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Baked Potatoes with Shredded Barbecue Beef and Tomatillo Jam

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

1

Beef round roast (about 3 lbs), boneless

1

Chives, Fresh

6

Garlic cloves

1

Lime, Juice and zest of

2 cups

Onions

6

Russet potatoes, large

1/2 cup

Shallots

1 lb

Tomatillos

2 tbsp

Chipotle peppers in adobo

1 cup

Ketchup

2 tbsp

Worcestershire sauce

1 tsp

Black pepper

1/3 cup

Brown sugar, packed

1 tbsp

Chili powder

1/2 tsp

Salt

1

Salt

1/2 cup

Sugar

1/4 cup

Apple cider vinegar

1 tbsp

Olive oil, extra-virgin

1 tbsp

Vegetable oil

1

Sour cream