Name: Slow-Cooked Barbacoa Beef Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef chuck roast (trimmed); 0.25 cup Beef broth; 1 tbsp Apple cider vinegar; 1 tbsp Lime juice; 1 tbsp Chipotle peppers in adobo; 2 cloves Garlic; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 small Corn tortillas; 2 tbsp Red onion; 1 tbsp Fresh cilantro

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

Tender beef chuck roast slow-cooked in a smoky chipotle broth until it shreds effortlessly, served in warm corn tortillas with zesty lime.

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NUTRITION

Protein

37.6g

Fat

17.6g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef chuck roast (trimmed)

0.25 cup Beef broth

1 tbsp Apple cider vinegar

1 tbsp Lime juice

1 tbsp Chipotle peppers in adobo

2 cloves Garlic

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 small Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

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PREPARATION

1
Trim excess fat from the beef chuck roast and cut into large chunks.
2
In a small bowl, whisk together the beef broth, apple cider vinegar, lime juice, minced chipotle peppers, minced garlic, cumin, oregano, salt, and pepper.
3
Place the beef chunks into the slow cooker and pour the chipotle liquid mixture over the top to coat evenly.
4
Cover and cook on the low setting for 7 to 8 hours until the beef is tender and pulls apart easily with a fork.
5
Remove the beef from the slow cooker, shred it thoroughly with two forks, and return it to the pot to soak up the flavorful juices.
6
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and slightly charred.
7
Fill each tortilla with a generous portion of the shredded beef and top with finely diced red onion and fresh cilantro.