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Shop the Sale: Rotisserie Chicken Enchiladas


Rotisserie Chicken Enchiladas Prep Time: 25 mins
Cook Time: 1 hour 35 mins
Serves: 8

Who has time to cook the chicken and the enchiladas? Pick up an on-sale Rotisserie Chicken this week at Brookshire’s and get a head start on delicious chicken enchiladas for the whole family. And we really mean the whole family – this Mexican feast with made-from-scratch sauce serves eight! For authentic flavor with less work in the kitchen, try our Rotisserie Chicken Enchiladas today.

Ingredients
Sauce:
3 guajillo chiles, stemmed and seeded
3 ancho chiles, stemmed and seeded
4 cups water, divided
1 medium onion, quartered
3 cloves garlic
1 Tbs ground cumin
1 1/2 tsp ground coriander
1/2 tsp dried oregano
2 Tbs extra virgin olive oil
2 1/2 cups tomato sauce (20 oz)
Salt and pepper, to taste

Enchiladas:
2 Tbs extra virgin olive oil
1 large onion, thinly sliced
1/2 cup chicken broth
4 cups rotisserie chicken, shredded
1 tsp ground cumin
1/4 cup cilantro, chopped
3 cups Monterey-Jack cheese, shredded (divided)
Salt and pepper, to taste
Vegetable oil, for frying
16 corn tortillas
Chopped red onion, cilantro and salsa, for serving

Instructions
In a microwave-safe bowl, cover chiles with 3 cups water. Microwave for 2 minutes until softened. Use slotted spoon to transfer chiles to blender. Add 1 cup chile-soaking liquid, onions, garlic, cumin, coriander and oregano; puree.

In a large saucepan, heat olive oil over medium-low heat. Add tomato sauce and 1 cup water. Strain chile mixture through fine-mesh sieve into saucepan. Cook, stirring occasionally, until sauce slightly reduces, about 15 minutes. Season with salt and pepper. Spoon 3/4 cup sauce into baking dish.

Preheat oven to 350° F. In large skillet, heat olive oil. Cook onions over moderate heat until lightly browned. Add broth. Cook until onions are soft and broth evaporates. Let cool. Add chicken, cumin, cilantro and 1 1/2 cups cheese. Season with salt and pepper.

Wipe out skillet; heat 1/4 inch of vegetable oil. Fry tortillas one at a time over low heat until pliable. Transfer to paper towel-lined baking sheet; pat dry. Roll 1/4 cup chicken filling in each tortilla; place in baking dish. Spoon extra sauce on top; sprinkle with remaining cheese. Cover with foil. Bake for 45 minutes or until heated through and bubbling. Remove foil halfway through cooking time. Serve with chopped onion, cilantro and salsa.

Calories per Serving: 748, Fat: 51 g (25 g Saturated Fat), Cholesterol: 163 mg, Sodium: 965 mg, Carbohydrates: 27 g, Fiber: 4 g, Protein: 47 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Know Your Chiles
Not to get all scientific on you, but did you know there is a measurement specifically designated for chile peppers? The Scoville Scale measures capsaicin concentration and classifies each chile pepper into heat units known as Scoville Heat Units (SHU). While there are too many to list here, we’ve outlined some of the more common peppers you’ll find in the store from mildest to hottest below.

  • Bell Pepper (0 SHU)
  • Banana Pepper (0 – 500 SHU)
  • Pepperoncini (100 – 500 SHU)
  • Poblano Pepper (1,000 – 1,500 SHU)
  • Anaheim Pepper (500 – 1,500 SHU)
  • Jalapeño Pepper (2,500 – 8000 SHU)
  • Serrano Pepper (10,000 – 25,000 SHU)
  • Habenero (100,000 – 350,000 SHU)


The Versatile Rotisserie Chicken

When you’re pressed for time, a rotisserie chicken can be a weeknight meal lifesaver. Here are just a few ways you can use a rotisserie chicken to create an easy family meal:

  • Carved chicken served with mashed potatoes and green beans
  • Shredded breast meat in a healthy salad
  • Tossed with pasta, garlic, olive oil and parmesan cheese
  • Stirred into soup to make an easy chicken and vegetable soup

Plus, leftovers never go to waste. Rotisserie chicken is great on sandwiches, whipped up into chicken salad, piled onto nachos or pizza, or stuffed into peppers or potatoes.



Product Talk: Slow Cooker Liners


Slow Cooker LinersIt’s the day before my birthday, and I think I’ll treat myself this year…by not cleaning up.

