If you like cumin and spicy food, then you'll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano. This was a recipe request I was glad to make. Another Chipotle's inspired dish. If you've never eaten at Chipotle's, then you probably don't understand the obsession.
I made this in my pressure cooker which cut down the cooking time by half but you can use a Dutch oven instead. One thing I should mention, I used four chipotle peppers and it was very spicy, so use your judgment on how much to use depending on how spicy you like your food. I served this over cilantro lime rice with corn salsa. These would also make great beef tacos or burrito bowls. Enjoy!!
Servings: 9 • Serving Size: 4 oz • Points +: 4 pts • Smart Points: 3
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g
- 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
Trim all the fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil on all side for about 5 minutes. Add liquefied spices, water, bay leaves and simmer on low 2 hours in a pressure cooker. (If you are making this on the stove, simmer it on low and you'll have to double the cooking time to about least 4 hours, adding 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.