- 2 cups coarsely chopped tomatoes
- 3 fresh poblano chile peppers, seeded and coarsely chopped (our poblanos looked kinda small so we used 5 poblanos that were each 4 – 4 ½ inches long)
- ¾ cup 50% less sodium beef broth
- ½ cup chopped onion
- 1 to 2 fresh habanero chile peppers, seeded if desired* (we used 2 habaneros and kept the seeds and ribs)
- 2 Tbsp. tomato paste
- 2 tsp. ground cumin
- 2 lb. boneless beef chuck pot roast, trimmed and cut into 1 ½-inch pieces
- 8 to 12 (6- to 8-inch each) flour tortillas
- For toppings (optional): Red onion slivers, sliced radishes, pico de gallo, sour cream, crumbled queso fresco or Cotija cheese (we used Cotija cheese), and/or chopped fresh cilantro (we used everything except the sour cream and pico de gallo)
- Add the first 7 ingredients to a blender, putting the lid on the blender afterwards and blending them until smooth (we added some kosher salt to taste afterwards to bring out the flavors more).
- Take a 3 ½- to 4-quart slow cooker out and place the beef inside of it. Pour the pepper mixture over the meat, putting the lid on the slow cooker afterwards. Let the beef cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours (we cooked ours on HIGH).
- Take the meat out of the slow cooker using a slotted spoon. Once all the meat’s out of the slow cooker, skim the fat from the cooking liquid. Place the meat on tortillas (we shredded our meat some to make it more bite-size), drizzling the meat with cooking liquid afterwards. Place the toppings on afterwards and enjoy !
*Habaneros are spicy peppers so make sure to wear plastic or rubber gloves when handling them.
We were excited to see how spicy these would turn out based off the title and the heat wasn’t as bad as we thought it would be ! We really didn’t get much heat from the beef but the sauce definitely had more heat to it and left your lips with a nice tingle on them and a warmth in your mouth. Sauce or no sauce, we thought the tacos were delicious though ! The red onion, radishes and cilantro brought a nice freshness to the taco. The red onion and radish slices brought a nice crunchy texture to the dish that would otherwise be lacking. The Cotija cheese brought a wonderful “funk” that also helped temper the heat from the taco as well. We hope this can be a new favorite taco recipe for y’all !
This recipe came from Better Homes & Gardens.
We weren’t paid in any form to promote Better Homes & Gardens.
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- 2 tablespoons canola oil
- 1 (4-pound) beef brisket
- 2 ½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided (we used freshly ground black pepper)
- 2 cups chopped yellow onion
- 1 cup beef broth (we used Swanson regular beef broth)
- ½ cup ketchup (we used Hunt’s 100% Natural)
- 1 teaspoon ancho chile powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- In a large skillet (we used our 12-inch cast iron skillet), pour the oil in, setting the heat to medium-high. Trim away any excess fat from the brisket until there’s only about a ½-inch layer of fat still remaining. Season the brisket with 1 ½ teaspoons salt and ½ teaspoon pepper. Once the oil’s hot, add the brisket to the skillet and cook for 2 minutes or until browned on both sides (we browned all sides of the brisket). Take a 6-quart slow cooker out and place the browned brisket in there, fat side up.
- Add the onions into the skillet, cooking them for 2 minutes or until they look lightly browned. Scoop the onions out of the skillet and add them to the slow cooker.
- In a medium-sized bowl, stir together the broth, ketchup, chile powder, paprika, cumin, remaining salt and remaining pepper until combined. Pour the mixture over the brisket.
- Put the lid on the slow cooker and cook it on HIGH for 6 ½ hours or on LOW for 10 hours or until tender (we cooked ours on LOW). Place the brisket (fat side up) on a cutting board, letting it sit for 15 minutes before eating. Skim away as much fat as you can from the gravy before serving it with the brisket.
The brisket does taste good on its own but you’re missing out if you don’t eat it with the “gravy” ! We think this could be great being put into a taco. Look, we’re embarrassed that we don’t have a flavor description to go with this. It’s just that when we took a bite, we were like “Oh my god this is delicious !” and just enjoyed eating it, not really thinking about how to describe the flavor. You could say our flavor description was simply “Damn good !”.
We got this recipe from Slow Cooker Recipes magazine.
