SPRING HILL RANCH SOUTHWESTERN SEASONING
Here's our all-purpose Southwestern seasoning for tacos, burritos, just about everything. It's great on burgers, too and adds a spark to shredded beef or chicken in salads and sandwiches. If you're making ground/shredded beef pork or chicken, add a couple tablespoons of this seasoning for each pound and a half and cook it with...
Provided by Wiley P
Categories Tacos & Burritos
Time 5m
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients. For best results, run the ingredients through a mill or spice grinder for an even consistency. Store in an airtight glass jar and store in a cool, dark place. Maintains freshness for about 6 months.
SPRING HILL RANCH'S BEEF CHICANA
I do not really understand the connection between this absolutely wonderful plate of Southwestern comfort food and a lovely chicana...unless it is the way either one makes one feel all warm inside! But that's the name I learned this dish by, so who am I to argue? Beef chicana is the cattle rancher's answer to carne adovada, a...
Provided by Wiley P
Categories Tacos & Burritos
Time 5h
Number Of Ingredients 12
Steps:
- 1. Marinate the beef strips with the Southwestern Marinade in the refrigerator for 1-3 hours. (More time is fine...even overnight)
- 2. Heat the oil in a large skillet over medium heat. Brown the beef strips in batches. Combine all the beef strips, green bell pepper and onion. Pour the diced tomatoes and tomato sauce in and season with the garlic, chili powder, cumin, salt and pepper. Stir well. Cover and simmer for 30 minutes (stirring occasionally), then remove the lid and simmer an additional 15 minutes. Serve over rice or noodles, or in burritos or warmed flour tortillas. Garnish with sour cream, cheese, guacamole, salsa or pico de gallo, or whatever sounds good to you.
SPRING HILL RANCH'S SOUTHWESTERN SHREDDED BEEF
Full of Southwest flavors and spices, this shredded beef recipe is so good - and easy! The beef becomes so tender it melts in your mouth. There are so many ways to enjoy this slow-cooked beef... enchiladas, nachos, tacos, quesadillas, as a sandwich, etc. The best part about this shredded beef is the aroma of Southwest flavors...
Provided by Wiley P
Categories Roasts
Time 8h50m
Number Of Ingredients 11
Steps:
- 1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
- 2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
- 3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
- 4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
- 5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
- 6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
- 7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).
SPRING HILL RANCH'S SLOPPY JOE AND SLOPPY JOSé
The only day of the week there was an even vaguely good reason to attend junior high school was Thursday, That's when they served sloppy Joes in the cafeteria! It wasn't 'til a few years ago that I found a recipe close to the one they used and with just a little adjustment it was spot-on! So then I couldn't leave well enough...
Provided by Wiley P
Categories Sandwiches
Time 50m
Number Of Ingredients 20
Steps:
- 1. In a large skillet over medium heat, heat the canola oil. Add the onion, and green pepper. Cook until slightly softened. Add the ground beef. Cook until the beef is browned, and drain off the excess grease.
- 2. Meanwhile, in a medium mixing bowl, stir together ketchup, vinegar, mustard, brown sugar, ground cloves, and salt.
- 3. For Sloppy Josés, mix the green chiles, jalapeño, hot pepper sauce, oregano and cumin into the ketchup mixture.
- 4. Stir the ketchup (or ketchup/chile) mixture into the browned beef mixture. Cover the pan and simmer it for 30 minutes.
- 5. Serve it up either open-faced or closed-faced on the buns, wrapped in flour tortillas or over hot baked potatoes.
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