Best Spring Hill Ranch Southwestern Seasoning Recipes

SPRING HILL RANCH'S SLOPPY JOE AND SLOPPY JOSé

Spring Hill Ranch's Sloppy Joe and Sloppy José image

The only day of the week there was an even vaguely good reason to attend junior high school was Thursday, That's when they served sloppy Joes in the cafeteria! It wasn't 'til a few years ago that I found a recipe close to the one they used and with just a little adjustment it was spot-on! So then I couldn't leave well enough...

Provided by Wiley P

Time 50m

Number Of Ingredients 20

Ingredients

2 Tbsp canola or vegetable oil
1 c (about 1 small) finely chopped yellow or white onion
1 c (about 1 medium) finely chopped green bell pepper
1 1/2 lb ground beef (80/20)
1 c ketchup
2 Tbsp prepared yellow mustard (not the fancy stuff!)
1 Tbsp cider vinegar
1 Tbsp dark brown sugar (light/golden brown sugar is okay)
1/4 tsp ground cloves
1 tsp kosher salt
TO MAKE THIS INTO SLOPPY JOSéS:
2 medium new mexico green chiles, roasted, peeled and diced or 1 7-ounce can of diced green chiles
1 medium jalapeño chile, seeds and veins removed, diced
1 Tbsp hot pepper sauce (i.e. frank's® or tabasco®)
1 Tbsp dried mexican oregano flakes
1/2 tsp ground cumin (freshly ground if available)
FOR SERVING:
4 split and toasted sandwich buns; or
8 fresh 8" flour tortillas; or
4 large baked potatoes

Steps:

1. In a large skillet over medium heat, heat the canola oil. Add the onion, and green pepper. Cook until slightly softened. Add the ground beef. Cook until the beef is browned, and drain off the excess grease.
2. Meanwhile, in a medium mixing bowl, stir together ketchup, vinegar, mustard, brown sugar, ground cloves, and salt.
3. For Sloppy Josés, mix the green chiles, jalapeño, hot pepper sauce, oregano and cumin into the ketchup mixture.
4. Stir the ketchup (or ketchup/chile) mixture into the browned beef mixture. Cover the pan and simmer it for 30 minutes.
5. Serve it up either open-faced or closed-faced on the buns, wrapped in flour tortillas or over hot baked potatoes.

SPRING HILL RANCH'S SAZóN SEASONING

Spring Hill Ranch's Sazón Seasoning image

Sazón is a traditional Latin-American and Caribbean/West Indian seasoning mix. It is usually available in the Latin section of larger supermarkets, but we don't have any of them here in the puckerbrush of rural New Mexico. 1 1/2 teaspoons of this seasoning is the equivalent of 1 small packet of the commercial stuff. This one, of...

Provided by Wiley P

Categories Beef

Time 15m

Number Of Ingredients 7

Ingredients

1 1/2 Tbsp black peppercorns, toasted
1 1/2 Tbsp mexican oregano flakes
1 1/2 Tbsp dried culantro leaves (or 1 1/2 tablespoons coriander seeds, toasted)(note: culantro is related to cilantro, but is not the same.)
1 1/4 Tbsp cumin seeds, toasted
1 Tbsp granulated garlic or garlic powder (not garlic salt)
1 Tbsp annatto (achiote seeds) for color (or paprika, though the flavor will be a little different, but still great)
1 Tbsp kosher salt (optional)

Steps:

1. In batches, use a spice grinder to grind the peppercorns, oregano, dried culantro leaves (or coriander seeds, if using), and cumin seeds, placing the powder in a small mixing bowl.
2. Add the granulated garlic, annatto and salt (if using). Mix it all up well. Store the seasoning in an airtight container in a cool dry place for up to six months, or in the freezer for two years.

SPRING HILL RANCH'S SOUTHWESTERN BEEF MARINADE 1

Spring Hill Ranch's Southwestern Beef Marinade 1 image

This is a wonderful chicana-style marinade that adds great southwestern flavor to steaks, stew meat, brisket, flank steaks or beef ribs. Coat the meat with the marinade and refrigerate it for at least a couple hours - overnight is fine. This recipe makes plenty to marinate 4 or 6 steaks, 3 or 4 pounds of stew-cut beef, or a good...

Provided by Wiley P

Categories Other Sauces

Time 10m

Number Of Ingredients 8

Ingredients

3/4 c soy sauce (low sodium is fine)
2 clove garlic, minced or pressed
2 Tbsp dark brown sugar (light brown sugar may be used)
2 Tbsp tomato paste
2 Tbsp chili powder (use good stuff!)
1 Tbsp ground cumin (freshly ground if possible - it does mnake a difference!)
1/2 tsp ground cayenne pepper (less if you are ummm...heat sensitive)
2/3 c vegetable oil

Steps:

1. In a small mixing bowl, whisk together the soy sauce, garlic, brown sugar, tomato paste, chili powder, cumin and ground cayenne. While whisking vigorously, drizzle in the oil. Store and marinate in the refrigerator.

SOUTHWESTERN SEASONING MIX

Southwestern Seasoning Mix image

I like to experiment with spice and this is one of my creations. There are so many different way to put it to use.-Cheryl Miller, Fort Collins, Colorado

Provided by Taste of Home

Time 5m

Yield 1 cup.

Number Of Ingredients 8

Ingredients

1/4 cup chili powder
1/4 cup onion powder
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon garlic powder

Steps:

Combine all ingredients. Store in an airtight container. Use as a seasoning for cooked vegetables, grilled meats or chip dips.

Nutrition Facts : Calories 2 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SPRING HILL RANCH'S SOUTHWESTERN SHREDDED BEEF

Spring Hill Ranch's Southwestern Shredded Beef image

Full of Southwest flavors and spices, this shredded beef recipe is so good - and easy! The beef becomes so tender it melts in your mouth. There are so many ways to enjoy this slow-cooked beef... enchiladas, nachos, tacos, quesadillas, as a sandwich, etc. The best part about this shredded beef is the aroma of Southwest flavors...

Provided by Wiley P

Categories Roasts

Time 8h50m

Number Of Ingredients 11

Ingredients

4-5 lb beef roast, top sirloin, eye of round, beef bottom round, arm or chuck
2 tsp freshly coarse ground black pepper
1 c beef broth
3 New Mexico #6 or Big Jim green chiles, roasted, peeled and diced (or 1 7-ounce can chopped green chiles)
1 large white or yellow onion, diced (about 1 1/2 cups)
1-5 medium chipotle chiles in adobo (1 for mild; 5 for spicy)
2 tsp garlic powder
2 Tbsp chopped fresh Mexican oregano (or 2 teaspoons dried flakes)
2 tsp New Mexican chili powder (from Chimayo if you can find it)
2 tsp freshly ground cumin
1 tsp ground cayenne pepper

Steps:

1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).