American · Dinner
Barbacoa Tacos
Slow-braised beef chuck barbacoa built with chipotle in adobo, cumin, cloves, and lime, then shredded and piled into warm corn tortillas. Black beans add extra protein and fibre, with cotija, onion, and cilantro finishing the tacos. Served with lime wedges alongside the tender, saucy shredded beef.
$7
20 minsPrep
210 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
757Calories
51.5gProtein
40.7gFat
45.4gCarbs
3.5gSugar
12.5gFiber
869mgSodium
183mgChol
14.8gSat Fat
852mgPotassium
182mgCalcium
4.2mgIron
1.8mcgVitamin B12
12.5mgVitamin C
Goes well with
Hibiscus Agua Fresca
local
Mexican Lager with Lime
international
protein-rich
high-fiber
gluten-free
high-protein
Instructions
1
Prep
Pat beef chuck chunks dry, chop the onion and chipotle, mince garlic, and season beef generously with salt and pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high and sear beef 6 to 8 minutes, turning frequently, until deeply browned with a crust on all sides.
3
Braise
Cook onion and garlic over medium 3 minutes until soft, stir in cumin and cloves 1 minute, add beef stock and beef, cover, and braise low 3 hours until fork-tender.
4
Reduce
Shred beef with two forks, add black beans, simmer uncovered over medium 5 minutes until liquid clings, then stir in lime juice.
5
Plate
Warm tortillas, pile barbacoa and beans into each, top with cotija, diced onion, and cilantro, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef chuck
- 2 oz56g chipotle in adobo
- 2 tsp2 tsp ground cumin
- 44 whole cloves
- 4 cloves4 cloves garlic
- 11 onion, plus 2 tbsp onion to finish
- 1 1/2 cup360ml beef stock
- 2 tbsp2 tbsp lime juice
- 66 corn tortillas (about 90g)
- 1 cup260g black beans, cooked and drained
- 1.4 oz40g cotija cheese, crumbled
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp olive oil
- 11 lime, cut into wedges
