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Beef Barbacoa

September 7, 2015

This beef barbacoa makes a great taco or burrito filling, or served on top of lettuce as a salad.  Recipe originally found here.

  • 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 (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


Place garlic, onion, lime juice, cumin, oregano, chipotles, 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. Place in a crock pot. Pour in liquefied spices, water, bay leaves and cook on low until it falls apart easily.

Once cooked and the meat is tender shred it with two forks and adjust seasonings as needed.


Cilantro Lime Chicken with Avocado Salsa

May 29, 2009


2 T. minced fresh cilantro

2 1/2 T. fresh lime juice

1 1/2 T. olive oil

4 boneless skinless chicken breast halves

1/4 tsp salt

cooking spray


1 c. chopped plum tomato

2 T. finely chopped onion

2 tsp fresh lime juice

1/4 tsp salt

1/8 tsp freshly ground pepper

1 avocado, peeled and finely chopped

Prepare chicken by combining first four ingredients in a large bowl.  Toss and marinate for 30 minutes.  Sprinkle chicken with salt.  Coat a pan with cooking spray.  Cook on medium- high heat for 6 minutes on each side.

Prepare salsa by combining all ingredients except for avocado.  Add avocado and stir gently to combine.

Serve salsa over chicken.