Pregnancy Friendly Gluten Free Barbacoa Beef Tacos
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the barbacoa
- 3 lb boneless beef chuck roast, cut into 3-inch chunks
Ingredient noteCook all meat thoroughly when pregnant.
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the braising sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 1 cup beef broth
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp apple cider vinegar
- 4 garlic cloves, peeled
- 1 tsp ground cumin
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp ground cloves
- 2 bay leaves
For serving
- 12 small corn tortillas
- ½ white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the beef chunks dry with paper towels and season all over with salt and pepper.
- 2
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef chunks on all sides for 3–4 minutes per side, until deeply browned. Transfer the seared beef to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!