Name: Loaded Potatoes with Beef Barbacoa
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 2 servings
Ingredients: 2 large russet potatoes; 1.5 pounds beef chuck roast; 2 peppers chipotle peppers in adobo; 1 tablespoon adobo sauce; 0.5 cup beef broth; 1 lime; 4 cloves garlic; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.25 teaspoon ground cloves; 2 bay leaves; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 cup sour cream; 1 cup sharp cheddar cheese; 0.25 cup red onion; 0.25 cup cilantro; 1 jalapeño

Loaded Potatoes with Beef Barbacoa

Italian-InspiredMexican-InspiredSoupcomfort foodmexicanweeknight

15 minPrep3 hCook2Serves

Ingredients

2 largerusset potatoes
1½ poundsbeef chuck roast
2 pepperschipotle peppers in adobo
1 tablespoonadobo sauce (from the chipotle can)
½ cupbeef broth
1lime
4 clovesgarlic
1 teaspoonground cumin
½ teaspoondried oregano
¼ teaspoonground cloves
2bay leaves
1 teaspoonsalt
½ teaspoonblack pepper
½ cupsour cream
1 cupsharp cheddar cheese
¼ cupred onion
¼ cupcilantro
1jalapeño (optional)

Method

01
Preheat oven to 400°F.
02
Pierce potatoes several times with a fork, rub with oil and salt, and bake directly on the oven rack for 60-75 minutes until tender when squeezed.
03
While potatoes bake, heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Sear the beef chuck on all sides until browned, about 8-10 minutes total.
04
Add the chipotle peppers, adobo sauce, beef broth, lime juice, garlic, cumin, oregano, ground cloves, bay leaves, salt, and black pepper to the pot with the beef.
05
Bring to a simmer, then cover and reduce heat to low. Braise for 2 1/2 to 3 hours until the beef shreds easily with a fork.
06
Remove beef from the pot and shred with two forks. Return shredded meat to the cooking liquid and stir to coat. Discard bay leaves.
07
Split baked potatoes lengthwise and fluff the insides with a fork. Top each potato generously with barbacoa beef and cooking liquid.
08
Add sour cream, shredded cheddar, diced red onion, chopped cilantro, and sliced jalapeño if using.

Spice Tips

The chipotle peppers provide moderate heat and smoky depth. For milder barbacoa, use only 1 chipotle pepper and rinse it before adding. For more heat, include the jalapeño topping or add 1/2 teaspoon cayenne to the braising liquid. A squeeze of fresh lime juice over the finished dish brightens all the flavors.

Barbacoa can be made a day ahead and reheated. Leftovers freeze beautifully for up to 3 months. If short on time, use an Instant Pot: sear beef using sauté function, add remaining ingredients, and pressure cook on high for 45 minutes with natural release.