We weren’t paid in any form to promote Swanson, Hunt’s, or Slow Cooker Recipes magazine.
Take care everybody !
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper, or to taste (we used somewhere between ¾ to 1 teaspoon)
- 1 boneless beef chuck pot roast (2 ½ to 3 pounds), cut into 4 pieces
- 1 medium onion, chopped (we used a yellow onion)
- 3 cloves garlic, minced
- 1 cup salsa, divided (we used Restaurant-Style Salsa)
- 12 flour or corn tortillas (6 to 7 inches), warmed (we used corn tortillas)
- 1 cup shredded Cheddar or Monterey Jack cheese (we used finely shredded pepper jack cheese)
- 1 cup chopped tomato*
- ¼ cup chopped cilantro*
- 1 ripe avocado, peeled, pitted and diced
- Take a slow cooker (we used a 6-quart slow cooker) and spray the inside of it with cooking spray. In a small container, mix together the chili powder, cumin, salt and cayenne pepper. Take the spice mixture and rub it all over the roast. Take the onion and garlic and place it in the bottom of the slow cooker. Place the meat on top of the onion and garlic. Spoon ½ cup of the salsa over the meat, putting the lid on the slow cooker afterwards. Let it cook on LOW for 8 to 9 hours or on HIGH for 3 ½ to 4 ½ hours on HIGH or until the meat’s very tender (we cooked ours on LOW).
- Take the meat out of the slow cooker and place it on a plate. Shred the meat using two forks. Skim off and throw away any fat from the juices you can, placing the meat back in the slow cooker afterwards, mixing well. Place the meat on the warmed tortillas, topping the meat with the cheese, tomato, cilantro and avocado. Fold it up to wrap** and serve with the remaining salsa.
*We decided to use some pico de gallo instead.
**It’s easier to eat this like a taco instead of a wrap. Maybe if the tortillas had been bigger we would’ve done wraps.
They called this a wrap but we call it delicious no matter how you eat it ! Even though we increased the cayenne, the other flavors still came through in the meat. The pico de gallo brought a freshness to the dish and the avocado added a nice creamy goodness. The salsa is already delicious all on its own so naturally it only made the wrap taste even better !
Recipe source unknown.
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- ¾ lb. ground chuck
- ¾ lb. hot Italian sausage, casings removed
- Salt and pepper (we used kosher salt and freshly ground black pepper)
- 2 Tbsp. extra-virgin olive oil
- 8 slices of Monterey Jack cheese (½ lb.) (we used Kraft Big Slice Hot Habanero cheese slices)
- 2 Tbsp. water
- 4 brioche hamburger buns, split and toasted
- 1 cup cilantro leaves
- Thickly sliced hot or sweet pickled peppers, for serving (don’t know if it counts as thick, but we used pickled jalapeño slices)
- Take a medium-sized mixing bowl out and mix the chuck and sausage together in it until it looks like they are thoroughly mixed together. Divide the meat mixture into 4 sections, shaping each section into a 4-inch patty that’s about ¾-inch thick. Season the patties with the salt and pepper (we only seasoned one side of the patty).
- Take a large cast-iron skillet and pour the olive oil in, setting the heat high enough for the oil to start shimmering (we went with medium-high heat). Add the patties into the skillet, pressing them down a little with a spatula until they’re only about ½-inch thick. Cook the patties over high enough heat that they become really crusty on the bottom in 2 to 3 minutes. Flip the burgers over and cook them for another 2 minutes or until well browned. Place 2 slices of cheese* on each burger and pour the water into the skillet. Immediately put the lid on the skillet and let it cook for another minute or two or until the cheese has fully melted and the burgers are fully cooked.
- Place the cheeseburgers on the toasted buns and top with the cilantro leaves and sliced pickled peppers. Put the top bun on and eat right away !
*Our cheese slices were bigger than the size of the patties so we folded each slice in half before putting them on the patty.
This might be the most successful we’ve ever been at melting cheese on a burger thanks to their method ! The flavor of the hot Italian sausage definitely comes through in this. The patty is so rich that it’s really nice having the fresh cilantro and the acidity from the pickled jalapeño slices. We do wish that there had been some kind of spread to go with this but having some of the pickling juice dripping from the peppers on the burger did help some.
We got this recipe from Food And Wine.
