- 3 lbs beef eye of round or bottom round roast
- 5 cloves garlic
- 1/2 medium onion
- 1/2 lime, juice
- 2-4 chiptoles in adobo sauce
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1/2 tsp ground cloves
- salt and pepper
- 3 bay leaves
- 1 cup water
Keeping with tradition, last night was Taco Tuesday. I found a recipe for Barbacoa Beef that I’ve been wanting to try for a while and thought this would be the perfect week to make it. Whether you make it in a crock pot or pressure cooker, you’ll be able to infuse the beef with the spicy flavors and have a roast that falls right apart. I do warn you, this turns out a bit on the spicy side but you can adjust that by using fewer chipotle peppers.
I altered the recipe slightly and used a smaller roast. I suppose it depends on how many you are feeding but it also makes for great leftovers. Again, be warned because the chipotles tend to be spicier. I used only 2 and my dish had some heat!
Season the beef with salt and pepper and lay it fat side up in your crock pot. Place garlic, onion, cloves, oregano, cumin and chipotles in a blender and blend. Pour the mixture over the meat and then add the bay leaves and water. I set mine on low for 8 hours.
Once the meat is cooked, remove it from the liquid. Reserve a small portion of the liquid and dump the rest out. Using two forks, shred the meat and then return to the crock pot with the reserved juices. Toss the meat to coat with the liquid and then simmer for an additional 10-20 minutes to allow the meat to soak up the flavors. Add additional cumin and salt to adjust the flavor.
I whipped up a small batch of pico de gallo and served the meat on whole wheat tortillas. You can also prepare rice and serve this as a burrito or a bowl.
Avocados or guacamole would also be a nice addition to this dish. Try it for yourself and let me know your thoughts!