Beef Barbacoa

This recipe goes with Eggs Barbacoa

Yield: 10 servings (serving size: 2 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Fat: 4.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 18.9g
  • Carbohydrate: 0.8g
  • Fiber: 0.2g
  • Cholesterol: 57mg
  • Iron: 2.3mg
  • Sodium: 179mg
  • Calcium: 11mg

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. 1. Preheat oven to 300°.
  2. 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. 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.
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