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Crockpot Carnitas And Red Wine

Robin Travels to Isla Mujeres Mexico

Robin Travels to Isla Mujeres Mexico

Robin loves Mexico. Before we met in 2005, she traveled to a small island off Cancun called Isla Mujeres for 10+ years in a row. She loves everything about traveling to Mexico, the sun, the beaches, the margaritas and definitely the food. Robin loves Mexican food so much, that she’ll want to book a trip just to have delicious tacos or guacamole. So, when I found a crockpot carnitas recipe on Eat, Live Run, I figured I could bring Mexico to Robin.

Jenna really put together a super easy recipe. Since the full ingredient list is on her site, I’ll just run through the preparation, so we can get to the wine. In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, cayenne pepper, salt and black pepper.

prepare the dry rub for the crockpot carnitas

prepare the dry rub for the crockpot carnitas

Mix the rub well, and coat both sides of the 2 pound flank steak with it. While the steak sits in the bottom of the crockpot, chop up the red pepper, green pepper, jalapeno pepper, and onion.

Season the Flank Steak for the Crockpot Carnitas

Season the Flank Steak for the Crockpot Carnitas

Chop the peppers to cook with the carnitas

Chop the peppers to cook with the carnitas

The rest of the preparation is pretty simple. The meat is already on the bottom of the crockpot. Take the chopped peppers and onion, and then cover the meat with them. There’s no liquid going into the crockpot, so I tried to keep the peppers on top of the steak, that way they wouldn’t burn on the sides.

Peppers and Onions on the Flank Steak

Peppers and Onions on the Flank Steak

Set the slow-cooker for 8 hours on a low setting, and go relax. That’s all it takes to make this pretty easy dish. For the last 45 minutes or so, I took the wine for dinner out of the cellar, and pulled the cork. I decided on a Grenache blend, something that had red berries and spice. While my twitter friend Elizabeth DeHoff suggested gewurztraminer to pair with this dish, I wanted something that would keep the spices going, rather than balance them out. Elizabeth’s idea was a good one, and if you want a nice refreshing white, then gewurztraminer will do nicely.

Hecht & Bannier 2009 Cotes du Roussillon Villages

Hecht & Bannier 2009 Cotes du Roussillon Villages

Hecht & Bannier 2009 Cotes du Roussillon Villages is a blend of grenache, syrah, mourvedre and carignan grapes. At $25, this is a French wine to have on hand, as it works well with or without food. Think dark cherries and dark raspberries, doused with a nice firm shaking of pepper. The wine has a nice, silky palate, and the fruit is fresh and prominent. This wine works well with beef, roasted or grilled. And it did fairly well with crockpot carnitas. Though provided as a sample, it’s a wine I wholeheartedly recommend.

Slow-cooker Carnitas and French Red Wine

Slow-cooker Carnitas and French Red Wine

Once the meat is done, take it out of the slow-cooker using two spatulas under each side of the meat. It’ll fall apart easily, but we used two forks to shred the meat. We put it back in the slow-cooker to soak up the juices, and prepared the fixings. We heated the flour tortillas on a warm skillet, then topped each with a little of the meat, some sour cream, some cheddar and some avocado. Jenna has the exact recipe on her site, and recommends a slightly different finish for the taco.

Robin and I in Isla Mujeres, Mexico

Robin and I in Isla Mujeres, Mexico

While the scenery was nothing like Mexico, the food was pretty darned close. These slow-cooker carnitas tacos will definitely be made again! The preparation was simple, and the flavor was fantastic. The wine, of course, was perfect. The beef carnitas were not that spicy, and I’d probably add a little chipotle powder in with the rub, to give the peppers some depth and smoke. That said, it was a great taco dinner.

Sunset on Isla Mujeres, Mexico

Sunset on Isla Mujeres, Mexico

What’s your favorite Mexican meal? Let me know, leave a comment below!

Pairing Wine With A Crockpot Chili Recipe

slow cooker crockpot chili and wine pairing

Easy to make slow cooker chili

As the weather gets cooler, people are looking for easy, hearty meals for fall. I’ve seen a lot of people searching for chili recipes, and the wine to pair with them. Chili in our house is a very hot topic, no pun intended. Robin used to make this interesting “tomato soup” that she called chili. I didn’t love it. I was given an award winning chili recipe that I loved, but it made most people cry from the heat. So, when I found this slow cooker chili recipe, I had to make it. And, of course, pair wine.

