CROCKPOT CARNE CON PAPAS WITH MEXICAN RICE

I'm guessing I'm the only one still checking this blog and using the recipes from it but in the unlikely event that someone else is still using this blog, let me just recommend to you this dish that I am posting today! It was AMAZING and the perfect meal for a busy day where I knew I would not have time late in the day to get dinner made.

This is a spicy stew-like dish served with Mexican rice and tortillas. You could make a burrito out of it if you want (some of our boys did) but I just scooped the rice and meat up with a tortilla. However you eat it, I hope you enjoy it as much as we did! I got this recipe from the IG account Isabel Eats. And if you're still reading, hello from the Petersons! We love you!

4 Roma tomatoes, diced, divided

1 large yellow or white onion, 1/2 roughly chopped and 1/2 thinly sliced

2 serrano peppers, stemmed (you could use 1 jalapeño if you like things less spicy)

5 cloves fresh garlic

1/2 cup beef broth

1 Tb. kosher salt, plus more as needed

1 tsp. black pepper

1 tsp. dried Mexican oregano

1 tsp. ground cumin

2 1/2 - 3 pounds beef chuck roast, diced into 1-inch chunks

1 pound russet potatoes, peeled and diced into 1 1/2-inch cubes (you could also use a waxier potato like Yukon golds or red)

2 poblano peppers, stemmed, seeded, and thinly sliced

1 bay leaf

Add half of the tomatoes, the roughly chopped onions, serrano peppers, garlic, broth, salt, pepper, oregano, and cumin to a large blender. Blend until smooth.

Add the beef, potatoes, poblano peppers, the remaining diced tomatoes, the thinly sliced onions, and the bay leaf to your slow cooker.

Pour in the blended tomato and onion mixture on top, stir to combine, cover, and slow cook on HIGH for 3-4 hours or on LOW for 7 hours. You can leave the slow cooker on WARM for as long as needed after the meat and potatoes have cooked and become tender. Discard the bay leaf and serve with Mexican rice and tortillas. (See below for favorite Mexican rice recipe.)

FAVORITE MEXICAN RICE

2 cups long grain white rice

1/4 cup olive oil

1/2 medium yellow or white onion, finely diced

1 Roma tomato, diced

4 cloves fresh garlic, minced

1 1/2 tsp. kosher salt, plus more to taste

3 1/2 cups low-sodium chicken broth

2 Tb. tomato paste

1/2 cup frozen peas, thawed

Add the rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.

In a large saucepot (at least 6 quarts or the rice will boil over) over low-medium heat, add the oil. When hot, add the rice and saute for 10 minutes, stirring frequently, until the rice begins to lightly brown.

Add the onion, tomato, garlic, and salt. Stir and saute for 30 seconds.

Add the broth and tomato paste. Stir together until the tomato paste has completely dissolved.

Bring to a boil, reduce heat to low, cover, and let cook for 20 minutes. Remove the pot from the heat, uncover, and let it sit for 5 minutes.

Add the thawed peas and gently fluff them into the rice with a fork. Taste and season with more salt if necessary.