Whole30 Authentic Barbacoa Tacos
Indulge in the rich, smoky flavors of these Whole30 Authentic Barbacoa Tacos—a slow-cooked masterpiece perfect for clean eating and big appetites. Featuring tender beef chuck roast braised in a fragrant blend of chipotle peppers, cumin, oregano, and apple cider vinegar, this recipe delivers authentic barbacoa flavor without compromising your Whole30 goals. Nestled in crisp romaine lettuce leaves and topped with fresh cilantro, creamy avocado slices, and vibrant red onion, these tacos are a satisfying, gluten-free alternative to traditional tortillas. With minimal prep time and a hands-off cooking approach in the slow cooker, these tacos are ideal for busy weeknights or meal prepping. Whether you're following a Whole30 plan or just craving bold, hearty flavors, these barbacoa tacos are sure to become a household favorite.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons ghee or clarified butter
- 1 large onion, diced
- 6 cloves garlic cloves, minced
- 2 whole dried chipotle peppers
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cloves
- 1 cup beef broth
- 0.25 cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 2 whole bay leaves
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 12 leaves romaine lettuce leaves
- 0.25 cup fresh cilantro, chopped
- 0.5 cup red onion, diced
- 1 whole avocado, sliced
Instructions
Trim excess fat from the beef chuck roast and cut it into large chunks.
In a large skillet over medium-high heat, warm 2 tablespoons of ghee. Sear the chunks of beef until browned on all sides, about 3 minutes per side. Work in batches if needed.
Transfer the seared beef to a slow cooker.
In the same skillet, reduce the heat to medium, and add the diced onion. Sauté until softened, about 3 minutes.
Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
Transfer the onion and garlic to the slow cooker with the beef.
Add the dried chipotle peppers, ground cumin, dried oregano, ground cloves, beef broth, apple cider vinegar, lime juice, bay leaves, sea salt, and black pepper to the slow cooker.
Cover the slow cooker with the lid and cook on low for 8 hours or until the beef is tender and can be easily shredded with a fork.
Once cooked, remove the bay leaves and chipotle peppers, then shred the beef directly in the slow cooker using two forks.
Mix the beef well to combine with the juices and let it sit on 'warm' for an additional 10 minutes.
To assemble the tacos, lay out 12 romaine lettuce leaves as taco shells.
Spoon the shredded barbacoa beef into each lettuce leaf.
Top with chopped fresh cilantro, diced red onion, and avocado slices.
Serve immediately and enjoy your Whole30 Authentic Barbacoa Tacos.
Nutrition Facts
Calories |
4126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.2 g | 418% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1093 mg | 364% | |
| Sodium | 6423 mg | 279% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 12.9 g | ||
| Protein | 258.8 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 5592 mg | 119% | |
*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.