During my trip to Oregon with Harry & David, I had the chance to meet 12 awesome bloggers. The 11 women and 1 other guy were all super talented at both writing and photography, and have inspired me to amp up my blog! I decided a fun way to do that would be to take their recipes, make them myself, and pair wines with them. This is the first of such projects, and I hope you enjoy it. Brenda’s crockpot (slow cooker) chili recipe on A Farmgirl’s Dabbles is fairly easy to follow and make. She found it in a magazine, played around to make it her own, and it’s been her “Ole Faithful” ever since.

When making her recipe, for the chili powder, I went with 3 Tablespoons from her 3-6 TBS range. I also went 2 chili powder and 1 chipotle powder, since I wanted some smoke and depth to the flavors. I’d probably use 3 TBS of chili powder and 1 TBS of chipotle powder next time. Other than that, the recipe is pretty easy to follow. So, lets talk wine and chili pairing!

clean slate 2009 riesling mosel germany

The Clean Slate 2009 riesling from Mosel, Germany

I know you’re saying “Matt, wine with chili? No way! It’s beer!” I assure you that while a nice craft beer goes well with chili, wine can go equally as well. There are a few wine option for chili pairing, and in general they are zinfandel, shiraz or syrah, riesling, malbec and tempranillo.

The first wine I paired with the chili was the 2009 Clean Slate riesling from Mosel, Germany. This wine was a sample I received over a year ago. It had a screw cap, and I was concerned that after a year, it would be “done.” However, many German rieslings can age for quite some time, and still taste fantastic. This $10 white wine is actually two vintages old now, and was crisp and fresh and full of flavor. The bouquet had feint petrol and river rock scents, and the palate shows nice stone fruit (apricot and nectarines), with really nice acidity. Acidity comes across sometimes as citrus flavors in white wines, and this German riesling had a hint of lime that turned immediatly into peach nectar. However, the finish was a flinty minerality that kept it from being too sweet or syrupy. Well done at $10, definitely a buy, and available in grocery stores (at least in Florida).

Penfolds Thomas Hyland 2010 Shiraz

Penfolds Thomas Hyland 2010 Shiraz

People often ask “How can I tell a wine is good just by looking at it?” This wine answers that question, “You can’t.” While you can form general ideas about a wine if you know the grape, the area, and the producer, there’s NEVER a guarantee that you’ll have a good wine in the bottle. Forget the fact that wine can be cooked, corked, or dead, it’s a fact that the same grape, from the same area, even in vineyards separated by only a road, can taste completely different. When I grabbed this $22 bottle of Penfolds Thomas Hyland 2010 Shiraz at the grocery store, I figured I’d be ok. Penfolds is a fairly big name, Shiraz is a grape that Australia does well, and I’m a sommelier. I know my stuff. Right? Well, sort of. I know my stuff because I taste a lot of wines, and this was one I hadn’t had before.

The Penfolds Thomas Hyland 2010 Shiraz nose was sweet spice from the oak, more than any fruit notes. What fruit was there was dark, blackberry and plum. The approach was just dry, sweet wood, without much else to it. Frankly, this wine is a disappointment. Too much oak, not enough fruit, and no spice to speak of. Definitely not what I expect from an Australian shiraz. I pressed on.

Gnarly Head 2010 Old Vine Zin

Gnarly Head 2010 Old Vine Zin

The third wine I had with my chili was the Gnarly Head 2010 Old Vine Zin. This is a grocery store wine I often have on hand. I was turned on to it in 2008 by a twitter friend, Duane, while I was doing an event of 5 other grocery store zinfandels. For the price, which is $10, it offers great fruit, nice spice, and has not disappointed me in four years. Sure enough, this red wine and chili pairing was perfect. The wine had plum, prunes and blackberries with a sweet spice element to it. The finish was a hearty burst of black pepper, and all in all it stood up very well to the chili.

A Farmgirl's Dabbles crockpot chili hit the spot

A Farmgirl’s Dabbles crockpot chili hit the spot

Happily, this chili and wine pairing was a success. Even though one wine disappointed, two of the wines absolutely rocked, especially at $10. Brenda’s slow cooker chili is a cool weather meal we can make fairly easily, and enjoy for a few days. And, of course, pair wine with.

What is your favorite beverage to drink with chili? Let me know below!