Mexican BBQ Beef Bowl 

Warm and spicy beef with winter roasted vegetables and Salsa BBQ Sauce.

Salsa Barbeque Sauce (Well this is a working recipe) I roasted many many peppers and onions and added them to this sauce. I also used lots and lots of garlic which I sauted in olive oil.

¼ cup olive oil
1 large onion (peeled & coarsely chopped)
1 large green pepper (cored, seeded & coarsely chopped)
6 cloves garlic
my BBQ rub spices
use fire roasted tomatoes - 4 cans

1 cup molasses
1 tablespoon apple cider vinegar

In a large sauce pan, heat the oil over medium heat until fragrant.
Add the onion and green pepper and cook for about three minutes.
Reduce the heat to low, stir in the garlic and dry spices, and sauté for about 2 more minutes or until the onion is translucent and tender.
Add the remaining ingredients, cover and cook slowly for about one hour.
Remove from heat, allow to cool and store in the refrigerator in a tightly covered container. The sauce will keep for weeks in the refrigerator.

Makes:  About 2 quarts
Chuck beef cubes roasted with BBQ dry rub (I used open prarie natural beef from CC but they don't have a chuck cut. I used round and sirloin. It is more dry than the chuck. Next time I think I'd opt for the chuck.) I can roast three hotel pans at one time with 22 lb in each pan. When they were done I removed the meat and reduced the drippings and discarded a lot of fat.

Sweet potatoes - Roasted in the BBQ rub spice mix and plenty of olive oil. My spice rub needed just 1/2 t salt for each 2 lb pan. I can roast 2 lb at a time in my hotel pan. Two pans at a time so 4 lb total at a time. I cooled on a baking sheet to allow them to firm up before being mixed around.

Red or Yellow potatoes - I put into large glass bowl to mix in pepper and salt with olive oil. Then roasted 5 lb per baking sheet.

Rudabaga - Roasted with salt and olive oil

***I roasted the potatoes and rudabaga without the BBQ spices to give good color and taste contrast.

Onion - roasted in the oven with salt and olive oil slowly to get the rounded sweetness out of them.

Peppers - roasted in the oven with salt and olive oil. (After how long these took to roast and seeing how delicate they are, I decided to use them in the sauce for my meal for 200.)

Garlic - Also this, I never remembered to press some onto any of the roasting vegetables. I will just press some fresh onto them as I layer them in the hotel pan to wait for its reheat. And I'll use plenty in the sauce.

Add in:
Black beans - I baked 3 lb in just salt water. Then rinsed in cold water and drained well.

(Finally season before eating with:
lime zest
pressed garlic)
I opted not to do this for my meal for 200 people.

Serve with salsa BBQ sauce
and tortilla chips
and of course,
grated cheese

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