Birria Tacos

For the Birria Beef and Broth:

8 dried guajillo chiles

2 dried ancho chiles

1 dried arbol chile (can sub a Japonese chile)

3 large Roma Tomatoes

1 medium onion, quartered and peeled and trimmed of root ends

6 cloves of garlic, peeled but left whole

3 c beef broth

2 Tbs white vinegar

1 tsp cumin

1 tsp oregano (if possible, use Mexican oregano)

1 tsp chili powder

1 tsp salt

1/2 tsp freshly ground coarse pepper (use 1/4 tsp for finely ground) 

1/4 tsp allspice

3 bay leaves

3 to 5 pound bone-in or boneless chuck roast

For the tacos:

Corn tortillas (yellow or white)

Shredded cheese for melting (Monterey Jack)

Cilantro and chopped white onions, for serving

In a large pot, add the dried chiles, tomatoes, onions, and garlic.  Add water until ingredients are completely covered.  Bring to a simmer over medium heat.  Cook for 15 minutes until the chiles and onions have softened.

Remove the pot from the heat.  Carefully remove the tough stems from the chili.  With a slotted spoon, scoop out the chiles, onions, tomatoes, and garlic and transfer to a blender.  Add 1 1/2 c of the chile broth from the pot to the blender with the vegetables.  Add a lid and vent slightly to release steam (or vent in spurts, holding the lid down!).  Blend until very smooth.

Pour the mixture into the insert of an 8-qt slow cooker.  Add beef broth, vinegar, cumin, oregano, chili powder, salt, pepper, and allspice.  Stir to combine.  Add the bay leaves.

Season the beef lightly on all sides with salt and pepper and rub lightly into the meat.  Place the beef in the slow cooker, turning to coat in the chile mixture.  Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours until beef is fall-apart tender.

Remove the beef from the slow cooker to a dish, discarding bone and bay leaves.  Shred the beef into bite-sized pieces.  Stir or whisk the consomé to recombine and spoon 1 to 2 cups of it over the meat.  Keep remaining sauce warm.  

To make the tacos, heat a skillet or griddle over medium to medium-high heat.  Dip a corn tortilla fully in the warm consomé and lay flat in the hot skillet.  Spread beef on half of the tortilla and top with cheese.  Fold the tortilla over the filled half and press down gently with a spatula as it sizzles and cooks on one side.  Flip and cook on the other side until golden and sizzling.  Remove to a plate or platter and repeat with remaining tortillas/tacos.  A four pound bone-in roast will make enough beef for about 20 tacos made with 6-inch corn tortillas. Leftover beef and consomé can be frozen in well-sealed bags or containers for 1 to 2 months.

From Mel's Kitchen Cafe

Mississippi Pot Roast

3-4 lbs boneless beef chuck roast

1 Tbs garlic powder

2 tsp dried parsley

2 tsp onion powder

1 tsp dried dill weed

1 tsp coarse salt

1/4 c beef broth

1/4 liquid from jar of pepperoncini

2 Tbs cornstarch

1 Tbs soy sauce

1 Tbs Worcestershire Sauce

1 Tbs beef bouillon paste

4 Tbs butter, cut into pieces

4-6 pepperoncini

Optional: mashed potatoes, rice, or buns

Place the roast in the insert of a 6- or 8-quart slow cooker.

In a small bowl, combine the garlic powder, parsley, onion powder, dill, and salt.  Sprinkle evenly over the beef.  

In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and bouillon paste.  Pour over the beef.  Turn the beef once or twice to coat in seasonings and liquid.

Place the butter pieces and pepperoncini on top of beef.  Cover and cook on low for 8 to 10 hours, or high for 4 to 6 hours until the beef is fall-apart tender.  Remove the pepperoncini and shred the beef with two forks, tossing the beef with the cooking liquid/gravy.  Keep warm until ready to serve.  Serve over mashed potatoes, rice, or on buns.

