Cheater Gringa Chile Rancheros Recipes

CHEATER "GRINGA" CHILE RANCHEROS

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!

CHEATER CHILE RELLENO

Steps:

• Preheat oven to 350 degrees.
• Coat a 9x9 pan with nonstick spray.
• Combine the grated cheese together.
• Split chiles open by sliding a knife down from the top to the bottom and remove seeds and veins.
• Lay half of the chiles open in the bottom on the prepared pan.
• Sprinkle half of the cheese on top of chiles.
• Repeat.
• In a bowl, whisk together the eggs and sour cream.
• Pour over the cheese and chiles, carefully spreading to the edges.
• Bake for 30-40 minutes or until lightly brown at the edges and the center is set.
• Remove from the oven and let set five minutes before serving.
• Can top with salsa or enchilada sauce if desired.