CHEATER "GRINGA" CHILE RANCHEROS

Cheater

Provided by Glenda Purvis @photolady63

Number Of Ingredients 7

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3.5 - 4 pound(s) beef roast, preferably chuck
1 cup(s) all-purpose flour
2 tablespoon(s) salt
1 cup(s) diced onion
4 clove(s) garlic, minced or pressed
2 can(s) medium salsa ranchero, 7 oz. each
1/2 can(s) mild green salsa, 7 oz

Steps:

Finely mince the onion and set aside. Mince or press the garlic and put in a small bowl. Keep these two separate!
Cut the roast into bite-sized pieces.
Mix together the salt and flour in a high-lipped plate or pie tin. Dredge the meat in the flour.
Pour enough peanut oil to coat the bottom of a wok or large skillet and set the heat to high. Wait until the oil has heated and is very slightly smoking. Be careful here! You don't want it overheated.
Put 1/4 of the dredged meat in the hot oil and don't touch it. Let it caramelize for about 2 minutes, then using a metal spatula, stir/flip the meat, making sure to loosen as much of the crispy flour as possible. Brown another few minutes, letting the meat sit for best coverage. Scoop/scrape the meat out of the pan and put into the crock pot.
Add more oil as necessary to repeat this step until all the meat is caramelized. Remember - you're not cooking the beef, you're only trying to give it color and flavor!
Scrape as much of the leftover crispies out of the pan, add a little more oil, and put the onions in and cook until tender. Add the garlic and cook for a minute more, being careful not to burn.
Add the cooked onions and garlic in the crock pot, then add the salsa ranchero and the salsa verde. Mix together, cover the crock pot and turn to low.
Cook for 3 - 4 hours, or until beef is tender. Serve with rice and beans, or use as taco meat, enchilada filling or wherever you need a tasty meat. Enjoy!