High Protein Barbacoa Street Tacos

Delicious Mexican flavors in this incredibly macro-friendly recipe from DietMD®!

These street tacos are also high in protein and fiber, and will keep you full and satisfied!

The foundation of these tacos is our tomatillo barbacoa and green salsa, which are included in this family-friendly and high-protein recipe below.

Barbacoa Recipe

Ingredients

• 2-3 lb chuck roast

• 6 tomatillos, outer husk removed and washed

• 1 white onion, diced

• 6 garlic cloves, diced

• 2 serrano peppers, rough chop

• all-purpose Mexican seasoning (we used Mi Tienda)

• beef broth

• 1 bunch of cilantro

Instructions

1. Preheat oven to 325F. Cut chuck roast into cubes and season well with your Mexican all-purpose seasoning

2. In a Dutch oven, sauté your white onion and garlic until they become fragrant (we also recommend seasoning a bit at every step for extra flavor).

3. Add in your cubed beef, serrano peppers, and tomatillos. Then add beef broth until it reaches 3/4 of the way up on the beef.

4. Bring this to a boil, add your bunch of cilantro, cover, and place in the oven for 3 hrs. Uncover the Dutch oven for the last 15 minutes of cooking time to get some nice color/browning on the beef. When the meat easily shreds with a fork, you know it's done!
   

Salsa Recipe

Ingredients

• 6-10 jalapenos

• 1/2 cup avocado oil

• 9 garlic cloves

• juice of 1 lime

• salt to taste

Instructions

1. Char the jalapenos by placing your peppers in a dry saute pan or cast iron pan. Heat the pan over medium-high heat on the stovetop. Leave the peppers until they start to char, then turn to another side. Keep turning every 5 minutes or so until most of the peppers are charred black. Then place them into a container and cover.

2. Into a small saucepan, add thinly sliced garlic (use 7 cloves and reserve 2 for later) and oil. Set over medium heat, cooking until garlic is slightly toasted. Strain through a fine mesh strainer.

3. Remove the skin of the jalapenos by rubbing with a paper towel. Cut the stems off and place the jalapenos into a blender.

4. Add toasted garlic cloves, two remaining raw garlic cloves, and juice of a lime to the blender.

5. While blending, slowly stream in avocado oil to emulsify. Blend until the mixture is smooth.

6. Season with taste to salt.
   

Assemble your tacos

1. Lightly warm your tortillas (we used La Banderita Carb Counter Street Taco Tortillas).

2. Add your shredded beef barbacoa to the tortillas. A 3oz portion is around 18 g of protein.

3. Top with your favorite cheese (we used quesadilla cheese at 100kcal per ounce). Lastly, add your fresh salsa and enjoy!
   

Macros per serving (3 tacos)

• 350 kcal

• 32 g protein
  

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