This Keto Barbacoa can be slow cooked or quickly cooked in the instant pot. It is packed with flavor and can be served in a salad or in some low carb tortillas.
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.
Servings 9
- Amount Per Serving
- Calories 242
- % Daily Value *
- Total Fat 11g17%
- Net Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.