Mexican Beef Tips Crockpot Or Stovetop Recipes

Steps:

• 1. Place beef tips in bottom of a 5-quart or larger slow cooker. Sprinkle spices over beef. Add both cans of tomatoes, with their juice, pouring them directly over the tips. Cover slow cooker. Cook on low for 8 to 10 hours. Stir well, and serve immediately, or store according to directions in the note below. Makes about 10 cups beef and liquid. Note: The beef will hold on low in the slow cooker for up to two hours before serving. Or prepare beef completely up to 48 hours ahead and refrigerate. Then re-warm on the stovetop over medium-low heat for 15 minutes or until heated through, or re-warm in the slow cooker on low for 45 minutes to an hour or until heated through. You may cook the beef completely and freeze it (with cooking liquid) in an airtight container for two to three months. Thaw in the refrigerator overnight and reheat according to the directions above. This is perfect for dinner served over rice, but the quantity and adaptability makes it great for future lunches (or dinners) down the road. Here's a short list of the possibilities for the moist, flavorful beef for lunch at the office or dinner: *Over shredded lettuce for taco salad (with or without the shell and all the normal taco fixings.) *As a filling with Monterey Jack cheese for quesadillas. *As a topping for nachos or tostadas. *Filling for burritos or tacos (soft or crunchy). *As a filling for a Mexican version of a Philly cheese- steak sandwich paired with Monterey Jack cheese.

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).