Type what you have

Ingredients

• ✓ beef broth
• beef chuck roast
• taco seasoning mix
• green salsa

Instructions

1. 1 Lay beef chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle taco seasoning mix over beef. Pour green salsa over the top, followed by broth.
2. 2 Cook on Low for 4 hours. Add more broth if needed. Remove beef from the slow cooker and shred with 2 forks. Return shredded beef to the slow cooker; mix with liquid. Serve hot.

By Mary McCarthy Maslowski

Ingredients

• ✓ beef broth
• chipotle cooking sauce
• cilantro
• vegetable oil
• onion
• garlic
• roast beef
• bolillo roll
• cilantro

Instructions

1. 1 Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
2. 2 Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.
3. 3 Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.

By bdweld

Ingredients

• ✓ beef broth
• ground beef
• tomato
• kidney bean
• black bean
• enchilada sauce
• sweet corn
• green chili
• taco seasoning

Instructions

1. 1 Combine ground beef, tomatoes, broth, kidney beans, black beans, enchilada sauce, corn, chilies, and taco seasoning in a slow cooker; mix well.
2. 2 Cover and cook on Low for 8 hours or High for 4 hours.

By Debbie B

Ingredients

• ✓ beef broth
• beef chuck roast
• salt
• black pepper
• grapeseed oil
• onion
• garlic
• guajillo red chile cooking sauce
• bay leaf

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
3. 3 Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
4. 4 Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over beef. Pour in enough of remaining broth to cover beef. Add bay leaves and bring to a gentle simmer.
5. 5 Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
6. 6 Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

By Baking Nana

Ingredients

• ✓ beef broth
• cumin
• coriander
• oregano
• garlic powder
• cayenne pepper
• pork shoulder
• onion
• bay leaf

Instructions

1. 1 Combine cumin, coriander, oregano, garlic powder, and cayenne pepper in a bowl; thoroughly rub over pork roast.
2. 2 Place roast in a pressure cooker; pour beef broth around roast. Add onion and bay leaves. Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat over medium-high heat to full pressure when steam escapes in a steady flow and makes a whistling sound. Reduce heat to maintain high pressure and regulator is gently rocking. Cook for 45 minutes.
3. 3 Off heat, let pressure release naturally according to the manufacturer's instructions. Unlock and remove lid. Transfer pork to a serving bowl; shred using 2 forks.

By AKrause

Ingredients

• ✓ beef broth
• canola oil
• pork shoulder
• poblano pepper
• jalapeno pepper
• serrano pepper
• onion
• garlic
• coriander
• cumin

Instructions

1. 1 Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
2. 2 Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

By yellowpairs ♥

Ingredients

• ✓ beef broth
• ground beef
• onion
• black bean
• corn
• tomato
• green chile
• tomato sauce
• taco seasoning mix
• avocado
• oaxaca cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.

By thedailygourmet

Ingredients

• ✓ beef broth
• chicken broth
• vegetable broth
• fire-roasted diced tomato
• tomato
• onion
• garlic
• chicken soup base
• grapeseed oil
• mint leaf
• oregano
• cumin
• zucchini
• salt

Instructions

1. 1 Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
2. 2 Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
3. 3 Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
4. 4 Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.

By 1010lisalynn

Ingredients

• ✓ beef broth
• pork loin
• onion
• garlic
• chile pepper
• salt
• corn husk
• lard
• masa harina
• baking powder
• salt
• sour cream

Instructions

1. 1 Place pork, onion, and garlic in a Dutch oven. Add enough water to cover; bring to a boil over medium-high heat. Reduce the heat to low; simmer pork until cooked through and tender, about 2 hours.
2. 2 Remove stems and seeds from chiles; transfer to a medium saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat to cool.
3. 3 Transfer chiles and cooking liquid to a blender; blend until smooth. Strain sauce through a fine-mesh sieve into a bowl; stir in salt. Discard contents of strainer.
4. 4 Remove pork from the pot; discard onion and garlic. Shred pork using two forks; mix in 1 cup chile sauce; set filling aside. Reserve remaining chile sauce for serving.
5. 5 Soak corn husks in a bowl of warm water until softened, about 30 minutes.
6. 6 Meanwhile, beat 1 tablespoon broth with lard in a large bowl until fluffy.
7. 7 Combine masa harina, baking powder, and salt in another large bowl; stir into lard mixture, adding more broth as needed to form a soft, spongy dough.
8. 8 Remove husks from water; pat dry. Spread about 2 tablespoons of dough, about 1/4-inch thick, onto the center of each husk, leaving a 1-inch border on sides and top.
9. 9 Spoon 1 tablespoon pork filling over dough. Fold sides of husk toward the center, then fold up the bottom to seal. Repeat with remaining husks, dough, and filling.
10. 10 Arrange tamales upright in a steamer basket over simmering water. Cover with a damp towel or extra husks. Steam until dough is firm and pulls away easily from husks, about 1 hour.
11. 11 Unwrap the tamales; drizzle with remaining chile sauce. Top with sour cream. Alternatively, stir chile sauce and sour cream together before drizzling for a creamy option.

