Low Fat Authentic Barbacoa Tacos
Discover the flavorful world of **Low Fat Authentic Barbacoa Tacos**, a healthier twist on the classic Mexican favorite. Perfectly seasoned lean beef chuck roast is slow-cooked with aromatics like garlic, white onion, and bay leaves, infused with smoky chipotle peppers and adobo sauce for an irresistible depth of flavor. With tender beef that effortlessly shreds after eight hours of slow cooking, these tacos offer all the boldness of traditional barbacoa without the extra fat. Served on warm corn tortillas and topped with fresh cilantro and a squeeze of lime, these tacos are a low-sodium, guilt-free delight that packs authentic street-food vibes into every bite. Perfect for six servings, this recipe is ideal for family gatherings or meal prepping your favorite taco night.
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Recipe Information
Ingredients
- 2 pounds lean beef chuck roast
- 1 large white onion
- 4 pieces garlic cloves
- 3 pieces bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cloves
- 3 pieces chipotle peppers in adobo sauce
- 2 tablespoons apple cider vinegar
- 1.5 cups low sodium beef broth
- 12 pieces corn tortillas
- 0.25 cup fresh cilantro
- 2 pieces lime wedges
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Start by trimming any visible fat from the beef chuck roast to reduce its fat content. Cut the roast into large chunks for easier cooking and even marination.
Peel and quarter the white onion, and peel the garlic cloves. Place these in a slow cooker along with the trimmed beef.
Add the bay leaves, oregano, cumin, and ground cloves to the slow cooker.
Chop the chipotle peppers and add them, along with 2 tablespoons of adobo sauce from the can, into the slow cooker for an extra kick.
Pour the apple cider vinegar and low sodium beef broth over the beef. Stir to combine all ingredients well.
Season the mixture with salt and black pepper. Stir again, ensuring the beef is fully immersed in the liquid.
Cover the slow cooker and cook on low for about 8 hours or until the beef is tender and easily shreds with a fork.
Once cooked, remove and discard the bay leaves. Shred the beef using two forks directly in the slow cooker to mix with the juices.
Warm the corn tortillas on a hot skillet until they are soft and pliable.
To assemble the tacos, place a generous scoop of shredded barbacoa on each tortilla.
Garnish with freshly chopped cilantro and a squeeze of lime juice.
Serve immediately and enjoy your low-fat authentic barbacoa tacos.
Nutrition Facts
Calories |
3776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3641 mg | 158% | |
| Total Carbohydrate | 297.3 g | 108% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 15.7 g | ||
| Protein | 243.1 g | 486% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 4866 mg | 104% | |
*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.
