We’ve shared a number of delicious Sunday Suppers over the years. We’ve talked about the history of Sunday Suppers and the practical reasons behind it. Sunday Suppers were once intended to do two things – take time to prepare and provide leftovers.
A slow-cooked Sunday Supper allowed families to attend Church Services in the morning, and come together over a satisfying supper afterwards. The tradition of a Roast Beef Sunday Supper began in England and carried over to America. Sunday Suppers generally involved large gatherings – the extended family went to church together and then gathered at one home for supper. The leftovers were divided up, used to make lunches for the men folk in the week to come.
Many families in America eventually transitioned from Roast Beef to Roast Chicken during the Great Depression. It wasn’t uncommon for people to have chickens in their yards to provide both the eggs for breakfast and the bird for Sunday Supper. Not that many people raised their own beef. Besides, it was far easier to ring a chicken’s neck than it was to slaughter an entire cow.
Before Covid, the nostalgic Sunday Supper was making a comeback. In the fast-paced modern world, finding time to connect with our immediate family was hard enough, connecting with an extended family was far more tricky. Sunday Worship was no longer the social gathering it once was, and people were beginning to miss those precious connection. Then along came the Pandemic and we all faced isolation in new and unsettling ways.
For those still holding to the warm feeling of Sunday Supper, the meals were now smaller. The roast was no longer needed to feed multi-families. That doesn’t mean we can’t enjoy a roast. It just doesn’t need to be limited to a pot roast or oven roast beef with vegetables.
Shredded Beef Tostadas are a great example of the ever evolving Sunday Supper.
Shredded Beef Tostadas
2 teaspoons Chipotle Chili Powder, or to taste
1 teaspoon Smoked Paprika
1 teaspoon dried Mexican Oregano
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon ground Coriander
1/2 teaspoon ground Cumin
1/2 teaspoon Salt, or to taste
1/2 teaspoon Black Pepper, or to taste
Combine Chipotle Chili Powder, paprika, oregano, garlic powder, onion powder, coriander, cumin, salt, and pepper in a bowl. Adjust spices as desired, set aside.
2 lb boneless Beef Chuck Roast
1/2 large White Onion
2 Garlic Cloves
1 (15 oz) can Diced Tomatoes
1 tablespoon Olive Oil
1 cup Beef Stock
1 medium Orange, juiced
1 Lime, divided
Cayenne Pepper to taste
Cumin to taste
Taco Seasoning to taste
Trim any excess fat from the roast. Sprinkle half the rub on one side of the roast, gently work into the meat. Turn over, rub remaining spice on the other side. Wrap roast in plastic wrap, place in the refrigerator and let “marinade” in the rub for several hours.
Peel and chop onions, set aside. Peel and finely mince garlic, set aside. Drain tomatoes, set aside.
Juice orange into a small bowl. Cut lime in half. Squeeze half the lime into the orange juice, set aside. Reserve remaining half of the lime for later.
Heat oil in a skillet over medium heat. Place seasoned roast in the hot oil and brown for 2 to 3 minutes per side. Remove to a plate and keep warm.
Cook onions in the same skillet, stirring frequently, until they begin to turn clear, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in beef stock, diced tomatoes and citrus juices. Season with spices, stir to blend.
Return the roast back to the skillet and bring to a boil. Cover, reduce heat, and simmer gently until meat is tender and cooked through, about 2 hours. Remove meat from the skillet and transfer to a cutting board. Tent to keep warm.
Carefully pour the skillet contents into a blender or food processor. Pulse several times, until sauce is smooth.
Remove the visible fat from the meat and discard. Shred the meat with two forks. Place shredded beef back into the skillet with about 3/4 cup of the pureed sauce. Add more, if desired, to adjust the consistency. Meat should be moist but not sopping wet. Let shredded beef heat through; keep warm until ready to serve.
1/2 head Lettuce
3 Roma Tomatoes
2 cups Refried Beans, warmed
6 Crisp Tostada Shells
1-1/2 cups Mexican Cheese Blend
While the Chuck Roast simmers, shred lettuce, wrap and refrigerate until ready to use. Dice tomatoes, refrigerate until ready to use.
When ready, gently warm beans in the microwave just before assembling tostadas.
To assemble tostadas, spread about 1/3 cup refried beans on each tostada shell. Top with shredded beef. Finish building tostadas as desired with layers of guacamole, sour cream, lettuce, cheese, and diced tomatoes. If desired, squeeze a little fresh lime juice from the reserved half a lime. Serve and enjoy.
The only things missing are Mexican Rice and Margaritas!