Barbacoa Beef Taco’s

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Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 971kcal

Ingredients

Barbacoa Beef

  • ½ tsp Extra-virgin olive oil
  • 8 oz Beef chuck roast
  • ½ tsp Paprika
  • ½ tsp Chili powder
  • 1 oz Chipotle sauce optional
  • 2 cups Beef broth
  • 1 TBSP Apple cider vinegar
  • 1 Lime juiced
  • ¼ Onion chopped
  • 1 clove Garlic chopped
  • ¼ TBSP Oregano
  • ½ tsp Ground cumin
  • 1 Bay leaf
  • Salt to taste
  • Black pepper to taste

Banana Oatmeal Cookies

  • 1 Banana mashed
  • ½ tsp Vanilla extract
  • ¼ tsp Cinnamon
  • 1 cup Rolled oats rolled
  • 2 TBSP Dark chocolate chips

Guacamole

  • 1 Avocado pitted
  • 2 tsp Fresh cilantro chopped
  • 1 clove Garlic minced
  • 1 TBSP Lime juice
  • Salt to taste
  • 1 oz Tortilla chips

Tacos

  • 4 Soft taco shells whole wheat
  • ¼ cup Tomato diced (optional)
  • 1 TBSP Jalapeño pepper chopped (optional)
  • 1/4 cup White cheddar cheese shredded

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes
US Customary - Metric

Instructions

  • Prep all ingredients as listed.
  • Heat olive oil in a large pan over medium-high heat and sear the beef on all sides until browned. Transfer the beef to a slow cooker. Deglaze the pan with a little beef broth or water, scraping up the browned bits, and pour this into the slow cooker. Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and black pepper. Stir well and cook on high for 4 hours or low for 6–8 hours until the beef is tender. Shred the beef using two forks and mix it back into the sauce.
  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, mash the banana until smooth. Add vanilla extract and cinnamon, mixing well. Fold in the oats until evenly coated, then gently mix in the dark chocolate chips. Scoop spoonfuls onto the baking sheet, lightly flatten each cookie, and bake for 12–15 minutes until set and lightly golden. Let cool for 5 minutes.
  • In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, and lime juice, then season with salt to taste. Refrigerate until ready to serve.
  • Warm the tortillas in a dry skillet over medium heat for 30–60 seconds per side until soft and pliable. Fill each tortilla with shredded beef and spoon some sauce over the top. Add diced tomato, chopped jalapeño, and shredded cheese as desired.
  • Serve the tacos with guacamole and chips, banana oatmeal cookies, and lemon sparkling water.

Nutrition

Calories: 971kcal | Carbohydrates: 97g | Protein: 41g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1313mg | Potassium: 1804mg | Fiber: 19g | Sugar: 18g | Vitamin A: 1038IU | Vitamin C: 69mg | Calcium: 330mg | Iron: 8mg

Barbacoa Beef Taco’s

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 971 kcal

Ingredients
 
 

Barbacoa Beef

  • ½ tsp Extra-virgin olive oil
  • 8 oz Beef chuck roast
  • ½ tsp Paprika
  • ½ tsp Chili powder
  • 1 oz Chipotle sauce optional
  • 2 cups Beef broth
  • 1 TBSP Apple cider vinegar
  • 1 Lime juiced
  • ¼ Onion chopped
  • 1 clove Garlic chopped
  • ¼ TBSP Oregano
  • ½ tsp Ground cumin
  • 1 Bay leaf
  • Salt to taste
  • Black pepper to taste

Banana Oatmeal Cookies

  • 1 Banana mashed
  • ½ tsp Vanilla extract
  • ¼ tsp Cinnamon
  • 1 cup Rolled oats rolled
  • 2 TBSP Dark chocolate chips

Guacamole

  • 1 Avocado pitted
  • 2 tsp Fresh cilantro chopped
  • 1 clove Garlic minced
  • 1 TBSP Lime juice
  • Salt to taste
  • 1 oz Tortilla chips

Tacos

  • 4 Soft taco shells whole wheat
  • ¼ cup Tomato diced (optional)
  • 1 TBSP Jalapeño pepper chopped (optional)
  • 1/4 cup White cheddar cheese shredded

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes

Instructions
 

  • Prep all ingredients as listed.
  • Heat olive oil in a large pan over medium-high heat and sear the beef on all sides until browned. Transfer the beef to a slow cooker. Deglaze the pan with a little beef broth or water, scraping up the browned bits, and pour this into the slow cooker. Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and black pepper. Stir well and cook on high for 4 hours or low for 6–8 hours until the beef is tender. Shred the beef using two forks and mix it back into the sauce.
  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, mash the banana until smooth. Add vanilla extract and cinnamon, mixing well. Fold in the oats until evenly coated, then gently mix in the dark chocolate chips. Scoop spoonfuls onto the baking sheet, lightly flatten each cookie, and bake for 12–15 minutes until set and lightly golden. Let cool for 5 minutes.
  • In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, and lime juice, then season with salt to taste. Refrigerate until ready to serve.
  • Warm the tortillas in a dry skillet over medium heat for 30–60 seconds per side until soft and pliable. Fill each tortilla with shredded beef and spoon some sauce over the top. Add diced tomato, chopped jalapeño, and shredded cheese as desired.
  • Serve the tacos with guacamole and chips, banana oatmeal cookies, and lemon sparkling water.

Nutrition

Calories: 971kcalCarbohydrates: 97gProtein: 41gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 93mgSodium: 1313mgPotassium: 1804mgFiber: 19gSugar: 18gVitamin A: 1038IUVitamin C: 69mgCalcium: 330mgIron: 8mg
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