August 14, 2020
Barbacoa
Barbacoa is a slowly cooked and richly spiced shredded beef dish with warming spices. I like to serve it atop shredded coleslaw mix, with cilantro, and a swirl of sour cream. If you’re avoiding dairy, then some cilantro garlic sauce would be excellent in place of the sour cream.
Servings: 7
Calories: 430kcal
Ingredients
- 3 1/2 pounds beef chuck roast cubed
- 5 cloves garlic minced
- 2-4 chipotles in adobo sauce chopped (use the lower amount if you are sensitive to heat), omit for nightshade-free
- 1/2 white onion chopped fine
- 1/4 cup apple cider vinegar
- 3 tablespoons coconut aminos
- 3 bay leaves
- 1 tablespoon ground cumin (heaping tablespoon), double if omitting chilis
- 1/2 tablespoon dried Mexican oregano or regular oregano
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 2 teaspoons salt
- 1/2 teaspoon black pepper fresh ground
- 1 cup chicken stock
- 2 tablespoons fresh lime juice
Instructions
- Combine everything except lime juice in a slow cooker. Cook on high for 4-6 hours in the slow cooker, or 8-9 hours on low in the slow cooker. Remove the bay leaves and shred the beef with with two forks. Stir in lime juice and season to taste with more salt and pepper.
Notes
If the stewing liquid is thinner than you like, you can strain out the meat and boil the liquid to reduce it. Serve with desired toppings.
You can use a pressure cooker if you like, though the results will be less tender. Simply cook on high for 1 hour.
Nutrition per serving with an added 1 cup of coleslaw mix and 1 tablespoon sour cream: Calories: 471 cal, Carbs: 9g, Fiber: 3g, Fat: 29g, Protein: 45g
Nutrition Facts
Barbacoa
Amount per Serving
Calories
430
% Daily Value*
Fat
26
g
40
%
Saturated Fat
11
g
69
%
Cholesterol
156
mg
52
%
Sodium
1172
mg
51
%
Potassium
806
mg
23
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
44
g
88
%
Vitamin A
244
IU
5
%
Vitamin C
5
mg
6
%
Calcium
52
mg
5
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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