This slow-cooked, mouth-watering meat is a Tex-Mex staple. Now you don’t have to wait until the weekend to enjoy this flavor-packed protein. With less than 10 minutes of prep time, this barbacoa recipe cooks for you, so you don’t have to do anything except eat it! Enjoy it on our favorite grain-free tortillas by Siete, on top of a bed of lettuce or rice bowl, or simply munch on it as a snack with some salsa and guacamole. This dish is extremely versatile, and can be altered to fit any diet. If you’re Paleo, forgo the corn. If you’re Keto, leave out the sweet potatoes. If prefer less spicy, don’t add the jalapeno. The most important part: simplify your life, fuel your body, enjoy good-quality food.
Serves: 6-8
Cook Time: 3-4 hours on high, 5-6 hours on low
Difficulty: Easy
Ingredients: Barbacoa Recipe
● 2 lbs. grass-fed brisket
● 2 sweet potatoes, peeled and cubed
● 1 red onion, sliced
● 2 bay leaves
● 4 cups organic beef broth
● 1 bag frozen organic corn (sweet or fire roasted)
● 1 jalapeno, optional*
*If you dig really, ridiculously spicy things.
For the sauce:
● 6 cloves garlic, minced
● ½ bunch fresh cilantro, with stems
● 7.5 oz can chipotle peppers in adobo sauce
● ¼ tsp. cloves
● Juice from 2 limes
● ¼ cup apple cider vinegar
● 2 tsp. Himalayan salt
For serving:
● Brown rice, cooked
● Siete Cassava & Coconut Flour Tortillas
● Avocado, sliced
● Fresh lime wedges
● Queso fresco, crumbled
● Sliced ¼ red onion
● Fresh cilantro, chopped or for garnish
● Full-fat Greek or Skyr plain yogurt
● Favorite fresh salsa
Instructions: Barbacoa Recipe
1. Add all sauce ingredients to a blender. Pulse until smooth.
2. Add brisket to slow cooker or CrockPot. Then top with the sauce, onions, sweet potatoes, beef broth, and bay leaves.
3. Cover and cook for 3-4 hours on high, or 5-6 hours on low. Turn to warm, then add the frozen corn for about 20 minutes.
4. Transfer meat to cutting board. Shred thy beautiful, tender meat. Return meat to slow cooker.
5. Don’t throw out the flavorful juices. You can add to ice cube tray or mason jar and freeze to add flavor in future stews and chilis.
Serving suggestions:
● Make a healthy taco bar! Serve with tortillas, sliced avocado, sliced onions, chopped cilantro, crumble queso fresco, lime wedges, fresh salsa, and plain yogurt. Our favorite tortillas are Austin-based company, Siete, who makes cassava (yucca) and coconut flour tortillas that are so tasty and low in carbohydrates and no white flour!
● Serve as a rice bowl with sliced onions, lime wedges, and cilantro for garnish. Feel free to add more Mexi-flavors sliced avocado, diced jalapeno, or a dollop of yogurt as a probiotic-rich substitute for sour cream. For a Paleo-friendly Burrito Bowl, you should definitely try this recipe!
● Simply serve alongside of fresh salsa and guacamole, enjoy as a snack and dip, or top on health(ier) homemade nachos made with Siete Cassava tortilla chips, shredded blend of cheese and organic refried black beans.
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