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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 150 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight. | 2. Bring beef to room temperature, about 20 minutes. | 3. Preheat oven to 350 degrees F (175 degrees C). | 4. Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil. | 5. Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
cumin	1 1/2	teaspoons	ground	11.8125	1.3936	0.561	0.7015
chili powder	1 1/2	teaspoons		11.421	2.0129	0.5451	0.5783
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
beef chuck roast	1 1/2	pounds	trimmed cut	898.128	0.0	150.4364	28.5088
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.