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Friday, February 26, 2010

Fajita Pot Roast--Food for Friday 2~26~10

Today's main recipe is for Fajita Pot Roast, I found the recipe in a magazine that I frequently read. I'm also including the recipe for 'Calabacitas Guisada' (Stewed Mexican Zucchini) this recipe was found at allrecipes ,it is one of the sides I served along with the roast. The other side that was served with the meal was Mexican rice. I posted a recipe for the rice way back in August.

Dinner was served :D we also had flour tortillas to go along with it. No I did not make my own tortillas, but I could have if I wanted to. ; )

Fajita Pot Roast

Ingredients

1 pkg. dry fajita seasoning mix
3 1/2 lb. beef round or rump roast
3 red and/or green peppers (1 1/2 lbs.)
cut into 1 1/2"-wide slices
1 lb. onions, about 4, each cut into 6 wedges
1 jar (16 oz.) mild taco sauce
2 Tbs. all-purpose flour
Chopped fresh cilantro and flour tortillas, optional

Preheat oven to 350 degrees. Rub 1 Tbs. seasoning mix over all sides of meat. Place in center of large roasting pan. Place peppers and onions around meat.

Whisk together taco sauce, 1/2 cup water, flour and remaining fajita seasoning until smooth; pour over meat and vegetables. Cover tightly with foil.

Roast meat until tender, about 3 hours. Transfer meat and vegetables to serving platter. Over two burners set on medium-high heat, bring pan juices to boil; cook, whisking, until thickened, 3-5 minutes. Serve pan juices with beef and vegetables. If desired, sprinkle with cilantro and serve with tortillas.
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'Calabacitas Guisada' (Stewed Mexican Zucchini)

Ingredients

* 1 tablespoon vegetable oil
* 1/2 small white onion, sliced thinly
* 2 cloves garlic, minced
* 4 zucchini, sliced 1/4-inch thick
* 1 (14 ounce) can stewed tomatoes
* salt to taste
* 1 cup shredded mild Cheddar cheese

Directions

1. Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.


Have a great day!
Hugs~Felinae~