I have something in mind here.
Stick with me.
It was a few days before Thanksgiving
and all the little Hawthornes would be returning to the nest
and I wanted to have something quick, easy,
and different to serve them.
And I wanted it to have a Mexican flair.
I started out with a top round roast
which had been languishing in my freezer
for some time.
I wanted shreddable beef.
Hence the crock pot.
I put the roast in the crock pot with some beef broth to cover
and set it on high for about 4 hours.
I pulled out my bag of Chiles Cobanero,
a gift from my friend Zzzadig
from the care package he sent me a while back.
A couple handfuls of the cobaneros went in ...
... along with some more broth,
some carrots, and some potatoes.
I turned the crockpot to low
and let it crock away all night.
The next morning,
I was greeted with lovely, tender, cabanero-infused, shreddable beef.
I had a bit of this for lunch.
Mashed the carrots and potatoes with some butter
and poured some gravy over top.
Complex flavors with heat that sneaks up on you
from behind.
And I have something in mind for the rest of the meat.
Stay tuned for my next post -
Navaho Tacos!
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