LEFTOVER STEAK GREEN CHILI BURROS SLOW COOKER
I've been making this for years, by adding a bit of this, a smidge of that. Today, I actually wrote all the ingrendents down. Any leftover meat can be used. The burros I made this evening were from leftover grilled beef steak and a marinated pork tenderloin. The taste of the orange marinade on the pork didn't come through at all, so no need to worry about mixing meats. If you are using leftover roast, you won't need to cook in the crockpot. If the chili isn't spicy enough for you, just add a pinch of cayenne while cooking.
Provided by BakinBaby
Categories Meat
Time 13m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Chop leftover steak or roast in 1/2" squares, add steak, onions and 1/2 cup broth to small crock pot, cook on high for 3 or 4 hours or until the meat is nice and tender.
- In a medium sized skillet add 1 T. olive oil and flour, cook over medium meat until it begins to thicken (about 3 min.).
- Add meat drippings and remaining beef broth to equal 2/3 cup (you may need to add more if the sauce is too dry.
- While cooking the sauce; add in cumin, red chili powder, garlic, green chilis, sea salt and fresh ground black pepper to taste. If the sauce isn't spicy enough for you; add cayenne now.
- Cook the sauce until it begins to thicken (about 3-4 min.) add in meat; mix to heat though.
- Heat tortillas on a griddle till nice and pliable; fill with meat mixture; add a tablespoon full or so of cheese, roll burro style.
- Ole!
Nutrition Facts : Calories 671.4, Fat 21.6, SaturatedFat 8.6, Cholesterol 161.6, Sodium 1101.5, Carbohydrate 48, Fiber 3.5, Sugar 4.5, Protein 68
CONTEST-WINNING GREEN CHILI PORK STEW
Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 17g protein.
GREEN CHILE SWISS STEAK
This is outstanding comfort food. We typically serve with mashed potatoes and Macaroni & Cheese. I have the butcher tenderize my meat at the market. You can also use cube steak. This can be made on the stove or in the oven, or in a crock pot.
Provided by srooc1
Categories < 4 Hours
Time 3h55m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Season the meat with salt and pepper to taste.
- Dredge in flour till lightly covered.
- In a large skillet, heat oil to cooking temperature.
- Brown meat on both sides in skillet; remove when done.
- In same skillet, add onions and garlic stir to season skillet.
- Make sure skillet in hot, add beef broth to deglaze.
- Return meat to skillet and add all remaining ingredients to skillet.
- Bring to a boil, reduce heat and cover.
- Simmer until meat is tender.
Nutrition Facts : Calories 436.3, Fat 24.7, SaturatedFat 7.4, Cholesterol 99.3, Sodium 800.3, Carbohydrate 22.1, Fiber 2.9, Sugar 9.2, Protein 32.3
GREEN CHILE SAUCE
Provided by Guy Fieri
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
CHILI STEAK & PEPPERS
Bright and loaded with flavor, this makes a delicious dish you'll be proud to serve. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine the chili sauce, lime juice, brown sugar, pepper flakes and 1/4 teaspoon salt; brush over steak. Broil steak 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute onion and green and yellow peppers in oil until tender. Add the garlic, pepper and remaining salt; cook 1 minute longer. In a small bowl, combine sour cream and horseradish. Slice steak and serve with pepper mixture and sauce.
Nutrition Facts : Calories 265 calories, Fat 9g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 491mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
GRILLED RIB-EYE STEAKS WITH GREEN CHILE MUSHROOM SALSA BUTTER
Provided by Reed Hearon
Categories Beef Garlic Cinco de Mayo Backyard BBQ Steak Hot Pepper Summer Grill Grill/Barbecue
Yield Serves 4
Number Of Ingredients 15
Steps:
- Prepare grill.
