Mexican Braised Beef- 5 ways w/ Studio 5
One recipe. Served up 5 different ways. You know I love to #usewhatyouhave…. kinda a motto around here. So, when I do make something like this Mexican braised beef, I want to plan how to make it stretch into more than one meal. Here’s what I would do for my family. PS- the Heuvos Rancheros is my favorite way to eat it.
Mexican Braised Beef 5 Ways
2-3 lb. chuck roast, or stew meat
32 oz. crushed tomatoes with juices
½ cup water
1 tbsp. smoked paprika
3 bay leaves
Pinch of red pepper flakes
1-2 jalapeno, seeded and diced
¼ cup dried minced onion
1 tbsp. oregano
1 tsp. Kosher salt ½ tsp. garlic powder
Cut your roast into smaller cubes. Then toss the meat in some flour and oil. Brown on all sides, cooking in a batch, so the meat browns, and doesn’t steam.
Add the water, crushed tomatoes and seasonings. Bring to a simmer and cover and cook, for 3-4 hours over low heat, stirring occasionally. Then reduce the heat to low, and remove the lid. Allow the sauce to thicken and reduce by half. Cooking another hour or so.
1) Heuvos Rancheros
Mexican Braised Beef (recipe above)
1 can pinto beans, drained and mashed
Eggs (fried, sunny side up or scrambled)
Enchilada sauce or Rancheros sauce
Fresh Pico de Gallo
Corn Tortillas
Cilantro
Cotija cheese
Avocado for garnish
Mash and heat the beans. Set aside. Then cook the eggs, to your liking. Season with a little salt and pepper if desired. Heat the corn tortillas. Spread the small corn tortillas with a little mashed pinto beans, then top some Mexican Braised Beef and an egg. Drizzle with enchilada or rancheros sauce, fresh pico de gallo, cotija cheese and cilantro. Serve warm. Top with sliced avocado for garnish.
2) Soft Tacos
Mexican Braised Beef (recipe above)
Tortillas
Sharp cheddar cheese
Pickled onions and jalapenos
Shredded Cabbage
Cilantro
Salsa
Heat the tortillas, spread them with some braised beef, cheese, onions, jalapenos, shredded cabbage and cilantro. Serve with salsa on the side.
3) Stuffed Sweet Potatoes
4 large sweet potatoes
Mexican Braised Beef (recipe above)
Black beans, rinsed and drained
Green onions, diced
Cotija cheese
Preheat your oven to 400 degrees.
Wash and dry your potatoes. Prick the potatoes with a fork and place on a large baking sheet.
Bake the potatoes until tender, about 40-45 minutes, depending on the size of the potatoes.
Cool the baked potatoes, until able to manage without burning your hand. Cut the potatoes in half, lengthwise. Fluff the potato flesh with a fork. Stuff the potatoes with some black beans, season it with some kosher salt. Then top with some braised beef, and top with green onions and cotija cheese.
4) Loaded Nachos
Tortilla chips
Queso cheese sauce
Mexican Braised Beef (recipe above)
Diced tomatoes
Cilantro
Pickled Jalapenos
Olives
Sour Cream
Warm the chips in the oven for 8 minutes, at 400 degrees on a large baking sheet. Layer your warm chips with the toppings, and serve on a large platter or individually.
5) Braised Mexican Beef Bowls
Mexican Braised Beef (recipe above)
2 cups cooked rice
2 cups frozen or fresh corn
Sour Cream
Fresh Pico de gallo
Sharp cheddar cheese
Cilantro for garnish
Warm the corn. Set aside.
Layer the bowls, starting with rice, beef, corn, and top with sour cream, fresh pico de gallo, grated sharp cheddar cheese and cilantro.