|Barbacoa with Cabbage Slaw|
One of my favorite things to get in Chipotle is your barbecue. And although it seems like they are doing everything possible to use high-quality ingredients, I still want to find ways to make it at home, or, at least, something close to it.
The most important step is to make barbecue choosing the list of ingredients that accompany the meat as it cooks slowly. Get this right and you are on your way to melt-in-your-mouth meat is perfectly seasoned and tastes amazing.
We are going to go with paprika, but not any paprika. Find the type that says smoking hot in it. This will give you a bit of a kick and takes things up a notch. Otherwise, heat will add to this dish is with a chopped red chili and some chipotle chiles. Find the type that comes packed in adobo sauce so we can use some of that sauce too.
Now we’re all ready with the spicy, it’s time to give another level of flavor by adding some hardy herbs and spices to the mix. We are going to go with some proven herbs like bay leaves, cloves, and oregano. This goes well with spicy peppers without increasing the flavor of the meat we have already established.
Garlic and onion are always safe when cooking meat slowly bet, and work very well in this dish too. A little salt and pepper ends things very well and is a classic combination that is almost a necessity here.
This meaty plate can be used in a number of ways. You could bake some bread Paleo so you can enjoy it as part of a sandwich, or make a nice omelet Paleo so you can have a burrito as you’d get at Chipotle with barbecue indoors, fajita vegetables and sauce.
It’s great fun to make your own food in a healthier way so you do not have to be tempted to eat foods that work against you. Chipotle is a great restaurant, but they are not in the business of catering to the Paleo diet, so you have to take matters into their own hands. Use their creations as inspiration for things you can do at home with their own hand-picked ingredients.
If you eat this as shown on a bed of cabbage slaw you will not be disappointed. He brings back memories of pulled pork sandwiches with cole slaw served as padding, but with a completely different flavor profile through the meat instead of pork and the group of spices and seasonings that make it something completely different.
Barbacoa with Cabbage Slaw
Prep Time: 10 min
Cook Time: 5 hr
- 4 lb eye of the round roast
- 2 bay leaves
- 6 garlic cloves, chopped
- 1 red onion, sliced
- ½ tsp hot smoked paprika
- 1 small red chili, chopped
- 1 yellow chili, chopped
- 3 chipotle chilis packed in adobo plus 3 tbsp of adobo sauce
- 2 tsp dried oregano
- 2 tsp cumin seeds or 1 tsp ground cumin
- 4-5 cloves or ¼ tsp ground cloves
- 2 tbsp apple cider vinegar
- 1 cup water
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Ingredients for cabbage slaw
- 1 large head of green cabbage
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- salt, black pepper to taste
- Pico de gallo
- Cut the beef into 2” thick slices. Place the slices in a Dutch oven. Add the rest of ingredients, cover with a lid and cook for 5 hours in a preheated 275° F oven. If using whole cloves and cumin seeds grind them in a mortar before adding them to the rest of the ingredients.
- Before serving, remove the meat from the Dutch oven and place it on a board. Use 2 forks to pull the meat apart. Moisten the meat with the pan juices.
- Using a food processor or mandolin slicer cut the cabbage into very thin strips. Put the cabbage into a bowl, add olive oil, apple cider vinegar, salt, and pepper and toss to combine.
- To serve, in a bowl place the cabbage slaw topped with shredded meat and pico de gallo.