Barbacoa De Res (Shredded Beef Tacos)
Courtesy of The Beef Checkoff 30 Min. Prep Time • 5 Hr. Cook Time • 6 Hr. Marinate Time| Ingredients |
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| 1 beef chuck shoulder pot roast (4 -5 lb.) |
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| Marinade: |
| 3 large onions, finely chopped |
| 5 plum tomatoes, finely chopped |
| 2 c. beef broth |
| 1/2 c. fresh lime juice |
| 4 jalapeno peppers, seeded, cut into strips |
| 2 Tbsp. white vinegar |
| 4 cloves garlic, minced |
| 2 bay leaves |
| 2 tsp. ground cumin |
| 2 tsp. dried thyme leaves |
| 1 tsp. salt |
| 1 tsp. dried Mexican oregano leaves |
| 1 tsp. ground black pepper |
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| Serving suggestions: |
| tortillas |
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| Toppings: |
| chopped onions, chopped fresh cilantro, salsa, guacamole, lime wedges |
Directions:
1. Combine Marinade ingredients in large bowl. Add beef pot roast; turn to coat. Cover and marinate in refrigerator 6 hr. or as long as overnight, turning occasionally.
2. 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 hr. or until pot roast is fork-tender.
3. 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 c.
4. Shred pot roast with 2 forks; add to saucepan. Cook and stir until heated through. Season with salt and ground black pepper and garnish with Toppings, as desired.
* Nutrition information per serving (1/12 of recipe)
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 186; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 60mg; Total Carbs: 8g; Fiber: 1g; Protein: 24g; Sodium: 391mg;