Name: Slow-Cooked Barbacoa Beef Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Beef chuck roast, trimmed of fat; 0.25 cup Low-sodium beef broth; 1 tbsp Apple cider vinegar; 1 tbsp Fresh lime juice; 1 tsp Ground cumin; 1 tsp Dried oregano; 0.25 tsp Ground cloves; 1 whole Chipotle pepper in adobo; 2 cloves Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 medium Corn tortillas; 2 tbsp Red onion; 2 tbsp Fresh cilantro; 0.25 whole Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Barbacoa Beef Tacos

Slow-cooked beef chuck roast shredded into tender, smoky strands and served in warm corn tortillas with zesty lime and fresh cilantro.

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NUTRITION

Protein

35.7g

Fat

19.6g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Beef chuck roast, trimmed of fat

0.25 cup Low-sodium beef broth

1 tbsp Apple cider vinegar

1 tbsp Fresh lime juice

1 tsp Ground cumin

1 tsp Dried oregano

0.25 tsp Ground cloves

1 whole Chipotle pepper in adobo

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Corn tortillas

2 tbsp Red onion

2 tbsp Fresh cilantro

0.25 whole Avocado

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PREPARATION

1
Place the beef, broth, vinegar, lime juice, cumin, oregano, cloves, chipotle, garlic, salt, and pepper in a slow cooker.
2
Cook on low heat for 8 hours until the beef is tender enough to shred easily with a fork.
3
Remove the beef from the pot, shred it thoroughly, and return it to the cooking liquid to absorb the savory juices.
4
Warm the corn tortillas in a dry skillet over medium heat until they are soft and slightly charred.
5
Divide the shredded beef among the tortillas and top with diced red onion, fresh cilantro, and sliced avocado.