Beef Barbacoa

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Bill and Cheryl Jamison,

Cooking Light

June 2010
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