We weren’t paid in any form to promote Kraft or Food And Wine.
Take care everybody !
- 1 (3 ½-pound) flat-cut beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper (we used freshly ground black pepper)
- 2 tablespoons canola oil
- 3 teaspoons ground ancho chile pepper
- ¾ teaspoon ground red pepper
- ¾ teaspoon garlic powder
- 1 cup beer (we used Budweiser)
- ½ cup chili sauce (we used Heinz Chili Sauce)
- 1 medium yellow onion, cut into ½-inch-thick slices
- Crackers, Cheddar cheese, and pickles to serve (we didn’t use any of those)
- Take a 6-quart slow cooker out and spray the inside of it with cooking spray.
- Trim away any excess fat from the brisket until you’re left with a ½-inch thick layer (the way ours came in the package, it looked like it was already cut down to ¼-inch). Make several ¼-inch-deep cuts in both sides of the brisket, rubbing the brisket with salt and pepper afterwards.
- Take a 12-inch cast-iron skillet or grill pan out (we went with the skillet) and brush the inside with the oil. Preheat the skillet to medium-high, turning the heat down to medium afterwards. Place the brisket in the skillet, cooking until it’s browned, for 2 to 3 minutes per side (we seared the brisket on all sides). Turn the heat down if needed while browning the brisket. Place the brisket in the slow cooker afterwards.
- In a small bowl, mix together the ground ancho, red pepper and garlic powder. Sprinkle this onto the brisket, turning the brisket so the spice mixture can be applied all over. Make sure the brisket is facing fat-side up after the spice is done being spread all over. Pour the beer and chili sauce in around the brisket. Add the onion to the skillet, cooking it for 1 minute per side or until browned. Place the onion slices in the slow cooker, putting the lid on afterwards. Cook until the brisket is tender, 5 on HIGH or 8 hours on LOW (we cooked ours on LOW).
- Take the brisket out of the slow cooker and place it on a cutting board. Let the brisket rest for 15 minutes before slicing into it. Serve with the onions, cooking liquid, crackers, cheese and pickles.
This is the first time we’ve ever worked with brisket and we loved it ! The meat was so tender and the fat just melted in your mouth. There is a nice level of heat in this but otherwise it’s hard to pick out one distinct flavor, you just know that you want to keep coming back for more ! We know that typically brisket is something you typically cook on the grill but the weather forecast wasn’t looking good and when we came across this recipe, we just had to try it ! It just sounded so d@#n good and we were right ! A nice alternative way to have brisket if the weather’s bad or you don’t have a grill.
We got this recipe from Taste of the South.
We weren’t paid in any form to promote Budweiser, Heinz or Taste of the South.
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- 4 Tbsp. sugar
- 6 Tbsp. soy sauce (we used reduced-sodium soy sauce)
- 3 Tbsp. fresh lime juice
- 1 tsp. dried crushed red pepper
- 8 tsp. minced garlic
- 4 Tbsp. peanut oil, divided
- 1 (10-oz.) sirloin steak, thinly sliced across the grain (we used 1 lb. of beef stir-fry meat)
- 1 lb. fresh green beans, cut into 2-inch pieces
- 2 red bell peppers, cut into ¼- to ½-wide strips
- 2 tsp. cornstarch
- 3 cups hot cooked rice
- Mix the first 5 ingredients together in a large resealable plastic bag, whisking in 3 tablespoons of the peanut oil afterwards. Add the steak into the plastic bag, sealing the bag afterwards. Let the beef marinate at room temp. for 15 minutes.
- Take the steak out of the marinade, reserving the marinade afterwards. Take a wok (we used a large skillet) and pour in the remaining peanut oil, setting the heat to medium-high. Once the oil’s hot, add the beef in, stirring occasionally for 1 ½ minutes or until the beef is browned. Take the beef out and transfer to a plate. Add the green beans and bell peppers to the wok, stirring constantly for 3 minutes.
- Whisk the cornstarch into the marinade, stirring until fully combined. Pour the cornstarch mixture into the wok with vegetables, stirring constantly for 30 seconds or until the sauce looks like it’s thickened. Add the steak back into the wok, continuing to stir for another 30 seconds, mixing everything together. Take the skillet off the heat and serve the beef mixture over rice.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Southern Living.
Take care everybody !