Low Sodium Classic Mexican Barbacoa
Indulge in bold, authentic flavors with this Low Sodium Classic Mexican Barbacoa recipe, a healthier twist on a traditional favorite! Tender beef chuck roast is slow-cooked to perfection in a vibrant chile-based sauce made from toasted guajillo and ancho chiles, garlic, onion, cumin, oregano, and a splash of lime juice and apple cider vinegar for a tangy kick. This low-sodium version retains all the rich, smoky essence of barbacoa, complemented by fresh cilantro for a burst of brightness. Perfect for tacos, burritos, or grain bowls, this dish is a crowd-pleaser that's easy to make and ideal for meal prepping. Prepare to savor melt-in-your-mouth texture and robust seasoning, all crafted with minimal salt and maximum flavor.
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Recipe Information
Ingredients
- 2.5 pounds beef chuck roast
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 1 piece small onion, quartered
- 6 pieces garlic cloves
- 0.25 cup fresh lime juice
- 0.25 cup apple cider vinegar
- 1.5 teaspoons ground cumin
- 2 teaspoons dried oregano
- 0.5 teaspoon ground cloves
- 1 teaspoon black pepper
- 2 pieces bay leaves
- 2 cups beef broth (low sodium)
- 1 cup water
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
1. Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for about 3 minutes until fragrant. Be careful not to burn them.
2. Remove the chiles from the skillet and let them cool slightly. Once cooled, remove the stems and seeds.
3. Place the chiles in a bowl and cover them with hot water. Allow them to soak for 15 minutes until they become soft and pliable.
4. While the chiles are soaking, cut the beef chuck roast into large chunks and set aside.
5. Drain the chiles and add them to a blender along with the onion, garlic, lime juice, apple cider vinegar, ground cumin, oregano, ground cloves, and black pepper. Blend until you have a smooth paste.
6. In a large Dutch oven or slow cooker, add the beef chunks and pour the chile paste over the top. Mix well to ensure the meat is evenly coated.
7. Add the bay leaves, beef broth, and water to the pot. Stir gently to combine.
8. If using a Dutch oven, cover and place in a preheated oven at 325°F (160°C) for 4 to 5 hours, or until the meat is tender and easily shredded. If using a slow cooker, cover and cook on low for 8 hours.
9. Once cooked, remove the bay leaves. Use two forks to shred the barbacoa into bite-sized pieces.
10. Serve the barbacoa warm, garnishing with freshly chopped cilantro. It can be enjoyed in tacos, burritos, or bowls.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.9 g | 300% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 4.5 g | ||
| Protein | 217.6 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 4626 mg | 98% | |
*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.
