hi everyone. Jan Ashby here. Since today is Cinco de Mayo, I feel today’s contribution (healthy recipe) should be mexican based. First, I wish you all a safe and Happy Cinco !
At the end of this video instructional, I’ll place some links about the history of this special holiday.
I should mention that this is a “slow cooker” recipe – done on high for about 6 hours. Of course, you cannot just walk away and never check on it – as you need to make sure there is always some water in the bottom area of the crockpot !
Size of chuckroast needed: 4 Pound
Cooking Time: 6 Hours
This dish is a “hot and spicy” chuckroast and it can be used for tacos, burritos, empanadas – whatever you wish!
Trim the roast of any excess fat, and then you’ll be browning it on the stove prior to putting it into the slow cooker – so add 1 tsp salt and 1 tsp pepper and season the roast with it. Then put in a pan with 2 Tbsp of Olive Oil; over “medium high heat” in a big skillet, brown the meat ‘seasoning side down’.
>> Tip: WAIT until the oil is hot to begin browning. Use a tongs to turn the roast over; at this point, salt & pepper this side of the beef
Searing the beef carmelizes the sugars in the meat, providing it with a better, more complex flavor. You’ll want to work quickly, to brown it on all sides (i.e, you don’t want the meat to cook – just want to SEAR it ). NEXT STEP: Now you’re ready to transfer it to your Slow Cooker.
Slice up a whole onion into fine pieces. Okay, now tune to the video – you can start at the beginning or just pick it up at the slow cooker portion 1 minute in:
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