American · Dinner
Barbacoa Tacos (Keto)
Beef chuck slow-braised in a chili, cumin, and lime broth until it shreds, then piled into low-carb cheese shells with avocado, cilantro, and diced onion. The barbacoa carries smoky chipotle heat and citrus, finished with a squeeze of lime and crumbled queso fresco.
$7
20 minsPrep
210 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
774Calories
54.9gProtein
54.1gFat
12.7gCarbs
3.2gSugar
6.1gFiber
1016mgSodium
198mgChol
20.5gSat Fat
586mgPotassium
185mgCalcium
2.8mgIron
1.1mcgVitamin B12
8.2mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Trim beef chuck into 1-inch chunks and pat dry. Dice onion, mince garlic, and chop chipotle in adobo.
2
Sear
Heat avocado oil in a heavy pot over medium-high heat for 6–8 minutes, browning beef deeply on all sides until crusted, then add onion and garlic for 3 minutes.
3
Bloom
Stir cumin, chili powder, and oregano over medium heat for 1 minute until fragrant, then pour in beef stock and lime juice.
4
Braise
Cover and braise over low heat for 3 hours until beef pulls apart easily. Shred with forks and simmer uncovered for 5 minutes until liquid clings.
5
Plate
Bake cheddar rounds at 400°F for 6 minutes. Drape over a spoon to form shells. Fill with barbacoa and top with avocado, cilantro, and queso fresco.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef chuck, trimmed and cut into chunks
- 2 tbsp30ml avocado oil
- 2 oz56g chipotle in adobo
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp dried oregano
- 11 onion (120g)
- 4 cloves4 cloves garlic
- 1 cup240ml beef stock
- 4 tbsp60ml lime juice
- 4 oz112g shredded cheddar cheese, for shells
- 11 avocado (150g)
- 4 tbsp12g fresh cilantro
- 2 oz56g queso fresco, crumbled
