Homes of El Paso January 2022 - Page 7

Pulled Beef and Slaw Sliders
Recipe courtesy of chef Anthony Serrano
Pulled Beef : 2 pieces ( about 3 pounds each ) beef chuck roast 2 tablespoons taco seasoning or barbecue rub 1 cup beef bone broth 16 ounces Fresh Cravings
Chunky Mild Salsa
Salsa and Queso Slaw : 16 ounces Fresh Cravings
Chunky Mild Salsa 16 ounces broccoli slaw blend 1 / 4 cup green onions , sliced 1 teaspoon salt 1 cup crumbled queso fresco 1 tablespoon Dijon mustard 1 / 2 cup mayo
2 tablespoons apple cider vinegar
2 tablespoons cilantro ( optional )
slider buns Fresh Cravings Salsa barbecue sauce pickles jalapenos sliced cheese roasted peppers onions
To make pulled beef : Season both sides of beef with taco seasoning . Wrap with plastic wrap and place in fridge 2-12 hours before cooking . Place meat , beef bone broth and salsa in pressure cooker ; seal according to pressure cooker directions . Cook on high 60 minutes . Once pressure cooker is safe to open according to instructions , open and let meat rest in liquid 15 minutes . Remove meat from liquid and place in large bowl . Carefully shred meat . Pour liquid , up to half , over meat while shredding to keep it juicy .
To make salsa and queso slaw : In large bowl , mix salsa , slaw blend , green onions , salt , queso fresco , Dijon mustard , mayo , apple cider vinegar and cilantro , if desired . Cover with plastic wrap and refrigerate until needed .
To assemble sliders , place pulled beef and salsa and queso slaw on buns . Top with salsa , barbecue sauce , pickles , jalapenos , sliced cheese , roasted peppers and onions .
Cast-Iron Smoked Queso Dip
Recipe courtesy of chef Anthony Serrano
2 cups cheddar cheese 1 cup Monterey Jack cheese 1 teaspoon almond flour 1 cup heavy cream 1 cup Fresh Cravings
Restaurant Style Salsa 1 teaspoon paprika 1 teaspoon sea salt 1 / 4 cup cooked chorizo
Hummus Deviled Eggs
Recipe courtesy of chef Anthony Serrano
6 hard-boiled eggs , peeled 1 / 4 cup Fresh Cravings
Classic Hummus 1 / 4 cup smoked cheddar cheese
2 tablespoons bacon , cooked and crumbled 1 teaspoon yellow mustard 1 teaspoon salt
Cast-Iron Smoked Queso Dip
1 teaspoon liquid smoke cilantro , for garnish diced bell pepper , for garnish
In cast-iron pan , mix cheddar cheese , Monterey Jack cheese and almond flour . Pour in heavy cream and salsa ; bring to gentle simmer . Whisk while simmering 5-7 minutes , or until queso dip begins to thicken . Add paprika , salt , chorizo and liquid smoke ; adjust seasoning as necessary .
Garnish with cilantro and bell pepper .
Hummus Deviled Eggs
smoked Spanish paprika , for garnish parsley , for garnish
Cut hard-boiled eggs in half lengthwise . Remove yolks and place in bowl . Using fork , mash yolks into fine crumble .
Add hummus , cheese , bacon , mustard and salt ; mix well .
Evenly disperse teaspoons of yolk mixture into egg whites . Sprinkle with any remaining bacon , paprika and parsley .
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