- Pat steaks dry and brush on both sides with oil. Rub steaks with chipotle rub and in a shallow baking dish large enough to fit steaks in one layer marinate them at room temperature up to 30 minutes.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals until crusty and medium-rare, about 4 minutes on each side. (Alternatively, steaks may be cooked in a hot well-seasoned ridged grill pan.) Transfer steaks to a warm platter and let stand 5 minutes.
- Divide beans among 4 small deep platters and top with steaks. Dollop salsa butter on steaks and top with onion rings.
- For the Chipotle Rub:
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
- Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using. Makes about 3 1/4 cups.)
EASY GREEN CHILE STEW
UUMMMMM.... Good... The hominy really adds a punch.
Provided by tincan4
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat.
- Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced tomatoes, and water. Bring to a boil over medium heat, and reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes, stirring occasionally.
Nutrition Facts : Calories 538.5 calories, Carbohydrate 59.1 g, Cholesterol 91.8 mg, Fat 18.9 g, Fiber 8.2 g, Protein 32.4 g, SaturatedFat 7.2 g, Sodium 855.7 mg, Sugar 8.8 g
GREEN CHILI STEW
A great Mexican stew. Everyone loves this, even my children!
Provided by Lynn
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
- Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
- Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
- Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 33 g, Cholesterol 121.9 mg, Fat 26.5 g, Fiber 3.3 g, Protein 43.6 g, SaturatedFat 9.6 g, Sodium 1455 mg, Sugar 4.2 g
More about "green chilies steak recipes"
GREEN CHILE STEAK NACHOS RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (19)Total Time 20 minsServings 4Calories 926 per serving
- Preheat oven to 425°F. Pulse chiles, lime juice, garlic, cumin, and 1 cup of the cilantro in a food processor until mostly smooth.
- Season steak with salt. Heat oil in a large cast-iron skillet over high. Cook steak, turning once, until deeply browned, 1½ to 2 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes; roughly chop.
- Layer chips, chile mixture, cheeses, and onion on a rimmed baking sheet (line with foil for easy cleanup). Bake until cheese is melted, 7 to 8 minutes. Top with steak, lime wedges, remaining ¼ cup cilantro, and radishes.
GREEN CHILE CHEESE STEAK | HOMESICK TEXAN
From homesicktexan.com
5/5 (2)Estimated Reading Time 7 minsServings 4
- Roast the Hatch and jalapeño chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, take them out of the bag and gently rub the chiles to remove the skin. Remove the stems and seeds from the chiles and then dice.
- Preheat the oven to 375°F. In an ovenproof skillet, melt the butter on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Remove the skillet from the heat and stir in the diced chiles. Evenly distribute on top the cream cheese and the shredded Muenster and Monterey Jack, then pour in the half-and-half. Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven, garnish with the cilantro and gently stir to combine everything. Add salt to taste.
- Meanwhile, in a large skillet heat up the butter on medium heat. Add the onions and while occasionally stirring, cook until fragrant and almost translucent, about 2-3 minutes. Lightly salt and pepper the rib-eye slices and add them to the skillet. Cook the meat with the onions for 2-3 minutes, stirring occasionally, until the meat is just starting to brown.
- To assemble the sandwiches, evenly divide the meat and the onions between the toasted and buttered buns and top the meat with the cheese sauce.
GREEN CHILE STEAK | LODGE CAST IRON
From lodgecastiron.com
Servings 2Estimated Reading Time 1 minCategory Meat Recipes Entrée Recipes Grilling Recipes
- On a preheated grill pan, grill the garlic, poblano, and serrano until soft, 10 minutes, then slightly cool. Peel the skin from the garlic, poblano, and serrano and deseed the chilies.
- In a high speed blender, add the garlic, chilies, cilantro, water, lemon juice, zest and onion powder. Blend the sauce on high and in a steady stream, add the oil. Season the sauce with salt and pepper to taste, then set aside for serving.
- Let the steaks come to room temperature, 10-15 minutes. On the same grill pan, grill the steaks to a preferred doneness. Rest the steaks off the grill, 5 minutes, and slice. Serve the grilled steak with the sauce.
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