https://tops.ads.webstophq.com/Recipes/Detail/8423/
Yield: 8 to 10 servings
Preparation Time: 25 min; Total: 4 hours 40 min
5 | pounds | chuck roast, cut in half | |
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2 | tablespoons | GOYA Sazonador Total | |
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1 | can | (8 ounce) GOYA Tomato Sauce | |
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1 | onion, grated | ||
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5 | tablespoons | sauce (divided) and 2 chiles, finely chopped from 1 can (7 oz) GOYA Chipotle Peppers in Adobo Sauce | |
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1/4 | cup | cider vinegar | |
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2 | teaspoons | ground cumin | |
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2 | teaspoons | dried oregano | |
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1/4 | teaspoon | ground cloves | |
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1 | packet | GOYA Chicken Flavored Bouillon | |
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Serve with: | |||
GOYA Mini Corn Tortilla-Taquitos | |||
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GOYA Salsa Verde | |||
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GOYA Salsa Taquera | |||
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chopped avocado | |||
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sauteed onion | |||
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radish slices | |||
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lime wedges | |||
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fresh cilantro | |||
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Step 1:
Preheat oven to 300 degrees F
Step 2:
Place roast in large nonreactive roasting pan or large baking dish. Sprinkle with Sazonador. Combine tomato sauce, onion, chipotle, 2 tablespoons adobo sauce, vinegar, cumin, oregano, cloves, bouillon and 1 cup water in bowl. Pour around roast. Cover pan tightly with foil.
Step 3:
Bake until metal skewer inserts easily into the center, about 4 hours. Transfer meat to plate to cool. Place cooking liquids in large saucepan. Simmer over medium high heat, stirring occasionally, until thickened and reduced to 1-3/4 cups, about 16 minutes.
Step 4:
Break meat apart; remove any sinew and discard. Shred beef, using fingers or two forks. Add to sauce and simmer heated through. Spoon into tortillas and serve with salsa and toppings.
Recipe yields 2 lbs 2 oz cooked, cleaned beef from 5 lbs chuck; about 6 cups shredded beef.
Beef and sauce can be refrigerated for up to 4 days in advance. Bring to room temperature for easy shredding, or shred before storing. Barbacoa can be stored frozen fro up to 4 months.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8423/
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