From Mel's Kitchen Cafe

Slow Cooker Beef Stew

5 lbs. boneless chuck roast, cut into 1.5-inch pieces

salt and pepper

2 Tbs canola oil

2 medium yellow onions, finely chopped

6 oz. tomato paste

2 c low-sodium chicken broth

3 Tbs soy sauce

2 bay leaves

1 lb. carrots, peeled and cut into 1-inch pieces

1 lb. red potatoes, washed and cut into 1-inch pieces

1 tsp dried thyme

2 Tbs Minute tapioca

2 c frozen peas

After you've cut the meat into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper.  In a large skillet, heat 1 Tbs of oil over medium heat until the oil is rippling and hot.  Cook half the beef until it well browned on each side, about 4 minutes.  (No need to cook it all the way through-- just get some great brown color all around.). Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry).  Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 tsp salt and cook until the onions are translucent and golden, about 6 minutes.  Add the tomato paste and cook, stirring, for about 2 minutes.  Slowly whisk in the broth, soy sauce, 1/2 tsp thyme and bay leaves.  Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 Tbs oil, 1/2 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper.  On the counter, lay out a large piece of heavy-duty aluminum foil (or use two sheets of regular foil on top of each other).  Place the tossed the vegetables on one side of the foil.  Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker.  Stir in the tapioca into the slow cooker.  Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew.  Discard the bay leaves from the stew.  Carefully open the foil packet (be careful of steam!).  Return the vegetables and any juices to the slow cooker and gently mix them into the stew.  Stir in the frozen peas and let them rest in the stew for 5-10 minutes until they are heated through.  Serve!

From Mel's Kitchen Cafe

"Dump" Chili

28 oz. ranch style pinto beans, do not drain

14 oz. black beans, rinsed and drained

14 oz. white beans, rinsed and drained

14 oz. tomato sauce

14 oz. diced tomatoes

14 oz. fire roasted tomatoes with green chile

7 oz. chopped green chile

14 oz yellow corn, drained

2 Tbs Mexican spice mix (or taco seasonings)

Optional: 1-2 lbs meat of your choice, cooked

Toppings: shredded cheese, sour cream, green onions, corn chips, rice, fresh tomatoes, etc.

Stope Top Directions: Combine all ingredients in a large pot.  Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours.

Crock Pot Directions: Combine all ingredients in a large crock pot.  Cook on low for 8-12 hours.

From Barefeet in the Kitchen

Cilantro Lime Chicken

1 lb boneless, skinless chicken breasts

1 c orange juice

1 c chicken broth

juice of 2 fresh limes

2 tsp minced garlic

1/2 c chopped cilantro leaves

1 can black beans, rinsed and drained

2 c frozen corn

1 Tbs cumin

Serve with: rice, guacamole, sour cream, chips, etc.

Add all ingredients to a gallon sized freezer bag or container for instant pot

Make it now: in an instant pot, cook for 9 minutes on high, then allow 10 minutes for pressure to release naturally; in crock pot (fresh or frozen and then thawed), cook on high 3-4 hours, or low for 6 hours.

From frozen: place in instant pot, sauté for 5 minutes or until you have about 1/4 c of liquids.  Cook for 12 minutes at high pressure, then allow 10 minutes for pressure to release naturally.

From Anita Wiggins

Slow Cooker Creamed Corn

32 oz. frozen corn

8 oz. cream cheese

1/2 c butter

1/2 c milk

1 Tbs white sugar

Salt & pepper to taste

Cut butter and cream cheese into cubes, combine everything in a slow cooker.  Cook on high for 2-4 hours, or low for 4-6 hours, stirring occasionally.

From Leah Bentley

Slow Cooker Mongolian Beef

1.5 lbs flank steak, sliced against the grain into strips
1/4 c cornstarch
2 tbs olive oil
1/2 tsp ginger, minced
2 cloves garlic, minced
3/4 c soy sauce
3/4 c water
3/4 c brown sugar
1/2 c carrots, shredded
3 green onions, chopped

Rice


Spray slow cooker with non-stick cooking spray.  Place sliced meat in a ziploc bag and shake with corn starch to coat, then place in crock pot.  Combine remaining ingredients in a bowl and pour over beef in crock pot.  Cook on high 2-3 hours or low 4-6 hours.  Serve over rice, top with additional sliced green onions.


From Six Sisters

Pulled Pork

Pork tenderloin (if it's from Costco, just use half)
12 oz. Root Beer
18 oz. bottle of your favorite barbecue sauce
Hamburger buns


Nestle pork loin into slow cooker, pour root beer over and cook on low 6-7 hours.  Once cooked through, drain extra liquid and shred pork with two forks.  Stir in as much BBQ sauce as desired, serve on buns.


From AllRecipes

Thai Mango Chicken

Mango Sauce:
3 mangoes (or more) cubed, divided (save one for garnish)
1 tsp chili powder
1 Tbs rice vinegar (or apple cider vinegar)
1 1/2 Tbs soy sauce
2 Tbs Worcestershire sauce
zest of 1 lime
juice from 1/2 lime
1 Tbs brown sugar
grated ginger (thumb size)
3 cloves garlic
1/4 tsp turmeric
3-4 Tbs coconut milk (optional-- I just threw in a little bit of coconut oil)

Chicken:
4 chicken breasts
1 red pepper, finely diced
chopped cilantro


Blend all mango sauce ingredients until almost smooth.  Slice chicken lengthwise into 3-4 slices, place in crock pot/instant pot.  Pour mango sauce over and cook; two hours on high for slow cooker, 10 minutes for pressure cooker.

