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Monday, October 23, 2017

Spicy Mango Slow Cooker Barbacoa

This barbacoa is super easy and super flavorful.  I served it with corn tacos, avocado, pickled onions, mango salsa and some goat cheese. This would also be great over rice or tostadas. To make this meal whole 30 approved, swap the tortillas and serve over cauliflower rice, or with homemade sweet potato chips (for whole 30 nachos), or with tostones or over some oven-roasted potatoes topped with an egg for heuvos rancheros and of course, omit the goat cheese. 

2 lb. beef roast ( I like chuck roast) 
1 mango, peeled and diced
1 red onion, diced
2 jalapenos, de-seeded and diced
1 can (8oz.) diced green chilies 
1 tsp. chili powder
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. cumin powder
1/2 tsp. chipotle chili powder

Combine spices in a small bowl. Rub beef roast with spice mix and place in Crock-pot. Top roast with green chilies, mango, onion and jalapeno. Cook for 8-10 hours on low. Thirty minutes before serving, shred and allow to cook in juices 30 extra minutes. 

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