Slow-Cooked Carne Asada and Bacon Stuffed Jalapenos
Let’s face it: primal eating can be a bit pricey. Back in my flegan days, I filled up on beans and grains from the bulk section — cheap and easy, but sky high in carbohydrate and antinutrients. These days, I keep my eyes open for inexpensive cuts of meat and tasty ways to prepare them.
In my corner of Idaho, we have a large Hispanic population, and carne asada (the unseasoned kind, just thinly sliced, tough beef) is usually available. I picked up a large package the other day and spent a grand total of about 10 minutes preparing this dish. The stuffed jalapenos made a delicious, if somewhat less economical, side.
Slow-Cooked Carne Asada
2 lbs carne asada
1 large, yellow onion, chopped
4 cloves garlic, minced
2 (4 oz) cans diced green chiles
1 (14.5 oz) can petite diced tomatoes
1-2 jalapenos, chopped (seeds included)
2 Tbs chili powder
2 Tbs oregano
2 Tbs cumin
Salt and pepper to taste
Combine ingredients in slow cooker with beef on the bottom. (There’s no need to pre-brown the meat.) Cook on low for 8 hours or on high for 5 hours, until meat is tender and easily shredded with two forks. Serves 6.
Bacon Stuffed Jalapenos
8 large jalapeno peppers
1 (8 oz) package full-fat cream cheese
3/4 cup cheddar cheese, shredded
8 slices bacon, cooked and chopped
Halve and seed the jalapenos, and place them in a glass baking dish. Mix together cheeses and bacon. Stuff jalapeno halves with cheese mixture. Bake at 400 degrees for 40 minutes, or until peppers are tender and filling is browned on top.
Note: Want an appetizer for your primal Mexican meal? Sliced jicama makes a great substitute for chips when dipping up guacamole. (And it pleases the low-fat crowd, too, which is handy for parties.)