Sunday, November 6, 2011

Barbacoa Beef

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 is another Chipolte inspired dish, which I paired with the Cilantro Lime Rice and the Corn Salsa recipes from earlier this week. If you've never eaten at Chipotle's, then you probably don't understand the obsession.

Chipolte's Imitation Barbacoa Beef

  • 3 lbs. beef eye of round, or bottom of roast, fat trimmed
  • 5 cloves garlic
  • 1/2 medium onion
  • 1/2 lime, juice of
  • 2-4 chipoltes 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
Place garlic, onion, lime juice, cumin, oregano, chipoltes, and cloves in a blender

Trim meat of all fat and cut into 4-inch chunks. Season with salt and pepper and brown on high heat in 1 tsp. oil. Add to crock pot set on low heat. Add liquified spices, water, and bay leaves and simmer on low for at least 5 hours. Add water if the liuid is looking a little low throughout the day.

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 leaves. Return the shredded meat to the pot, adust salt and cumin (may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for another 10-30 minutes to let the flavors penetrate.

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