Barbacoa De Res (Shredded Beef Tacos)

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Ingredients
Total Recipe Time:  5 to 5-1/2 hours
Marinade Time:  6 hours or overnight
Makes 12 to 14 servings


1 beef Shoulder Pot Roast (4 to 5 pounds)


Marinade:
3 large onions, finely chopped
5 plum tomatoes, finely chopped
2 cups beef broth
1/2 cup fresh lime juice
4 jalapeño peppers, seeded, cut into strips
2 tablespoons white vinegar
4 cloves garlic, minced
2 bay leaves
2 teaspoons ground cumin
2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon dried Mexican oregano leaves
1 teaspoon ground black pepper


Serving Suggestions:
Tortillas


Toppings:
Chopped onions, chopped fresh cilantro, salsa, guacamole, lime wedges
Instructions
1.Combine Marinade ingredients in large bowl. Add beef Pot Roast; turn to coat. Cover and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2.Preheat oven to 325°F. Remove Pot Roast from marinade; reserve marinade. Place Pot Roast in stockpot. Pour marinade over Pot Roast; cover tightly. Braise in 325°F oven 4-1/2 to 5 hours or until Pot Roast is fork-tender.
3.Remove Pot Roast; keep warm. Strain cooking liquid into medium saucepan; skim fat from cooking liquid. Bring to a boil; cook until liquid is reduced to 3 cups.
4.Shred Pot Roast with 2 forks; add to saucepan. Cook and stir until heated through. Season with salt and ground black pepper, as desired. Serve as suggestion; garnish with Toppings, as desired.
Nutritional Information
Nutrition information per serving (1/12 of recipe): 186 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 60 mg cholesterol; 391 mg sodium; 8 g carbohydrate; 1.4 g fiber; 24 g protein; 3.5 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 3.3 mg iron; 26.2 mcg selenium; 5.6 mg zinc.


This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.


Nutrition information per serving (1/14 of recipe): 160 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 52 mg cholesterol; 335 mg sodium; 7 g carbohydrate; 1.2 g fiber; 2 g protein; 3 mg niacin; 0.3 mg vitamin B6; 2.2 mcg vitamin B12; 2.8 mg iron; 22.4 mcg selenium; 4.8 mg zinc.


This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.
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