This Low Calorie Barbacoa Beef Recipe is just 210 calories and has 24g of protein! You can use this recipe for Mexican Barbacoa in tacos (my preferred method) over homemade nachos, enchiladas, salads. The possibilities are endless!
Ingredients You’ll Need:
- 3 lbs beef brisket or beef chuck roast
- 3 chipotle chilis in adobo
- 1 ¼ cups beef broth
- 4 garlic cloves
- 1 ½ tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground cloves
- Juice of 1 lime
Low Calorie Barbacoa Beef
Healthy Barbacoa Beef Meal Prep and Storage
Meal Prep: This is a great meal prep recipe! Make a big batch tonight, and serve as tacos (shown) and use the leftovers to make Healthy Nachos, Low Calorie Mexican Sandwiches, and Taco Salads all week long!
Storage: Will hold for 5 days in the fridge and 1 month in the freezer.
Low Calorie Barbacoa Beef Recipe
More Low Calorie Beef Recipes:
Low Calorie Barbacoa Beef
Ingredients
- 3 lbs beef brisket or beef chuck roast
- 3 chipotle chilis in adobo
- 1 ¼ cups beef broth
- 4 garlic cloves
- 1 ½ tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground cloves
- Juice of 1 lime
Instructions
Slow Cooker Directions:
- Cut the beef into 4 large cubes and add to the slow cooker.
- Add the chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice to a blender or food processor. Pulse until smooth.
- Pour the sauce over the beef and cover.
- Cook on low for 8-10 hours or high for 6 hours.
- Shred the meat with two forks either inside the slow cooker, or move to a plate to shred then add back to the slow cooker.
- Mix well in the sauces, and serve hot in tacos, enchiladas, over salads, nachos, of just about anything!
Oven Directions:
- Cut the beef into 4 large cubes and add to a large pot.
- Add the chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice to a blender or food processor. Pulse until smooth.
- Pour the sauce over the beef and cover.
- Cook on low heat for 6-8 hours mixing often to avoid burning.
- Shred the meat with two forks either inside the pot, or move to a plate to shred then add back to the pot.
- Mix well in the sauces, and serve hot in tacos, enchiladas, over salads, nachos, of just about anything!
Storage:
- Freezer: Will hold for 1 month in the freezer.
- Fridge: Will hold for 5 days in the fridge
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Barbacoa Beef
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Article History:
- Originally written and published May 5, 2021 by Audrey Johns
- Updated on September 14, 2023 by Audrey Johns
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