This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Don't judge your taco by its price." -Hunter S. Thompson
This is a delicious filling for tacos, burritos or to top taco salad.
The chipotles give the beef a smoky spiciness and the ancho chilies bring a sweetness to the dish that gives the meat great balance. It is as easy as any dish you will ever cook, requiring only a pot and an oven. You can make the beef spicier by adding a second or a third chipotle pepper.
Servings: 8 | Serving size: about 1 cup
Cooking Time: 4+ hours
This recipe can easily be multiplied and makes great leftovers. Reheat gently or serve cold.
Preheat the oven to 300F.
Add the garlic, onion, cumin, oregano, salt, pepper, 1 cup chicken broth, lime juice, tomato paste, vinegar, chipotle, ancho and beef to a large pot or dutch oven fitted with a lid.
Cover and place the pot in the oven. Cook for 5 hours.
Add 1 cup of chicken broth after each of the 2nd, 3rd and 4th hours. Stir well after each time you add the chicken broth.
Remove the meat to a cutting board to cool.
Allow the braising liquid to cool somewhat, then puree until smooth.
Using a fork or pair of tongs, pull the beef apart along the grain. Place the pulled beef in a bowl and add the pureed sauce. Mix thoroughly.
Serving size: about 1 cup
|Calories 180||Calories from Fat 65|
|% Daily Value|
|Total Fat 7g||12%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber <1g||1%|
|Vitamin A 2%||Vitamin C 8%|
|Calcium 3%||Iron 16%|
|Vitamin K 2 mcg||Potassium 448 mg|
|Magnesium 33 mg|