Tender cooked beef barbacoa with chipotle keto bowl flavors
A fool-proof beef barbacoa recipe that can be cooked in an Instant Pot or slow cooker with cloves, chipotle peppers, and nutmeg. The tender beef is perfect to shred for keto chipotle bowls on a taco tuesday or to eat on top of a taco shell. This is a family friendly meal worth trying!
Slow Cooked Beef Barbacoa
When a tough meat is slowly cooked the tenderized final result is one to dream about. This is the ultimate Barbacoa recipe! Don’t wait another day to make it. Seriously! Add it to your weekly menu. You will not be disappointed.
What kind of beef to slow cook with
Chuck roast is a go-to for slow cooking keto chipotle bowl beef. In many cases, grocery stores will have stew meat available in packages as well. When making this recipe, you want to start with a good chuck roast. Luckily, its available almost everywhere in the US! Be sure to trim the fat off as much as you can. I resist many times not to trim the fat because it really makes the dish flavorful, but you will most likely end up throwing it away when shredding the meat once its cooked. So do yourself a favor and trim off as much as you can from the beginning, then cut it into medium sized chunks.
How to meal prep Chipotle Keto Beef Barbacoa Bowls
Meal prepping this beef barbacoa dish is also a great option. You can make all of the fixin’s ahead of time and cook the barbacoa on MEAL DAY! Making the beef the day you want to have it is the best option when it comes to this recipe. However, I do like to prep my cauliflower rice, veggies, and salsas for the week.
Did I mention it’s a family meal? My kids devour barbacoa with avocado and onions. Yup, onions! These Chipotle Barbacoa Keto Bowls are definitely a perfect meal for kids and adults. But don’t be shy to add a Siete Tortilla in there if you want to have a little bit of a wrap to it.
Serve it with tortillas, salad, rice, beans, guacamole… possibilities are endless!
What to serve with beef barbacoa
I love to serve keto chipotle beef barbacoa with a lot of sides so that it is very family friendly. Everyone can have their own toppings whether someone chooses to be a vegetarian that day or go on a low carb high protein (keto diet). Choose from any or all of the following…
- mexican rice
- cauliflower rice
- black beans
- guacamole
- onions
- tomatoes
- cheese
- sour cream
- salsa
- lettuce, spinach, or kale if you dare
- corn salsa
- flour or corn tortillas
- fresh sliced peppers
- roasted veggies
- roti
The smaller the chunks the tender the beef will cook.
Step by Step Beef Barbacoa Recipe
Sear the beef in a hot pan with just some oil, salt and pepper
Keto Chipotle Beef Barbacoa Recipe
📖 Recipe
Barbacoa
Equipment
- ▢ Slow Cooker (Instant Pot or Oven also works)
- ▢ Fork
- ▢ Cutting Board
- ▢ Knife
- ▢ Tongs
- ▢ Bowl for serving
- ▢ Blender
- ▢ Pan for searing
- ▢ Skimmer or Colander to drain beef
Ingredients1x2x3x
- ▢ 2 lb chuck roast, cut into medium sized chunks
- ▢ 1 cup beef broth
- ▢ 3 chipotle peppers in adobo sauce
- ▢ 5 cloves minced garlic
- ▢ 1 tablespoon ground cumin (jeeru)
- ▢ 1 tablespoon dried oregano
- ▢ ⅛ teaspoon ground cloves (pinch)
- ▢ 1 tablespoon lemon juice
- ▢ 2 teaspoon apple cider vinegar
- ▢ 1 teaspoon fresh ground pepper
- ▢ salt
- ▢ oil
Instructions
- In a blender combine the garlic, adobo peppers, ground cloves, ground cumin, lemon juice, apple cider vinegar, oregano, and beef broth. Blend it well and set it aside.
- Heat a pan on medium high with some oil.
- Sear the trimmed and cut chuck roast pieces until brown on all sides.
- Take the beef and place it in a slow cooker. TIP: Do not use the oil and drippings from the pan, be sure to discard it.
- Pour the blender ingredients into the slow cooker and mix well with the seared beef.
- Set the slow cooker to 4 hours high or 8 hours low. If you are using an Instant Pot, set it on slow cook for 4 hours.
- Once the time is up, take the beef chunks out onto a cutting board and shred.
- Place the shredded beef back into the slow cooker so it absorbs more of the juice.
- Let it marinate for an additional 30 minutes or more.
- Before serving, drain the shredded beef in a colander or use a skimmer to place it into a serving bowl.
- Toss with cilantro and serve!
