3poundboneless beef chuck roastcut into 2-inch cubes and trimmed of fat
4clovesgarlicminced (or 1 ½ teaspoon garlic powder)
3Tablespoonstomato paste
¼teaspoonsmoked paprika
¼teaspooncayenne powder
½medium onionchopped
Juice from 2 limesabout ¼ cup
2Tablespoonsapple cider vinegar
2bay leaves
1Tablespoonground cumin
1Tablespoondried oregano
⅛teaspoonground cloves
1teaspoonsalt
½teaspoonblack pepper
3/4cupwater or stock
Instructions
Optional first step: Salt, then in two batches, brown beef cubes in oil in your Dutch oven. Deglaze the pan with the water or stock
Place all (remaining) ingredients in the Dutch oven or slow cooker. Stir to combine. Place lid on.
Cook in slow cooker on LOW for 8 hours or HIGH for 4 hours or until meat is tender and shreds easily. If using a Dutch oven, cook at 300 F for about 4 hours until very tender.
When meat pulls apart easily, remove from pan and shred the beef. Discard the bay leaves and stir the sauce in. If there is enough flavorful crust on the pan sides, optionally deglaze with a little water. Add to the sauce and meat mixture and if too wet, return to pan and simmer briefly.
Serve with tortillas or lettuce leaves, garnishing with your choice of chopped tomatoes, onions, avocado, lime, cilantro …
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.