If there's one restaurant I miss in Tel Aviv, it's Chipotle...

When I lived in California, Chipotle was our hang out place. Starting in high school (when the chain opened), I ate there at least once a week. When I was perusing colleges, Chipotle in the area was one of the requirements.

At first, I kept it simple and stuck with the burrito bowl with white cilantro rice, black beans and chicken. Then, I discovered Barbacoa.

The issue is, now that I'm allergic to tomatoes and onions, barbacoa has become dangerous. Slow cooked meat without onions or tomatoes? Could I really ask that of a restaurant? And there are no Chipotles in Israel (yet. I have hope.)

So I have to make it myself.

What is Barbacoa? It's slow-cooked beef in chipotle sauce.

So about two weeks ago, Dan and I were wandering Sarona market (a beautiful, modern market in the center of Tel Aviv), and we passed by the East-West store. This store has all kinds of imported foods - Peri Peri sauce, sauces and spices from Asia, mexican salsas, and canned pumpkin (I always keep it in stock for those days I want some pumpkin pie!)

As we passed by this store, we noticed that they brought in some dried peppers - among which we found fried chipotle peppers!!! I got so excited!!!! I immediately told Dan I'll be making barbacoa with this and we HAVE to buy it. I had just gotten a new pressure cooker that week and the prospect of making quick barbacoa had me drooling already!

I cooked the Barbacoa in a pressure cooker (which meant it took me just 40 minutes!!! A highly recommended tool for your kitchen if you're as big a fan of pulled meat as me!) But this recipe is written out in normal-pot form. So that everyone can make it at home.

In a regular pot, this will take approximately 2 hours to cook.

I served this dish Chipotle style - with cilantro-lime white rice, black beans, and bell peppers (fajitas) - but you can also serve it with white rice and enjoy the amazing, complex flavors of the barbacoa.

Feeds 2 hungry people

Ingredients:

1/2 kg cubed chuck beef (you can asked for "meat for stews" at the supermarket)

1 dried chipotle pepper

3 cups water

1 spoon date/maple syrup

1/4 tsp cinammon

1 tsp nutmeg

1/4 tsp ground cloves

4 cloves garlic (no need to chop)

2 bell peppers (one red, one orange) chopped (optional)

1 hot jalapeno pepper (optional)

salt and pepper to taste

2 tbsp oil

Instructions:

Fill a mug with boiling water and place the dried chipotle pepper inside. Let it sit in the boiling water for at least 30 minutes
Heat oil in a deep pot. Cover the cubed meat with the spices and sear the meat in the pot on all sides.
Remove the seared meat from the pot onto a plate/bowl. You should keep the oil in the pot and the heat on.
Add the garlic into the hot oil and saute approx. 30 seconds. Add the chipotle pepper along with the water in the mug into the pot and scrape the brown bits from the bottom and sides.
Add the meat back in and mix. Cover the meat with water. Add a pinch of salt. Stir and cover the pot. Lower the heat and let cook.
After 30 min, check on the meat. Stir. If it is still covered in water, great. If not, add a bit more water. Cover and let cook for another 30 minutes.
After the additional 30 minutes, check on the meat. Stick a fork in it and see if it easily falls apart. If not, cover and continue cooking - make sure there is enough water to cover the meat.
Once the meat pulls apart if you stick a fork in it, uncover the lid and add your date/maple syrup. Stir and let cook uncovered, allowing the water to cook out and the sauce to thicken. Stir occasionally, making sure the meat doesnt stick to the bottom of the pot.
In a separate pan, saute the bell peppers and jalapeno with some salt and pepper until they are cooked and some are golden.
Serve on rice, with black beans and your sauteed bell peppers - and with a slice of lemon on the side!