I have a Chipotle weakness. Adam made his own slightly healthier version of their barbacoa tonight. Here’s his recipe:
1.5 lbs grass-fed beef short ribs
3 T. neutral oil for frying
3 c. stock (beef or chicken is fine)
1 c. canned tomatoes, with liquid
4 cloves garlic, crushed
3 tsp. chili powder
3 tsp. cumin
1 tsp. oregano
salt & pepper to taste
Preheat oven to 400 degrees (F). Season the short ribs with salt & pepper on both sides. Heat oil in Dutch oven over med-hi heat. Sear meat on both sides, remove meat from pan. Add onion to pan. When the onions start to soften, add the garlic and spices. Stir for a minute or two, then add stock and tomatoes and bring to a simmer. Taste, then add salt & pepper and more spices accordingly. Add the meat back in, then place the cover on the Dutch oven and bake at 400 degrees for 90 minutes, checking after 60-70 minutes to make sure it’s not too dry. (You could add a bit more stock if it seems dry.) Pull meat apart with a fork.
We ate this on sprouted-grain corn tortillas with grated cheese, simple guacamole, and lacto-fermented banana peppers. And home-brewed beer! So good, the kids asked for 2nds and 3rds (not of beer, silly).