My nut shell

It's not that my life has been crazy busy lately. It hasn't even been overwhelming. It's just "been". I actually blame Chuck for being incredibly well behaved lately. Nothing has been going on, no antics, no craziness. Which, I guess, is why it seems so off around here. So not "us".

No worries. I can fix that.

I decided on Slow Cooked Beef Tostadas for dinner. Perfect. I was going to be late getting home and that way, Chuck could feed himself (fingers crossed). Fool proof. I woke up at 5:45 am to prep this meal and make it to school for a morning meeting. God-love the crock pot, but sometimes the early morning onion-cutting and garlic peeling makes it an easy-myth. It's easy. WHEN YOU GET HOME. Getting up early, touching raw meat before coffee, salt and pepper sneezes with my Eggos. Why do I buy into this time after time? Why do I hate myself?

Never mind. Back to the point. It's 5:45 am. I'm elbow deep in onions, garlic, cayenne, chili. Mmmm. Smells like breakfast and teen spirit. I even diced a jalapeno (which, I hate to do -- so much terror trying to avoid getting any of that devil's brew on your skin). I checked the crock pot heat. Low. Perfect. See you in 8 hours.

Interesting fact. It's as important to turn on the crock pot as it is to actually PLUG THE CROCK POT IN. Apparently, 12 hours in an off crock pot isn't enough to cook beef tostadas. Crud.

So. That's me in a nut shell. Take it or leave it.


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Here. You try. Maybe you'll have better luck.

Slow Cook Beef Tostadas
1 1/2 pound round steak or Chuck steak. Something that will "pull" once cooked
1/4 cup lime juice plus an extra tablespoon for kicks and giggles (actually, it's for later)
1 onion, chopped
1 evil jalapeno, seeded and chopped
3 garlic cloves, chopped
1 T chili powder
1/4 t cumin
1/8 t cayenne pepper

Place the steak in the crock pot. Mix all the remaining ingredients and pour over the top. Cook on low for 8 hours. It helps to plug in the crock pot. Just a little chef's secret for free. You can thank me later.

Remove from pot. Shred. Top with a few scoops of the onion mixture that cooked all day and the remaining tablespoon of lime juice. Serve on Tostada shells with all the standard Mexican food toppings (lettuce, cheese, sour cream). Get it. Got it. Good.

4 comments:

  1. you can avoid getting the jalapeño juices on your fingers by putting the hand you're going to hold it with in a sandwich baggy =)

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  2. Oh I've so done that too with the crockpot!! I've also been the victim of putting frozen meat on a plate leaving it on the counter and then turning the microwave on to defrost. NOTE TO SELF: remember to put meat IN THE MICROWAVE. Suz, you are not alone! CHEERS!

    ReplyDelete
  3. so something I would do! and I totally agree, crockpots are not all the easy, only easy when you get home but the prep always takes me forever!

    ReplyDelete

Tell me about it. Oh and thanks for validating my life.

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