Dd's Barbocoa Beef

Didi says:  This was really yummy!!  And so easy!  Brown meat . . . dump everything in pot . . .

Barbacoa Beef

 

2# chuck roast, 1½ inch cubes

Garlic salt, freshly cracked black pepper

2 tsp. olive oil

1 c. beef stock

4 cloves garlic

3 chipotle, in adobo sauce

¼ c. apple cider vinegar

¼ c. lime juice

3 bay leaves

1 TB each ground cumin, oregano, onion powder

1/4 tsp. ground cloves

Salt, freshly ground black pepper, as needed

1 small onion, thinly sliced

4 oz. chopped green chilies

Service: flour/corn tortillas, avocado, shredded lettuce, pico di gallo, shredded cheese, favorite Mexican rice**

 

Season chuck with salt and pepper. In a large saucepan over medium heat; brown chuck on all sides in oil. Add stock, garlic, chipotle, vinegar, lime juice, bay leaves and seasoning.

Bring to a boil. Reduce to a simmer; cover; leaving lid ajar to allow steam to escape. After 1 hour; taste for seasoning.  Add onion and chilies.

Continue cooking 45-60 minutes with lid ajar.  

For service; serve with toppings as desired. Serves 4.

**Favorite Mexican Rice: Cook 1 cup of basmati rice as directed. After rice is cooked; stir in 2 TB lime juice, 1 tsp. lime zest, pinch of kosher salt and ¼ cup chopped cilantro.

 

Note: This recipe makes a great chili. After 1 hour of cooking, add 12 oz. drained kidney beans and 14 oz. fire roasted tomatoes. Continue cooking on LOW with lid off 45-60 minutes stirring as needed.