Slow cooker liners are pretty much the best thing since sliced bread.

Reynolds® brand makes a variety of slow cooker liners, and they’re found with the foils, plastic wraps and parchment papers.

If you use your slow cooker at least once every week like I do, these are a lifesaver, especially on Tuesdays when the 14-year-old needs to be downtown at 5:15PM and the 15-year-old needs to be picked up south of town at 5:15PM. I can’t be at both places at once, so one has to be dropped off early and once has to be picked up late. Either way, dinner has to be prepared in the slow cooker or no one is eating until Midnight.

Slow cooker liners make for super easy cleanup and are fabricated with heat-resistant nylon that will not leach into your food. Slow-cooked food is infamous for baking-on; now you don’t have to worry about scrubbing your crockery for hours after your slow-cooking accomplishment.

This is a great go-to recipe for slow cookers that my boys love.

Slow Cooker Cubed Steak with Gravy

Ingredients:
1 can French onion soup
1 can cream of chicken soup
1 pkg au jus gravy mix
1/2 cup water
1 1/2 to 2 lbs cubed steak
3 Tbs cornstarch
3 Tbs cold water

Directions:
Place crockery into slow cooker; drape liner inside to cover completely.

Combine French onion soup, cream of chicken soup, au jus mix and 1/2 cup water in bottom of liner. Stir well. Place cubed steak in bottom of liner with gravy mixture. Cover slow cooker. Cook steak on low for 6 to 8 hours.

Whisk cornstarch and cold water in separate bowl until thoroughly combined. Stir into gravy mixture. Turn to high; cook for 30 minutes or until thickened. Serve over mashed potatoes or rice.

Serves 6 to 8

Nutritional Information: Calories Per Serving: 196, Fat: 7 g (2 g Saturated Fat), Cholesterol: 56 mg, Sodium: 635 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 1 g; Protein: 22 g.



Shop the Sale: Bacon Wrapped BBQ Shrimp


Bacon Wrapped BBQ Shrimp

Prep Time: 25 min
Cook Time: 20 min
Serves: 4

Everything’s better with bacon – even shrimp! And the best part? Our Bacon Wrapped BBQ Shrimp is not even bad for your waistline at under 100 calories per serving. Make it as an appetizer for your next cookout or pair it with a fresh, healthy salad for a delicious main, just make it soon so you can to take advantage of Brookshire’s Bacon on sale this week!

Ingredients
16 large shrimp, peeled and deveined
8 slices bacon, halfway cooked and sliced in half lengthwise
Barbecue seasoning, to taste

Instructions
Preheat oven to 450° F. Line baking sheet with extra heavy-duty foil, and place baking rack in pan. Wrap each shrimp with 1/2 slice of bacon, securing with a toothpick. Place shrimp on rack, and sprinkle heavily with barbecue seasoning. Turn and sprinkle second side. Let shrimp sit for 15 minutes. Cook for 10 to 15 minutes. Check often as they may burn easily. Serve hot.

Calories per Serving: 95, Fat: 6 g (2 g Saturated Fat), Cholesterol: 60 mg, Sodium: 347 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 10 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Calling All Bacon Lovers
Bacon lovers rejoice! There are many more ways to wrap bacon around some of your other favorite foods. The next time you need a bacon fix, try wrapping some around one of these: chicken thighs, mushrooms, asparagus, egg cups, avocado slices, peppers, olives – and this is just for starters. The list is practically endless…although not the healthiest, so try to stick to veggies or lean meat for your bacon wrapping adventures.

DIY BBQ Seasoning
From Kansas City and Memphis to Texas rubs and beyond, there are lots of different BBQ seasonings. You probably have at least one sitting in your kitchen right now, and you probably bought it premade. While we’re all for stocking up on your favorite BBQ brands, there’s also a DIY option for making your own signature rub.

All BBQ seasoning recipes are made up of 4 basic ingredients: sugar, salt, pepper and spices. What specific ingredients you choose depends on the style you want to create – or what you have in your cupboard. There are many recipes options ranging from just a handful of different herbs and spices to the very complex, but you can choose how complicated – or simple – you want to go by following these four easy steps:

  1. Choose your sugar: brown or white. Both add different flavor to your rub, and burn at different temperatures.
  2. Pick the right salt ratio. Pork rubs generally have a lower salt to sugar ratio while beef and wild game benefit from a little more salt than sugar. There’s not a lot of difference when it comes to the salt you choose, although personal preference may dictate between table salt, sea salt, kosher salt or even celery salt.
  3. Whether you go with a single pepper or a mix, just make sure you don’t go too heavy. It’s easier to add more later on rather than overdoing it in the beginning. Popular choices include white, black, cayenne and smoked chile powders like chipotle.
  4. This is the part where you can get as creative as you want: spices. Most BBQ rubs contain a base of chili powder and paprika, with additional spices and herbs layered on. These can be anything from garlic, mustard and onion powder, cumin, coriander or ginger, along with parsley, oregano, thyme, or really any herb you like.

