Beef Barbacoa Preparation

Tender, juicy beef slow-cooked in a rich blend of smoky chipotle, lime, and traditional Mexican spices.

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Beef Barbacoa Preparation

Included Ingredients

Beef, onions, lime juice, chipotle peppers, and spices.

Groceries Needed

  • 4-inch corn or flour tortillas
  • diced white onions
  • chopped cilantro
  • green or red salsa
  • avocado
  • Other taco toppings as desired

Optional Additions

  • Lime Wedge

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Warm tortillas directly over a gas flame or on a dry cast iron skillet until slightly browned. Build a taco with beef, onions, cilantro, salsa, and avocado. Squeeze lime juice on top.

Low Carb Serving Option: Use butter lettuce as tortillas or use carb neutral tortilla options

Alternate Serving Instructions: Serve beef on bed of rice and beans or over baked potato, with desired toppings.

Beef Breakfast Hash Burrito Fresh Twist

Small

3 Servings

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 325F for 2 1/2- 3 hours or until beef is tender and shreds easily (or to an internal temperature of 165 F). Shred meat and return to juice to soak about 20 minutes before serving.

Pressure Cooker

Add 1/4 cup of water. Cook on manual for 45 minutes, or to an internal temperature of 160 F, natural pressure release. Shred meat and return to juice to soak about 20 minutes before serving.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 6-8 hours or to an internal temperature of 160° F. Shred meat and return to juice to soak about 20 minutes before serving.

Seasoning

Garlic powder| 1/4 tsp

Oregano | 1/2 tsp

Medium

6 Servings

Pressure Cooker

Add 1/4 cup of water. Cook on manual for 60 minutes, or to an internal temperature of 160° F. Natural pressure release. Shred meat and return to juice to soak about 20 minutes before serving.

Slow Cooker

Cook on low 6-8 hours, or to an internal temperature of 160° F. Shred meat and return to juice to soak about 20 minutes before serving.

Seasoning

Garlic powder| 1/2 tsp

Oregano | 1 tsp

Nutrition Facts

Serving Size | 4 oz

206 Calories | 7g Total Fat | 3g Carbs | 1g Fiber | 32g Protein | 1g Sugars | 3g Sat. Fat | 317mg Sodium

Allergens: none. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.