Ahoy! A rare beef post here on betsylife! Its true, I don’t eat a whole lot of beef, but that’s not to say that I don’t enjoy it… especially when its smothered in eggs and wrapped in a tortilla!
Whenever I see a delicious sounding recipe online, the first thing I do is read the whole thing to see if it sounds like something I can do and if I already have all the necessary equipment to make it. When I found this recipe for Beef Barbacoa I had to laugh because it called for a dutch oven. Funny side story: a few years ago, The Hubs asked for a dutch oven for christmas. Instead of a regular kitchen style dutch oven, we got the ol’ 25lb camping kind (i’m not sure which kind he really wanted) I suppose we could make some badass camping food if we camped more often but, most of the time it sits on a shelf in the garage. Anyway, when I saw this recipe I thought “yes! time to bust out the dutch oven!”
This recipe contains all that is good in the world. Slow cooked meat, eggs, beans, cheese…….drool. It takes a while to make but the results are SOOOOOO worth it! Start with the meat.
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ancho chile powder
- 1 (2 1/4-pound) boneless chuck steak, trimmed
- Cooking spray
- 1 cup water
- 2 garlic cloves, thinly sliced
- 1 tablespoon fresh lime juice
1. Preheat oven to 300°.
2. Combine first 5 ingredients in a small bowl; rub oregano mixture evenly over beef. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes on each side or until browned. Add 1 cup water and garlic to pan, scraping pan to loosen browned bits. Cover and bake at 300° for 3 hours or until beef is very tender. Cool to room temperature. Cover and chill 8 hours or overnight.
3. Skim fat from surface of broth. Remove beef; shred with 2 forks. Return beef to pan; bring to a simmer over medium-high heat. Simmer mixture 3 minutes or until liquid evaporates; stir in lime juice. Reduce heat to medium, and cook beef 3 minutes or until crisp in spots.
Then, to make it into eggs barbacoa, layer a tortilla with smashed pinto beans (or refried beans) beef, queso fresco, salsa, green onions, and cilantro! (I added avocado to mine too!) The lime juice really gives the beef a wonderful zing! I”m pretty sure I could eat beef everyday if it came in this form.