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 Black Angus Beef Chuck Roast
- 3 tablespoons Carlini 100% Pure Olive Oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 cups tequila
- 2 cups Simply Nature 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:
- Preheat oven to 375°.
- In a small bowl, stir together salt, pepper, cumin, chili powder and paprika. Sprinkle evenly over chuck roast.
- 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.
- 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.
- Remove beef from pan and place in a large bowl. Shred with two forks, discarding any pieces of fat.
- 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