Little Mexico in Tyngsboro: Slow Cooker Shredded Beef, Whole Wheat Tortillas and Caramelized Corn and Avocado Salsa


Tell me that isn't making you salivate? You just drooled on
your keypad didn't you..? it's prepared next time

OLA All of you Mexican Muchachos and Senoritas...Im really starting to get into the groove of my mexicano-ness here..(i apologize in advance..I am in no means making fun of anything mexican..) I do sound like a crazy woman..but i'm just expressing my passion for the love of Food! And today I want to talk about slow cooking... it is one sexy thing...I mean it in the most modest way too. There is something about the result that you get from a slow cooker that you won't get any other way. When I whip the slow cooker out I tend to rummage through the freezer down cellar to find my meat of choice..and usually flank steak is a winner. Flank is one of those cuts that needs either a quick grill, or sear or a long slow (nearly all day) cooking process. Either way their both great. When cooked quickly one might like to marinate the meat first..I usually marinate mine overnight in a mixture of garlic, parsley, oregano, evoo, salt, and pepper. Sear the meat on high heat for about 2 minutes a side..let it rest and'll come out perfectly medium rare and melt-in-your mouth tender.

I'm a die hard mexican food fan. Having lived in LA for a few years made my love for it grow on a more deeper..serious...level. It's refreshing, sour, zesty, bold, spicy...and more! I just love biting into a bulging burrito packed full of black beans, carne asada, rice, and a spicy salsa..gosh I have a sudden need to run to chipotle now.. but hey! why go to chipotle if you can make it at home? Trust me.. you won't regret it.

I began by throwing in about 1/4 cup of cumin, 1/4 cup of ground coriander, a few bay leaves, 2 T cinnamon, a dash of salt, a lot of pepper, a cup and a half of ketchup, a large dollop of whole grain mustard, 4 T of worchestire sauce, 1/4 cup of dark molasses, some honey, 1/4 cup unsweetened cocoa, 2 dried ancho chiles, and a quart and a half of beef stock. mixed it all up, and placed the flank in there.. I made sure it was submerged and after that I turn it on and let time and heat do its thing. I had my flank cooking for 7 hours.. It was so tender you can use a spoon and it falls apart. To serve it, you just shred it and place it in a bowl or directly onto your tortilla! You know.. that's whats great about slow cookers.. you just throw it all in in the morning and turn it on and do whatever you want all day.. come back home and a meal is done! I get seriously hooked with slow cooking.. I do get impatient at times but the results are above par. And the best part about this dish is the condiments that goes with it.

Salsas are great because they lighten and brighten heavier dishes.. Because it's summertime now..corn is aplenty and I decided to incorporate it into my usual tomato, cilantro, onion mixture. I added avocado too...only because it isn't a mexican feast if there isn't avocado involved.. I shucked the corn and cut the kernels off, threw it in a pot and let it caramelize slowly. It caramelized on its own because of the high sugar content it produces naturally.. And while that was doing its thing.. I chopped up the tomatoes, white onion, and cilantro..halved the avocado chopped it too and mixed it altogether with some lime juice, salt and pepper. once the corn was done I allowed it to cool a bit and threw it into the mixture. I tested for seasoning and made sure it had just enough sourness from the limes.

I warmed the tortillas up by wrapping them in foil and placed it in a low oven to steam up a bit.
I made sure that sour cream and lime wedges were on the table and for a little crunch and freshness I included lettuce too. Unlike others who would make a huge burrito I like to be different and made mine an open faced burrito.. Any way you like it.. it will still be damn friggin delicious.

Is that not a sign of reassurance or what!?


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