Barbacoa Beef

I have found yet another recipe blog (Skinny Taste) that I LOVE but unlike the PW this one is healthy. No butter or heavy cream here but still very flavorful and definitely a change when you feel like you need to be healthy. This recipe is amazing. I followed it word for word but I didn't cook in a pressure cooker I cooked it in my dutch oven in the oven :) The hubby is in LOVE with this meat and could eat it everyday. It does make a lot after its shredded but we loved it and gobbled it up quick! The first night we made burritos out of it and wrapped it in flour tortillas with lettuce and tomato. The second night we made it into bowls and made a bed of rice, with the meat, black beans, lettuce, tomato, cheese and salsa and it was so good!

Ingredients:

• 3 lbs beef eye of round or bottom round roast, all fat trimmed
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juice
• 2-4 chiptoles in adobo sauce (to taste)
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves
• 1 tsp oil
• 1 cup water

Directions:

Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and add more water from time to time to make sure it doesn't dry out.)

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

SHARE SHARE SHARE

About Admin