Cheater "Gringa" Chili Rancheros
If you think the salsa will be too warm, Herdez brand makes them at different heat settings, so pick the level you feel will be most delicious.
3.5 - 4 lbbeef roast, preferably chuck
1 call-purpose flour
1 cdiced onion
4 clovegarlic, minced or pressed
2 can(s)medium salsa ranchero, 7 oz. each
1/2 can(s)mild green salsa, 7 oz
How to Make Cheater "Gringa" Chili Rancheros
- Pour enough peanut oil to coat the bottom of a wok or large skillet and set the heat to high. Wait until the oil has heated and is very slightly smoking. Be careful here! You don't want it overheated.
- Put 1/4 of the dredged meat in the hot oil and don't touch it. Let it caramelize for about 2 minutes, then using a metal spatula, stir/flip the meat, making sure to loosen as much of the crispy flour as possible. Brown another few minutes, letting the meat sit for best coverage. Scoop/scrape the meat out of the pan and put into the crock pot.
- Add more oil as necessary to repeat this step until all the meat is caramelized. Remember - you're not cooking the beef, you're only trying to give it color and flavor!
- Scrape as much of the leftover crispies out of the pan, add a little more oil, and put the onions in and cook until tender. Add the garlic and cook for a minute more, being careful not to burn.