I love Barbacoa. So when Amy, my wife found a recipe for it, I was really excited! With a few edits, she made it not only delicious, but very Weight Watchers friendly. Hope you enjoy!
Servings: 9 • Serving Size: 4 oz • Points+: 4 pts
- 3 lbs beef eye of round or bottom round roast, all fat trimmed
- 5 cloves garlic
- 1/2 medium onion
- 1/2 lime, juice
- 2-4 chipotles in adobo sauce (to taste)
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1/2 tsp ground cloves
- salt and pepper
- 3 bay leaves
- 1 tsp oil
- 1 cup water
Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves in a blender.
Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and add more water from time to time to make sure it doesn’t dry out.)
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.
Corn Salsa with Lime
Servings: 12 • Size: about 1/2 cup • Points+: 1 pts
- 4 cups (20 oz) cooked sweet yellow corn, cut
- 2 vine ripe tomatoes, diced
- 1/2 red onion, diced
- 1 scallion, diced
- 1-2 jalapeños, diced (remove seeds unless you like it really spicy)
- 2 tbsp chopped cilantro
- 1 1/2 limes, juice of
- chipotle chili powder, to taste
- salt and fresh pepper to taste
Combine all the ingredients and refrigerate for about an hour. Makes about 6 cups.
Cilantro Lime Rice
Servings: 4 • Size: 3/4 cup • Points+: 5 pts
- 1 cup extra long grain rice or basmati rice
- 1/2 lime, juice of
- 2 cups water
- 1 tsp salt
- 3 tbsp fresh chopped cilantro
- 3 tsp vegetable oil
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.