7
Recipe
TEQUILA BEEF BARBACOA
(BRAISED SHREDDED BEEF IN A ZESTY TOMATO SAUCE)
Prep Time: 5 minutes
Cook Time: 4 hours, 18 minutes
Total Time: 4 hours, 23 minutes
Servings: 8
Ingredients:
2 teaspoons ground Stonemill Sea Salt Grinder
½ teaspoon ground Stonemill Black Peppercorn Grinder
1 teaspoon Stonemill Cumin
1 teaspoon Stonemill Chili Powder
1 teaspoon Stonemill Paprika
3 pounds USDA Choice Chuck Roast
3 tablespoons Carlini 100% Pure Olive Oil
1 medium onion, diced
1 clove garlic, minced
2 cups tequila
2 cups SimplyNature Organic Beef Broth
½ cup lime juice
7 ounces Pueblo Lindo Chipotle Peppers
10 ounces Casa Mamita Diced Tomatoes with Green Chilies
1 bunch cilantro, chopped, divided
Directions:
1. Preheat oven to 375° F.
2. In a small bowl, stir together salt, pepper, cumin, chili powder
and paprika. Sprinkle evenly over chuck roast.
3. In a large Dutch oven, heat oil on high for 1 minute. Reduce heat
to medium and sear chuck roast on all sides, about 2 minutes each
side. Remove from pan. Reserve.
4. Add onion and garlic. Sauté for 5 minutes. Add tequila and cook
for another 5 minutes. Add remaining ingredients and half of
the cilantro, bring to a boil. Return beef to pan, cover and bake
for 3-4 hours until meat is tender and falling apart.
5. Remove beef from pan and place in a large bowl. Shred with
two forks, discarding any pieces of fat.
6. With a spoon or ladle, skim fat from the sauce. Transfer sauce
to a blender and blend until smooth. Strain sauce into bowl
of shredded beef. Add remaining cilantro and stir to combine.
Serve in a tortilla or with your favorite Mexican sides.
Recipe Courtesy of Chef Linsey, ALDI Test Kitchen