Serve over rice with pepper, mango and cilantro garnishes.


From Flavour and Savour

French Dip Sandwiches

Roast
16 oz. can beef broth
1/2 can water
1 packet dry au jus mix
1 packet dry Italian dressing (if it's a smaller roast, use half the packet)

Sub rolls
Pepper Jack cheese


Place first 5 ingredients in a crock pot, cook on low 10 hours (less if the roast is small).  Remove roast and shred or slice.  Serve on sub rolls and place pepper jack cheese on top.  Broil in oven for a few minutes to melt the cheese.  Dip in the crock pot juices as you're eating!


From Recipe Picnic

Tomato Basil Soup

28 oz. diced tomato
1 c celery, diced finely
1 c carrots, diced finely
1 c onion, diced finely
1 tsp dried oregano (or 1 tbsp fresh)
1 tbsp dried basil (or 1/4 c fresh)
4 c chicken broth
1/2 bay leaf
1/2 c flour
1/2 c butter
2 c half and half, warmed

1 c freshly grated Parmesan cheese
1 tsp salt
1/4 tsp pepper


Add tomatoes, celery, carrots, chicken broth, onion, oregano, basil and bay leaf to a large slow cooker.  Cover and cook on low for 5-7 hours, until vegetables are soft.

About 30 minutes before serving, make a roux from the butter and flour.  Slowly stir in 1 cup of hot soup.  Add another 3 cups and stir until smooth.  Add all back into the slow cooker.  Stir and add in Parmesan cheese, warmed half and half, salt and pepper.  Add addition basil and oregano if needed.

Serve with rolls or bread bowls!


From 365daysofcrockpot.com


Instant Pot Version:

*Use crushed tomatoes, grated carrots, full bay leaf!  Can use plain milk instead of half and half...

Turn Instant Pot to saute while you prepare your vegetables.  Add oil to the pot.  Add onions and saute for 3 minutes.  Then add the carrots and celery and saute for 1 more minute.  Pour the broth into the pot along with the crushed tomatoes.

Add in oregano, basil, and bay leaf.

Cover the pot and turn off the saute function.  Make the valve is sealed.  Set the timer to cook for 5 minutes.  When the pot starts counting down from 5 (it will probably take about 10 minutes for it to come to pressure), melt the butter in the microwave or on the stove top.  Once butter is melted, whisk in the flour, one tablespoon at a time.  It will form a thick mixture.

By this time, the Instant Pot has probably beeped.  let the pot sit for about 5-10 minutes, then open the valve to release pressure.  Turn Pot back to saute function.  Ladle one cup of the hot soup into your flour mixture.  Whisk it well.  Then stir in the creamy mixture into the Instant Pot and whisk until combined.  Let it cook for a few minutes on the saute setting, stirring regularly to cook out the flour taste.  

Add in the milk and the Parmesan cheese, and the salt and pepper.  Whisk.  Taste at this point and season to taste.



Healthy alternative:

Substitute Vegetable broth for chicken broth

Make roux from whole wheat flour and coconut oil

Substitute Parmesan cheese and half and half with 1 1/2 c cashew cream (blend 1 1/2 c raw cashews with 1 1/2 c water until smooth)

Substitutions from letfoodheal.blogspot.com

Vegan Tortilla Soup

1 c dried pinto beans, soaked overnight
15 oz. fire-roasted tomatoes
1 onion, diced
3 garlic cloves, minced
1/2 tsp oregano
1/4 tsp chili powder
1/2 tsp paprika
1/2 tsp kosher salt
4 c vegetable broth
4 c water
2 whole serrano chiles
baby spinach

 Use a 6-quart crock pot.  Put pre-soaked beans into crock pot.  Add tomatoes, onion, and garlic, then spices, broth and water.  Wash and float the uncut peppers on top (use more if you want it spicier!).  Cover and cook on low 8-10 hours.  Remove chiles before serving.  Add a few handful of baby spinach right before serving.

If desired (and if you don't want it to be vegan), add sour cream, shredded cheese, and/or chips.


