Number of Servings:
24 tacos
Approximate Calories per Serving:
149 calories per taco
Macros per Serving:
Protein per Taco:
~11.2g
Carbs per Taco:
~1.4g
Fat per Taco:
~11.3g
Cost per Serving:
$2.75 per taco
Cooking Time:
~5 hours (crock pot) + ~15 minutes for taco assembly
5 lb chuck roast
Salt & pepper (to taste)
4 chipotle peppers in adobo sauce
5 cloves garlic (minced or whole)
Ground cumin (to taste)
Dried oregano (to taste)
2 cups beef bone broth
1/4 cup apple cider vinegar
Juice from 2 limes
3 bay leaves
1 low-carb tortilla
1-2 tbsp shredded cheese (optional)
1-2 tbsp scrambled eggs
1-2 tbsp store-bought salsa
~3 oz barbacoa meat
Crock pot (slow cooker)
Knife and cutting board
Mixing bowl (optional for taco assembly ingredients)
Spoon or tongs for assembling tacos
Prep the Meat:
Trim excess fat from the chuck roast, then season it generously with salt and pepper on all sides.
Prepare the Crock Pot:
Place the chuck roast in the crock pot and add the following ingredients:
4 chipotle peppers in adobo sauce
5 cloves garlic (minced or whole)
Ground cumin and dried oregano (to taste)
2 cups beef bone broth
1/4 cup apple cider vinegar
Juice from 2 limes
3 bay leaves
Cook the Meat:
Set the crock pot to high and cook for 5 hours or until the meat is tender and easily shredded with a fork.
Shred the Meat:
Remove the bay leaves and shred the meat using two forks. Mix the shredded meat with the juices in the crock pot for extra flavor.
Prepare the Tortilla Base:
Heat a low-carb tortilla in a skillet or microwave. Optionally, sprinkle shredded cheese on the tortilla and let it melt.
Layer the Ingredients:
Add ~3 oz of barbacoa meat to the tortilla. Top with 1-2 tbsp scrambled eggs and 1-2 tbsp salsa.
Serve:
Serve the tacos warm. Repeat the process for as many tacos as desired.
Recipe brought to you by Joseph Abell. Find their TikTok profile and website through the following links:
