Thursday, January 12, 2012

Barbacoa (Spicy Shredded Beef)

3 TBS olive oil
2 lb boneless top sirloin roast, fat removed

3 c. beef broth
1 - 10 oz can red enchilada sauce

1 large onion, halved & sliced thin
3 cloves garlic, sliced
1 large (or 2 smaller) jalapeno, sliced into thin strips

Heat oil in large Dutch oven/cast iron pot over medium high heat; add beef roast, turning until all sides are seared.

Combine broth & enchilada sauce; pour over beef. Add onions, garlic & jalapeno to broth, leaving some on top of the roast. Cover & simmer, stirring occasionally, for at least 3 hours. Add more liquid if necessary to keep meat evenly covered.

Turn off heat; remove roast to large carving board. Shred (you should be able to just pull the meat apart) & place in large ceramic bowl. Pour 1/2 c. of the cooking broth over the shredded meat.

Serve with warm tortillas, rice & beans.

For sandwiches, place meat on crusty rolls & top with slices of Pepper Jack cheese.

Monday, January 9, 2012

Peachy Pork Medallions with Peach Salsa

1-16 oz can lite peach slices packed in their own juice, not syrup
1 clove garlic, minced
1/4 cup finely chopped red onion
2 small fresh serrano peppers; seeded & finely chopped
1/2 of medium red bell pepper, diced
1/4 tsp grated ginger
1 tsp balsamic vinegar
juice of one small lime
coarse ground sea salt

Drain peaches, reserving juice for pork glaze; dice into 1/2 inch pieces.

In a medium glass bowl, gently combine peaches, garlic, red onion, serrano & red bell peppers, & ginger. In very small bowl, blend vinegar & lime juice; pour over salsa & stir gently to blend. Salt to taste.

Chill salsa for at least one hour.

1.25 lb pork tenderloin, cut into 1/2 inch slices
2 tsp olive oil
1/2 tsp cumin
1/2 tsp ground coriander

1 c warm chicken broth
1 TBS cornstarch
reserved peach juice

In large non-stick skillet, heat oil over medium heat. When hot, add the pork in a single layer and sprinkle with half of the cumin & coriander.

Saute 4 minutes, then turn over, sprinkle with remaining seasoning, & saute until cooked through, 3-4 minutes more.

While pork is cooking, warm chicken broth in microwave using heat-proof measuring cup. Add the cornstarch & stir until smooth.

Pour the broth/cornstarch mixture into the skillet along with the peace juice; stir gently. Simmer until slightly thickened & heated through, 2 - 3 minutes.

Serve with Peach Salsa & Cinnamon Jasmine Rice.

Frugal Friday