Ingredients
Scale
- 2 ounces achiote paste
- 1 teaspoon New Mexico Chimayo Chile Powder (or ancho chile powder)
- 3/4 cup lime juice
- 1 tablespoon Kosher salt
- 3-pound bone-in beef shoulder roast
- Banana leaves
- Sliced onions for garnish
- Roasted fresh chile salsa
Instructions
- In a mixing bowl, combine achiote paste, lime juice, salt, and chile powder until smooth.
- Line a slow cooker with banana leaves and place the beef shoulder in the center.
- Pour the marinade over the beef and scatter sliced onions on top.
- Add water around the meat to keep it moist during cooking.
- Cover with banana leaves and cook on high for 6 hours or roast at 300°F for about 3 hours until tender.
- Shred the beef using forks and mix it back into the reduced cooking juices.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg