barbacoa de res (shredded beef tacos)
Ingredients
- 1 Beef chuck shoulder pot roast (4 to 5 lbs)
- MARINADE
- 2 large onions, finely chopped
- 5 plum tomatoes, finely chopped
- 2 cups beef broth
- 1/2 cup fresh lime juice
- 4 jalapeno peppers, seeded, cut into strips
- 2 tablespoons white vinegar
- 4 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons dried thyme leaves
- 1 teaspoon salt
- 1 teaspoon dried Mexican oregano leaves
- 1 teaspoon ground black pepper
- chopped onions
- chopped fresh cilantro
- salsa
- guacamole
- lime wedges
Directions
Combine Marinade ingredients in large bowl. Add beef pot roast; turn to coat. Cover and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Preheat oven to 325°F. Remove pot roast from marinade; reserve marinade. Place pot roast in stockpot. Pour marinade over pot roast; cover tightly. Braise in 325°F oven 4-1/2 to 5 hours or until pot roast is fork-tender.
Remove pot roast; keep warm. Strain cooking liquid into medium saucepan; skim fat from cooking liquid. Bring to a boil; cook until liquid is reduced to 3 cups.
Shred pot roast with 2 forks; add to saucepan. Cook and stir until heated through. Season with salt and ground black pepper, as desired. Serve as suggestion; garnish with Toppings, as desired.
NUTRITION INFORMATION
Nutrition information per serving (1/12 of recipe): 186 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 60 mg cholesterol; 391 mg sodium; 8 g carbohydrate; 1.4 g fiber; 24 g protein; 3.5 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 3.3 mg iron; 26.2 mcg selenium; 5.6 mg zinc.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.
Nutrition information per serving (1/14 of recipe): 160 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 52 mg cholesterol; 335 mg sodium; 7 g carbohydrate; 1.2 g fiber; 2 g protein; 3 mg niacin; 0.3 mg vitamin B6; 2.2 mcg vitamin B12; 2.8 mg iron; 22.4 mcg selenium; 4.8 mg zinc.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.