Sunday, May 24, 2009
Mexican Beef served w/ rice, black bean, corn & avocado salad, sour cream, salsa, & cheese
3 lb beef rump roast
2 lb. pork roast (just to cook w/ beef for flavor)
2 1/2 cups beef broth (not quite cover roast)
Juice from roast
14 1/2 oz. diced tomatoes
1 can green chiles
1/2 medium onion
2 roasted jalapenos
2 cloves garlic, crushed
fresh cilantro & oregano (about 1 handful each)
2 Tbsp. flour (mixed w/ cold broth)
pepper & salt to taste
Pepper beef and pork generously and cook roasts together in the crock pot for about 6-7 hours until the pork roast is done. Save juice & set pork roast aside to make pork BBQ or other recipe. Cut beef roast into thin slices and then into small strips. Place in pan and cover with juice from crock pot (use other juice for Pork BBQ).
Add tomatoes, chiles, jalapeno, onion, fresh herbs, onion, garlic, & salt and pepper to the meat. Simmer covered until beef is very tender (may take 3-4 hours). Mix flour and water or cold broth together and add to juice until slightly thickened. Beef should be very tender and juice should be slightly thick so that it clings to the beef when taken out of the pan, but not as thick as gravy.
Use beef as a base for tacos, burritos, or serve over white rice with beans, sour cream, cheese, and guacamole. Use as beef for a burrito-bowl experience (like Chipotle Restaurant). Serve with corn-black bean relish.