Gluten-Free Authentic Barbacoa Tacos
Savor the rich, smoky flavor of these Gluten-Free Authentic Barbacoa Tacos, a mouthwatering dish that highlights tender, slow-cooked beef cheeks seasoned to perfection with bold spices like cumin, oregano, and tangy lime juice. This recipe is ideal for taco night, offering melt-in-your-mouth shredded barbacoa nestled in warm, pliable gluten-free corn tortillas. Topped with fresh cilantro, crisp radishes, and a spritz of lime, these tacos celebrate traditional Mexican cuisine while catering to gluten-free diets. Perfect for serving a crowd, the dish requires minimal hands-on prep and relies on a slow, low cooking process to bring out deep, savory flavors. Whether it’s for a family dinner or a festive gathering, these tacos are sure to impress with their authentic taste and vibrant presentation.
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Recipe Information
Ingredients
- 3 pounds Beef cheeks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 pieces Bay leaves
- 4 pieces Garlic cloves
- 1 large White onion, chopped
- 1 piece Lime, juiced
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 3 cups Beef broth
- 2 tablespoons Apple cider vinegar
- 12 pieces Gluten-free corn tortillas
- 1 bunch Cilantro, chopped
- 4 pieces Radishes, sliced
- 2 pieces Additional lime wedges
Instructions
Rinse the beef cheeks and pat them dry with paper towels. Sprinkle salt and black pepper on all sides.
In a large Dutch oven or slow cooker, place the beef cheeks. Add the bay leaves, garlic cloves (peeled and sliced), chopped white onion, lime juice, ground cumin, and dried oregano.
Pour the beef broth and apple cider vinegar over the beef cheeks ensuring they are mostly covered.
Cover the pot or slow cooker. If using a Dutch oven, preheat the oven to 275°F (135°C) and cook for 4 to 5 hours. For a slow cooker, set on low and cook for 8 to 10 hours, or until the beef is fall-apart tender.
Once cooked, remove the beef cheeks from the liquid and let them cool slightly. Shred the meat using two forks, discarding any excess fat.
Warm the gluten-free corn tortillas on a non-stick skillet or directly over a gas flame for a few seconds on each side until they are pliable and slightly charred.
Assemble the tacos by placing some shredded barbacoa on each tortilla, then top with chopped cilantro, sliced radishes, and sprinkle with lime juice.
Serve immediately with additional lime wedges on the side.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1225 mg | 408% | |
| Sodium | 8188 mg | 356% | |
| Total Carbohydrate | 335.7 g | 122% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 21.6 g | ||
| Protein | 355.6 g | 711% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 6230 mg | 133% | |
*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.
