Dinner · 240 min · mexican

Beef Barbacoa

A Mexican dinner built around beef chuck and chipotles in adobo — on the table in 240 minutes. It is weeknight cooking that still hits your targets — 38 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 3 lb Beef chuck
• 3 Chipotles in adobo
• 1 cup Beef broth
• 2 Lime
• 6 cloves Garlic
• 2 tsp Cumin
• 2 Bay leaves

Steps

1. Blend the chipotles, broth, garlic, cumin, and a tablespoon of salt into a smooth, rust-colored marinade.
2. Cut the chuck into large chunks and coat thoroughly with the marinade.
3. Transfer to a Dutch oven, tuck in the bay leaves, and cover tightly.
4. Cook low and slow — 4 hours at 300°F — until the beef shreds with a fork.
5. Lift out the meat and shred it, discarding any large pieces of fat.
6. Skim the fat from the cooking liquid, then toss the shredded beef back through the juices.
7. Squeeze the limes over the top and toss once more.
8. Serve in bowls or tortillas with your favorite toppings.

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