This summer, I decided to get a meat CSA instead of produce. It turns out that even though I need a high protein diet because of the gastric surgery, I hate shopping for meat. And I look back and realize I always have. I don't mind cooking, I just hate shopping. This was taken care of in Cleveland with Fresh Fork Market CSA. We got everything in our shares! Meat, dairy, veggies, fruit...even things like quiche, pasta and roasted tomatoes and peppers.
My first delivery contained several roasts: two beautiful pork shoulders and two beef chuck roasts. I thawed one of the chuck roasts and was looking for barbacoa beef recipes for the slow-cooker. I can't make real barbacoa because for some reason, I haven't found a brand of canned Chipotle peppers that I can stomach. Not sure where restaurants get them because I am fine with those. I did, however find a recipe that looked interesting, so decided to give that a try. I should mention that I think most people do not use enough cumin in their recipes, so there are some adjustments to the seasonings.
Shredded Mexican Beef
Adapted from: www.fromvalerieskitchen.com/2011/10/shredded-mexican-beef-and-a-marriage-proposal/
3 lb boneless chuck roast*
2 (4 oz) cans diced green chile peppers
2 Tbsp chili powder
1 Tbsp fresh spicy oregano (or 1 tsp dried)
2 tsp ground cumin
2 cloves garlic, minced
Salt and pepper to taste
Trim any excess fat from the edges of the roast. Place the roast on a sheet of heavy-duty foil large enough to enclose the meat. In a small bowl, combine the remaining ingredients, except salt and pepper. Mix well. Season roast on all sides with salt and pepper. Then rub with pepper mixture. Enclose meat in foil so it is sealed on all sides.
Place wrapped roast into slow-cooker. Cook on LOW for 8 to 10 hours. Remove foil and she'd meat into cooking sauce. Serve with tortillas for tacos, burritos, enchiladas, etc.
*CSA ingredients
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