Margarita Beef (Slow-Cooker, Instant Pot, or Stove Top)
Margarita Beef functions as a zero-protein vegetable base at 44 calories per serving — designed to be paired with separate protein sources for customizable macro control. Eight servings batch-prep on the stovetop, giving you a flexible platform for building meals around your target macros rather than the recipe itself.
Ingredients
- •Beef Chuck Roast
- •2½ Teaspoons Kosher Salt, Plus More To Taste
- •2 teaspoons freshly cracked black pepper
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •½ cup tequila blanco
- •Orange Juice, Fresh(120g)
- •Lime Juice, Fresh(60g)
- •Avocado
- •Cilantro, Fresh(60g)
- •Yellow Onion
- •JalapeñO Pepper
- •Tortilla, Corn, 6-Inch
Instructions
- 1Preheat the oven to 350°F with a rack in the center position.
- 2Pat the beef dry with a paper towel and season all over with 2 teaspoons of the salt and pepper.
- 3Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil just begins to smoke, working in batches, add the meat and cook, turning, until browned on all sides, 15 to 18 minutes. Transfer to a 9x13-inch baking dish, then pour over the tequila, orange juice, and ¼ cup of the lime juice. Cover with foil and bake for 2½ hours, or until the beef is tender and shreds easily with a fork.
- 4Use two forks, shred the beef into 1-inch pieces in the baking dish. Toss with the collected juices. Taste, then season with more salt if needed. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, about 5 to 8 minutes. Remove the baking dish from the oven and toss the meat. Broil for 5 more minutes, or until crispy on top.
- 5In a medium bowl, toss the avocado with remaining 3 tablespoons lime juice, cilantro, onion, jalapeño, and remaining ½ teaspoon of salt.
- 6To serve, divide the beef evenly among the tortillas and top with the avocado salsa.
- 7Store any leftover beef refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
Nutrition — Per Serving
44
calories
0g
protein
4g
fat
- Carbohydrates
- 2g
- Saturated fat
- 0.5g
- Sodium
- 4 mg
- Dietary fiber
- 0.3g
8 servings per batch · ~34g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Margarita Beef have per serving?
This recipe contains 0g protein per serving at 44 calories, so it functions as a side or sauce component rather than a standalone protein source. It provides 4g fat and 2g carbs per serving.
How long does Margarita Beef take to prep and which cooking methods work?
This recipe offers quick prep with flexible cooking options — slow-cooker, Instant Pot, or stovetop — so you can choose based on your schedule. You get 8 servings from one batch regardless of method chosen.
Can Margarita Beef be used for muscle gain?
This recipe lacks protein entirely at 0g per serving, so it cannot be used as a primary protein source for muscle gain. Pair it with a high-protein base like chicken or beef to create a complete muscle-building meal.
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