 



Product Talk: Brookshire’s Baby Cucumbers


Brookshire’s is now carrying baby cucumbers in the produce section.

Packaged in stay-fresh bags, these greenhouse-grown, smaller-sized cucumbers are perfect for healthy snacking.

They are sweeter and more crisp than your common garden cucumbers, with more tender skin and sized perfectly for single servings.

My kids love these in their lunches, with hummus to dip. They’re also nice sliced into salads or spears, and less work to do so.

Baby cucumbers, aptly named because they are only five or six inches in length, are also seedless and “burpless,” making them easier on your stomach.

Choose a bag that has firm cucumbers that are bright green, without soft spots.

Hummus-Stuffed Lunchbox Cucumbers

Ingredients:
1 lb baby cucumbers (about 4)
8 Tbs prepared hummus
4 Tbs feta cheese, crumbled
4 Tbs green olives, diced

Directions:
Slice a wedge lengthwise from baby cucumbers without cutting all the way through. Spread hummus into wedge; sprinkle with feta and green olives. Wrap with plastic wrap, and send in school lunches for a healthy treat.

Serves 4

Nutritional Information: Calories Per Serving: 101, Fat: 6 g (2 g Saturated Fat), Cholesterol: 8 mg, Sodium: 346 mg, Carbohydrates: 9 g, Fiber: 3 g, Protein: 5 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Arroz Con Pollo


Arroz Con PolloPrep Time: 15 mins
Cook Time: 1 hour
Serves: 6

It might sound plain with a name like “rice with chicken”, but trust us, this traditional Spanish dish is anything but. Simmered with onion, bell pepper and garlic in a tomato and chicken broth with a bunch of herbs and spices, this is a chicken dish sure to be on regular rotation. Start this week while Sanderson Farms Chicken Thighs are on sale.

Ingredients
6 bone-in, skin-on chicken thighs (about 2 lbs), rinsed and patted dry
Kosher salt and freshly ground black pepper, to taste
3 Tbs olive oil
1 yellow onion, finely chopped
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
4 cloves garlic, chopped
2 Roma (plum) tomatoes, halved, seeded and chopped
1 tsp hot paprika
2 bay leaves
2 Tbs tomato paste
1 cup basmati rice or long-grain rice
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp saffron threads
3 cups chicken broth
Hot sauce
2 Tbs fresh cilantro, chopped

Instructions
Season chicken generously on both sides with salt and pepper. In large cast-iron or straight-sided skillet, heat oil over medium-high heat until shimmering. Sear chicken thighs (turning once) until golden-brown, about 8 to 10 minutes per side. Transfer to plate; set aside.

Drain half of oil from pan; return pan to heat. Add onion, bell peppers, garlic, tomatoes, paprika and bay leaves. Cook (stirring often) until onions begins to caramelize, about 6 to 8 minutes. Stir in tomato paste. Cook (stirring constantly) until it begins to brown, about 3 to 4 minutes.

Add rice, cumin, coriander and saffron. Cook, stirring often, for 2 to 3 minutes. Pour in chicken broth. Season with salt, pepper and hot sauce. Stir and bring to a boil. Reduce heat to maintain a simmer. Place chicken thighs skin-side up in rice. Keep skin above rice to keep it crispy. Cook, partially covered with foil, until rice has absorbed liquid and chicken is cooked through (about 25 to 30 minutes).

Remove bay leaves. Sprinkle cilantro over rice; gently stir to incorporate. Serve directly from pan with hot sauce.

Calories per Serving: 464, Fat: 27 g (8 g Saturated Fat), Cholesterol: 98 mg, Sodium: 470 mg, Carbohydrates: 32 g, Fiber: 2 g, Protein: 22 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

A Little Arroz Con Pollo History
Similar to paella, this is a traditional dish with different names and variations across Spain and Latin America. Where it originates is often hotly contested, but today, many countries and even regions have developed their own take on this longtime favorite. While the ingredients may change, one thing that doesn’t is the rich flavor of chicken and rice gently simmered to perfection.

