recipes

Slow Cooker Cuban Braised Beef and Peppers

I saw this recipe in a Real Simple Magazine and it looked so delicious I just had to try it. It was very yummy. I loved the peppers, onions and tomatoes in it and the meat was just so tender. Here's the recipe from realsimple.com

Serves 4Hands-On Time: 10mTotal Time: 8hr 30m

Ingredients

• 1 28-ounce can diced tomatoes, drained
• 2 red bell peppers, sliced 1/2 inch thick
• 1 onion, cut into 8 wedges
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• kosher salt and black pepper
• 1 1/2 pounds flank steak, cut crosswise into thirds
• 1 cup long-grain white rice
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves

Directions

1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Traditional Mexican Chicken Enchiladas Recipe

Ingredients -

12 corn tortillas

3 cooked chicken breast halves, no bones or skin, shredded

½ cup chopped green onions

½ cup chopped fresh cilantro

2 cups chicken broth

1 cup sour cream

¾ cup minced onion

12 oz shredded cheddar cheese

4 oz chopped green chilies

¼ cup butter

¼ cup all purpose flour

Vegetable oil for frying

Preparation:

Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.

Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.

Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.

Serves 6

*[just a note, I used a rotisserie chicken, you know the kind you can get from Costco, it was so good with that and I also added a little sour cream and chicken broth to the chicken and shredded cheese so it wouldn't be dry on the inside]