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Beef Barbacoa

Yield 10 servings (serving size: 2 ounces)

Ingredients

  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ancho chile powder
  • 1 (2 1/4-pound) boneless chuck steak, trimmed
  • Cooking spray
  • 1 cup water
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon fresh lime juice

Nutrition Information

  • calories 121
  • fat 4.2 g
  • satfat 1.5 g
  • monofat 1.7 g
  • polyfat 0.2 g
  • protein 18.9 g
  • carbohydrate 0.8 g
  • fiber 0.2 g
  • cholesterol 57 mg
  • iron 2.3 mg
  • sodium 179 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 300°.

  2. Combine first 5 ingredients in a small bowl; rub oregano mixture evenly over beef. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes on each side or until browned. Add 1 cup water and garlic to pan, scraping pan to loosen browned bits. Cover and bake at 300° for 3 hours or until beef is very tender. Cool to room temperature. Cover and chill 8 hours or overnight.

  3. Skim fat from surface of broth. Remove beef; shred with 2 forks. Return beef to pan; bring to a simmer over medium-high heat. Simmer mixture 3 minutes or until liquid evaporates; stir in lime juice. Reduce heat to medium, and cook beef 3 minutes or until crisp in spots.