American · Dinner
Barbacoa Tacos (Gluten-Free)
Beef chuck slow-braised in chipotle adobo with garlic and cumin until fork-tender, shredded and served in warm corn tortillas with raw onion, cilantro, and lime wedges. Smoky, tender meat balanced with bright acidity across two soft gluten-free tacos.
$5
20 minsPrep
190 minsCook
210 minsTotal
MediumLevel
Nutrition per serving
517Calories
40.2gProtein
28.4gFat
25.4gCarbs
3.1gSugar
5.1gFiber
666mgSodium
158mgChol
10.6gSat Fat
542mgPotassium
68mgCalcium
3.2mgIron
1.8mcgVitamin B12
18.4mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Pat the beef chuck chunks dry and season with salt so they brown rather than steam before searing.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the beef on all sides for about 6 minutes until a deep crust forms.
3
Bloom
Over medium, cook the onion and garlic 2 minutes, then stir in chipotle, cumin, and oregano 1 minute until fragrant.
4
Braise
Pour in beef stock and apple cider vinegar, scrape the base, cover, and cook on low for about 3 hours until beef shreds under a fork.
5
Build
Warm corn tortillas in a dry skillet 30 seconds per side, shred the beef in its sauce, then divide across with raw onion and cilantro.
6
Plate
Arrange both tacos on a plate with lime wedges for squeezing over just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef chuck, cut into 2-inch chunks
- 2 tbsp30ml chipotle in adobo
- 1 tsp1 tsp ground cumin
- 4 cloves4 cloves garlic
- 11 onion
- 6.86.8 fl oz (200ml) beef stock
- 2 tbsp30ml apple cider vinegar
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp olive oil
- 44 corn tortillas
- 11 lime, cut into wedges
- 4 tbsp12g cilantro
- 2 pinch2 pinch salt
