Chipotle Pork or Beef Tacos

I prefer Pork for this dish, but beef is yummy too!

1 2-3lb Pork or Beef Loin
32 oz Chicken or Beef Broth
1 16 oz can Whole Tomatoes
1 Large Yellow Onion
4 Cloves Garlic
1/4 C Brown Sugar
3 Tbsp Smoked Paprika
1 Tbsp Ground Red Peppers
1/2 small can Chipotle Peppers in Adobo Sauce

1. Peel garlic cloves. Dice Onion. Use kitchen shears to dice up tomatoes in can.
2. Save half of the Chipotle peppers and sauce for later use (they freeze well). Use kitchen shears to break up peppers.
3. Place all ingredients in a large Crock pot and cook on medium heat (6 hours). You may need to add water to cover meat. If so, add a little salt.
4. When meat is tender enough to shred with fork (about 6 hours), remove from pot. Shred with two forks.
5. Remove all but 2 cups of broth from crock pot. (I freeze the extra for use next time!). Taste the remaining broth and season if needed. (Salt, ground red pepper, smoked paprika).
6. Add shredded beef back to broth and simmer in Crock pot for another 30 minutes to an hour.

Drain the meat and Serve with Soft Flour Tortillas, Cilantro, Shredded Cheese, Sour Cream, lettuce, and your favorite salsa. (I love tomatillo salsa with this dish) Goes well with Spanish Rice and Pinto or Black beans.

Slow Roasted Beef Soup with Rosemary

Prep Time: 20 min Cook Time: 6 hours in a Crock Pot

Ingredients:
1 lb Lean Beef Stew Meat
4 Medium Yellow Potatoes
1 Large Yellow Onion
1 Bunch Carrots
1 Large Can Whole Peeled Tomatoes
28 oz Beef Broth
28 oz Water
1 Tbsp Dried Rosemary
1/2 Tbsp Garlic Powder
Salt and Pepper to Taste
1 bag Frozen Peas
1 bag Frozen Corn

1. Wash potatoes thoroughly, cut into small chunks but leave peel on. Wash and peel carrots and cut in to bite-size pieces. Medium dice the onion. Drain Tomatoes and cut into pieces using kitchen shears.
2. In a large crock-pot (5 quarts minimum) add: Beef, onions, potatoes, carrots, tomatoes, rosemary (use a sachet to remove later), garlic powder, broth, water, and some salt and pepper. Heat on low heat for 5 hours.
3. After 5 hours, remove the rosemary sachet. Taste the broth and add salt, pepper, and garlic powder as needed.
4. Add peas and corn and cook for another hour.

Enjoy!. Goes well with cornbread (we like to add a TBSP of honey to our favorite corn bread mix before baking).

Beef Stir-Fry With Noodles

Prep Time: 20 min Cook Time: 20 min

Ingredients:
Canola Cooking Spray
3/4 lb Thin strips of lean beef
3-4 Tbsp Soy Sauce
1/4 Tsp Garlic Powder
1/8 Tsp Ground Ginger
4-6 Heads of Baby Bok Choy (or a small napa cabbage)
1 large Yellow Onion
1 bunch Green Onions
Asian Noodles (I prefer the kind found in the produce section near the tofu and other soy products, but Chow Mein Noodles also work)
6 cups of water

1. Place 3 Tbsp Soy Sauce, garlic, ginger, and beef in a bowl. Mix together and set aside.
2. Chop bok choy, yellow onions, and green onions in to 1/2" strips, but keep items separate.
3. Place water in a 3 quart pan and heat on high to bring to a boil.
4. While water is heating in the other pan, spray wok or large skillet with cooking spray and heat on medium high. Once hot, add beef with sauce. Cook beef stirring frequently until beef is mostly done (you'll be cooking it for 3 more minutes later).
5. Once beef is cooked, set aside.
6. Spray skillet again and add yellow onions. Cook until slightly softened, then add bok choy (or Napa cabbage). When onions and bok choy are tender but still have some crunch, add green onions and beef. Add extra soy sauce as needed to make a slight broth. Keep simmering.
7. Add Noodles to water and cook 3 minutes.
8. Drain noodles and toss in the skillet with meat and veggies.

Enjoy. (Add soy sauce to taste)