Ropa Vieja Shredded Beef

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Ropa Vieja Shredded Beef
Course Entree
Cuisine Mexican
Servings
4-5 Cups
Ingredients
  • 2-3 lbs lean boneless beef (flank or skirt steak, brisket or chuck roast)
  • 1/4 cup water
  • 1/4 cup Fiesta Taco Seasoning Mix; can substitute 1 packet prepared low-sodium taco seasoning mix
  • 3 tablespoons red wine vinegar
  • 1-1/2 cups beef broth
Instructions
  1. Cut off as much fat as possible from the surface of the meat.
  2. In 5-6 quart Dutch oven or pan, add water and meat, cover and cook over medium heat for 30 minutes.
  3. Uncover and cook until liquid boils away and meat is browned; turning it to brown on all sides.
  4. Lift out meat and set aside.
  5. Sprinkle taco seasoning in the pan and cook 1 minute.
  6. Add red wine vinegar and deglaze the pan, scraping to loosen any browned bits.
  7. Stir in beef broth, whisk out the lumps. (It's okay if a few lumps remain--they will dissolve as the cooking continues.)***
  8. Return meat to pan, bring to boil, cover and simmer over low heat until meat is very tender and easily pulled apart; approx. 2 to 3 hours.
  9. Let meat cool enough to tear into shreds using 2 forks.
  10. Remove fat from pan juices, if desired.
  11. Return meat to pan with juices and cook uncovered until liquid is gone, but meat is still moist.
  12. SLOW COOKER OPTION: At this point in the recipe, you can move the meat and liquid to a slower cooker and finish cooking it on low for 6-8 hours.
Recipe Notes

Use as filling for soft or crispy tacos, enchiladas, & burritos along with your favorite toppings. Also good on nachos and salads. Freezes and reheats well.

Machaca

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Machaca
Course Entree
Cuisine Mexican
Servings
Ingredients
  • 1 boneless roast chuck
  • 2-3 three garlic buds
  • 1 Onion
  • salt to taste
  • Prepper to taste
  • Cilantro to taste
  • 1 bunch green onion
  • 3-4 green peppers
  • Pace Picante Sauce however much you want
  • Olive oil just enough to season
  • Flour tortillas
Instructions
  1. Boil roast with garlic, salt, pepper, onion about 2-3 hours slowly
  2. Let cool
  3. Shred the meat
  4. Place in oblong pan and put in oven to dry (as dry as you want but not too dry)
  5. Put in pan with olive oil, with rest of ingredients and let simmer awhile
  6. Serve with tortillas.

Green Chili

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Green Chili
Course Side Dish
Cuisine Mexican
Servings
Instructions
  1. Small pieces of pork rolled in flour
  2. Fry pork in Crisco oil in a Dutch oven
  3. Add onion and garlic
  4. Minced onion
  5. Garlic
  6. Cut up roasted green chilis skinned
  7. Canned tomatoes (squished)
  8. Garlic
  9. Lots of salt
  10. Simmer with fired pork
Recipe Notes

Glenda Rodriguez-Montgomery-Whitney

Chicken Enchiladas

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Chicken Enchiladas
Course Entree
Cuisine Mexican
Servings
Instructions
  1. 4 or 5 chicken pieces
Bake chicken at 300 degrees for 45 minutes or in microwave for 10 minutes
  1. 8 to 12 flour tortillas
Hot Mixture
  1. 1 can cream of mushroom soup
  2. 1 can cream of chicken soup
  3. 1 oz sour cream
  4. 16 oz Velveeta or Cheese-Whiz Mexican cheese (hot to mild)
  5. Heat in pan until this bubbles, stirring well. Set aside
Mix together in bowl
  1. 2 cups shredded cheddar cheese
  2. 1 cup shredded mozzarella cheese
  3. ½ finely chopped onion
  4. Cut chicken into small pieces
  5. Spray baking dish with non-stick spray
  6. Fill Tortillas with some mixture and roll up
  7. Put seam side down
  8. Pour soup mixture on top
  9. Sprinkle any remaining mixture on top
  10. Bake at 350 degrees until cheese melts. About 30 minutes

Beef Taco Skillet

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Beef Taco Skillet
Course Entree
Cuisine Mexican
Servings
Ingredients
  • 1 can Campbell’s Tomato Soup
  • 1 cup Pace Picante sauce or chunky
  • cup ½water
  • 8 pieces each corn tortillas cut into 1”
  • 1 cup cheddar cheese
Instructions
  1. Cook meat until brown Pour off fat
  2. Add soup, salsa, tortillas and half of cheese
  3. Heat to boil and cook low heat until hot.
  4. Top with remaining cheese