Cooking Rice at Any Elevation
If you’ve ever tried to cook at high altitude, you’ll know that cooking rice that’s not under or overcooked can be one of the biggest challenges. Water boils at a lower temperature at higher elevation, which means you need to increase the amount of water and the cooking time to compensate. But by how much? That depends on the altitude. Rule of thumb is to follow standard directions below 5,000 feet, but for higher locations, add ¼ cup of water and around five minutes of cooking time.



Product Talk: Golden Beets


Golden BeetsI recently posed a query on social media: “How do you prepare beets?”

It was an innocent question. I didn’t grow up eating beets, so aside from the pickled varieties I’d tasted on salad bars, I’d never eaten this amazing root vegetable.

Well, after more than 300 responses later, I had more options for eating beets than I can probably pursue in my lifetime.

Of course, there was a generous sprinkling of “just don’t eat beets” answers, but now that I’ve done some experimenting for myself, I’ll ignore all of those.
Beets are such a wonderful, earthy fall vegetable.

You can just tell by their deep, rich colors that they’re full of flavor and packed with nutrients. In fact, beets are a veritable storehouse of B vitamins, iron, manganese, copper, magnesium and potassium. They also contain a wealth of health-boosting nutrients that aren’t common in other veggies.

They can help lower blood pressure, lower your risk of heart disease, improve your stamina, boost your brain power, detox your liver, clean your colon, and help you fight chronic disease.
Plus, they’re delicious!

The first time I tried them, I followed a suggestion a friend gave me and roasted large red beets that I rubbed with extra virgin olive oil and sprinkled with salt and pepper. They were lovely and delicious (Pro tip: peel them first, unless you want pink fingers for days on end.)

Next, I saw golden beets in Brookshire’s, and I figured they might not stain my fingers as badly (I was correct). I peeled those first, rubbed those with olive oil, sprinkled them liberally with white pepper to cut out a bit of the sweetness, and grilled them. They were amazing.

Then, I tried this recipe with golden beets, and I’m hooked.

Lemon-Herb Roasted Beets

Ingredients:
1 1/2 lbs golden beets, peeled, trimmed and cut into 1-inch pieces or wedges
4 tsp extra virgin olive oil
2 Tbs fresh rosemary, chopped
1 tsp lemon zest, freshly grated
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbs lemon juice

Directions:
Preheat oven to 450° F.

Position rack in lower-third of oven.

In a large bowl, whisk olive oil, herbs, lemon zest, salt and pepper. Add beets; toss to coat. Spread the beets on a rimmed baking sheet.

Roast, stirring once or twice, until the beets are tender and caramelized, about 25 minutes. Spritz the finished beets with fresh lemon juice and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 322, Fat: 5 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 773 mg, Carbohydrates: 64 g, Fiber: 12 g, Sugar: 52 g; Protein: 11 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Bacon Arugula Apple Bites


Prep Time: 15 mins
Serves: 2

Easy, peas-y lemon squeeze-y. Seriously, it’s that easy! Ready in just 15 minutes, this quick and tasty snack is just what you need to banish the afternoon munchies. At just over 250 calories, it will keep you going until dinner with plenty of protein and fiber to help fill you up. And with Fuji apples on sale this week, getting your apple a day is easy too!

Ingredients
1 McIntosh or Fuji apple, sliced (any apple will work)
1 lemon, cut into halves and juiced
1 pkg garlic and herb spreadable cheese
4 slices bacon, cooked and crumbled
1 handful baby arugula sprigs
Freshly cracked black pepper, to taste

Instructions
Toss apple slices in lemon juice; pat dry. Spread each with about 2 teaspoons spreadable cheese. Top with bacon, arugula and pepper.

Calories per Serving: 258, Fat: 18 g (10 g Saturated Fat), Cholesterol: 44 mg, Sodium: 477 mg, Carbohydrates: 20 g, Fiber: 4 g, Protein: 8 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Don’t Just Eat Your Greens – Enjoy Them!
If you’re getting sick of your go-to greens, let Arugula kick up the flavor of your favorite meals! At just 5 calories in an entire cup, this peppery-flavored cruciferous vegetable is not only good for your waistline, it’s good for you. Packed with vitamin A and vitamin K, it’s also a good source of vitamin C, calcium and folate. Plus, it’s high in nitrates, which have been shown to lower blood pressure. Perfect as a stand-alone salad green or in a mix, added to sandwiches, pizza, pasta or noodle dishes, this versatile green also does well in sauces and a number of vegetable sides.

