Spring Hill Ranch Southwestern Seasoning Recipes

SPRING HILL RANCH'S SLOPPY JOE AND SLOPPY JOSé

Steps:

• 1. In a large skillet over medium heat, heat the canola oil. Add the onion, and green pepper. Cook until slightly softened. Add the ground beef. Cook until the beef is browned, and drain off the excess grease.
• 2. Meanwhile, in a medium mixing bowl, stir together ketchup, vinegar, mustard, brown sugar, ground cloves, and salt.
• 3. For Sloppy Josés, mix the green chiles, jalapeño, hot pepper sauce, oregano and cumin into the ketchup mixture.
• 4. Stir the ketchup (or ketchup/chile) mixture into the browned beef mixture. Cover the pan and simmer it for 30 minutes.
• 5. Serve it up either open-faced or closed-faced on the buns, wrapped in flour tortillas or over hot baked potatoes.

SPRING HILL RANCH'S SOUTHWESTERN SHREDDED BEEF

Steps:

• 1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
• 2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
• 3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
• 4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
• 5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
• 6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
• 7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).

SPRING HILL RANCH'S SOUTHWESTERN BEEF MARINADE 1

Steps:

• 1. In a small mixing bowl, whisk together the soy sauce, garlic, brown sugar, tomato paste, chili powder, cumin and ground cayenne. While whisking vigorously, drizzle in the oil. Store and marinate in the refrigerator.

SOUTHWESTERN SEASONING MIX

Steps:

• Combine all ingredients. Store in an airtight container. Use as a seasoning for cooked vegetables, grilled meats or chip dips.

SPRING HILL RANCH'S NEW MEXICO RED CHILE SAUCE

Steps:

• 1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour. Stir gently but constantly until the roux reaches a medium brown ("peanut butter") color, about 2 minutes. Add the chile powder or chiles, garlic, chicken broth, oregano, salt and cumin (if using). Simmer, stirring constantly until the sauce has thickened. The sauce should coat the back of a spoon. Add a little water if needed for proper consistency. Blend or process if desired for a smoother texture.
• 2. Slather the hot (temperature-wise) sauce over or under your New Mexican or southwestern dishes. Kept in an air tight container, this should stay fresh for at least a week in the refrigerator.

SPRING HILL RANCH'S SAZóN SEASONING

Steps:

• 1. In batches, use a spice grinder to grind the peppercorns, oregano, dried culantro leaves (or coriander seeds, if using), and cumin seeds, placing the powder in a small mixing bowl.
• 2. Add the granulated garlic, annatto and salt (if using). Mix it all up well. Store the seasoning in an airtight container in a cool dry place for up to six months, or in the freezer for two years.