Barbacoa Beef Taco’s, Tortilla Chips, Guacamole, Date, Sparkling Lemon Water

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Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 2
Calories: 949kcal

Ingredients

Barbacoa Beef

  • 1/2 TBSP Extra-virgin olive oil
  • 12 oz Beef chuck roast
  • 1/2 tsp Paprika
  • 1/2 tsp Chili powder
  • 1 oz Chipotle sauce optional
  • 2 cups Beef broth
  • 1 TBSP Apple cider vinegar
  • 1 Lime juiced
  • 1/4 Onion chopped
  • 1 clove Garlic chopped
  • 1/4 TBSP Oregano
  • 1/2 tsp Ground cumin
  • 1 Bay leaf
  • Salt to taste
  • Black pepper to taste

Tortilla Chips and Guacamole

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

Tacos

  • 4 Soft taco shells
  • 1/4 cup Tomato diced (optional)
  • 1/2 cup White cheddar cheese shredded
  • 1 TBSP Jalapeño pepper chopped (optional)

Lemon Sparkling Water

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

Dates

  • 2 Dates
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Sear the beef: Heat olive oil in a large cast-iron pan over medium-high heat. Sear the beef for a few minutes on each side until browned. Transfer to a slow cooker.
  • Deglaze the pan: Pour a small amount of beef broth or water into the pan and scrape up the browned bits. Pour this liquid into the slow cooker.
  • Add spices and liquids: Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, ground cumin, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
  • Slow cook the beef: Cook on high for 4 hours or on low for 6–8 hours, until the beef is fork-tender and shreds easily. Remove bay leaf.
  • Shred the beef: Use two forks to shred the beef, mixing it back into the sauce.
  • Make the guacamole: In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, cumin, onion powder, and lime juice. Season with salt. Refrigerate until ready to serve.
  • Warm the tortillas: Heat a dry skillet over medium heat. Warm each taco shell for 30–60 seconds per side until soft and pliable.
  • Assemble the tacos: Fill each taco shell with shredded beef. Top with tomato, cheddar cheese, and jalapeño (if using).
  • Pour sparkling water over lemon slices and serve with ice if desired.
  • Serve tacos with guacamole, tortilla chips, dates, and lemon sparkling water.

Nutrition

Calories: 949kcal | Carbohydrates: 63g | Protein: 49g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1479mg | Potassium: 1620mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1148IU | Vitamin C: 64mg | Calcium: 385mg | Iron: 7mg

Barbacoa Beef Taco’s, Tortilla Chips, Guacamole, Date, Sparkling Lemon Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 4 hours
Servings 2
Calories 949 kcal

Ingredients
 
 

Barbacoa Beef

  • 1/2 TBSP Extra-virgin olive oil
  • 12 oz Beef chuck roast
  • 1/2 tsp Paprika
  • 1/2 tsp Chili powder
  • 1 oz Chipotle sauce optional
  • 2 cups Beef broth
  • 1 TBSP Apple cider vinegar
  • 1 Lime juiced
  • 1/4 Onion chopped
  • 1 clove Garlic chopped
  • 1/4 TBSP Oregano
  • 1/2 tsp Ground cumin
  • 1 Bay leaf
  • Salt to taste
  • Black pepper to taste

Tortilla Chips and Guacamole

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

Tacos

  • 4 Soft taco shells
  • 1/4 cup Tomato diced (optional)
  • 1/2 cup White cheddar cheese shredded
  • 1 TBSP Jalapeño pepper chopped (optional)

Lemon Sparkling Water

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

Dates

  • 2 Dates

Instructions
 

  • Prepare the ingredients as instructed above.
  • Sear the beef: Heat olive oil in a large cast-iron pan over medium-high heat. Sear the beef for a few minutes on each side until browned. Transfer to a slow cooker.
  • Deglaze the pan: Pour a small amount of beef broth or water into the pan and scrape up the browned bits. Pour this liquid into the slow cooker.
  • Add spices and liquids: Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, ground cumin, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
  • Slow cook the beef: Cook on high for 4 hours or on low for 6–8 hours, until the beef is fork-tender and shreds easily. Remove bay leaf.
  • Shred the beef: Use two forks to shred the beef, mixing it back into the sauce.
  • Make the guacamole: In a bowl, mash the avocado until smooth. Stir in cilantro, garlic, cumin, onion powder, and lime juice. Season with salt. Refrigerate until ready to serve.
  • Warm the tortillas: Heat a dry skillet over medium heat. Warm each taco shell for 30–60 seconds per side until soft and pliable.
  • Assemble the tacos: Fill each taco shell with shredded beef. Top with tomato, cheddar cheese, and jalapeño (if using).
  • Pour sparkling water over lemon slices and serve with ice if desired.
  • Serve tacos with guacamole, tortilla chips, dates, and lemon sparkling water.

Nutrition

Calories: 949kcalCarbohydrates: 63gProtein: 49gFat: 60gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 146mgSodium: 1479mgPotassium: 1620mgFiber: 14gSugar: 9gVitamin A: 1148IUVitamin C: 64mgCalcium: 385mgIron: 7mg
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