Beef Barbacoa Prep
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 90 min · Beef · gluten-free, dairy-free, keto, low-carb, high-protein
376 cal
34g protein
6g carbs
24g fat
per serving · estimated
Ingredients
- 1 lb beef chuck roast
- 1 guajillo chiles
- 1 chipotle peppers in adobo
- 1 white onion
- 2 garlic cloves
- 1/4 cup apple cider vinegar
- 1/4 tbsp ground cumin
- 1/4 tbsp dried Mexican oregano
- 1 bay leaves
- 1/2 cup beef broth
Method (tap to check — screen stays awake)
- Toast and soak the guajillo chiles in hot water for 10 minutes.
- Blend the chiles with chipotles, onion, garlic, vinegar, cumin, oregano, and broth into a smooth sauce.
- Cut the chuck into large chunks, season with salt, and sear in a hot pot for 4 minutes per side.
- Pour the sauce over the beef, add the bay leaves, and bring to a simmer.
- Cover and cook at high pressure for 55 minutes (or braise at 325 F for 3.5 hours) until fork-tender.
- Shred the beef in its juices, then cool and portion for the week.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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