Keto Barbacoa Avocado Bowls
Slow-cooked chuck steak is seasoned with a handful of spices, fresh garlic, lime juice, and chipotle peppers in adobo sauce. This spicy beef is then shredded and packed into soft avocado and topped with gooey Mexican cheese. You can add additional toppings to your avocado bowl like sour cream, salsa, or turn the chopped avocado into a keto guacamole!
How to Make It
Step 1
Preheat an oven to 300 degrees. Drizzle the olive oil in the base of a glass baking dish and lay down a full chuck roast steak. Sprinkle the salt, cayenne, paprika, onion powder, and cumin over the steak, and press 2 smashed garlic cloves into the meat.
Step 2
Pour the beef broth, lime juice, and apple cider vinegar over the steak. Then, arrange the chipotle peppers with some of the adobo sauce from their can on top of the steak.
Step 3
Wrap the baking dish in foil and bake in the oven for 3 hours. Then, remove the foil and bake the dish openly for an additional 20 minutes. When done, use a pair of forks to easily shred the steak and peppers into fine pieces.
Step 4
At this point, you may save the shredded beef in your refrigerator for use on another day, or you may continue on with this step. Preheat the oven to 350 degrees. Slice 2 avocados in half, and remove the pits. Use a spoon to scoop a couple tablespoons of fruit out of each avocado half and finely chop or dice the fruit.
Step 5
Arrange the avocado halves in their own baking dish and fill each one with the barbacoa. You may need to pack down the barbacoa as you fill. Arrange the chopped avocado over the barbacoa and follow with the shredded cheese.
Step 6
Bake the open tray for just 5 minutes in the oven to melt the cheese. Enjoy with fresh chopped cilantro and lime wedges!
Ingredients
- Olive Oil
1 tablespoon
- Beef Chuck Blade Roast Separable Lean And Fat Trimmed To 1/4″ All Grades Raw Top Steak
1 lb
- Salt
¼ teaspoon
- Cayenne
⅛ teaspoon
- Paprika
½ teaspoon
- Onion Powder
¼ teaspoon
- Cumin, Ground
¼ teaspoon
- Garlic
2 clove
- Beef Broth
2 tablespoon
- Chipotle Peppers In Adobo Sauce by Embasa
3 ounce
- Lime Juice, Fresh
1 tablespoon
- Apple Cider Vinegar
½ teaspoon
- Avocado
2 each
- Mexican Blend Cheese
8 tablespoon, grated