Crock-Pot Barbacoa Beef Mango Avocado and Steamed Buns

Cut chuck roast into 3 to 4-inch chunks and place in a crockpot.

Sprinkle in salt and pepper.

Add cumin, chipotle powder and cinnamon.

Toss in one chopped onion.

and 4 chopped garlic cloves

Chop the chipotle pepper in adobo sauce and add to the pot.

Pour in 1/4 cup fresh lime juice.

Juice from one orange.

and 1/2 cup chopped cilantro.

At this point I use my hands to rub the ingredients into the beef.

I like to place a sheet of parchment paper on top of the mix to help seal in all moisture.

I folded my parchment in half and I’m pressing it against the mix.

Cover crockpot and cook on high for 4 hours or low for about 6 hours.

Once cooked shred beef with two forks.

While the beef is cooking, prepare pickled jalapenos and caramelized shallots:

To pickle the jalapeno peppers:  add 3/4 cup rice vinegar to a small bowl.

Add 1 teaspoon salt and 1 tablespoon sugar.

Stir

Add sliced jalapeno peppers.

Cover and refrigerate for an hour or two.  Can be made a day in advance.

In medium size skillet, add 1/4 cup balsamic vinegar.

Add sliced shallots.

Bring to a gentle simmer to lightly caramelize the shallots.

Remove from heat and set aside.

To assemble you will need:  cooked shredded beef, pickled jalapeno peppers, caramelized shallots, avocado & mango slices.

I love the sweetness of the mango paired with the heat of the other ingredients.  So bright and fresh.

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Crock-Pot Barbacoa Beef Mango Avocado and Steamed Buns

Slow cooked Barbacoa beef with glazed shallots, pickled veggies on a steam bun

Course Appetizer, Dinner, lunch, Main Course

Cuisine American, Mexican

Keyword barbacoa beef, main course, steamed buns

Cook Time 4 hours

Total Time 4 hours

Servings 6 people

Calories 393 kcal

Ingredients

Beef:

• 2 1/2 - 3 lbs. beef chuck roast cut into 3-4 inch cubes
• 1 onion chopped
• 4 cloves garlic chopped
• 1 teaspoon chipotle powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• salt and pepper
• 1 chipotle pepper in adobo sauce
• 1/4 cup fresh lime juice
• juice from 1 orange
• 1/2 cup cilantro chopped

Balsamic Shallots:

• 1/4 cup balsamic vinegar
• 4 shallots peeled and sliced thin

Pickled jalapeno peppers:

• 3 jalapeno peppers thinly sliced
• 3/4 cup rice vinegar
• 1 teaspoons salt
• 1 tablespoon sugar
• ripe mango
• ripe avocado
• steamed buns

Instructions

To prepare beef:

1. Place all ingredients in a crockpot.  Place a sheet of parchment paper over ingredients, cover with lid.  Cook on high for 4 hours or low for 6-8 hours.  Using two forks shred the beef and return the to juices in the pan and keep warm until ready to serve.

To prepare Shallots:

1. Add vinegar and shallots into a medium size skillet. Cook over medium heat and bring to a low simmer until shallots begin to caramelize.  Remove from heat.

To prepare Pickled Jalapeno Peppers:

1. In a bowl add vinegar, salt and sugar.  Stir to dissolve then add sliced peppers.  Place in refrigerator while beef is cooking.  Can be made a day in advance.

To assemble:

1. Layer beef with caramelized shallots, pickled jalapeno peppers, ripe avocado slices and mango slices inside a steamed bun or flour or corn tortillas.

2. Serves 4-6

Nutrition Facts

Crock-Pot Barbacoa Beef Mango Avocado and Steamed Buns

Amount Per Serving

Calories 393 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 9g 45%

Cholesterol 130mg 43%

Sodium 595mg 25%

Potassium 778mg 22%

Total Carbohydrates 10g 3%

Dietary Fiber 1g 4%

Sugars 6g

Protein 37g 74%

Vitamin A 6.6%

Vitamin C 18.5%

Calcium 5.4%

Iron 25.6%

* Percent Daily Values are based on a 2000 calorie diet.