By SADDIECAT

Ingredients

• ✓ beef broth
• yellow onion
• beef chuck roast
• tomato
• coffee
• green chile
• jalapeno pepper
• garlic
• chili powder
• cumin
• salt
• black pepper

Instructions

1. 1 Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
2. 2 Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
3. 3 Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
4. 4 Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

By rknotthere

Ingredients

• ✓ beef broth
• ✓ beef broth
• ground chicken
• chorizo sausage
• onion
• butter
• garlic
• ketchup
• brown sugar
• chipotle chile powder
• mustard powder
• hot sauce
• salt
• black pepper
• pretzel roll

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
2. 2 Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

By thedailygourmet

Ingredients

• ✓ beef broth
• vegetable oil
• beef stew meat
• onion
• tomato
• green chile pepper
• green chile pepper
• garlic salt
• cumin
• salt
• black pepper
• potato

Instructions

1. 1 Heat oil in a large pot over medium heat. Add meat and onion; cook and stir until onions are translucent, about 5 minutes.
2. 2 Pour in diced tomatoes with chiles, beef broth, and chile peppers. Stir in garlic salt and cumin. Season with salt and pepper to taste.
3. 3 Bring to a boil, reduce heat, and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
4. 4 Stir in cubed potatoes and simmer until potatoes are tender, about 30 more minutes.

By Lynn Small

Ingredients

• ✓ beef broth
• chipotle chile pepper
• yellow onion
• lime juice
• tomato paste
• apple cider vinegar
• garlic
• cumin
• salt
• oregano
• beef shoulder roast
• bay leaf
• clove

Instructions

1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

By RainbowJewels

Ingredients

• ✓ beef broth
• olive oil
• beef stew meat
• onion
• russet potato
• fire-roasted diced tomato
• green chile
• oregano
• garlic
• cumin
• chipotle chile powder
• chili powder
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil; sear beef until cubes browned on all sides, 5 to 8 minutes. Transfer beef to a plate; set aside. Add onion to the Pot; cook until soft and translucent, about 5 minutes. Turn off Sauté function.
2. 2 Return beef to the Pot; stir in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and black pepper. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By My Hot Southern Mess

Ingredients

• ✓ beef broth
• beef chuck roast
• water
• red wine vinegar
• chili powder
• cumin
• onion
• green chile pepper
• flour
• monterey jack cheese
• sour cream
• oil
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Cook beef: Place beef roast in a large saucepan; pour in water. Cover with a tight-fitting lid and simmer on low for 30 minutes. Increase heat to medium-high and brown beef on all sides. Once water has evaporated, add broth, vinegar, chili powder, and cumin. Cover tightly and reduce heat to low. Simmer until beef falls apart when lifted, 1 1/2 to 2 hours. Use 2 forks or your fingers to shred beef in the pan; allow to cool to room temperature.
2. 2 Make sauce: Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until just soft, not browned. Mix in green chilies and flour. Stir constantly for 2 minutes to cook the flour taste out. Stir in Monterey Jack cheese and sour cream. Reduce heat to low and simmer for 10 minutes, stirring often, until cheese is melted and incorporated. Set sauce aside to cool.
3. 3 Prepare tortillas: Heat oil in a separate large skillet over medium-high heat. Use tongs to dip tortillas, one at a time, into hot oil until crisp, about 30 seconds per side. Drain on a paper towel-lined plate.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Spread 1/4 cup sauce down the center of a tortilla. Top with about 1/4 cup shredded beef. Roll up and place seam-side down in an 8x11-inch baking dish. Repeat with remaining tortillas, sauce, and beef. Sprinkle Monterey Jack cheese over rolled tortillas.
6. 6 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

By Christy Campbell

Ingredients

• ✓ beef broth
• beef chuck roast
• salt
• black pepper
• vegetable oil
• apple cider vinegar
• lime juice
• chipotle pepper
• adobo sauce
• garlic
• cumin
• oregano
• clove
• bay leaf

Instructions

1. 1 Season beef chunks with salt and black pepper on all sides.
2. 2 Heat oil in a large skillet over medium-high heat. Add beef in batches; cook and stir until browned, 4 to 5 minutes per batch. Transfer beef to a slow cooker.
3. 3 Combine broth, vinegar, lime juice, chipotles, garlic, cumin, oregano, and cloves in a bowl; season with salt and black pepper. Pour over beef in the slow cooker; stir in bay leaves.
4. 4 Cover the slow cooker; cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Transfer beef to a cutting board; shred using two forks.
5. 5 Return beef to the slow cooker; stir to coat with sauce. Set aside to marinate before serving, at least 10 minutes.

