Picante Roast Beef Sandwich With Garlic Lime And Green Chile Recipes

Steps:

• Put the New Mexico green chile in a large saucepan over medium heat. Do not let boil.
• Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
• Drizzle the roux into the green chile and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chile and liquid should just look darker and less bright that the green chile without any roux. Add enough roux and water to get the chile to the right consistency, which should be like gravy. You may not use all the roux.
• Add the garlic and salt. Leave the chile in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.

Steps:

• Preheat the oven to 475 degrees F.
• Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
• Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
• Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
• Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

Steps:

• In a small bowl, combine chilies, mayo and mustard. Spread about 1 tablespoon on each side of each slice of bread.
• Top five slices of bread with 1 slice of cheese, and 2 slices of beef. Cover with remaining bread.
• Butter the outsides of the bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is slightly browned and cheese is melted.
• Serve with salsa if desired.

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the picante sauce, tomato sauce and taco seasoning; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer 3 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.