Happy Wednesday! This week is creeping by and I feel like its been Wednesday for days now, haha. In fact, I actually started writing this yesterday until I realized it wasn't Wednesday yet! Awesome.
Let's jump right in to the Recipe of the Week! I really don't have much else to talk about so...here it is!
Servings: 9 • Serving Size: 4 oz
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g
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 (I used 4)
1 tbsp ground cumin
1 tbsp ground oregano
salt and pepper
3 bay leaves
1 cup water
Place garlic, onion, lime juice, cumin, oregano and chipotles in a blender. Mix in 1 cup water.
Trim all fat off meat, cut into 4 inch chunks. Place meat in crock-pot, and cover the meat with the blended mixture. If it does not cover the meat completely, add more water and mix well. Add the bay leaves. I cooked it on the lowest setting all day long while I was at work. Like, 7:30-5:30. Just make sure there is plenty of water so it wont boil dry.
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 and add some of the reserved liquid back.
This was SO flavorful and tender. I served this with low-carb tortillas, reduced-fat cheese, and salsa. I had my brother over for dinner when I made it and we all loved it! Definitely a winner and we will definitely make it again. Enjoy!