2023 & Me, Barbacoa Beef Tacos & Keto Wraps

A lot has changed since I started posting on here back in 2013. The fact that it’s been 10 years is mind blowing to me. I have spent the last 5 years navigating marriage, motherhood and now farm life while being a stay at home mom. I had 3 kids in 4 years – which is both crazy and such a blessing.

While I haven’t been taking the time to post on here and keep my recipes up to date, I have been snapping quick pics and posting on Instagram here. I’d love to say that I will post every recipe on here, and it’s not realistic. I have a very clear focus on what my top goals are, and this blog currently is not at the top of the list. The hope is that as I gain more time for myself (kids getting older etc.) that I can spend more time adding these epic recipes to this space. I’m also contemplating some other exciting things and may have more avenues to reach you with not just recipes but other things to add to your life. Time will tell.

In the meantime, heres a little something to get you started.

Barbacoa Beef Tacos – modified from The Chunky Chef

Ingredients

CHIPOTLE SAUCE

• 3 chipotle peppers in adobo sauce (individual peppers in the can – NOT the whole can)
• 2 tsp adobo sauce (from the can)
• 3 Tbsp lime juice (fresh is best)
• 1 Tbsp better than bouillon beef base 
• 1/3 cup apple cider vinegar
• 5 cloves garlic roughly chopped
• 3 tsp ground cumin
• 2 tsp oregano 
• 1/4 tsp ground allspice
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup beef broth (reduced sodium is best)

BARBACOA

• 4 lb. stew beef – I use the pack from Costco
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp olive oil
• 1 yellow onion diced
• 3 Tbsp tomato paste
• 1 cup beef broth 
• 2 bay leaves

Instructions

MAKE CHIPOTLE SAUCE

• Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.

MAKE BEEF BARBACOA

• Season beef with 1/2 tsp each salt and pepper.
• Add olive oil to Instant Pot and select “Saute”. When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
• Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
• Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste and bay leaves.
• Press “Cancel – or Keep Warm/Cancel”. Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
• Close lid securely and make sure the valve is set to “sealing”. Select “Manual” or “Pressure Cook” and adjust the +/- button until it reads 60 minutes.
• When finished cooking, carefully turn the valve to “venting” for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
• Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
• Toss shredded beef with as much of the cooking liquid as you’d like.

For serving:

Serve above on tortillas (recipe below for keto version), grated cheese, salsa and cabbage slaw.

Cabbage Slaw

• Green cabbage – thinly shredded (ideally using a mandolin)
• Cilantro – chopped fresh – 1 bunch or close to depending on how much cabbage you make
• Tajin Seasoning – to taste – generous amount
• Olive Oil – like you’re tossing a salad

Keto Tortillas – Modified from The Diet Chefs

INGREDIENTS

1 Cup (112g) Blanched Almond Flour

1 Tbsp (8g) Xanthan Gum

½ Tsp (2g) Baking Powder

Nice Pinch Of Salt

1 Large Egg

1 Tbsp (15g) Water

INSTRUCTIONS

• Add all of your ingredients to a bowl. Mix well until a ball forms.
• Remove the dough and cover it with plastic wrap.
• Knead it for just a minute or two with your hands, and then let it rest for about 15 minutes. (The kneading and resting process will just help activate the xanthan gum, and give the tortillas they’re fantastic bendability.)
• Once the dough is done resting, you can unwrap it, and split it up into 4 equal-sized smaller balls of dough.
• Then, when you form the smaller balls of dough, you’ll want to start forming your tortilla shells.
• Lay a sheet of parchment paper on your work surface area, add one of the balls, and then cover it with another sheet of paper. (The tortilla dough can be quite sticky and using the paper is a big help in dealing with that, so don’t skip out on it.)
• Flatten the ball of dough with your hands, and once it’s flat use a rolling pin to finish rolling the dough out.
• The dough should be about as thick as a penny, and at least 6 inches wide by 6 inches long.
• Do this for each ball of dough

NOTE: These tortillas cook INCREDIBLY quickly

• Using a non-stick pan, turn your stove up to medium-high, and get the pan hot.
• Once the pans hot add the tortilla (one at a time), and cook until slightly golden. About 20 seconds. Flip and do the other side about 5-10 seconds.
• The thinner the dough and the longer you cook the crispier they get. I enjoy doing this to make chips for taco salad.

NOTE: I typically triple the batch and freeze the dough in smaller portions/chunks for quick tortilla making in the future.

This is the first of hopefully many more shares for you all!

Enjoy!