Keto Beef Barbacoa
About This Recipe
Get ready to experience a unique taste explosion with our Keto Beef Barbacoa recipe. Originating from Mexico, this dish offers a versatile addition to your weekly meals - it's perfect for taco nights, piled high on a salad, served over cauliflower rice, or stuffed into a bell pepper. Pairing lean chuck roast with smokey chipotle peppers in adobo, fresh garlic, zesty lime juice, and fragrant spices, this barbacoa recipe is a low-carb crowd-pleaser that stays true to its authentic roots. The apple cider vinegar gives it a nice tang, while the optional ground cloves add a warming element for the colder months.
In the second week of using your keto mobile app, the same old meal prep dishes might lose their excitement. That's where our Keto Beef Barbacoa comes in. This recipe is all about high-quality protein and healthy fats, essential keto diet rules for losing weight. Plus, its high-impact flavors and tender, melt-in-your-mouth texture make it not just a meal but an experience. Just one try, and you will find that it not only satisfies your taste buds but also suits your low-carb lifestyle.
With every bite of this Keto Beef Barbacoa , you will savor a delectable combination of tastes, each enhancing the next. The intensity of the chipotle peppers compliments the robustness of the beef, while the apple cider vinegar and lime juice add just the right amount of sourness to balance the whole dish. Our Keto Beef Barbacoa is an absolute delight - delicious, versatile, and fully compliant with your keto diet plan. Enjoy the culinary journey as you prepare and savor this guilt-free treat.
Ingredients












Directions
Combine the broth, chipotle chilis in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, and black pepper in a blender (everything except the beef and bay leaves). Puree until smooth.
Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the bay leaves.
Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender. Can also be cooked in your instant pot for around 50 minutes with natural release.
Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Serve.
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