Low Calorie Barbacoa Beef
This Low Calorie Barbacoa Beef Recipe is just 210 calories and has 24g protein per serving. Make it in the slow cooker, Instant Pot, or oven, it’s easy, healthy, and perfect for tacos, burrito bowls, or meal prep.
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
Calories: 201kcalCarbohydrates: 1.4gProtein: 24gFat: 0.3gSaturated Fat: 3.9gCholesterol: 80mgSodium: 276mgPotassium: 33mgFiber: 0.5gSugar: 0.5gCalcium: 21mgIron: 3mg
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