By Jack Grigsby III

Ingredients

• ✓ beef broth
• anaheim chile pepper
• poblano pepper
• chipotle chile
• water
• garlic
• onion
• beer
• salt
• cumin
• black pepper
• marjoram
• allspice
• lime
• chuck tender roast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
2. 2 Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
3. 3 Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
4. 4 Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
5. 5 Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
6. 6 Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

By Brian Genest

Ingredients

• ✓ beef broth
• salsa
• sour cream
• tomato
• lettuce
• tortilla
• refried bean
• black pepper
• salt
• oregano
• white vinegar
• lime
• serrano chile pepper
• bay leaf
• onion
• tomato
• beef chuck roast

Instructions

1. 1 Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
2. 2 Remove roast from pot and shred meat with 2 forks.
3. 3 To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.

By Yoly

Ingredients

• ✓ beef broth
• masa harina
• salt
• lard
• salt
• white vinegar
• red pepper flake
• cumin
• cumin seed
• oregano
• garlic
• all-purpose flour
• vegetable oil
• ancho chile
• corn husk
• garlic
• chuck roast

Instructions

1. 1 Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat; reduce heat, cover, and simmer until beef is tender and shreds easily, about 3 1/2 hours. Remove beef from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly; shred finely with forks.
2. 2 Meanwhile, place corn husks in a large container and cover with warm water; soak, weighed down with an inverted plate and a heavy can, until soft and pliable, about 3 hours.
3. 3 Toast ancho chiles in a cast iron skillet; cool, then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. 4 Heat oil in a large skillet; stir in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir shredded beef into skillet and cover. Let simmer for 45 minutes.
5. 5 Place lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid, a little at a time, until mixture is the consistency of soft cookie dough.
6. 6 Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. 7 Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape, adding more water if needed so the steamer does not boil dry. Serve immediately, allowing each person to unwrap their own tamales.

By jenn

Ingredients

• ✓ beef broth
• cheddar cheese
• sour cream
• green onion
• zucchini
• green bell pepper
• onion
• green chile pepper
• tomato
• salsa
• tomato paste
• chili pepper flakes
• oregano
• coriander
• taco seasoning mix
• ground turkey
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. 2 Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. 3 While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. 4 In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. 5 Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

By big surprise

Ingredients

• ✓ beef broth
• red chile pepper
• tomato
• garlic
• poblano pepper
• jalapeno pepper
• anaheim chile pepper
• carrot
• green bell pepper
• celery
• onion
• olive oil
• black pepper
• salt
• ground cumin
• chili powder
• tri tip roast

Instructions

1. 1 Trim excess fat and tissue from roast; cut into 4 or 5 large chunks. Combine 1 tablespoon chili powder, 1 tablespoon ground cumin, 2 teaspoons salt, and ½ teaspoon black pepper in a small bowl; rub into meat, and let stand at room temperature for 15 minutes.
2. 2 Heat 3 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear meat on all sides; transfer to a plate and set aside. Add remaining olive oil to the skillet. Reduce heat to medium. Add onions, celery, bell pepper, carrot, Anaheim peppers, jalapeños, poblano, and garlic; cook, stirring frequently, to release flavors, about 5 minutes.
3. 3 Add Roma tomatoes to the skillet; season with remaining 2 tablespoons chili powder, remaining 2 tablespoons cumin, remaining 1 teaspoon salt, dried chile pepper, and remaining ¼ teaspoon black pepper. Bring to a simmer; cook for 5 minutes.
4. 4 Return meat to the skillet; stir in beef broth. Bring to a boil, then reduce heat to low; simmer until meat is very tender, 3 to 3 ½ hours. Taste and adjust seasonings as desired. Transfer meat to a plate, shred using 2 forks, and return to the skillet. Reheat before serving if necessary.

