Category: r-tip

Recipe:

2- 2 1/2 lbs beef chuck
salt to taste
black pepper to taste
1 tbsp oil
4 tsp ground cumin
3 tbsp minced garlic or 4 garlic cloves
1 small lime squeezed about 3-4 tbsps
1 tbsp chicken bullion or 1 1/2 cup chicken broth
1 tbsp beef bullion or 1 1/2 cup beef broth
1/3 cup apple cider vinegar
1 medium onion
3 cups of water
2-4 chipotle chiles in adobo sauce (add the desired amount)
2 1/2 tsp dried oregano
corn tortillas or hard, your preference
cilantro chopped
onions diced

Season beef with salt and black pepper on both sides.
Add oil to a hot dutch oven before adding the beef.
Allow the beef to sear and brown on both sides.

To the water add chicken bullion, beef bullion, cumin, garlic, oregano, apple cider, lime, juice, and chipotle peppers and combine. (Optional add ingredients to a food processor)

Add the marinade to the seared beef along with sliced onions.
Cover with the lid and place the dutch oven in the oven.
Check on the barbocoa at least every half hour to make sure the liquid hasn’t dried out of the pot. In any instance be sure to add water or broth if necessary.

Allow the meat to cook and become fork-tender before serving.

To serve, place place barbacoa on corn tortilla, add diced onions and cilantro
have some red or green chilli sauce as a condamint and serve.

Enjoy!

4 pounds boneless chuck roast, cut into 1/2-inch
pieces
2 tablespoons chili powder
2 (6-ounce) cans tomato paste
1 (32-ounce) container beef broth
2 (8-ounce) cans tomato sauce
2 teaspoons granulated garlic
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper

Preparation
Brown meat, in batches, in a Dutch oven over medium-
high heat. Remove meat, reserving drippings in a Dutch oven.
Add chili powder to Dutch oven; cook, stirring constantly,
2 minutes. Stir in tomato paste; cook 5 minutes.

Return beef to Dutch oven. Stir in beef broth and next 9
ingredients; bring to a boil. Reduce heat to low, and
simmer, uncovered, stirring occasionally, 1 1/2 hours or
until beef is tender. Serve with cornbread sticks, if
desired, and desired toppings.

Enjoy!!