Tag Archives: Rotel tomatoes

Grilled Tri-Tip Steak and Charro Beans

1 May
Tri-tip and Drunken Charro Beans

Tri-tip and Drunken Charro Beans

I had it in my mind to cook some dried pinto beans in my pressure cooker on Sunday, and as luck would have it my husband had it in his mind to grill a tri-tip steak during the absolutely beautiful spring weather we had this past weekend. They paired together beautifully for a scrumptious dinner served with a side salad.  The process to cook this dinner started Saturday evening, as you’ll need to marinate the steak and soak the beans overnight.  Although cooking dried beans in a pressure cooker reduces the cooking time vastly, you really do need to soak them overnight then rinse them thoroughly to reduce the foaming and sputtering (and potentially dangerous situation) caused by the natural release of starches and gasses. The recipe for the beans can also be cooked over the stove top, but you’ll have to increase the cooking time to several hours.

Marinated Tri-Tip Steak

1 or 2 pounds tri-tip steak (also called roast)
1/4 cup oil
1/4 cup white wine
1 tablespoon lime juice
1 tablespoon reduced sodium soy sauce
2 tablespoons finely chopped onion
1 tablespoon minced garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon Mrs. Dash Original Blend

Tri Tip Steak Resting

Let that steak rest!

Combine all the ingredients in a glass or rubber container with lid, big enough to fit the tri-tip. Whisk really well, then add the steak and flip around on both sides to cover it in the mixture. Marinate in the refrigerator overnight, turning the steak several times the next day. A few hours before grilling, take the steak out and set on a plate and cover with plastic wrap to let the steak come to room temperature. Grill on high heat for about 5-10 minutes each side until a meat thermometer registers between 125-135 for medium rare. The trick to having this come out perfect in the end is to let the steak rest for at least 15 minutes before carving. After resting, carve across the grain into thin serving slices.

Dried Pinto Beans

Dried Pinto Beans (Soaked and Rinsed)

Charro (or Drunken) Beans

2 cups dried pinto beans
2 cups homemade or low salt chicken broth
1 tablespoon olive oil
1/2 onion, chopped
1 tablespoon minced garlic
2 slices cooked bacon, chopped (or bacon bits)
1 can Rotel tomatoes (or diced tomatoes and green chiles)
Black pepper to taste
1 bottle or can of beer (preferably Mexican)
2 sprigs of cilantro, and more for garnish

After soaking and rinsing the beans overnight, add them to a pressure cooker with the chicken broth and enough water to cover the beans by an inch or so. Cover the pot with its lid tightly with the pressure regulator on top, and heat over medium high heat until the regulator begins to rock. Turn the heat down until regulator is rocking gently, then cook for 25 minutes.

Rotel Tomatoes, Onion, and Bacon

Rotel Tomatoes, Onion, and Bacon

Meanwhile, add the oil, garlic, and bacon to a heated skillet and saute until the onion starts to get translucent. Add the can of tomatoes and black pepper, and cook for about five minutes longer and set aside. After the beans have cooked 25 minutes, take the pot off the heat and let the pressure reduce on its own. Do  not cool it by running under water, you will have to let the pressure come down naturally or you will have a foaming mess on your hands. When you can open the lid easily, stir in the tomato mixture and the rest of the ingredients and cook again according to the above directions for another 25 minutes. (If you have two or three fresh Roma tomatoes and serrano chiles on hand, you can chop them and substitute for the Rotel tomatoes.) Once you can open the lid easily again, add the tomato mixture and give it a good stir, and your beans are ready to serve! Garnish with additional cilantro,  if you prefer. This makes a mess of beans, but they are so yummy you’ll find they will disappear quickly. These taste even better the next day, too.


Easy Crock Pot Pork Tacos

20 Feb
Crock Pot Pork Taco

Pork taco with the trimmings

I’ve been waiting patiently for my daughter to come home from shopping with a friend, as I want to make some healthy muffins with her and she loves to bake. But it’s getting pretty late in the afternoon, so thought I would write about the dinner I made yesterday instead. I’ll save the muffin blog for another day.

Crock Pot Pork Tacos

Crock Pot Pork Tacos

These pork tacos are a cinch to make. I always have several cans of Rotel tomatoes in the pantry. For you non-Texans or for those who don’t have these in your part of the country, you can substitute a can of diced tomatoes with green chilies instead. And my anti-cilantro friends may also feel free to omit that herb. As with any taco, you may add any condiment you wish or use any kind of tortilla. My husband and daughter chose flour tortillas, but I favor the corn tortillas for pork.

Crock Pot Pork Tacos

1 pound boneless pork
Black Pepper
1 can Rotel tomatoes
1/2 onion, diced
1 tablespoon minced garlic
Handful of chopped fresh cilantro
1 tablespoon lime juice
1/2 to 1 cup homemade chicken broth, or low sodium if canned

Season the pork liberally with cumin and black pepper and place in the crock pot. Pour the can of Rotel tomatoes over it. Then add the rest of the ingredients and mix around. Cover and cook on low for about 8 hours, or high 4-6 hours. When done, shred the pork with two forks and stir. Serve with warmed corn or flour tortillas, shredded cheese, avocado, cilantro, etc.

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