Adapted from a recipe in Bon Appetit!

Makes 12 servings.

Begin this at least 12 hours before serving.

8 garlic cloves
1 jalapeno pepper, seeded
1/4 cup chopped fresh cilantro
1/4 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)

Garnishes
Fresh cilantro sprigs
Lime wedges

For serving
Corn tortillas (optional)
Sour cream (optional)
Pico de gaIIo (optional)
Citrus onions (optional)

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 degrees F for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180 degrees 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.

Calories (meat only) 231 (29% from fat); Fat 7.4g (sat 2.3g, mono 3.69, poly 0.3g); Protein 37.2g; Carb 2g; Fiber 0.4g; Chol 88mg; Iron 3mg; Sodium 551 mg; CaIc 19.4mg