Dairy-Free Beef Barbacoa
Indulge in the bold, savory flavors of Dairy-Free Beef Barbacoa—a tender, shredded beef dish that's perfect for tacos, burrito bowls, or any customizable meal. This slow-cooked masterpiece features chunks of seared beef chuck roast simmered in a rich blend of chipotle peppers, cumin, oregano, and a touch of lime juice for a tangy kick. Crafted without any dairy, this recipe is ideal for those with dietary restrictions while delivering the authentic taste of traditional barbacoa. With just 20 minutes of prep and a low-and-slow cooking method, you’ll achieve melt-in-your-mouth perfection, all while infusing your kitchen with irresistible aromas. Pair this versatile dish with warm tortillas, steamed rice, or fresh cilantro for a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 medium White onion, diced
- 4 Garlic cloves, minced
- 2 tablespoons Chipotle peppers in adobo sauce, chopped
- 1 cup Beef broth
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Lime juice
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground cloves
- 2 Bay leaves
Instructions
Trim any excess fat from the beef chuck roast, then cut it into large chunks.
Season the beef chunks with salt and black pepper on all sides.
Heat the vegetable oil in a large skillet over medium-high heat.
Sear the beef chunks in batches for about 3-4 minutes on each side until browned. Transfer the browned beef to a slow cooker.
In the same skillet, add the diced onion and sauté for about 2-3 minutes until soft.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the chopped chipotle peppers, cooking for 1 minute. Transfer the onion, garlic, and peppers to the slow cooker.
Pour the beef broth and apple cider vinegar into the slow cooker.
Add the lime juice, ground cumin, dried oregano, ground cloves, and bay leaves to the slow cooker.
Cover the slow cooker and cook on low for 8 hours or until the beef is tender and easy to shred.
Once cooked, remove the bay leaves and use two forks to shred the beef directly in the slow cooker.
Mix the shredded beef with the juices and spices in the slow cooker until well incorporated.
Serve hot with tortillas, rice, or your choice of sides, garnishing with fresh cilantro if desired.
Nutrition Facts
Calories |
3808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.4 g | 386% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5485 mg | 238% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.2 g | ||
| Protein | 252.8 g | 506% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 4446 mg | 95% | |
*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.