An Apple A Day
The Fuji apple is a hybrid of the Red Delicious and Ralls Janet varieties. Developed by Japanese growers in the 1930’s, this crisp, sweet apple is now one of the most popular varieties. This late season favorite is ideal for desserts like apple pie and cinnamon apples, or served with pork, salads, warm brie or for adding a sweet crunch to grilled Paninis.



Product Talk: Hatch Green Chiles


If you’ve been to your local Brookshire’s lately, you’ve probably seen and smelled something amazing, especially if you’ve wandered in through the entrance closest to the produce department.

Have you noticed the big, black-iron barrel, turning, spitting and sending forth fragrant aromas of a roasted vegetable?

If so, you’ve noticed our stores roasting Hatch green chiles.

Hatch green chile season runs through the end of the month, and we’ve taken advantage of these fiery hot peppers from New Mexico in all kinds of ways in our store.

From freshly roasting them for our customers right in the store to selling them fresh from the vine, this spicy product of the Hatch Valley is known for its heat but also its subtly sweet, smoky, crisp flavor.

Hatch chiles are most commonly roasted, either in a cylindrical barrel or over an open flame. Their skin blisters, making them easier to peel. Then, you’re left with a smoky, flavorful, hot pepper to use in a variety of ways.

I love using them for a fresh, bright, spicy salsa. Use this salsa as a dip for chips, as a topping for enchiladas, as a taco sauce, or in a soup or stew. You can even mix it in with queso or sour cream for another kind of chip dip.

Hatch Green Chile Salsa

Ingredients:
4 cloves garlic, minced
1/2 white onion, chopped
1 green onion, chopped
1/2 cup cilantro
1 jalapeño
4 to 5 tomatillos, peeled
juice of 1 lime
3 fresh Hatch chiles
1 Tbs cumin
2 Tbs white vinegar
pinch of salt
ground black pepper, to taste

Directions:
Preheat oven to 450° F. Spread jalapeño, tomatillos and Hatch chiles on a baking sheet. Roast, turning a time or two, until skins blister and char. Remove from oven. Place in a brown paper bag; seal and let cool.

Remove seeds from all peppers. Roughly chop onions, pepper and tomatillos. Add all ingredients to a food processor; pulse until a salsa consistency. Refrigerate to let flavors blend.

Makes 2 cups

Nutritional Information: Calories Per Serving: 82, Fat: 2 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 72 mg, Carbohydrates: 16 g, Fiber: 4 g, Sugar: 3 g; Protein: 3 g.

View this recipe to print or add items to My Shopping List.

Chef Tip:

You can always buy your Hatch chiles pre-roasted fresh from our store. If you don’t want to roast them in the oven, you can roast them over a gas flame on your stovetop or grill as well. Simply set the flame to high, hold your chile in a set of long grilling tongs, and rotate over the flame until your pepper achieves desired char. When the skin bubbles, place in a brown paper bag. Let cool, and then peel. You might want to consider wear food-handling gloves to peel and seed your peppers; they’re pretty hot!



Shop the Sale: Grilled Shrimp with Romesco Sauce


Prep Time: 1 hour
Cook Time: 30 mins
Serves: 4

Indulge in a taste of Spain with our Grilled Shrimp and made-from-scratch Romesco Sauce, a roasted red pepper and almond sauce originating from the Catalonia region. It might seem like a lot of work, but trust us, it’s worth the effort! Pro tip: skewer your shrimp before grilling. This makes flipping and quickly removing shrimp from the heat much easier. Another pro tip is to take advantage of Wild Caught Gulf Shrimp on sale this week at Brookshire’s!

Ingredients
2 slices crunchy rustic-style bread, cut into 1/2-inch cubes (about 2 1/2 cups)
1/2 cup red wine vinegar
3/4 cup almonds
1 lb ripe tomatoes, coarsely chopped
1 Tbs paprika
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
8 oz canned roasted red peppers
3/4 cup olive oil
16 large shrimp, peeled and deveined (about 1 lb)

Instructions
Preheat oven to 350° F. In a bowl, soak bread cubes in vinegar for 20 minutes. Toast almonds for 10 to 15 minutes, watching closely. (Don’t burn.) Let almonds cool completely. Grind them in food processor until finely ground but not oily. (Do not over process.)

Add vinegar-soaked bread, tomatoes, paprika, salt, pepper and red peppers to processor. Grind together briefly until evenly pureed. With motor running, add olive oil in thin stream. Mix quickly until all ingredients are just incorporated.

