Best Spring Hill Ranchs Southwestern Shredded Beef Recipes

Spring Hill Ranch's Southwestern Beef Marinade 1 image

Provided by Wiley P

Time 10m

Number Of Ingredients 8

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.

Spring Hill Ranch's Southwestern Shredded Beef image

Provided by Wiley P

Categories Roasts

Time 8h50m

Number Of Ingredients 11

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!).

Spring Hill Ranch's Beef Chicana image

Provided by Wiley P

Time 5h

Number Of Ingredients 12

3 lb sirloin or round steak, cut into 1/8" thick slices about 2-2 1/2 inches long
2 c southwestern marinade (chicana-style, such as spring hill ranch's southwestern marinade 1)
2 Tbsp lard (or vegetable or canola oil)
1 large green bell pepper, 1/2" chopped
1 medium yellow or white onion, sliced
1 can(s) (14.5 ounces) diced tomatoes, drained (liquid reserved to adjust consistency if needed)
1 can(s) (8 ounces) tomato sauce
1 clove garlic, minced
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp freshly coarse ground black pepper

Steps:

1. Marinate the beef strips with the Southwestern Marinade in the refrigerator for 1-3 hours. (More time is fine...even overnight)
2. Heat the oil in a large skillet over medium heat. Brown the beef strips in batches. Combine all the beef strips, green bell pepper and onion. Pour the diced tomatoes and tomato sauce in and season with the garlic, chili powder, cumin, salt and pepper. Stir well. Cover and simmer for 30 minutes (stirring occasionally), then remove the lid and simmer an additional 15 minutes. Serve over rice or noodles, or in burritos or warmed flour tortillas. Garnish with sour cream, cheese, guacamole, salsa or pico de gallo, or whatever sounds good to you.

Southwestern Shredded Beef Sandwiches image

Provided by ratherbeswimmin

Time 10h25m

Yield 16 serving(s)

Number Of Ingredients 11

3 -3 1/2 lbs boneless beef chuck roast
1 tablespoon ground cumin
2 tablespoons chili powder
1 (14 1/2 ounce) can stewed tomatoes
2 (4 ounce) cans diced green chilies
1 cup coarsely chopped onion
2 tablespoons chopped pickled jalapeno peppers
1/4 cup chopped fresh cilantro
2 cups shredded cheddar cheese (or a combination of both) or 2 cups monterey jack cheese (or a combination of both)
16 onion rolls or 16 kaiser rolls, split and toasted
lettuce leaf

Steps:

Cut roast to fit a 4 quart slow cooker.
In a small bowl, mix together the cumin, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine.
Rub the mixture generously onto all sides of the beef.
Place the roast in the slow cooker.
Add in the undrained tomatoes, chile peppers, onion, and jalapeño peppers.
Cover and cook on LOW for 8-10 hours.
Shred the roast with 2 forks (may need to take the roast out of the slow cooker to do this step, if so, just add the shredded meat back to the slow cooker when finished and let heat thoroughly).
Add in the cilantro and season with salt/pepper if desired; stir to combine.
Sprinkle cheese over the bottoms of each roll.
With a slotted spoon, add 1/2 cup meat mixture on top of the cheese.
Add a lettuce leaf and place tops of rolls over lettuce.