One of Those Times

This is not one of those times.  You know the kind.

The times when you rush home from work and are mobbed by people who are in that end-of-the-day zombie like state.  One of those times when you feel like Little Miss (or Mr.) Cranky Pants and don't really want people asking "when's supper?"

The times when you'd rather if the zombies did eat your brains because at least you wouldn't have to stand over the stove.

The times when you go to the kitchen and open the fridge to find that the chicken is still a block of ice. 

The times when it's 5:30 PM and you realize that you forgot to turn the crockpot to "on."

The times when you didn't replace your "emergency meal" ingredients because what are the chances?

Since times like these aren't supposed to happen to food bloggers, this is definitely not one of those times.

This is the kind of time when the moon and sun and stars and work schedules and weather and meat department sales all align.  The kind of time when everything is right.

(Except for that little speck of onion on the top of the tortilla that I didn't notice until now.)

Fajita Shredded Beef in homemade tortillas

Fajita Shredded Beef over rice

This is a dish that I crave often but only make at these times:
~ when it's cool enough
~ when there's time for slow simmering
~ when I can get a deal on chuck roast

We like it over rice topped with things you'd add to fajitas or tacos.  But we like it even more inside just-made tortillas kept warm in clean dish towels.  Use a slotted spoon to serve the beef if using tortillas.

The beef is rubbed with fajita seasoning and seared, giving it a nice caramelized surface and keeping it juicy inside.

Spread the love.  And the fajita seasoning.  Reserve some to sprinkle over your onions and peppers before sautéing.

Add some stewed tomatoes and whatever else'll blow your dress up.

Jalapenos might do the trick.

By the end of cooking, the meat will be tender, falling apart, and so good you'll want to eat it all week long.  Or at least the next day.

I can't tell you how much I love this meal and the leftovers.

Supper:

Lunch the next day:

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Fajita Shredded Beef
(one of my favorites)

1 packet Fajita seasoning, or about 2 1/2 Tbsp jarred or homemade
2 lb chuck roast
1-2 Tbsp vegetable oil
1 onion, chopped
1 bell or poblano pepper, chopped
jalapeno, to taste (optional)
2-3 cloves garlic, chopped
handful of chopped parsley
1 can Mexican style stewed tomatoes
about 3/4 c water

Rub both sides of the roast with most of the fajita seasoning.  Let the roast sit while you heat oil in a heavy pot over medium-high heat.  When the pot and oil are hot, carefully add the roast and brown on all sides.

Toss the chopped onions and peppers with the rest of the fajita seasoning.  Add to the pot and saute about 5-8 minutes.  If needed, remove the roast from the pot to make more room.  Add the garlic and saute a few more minutes.

If you removed the roast, add it--along with any juices--back to the pot.  Add the parsley, stewed tomatoes, and water.  Cover and simmer over low heat for about 3-4 hours.

Remove the roast to a large plate.  Skim any grease from the surface.  taste the gravy for seasoning and adjust.  Shred the roast and add back to the pot.

Serve in tortillas or over rice topped with tomato, lettuce, cheese, sour cream, avocado, pico de gallo, limes, etc.


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Linking up with:

Food on Friday: Mexican Food @ Carole's Chatter Tailgating Time @ Seaside Simplicity
Tuesdays at the Table @ All The Small Stuff
Tasty Tuesday @ Naptime Creations
Hearth and Soul vol 68 @ Mom's Sunday Cafe
Tuesdays Tasty Tidbits @ Permanent Posies
Let's Do Brunch @ My Sweet & Savory
What's Cooking Thursdays @ Feeding Four
Turning the Table Thursday @ Around My Family Table
Simply Delish @ KB & Whitesnakes Home
Potluck Friday @ EKat's Kitchen
Friday Food @ Mom Trends