Low Sodium Classic Mexican Barbacoa

Experience the bold, authentic flavors of this Low Sodium Classic Mexican Barbacoa, a healthier take on a traditional favorite. This recipe expertly combines tender, slow-cooked beef chuck roast with a rich, smoky blend of rehydrated guajillo and ancho chiles, aromatics like garlic and onion, and a vibrant medley of spices, including cumin, oregano, and a touch of ground cloves. With the added tang of fresh lime juice and apple cider vinegar, this dish is packed with flavor while keeping sodium levels in check. Perfect for tacos, burritos, or rice bowls, this melt-in-your-mouth barbacoa is a crowd-pleaser that cooks low and slow in a Dutch oven or slow cooker for ultimate convenience. Garnished with fresh cilantro, it’s a must-try for homemade Mexican cuisine that doesn’t compromise on taste or health!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 8

Ingredients

• 2.5 pounds beef chuck roast
• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 1 piece small onion, quartered
• 6 pieces garlic cloves
• 0.25 cup fresh lime juice
• 0.25 cup apple cider vinegar
• 1.5 teaspoons ground cumin
• 2 teaspoons dried oregano
• 0.5 teaspoon ground cloves
• 1 teaspoon black pepper
• 2 pieces bay leaves
• 2 cups beef broth (low sodium)
• 1 cup water
• 0.25 cup fresh cilantro, chopped (for garnish)

Directions

Step 1

1. Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for about 3 minutes until fragrant. Be careful not to burn them.

Step 2

2. Remove the chiles from the skillet and let them cool slightly. Once cooled, remove the stems and seeds.

Step 3

3. Place the chiles in a bowl and cover them with hot water. Allow them to soak for 15 minutes until they become soft and pliable.

Step 4

4. While the chiles are soaking, cut the beef chuck roast into large chunks and set aside.

Step 5

5. Drain the chiles and add them to a blender along with the onion, garlic, lime juice, apple cider vinegar, ground cumin, oregano, ground cloves, and black pepper. Blend until you have a smooth paste.

Step 6

6. In a large Dutch oven or slow cooker, add the beef chunks and pour the chile paste over the top. Mix well to ensure the meat is evenly coated.

Step 7

7. Add the bay leaves, beef broth, and water to the pot. Stir gently to combine.

Step 8

8. If using a Dutch oven, cover and place in a preheated oven at 325°F (160°C) for 4 to 5 hours, or until the meat is tender and easily shredded. If using a slow cooker, cover and cook on low for 8 hours.

Step 9

9. Once cooked, remove the bay leaves. Use two forks to shred the barbacoa into bite-sized pieces.

Step 10

10. Serve the barbacoa warm, garnishing with freshly chopped cilantro. It can be enjoyed in tacos, burritos, or bowls.

Nutrition Facts

Serving size	(2359.3g)

Amount per serving	% Daily Value*
Calories	3225.8

Total Fat 235.0g	0%
Saturated Fat 91.8g	0%
Polyunsaturated Fat 0g
Cholesterol 850.5mg	0%
Sodium 1051.8mg	0%
Total Carbohydrate 74.4g	0%
Dietary Fiber 24.5g	0%
Total Sugars 13.1g
Protein 221.9g	0%

Vitamin D 0IU	0%
Calcium 419.9mg	0%
Iron 40.8mg	0%
Potassium 5281.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 26.9%

Carbs: 9.0%