Low Carb Authentic Barbacoa Tacos
Treat yourself to a guilt-free fiesta with these Low Carb Authentic Barbacoa Tacos, a delicious spin on the classic Mexican favorite. Slow-cooked to perfection, tender beef chuck roast is infused with bold flavors from chipotle peppers, garlic, cumin, and a splash of lime juice, creating an irresistible, melt-in-your-mouth filling. Instead of traditional tortillas, crisp butter lettuce leaves serve as the perfect low-carb alternative, adding a fresh and satisfying crunch. Finished off with vibrant toppings like fresh cilantro and thinly sliced radishes, these keto-friendly tacos bring authentic flavors to your table while catering to a healthier lifestyle. Perfect for meal prep or dinner parties, this recipe combines simplicity, authenticity, and health-conscious ingredients for a dining experience you’ll savor.
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Recipe Information
Ingredients
- 3 pounds Beef Chuck Roast
- 3 pieces Bay Leaves
- 6 pieces Garlic Cloves
- 1 large White Onion
- 1 cup Cider Vinegar
- 2 cups Beef Broth
- 2 tablespoons Chipotle Peppers in Adobo Sauce
- 2 teaspoons Ground Cumin
- 2 teaspoons Dried Oregano
- 0.5 teaspoon Ground Cloves
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Lime Juice
- 12 pieces Butter Lettuce Leaves
- 0.25 cup Fresh Cilantro
- 4 slices Radishes
Instructions
Begin by trimming any excess fat from the beef chuck roast, then cut it into large chunks suitable for slow cooking.
Peel and finely chop the garlic cloves and the white onion.
In a slow cooker, add the beef chunks, bay leaves, chopped garlic, and onion.
Pour in the cider vinegar, beef broth, and chipotle peppers with adobo sauce over the beef.
Stir in ground cumin, dried oregano, ground cloves, salt, and black pepper.
Cover the slow cooker and set it to low heat. Cook for about 8 hours or until the beef is tender and falls apart easily with a fork.
Once cooked, remove the beef chunks from the slow cooker and shred the meat using two forks.
Return the shredded beef to the sauce in the slow cooker and add lime juice. Mix well to coat the meat in the sauce.
Prepare the butter lettuce leaves by washing and drying them thoroughly.
To assemble the tacos, spoon about 1/3 cup of the barbacoa beef onto each butter lettuce leaf.
Top with fresh cilantro and radish slices for garnish.
Serve immediately while warm.
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.1 g | 354% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 11.9 g | ||
| Protein | 257.3 g | 515% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 4997 mg | 106% | |
*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.
