I cook a lot of Mexican food. I love the flavors of the chiles and spices. I really miss having good Mexican food living in Kansas. What the people here say is wonderful Mexican food is terrible to me. ICK! So, I end up making my own. Usually I end up creating my own dishes, but I recently bought this special edition magazine that has tons of great looking recipes.
The recipe in the book and the original version of this dish is supposed to be smoked. I don't have a smoker so the book said that you could do it a crockpot. I can't imagine how yummy it be if it were to be smoked in banana leaves. YUM!
In the old days, prior to my obsession with eating healthy I used to fry the corn tortillas in vegetable oil. Talk about bad for you! Now, I have found a more healthful way to cook the tortillas. I lightly coat a nonstick pan with nonstick spray and throw the tortillas in (one at a time) and cook till slightly bubbled on one side. Flip and cook for about 20 seconds longer. They are perfect! I can now eat a taco without grease running down my arm. (I know- gross, right?)
This was so easy and delicious and I can't wait to make it again. Maybe this Sunday when I have family coming over?!?
Oh! and the leftovers made a perfect wrap for our roadtrip to Texas.
Ingredients:
2 tbsp cider vinegar or red wine vinegar
4 cloves garlic, minced
2 tsp dried oregano, crushed
2 tsp chili powder (I used ancho chile powder)
1 1/2 tsp salt
1 1/2 tsp cracked black pepper
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 4 lb beef chuck roast
1/4 cup beef broth or water
corn tortillas
possible toppings: shredded lettuce, chopped tomatoes, salsa, quacamole, crumbled queso fresco, and/or fresh cilantro
Directions:
In a small bowl stir together the vinegar, garlic, oregano, chili powder, salt, black pepper, cinnamon, and cloves to make a paste. Spoon spice paste on all sides of the roast; rub in with your fingers. If you can, put it in the refrigerator for a while (I let it sit for about 2 hours).
Place in a 5 to 6 quart slow cooker with broth. Cook, covered on low-heat setting 10-12 hours or until tender. (I cooked mine for about 8 hours and it was perfect).
I have linked up this recipe to the following blogs:
