We thought this was delicious and easy. Plan to make double batch next time to freeze. Used 1 cup beef stock plus maybe 1/2 cup water, just in case, and cooked 3 hrs at 300 in Dutch oven. There was plenty of liquid. Maybe others' lids were not tight? Can always add foil topper before putting lid on to improve seal. Also read an external blog that stressed the importance of using chil-E powder, not chil-I powder. Might have missed that otherwise. Great taste and great alternative to going out to the high fat, high salt burrito place!
This recipe goes with Eggs Barbacoa
Yield: 10 servings (serving size: 2 ounces)
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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
- 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
- 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.
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