Recipes from today!

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Shredded Savory Pork Beef

original ingrediants
1 - 2 pound boneless pork loin blade roast
2 - large onions, quartered
3 - fresh jalapeno peppers, cut up
8 - cloves garlic, minced
2 - teaspoons ground coriander
2 - teaspoons ground cumin
2 - teaspoons dried oregano, crushed

Now, the above is good if you want to make pork enchiladas, tamales, tacos or carnitas. I adapted it to the following:

1 - 2 pound top sirloin roast
1/2 - large onion, quartered
1 - fresh jalapeno pepper, cut up
5 - cloves garlic, minced
1 - teaspoon ground coriander
1 - teaspoon ground cumin
1 - teaspoon dried oregano, crushed
1 - teaspoon meat tenderizer, unseasoned

Trim fat from meat. Place roast in a large saucepan or Dutch oven; add enough water to nearly cover. Stir in onions, jalapeno peppers, garlic, coriander, cumin, oregano, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 1/2 to 3 hours or until very tender.

Remove meat from liquid; discard cooking liquid. When cool enough to handle, shred the meat. Makes 8 servings (about 3 cups cooked meat).

Slow-cooker directions: Trim fat from meat. If necessary, cut meat to fit in 3 1/2 or 4 quart slow cooker. Add 1 cup water and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Continue as directed.

This can be frozen for up to 3 months, overnight thaw in fridge.





Home made enchilada sauce
stolen from Emeril

3 - tablespoons vegetable oil
1 - tablespoon flour
1/4 - cup chili powder
2 - cups chicken stock
10 - ounces tomato paste
1 - teaspoon dried oregano
1 - teaspoon ground cumin
1/2 - teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.





What you need:

Shredded Savory Beef
Home Made Enchilada Sauce
Tortillas
Shredded Cheese

Preheat oven to 350F degrees, then lightly coat the bottom and sides of a 8x8x2 or 9x9x2 inch baking dish with cooking spray. Take one cup of the enchilada sauce and put it in the bottom of the pan.

In the center of each tortilla, place about 1/3 cup of meat and 1 tablespoon of cheese (add more if you like), roll tightly and place in pan. Cover enchiladas with the rest of the sauce and top with more shredded cheese.

Bake, uncovered, for 20 to 35 minutes or until heated through.



Tomorrow, I'll put up my mom's banana bread recipe.