CHIPOTLE ROAST BEEF SANDWICHES
Rustic ciabatta bread is the perfect match for tender roast beef and bold blue cheese and chipotle in this easy, tasty recipe. -Andre Houseknecht, Feasterville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place bread, cut side up, on a baking sheet. Broil 3-4 in. from the heat for 2-3 minutes or until toasted., Meanwhile, in a small bowl, combine the mayonnaise, chipotle pepper, garlic, lime juice, pepper and salt; spread over cut sides of bread. Sprinkle bottom half with blue cheese. Layer with roast beef, onion, tomato and lettuce; replace top. Cut into four sandwiches.
Nutrition Facts : Calories 727 calories, Fat 40g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 1487mg sodium, Carbohydrate 66g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.
POT ROAST TACOS
Provided by Tyler Florence
Categories main-dish
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
- Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
- Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
- To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
- Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.
CHIPOTLE ROAST CHICKEN TACOS
The chipotle butter is also great for topping fish fillets or melting over pasta.
Provided by Marcela Valladolid
Categories Chicken Roast Kid-Friendly Low Cal High Fiber Dinner Tortillas Bon Appétit Back to School Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- Position rack in bottom third of oven and preheat to 400°F. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon seasoned butter over breast meat and thigh meat under skin.Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.
- Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.
- Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.
- Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.
- Cut meat from chicken (reserve 1 1/3 cups for tostadas). Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.
- Dried smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
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
CHIPOTLE ROAST FOR TACOS & SANDWICHES
Crock pot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!
Provided by Denise
Categories One Dish Meal
Time 7h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
- Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
- Shred the meat with a fork and simmer on high for additional 10-15 minutes.
- Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.
Nutrition Facts : Calories 364.4, Fat 14.8, SaturatedFat 6.3, Cholesterol 149.7, Sodium 1007.2, Carbohydrate 8.8, Fiber 1.2, Sugar 4.5, Protein 49.4
CHIPOTLE ROAST FOR TACOS AND SANDWICHES
Beware! This slow cooker recipe is spicy, but is an excellent shredded beef for tacos, sandwiches, or enchiladas! You can even try it on crusty rolls with the juice in a bowl on the side for dipping for a Mexican-style French dip!
Provided by Karie
Categories Mexican Recipes
Time 5h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put chuck roast into the crock of your slow cooker; season with chili powder, cumin, salt, and pepper. Add beef broth, onion, green salsa, green chiles, chopped chipotle peppers, and garlic to the crock.
- Cook on High for 5 hours (or on Low for 7 to 8 hours).
- Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 7.8 g, Cholesterol 105.3 mg, Fat 13.6 g, Fiber 1.4 g, Protein 32.1 g, SaturatedFat 5.1 g, Sodium 960.3 mg, Sugar 3 g
CHIPOTLE ROAST FOR TACOS AND SANDWICHES
Beware! This slow cooker recipe is spicy, but is an excellent shredded beef for tacos, sandwiches, or enchiladas! You can even try it on crusty rolls with the juice in a bowl on the side for dipping for a Mexican-style French dip!
Provided by Karie
Categories Mexican Recipes
Time 5h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put chuck roast into the crock of your slow cooker; season with chili powder, cumin, salt, and pepper. Add beef broth, onion, green salsa, green chiles, chopped chipotle peppers, and garlic to the crock.
- Cook on High for 5 hours (or on Low for 7 to 8 hours).
- Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 7.8 g, Cholesterol 105.3 mg, Fat 13.6 g, Fiber 1.4 g, Protein 32.1 g, SaturatedFat 5.1 g, Sodium 960.3 mg, Sugar 3 g
CHIPOTLE ROAST FOR TACOS AND SANDWICHES
Beware! This slow cooker recipe is spicy, but is an excellent shredded beef for tacos, sandwiches, or enchiladas! You can even try it on crusty rolls with the juice in a bowl on the side for dipping for a Mexican-style French dip!
Provided by Karie
Categories Mexican Recipes
Time 5h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put chuck roast into the crock of your slow cooker; season with chili powder, cumin, salt, and pepper. Add beef broth, onion, green salsa, green chiles, chopped chipotle peppers, and garlic to the crock.
- Cook on High for 5 hours (or on Low for 7 to 8 hours).
- Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 7.8 g, Cholesterol 105.3 mg, Fat 13.6 g, Fiber 1.4 g, Protein 32.1 g, SaturatedFat 5.1 g, Sodium 960.3 mg, Sugar 3 g
CHIPOTLE SHREDDED BEEF FOR TACOS OR BURRITOS
A crockpot can really be so useful for the busy cook and I've always said that all you need is a handful of reliable slow cooker recipes to get you past your most busy times. Besides, think of the money that would be spent on take-out. This particular dish produces a good homemade meal and perhaps better than a restaurant. Here are a variety of accompaniments: flour tortillas or taco shells, lettuce, tomato, onion, avocado, cheese, lime, cilantro or pico de gallo. One from My Kitchen Addition blog with slight modifications.
Provided by gailanng
Categories Roast Beef
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin. smoked paprika and salt in a small bowl.
- Rub the spice mix into the beef, covering each side evenly. Once the oil is hot, place the beef in the skillet and sear on each side. Do NOT MOVE the meat while it cooks for 2-3 minutes on each side.
- Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
- Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce over the onions, garlic and beef. Cover and cook on low for 6-8 hours or high for 3-4 hours until fork tender.
- Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker and mix into the shredded beef.
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