How To make Mexican Pot Roast
6 lb Beef Roast; *
8 ea Cloves Garlic
4 ea Slices Bacon, Cut In Half
2 ts Salt
1/2 ts Pepper
1/2 c Mustard; Prepared
1/4 c Vegetable Oil
1/2 c Carrot; Chopped
1/2 c Celery; Chopped
1/2 c Mushrooms; Sliced
2 tb Fresh Cilantro; Snipped
1 ts Nutmeg; Ground
1 ts Thyme; Ground
2 ea Jalapeno Chiles; **
2 ea Bay Leaves
1/2 c Onion; Chopped, 1 Medium
12 oz Beer; 1 Btl Or Can, Any Kind
* Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut across the beef roast. Wrap each clove of garlic in 1 piece of bacon and insert in the cut. Sprinkle beef with salt and pepper and spread the prepared mustard on. Cover and refrigerate at least 4 hours. Cook beef in oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining ingredients. Heat to boiling and then reduce the heat. Cover and simmer until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove bay leaves from the broth. Skim fat from the broth. Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth. Serve with the beef.
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KITCHEN UTENSILS USED
Get my Knives here ;
INGREDIENTS
5 to 6 lbs Pork butt / shoulder
Salt and pepper to your taste ( i used 1 and 1/2 Tbs salt and 1/2 Tbs black pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
3 Tbs olive oil, use more if needed
4 large carrots, cut up
baby potatoes, i used about 10
3 Tbs butter
1 large onion, minced
6 cloves of garlic, minced
3 Tbs flour
1 and 1/2 cups apple juice
2 Tbs Worcestershire sauce
1/3 cup sweet chili sauce
2 little chicken bouillon cubes
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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Old Fashioned Mexican Cooking BEEF Dinner Recipe
I love making old-fashioned Mexican dinners. Today's recipe is easy to make and it’s sure to have your family coming back for seconds. As always friends from my kitchen to yours. Make sure to make it comfortable for your home❤️ Sisters, Steph & Cloud
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Ingredients
3 Pound of chuck beef
1/4 onion
3 garlic cloves
2 small bay leaves
1 tsp Mexican oregano
1 tsp black pepper
1 tsp salt
2 chiles guajillos
Pressure cook for 30 mins (slow release)
*save 1/2 cup of broth
1/2 large onion
2 roma tomatoes
2 Anaheim peppers
1/2 Tbsp oil
Adjust salt to taste - 1 tsp salt + 1 tsp black pepper
Serve with Mexican rice, beans, flour tortillas, lettuce, tomato, and lime
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Mexican rice-
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Not only is this one of the best beef stews ever, but after we enjoy it in this form, we're going to do a follow-up recipe video using the leftovers to make some of the most incredible tacos you've ever had. So enjoy this, and stay tuned for that!
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Ingredients:
2-3 lbs chuck pot roast ( I buy mine at Walmart- beef choice angus chuck roast, to me is the best one)
1 cup boiling hot water
2 Anaheim peppers
2 poblano peppers
3 roma tomatoes
1 onion
5 garlic cloves
2 bay leaves
2 beef bouillon
Salt and Pepper
1 serving of love ????
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