By Joyce A

Ingredients

• ✓ beef broth
• cheddar cheese
• white rice
• cilantro
• black pepper
• salt
• garlic powder
• paprika
• chili powder
• salsa
• tomato sauce
• green chile pepper
• tomato
• corn kernel
• green bell pepper
• onion
• ground beef

Instructions

1. 1 In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
2. 2 Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
3. 3 Cover and cook until rice is done, about 25 minutes.
4. 4 Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.

By boris

Ingredients

• ✓ beef broth
• ✓ beef broth
• lard
• salt
• garlic powder
• baking powder
• masa harina
• pork butt
• black pepper
• allspice
• cumin
• salt
• clove
• apple cider vinegar
• adobo sauce
• chipotle pepper
• garlic
• onion
• tomato sauce
• guajillo chile pepper
• corn husk

Instructions

1. 1 Soak corn husks in a heavy pot or skillet of water for 24 hours, keeping them submerged.
2. 2 About four hours before corn husks ready, place guajillo chile peppers in a dry skillet over medium heat; toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet; simmer until tender, about 2 minutes. Transfer chiles to a blender.
3. 3 Add 1 cup beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon salt, cumin, allspice, and black pepper to the blender; blend until marinade is smooth.
4. 4 Place pork butt in a slow cooker; pour marinade over top. Cover the slow cooker. Cook on Low until pork is tender and easily shreds with a fork, 4 to 5 hours.
5. 5 Shred pork; return to the slow cooker and stir into sauce until well combined.
6. 6 Meanwhile, whisk masa harina, baking powder, garlic powder, and 1 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment to combine. Add 2 cups beef broth and lard; whisk until mixture is fluffy and well combined (dough will be sticky).
7. 7 Place 1 corn husk on a flat work surface; open and pat dry. Spread some dough evenly down center of husk, leaving room around edges; dollop a line of pork filling down center of dough.
8. 8 Fold one side of husk over filling, then fold other side of husk to overlap, creating a tube. Fold up narrow end of husk to seal bottom, leaving top open. Tie tamale with 1 strip of husk or kitchen twine.
9. 9 Place a steamer insert into a large saucepan; fill with water to just below bottom of insert. Bring water to a boil.
10. 10 Place tamales vertically into steamer basket, sealed-sides down. Cover the pan; steam for 1 hour. Serve hot.

By Brian Genest

Ingredients

• ✓ beef broth
• cilantro
• lime
• cheddar cheese
• flour tortilla
• tomato
• thyme
• oregano
• salt
• white vinegar
• goat stew meat
• garlic
• onion
• chile de arbol pepper
• ancho chile pepper
• guajillo chile pepper
• vegetable oil
• bay leaf
• clove
• cinnamon stick
• coriander seed
• black peppercorn
• cumin
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
3. 3 Heat beef broth in a medium-sized pot and turn to a low simmer.
4. 4 Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
5. 5 Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
6. 6 Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
7. 7 Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
8. 8 Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
9. 9 Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 ½ hours.
10. 10 Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
11. 11 Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes.
12. 12 Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

By Jordan VanDijk

Ingredients

• ✓ beef broth
• cilantro
• mexican-style cheese blend
• flour tortilla
• cooking spray
• mexican-style cheese blend
• red enchilada sauce
• cumin
• chili powder
• garlic
• onion
• ground beef
• chicken broth
• tomato paste
• tomato sauce
• salsa
• cilantro
• cumin
• black pepper
• salt
• basil
• chili powder
• oregano
• garlic
• onion
• olive oil

Instructions

1. 1 To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
2. 2 Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
3. 3 While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
5. 5 Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
6. 6 Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
7. 7 Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

By Vickie Boozer

Ingredients

• ✓ beef broth
• pork rib
• barbecue sauce

Instructions

1. 1 Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. 3 Bake in the preheated oven for 30 minutes, or until heated through.

By KMB233

Ingredients

• ✓ beef broth
• rump roast
• cream of mushroom soup

Instructions

1. 1 Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

By Dawn

Ingredients

• ✓ beef broth
• pork rib
• carrot
• barbecue sauce
• mesquite sauce

Instructions

1. 1 Pour beef broth into slow cooker and add pork ribs. Cook on High until meat shreds easily, about 4 hours. Remove meat and shred with two forks.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Transfer shredded pork to a Dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce.
3. 3 Bake in preheated oven until heated through, about 30 minutes.

By MakeItHealthy

Ingredients

• ✓ beef broth
• white rice
• condensed french onion soup
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
3. 3 Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

By Melissa Davidson

Ingredients

• ✓ beef broth
• ground beef
• shell pasta
• cheddar cheese soup
• chunky salsa

Instructions

1. 1 Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
2. 2 Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
3. 3 Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.

By Campbell's Kitchen