WELLS QUICK CHUCK RECIPES

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BEEF AND QUESO CHIMICHANGAS – WELLS FARMS



Beef and Queso Chimichangas – Wells Farms image

Provided by Sarah Wells

Total Time 00 minutes

Prep Time 00 minutes

Cook Time 00 minutes

Yield

Number Of Ingredients 22

3 pound Wells Farms Chuck Roast
2 teaspoons minced garlic
3 teaspoons cumin
0.5 teaspoon black pepper
0.5 teaspoon sea salt
4 ounce can green chilies
1 chipotle chili (from canned chilis in adobo sauce), chopped
1 teaspoon of the adobo sauce from the canned chilies
1 cup Beef broth (store bought or homemade)
2 Roma Tomatoes, diced
0.5 white onion, diced
1 jalapeno, diced
1 fresh lime, juiced
3 tablespoons fresh cilantro, chopped
0 salt to taste
0 vegetable oil for frying
0 flour tortillas
0 Queso Fresco
0 diced avocado
0 fresh cilantro, minced
0 Queso Mama white queso with green chiles (can be found at Costco and other select stores)
0 Pico de Gallo

Steps:

  • Add the chuck roast to your slow cooker and add the garlic, cumin, black pepper, sea salt, can of green chilies, chopped chipotle chili, adobo sauce, and beef broth.
  • Set slow cooker on low and cook for 8 hours or until beef easily shreds. 3. Remove beef to a bowl and shred
  • Add diced tomatoes, onions, jalapenos, cilantro to a bowl. 2. Add lime juice and stir.3. Season with salt to taste.
  • Add several inches of vegetable oil to a skillet over medium heat.
  • Add a few spoonfuls of your shredded beef down the middle of a flour tortilla.
  • Top the beef with a sprinkling of Queso Fresco cheese
  • Roll up the tortilla while folding in the sides, to keep all of the filling inside when frying.
  • Add the chimichanga to the oil seam side down. You may need to keep your tongs on it for a few minutes to keep it from opening up and loosing all of your filling. Fry until golden brown and then flip and fry that side until golden brown.
  • Remove the chimichanga from the oil and drain on a paper towel lined plate.
  • Repeat with remaining ingredients.8. To serve, top chimichanga with warmed Queso Mama queso, sprinkle with queso fresco cheese, chopped cilantro, pico de gallo, and diced avocado.

Nutrition Facts : Calories

EASY CHUCK STEAK RECIPE | MYRECIPES



Easy Chuck Steak Recipe | MyRecipes image

Thought chuck steak was just a meh budget cut of beef? It’s inexpensive for sure, but it’s a far cry from the stew meat you think it is. In fact, chuck steak—unbeknownst to many—boasts rich, meaty flavor akin to a ribeye, and can be just as tender. This easy recipe uses a technique known as a “reverse sear” to deliver perfectly cooked, tender chuck steak every time. The reverse sear is a great, approachable cooking method for those who want a deliciously salt-crusted, medium-rare steak, but don’t have a ton of experience preparing beef. Rather than searing the steak in a screaming-hot skillet on the stovetop and basting until you think it’s done and ready to rest, this hands-off trick entails cooking the steak in the oven until it reaches your desired degree of doneness (a meat thermometer is really helpful here) and then finishing it off with a quick sear just to get a nice, brown crust on the surface. This gentle cooking method not only removes guesswork for a less-experienced home cook, but also involves less intimidating popping and hissing skillet action. Served with a flavor packed chimichurri, this easy chuck steak is just begging to be layered onto charred corn tortillas for steak tacos. 

Provided by Rishon Hanners

Total Time 2 hours 0 minutes

Yield Serves 2 to 4

Number Of Ingredients 16

1?½ pounds chuck steak or chuck-eye steak (1 to 1 1/2 in. thick)
1 to 2 tablespoons kosher salt
2 teaspoons black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 cups fresh flat-leaf parsley leaves
1?½ cups fresh cilantro leaves
3 garlic cloves, smashed
1 shallot, quartered
1 chipotle chile in adobo (from 1 can)
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon lime zest plus 2 s fresh juice (from 2 limes)
2 teaspoons kosher salt
1 teaspoon dried oregano
½ teaspoon smoked paprika

Steps:

  • Prepare the Steak: Sprinkle steak all over with salt and pepper. Set a baking rack on a baking sheet wrapped in aluminum foil; place steak on rack. Let stand, uncovered, for 1 hour or up to overnight in the refrigerator. 
  • Preheat oven to 200°F. Place baking sheet with steak on rack in preheated oven. Bake until a thermometer inserted in thickest portion registers 105°F to 110°F for a medium-rare or 115°F to 120°F for medium-well, 30 to 40 minutes, or to desired degree of doneness. 
  • Remove steak from oven; set aside. Heat a cast-iron or heavy bottom nonstick skillet over high. Add butter and extra-virgin olive oil to hot skillet; swirl to coat. When oil just starts to smoke, add the steak; cook until well-browned, 1 to 2 minutes per side. Transfer steak to a cutting board, and let rest 10 minutes before slicing.
  • Prepare the Smoky Chimichurri: Process parsley, cilantro, garlic, shallot, and chipotle chile in a food processor until roughly chopped, 8 to 10 pulses. Add olive oil, vinegar, lime zest and juice, salt, oregano, and paprika; process until emulsified, about 1 minute. Serve sliced steak with chimichurri. 

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