Mexican Beef Tips Crockpot Or Stovetop Recipes

BEEF TIPS AND GRAVY

Steps:

• Combine beef seasoning mix and measure out gravy ingredients before beginning.
• Cut meat into 1-inch cubes, discard any large pieces of fat.
• Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
• Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don't overcrowd the pan. Brown on each side for 45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don't cook the beef all the way through. You want it to cook in the gravy to add more flavor.
• Add ¼ cup wine and use a silicone spatula to "clean" (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called "fond" and will give the sauce lots of good flavor.
• Let the wine gently bubble and reduce by half. Reduce heat to medium and add 2 TBS butter and the onions. Cook until softened, about 5 minutes.
• Add the garlic and cook for 1 minute.
• Add all remaining gravy ingredients except the cornstarch mixture and remaining cold butter. Bring to a boil.
• Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained.
• Reduce heat to medium and add the beef along with the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.
• Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called "Monter au Beurre" and it adds a smooth, velvety finish to sauces and gravies.
• Serve with mashed potatoes, egg noodles, or over rice!

MEXICAN SHREDDED BEEF RECIPE

Steps:

• Make the dry rub: In a small bowl, combine paprika with chili powder, oregano, coriander, cumin, garlic powder, salt, and pepper.
• Liberally season the beef portions with the dry rub.
• Heat vegetable oil in a pot/Instant Pot. Sear the roasts (in 2 batches) until brown on all sides. Deglaze the pot with 2 tablespoons of water scrubbing any stuck bits to the bottom of the pot with a wooden spatula or spoon.
• Add the beef back in, and add the beef broth. Give everything a quick stir so that the meat is covered in the liquid. Add lime juice to the broth.
• If cooking over the stovetop or in a slow cooker, cook until tender on medium heat, or for 8 hours on low in the slow cooker.
• If using an Instant Pot, secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 55 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid and take the beef out to shred.
• Shred the meat using 2 forks, then put it back in the Instant Pot in the sauce to soak it up.
• Strain liquid from beef, and serve in tortillas with your favorite toppings.

MEXICAN BEEF TIPS (CROCKPOT OR STOVETOP)

Steps:

• CROCKPOT METHOD:.
• Place the beef tips in the bottom of a 5-quart or larger slow cooker. Sprinkle chili powder, cumin, onion powder, garlic powder, salt & pepper over the beef. Add both cans of tomatoes, with their juices, pouring them directly over the tips. Cover the slow cooker. Cook on low for 8 to 10 hours.
• Stir well and serve immediately or store according to the directions in the description above.
• STOVETOP METHOD.
• Heat 1 tablespoon vegetable oil in a 4 1/2-quart or larger Dutch oven. Brown the beef tips for about 5 to 7 minutes. Stir in the spices and both cans of tomatoes and cover the pot. Bring to a boil, reduce heat to low and simmer the beef for 3 1/2 hours or until the beef cubes are so tender that they fall apart. Stir and check the liquid level periodically and add water to keep moist but not soupy.
• How to use:.
• Over shredded lettuce for taco salad (with or without the shell and all the normal taco fixings)
• As a filling with Monterey Jack cheese for quesadillas
• As a topping for nachos or tostadas
• As a filling for burritos or tacos
• Paired with Monterey Jack cheese as a filling for a twist on a Philly cheese-steak sandwich.

SLOW-COOKER MEXICAN BEEF TIPS

Steps:

• 1. Place beef tips in bottom of a 5-quart or larger slow cooker. Sprinkle spices over beef. Add both cans of tomatoes, with their juice, pouring them directly over the tips. Cover slow cooker. Cook on low for 8 to 10 hours. Stir well, and serve immediately, or store according to directions in the note below. Makes about 10 cups beef and liquid. Note: The beef will hold on low in the slow cooker for up to two hours before serving. Or prepare beef completely up to 48 hours ahead and refrigerate. Then re-warm on the stovetop over medium-low heat for 15 minutes or until heated through, or re-warm in the slow cooker on low for 45 minutes to an hour or until heated through. You may cook the beef completely and freeze it (with cooking liquid) in an airtight container for two to three months. Thaw in the refrigerator overnight and reheat according to the directions above. This is perfect for dinner served over rice, but the quantity and adaptability makes it great for future lunches (or dinners) down the road. Here's a short list of the possibilities for the moist, flavorful beef for lunch at the office or dinner: *Over shredded lettuce for taco salad (with or without the shell and all the normal taco fixings.) *As a filling with Monterey Jack cheese for quesadillas. *As a topping for nachos or tostadas. *Filling for burritos or tacos (soft or crunchy). *As a filling for a Mexican version of a Philly cheese- steak sandwich paired with Monterey Jack cheese.