cheater "gringa" chile rancheros

How To Make cheater "gringa" chile rancheros

• 
  1

  Finely mince the onion and set aside. Mince or press the garlic and put in a small bowl. Keep these two separate!
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  2

  Cut the roast into bite-sized pieces.
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  3

  Mix together the salt and flour in a high-lipped plate or pie tin. Dredge the meat in the flour.
• 4

  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.
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  5

  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.
• 6

  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!
• 7

  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.
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  8

  Add the cooked onions and garlic in the crock pot, then add the salsa ranchero and the salsa verde. Mix together, cover the crock pot and turn to low.
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  9

  Cook for 3 - 4 hours, or until beef is tender. Serve with rice and beans, or use as taco meat, enchilada filling or wherever you need a tasty meat. Enjoy!
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