CHIPOTLE SHREDDED BEEF
This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! -Darcy Williams, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
COPYCAT CHIPOTLE® BEEF BARBACOA
This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.
Provided by RainbowJewels
Categories World Cuisine Recipes Latin American Mexican
Time 8h25m
Yield 12
Number Of Ingredients 13
Steps:
- Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
- Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
- Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
- Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
- Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 2.9 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 5.1 g, Sodium 513.7 mg, Sugar 1 g
CHIPOTLE BEEF SANDWICHES
A jar of chipotle salsa makes it easy to spice up beef sirloin for these mouthwatering sandwiches. Keep this no-stress recipe in mind the next time you have to feed a hungry crowd.-Jessica Ring, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 7h25m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. Combine the salsa, beer and soup mix. Pour over top. Cover and cook on low for 7-8 hours or until meat is tender., Remove roast. Shred meat with 2 forks and return to the slow cooker; heat through. Using a slotted spoon, spoon shredded meat onto rolls.
Nutrition Facts : Calories 362 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 524mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
GRILLED CHIPOTLE TENDERLOIN
Spicy Mexican-inspired marinade for an excellent grilled pork tenderloin. Serve as a main dish or slice as appetizers. This even tastes great cold.
Provided by newtx3
Categories World Cuisine Recipes Latin American Mexican
Time 6h50m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
- Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
- Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
- Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 185.1 calories, Carbohydrate 16 g, Cholesterol 61.1 mg, Fat 3.4 g, Fiber 0.7 g, Protein 22.7 g, SaturatedFat 1 g, Sodium 324.9 mg, Sugar 13.2 g
CHIPOTLE JAVA RUBBED TENDERLOIN
Steps:
- Rinse tenderloin with cold water and pat dry with paper towels. Tie with butcher string to hold together and give tenderloin a uniform thickness. Set aside.
- Combine remaining ingredients and rub into tenderloin. Wrap in plastic wrap and refrigerate for 2 hours.
- Set up grill for direct cooking over medium heat. Oil grill grate when ready to start cooking.
- Remove tenderloin from refrigerator 30 minutes before grilling.
- Grill until desired doneness, about 20 minutes for medium-rare (internal temperature of 145 degrees F on an instant-read thermometer), turning a quarter turn every 10 minutes. Remove from grill and let tenderloin rest 5 to 10 minutes.
- Slice tenderloin in 1/2-inch slices. Serve immediately.
STUFFED BEEF TENDERLOIN WITH CHIPOTLE DEMI-GLACE
Make and share this Stuffed Beef Tenderloin with Chipotle Demi-Glace recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine shallots, garlic, and red wine in a saucepot over medium-high heat.
- Reduce by 2/3, add beef stock, and bring to boil.
- Reduce heat and add roux a little at a time, cooking to the desired thickness.
- Make a small pocket in the side of each filet.
- Dice poblanos and mix with grated cheese.
- Fill pocket heavily, then pinch the side of the filet closed.
- Cook on grill to the desired temperature, 4 to 5 minutes for rare to medium-rare, 7 to 9 minutes for medium, 10 minutes or more for medium to well-done.
- Serve with mashed potatoes.
Nutrition Facts : Calories 172.3, Fat 9.3, SaturatedFat 5.8, Cholesterol 26.8, Sodium 321.1, Carbohydrate 6.7, Fiber 0.7, Sugar 2.7, Protein 9
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- Add the chipotle puree to the beef and toss to evenly coat. Let marinade for 15 – 30 minutes, or even overnight if time allows.
- Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot. Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Remove from the skillet and set aside.
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- For the compound butter, combine butter, parsley, zest, lemon juice, and salt; shape into and log, wrap in plastic wrap, and chill until firm.
- For the potatoes, boil potatoes in saucepan of salted water over high heat until tender, 15 minutes. Drain potatoes, return to pan, and dry briefly over medium heat. Off heat, mash potatoes to desired consistency, then add buttermilk, scallions, butter, and chiles; season with salt. Keep potatoes warm over very low heat.
- For the filets, combine brown sugar, salt, and spices; press mixture onto both sides of filets. Heat oil in a sauté pan over medium-high, add filets, and sauté 2–3 minutes per side for medium-rare. Remove filets from pan and keep warm.
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- Heat a large skillet over medium-high heat. Add olive oil, and swirl to coat. Add onion, garlic, and bell peppers to pan; cook 5 minutes, stirring occasionally. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
- Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Combine butter and chipotle chile in a bowl. Divide butter mixture over steaks. Serve with bell pepper mixture.
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