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
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 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
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
CHIPOTLE BEEF CHILI
I love spicy food, so I think this chili really hits the spot. If you are sensitive to chili peppers, start out with one or two chipotles and go up from there. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 230 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 668mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
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SLOW COOKER CHIPOTLE BEEF — LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (23)Total Time 8 hrs 10 minsCategory Main DishesCalories 309 per serving
- Place roast in a lightly greased slow cooker. Add the onion, garlic, chipotles, oregano, cumin, bay leaves and salt and pepper. Cover and cook on low for 7-8 hours, or until beef is very tender.
- Transfer the beef to a medium bowl and shred with 2 forks. Strain the cooking liquid through a fine mesh strainer into the bowl. Toss liquid with beef to combine.
- Prepare the slaw about 30 minutes before serving by combining all of the ingredients in a medium bowl and mixing well.
SOUTHWESTERN BEEF TENDERLOIN WITH CHIPOTLE MASHED …
From cuisineathome.com
Servings 2Calories 803 per servingCategory Lunch / Dinner
- 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.
CRISPY BRAISED CHIPOTLE BEEF TACOS. - HALF BAKED HARVEST
From halfbakedharvest.com
4.4/5 (158)Total Time 3 hrs 30 minsServings 8Calories 581 per serving
- 1. Preheat the oven to 300° F. 2. Season the beef all over with salt and pepper. Heat a drizzle of oil in a large dutch oven over medium-high heat. Sear the beef all over, 2-3 minutes per side. Turn the heat off.3. To make the sauce. In a blender, puree the chipotle peppers, tomatoes, garlic, onion, ancho chile powder, oregano, cumin, paprika, cloves, bay leaves, 2 teaspoons salt, and the apple cider vinegar. Add 1 cup water and blend until smooth. Pour the sauce over the beef. Add 2 cups of water and the cinnamon to the pot. Over medium heat, bring the sauce to a simmer, then cover and transfer the pot to the oven. Cook 3 hours, or until the meat easily shreds. 4. To make the tacos. Stir together the cilantro, onion, jalapeño, a squeeze of lime juice, and a pinch of salt.5. Remove the cinnamon stick and meat from the sauce, shred the meat. Pour the sauce into a shallow bowl, allowing the fat to settle on top.6. Heat a large skillet over medium heat. Dip the tortillas into the sauce (t
- 1. Season the beef all over with salt and pepper. Heat a drizzle of oil in a large dutch oven over medium-high heat. Sear the beef all over, 2-3 minutes per side. Add the meat to the slow cooker or instant pot.2. To make the sauce. In a blender, puree the chipotle peppers, tomatoes, garlic, onion, ancho chile powder, oregano, cumin, paprika, cloves, bay leaves, 2 teaspoons salt, and the apple cider vinegar. Add 1 cup water and blend until smooth. Pour the sauce over the beef. Add 1 1/2 cups of water and the cinnamon. - For the slow cooker, cover and cook 6-7 hours on low or 3-4 hours on high.- For the instant pot, lock the lid and cook on high pressure for 40 minutes. 4. Finish as directed through set 4.
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