EAU CLAIRE, Wis. (WEAU) – As the days get shorter and the weather gets colder, it’s time to fall in love with fall recipes. Angie Horkan of the Wisconsin Beef Council shares some recipes.

BIRRIA TACOS

Ingredients:

1 boneless beef arm roast (arm, shoulder or blade), about 2-1/2 pounds

3 dried guajillo peppers, seeded

1 Spanish onion, diced

1 cup crushed tomatoes

1 cup low sodium beef broth

1/2 cup chipotle peppers with adobo sauce

1 tablespoon of garlic

3 teaspoons chili powder

3 teaspoons of smoked paprika

2 teaspoons Mexican oregano

2 teaspoons freshly ground black pepper

1/4 teaspoon ground cloves

1 bay leaf

1 stick of cinnamon

1 tablespoon of olive oil

8 corn tortillas

3 tablespoons Cotija cheese

Cooking:

In a 6 quart electric pressure cooker, add the roast beef, guajillo peppers, onion, crushed tomatoes, beef broth, chipotle peppers, garlic, chili powder, smoked paprika, oregano, pepper, cloves, bay leaf and cinnamon stick. Close and lock the pressure cooker lid. High pressure stew on the pressure cooker; set 80 minutes on the pressure cooker timer. Once the timer goes off, continue cooking for another 20 minutes to naturally release the pressure. Use the quick release feature to release any remaining pressure; carefully remove the cover.

Remove roast and set aside; remove the peppers, bay leaf and cinnamon stick; throw. Then shred the roast and remove any unwanted fat.

Heat a nonstick skillet over medium-high heat until hot; add the olive oil. Dip both sides of the tortilla in the braising liquid and add it to the pan. Fry on one side for 30 seconds to 1 minute then flip. Add some shredded beef and cheese. Fold over and cook until seared on both sides, about 1 to 2 minutes. Transfer to a plate and serve with a small cup of braising liquid for dipping.

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HARVEST BEEF SOUP

Ingredients:

1 pound ground beef (93% or leaner)

2 cups of water

1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained

1-1/2 cup frozen mixed vegetables

4 cups reduced sodium beef broth

1 cup uncooked elbow macaroni

4 ounces smoked beef sausages, sliced

Cooking:

Heat a large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbs and stirring occasionally. Remove from pan with a slotted spoon. Remove the drops.

Cook’s Tip: Cooking times are for fresh or completely thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of doneness of ground beef.

Meanwhile, combine water, tomatoes, vegetables and broth in a large saucepan. bring to a boil. Stir in macaroni and beef; return to a boil. Reduce the heat; simmer uncovered 8 minutes, stirring occasionally. Stir in sausage; continue cooking for 2 to 4 minutes or until macaroni is tender and beef sausage is cooked through. Season with salt and pepper, to taste.

More recipes can be found here

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