Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup beef broth
- 1/4 cup lime juice
- 1/4 cup chopped cilantro
- 4 cups mixed greens
- 1 cup cooked rice
- 1 cup black beans
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced red onion
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Rub the spice mixture all over the beef chuck roast.
3. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned.
4. Transfer the beef to a slow cooker and pour in beef broth and lime juice.
5. Cover and cook on low for 8 hours or until the beef is tender and falls apart easily.
6. Shred the beef with two forks and mix in chopped cilantro.
7. In a large bowl, mix together mixed greens, cooked rice, black beans, avocado, cherry tomatoes, and sliced red onion.
8. Top the salad with the barbacoa beef and serve.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours
Temperature:
Low heat for slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 29g
Protein: 34g
Fiber: 10g
Sugar: 3g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or pork shoulder.
- Mixed greens can be substituted with any salad greens.
- Cooked rice can be substituted with quinoa or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
- Avocado can be substituted with guacamole.
Variations:
- Add sliced jalapenos for extra heat.
- Top the salad with shredded cheese or sour cream.
- Serve the barbacoa beef in tortillas for tacos.
Tips and tricks:
- For extra flavor, marinate the beef in the spice mixture overnight.
- Use a meat thermometer to ensure the beef is cooked to an internal temperature of 145°F.
- Make the salad ahead of time and store in the refrigerator until ready to serve.
Storage instructions:
Store leftover barbacoa beef and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the barbacoa beef in a microwave or on the stovetop until heated through. Do not reheat the salad.
Presentation ideas:
Serve the salad in a large bowl and top with the shredded barbacoa beef. Garnish with chopped cilantro and sliced avocado.
Garnishes:
Chopped cilantro, sliced avocado, sliced jalapenos, shredded cheese, sour cream.
Pairings:
Serve with a side of tortilla chips and salsa.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob.
Troubleshooting advice:
- If the beef is tough, it may not have cooked long enough. Cook for an additional hour or until tender.
- If the salad is too dry, add more lime juice or a drizzle of olive oil.
Food safety advice:
- Always wash your hands and surfaces before handling food.
- Use a meat thermometer to ensure the beef is cooked to a safe internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Barbacoa is a traditional Mexican dish that typically involves slow-cooking meat over an open fire or in a pit. The term "barbacoa" comes from the Taino people of the Caribbean, who used the word to describe a wooden frame used for cooking meat.
Flavor profiles:
The barbacoa beef is savory and slightly spicy, with hints of smokiness from the smoked paprika. The salad is fresh and tangy, with the lime juice and cilantro adding a bright flavor.
Serving suggestions:
Serve the barbacoa salad as a main dish for lunch or dinner. It can also be served as a side dish for a Mexican-themed party or potluck.
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Region: Mexican