Dairy-Free Authentic Barbacoa Tacos
Get ready to savor the bold and vibrant flavors of **Dairy-Free Authentic Barbacoa Tacos**, a traditional Mexican dish made effortlessly in a slow cooker. Tender chunks of seasoned beef brisket are cooked low and slow in a richly spiced sauce crafted from chiles de árbol, chipotle peppers in adobo, garlic, cumin, and a hint of apple cider vinegar for a tangy kick. The result? Perfectly shredded, melt-in-your-mouth barbacoa that comes alive when paired with warm corn tortillas. Topped with fresh cilantro, crunchy radishes, and a splash of zesty lime, these tacos are a flavorful and naturally dairy-free treat that's perfect for gatherings, weeknight dinners, or anytime you're craving authentic Mexican cuisine. It's a simple recipe that guarantees maximum flavor with minimal effort!
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 4 pieces Chiles de árbol
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 medium, chopped White onion
- 6 pieces, minced Garlic cloves
- 2 pieces Bay leaves
- 1 tablespoon Ground cumin
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cloves
- 2 cups Beef broth
- 1 tablespoon Apple cider vinegar
- 12 pieces Corn tortillas
- 1 unit, cut into wedges Lime
- 0.5 cup, chopped Fresh cilantro
- 4 pieces, sliced Radishes
Instructions
Start by cutting the beef brisket into large chunks, around 3 to 4 inches each, and season them generously with salt and black pepper.
In a large skillet over medium-high heat, sear the brisket pieces on all sides until browned. This should take about 3-4 minutes per side.
Transfer the seared beef into a slow cooker.
In a blender, combine the chiles de árbol, chipotle peppers in adobo, chopped onion, minced garlic, bay leaves, ground cumin, dried oregano, ground cloves, beef broth, and apple cider vinegar.
Blend everything until you get a smooth sauce.
Pour the sauce over the beef in the slow cooker, ensuring that the beef is fully covered in the sauce.
Set the slow cooker to low and cook for 6 to 8 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, remove the beef from the slow cooker and shred it using two forks.
Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side, or until they are pliable.
Assemble the tacos by placing some shredded barbacoa onto each tortilla.
Top with fresh cilantro and sliced radishes.
Serve with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
4657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 14482 mg | 630% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 12.8 g | ||
| Protein | 446.3 g | 893% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 689 mg | 53% | |
| Iron | 53.2 mg | 296% | |
| Potassium | 5716 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
