Category: Core Plan

Core & Advanced Plan

Serves 6-8 with likely leftovers.

[See video below]

I love a nice, authentic, ethnic meal. This is a simple, yet impressive Mexican dish.  It starts with grass-fed beef chuck roast at is base.  This is a great option where there are budget concerns.  Prioritizing the animal products you consume is of the utmost importance and this is a great way to get the taste and nutrients you desire without the large price tag.  Slow cooking or pressure cooking achieves tasty, tender meat in a fraction of the time.  Certainly, if you want to cook the meat in a dutch oven on the stove you can.  The flavors can be adjusted to your particular taste and level of heat.  

Cutting the meat into chunks and browning first helps intensify the flavor and texture.  

3 lbs grass-fed chuck roast, cut into chunks

5 cloves of garlic, peeled and minced or pressed

2 chipotle peppers in adobo sauce  (check ingredients for sugar and damaged oils or 1/2 dried chipotle pepper toasted in a skillet, reconstituted with water (https://amzn.to/3t1tLHN, https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-rehydrate-dried-chili-peppers/), then chopped or 1/2 teaspoon chipotle pepper powder or to taste

4 oz can of green chilis

1/2 cup grass fed beef or free range chicken bone broth (https://amzn.to/45RFJlQ )

1 sweet onion, diced

2 bay leaves

2 tablespoons apple cider vinegar

1 tablespoon cumin

1 tablespoon dried oregano

1 tablespoon black pepper

2 teaspoons sea salt

1/4 teaspoon ground cloves

Juice of 2 limes

Topping ideas:

Cheese

Fresh jalepeno

Dices red onion

Cilantro

Hot Sauce

Lime Juice

Salt the chunks of chuck roast.  Heat the instantpot (https://amzn.to/3EFExGw) or skillet and sautee beef until browned on all sides.  Add the rest of the ingredients and stir to combine.  Set the pot to meat/stew for 45 minutes and do a quick release.  Shred the meat with two forks and leave in broth.  If using a crockpot, brown the meat first then add to the crockpot with the rest of the ingredients.  Cook on high for 4-6 hours or low for 6-8 hours.  If using a dutch oven, brown the meat first and add the rest of the ingredients.  Cook on medium for 8-10 hours or until tender.  

Eat in sprouted grain tortillas or make your own (see below). I show it here with homemade tortillas cooked then dipped in the broth and put back into the skillet for a birra style taco.  

Tortilla Recipe:

2 1/2 cups Organic Masa Harina (https://amzn.to/45RCJpM)

1 2/3 cup warm water

pinch salt

Stir together the masa and salt.  Add warm water and stir to make a dough.  Work with your hands to make firm – about 1 minute.  Divide the dough into 16 pieces and roll each into a ball.  Cover.  

Using a tortilla press (https://amzn.to/45QgrEZ), Cut 2 8inch squares from a zip top bag.  Place one plastic square in the center of the press, place a ball of dough then the other piece of plastic on top.  Use press to flatten dough.  Peel the plastic off of the tortila and heat in a preheated cast iron skillet on med-high heat for 30-45 seconds.  Flip and cook 60-90 seconds more. Flip one last time and cook for 15-20 seconds longer.  Wrap in clean dish towel to stay warm and soft.  

When ready, dip tortilla in warm broth and place back in the skillet and cook on both sids until warm and slightly crispy.  Fill with barbacoa meat and any desired toppings and serve.