These aren’t your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.
Quick Info
⏱️ 510 min • 🍽️ 8 servings • ⭐ 97%
Nutrition
354 cal • 54g protein • 3g carbs • 13g fat
Tags
[Low-Carb] • [Dinner] • [Keto] • [Low-Calorie] • [High-Protein] • [Low-Sugar] • [High-Fiber] • [Meal]
Ingredients
- 3-4 pounds beef chuck roast
- Pepper, to taste
- Salt, to taste
- Drizzle of oil
- 4 chipotles in adobo sauce, chopped
- 5 cloves garlic, chopped
- 1 tablespoon ground cumin
- 3 teaspoons dried oregano
- ¼ teaspoon ground cloves
- ½ cup beef broth
- ¼ cup apple cider vinegar
- ¼ cup fresh lime juice
- 3 bay leaves
- Flour or corn tortillas
- Cooked rice
- Pico de gallo
- Shredded cheese
- Sour cream
- Guacamole
- Fresh cilantro leaves
- Sliced avocado
Instructions Preview
- Cut the beef into 6-8 large chunks. Season…
- Heat the oil in a large skillet over mediu…
- In a medium bowl, combine the chipotles, g…
…and 4 more steps
Recipe by: Scott Loitsch, Claire King • From: Tasty