Love mexican food and want to try something different then give my fusion burritos a try
Barbacoa
Equipment
- Slow Cooker (Instant Pot or Oven also works)
- Fork
- Cutting Board
- Knife
- Tongs
- Bowl for serving
- Blender
- Pan for searing
- Skimmer or Colander to drain beef
Ingredients
- 2 lb chuck roast, cut into medium sized chunks
- 1 cup beef broth
- 3 chipotle peppers in adobo sauce
- 5 cloves minced garlic
- 1 tablespoon ground cumin (jeeru)
- 1 tablespoon dried oregano
- ⅛ teaspoon ground cloves (pinch)
- 1 tablespoon lemon juice
- 2 teaspoon apple cider vinegar
- 1 teaspoon fresh ground pepper
- salt
- oil
Instructions
- In a blender combine the garlic, adobo peppers, ground cloves, ground cumin, lemon juice, apple cider vinegar, oregano, and beef broth. Blend it well and set it aside.
- Heat a pan on medium high with some oil.
- Sear the trimmed and cut chuck roast pieces until brown on all sides.
- Take the beef and place it in a slow cooker. TIP: Do not use the oil and drippings from the pan, be sure to discard it.
- Pour the blender ingredients into the slow cooker and mix well with the seared beef.
- Set the slow cooker to 4 hours high or 8 hours low. If you are using an Instant Pot, set it on slow cook for 4 hours.
- Once the time is up, take the beef chunks out onto a cutting board and shred.
- Place the shredded beef back into the slow cooker so it absorbs more of the juice.
- Let it marinate for an additional 30 minutes or more.
- Before serving, drain the shredded beef in a colander or use a skimmer to place it into a serving bowl.
- Toss with cilantro and serve!
Recipe Courtesy of The Curry Mommy
A tangy and tart taro root recipe
Taro root are popular in Indian cooking. They are used to make various different dishes, but my favorite is steamed and marinated taro roots. The slimy, cold, and tangy textures + flavors make this healthy vegetarian dish perfect for a snack!
Marinated Taro Root
Not your average snack, but one that frequents our home. I love eating these taro roots while binge watching television late at night. It makes me feel less guilty and tastes great! Plus the process it takes to make them, ends up working well with late night snacking.
What do they taste like?
A slimy but firm flesh with a tart flavor from the marinade. Since it is marinated in yogurt, it is eaten cold. You can cut it into thin slices and remove the flesh or dice it and eat it with red chili powder, chili lime seasoning, or chaat masala.
How to purchase the right ones
When shopping for Taro Roots look for firm and small roots. The younger the roots are the thinner the skin will be. Look for soft oval shaped roots or ones that do not have additional smaller knots on them. I buy my taro roots from Indian Grocery Stores, but check your local Asian market or Whole Foods for availability.
Washing and prepping
Preparing these roots, in this particular taro root recipe dish, is time consuming but worth it! Wash the roots really well. I do a good indian burn on them to get as much fuzz off as possible.
When you think they are clean, clean them one more time. Then place small slits with a knife in each root. This will help them to marinate well.
Cooking the roots
I steamed the roots in an Instant Pot, but you can also use a traditional pressure cooker. The roots need to be fully submerged in heavily salted water during the cooking process.
Marinating Process
Once the taro roots are cooked, strain the water and marinate the roots for a minimum of 4 hours in a yogurt mixture. You can refrigerate the roots for a couple of days, but I wouldn’t suggest anything more.
When you are ready to eat the taro roots, peel the skin, and enjoy the flesh. You can eat it as is, or with a chili lime seasoning. Craving more of a desi flavor? Try chaat masala with red chili powder! I personally, like them as is!
Recipe
📖 Recipe
Marinated Taro Root Recipe
Ingredients1x2x3x
- ▢ 8 small taro roots
- ▢ water
- ▢ salt
- ▢ 1 cup yogurt, mixed with enough water to submerge roots (add salt)
Instructions
- Wash the taro roots well.
- Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root.
- Place the taro roots in an Instant Pot (or traditional cooker) and submerge them with heavily salted water.
- Close the lid and set the vent to sealing (no air should escape). Program the Instant Pot to 4 minutes high pressure.
- Mix yogurt, salt, and enough water to submerge the roots. Set it aside.
- Once the Instant Pot cools down, open the lid and strain the water.
- Place the taro roots in a storage container and pour the yogurt mixture over the roots. Be sure to submerge the roots fully in the mixture. Hence, add more water at this point if needed.
- Let it marinate for at least 4 hours or overnight for best results. Enjoy the roots within 48 hours of making.
- How To Eat: Peel the skin and enjoy as is or topped with red chili powder/chili lime seasoning/chaat masala+red chili powder.
Notes
- I recommend over salting the water and yogurt mixture with this dish.
Love to snack? Try these delicious vegetarian recipes!
- Chaat Chips
- Kale Chips
