Mexican · Authentic-ish Mexican
Barbacoa de Res
467 kcal a serving, against 690 for the traditional version. That is 223 kcal off, or 32%, with 46.6g of protein. Serves 8. 4 hours 30 minutes.
What the traditional version is
Fatty cuts of beef, often supplemented with extra lard, rubbed with a wet paste of dried chillies, vinegar and spices. Wrapped in leaves and buried in an earth pit to slow-roast until the meat confits in its own fat. Served dripping with juices alongside a massive stack of corn tortillas.
What changed, and what each change costs
100g of lard removed, relying only on 1600g of lean beef brisket
Lean brisket delivers the structure of the dish without the sheer volume of fat. You get the beef, but leave the grease behind.
What it costs you. You end up with a firmer chew. The version that's a rich, dissolving mouthful of fat is still out there and still better. Lean brisket demands respect in the oven. If you rush the cooking time, the meat seizes up. You have to wait for the connective tissue to break down.
800g of corn tortillas cut down to 400g
Halving the tortillas slashes the starch, forcing the shredded beef to be the absolute focus of the meal.
What it costs you. This is the first compromise you'll notice at the table. You get fewer tacos per person, meaning the physical volume of the meal is smaller. You'll need a large side salad if you have a big appetite.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 690 | 467 |
| Protein | 49.5g | 46.6g |
| Fat | 30.5g | 16.8g |
| Saturated fat | 10.5g | 5.4g |
| Carbohydrate | 55g | 31.7g |
| Protein per 100 kcal | 7.2g | 10g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Mexican prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. sulphites.
The method is in the book
This is an exceptionally good plate of braised beef, packed with deep savoury notes. The loss is the dripping fat of a true Mexican pit roast. You get a sharper, leaner dinner. The sauce relies entirely on the chillies and vinegar to carry the flavour, and they do the job brilliantly. It's a fantastic taco filling you can easily pull off on a Sunday afternoon. Just don't pretend it's identical to the glorious, greasy parcels sold from street carts in Oaxaca.
The quantities and the method for this dish are in Authentic-ish Mexican, along with 56 more. Buy the paperback