From Crockpot365.blogspot.com

Beef & Broccoli

1 lb. thin beef (such as rib eye)
1/4 c soy sauce
2 tbs chicken broth
2 tbs apple cider vinegar
1 tbs brown sugar
2 tsp sesame oil
2 cloves garlic, smashed and chopped
1/2 tsp crushed red pepper flakes
16 oz. broccoli florets
Rice

Use a 4 quart crock pot.  Add liquid to crock pot, then garlic and spices, then thinly sliced meat.  Stir to coat.  Cook on low for 6-8 hours.  An hour before serving, add broccoli.  Stir gingerly to coat broccoli.  Serve over rice.


From Crockpot365.blogspot.com

Garlic Chicken Farfale

16 oz. pasta (I like to use mini-farfale)
1 c heavy whipping cream
3-4 chicken breasts, boneless skinless
3 cloves garlic, minced
1/2 tbs pepper
1/2 c butter
1 lb bacon, cumbled
1/2 c fresh Parmesan cheese, shredded
Lawry's mesquite marinade with lime juice (or Target brand)

Cook chicken in crock pot in marinade until done (low for 6 hours should do it), then shred chicken and discard marinade.  Boil pasta.  In a small saucepan, melt butter, add garlic, whipping cream, pepper, cheese, and bacon.  Whisk together on low heat for 3-4 minutes.  In a large bowl, pour over cooked, drained pasta, add chicken and toss to combine.  Sprinkle with a little extra Parmesan cheese.


From Portland Mama

End of Summer Harvest Soup

4 c chicken stock (or vegetable stock)
1 c prepared pasta sauce
1 c water
1 onion, diced
3 zucchini, sliced into 1/4-inch rounds
3 yellow summer squash, sliced into 1/4-inch rounds
2 c cherry tomatoes, halved or quartered
1 tbs Italian seasonings
1/3 c dry white cannellini beans, rinsed in hot water
1/2 c pasta
cheese for garnish

Place everything except cheese garnish and pasta in a 6-qt crock pot and cook on low for 8-10 hours.  Or the longer the better, really.  20 minutes before serving, stir in raw pasta. 


From Crockpot365.blogspot.com

Forgotten Minestrone Soup

1 lb. stew meat
6 c water
28 oz. tomatoes
1 cube beef bouillon
1 onion, chopped
2 tbs parsley
1 1/2 tsp salt
1 1/2 tsp thyme
1/2 tsp pepper
1 medium zucchini, thinly sliced
2 c cabbage, finely chopped (optional)
16 oz. can garbanzo beans, drained
1 c uncooked pasta (mini shells!)
grated Parmesan cheese

Combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper in 6 quart crock pot.  Cover and cook on low 7-9 hours.  Stir in remaining ingredients (except cheese), cover and cook on high 30 minutes or until vegetables are tender.  Sprinkle with Parmesan cheese.


From Fix It and Forget It Cookbook

Artichoke Pasta

2-3 chicken breasts (optional)
3 (14.5 oz.) cans Italian tomatoes
2 (14.5 oz.) cans artichoke hearts in water, drained and lightly chopped
6 garlic cloves, minced
1/2 c heavy whipping cream (extra okay!)
1 lb freshly cooked pasta (I like mini bowtie, but just about any kind will work)

Use a 6-quart slow cooker.  Place chicken inside, pour tomatoes on top, then add artichoke hearts and garlic.  Cover and cook on low for 6-7 hours (4-5 hours if you're not using chicken).  Shred chicken, stir in cream and pasta.


From Crockpot365.blogspot.com

Fried Rice

2 c leftover rice
3 tbs butter
2 tbs soy sauce
2 tsp Worcestershire sauce
1/2 tsp pepper
1/4 tsp kosher salt
1/2 diced yellow onion
1 c frozen vegetables (whatever you have on hand should work)
leftover meat
1 egg
sesame seeds for garnish (optional)

Put everything in the crock pot, mix together, cook on high for 2-3 hours, or on low for 3-4 hours.  Really, you're only heating everything up and cooking the egg.


From Crockpot365.blogspot.com

To Die For Roast

1 roast, any kind
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1 pkg. ranch dressing mix
1 c water
any veggies you like-- cubed potatoes, sliced onion, baby carrots, etc.

Put vegetables in crock pot, place roast on top.  Mix packages of seasoning together and sprinkle on top of meat.  Pour water around roast.  Cook on low 7-9 hours.


From Mary Gray

Southwest Chicken

4 chicken breasts
1 can black beans
1 c salsa
1 can diced green chilis

Place in crock pot and cook on low for 6-8 hours.  30 minutes before eating, add:

1/2 c salsa
8 oz. cream cheese (optional)
1 can corn (drained)

Continue to cook on low for 30 minutes, then shred chicken and eat over rice or in a tortilla (or mix in rice and then put it in a tortilla!).


From Emily Kartchner