This Low Calorie Barbacoa Beef is tender, flavorful, and incredibly versatile. At just 210 calories and 24g of protein per serving, it’s a leaner take on a Mexican classic you can enjoy without the guilt. The recipe works in the slow cooker, Instant Pot, or oven, so you can choose whichever method fits your day. Perfect for tacos, burrito bowls, nachos, salads, or meal prep, this easy homemade healthy barbacoa recipe delivers restaurant-quality flavor with simple ingredients.
Why You’ll Love This Recipe
- Healthy and protein-packed: 24g protein per serving keeps you full and satisfied.
- Versatile cooking methods: Make it in the slow cooker, Instant Pot, or oven.
- Meal prep friendly: Keeps 5 days in the fridge or 1 month in the freezer.
- Crowd-pleasing: Serve in tacos, burritos, bowls, nachos, or over salads.
Ingredients at a Glance
(Exact amounts in recipe card; narrative format here)
- Beef brisket or chuck roast
- Chipotle chilis in adobo
- Beef broth
- Garlic
- Spices: cumin, oregano, salt, pepper, ground cloves
- Lime juice
How to Make Barbacoa Beef
Slow Cooker Method
Cut beef into 4 large chunks. Blend chilis, broth, garlic, spices, and lime juice until smooth. Add beef to the slow cooker, pour sauce over, and cook on low for 8–10 hours or high for 6. Shred with two forks, return to sauce, and serve hot.
Oven Method
Cut beef into 4 chunks and place in a large pot. Blend the sauce as above, pour over beef, and cook covered on low heat for 6–8 hours, stirring occasionally. Shred and return to sauce before serving.
Instant Pot Method
Cut beef into 4 chunks. Blend sauce. Brown beef in the Instant Pot on sauté mode, then deglaze with ½ cup water. Add beef and sauce back in, seal, and cook on high pressure for 50 minutes. Natural release for 10 minutes, then shred and mix into sauce.
Serving Ideas
- Tacos: Classic choice with tortillas, onion, cilantro, and salsa.
- Burrito Bowls: Serve over rice, beans, lettuce, and toppings.
- Salads: Use as a high-protein topping.
- Nachos: Pile barbacoa over chips with cheese, beans, and salsa.
Meal Prep & Storage Tips
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Keeps 1 month. Thaw overnight and reheat in sauce.
- Meal prep: Divide into single-serve containers with rice and veggies for easy lunches.
Variations & Swaps
Low carb option: Serve over cauliflower rice or in lettuce wraps for a light, healthy barbacoa bowl.
Protein swap: Try chicken or pork with the same sauce.
Spice level: Add more chipotles for extra heat, or reduce for a milder dish.
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 Instructions:
- 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 Instructions:
- 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!
Instant Pot Instructions:
- Cut the beef into 4 large cubes.
- Add the chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice to a blender or food processor. Pulse until smooth.
- Set the Instant Pot to Sauté on medium heat.
- Once hot, spray with olive oil and brown the beef in batches.
- Remove all the meat, add 1/2 cup water and scrape the button of the pot very well (skipping this will result in a "Burn" Reading).
- Add the beef and the sauce to the Instant Pot, cover and cook on High Pressure for 50 minutes.
- Let the pressure naturally release for 10 minutes, then release the pressure.
- 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
FAQ Section
How many calories are in barbacoa beef?
This recipe has just 201 calories per ½ cup serving, making it a lighter alternative to restaurant barbacoa.
Is barbacoa beef high in protein?
Yes , each serving packs 24g of protein, making it filling and perfect for high-protein meal prep.
Can I freeze barbacoa beef?
Absolutely. Freeze cooked barbacoa in portions for up to 1 month. Thaw overnight and reheat gently.
What cut of beef is best for barbacoa?
Beef brisket or chuck roast are the best choices because they become tender and shred easily.
Is this like Chipotle’s barbacoa?
Yes, it’s inspired by Chipotle’s barbacoa but made lighter and healthier at home.
Conclusion
This Low Calorie Barbacoa Beef is juicy, flavorful, and incredibly easy to make. With just 201 calories and 24g protein per serving, it’s a lighter take on a restaurant favorite. Whether you make it in the slow cooker, Instant Pot, or oven, this versatile healthy barbacoa recipe is perfect for tacos, bowls, meal prep, or feeding a crowd.
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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