Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 garlic cloves
- 1 jalapeno pepper, seeded
- ¼ cup chopped fresh cilantro
- ¼ cup lime juice
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coarse-grain salt
- 1 tablespoon olive oil
- 1 4 to 5 pound roast, eye of round or rump
- =
Directions
Process first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides.
Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife.
Fill each cut with about 1 teaspoon of paste.
Spread remaining paste over beef.
Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours.
Unwrap roast; place in a 13 x 9-inch pan.
Bake, covered, at 325°F for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180°F (meat will not shred below this temperature)
Let stand 10 minutes before shredding or chopping.
Garnish, if desired.
Serve with corn tortillas, sour cream, pico de gallo and onions, if desired.