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Traditional Tex-Mex Fajitas Texas-Style Chili Shredded Beef

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Traditional Tex-Mex Fajitas Texas-Style Chili Shredded Beef All across the Lone Star state, Texan families are coming together to share a meal and create memories around beef. Celebrate your #BeefLovingTexan family traditions with some of our Texas favorites. TEXAS BEEF COUNCIL Texas Favorite Recipes TEXAS BEEF COUNCIL For more recipes, cooking tips and Texas stories visit BeefLovingTexans.com INGREDIENTS PREPARATION 2 lbs. Skirt Steak, trimmed a Combine marinade ingredients. Marinate steaks in the refrigerator 6-8 hours or overnight. 1 onion, sliced Traditional b Preheat gas or charcoal grill to 400ºF. Wrap tortillas in foil. 20 1 green bell pepper, sliced Remove meat and discard marinade. Place steaks, peppers 12 flour tortillas c MINUTES and onions on oiled grates and grill for approximately 4-6 minutes on one side, or until moisture starts to pool on Tex-Mex Fajitas MARINADE the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 4-6 minutes or until 1/2 cup Italian dressing internal temperature reaches 135ºF with meat thermometer MAKES 6-8 inserted into the thickest part of the steak. 1/2 cup apple cider vinegar SERVINGS d Place foil tortilla packet on outer edge of grill to warm; turn 1/2 cup soy sauce once. 1/3 cup Worcestershire sauce e Transfer steaks to a platter and let rest for 5-10 minutes before slicing against the grain, into 1/4-inch thick strips. 11 1/3 cup brown sugar Serve with tortillas and condiments of your choice. INGREDIENTS 2 Tbsp. lime juice Nutrition Information Nutrition information per serving: Calories 560; Total fat 21g (Sat. fat 7g; Trans fat Dash of garlic powder or 0.5g); Cholest. 75mg; Sodium 1070mg; Total Carb. 59g; Fiber 3g; Total Sugars 8g; fresh garlic, crushed Protein 32g; Vit D (2% DV); Calcium (15% DV); Iron (30% DV); Potas. (16%DV) INGREDIENTS PREPARATION 2 lbs. lean Ground Beef, 1/2 tsp. Kosher salt Heat a large Dutch oven over MEDI- (90% lean) a 1 can (8 oz.) tomato UM-HIGH heat; add oil. Lower heat to 1 Tbsp. vegetable oil sauce MEDIUM; add onion, bell pepper and Texas-Style jalapeño pepper stirring occasionally 1 large onion, chopped 1 can (10 oz.) diced until tender, approximately 4-7 minutes. 45 Add garlic; cook for an additional 1 minute. MINUTES tomatoes and green 1 green bell pepper, chilies, undrained b Add Ground Beef. Cook for 8-10 minutes, chopped breaking beef into small crumbles and Chili 1 cup beer stirring occasionally. 1 jalapeño pepper, ribs and seeds removed, 1/2 cup (2 oz.) shredded c Add chili powder, paprika, cumin, orega- chopped reduced-fat sharp no, black pepper and salt; cook 1 minute. MAKES 8 cheddar cheese SERVINGS 4 cloves garlic, minced d Add tomato sauce, diced tomatoes and green chilies, and beer; bring to a boil. 2 Tbsp. chili powder Reduce heat to LOW. Cover and cook 30 OPTIONAL TOPPINGS: minutes. Add shredded cheese. Serve 1 Tbsp. paprika with your favorite toppings. Sour cream 16 1 Tbsp. ground cumin Nutrition Information Sliced green onions Nutrition information per serving: Calories 280; Total fat 15g (Sat. fat INGREDIENTS 1 Tbsp. dried oregano 6g; Trans fat 0.5g); Cholest. 80mg; Sodium 640mg; Total Carb. 9g; Fiber Shredded cheddar 2g; Total Sugars 3g; Protein 26g; Vit D (2% DV); Calcium (10% DV); Iron (25% DV); Potas. (20%DV) 1/2 tsp. freshly ground cheese black pepper INGREDIENTS PREPARATION 3 lbs. Brisket Slow Cooker Brisket Sofrito: 2 tsp. salt a Season Brisket on both sides with salt and pepper. Shredded Beef 2 tsp. freshly ground black b Place onion and garlic in a 3 1/2-5-quart slow cooker. Place pepper Brisket on onions and garlic, fat side up. Pour Sofrito over 10 Brisket and sprinkle chipotle chili over sauce. Cover and HOURS 1 large onion, sliced cook on LOW 9-10 hours or until Brisket is fork tender. Breakfast 4 cloves garlic, minced c Carefully remove Brisket from cooker with as little sauce as possible. Place on cutting board and cut into three pieces 12 oz. jar tomato Sofrito against the grain. Shred beef with two forks and return to cooker. Stir into sauce and season with salt and pepper (and MAKES 4 1 tsp. ground chipotle chili a little more chipotle seasoning if you like it spicy). Salt and SERVINGS Tacos (or more for an extra kick) pepper, as desired. 4 eggs Shredded Beef Breakfast Tacos: 4 flour tortillas a Heat leftover Slow Cooker Brisket Sofrito. b Scramble eggs. OPTIONAL TOPPINGS: 9 Salsa c Fill tortillas with shredded Slow Cooker Brisket Sofrito, eggs INGREDIENTS Shredded cheese and desired toppings. Cilantro Nutrition Information Onion Nutrition information per serving: Calories 468; Total fat 25g (Sat. fat 7g; Trans fat 1g); Cholest. 