Enjoy holiday preparations with a Mexican Roast with Tomatillo & Chipotle Sauce

Are you getting ready for Christmas? As stressful as they may be, I always look forward to gathering with friends and family. I also enjoy with anticipation all the yummy meals and making them together with those we love! The best times are when we are all laughing and chatting and eating in the kitchen. I bet you can relate.

Spoon Roast on bed of Black Bean Sauce, with Asadero cheese and Tomatillo-Chipotle Salsa

I just made this roast the other day (on a week day!) to pamper my family. I used Spoon Roast (from The Meat House in Avon), which is a more affordable and less fatty roast than a more festive and special Rib Roast, but you can use any roast you like.Then I prepared it with a Mexican touch. For me, Mexican food is a way to say “I’m home” and that is why I make it all the time. This one was easy!  To make Spoon Roast:

Pre-heat oven to 350 F.

On a stove top grill, sear roast on all sides on high heat. Use your favorite rub. I like to sprinkle salt, pepper, cumin and paprika. Once it’s seared….

Place roast covered with foil,  in oven at 350F, roast for 8 minutes per pound for a medium rare finish, 10 for medium. Once it’s almost ready, uncover and let if finish roasting uncovered. When roast is done, take out of oven and let it rest for 10 minutes before slicing it.

Once it was cooked, I sliced it, made a bed of refried black beans (to make beans less thick just blend one can with 1/2 cup of water) and then added the cheese ( I like El Viajero brand, find it at Big Y) and salsa (recipe at bottom) on top of each slice of roast. It was fantastic! I served it with rice, yet it also goes great with roasted cactus pads, which are amazingly good for you.

Grilled cactus padAlso known as “nopales” The cactus pad has great amounts of fiber, protein, calcium, vitamins an other minerals. The best way to eat it is fresh, althought it can be found canned or in vinegar. I find them at C-town in New Britain. To cook them, just take out the prickly torns and grill them to slightly golden (see picture). Or cut in pieces, boil and use it in a salad mixing it with diced onion, tomatoes, jalapeno peppers, cilantro and queso blanco. Always delicious!

Tomatillo & Chipotle Salsa

6 tomatillos

1 jalapeno pepper

1-2 tsps of chipotle pepper (out of can)

1 cup cilantro


Boil tomatillos and jalapeno pepper until tomatillos change color to opaque green.

Blend all ingredients until smooth.

Simmer salsa for 5 minutes so it has a longer life.

Enjoy this month of celebration with your loved ones!




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