How To Make Barbacoa Pulled-Beef Tacos
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Serves:
Ingredients
- 2 pounds beef chuck roast
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1/4 cup fresh lime juice
- For serving:
- 8 small flour tortillas
- Chopped fresh cilantro
- Diced red onion
- Sliced avocado
- Lime wedges
Instructions
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In a slow cooker, combine the beef chuck roast, diced onion, minced garlic, chipotle peppers, apple cider vinegar, cumin, oregano, smoked paprika, salt, black pepper, beef broth, and lime juice. Stir to combine.
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Cook on low heat for 8 hours or high heat for 4 hours, until the beef is tender and easily shreds.
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Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix well with the cooking liquid.
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Heat the tortillas in a dry skillet or on a grill until warm and pliable.
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Serve the pulled beef in warm tortillas, topped with chopped cilantro, diced red onion, sliced avocado, and a squeeze of lime juice.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 143mg
- Sodium : 1032mg
- Total Carbohydrates : 27g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 46g
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