To grill shrimp, brush with olive oil. Sprinkle with coarse salt and freshly cracked pepper. Once cooked, serve hot with Romesco Sauce.

Calories Per Serving: 560, Fat: 48 g (6 g Saturated Fat), Cholesterol: 46 mg, Sodium: 602 mg, Carbohydrates: 23 g, Fiber: 6 g, Protein: 12 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Select the Best Shrimp
When it comes to fresh shrimp, there are two types: fresh and never-frozen. Unless you live in a shrimping area, it’s unlikely you’ll see never-frozen shrimp. Most shrimp is sold either frozen or previously frozen, as this is the only way to keep it fresh until it gets to you. You will be able to tell if fresh shrimp hasn’t been frozen from its somewhat translucent appearance versus previously frozen shrimp which looks more opaque. The most important thing with fresh shrimp is to look for firmness and a mild scent. If it smells like ammonia at all, then it’s definitely not fresh. The second is to avoid shrimp that are slimy or have black spots. When it comes to buying frozen shrimp, make sure it’s individually quick-frozen and wild caught for the best flavor.

Perfectly Grilled Shrimp Every Time
The first secret to perfectly grilled shrimp is skewering. It keeps them from falling through the grill and makes shrimp easier to handle. Use metal or pre-soaked wooden skewers. You can marinate your shrimp or simply brush with oil prior to grilling, which needs to be done hot and quick. Preheat the grill to medium-hot and cook for just 2-3 minutes per side. You can tell that it’s time to flip when the flesh is beginning to turn pink. Whatever you do, do not overcook! Overdone shrimp is rubbery and has no flavor.



Shop the Sale: Chile Colorado


Chile Colorado RecipePrep Time: 15 mins
Cook Time: 7-8 hours
Serves: 8

Fall is on its way, which means it’s time to pull out the slow cooker! One of our favorite recipes for the colder months is Chile Colorado. Delicious, and ridiculously easy, this Mexican Chile brings so much flavor to a ready-to-eat weeknight dinner. Quick to prepare, requiring just a couple of canned goods, spices and a beef chuck roast, you can throw everything in the crockpot and you’re done. And with Boneless Chuck Roast on sale this week, it’s a good time to give this traditional favorite a try.

Ingredients
1 (15 oz) can red enchilada sauce
1 (15 oz) can tomato sauce
1/2 cup vinegar
1/4 cup brown sugar
4 Tbs chili powder
1 Tbs ground cumin
1 Tbs oregano leaves
2 tsp onion powder
1 tsp garlic powder
1 tsp finely ground black pepper
1 (5 lb) beef chuck roast, trimmed of most visible fat

Instructions
In a large slow cooker, add all ingredients except beef. Mix well to combine; add beef. Cover and cook on low for 7 hours. Once cooked and tender, remove meat then pull it apart with two forks. (The sauce will finish to a somewhat thin consistency. If you’d like the sauce thicker and more gravy-like, remove meat and keep warm. Leave sauce in slow cooker on low. Add 1/4 cup chili powder and 1/4 cup masa harina. Mix together well, and cook for 1 more hour.) Serve hot with your favorite tortillas or cooked rice.

Calories Per Serving: 425, Fat: 11 g (4 g Saturated Fat), Cholesterol: 99 mg, Sodium: 888 mg, Carbohydrates: 14 g, Fiber: 3 g, Protein: 65 g.

View this recipe to print or add items to My Shopping List.

Chef Tips

Choose the Right Cut
With more fat than other roasting-style cuts like round, Chuck Roast is the most flavorful cut, making it perfect for slow cooking. Here’s what you should look for when selecting a good chuck roast:

  • Check the date on the label and choose the freshest meat. This is usually the meat with the latest use by date.
  • Look for about 20% fat marbling. While the higher fat content of a chuck roast makes for better slow-cooked dishes, too much fat and you’re going to lose out on that extra-tasty meat!
  • Keep an eye out for a good eye in the meat! Larger eyes typically make for a more flavorful cut.

Why Colorado?
Unless you have a grasp of Spanish language, you may be wondering why a Mexican Chile shares a name with a state located in the middle of the U.S. It’s because Colorado is in fact a Spanish word, meaning “red”, which perfectly describes this hearty, spicy beef dish. There’s also a Mexican Chile Colorado pepper – a pepper that is often used to prepare the Chile Colorado dish – so that may also play a part in the meal’s naming. Whatever the reason, this is one Mexican Chile we’ll be making regularly this fall.



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The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

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