With the snow over the weekend, we went searching for a HOT taco recipe …
Ingredients
3 pounds beef eye, of round or bottom round roast (all fat trimmed)
5 cloves garlic
1/2 onion, medium-size
1/2 lime, juice
2-4 chipotles in adobo sauce (to taste)
1 tablespoon ground cumin
1 tablespoon ground oregano
1/2 teaspoon ground cloves
Salt and Pepper
3 bay leaves
1 teaspoon oil
1 cup water
Instructions
Place the garlic, onion, lime juice, cumin, oregano, chipotles and cloves in a blender.
Next, trim all fat from the beef, cutting into 4-inch chunks. Season with salt and pepper and brown, on high heat, with the oil. Add liquefied spices, water, bay leaves and simmer on low for two hours in your crokckpot.
(NOTE: if you’re making this in a regular pot, you will have to double the cooking time (or more), covered on low flame, adding more water from time to time, to make sure it doesn’t dry out.)
Once cooked and the meat is tender, remove and place in a dish. Shred it with 2 forks and reserve the liquid for later (you can discard the bay leaf). Return the shredded meat to the pot, add salt and cumin to taste, then add some of the reserved liquid back.
Simmer uncovered for approximately 10 minutes to let the flavors penetrate.
Enjoy!
Source: anonymous
Leave a Reply