Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 13.4 oz (380 g) beef chuck, large cubes
- 3.9 oz (110 g) dry white rice
- 3.5 oz (100 g) onion, chopped
- 4.0 tsp (20 g) chipotle in adobo, minced
- 0.4 oz (10 g) garlic, minced
- 1.2 oz (35 g) lime juice
- 1.5 tsp (3 g) ground cumin
- 1.0 tsp (2 g) dried oregano
- 2.0 tsp (9 g) olive oil
- 11.8 US fl oz (350 ml) beef broth
- 8.5 US fl oz (250 ml) water for rice
- 0.4 oz (10 g) cilantro, chopped
- 0.2 tsp (1 g) salt
Method
- Heat oil in a heavy pot and brown beef in two batches. Add onion and cook for 5 minutes.
- Add garlic, cumin and oregano for 30 seconds, then chipotle, broth, half the lime juice and salt.
- Cover and simmer gently for 2–2 1/2 hours until beef shreds easily. Add water if needed. Shred and stir back into the sauce.
- During the final 20 minutes, cook rice with the listed water according to the package. Divide rice and beef between two bowls and finish with remaining lime juice and cilantro.
Cook’s note: A stovetop beef adaptation inspired by barbacoa, not a traditional pit-cooked preparation.
Allergens: Check broth and chipotle sauce for declared allergens.
Approximate nutrition per serving: 602 kcal · Protein 47 g · Carbohydrates 54 g · Fat 22 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.