Shredded Beef Tacos (Crockpot Recipe)
Ingredients: Rock Iron Chuck Roast (around 3-4LB)
Salt and Pepper to taste
2 Tsp Chili Powder
1 Tsp Cumin
1/4 Tsp Cayenne Pepper
1 Onion, Chopped
2 Cups Beef Broth
1 Tbsp Minced Garlic
1 (4 oz) can Green Chilis
1 (7 oz) can Chipotle Peppers in Adobo
8-10 Tortillas (Flour or Corn)
Shredded cheese (Monterey Jack, Mexican Blend, Oaxaca, or other) for tacos
Chopped Cilantro for garnish
Butter for crisping tortillas
Instructions: Add chuck roast with onion, seasonings, beef broth, garlic, chilis, and peppers. Cook on low for 8 hours.
Once finished, remove beef, shred it and discard of chipotle peppers (leaving in a few for extra flavor). Blend the cooking juices into a smooth dipping sauce.
Heat butter in a skillet over medium heat. Add cheese and shredded beef to half a tortilla, fold it, and cook each side until golden and crispy.
Garnish with cilantro and serve with dipping sauce.
Slow Cook Chuck Steaks
Ingredients: 1 or more Rock Iron Chuck Steak
1 Package of Baby Carrots
1 Package of Baby Potatoes
1 Sweet Onion
1 Package of Au Jus Gravy Mix
I Stick of Butter
2-3 Cups of Beef Broth
Salt and Pepper to Taste
Instructions: Place 1 or more chuck steaks into the crockpot.
Add baby potatoes and baby carrots into crockpot.
Quarter the onion and place slices into crockpot.
Add the stick of butter, Au Jus Gravy Mix, and desired amount of beef broth (recommended: 2-3 cups to completely cover the chuck steaks), and salt and pepper to taste.
Cook on low for 8 hours. Serve warm.
Swiss Cheese & Mushroom Burgers
Ingredients: 1 Package of Rock Iron Hamburger Patties
1 tablespoon of steak seasoning of choice (Suggested: 2 Gringo’s Chupacabra Rub)
3 Slices Swiss Cheese
3 Brioche Hamburger Buns
2 Tablespoons Butter
8 OZ Mushrooms (Suggested: White Mushrooms or Baby Bella Mushrooms, sliced)
1 Tablespoon Worcestershire Sauce
Salt and Pepper to taste
Instructions: Heat butter in a pan until melted and add mushrooms. Season with salt and pepper to taste and saute until tender, about 10 minutes.
Add Worcestershire sauce into mushroom pan for about 1-2 minutes until mushrooms are coated. Remove from heat.
Heat your grill, cast iron pan, or non-stick frying pan to medium heat. Season the hamburger patties, and place into heated surface. Cook until desired doneness. Add Swiss cheese to patty. Once cooked, remove from heat.
Optional: Toast brioche buns with butter.
Assemble burgers with sauteed mushrooms and cheese, adding additional desired toppings and sauce.
One Pan Honey Beef and Roasted Potatoes
Ingredients: 2 LBS Rock Iron Beef (suggested: Flank Steak, Sirloin, Ribeye)
1/4 cup of Honey (Honey available to purchase in Rock Iron Store)
1/4 cup of Soy Sauce
3 Cloves of Garlic, minced
1 Tablespoon of fresh Ginger, grated
1 Teaspoon of Black Pepper
1 Teaspoon of Salt
2 LBs of Baby Potatoes (Can substitute Yukon Gold Potatoes, halved)
2 Tablespoons of Olive Oil
1 Teaspoon of dried Rosemary
Instructions: Prepare marinade in mixing bowl by mixing honey, soy sauce, garlic, ginger, black pepper, and salt. Mix until well blended.
Place beef in mixing bowl and ensure beef is thoroughly coated. Cover bowl and place in refrigerator for at least one hour for maximum flavor.
Pre-heat oven to 400F. Rinse and half potatoes or chop into quarters for smaller potatoes.
Mix potatoes with olive oil, rosemary, and a pinch of salt and pepper. Ensure that potatoes are coated evenly.
Take the marinated beef out of the refrigerator and place on a large baking sheet or roasting pan. Place potatoes on sheet, arrange the beef and potatoes in a single layer on baking sheet.
Place the baking sheet in preheated oven for about 30-35 minutes, until the beef reaches desired temperature (145F for medium rare, 160F for medium) Stir potatoes halfway through cooking to ensure they brown evenly.
Take pan out of oven and let beef rest for about 10 minutes. Serve warm.
Ground Beef Egg Rolls
Ingredients: 1 LB Rock Iron Ground Beef
1 Tablespoon Sesame Oil
3 Cloves Garlic, minced
1 Teaspoon Fresh Ginger or Ground Ginger
1/2 Cup Brown Sugar
1/4 Cup Soy Sauce
1/2 Tablespoon hot sauce of choice (optional)
1 Package of Egg Roll Wrappers
10 Napa Cabbage Leaves, cut into small pieces
2 Carrots, diced or cut into matchsticks
Rock Iron Beef Tallow
Instructions: Heat a large pan over medium-high heat. Add ground beef, sesame oil, garlic, and ginger and cook until ground beef is completely cooked through.
Drain extra fat if desired. Add brown sugar, soy sauce, and hot sauce. Simmer until liquid is reabsorbed.
Add carrots and cook until they are slightly soft.
Lay out egg roll wrappers, add small pieces of cabbage, add small spoonfuls of carrots and ground beef until you have reached desired amount.
Wet sides of egg roll wrapper using your finger and roll up egg roll like a burrito. Set aside.
Place cup full of tallow into hot frying pan. Fry egg rolls for 3-4 minutes each. Drain and cool on drying rack.
TIP: Think, ‘Hot Pan, Cold Oil” for the crispiest fry!
Serve over white rice if desired.
Ground Beef Enchiladas
Ingredients: 2 LBs Rock Iron Ground Beef
1 Sweet Onion
1 Package of Taco Seasoning
2 Cans of Red Enchilada Sauce
1 Package of Corn Tortillas
1 Package of Shredded Cheese (Mexican Blend or Cheddar recommended)
1 Cup of Rock Iron Beef Tallow (optional)
Instructions: Preheat oven to 375F, prepare enchilada pan by pouring enchilada sauce until the bottom of the pan is completely covered.
Heat a large pan over low-medium heat. Add ground beef and chopped onion. Let simmer until ground beef is cook completely through and onions are translucent. Drain extra fat if desired.
Add taco seasoning packet and half a can of enchilada sauce. Stir until combined with ground beef and onion.
(Optional) Fry corn tortillas in beef tallow before adding ground beef mixture for extra crispiness and flavor.
Scoop spoonfuls of ground beef mixture into corn tortillas until you have reached desired enchilada size. Roll up tortilla and place inside pan with enchilada sauce. Repeat until enchilada pan is full.
Pour remaining enchilada sauce over filled tortillas in pan. Sprinkle shredded cheese over enchiladas until you have reached desired amount.
Place enchilada pan in preheated oven and bake for 15-25 minutes until cheese has melted.
Serve warm with sour cream, hot sauce, and/or cilantro.