Another crockpot recipe for an easy weeknight dinner! This Beef Barbacoa can be made into tacos, nachos, or bowls, or even on top of your morning eggs. You can also make homemade gluten/grain free tortillas (see recipe on www.empoweredwellnesscoaches.com) or use Siete Brand, which are also made with Cassava Flour. The possibilities are endless!
This dish is always a huge hit in my house. All of my kids love this recipe and it is great for leftovers. Plus it takes only 15 minutes to prep and dinner will be ready and waiting for you. It is the perfect answer to a busy day!
My favorite way to eat the barbacoa beef is over cauliflower rice, with sautéed peppers, avocado and cilantro. I use Trader Joe’s frozen cauliflower rice. Just cook it in some olive oil, salt and pepper, and squeeze some fresh lime juice over it when it is done cooking, and add some chopped cilantro. A perfect Paleo Burrito Bowl!
Ingredients:
4 lbs. beef chuck roast (I used grass-fed from Butcher Box), cut into chunks
1 small white onion, chopped
2 tbsp. chipotle chili pepper powder
1 tbsp. oregano
1 tbsp. cumin
1 tbsp. chili pepper
1/4 tsp. cloves
2 bay leaves
1 tbsp. salt
4 garlic cloves, minced
1 cup beef broth
Juice from 1 lime
2 tbsp. apple cider vinegar
Add the onion and beef chunks to your crock pot. Add all spices (chipotle chili pepper, oregano, cumin, chili pepper, cloves, bay leaves and salt). Pour beef broth, apple cider vinegar and lime juice over the beef and stir all ingredients to combine. Set on low for 6-8 hours or high for 4 hours. The beef should shred easily when done. Serve as tacos in grain free tortillas or make a bowl and top with your favorite ingredients!
