So I managed to do it again, I sliced my thumb while cleaning the cheese grater! I don’t think that I have ever used the slicer on the side of the box grater, so I had no idea it was that sharp. Oh darn…..I guess we will be forced to go out to dinner…..
A new Mexican Restaurant opened recently, and this would be the perfect time to give it a try. We had no idea what the name was, but we figured that shouldn’t stop us. (it’s Adelita’s by the way)
It has nice decor and good menu selection. They did not have a taco/enchilada combo, but they do have chimichangas…my favorite!
I ordered the “fried”, beef tips chimichanga with No cheese sauce and No sour cream. There is a 50/50 chance they will get that right. Craig ordered the burrito with chicken. Sorry, I cannot remember the exact names.
The chips are the thick, crunchy style of tortilla chips. The salsa is the thick, pureed style not the fresh, diced style…and it is spicy!
The food arrived quickly and hot, always a good thing. And look, No cheese sauce or sour cream…Yes! I ended up with 1 chicken, and 1 beef chimichanga. He claims I ordered it that way, but I have never ordered a chicken chimichanga in my life. He offered to fix it, but I figured I would give it a try. I am so glad that I did. The chicken was actually better than the beef, go figure. It had big chunks of chicken, not shredded chicken that looks like it has been pulverized in a food processor. It was very moist, mixed with chiles and tomatoes. The beef had great flavor, but was a bit dry. Unlike the chicken, there were no tomatoes or chiles to keep it moist.
Craig enjoyed his burrito. It was made correctly with chicken and what he thought was ground beef. It was actually chorizo. The waiter was awesome, but he is still learning English. So when you go, make sure he understands exactly what you are saying.
I never thought to take a photo of my food, head hazy, thumb throbbing 🙁
We will definitely go back in the future, but their shredded beef filling is no match to mine. This is what a good beef filling should look/taste like…..
Do you see how tender and juicy…and steaming hot, that beef is?
Update: We did go back again and I decided to order the Chicken Chimichanga, since it was actually better than the beef. This time I got 2 beef chimichangas, not the chicken that I ordered, and Alex’s burrito was filled with cheese! We will not be going back there again! Instead I will continue to make my Mexican Shredded Beef for tacos and chimichangas at home!
Mexican Style Shredded Beef
|Prep time||10 minutes|
|Cook time||3 hours, 20 minutes|
|Total time||3 hours, 30 minutes|
|Meal type||Main Course|
- 3 Pounds beef chuck roast
- 1/2 Large yellow onion (quartered)
- 1 piece canned green chile (split into 4 pieces)
- 20 whole peppercorns
- 3 Cups water
- 1/2 Large yellow onion (diced)
- 3 Cloves garlic (minced)
- 1 10 ounce can diced tomatoes & green chilies
- 1 juice of 1 lime
- 1/4 cup cilantro (chopped)
- 1 Tablespoon cumin
- 1 teaspoon chili powder
|Sear beef in a large Dutch oven, all sides over medium-high heat|
|Add water, onions, peppercorns, and green chile|
|Bring to a boil. Reduce heat|
|Cover and let simmer for 2 1/2 hours, or until meat pulls apart easily with a fork. Flip meat over haflway thru cooking|
|Remove beef to a large plate, reserving liquid|
|Using two forks, shred beef into bite size pieces. Set aside|
|Strain 1 cup of reserved liquid from Dutch oven into measuring cup, and set aside|
|Heat olive oil in a large skillet over medium-high heat, add onions and saute for 3 minutes|
|Add garlic and saute for one additional minute|
|Add tomatoes, lime juice, cilantro, reserved liquid, cumin, and chili powder|
|Cover, and let simmer for 15 to 20 minutes|
|Use as taco or burrito filling|