Wednesday, December 15, 2010

mexi-texi bistec pedazos

(photo via)

Last night for supper, I made a recipe that has been sitting in my recipe file since early 2008.
It was unique, creamy, cozy, and all-around delicious. Husband and I were calling it Chipotle Pot Roast. The beef cooks until it falls apart at the touch of your fork, and the gravy is reminiscent of pot roast gravy, flavored with chipotle, Mexican chili powder, and cumin.

All in all, it's the mased corn potatoes that make the recipe stand out. They are phenomenal.

The only changes I made in the process were:
Canola Oil for Vegetable Oil (no cholesterol and less fat)
Frozen corn kernels for fresh ears of corn
Ignored the cilantro (it's not my favorite herb)
And I let the beef cook on high in the slow cooker for about four hours instead of simmering it and "stirring frequently" for two.

Find the
Mexi-Texi Bistec Pedazos on Roasted Corn and Garlic Chipotle-Cilantro Mashers
by clicking here.


  1. Um... I will be trying that. We love Mexican and a good pot roast!

  2. I actually thought about y'all when I made it, since I know y'all like those Mexican flavors.


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