255mg; Sodium 1239mg; Total Carb. 20g; Fiber 2g; Total Sugars 2g; Protein 40g; Vit D (10% DV); Calcium (8% DV); Iron (25% DV); Potas. (21%DV) INGREDIENTS PREPARATION 2 1/2–3 lbs. Chuck Roast 1 can (15 oz.) corn, a Preheat oven to 325ºF. drained 2 Tbsp. vegetable oil Heat oil in Dutch oven over 1 can (15 oz.) black b Mexican MEDIUM-HIGH heat, until hot. 3 Tbsp. all-purpose beans, drained and 3 ½ flour rinsed c Combine flour, salt and pepper in zip-top HOURS plastic bag. Add roast and turn to coat 1/2 tsp. salt 1 cup prepared pico de evenly. Place roast in hot Dutch oven. Pot Roast gallo Brown on all sides. 1/2 tsp. black pepper 1 cup prepared picante d Add beer, tomatoes, corn, black beans, pico 1 cup Mexican beer sauce de gallo and picante sauce. Cover tightly MAKES 8-10 (recipe tested with with lid and place in preheated oven. Cook Corona) Shredded Mexican 3-3 1/2 hours, or until fork tender. SERVINGS cheese blend 1 can (10 oz.) diced e Remove from oven, allow to cool 10-15 tomatoes and green 20 flour tortillas minutes. Shred beef with fork, removing chilies any remaining fat. Stir to incorporate all ingredients in Dutch oven. 13 f Serve on flour tortillas topped with grated INGREDIENTS Nutrition Information cheese. Nutrition information per serving: Calories 310; Total fat 11g (Sat. fat 4g; Trans fat 0g); Cholest. 85mg; Sodium 790mg; Total Carb. 23g; Suggestions: Great for leftovers! We like this Fiber 5g; Total Sugars 4g; Protein 30g; Vit D (2% DV); Calcium (4% stuffed in a pita, as quesadillas, in soft or crispy DV); Iron (25% DV); Potas. (20%DV) taco shells, and in enchiladas and nachos. INGREDIENTS PREPARATION 2 lbs. Flank Steak, trimmed a Preheat gas or charcoal grill to 400ºF. 1/4 cup fresh lime juice b In a medium-sized bowl, whisk together lime juice, orange Carne Asada juice, olive oil, vinegar, salt, pepper, cumin, oregano and 1/2 cup fresh orange juice, garlic. Pour into a 9x12-inch baking dish. 30 about 2 oranges MINUTES c Add flank steak. Turn to coat both sides in marinade. Cover 1/2 cup olive oil with plastic wrap and place in fridge to marinate for up to 4 hours. Remove meat and discard marinade. 2 Tbsp. red wine vinegar d Place steaks on oiled grates and grill for approximately 2 tsp. salt 8-10 minutes on one side, or until moisture starts to pool MAKES 4-6 on the top and beef releases easily from grates with tongs. 1 tsp. freshly ground black Flip once, grilling on the other side for 8-10 minutes or until SERVINGS pepper internal temperature reaches 135ºF with meat thermometer inserted into the thickest part of the steak. 1 tsp. ground cumin e Transfer steaks to a platter and let rest for 5-10 minutes 1 tsp. dried oregano before slicing against the grain. Suggestions: Serve with rice, beans, guacamole and tortillas. 10 4 cloves garlic, minced INGREDIENTS Nutrition Information Nutrition information per serving: Calories 280; Total fat 15g (Sat. fat 5g; Trans fat 0g); Cholest. 100mg; Sodium 280mg; Total Carb. 2g; Fiber 0g; Total Sugars 1g; Protein 32g; Vit D (0% DV); Calcium (4% DV); Iron (15% DV); Potas. (15%DV) INGREDIENTS PREPARATION 1 1/2 lbs. Flank Steak 1/2 cup low-sodium a Combine all marinade ingredients in a soy sauce small bowl. Place beef and marinade in a zip-top plastic bag. Turn steak to coat MARINADE 1/4 cup tequila Tequila & Lime and lay in shallow baking pan. Place in refrigerator 6-24 hours, turning occasion- 16 1/2 cup fresh lime juice, 1 tsp. ground cumin ally. The longer the steak is marinated the MINUTES about 2 large limes more tender and flavorful it becomes. 1 tsp. dried oregano Marinated 1/2 cup cilantro, chopped b Preheat gas or charcoal grill to 400ºF. 2 tsp. salt 1/2 cup shallots, chopped c Remove meat and discard marinade. 1 tsp. freshly ground Place steaks on oiled grates and grill for MAKES 4 5 cloves garlic, minced black pepper approximately 5 minutes on one side, or until moisture starts to pool on the top Flank Steak SERVINGS 1/2 cup olive oil and beef releases easily from grates with tongs. Flip once, grilling on the other side for 5 minutes or until internal tempera- ture reaches 135ºF with meat thermome- ter inserted into the thickest part of the steak. 12 d Transfer steaks to a platter and let rest for INGREDIENTS Nutrition Information 5-10 minutes before slicing against the grain. Nutrition information per serving:Calories 430; Total fat 22g (Sat. fat 6g; Trans fat 0g); Cholest. 110mg; Sodium 540mg; Total Carb. Suggestions: Serve as steak, in fajitas or on 3g; Fiber <1g; Total Sugars 0g; Protein 36g; Vit D (0% DV); Calcium top of a fresh salad! (6% DV); Iron (15% DV); Potas.
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