Spring Hill Ranchs Southwestern Shredded Beef Recipes

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SPRING HILL RANCH'S NEW MEXICO GREEN CHILE SAUCE



Spring Hill Ranch's New Mexico Green Chile Sauce image

Here's half of New Mexico's State Question - "Red or Green?" Ladle it on or under huevos rancheros, enchiladas (rolled or stacked), burritos, chimichangas, or just about any other plate of New Mexico goodness. You can adjust the spicy heat level by the heat level of the green chiles or by adding some fire in the form of diced...

Provided by Wiley P

Categories     Other Sauces

Time 35m

Number Of Ingredients 8

2 Tbsp lard (or vegetable or canola oil)
1/4 medium white or yellow onion, diced
3 medium cloves of garlic, chopped
2 Tbsp all-purpose flour
4 medium new mexico #6 or big jim chiles, roasted, peeled, seeded and finely chopped (about 1 pound or 2 cups) (or a 13-ounce container frozen diced green chiles) (or 3 4-ounce cans of diced green chiles)
1 1/2 c good water or low-sodium chicken stock
1/2 tsp kosher salt (omit if your stock is not low-sodium)
1/2-1 lb shredded pork or beef (optional)

Steps:

  • 1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour and mix it in well, stirring constantly for at least 2 minutes to cook out the flour-y taste.
  • 2. Add in the green chiles, water (or stock), and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
  • 3. Add in the green chiles, water (or stock) and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
  • 4. Serve the sauce hot over or under your southwestern meal. Kept in an air tight container, this sauce should last a week in the refrigerator.

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

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.

NEW MEXICO STYLE ENCHILADAS



New Mexico Style Enchiladas image

New Mexico, home of the finest chiles in the world, is also home of a unique type of enchilada. Instead of being rolled baked in a baking pan, a true New Mexico enchilada plate is a stack of unrolled tortillas, each topped with a wonderful concoction of flavors and all that with a fried egg on top. This type of enchilada is most...

Provided by Wiley P

Categories     Tacos & Burritos

Time 35m

Number Of Ingredients 9

1 Tbsp lard (or oil of your choice)
1 medium yellow or white onion, finely chopped
2 lb cooked and shredded (or ground) chicken, beef or pork
3 c homemade new mexico red or green chile sauce (or about 20 ounces of canned enchilada sauce with 1/4 teaspoon ground cumin and 1 teaspoon of good chili powder added)
12-18 8-inch corn tortillas
2 c shredded lettuce
2 c grated colby or mild cheddar cheese
6 fried eggs
Garnish of chopped cilantro, sour cream, guacamole and/or salsa or pico de gallo

Steps:

  • 1. Heat the lard in a large skillet over medium high heat. Sauté the diced onion until it begins to turn translucent and soften. Add the shredded meat and enchilada sauce. Bring to a simmer, turn the heat down to low and simmer 15 minutes, stirring often.
  • 2. In a separate small skillet, warm a tortilla just until it becomes soft. Slide the tortilla through the meat mixture to coat with the sauce, then lay it on a plate. Place a scoop of meat mixture, a little shredded lettuce and a little shredded cheese on the tortilla. Repeat with another tortilla, stacking it on top of the one you've already completed; a typical enchilada plate will have two or three layers. Top with a fried egg. Garnish with the cilantro, a dollop of sour cream, some guacamole and/or salsa or pico de gallo. A big ol' serving of frijoles refritos (refried beans) goes really well on the side, too!

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