Ingredients
Barbacoa Beef
- ½ TBSP Extra-virgin olive oil
- 12 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
Guacamole
- 1 Avocado pitted
- 2 tsp Fresh cilantro chopped
- 1 clove Garlic minced
- 1 TBSP Lime juice
- Salt to taste
Black Beans
- 1 TBSP Extra-virgin olive oil
- 2 cloves Garlic minced
- 2 TBSP Red onion minced
- ½ tsp Ground cumin
- 1 cup Black beans (with liquid from the can)
- 1 TBSP Fresh cilantro chopped
- Salt to taste
- Black pepper to taste
Tacos
- 4 Soft taco shells
- ¼ cup Tomato diced (optional)
- 1 TBSP Jalapeño pepper chopped (optional)
- ½ cup White cheddar cheese shredded
Virgin Margarita
- 2 TBSP Honey or agave syrup
- 12 oz Sparkling water cold
- 8 oz Orange juice cold
- 2 TBSP Lime juice
- 2 oz Tequila (optional)
Instructions
Prepare the Barbacoa Beef
- Heat 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 with a small amount of beef broth (or water), scraping up the browned bits. Pour this liquid into the slow cooker.
- Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and black pepper. Stir to combine.
- Cook on high for 4 hours or low for 6-8 hours, until the beef is fork-tender and shreds easily.
- Shred the beef with two forks, mixing it back into the sauce.
Make the Guacamole
- In a bowl, mash the avocado until smooth. Stir in the cilantro, garlic, and lime juice. Season with salt to taste. Refrigerate until ready to serve.
Prepare the Black Beans
- Heat oil in a saucepan over medium heat. Sauté the garlic and onion until softened.
- Stir in the cumin, then add the black beans along with 2 TBSP of water per serving. Season with salt and pepper.
- Simmer for 15-20 minutes to develop flavor.
Warm the Tortillas
- Heat a dry skillet over medium heat. Slightly warm each tortilla for 30-60 seconds per side until soft and pliable.
Make the Virgin Margarita
- In a pitcher, mix the honey (or agave syrup), sparkling water, orange juice, and lime juice until well combined.
- Serve over ice if desired. Add tequila if using.
Assemble and Serve
- Fill each taco shell with shredded beef and spoon some sauce over the top.
- Garnish with diced tomato, shredded cheese, and chopped jalapeño (if using).
- Serve with chips, guacamole, black beans, and a virgin margarita. Enjoy!
Nutrition
Calories: 1086kcal | Carbohydrates: 69g | Protein: 55g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1354mg | Potassium: 2031mg | Fiber: 19g | Sugar: 14g | Vitamin A: 1394IU | Vitamin C: 99mg | Calcium: 380mg | Iron: 9mg
Barbacoa Tacos
Ingredients
Barbacoa Beef
- ½ TBSP Extra-virgin olive oil
- 12 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
Guacamole
- 1 Avocado pitted
- 2 tsp Fresh cilantro chopped
- 1 clove Garlic minced
- 1 TBSP Lime juice
- Salt to taste
Black Beans
- 1 TBSP Extra-virgin olive oil
- 2 cloves Garlic minced
- 2 TBSP Red onion minced
- ½ tsp Ground cumin
- 1 cup Black beans (with liquid from the can)
- 1 TBSP Fresh cilantro chopped
- Salt to taste
- Black pepper to taste
Tacos
- 4 Soft taco shells
- ¼ cup Tomato diced (optional)
- 1 TBSP Jalapeño pepper chopped (optional)
- ½ cup White cheddar cheese shredded
Virgin Margarita
- 2 TBSP Honey or agave syrup
- 12 oz Sparkling water cold
- 8 oz Orange juice cold
- 2 TBSP Lime juice
- 2 oz Tequila (optional)
Instructions
Prepare the Barbacoa Beef
- Heat 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 with a small amount of beef broth (or water), scraping up the browned bits. Pour this liquid into the slow cooker.
- Add paprika, chili powder, chipotle sauce (if using), remaining beef broth, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and black pepper. Stir to combine.
- Cook on high for 4 hours or low for 6-8 hours, until the beef is fork-tender and shreds easily.
- Shred the beef with two forks, mixing it back into the sauce.
Make the Guacamole
- In a bowl, mash the avocado until smooth. Stir in the cilantro, garlic, and lime juice. Season with salt to taste. Refrigerate until ready to serve.
Prepare the Black Beans
- Heat oil in a saucepan over medium heat. Sauté the garlic and onion until softened.
- Stir in the cumin, then add the black beans along with 2 TBSP of water per serving. Season with salt and pepper.
- Simmer for 15-20 minutes to develop flavor.
Warm the Tortillas
- Heat a dry skillet over medium heat. Slightly warm each tortilla for 30-60 seconds per side until soft and pliable.
Make the Virgin Margarita
- In a pitcher, mix the honey (or agave syrup), sparkling water, orange juice, and lime juice until well combined.
- Serve over ice if desired. Add tequila if using.
Assemble and Serve
- Fill each taco shell with shredded beef and spoon some sauce over the top.
- Garnish with diced tomato, shredded cheese, and chopped jalapeño (if using).
- Serve with chips, guacamole, black beans, and a virgin margarita. Enjoy!
Nutrition
Calories: 1086kcalCarbohydrates: 69gProtein: 55gFat: 61gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 146mgSodium: 1354mgPotassium: 2031mgFiber: 19gSugar: 14gVitamin A: 1394IUVitamin C: 99mgCalcium: 380mgIron: 9mg
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