The fresh salsa adds that overtone since it's basically a sofrito (Mexican trinity of onions, peppers, and tomato). This version of beef rags or Machaca (or just call it plain ol’ Mexican Pot Roast) takes the whole exciting world of Tex Mex and rolls it up into small, perfect bites of moist, succulent beef, dripping with Mexican spice. If we want it to stay pretty level, then we will make it “just fit” the size of the stuff being cooked without a lot of extra open area where evaporation would or could happen!Įasy Fresh Salsa is such a cinch to make as long as you have a blender. That means, if we want liquid to boil down, we’ll choose a bigger Dutch oven size with a wider circumference to promote evaporation. Whahhhhh? We just saw your eyes glaze over sug (pronounced “shooooooogg”). The Fluffys have collected our favorite enameled cast iron pots in 3 sizes: small, medium and large (3qt, 5 1/2qt, and 7 1/2qt)-choosing the pot size that most closely fits the quantity to be cooked based on whether we want to conserve cooking liquid volume or whether we want to promote evaporation and concentration. We adore cooking pot roasts in Dutch Ovens. But if you feel better using a slow cooker, then by all means, get your slow cooker on! It takes a while for the meat and connective tissues to break down into tender morsels of low carb keto succulence! But is it better to cook it in a slow cooker or a Dutch oven? Well, if you had a telephone to the Great Beyond and ask my WaWa or Mama, they’d tell you hands-down, that you don’t need any special cooking equipment beyond a pan big enough to house the meat and cooking components (i.e. When making Mexican Pot Roast, be prepared for long, slow cooking times.
And even better? Each meal took less than 15 minutes to get on the table each night. However, you can never argue with the superiority of a straight up low carb Tex Mex recipe such as Machaca Chiles Rellenos! Ole!Īnd the best news yet? For less than $15.00 we’ve fed 2 adults dinner (plus leftovers) for the week (just the meat portion). Bases should be versatile enough to be dressed up into many different flavor profiles. Remember cumin, coriander, garlic, tomato, onion, chiles, and cilantro are also used in traditional cuisines such as Middle Eastern, Spanish, Indian, African, Caribbean, South and Central American, even Pan Asian cuisines. That’s because every meal looks and tastes different, and some of them don’t even have a Tex Mex influence despite the fact that the seasonings on the Mexican Pot Roast are very traditional Mexican spices. After packaging some of each for the freezer, we’ve eaten morphed variations of these bases for every dinner. We made a 3 ½ pound (raw weight) Mexican Pot Roast, aka Low Carb Slow Cooker Machaca, and we also made a big recipe of Skillet Beef 2. We end up saving money on meat, and that makes Mr. They portion, freeze and reheat like champs and just make life easier all around. These cuts are great because they make economical meat bases to enjoy on their own as standalone meals of pot roast in pan juices, but also as the protein component in many different complex recipes. The same thing goes for pork butt aka pork shoulder or uncured picnic hams.
Did we mention cheap? Any time chuck roasts of any persuasion go on sale for less than $3.00/lb, we’re buyers (and freezers) of them. It’s filled with rich, moist flavor, but the prep is insanely simple. Making Low Carb Slow Cooker Machaca or Mexican Pot Roast is a snap. Follow Fluffy Chix Cook as they teach the secret to delicious Low Carb Slow Cooker Machaca, sometimes called Mexican Pot Roast. These healthy low carb pot roasts and batches of skillet ground beef simplify weekday meal preparation and allows flexibility to spice and adapt them to many different complex dishes and casseroles. Learn why cooking large batches of meat and protein bases saves you time and money when living a low carb lifestyle.