FREEZE IT
MACHACA BEEF DIP SANDWICHES
The winning combination of beef, cumin, chili powder and the spicy heat of chipotle peppers makes these sandwiches game-day food at its finest!
—KAROL CHANDLER-EZELL NACOGDOCHES, TX
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 6 SERVINGS
1 boneless beef chuck roast (2 to 3 pounds)
1 large sweet onion, thinly sliced
1 can (14 1/2 ounces) reduced-sodium beef broth
1/2 cup water
3 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce
1 envelope au jus gravy mix
1 tablespoon Creole seasoning
1 tablespoon chili powder
2 teaspoons ground cumin
6 French rolls, split
Guacamole and salsa, optional
1. Place roast in a 3- to 4-qt. slow cooker; top with onion. Mix broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat.
2. Cover and cook on low 8-10 hours or until meat is tender.
3. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with cooking juices and guacamole or salsa if desired.
FREEZE OPTION Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on rolls with guacamole and salsa if desired.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. The following spices may be substituted for 1 tablespoon Creole seasoning: 3/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Cook to Cook
My husband said that this was the best beef dip sandwich he has ever had. It has a great flavor and was easy to prepare. I will be making this one again. GREAT recipe!
—BMLINK627