This is one of those rather "advanced" recipes, but I promise that once you read through everything it will make perfect sense and I PROMISE you that you can do it.
Two rules to keep in
mind:
1) because this isn't a dump-and-go recipe, don't decide to make it on a day you are rushed or cranky
2) read through the entire recipe (this is actually a good rule in general when it comes to following recipes! ;-) ) before
beginning
The Ingredients:
1 to 2 pounds beef roast
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup water
1 medium yellow onion, diced finely, OR 1 tablespoon dried minced onion flakes
to add later:
1 (10 to 15
ounce) can tomatoes and chiles--drained (Rotel)
1 (15-ounce) can diced tomatoes--drainedburrito-sized tortillas, and whatever toppings your family likes
Now, to go *along* with your chimichangas, I am happy to be able to share a reader recipe for a great salsa from
Jan.
"In honor of Cinco de Mayo, I'm sending you my favorite salsa recipe. I got it from a guy I used to work with and, although he really couldn't cook, every time we had a potluck, he'd always bring salsa and chips.
I've updated it by adding a secret ingredient - a shot of cucumber lime vodka!
It's just one shot for the entire bowl of salsa, but it really makes the flavor pop. Please try it and feel free to share it if you
like.
Jan"
Cinco de Mayo Salsa
by Jan
2 (10-ounce cans diced tomatoes and green chilies), such as Rotel, undrained
1 (28-ounce)
can diced tomatoes with juice (I usually drain the juice into a measuring cup and stir it back in later, depending on how juicy I want the salsa)
1/2 cup fresh cilantro leaves (or more to taste Don’t use stems unless you chop them!)
1/4 cup chopped onion (don’t use more than this or it overwhelms the taste)
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane included (if they’re small, I usually use 2, but it depends on
how hot you like it)
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 whole lime, juiced (or 1 tablespoon lime juice from a bottle)
1 ½ tsp liquid smoke (mesquite-flavored)
1 shot cucumber-lime
vodka
Combine the diced tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar, lime juice, liquid smoke and vodka in a food processor or blender.
(This is a very large batch. Since I only have a 4-cup food processor, I process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses in my small food processor, would probably need 4 or 5 in a larger one.
Test seasonings with a tortilla chip (not a spoon or you don’t get the real taste!) and adjust as needed.
Refrigerate the salsa for at least an hour before
serving.
~~~~~~~~~~
What fun!! Thank you Jan!!
Enjoy the rest of the week! Happy Slow Cooking!
steph
