Description
Here’s a recipe for Mexican Barbacoa Beef to feed 4 people, along with approximate nutritional data per serving:
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
- Chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
- Tortillas or rice (for serving)
Instructions
- In a slow cooker or Instant Pot, combine the beef chunks, chopped onion, minced garlic, chopped chipotle peppers, ground cumin, dried oregano, smoked paprika, ground cinnamon, ground cloves, beef broth, apple cider vinegar, salt, and pepper.
- For Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and easily shredded with a fork. For Instant Pot: Cook on high pressure for about 60 minutes, then allow natural pressure release for 15 minutes before quick releasing any remaining pressure.
- Once cooked, use two forks to shred the beef in the cooking liquid until well coated with the flavorful sauce.
- Taste and adjust seasoning if needed. Add more salt or chipotle peppers for extra spice, if desired.
- Serve the Barbacoa Beef hot, garnished with chopped fresh cilantro and lime wedges. You can serve it in tortillas for tacos or with rice for a hearty meal.
Notes
Serves 4 people
Please note that the nutritional values provided are approximate and can vary based on the specific cut of meat and any additional seasonings used. Adjustments to portion sizes and cooking methods will also affect the nutritional content.
Nutrition
- Serving Size: Per Person
- Calories: 375 calories
- Sugar: 1g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 110mg
Keywords: Roasts