Try this Barbacoa recipe, or contribute your own.
Suggest a better descriptionInstructions
Heat a large skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Sauté for 4-5 minutes, stirring frequently, or until tender and slightly browned.
Next, add cooked lentils, carrots, coconut sugar, salt, pepper, paprika, cumin, cloves, oregano, chipotle peppers + adobo sauce (start with 1 tsp for low spice level), coconut aminos, lime juice, apple cider vinegar, water, and bay leaves (optional). Stir to combine.
Cover and cook over medium-low heat for at least 15 minutes (or up to 30-40 minutes on low heat) or until the carrots are tender and the color has deepened. Stir occasionally and add more water as needed if it dries up.
Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, lime for acidity, coconut aminos for “umami” flavor, or chipotle peppers for spice. I added more chipotle pepper, adobo sauce, coconut aminos, lime, paprika, and salt.
Optional: Scoop half of the mixture into a food processor and (using the "s"-shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.
Serve the mixture on tortillas (I used corn tortillas heated over an open flame for 20 seconds on each side). For toppings, I went with shredded red cabbage, sliced radish, and cilantro. Serve with lime wedges or hot sauce for more flavor.
Store leftover “barbacoa” covered in the refrigerator for 4-5 days or up to 1 month in the freezer. Reheat on the stovetop until hot, adding water as needed to add moisture back in.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2195g) | ||
Recipe Makes: Servings | ||
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Calories: 3837 | ||
Calories from Fat: 803 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.2g | 119 % | |
Saturated Fat 21.4g | 107 % | |
Monounsaturated Fat 44.1g | ||
Polyunsanturated Fat 18.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 7356.8mg | 254 % | |
Potassium 4362.9mg | 115 % | |
Total Carbohydrate 658.2g | 194 % | |
Dietary Fiber 58.8g | 235 % | |
Sugars, other 599.4g | ||
Protein 108.5g | 155 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3837
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