braised beef

One recipe, a week of meals! Here are 5 different ways to use Mexican braised beef

Cook on Monday, eat all week long! This braised beef a versatile add to your recipe book.

Wouldn’t it be nice to just cook one day a week? If that sounds appealing, this recipe might be your new favorite. It’s Mexican braised beef that can be used in five different ways! That’s a whole school week of meals with little prep.

Wendy Paul shares the ingredient list. She shares the variety of meals you can make with this one dish, and how to dress up each variation.

Find more recipes from Wendy on Instagram, @therealwendypaul, or at www.wendypaulcreations.com.

Mexican Braised Beef 5 Ways

Ingredients

  • 2-3 lb. chuck roast, or stew meat
  • 32 oz. crushed tomatoes with juices
  • ½ cup water
  • 1 tbsp. smoked paprika
  • 3 bay leaves
  • Pinch of red pepper flakes
  • 1-2 jalapenos, seeded and diced
  • ¼ cup dried minced onion
  • 1 tbsp. oregano
  • 1 tsp. Kosher salt
  • ½ tsp. garlic powder

Directions

Cut your roast into smaller cubes. Then toss the meat in some flour and oil. Brown on all sides, cooking in a batch, so the meat browns, and doesn’t steam.

Add the water, crushed tomatoes, and seasonings. Bring to a simmer and cover and cook, for 3-4 hours over low heat, stirring occasionally.

Then reduce the heat to low, and remove the lid. Allow the sauce to thicken and reduce by half. Cooking another hour or so.

 

1) Huevos Rancheros

Ingredients

  • Mexican Braised Beef (recipe above)
  • 1 can pinto beans, drained and mashed
  • Eggs (fried, sunny side up, or scrambled)
  • Enchilada sauce or Rancheros sauce
  • Fresh Pico de Gallo
  • Corn Tortillas
  • Cilantro
  • Cotija cheese
  • Avocado for garnish

Directions

Mash and heat the beans. Set aside. Then cook the eggs, to your liking. Season with a little salt and pepper if desired. Heat the corn tortillas. Spread the small corn tortillas with a little mashed pinto beans, then top some Mexican Braised Beef and an egg. Drizzle with enchilada or rancheros sauce, fresh pico de gallo, cotija cheese and cilantro. Serve warm. Top with sliced avocado for garnish.

 

2) Soft Tacos

Ingredients

  • Mexican Braised Beef (recipe above)
  • Tortillas
  • Sharp cheddar cheese
  • Pickled onions and jalapenos
  • Shredded Cabbage
  • Cilantro
  • Salsa

Directions

Heat the tortillas, spread them with some braised beef, cheese, onions, jalapenos, shredded cabbage, and cilantro. Serve with salsa on the side.

 

3) Stuffed Sweet Potatoes

Ingredients

  • 4 large sweet potatoes
  • Mexican Braised Beef (recipe above)
  • Black beans, rinsed and drained
  • Green onions, diced
  • Cotija cheese

Directions

Preheat your oven to 400 degrees.

Wash and dry your potatoes. Prick the potatoes with a fork and place on a large baking sheet.

Bake the potatoes until tender, about 40-45 minutes, depending on the size of the potatoes.

Cool the baked potatoes, until able to manage without burning your hand. Cut the potatoes in half, lengthwise. Fluff the potato flesh with a fork. Stuff the potatoes with some black beans, season it with some kosher salt. Then top with some braised beef, and top with green onions and cotija cheese.

 

4) Loaded Nachos

Ingredients

  • Tortilla chips
  • Queso cheese sauce
  • Mexican Braised Beef (recipe above)
  • Diced tomatoes
  • Cilantro
  • Pickled Jalapenos
  • Olives
  • Sour Cream

Directions

Warm the chips in the oven for 8 minutes, at 400 degrees on a large baking sheet. Layer your warm chips with the toppings, and serve on a large platter or individually.

 

5) Braised Mexican Beef Bowls

Ingredients

  • Mexican Braised Beef (recipe above)
  • 2 cups cooked rice
  • 2 cups frozen or fresh corn
  • Sour Cream
  • Fresh Pico de gallo
  • Sharp cheddar cheese
  • Cilantro for garnish

Directions

Warm the corn. Set aside.

Layer the bowls, starting with rice, beef, corn, and top with sour cream, fresh pico de gallo, grated sharp cheddar cheese, and cilantro.

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