Ingredients:
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 chiptoles 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
Directions:
Place garlic, onion, lime juice, cumin, oregano, chiptoles, 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.
For the Slow Cooker...
Sear meat on high heat in a pan with 1 tsp oil or oil spray. Place all ingredients in your crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes. Super easy!!
Cilantro Lime Rice
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.
