This is a shredded Mexican barbeque beef that goes great in a tortilla with guacamole, queso fresco, salad, corn salsa, cilantro-lime rice, beans, etc. It's surprisingly easy and quick, if you're using a pressure cooker, which I absolutely do!
Ingredients:
1 lb lean beef cubes
2-3 chipotle peppers with the juice (these come in little cans and are swimming in thick adobo sauce)
1/2 onion
2-3 garlic cloves
1 tsp oregano
1 tsp cumin powder
a dash of garam masala (the desi in me)
a couple dashes of back pepper
1 lime
1 jalapeno (optional...the chipotles are SPICY)
1 bay leaf
salt
dash of sugar
In a blender, puree the chipotle peppers, onion, garlic, oregano, cumin, garam masala, black pepper, lime juice, jalapeno and salt. Combine this puree with the beef, bay leaf and about 1 cup of water and put it all in a pressure cooker or pot. In a pressure cooker it took about a half hour to cook until it was tender enough to fall apart when I touched it with a spoon. This is how tender you want it, so if you're not using a pressure cooker, it'll take at least an hour.
When it's cooked, shred the beef and if the sauce is too liquidy, simmer until it's about as thick as barbeque sauce. I also added a dash of sugar to give it a tiny hint of that sweetness barbeque sauce has but you don't have to. Add the beef back to the sauce and enjoy!
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