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What's for Dinner?
Celebrate Cinco de Mayo!
By Allison Huller McAlister
Ingredients:
1 (1 1/2 pound) boneless beef chuck roast
1 package (23.3 ounce) Old El Paso Gordita Dinner Kit
1 tablespoon brown sugar
1 medium onion, halved, thinly sliced
2 fresh jalapeno chilies, seeded and chopped
1/2 cup water
2 tablespoons oil
2 medium tomatoes, chopped
2 cups shredded lettuce
1/2 cup chopped red onion
4 ounces (1 cup) shredded Cheddar cheese
Heat oven to 325 degrees F. Place beef roast in shallow glass baking dish or roasting pan. In a small bowl, combine seasoning mix from gordita kit and brown sugar; mix well. Coat beef with mixture. Sprinkle with sliced onion and chopped jalapenos. Add water to baking dish. Cover with foil. Bake at 325 degrees F for two and a half hours or until beef is very tender.
With a slotted spoon, remove beef, onion and jalapeno from baking dish; reserve liquid. With two forks, shred beef by pulling apart along grain; place in a medium bowl. Add about 1/4 cup cooking liquid; mix well. Serve immediately, or cover and refrigerate until serving time.
To serve, heat oil in a medium skillet over medium heat until hot. Cook each tortilla from the gordita kit in oil for about one minute or until golden brown; turn tortilla and cook an additional minute until puffed. Fold tortilla in half, pressing ends lightly with back of wooden spoon to form "boat" shape. Remove from skillet; drain on paper towel. If necessary, reheat beef in saucepan over low heat. Spoon beef mixture into each chalupa. Top with tomatoes, lettuce, chopped onion and cheese. Serve with sauces from the gordita kit. Makes eight chalupas.
Note: The shredded beef can be prepared ahead of time. Cover and refrigerate it for up to 24 hours. Reheat it in the microwave or in a saucepan over low heat.
Red Potatoes With Garlic and Cilantro
