Ingredients with Measurements:
- 2 pounds of beef chuck roast, cut into 2-inch cubes
- 2 tablespoons of olive oil
- 2 tablespoons of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried oregano
- 1 teaspoon of smoked paprika
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 1/2 cup of beef broth
- 1/4 cup of freshly squeezed lime juice
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of honey
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of tomato paste
- 1 jalapeno pepper, seeded and finely diced
- 2 cloves of garlic, minced
- 2 bay leaves
Special Equipment Needed:
- Slow cooker
- Aluminum foil
Step-by-Step Instructions:
1. In a large bowl, combine the beef cubes, olive oil, chili powder, cumin, garlic powder, onion powder, oregano, smoked paprika, sea salt, and black pepper. Toss to combine and set aside.
2. In a separate bowl, whisk together the beef broth, lime juice, apple cider vinegar, honey, Worcestershire sauce, tomato paste, jalapeno pepper, garlic, and bay leaves.
3. Place the beef cubes in the slow cooker and pour the liquid mixture over top.
4. Cover the slow cooker with a lid and cook on low heat for 8 hours.
5. Once the beef is cooked, remove the lid and shred the beef with two forks.
6. Preheat the oven to 350°F.
7. Line a baking sheet with aluminum foil and spread the shredded beef on the baking sheet.
8. Bake for 15 minutes, or until the beef is crispy.
9. Serve the beef barbacoa chimenea with warm tortillas and your favorite toppings.
Time:
Preparation Time: 10 minutes
Cooking Time: 8 hours
Temperature: 350°F
Serving Size: 6-8
Nutritional Information: Calories: 467, Fat: 22g, Carbohydrates: 20g, Protein: 41g
Substitutions for Ingredients:
- For the beef chuck roast, you can substitute with pork shoulder or chicken thighs.
- For the olive oil, you can substitute with vegetable oil.
- For the chili powder, you can substitute with ancho chili powder.
- For the beef broth, you can substitute with chicken broth.
- For the lime juice, you can substitute with lemon juice.
- For the apple cider vinegar, you can substitute with white vinegar.
- For the honey, you can substitute with agave nectar.
- For the Worcestershire sauce, you can substitute with soy sauce.
- For the jalapeno pepper, you can substitute with a serrano pepper.
Variations:
- For a spicier version, add more jalapeno pepper or serrano pepper.
- For a sweeter version, add more honey or agave nectar.
- For a smokier version, add more smoked paprika.
Tips and Tricks:
- Make sure to cut the beef into 2-inch cubes so that it cooks evenly.
- For best results, cook the beef in the slow cooker on low heat for 8 hours.
- For a crispier texture, bake the shredded beef in the oven for 15 minutes.
Storage Instructions:
- Store the leftover beef barbacoa chimenea in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- To reheat, place the beef barbacoa chimenea in a skillet over medium heat and cook until heated through.
Presentation Ideas:
- Serve the beef barbacoa chimenea in warm tortillas with your favorite toppings, such as diced tomatoes, shredded lettuce, guacamole, and sour cream.
Garnishes:
- Chopped fresh cilantro
- Diced red onions
- Sliced jalapeno peppers
Pairings:
- Refried beans
- Mexican rice
- Corn tortillas
Suggested Side Dishes:
- Guacamole
- Pico de gallo
- Salsa
Troubleshooting Advice:
- If the beef is not cooked through after 8 hours, cook for an additional hour or two.
Food Safety Advice:
- Make sure to store the leftover beef barbacoa chimenea in an airtight container in the refrigerator for up to 5 days.
Food History:
- Beef barbacoa is a traditional Mexican dish that is usually cooked in a pit in the ground.
Flavor Profiles:
- This dish has a smoky, spicy, and slightly sweet flavor.
Serving Suggestions:
- Serve the beef barbacoa chimenea with warm tortillas and your favorite toppings.
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Region: Mexican