December 30, 2009

Machaca and Rice

Last week, The Husband took me to a place he'd just discovered - Burrito Heaven. I was a little apprehensive as the place was clearly a hole in the wall, however it turned out to be absolutely fantastic. It also introduced me to the wonders of shredded beef.

Growing up in the Northeast, tacos and burritos were always made out of ground beef. Only now have I seen the error of my ways! Of course, I immediately set out to recreate this delicious dish. My first attempt is pretty close, I'm happy to say! The Husband thought it was a tad too spicy, so if you're a wimp cut down on the peppers. Or add some delicious mango chipolte sauce to reduce the heat.

Also, this blog is officially a year old! Happy Birthday!


1 lb chuck roast
olive oil
salt and pepper
1/2 c sliced jalapenos
1/2 c sliced onions
1 T chili powder
1 1/2 t cumin
1 t cayenne
1 t garlic powder
5 oz hot sauce
1 c water
1 t cumin
1 t chili powder

Rub the roast with salt and pepper. Brown all sides in the oil. Drain and place in crockpot. Add the jalapenos, onion, chili powder, cumin, cayenne, garlic, hot sauce, and water. Cook on low for 6-8 hours.

Remove the roast from the crockpot and shred with two forks. Return to crockpot and add in extra cumin and chili powder. Cook for at least another hour on low.


1 c white rice
2 T olive oil
1 c chicken stock
2 T salsa
1 clove garlic, crushed

Saute the rice in the oil until toasted on all sides. Drain the oil off. Add in the stock, salsa, and garlic. Bring to a boil, then simmer over low heat for 20 minutes.

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