Arroz con carne: an adventure in Meatland

There is a very, very slim line between juicy meat and tough, chewy mess. We all probably know that from one experience or another. I must say, though, that I feel like I’ve had my fair share of “tough times.”

Today, I’d been planning a crock pot recipe for you. Rejoice, you crock pot-less readers of mine! This recipe is delicious, simple, and really, really tasty. A small caveat for you though: those of you who don’t like it spicy should skip or massively cut down on the chipotle puree you put into the sauce.

This dish, though, is quite nice…it comes out soft, moist, tender, and just spicy enough to kick your mouth into action. The rice beneath it  soaks up all that lovely, delicious gravy, and…it’s just delicious. I served it with some roasted broccoli, and it made for a very tasty meal.

If you decide you don’t want to go through all the work of cutting up an eye of round roast, just buy as much chuck roast, puree up the sauce and stick it in the crock pot. Easy as pie!

Pheasant’s arroz con carne

10 oz eye of round roast (or similar non-marbled cut), heavily chilled

4 whole tomatoes, cored and seeded

3 tbsp beef or chicken broth, or tomato juice

1/2 c thinly-sliced onion

3 cloves garlic

3 tbsp canned enchilada sauce (or bottled salsa)

1/2 tsp cayenne pepper

1/4 tsp cumin

1/4 tsp garlic powder

1 tbsp chipotle puree (or adobo sauce)

Puree together all the ingredients but the meat. Taste and adjust for salt.

Thinly slice your meat. You want it somewhere between average deli roast beef slices and about 1/3 centimeter. The thinner the better.

In a 10-12″ skillet with a lid, pour in the sauce and put the meat pieces in, making sure to cover each piece in the sauce. Add a little beef broth to thin it out if need be, but it’s unlikely.

Set the pan to medium-low. Bring it to a simmer and let the meat go for 3-4 hours, checking occasionally for tenderness. The liquid should never quite come to a boil, but it should have the occasional bubble.

Once your meat is done, dish it up over some rice, and enjoy! 

 

 

Chicken and spinach enchiladas

If there was ever a point in my life where I was forced to eat only one ethnic group’s food for the rest of my life, I’d probably pick Mexican food. All the pungent flavors, bright colors, and different textures just sing to me when I eat it. It’s beautiful! Red tomatoes, green peppers, yellow rice, brown beans, and slowly-cooked meats marinated in deliciously spicy (or sometimes sweet-savory) sauces…how can you go wrong?

When M and I first moved into our current apartment, I was unsure of my cooking skills as chef, even if I had been cooking for over a decade. So, when we began planning out the meals we’d eat, M decided she wanted enchiladas, and I readily agreed. Simply to make and easy to eat, enchiladas are a great meal to make, whether cooking for a crowd or just two people. M and I always make four enchiladas, and eat two apiece. This night was an anomaly, but I chalk it up to the veggies in the enchiladas…they’re great filling!

I mixed up a canned enchilada sauce with chipotle peppers, roasted garlic and spices to make it taste better than ever, and add some to the filling to make the flavors pop. You can use any kind of shredded cheese you like, although I always reach for Tillamook. When wrapping, it’s easiest to roll with the flap on top so that you don’t get filling all over everywhere.

Cheesy chicken and spinach enchiladas

3 chicken thighs or 2 chicken breasts, poached and shredded

4 flour tortillas (we used medium ones, as large is too big)

2/3 c shredded cheese

3 c spinach, wilted and chopped

2/3 c refried beans

3/4 c canned enchilada sauce (we use Rosarita brand)

1 tbsp chipotle pepper puree (or adobo sauce, if you prefer)

1/2 tbsp roasted garlic, mashed into a paste

cumin, cayenne, pepper and garlic powder to taste.

Preheat your oven to 350°F (176°C.) Line an 8×8 inch cake or brownie pan with foil.

In a pan, heat the refried beans and season with some cumin, cayenne, garlic powder and pepper. Mix and cook until heated through, then set aside. While it’s cooking, use a small bowl to mix the enchilada sauce, roasted garlic, pepper and chipotle puree. Taste and adjust for spice.

In a large bowl, mix together the shredded chicken, chopped spinach, and about a 1/3 cup of the shredded cheese, as well as 3 tablespoons of the enchilada sauce. Spread two tablespoons’ worth of enchilada sauce across the bottom of the foil-lined pan. Place a tortilla inside the pan and spread 1/4 of the beans across the tortilla. Fill it with the chicken and spinach mixture, then fold it and flip it over. Repeat with the remaining three tortillas.

Once all your tortillas are folded, spoon the remaining sauce over the enchiladas, making sure to spread it around evenly. Top with the remaining cheese, and pop them in the oven for 25 minutes, or until the cheese is entirely melted. If you like, place them under the broiler for a few minutes for color, but keep an eye out to make sure the cheese doesn’t burn.

Once you’ve taken the enchiladas out, serve them up with beans, chips, pico de gallo and whatever else you like!