Скачать или смотреть 80g protein barbacoa meal prep

Recipe below 👇

SMOKY BARBACOA & RICE
Makes 5 Servings
Per Serving: 648 Calories | 80g Protein | $3.25

Ingredients

2½ lbs / 1135g beef chuck roast, cut into chunks, trimmed
2½ cups / 465g uncooked rice (≈7½ cups / 1395g cooked)

Barbacoa Base:
3 tbsp / 21g New Mexico molido chile powder
2 tbsp / 14g pasilla chile powder
2x / 30g chipotle peppers in adobo + 2 tbsp / 30g adobo sauce
1x / 300g large onion, charred
6x / 30g garlic cloves, roasted, peeled
½ cup / 120g orange juice (1 medium orange)
¼ cup / 60g lime juice (2 limes)
1 cup / 240g beef broth (low sodium)
2 tbsp / 30g apple cider vinegar
1 tbsp / 20g molasses
1½ tsp / 9g kosher salt

Directions

1. Cook the rice.
2. Roast the onion over open flame or in a dry skillet until well charred. Roast garlic cloves in skins until softened, then peel.
3. In a blender, combine Barbacoa Base ingredients. Blend until smooth.
4. Heat a large heavy pot or Dutch oven over medium-high. Sear beef chunks on all sides until browned, working in batches.
5. Pour Barbacoa Base over beef and add a splash of water or broth if needed to nearly cover meat. Bring to a simmer.
6. Cover and braise at 325°F (165°C) in oven or low simmer on stovetop for 3–4 hours, until beef is tender and shreds easily.
7. Shred beef with forks, discarding any large pieces of fat. Stir meat back into sauce.
8. Serve shredded beef over cooked rice. Adjust seasoning with salt as needed.