Fresh Corn Cakes with Spicy Shredded Beef
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 lb. beef brisket or chuck roast
  • 1 14.5 oz can of diced tomatoes
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 chipotle peppers in adobo sauce, diced
  • 1 10 oz can enchilada sauce
  • 1 packet taco seasoning
  • 1 cup apple cider
For the Corn Cakes:
  • 1 pkg. corn muffin mix (I used Jiffy)
  • 1 egg
  • ½ c. milk
  • 2 T. melted butter
  • 2 ears fresh sweet corn, taken off the cob
For Topping:
  • 1 c. shredded cheddar cheese
  • ½ c. sour cream
  • Handful chopped cilantro
  • Your other favorite toppings: avocado or guacamole, tomatoes, or hot sauce
Instructions
Beef
  1. In a crock pot, toss in all the shredded beef ingredients.
  2. Cook on low for 6-8 hours or high for 3-4 hours, until meat is fully cooked.
  3. Take the beef out and shred it, then return it to the crock pot so it can soak up all those juices!
Corn Cakes
  1. Whisk together the corn cake ingredients in a large bowl.
  2. Let the mixture set for 10 minutes to thicken.
  3. Next, cook and flip the cakes until crispy on a greased and heated griddle, just like you would pancakes. There should be enough for 8 generous corn cakes.
  4. Plate up the corn cakes next.
  5. Layer two cakes with the beef, a ladle of the crockpot sauce, a dollop of sour cream, and a sprinkle of cheese and cilantro.
  6. Pile it high with the fixin's of your choice, and gobble them up!
Recipe by Columbus Culinary Connection at http://columbusculinaryconnection.com/fresh-corn-cakes-spicy-shredded-beef/