MEAT
Level 2
Carne Mexicana Sauce
Serves: 4-6 as an entrée
Before you go and shop for fresh ground chuck, first check in the fridge and see if there's any meat on its way to freezer burn. If it's your lucky day, you've got the basis for this terrifically easy slow cooker recipe. Sure we put "Mexicana" in the name, but we think the recipe is just plain worldy. What other recipe could be used as a filling for tacos, or a South-of-the-Border Bolognese sauce over pasta?
2 Tbsp. extra virgin olive oil
2 medium onions, chopped
2-3 cloves garlic, finely chopped
2 lbs. ground beef (optional: sausage, crumbled or whole)
2 tsp. dry or 1 Tbsp. fresh oregano, finely chopped
2 tsp. ground cumin
4 Tbsp. fresh cilantro, chopped
4 Tbsp. fresh parsley, chopped
2-3 Tbsp. taco seasoning
1 cup dry white wine
4 cups chicken or beef broth
1 (14.5 oz.) can diced tomatoes or 4 wrinkled tomatoes, chopped
Pinch red pepper flakes
- In a large skillet, heat oil. Add onion and garlic; sauté until soft. Add meat and brown thoroughly.
- Add in oregano, cumin and chopped herbs and blend into meat. Sprinkle with taco seasoning; mix in well.
- Raise to medium high to reduce liquid by half. Add wine; mix into meat and cook for 2-3 minutes.
- Transfer mixture to slow cooker. Add chicken or beef broth; stir well. Set on high, cover. Cook for 1 hour, mix well, adjust seasoning and turn to low, to cook between 4-6 hours.
- Adjust taco seasoning and add red pepper flakes to taste.
Serving suggestions:
As a taco filling - Serve in a bowl alongside crispy or soft flour tacos, with sides of shredded lettuce, finely chopped red onion, sour cream and grated cheese.
In soup– Spoon 2 cups worth into a ready-to-serve minestrone or white bean soup.
As a “Bolognese” sauce – Top with goat cheese or feta and serve over pasta.
Over nachos – Wherever meat goes on a tortilla chip, that's where the Carne Mexicana sauce goes, or in a Tamale Pie (see recipe below).
Tamale Pie
Cookware needed: round or oval oven-proof casserole
Shredded sharp cheddar or 1 cup caso blanco (white Mexican) cheese
1 pkg. instant cornbread mix, prepared into batter
- Preheat oven to 350 F.
- Oil the casserole. Pour in meat sauce mixture. With spatula, pat down to remove air bubbles.
- Using a large soup spoon, drop cornbread batter on top of meat mixture until completely covered.
- Sprinkle grated cheese over top.
- Cover and place in oven for 30 minutes.
- Remove cover and continue baking until cornbread topping has risen and cheese is golden brown.
- Remove from oven and let sit for 10 minutes.
- Serve sliced, with a dollop of sour cream and guacamole.
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