March 22, 2020

Santa Fe Roast - and leftovers are fabulous for tacos the next day!

With the Coronavirus (COVID-19) quarantine going on right now you would think it'd be a great time to cook and bake and update my recipe site, but guess what?  I've got zero interest in posting.  None.

Am I still cooking?  Of course.  But meh.  Just not in the mood to blog or add to my recipe collection.

Still, I made an amazingly delicious roast (I posted it on Instagram if you follow me) and because I can post that one quick and easy, I will... and I'll try to get motivated to do a real post.

This marinade is one I usually use on chicken.  It's the marinade for our Santa Fe Salad, which uses grilled chicken.  About a week ago I used half a large chuck roast, and put the other half into this marinade and popped it into the freezer.  A couple days ago I took it out, popped it frozen into the crockpot, and after a few hours on high, poured off the excess (now liquid) marinade and continued to cook the roast until it was fall-apart tender.

Leftovers made great soft-shell and hard-shell tacos the next day - as is, or mixed with some refried beans for a beef/bean burrito or taco.

Santa Fe Roast


1 cup water
2 T soy sauce
1 1/2 T sugar (or natural sweeteners for lower carb diets)
1 T salt
1 T vinegar
1 t powdered chipotle pepper (could use 1/2 t cayenne, if it's all you have)
1 t hickory smoke flavoring
1 t paprika
1 t garlic powder
1/2 t onion powder
1/2 t round black pepper

Place your beef or chicken in the marinade and either marinate for at least 4-8 hours in the refrigerator, or place the whole thing into the freezer until needed for an even stronger flavor.  Grill or cook your chicken or beef as usual.


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