Barbacoa with Avocado Crema

As I've gotten into the tradition of Taco Tuesdays, I decided to go Tacoless Tuesday this week. Not to fear though...I didn't skimp on any of the good stuff. Let's get real - most of the allure of tacos is what you stuff inside. I love a good paleo tortilla, but I love taco fixings paired with just about anything. For example, I loved this barbacoa stuffed inside an acorn squash! Leftovers were pretty good over a salad too. AND for breakfast.

Speaking of breakfast - funny story...at least I think it's funny. Growing up, me and my siblings would always give our dear mother endless shit for saying "I'll have these leftovers for breakfast". Because she was always referring to something like leftover hibachi, or sirloin and veggies, or salmon and what have you. You get the point. We basically thought she was weird for always eating non breakfast foods for breakfast. ...I mean...every time she'd say it, we'd all snicker. And by snicker I mean laugh in her face, feeding off of one another's laughter, making it funnier to us than it actually was. You know how that goes....when you're laughing with a brother or sister about something and it automatically becomes WAY funnier than it would have been ordinarily without them? Anyways - sorry, Mom! Hope you weren't offended...if anything you should have been laughing in our faces about all the gross Grapenuts (I'm looking at you, Dad) and frozen waffles we were eating for breakfast. Anyone else think Grapenuts were the worst cereal inventoin of all time? You might as well save yourself some money and eat ground cardboard for breakfast. 

WELL joke is on me because I now do the exact same thing as my momma. "Breakfast" to me is no longer synonymous with items like cereal or oatmeal or omelettes. Ok well I still have omelettes all the time for breakfast, but I also have them all the time for lunch or dinner. Since transitioning to paleo, I've stopped categorizing food based on the time of day. Turns out my mom was always a step ahead of me in the nutrition game! Why wait for lunch or dinner to get some hearty veggies and protein in your system?? 

Long story short...I'll be having these leftovers for breakfast. 

Ingredients

For the Barbacoa

  • 2 lbs chuck roast
  • 7 oz can diced tomatoes
  • 4 oz can tomato paste
  • 1/4 cup organic chicken or beef stock
  • 1/4 cup apple cider vinegar
  • 1 jalapeno, finely diced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp sea salt

For the Avocado Crema

  • 1 avocado
  • 1/2 cup coconut milk
  • 1 tbsp lemon juice
  • 1 tsp sea salt

Method

  1. Place your chuck roast, whole, in your slow cooker.
  2. Whisk together all remaining ingredients and pour over chuck roast.
  3. Set your slow cooker to LOW for 8 hours.
  4. When done, remove the chuck roast to a big bowl (carefully - it will be very tender), and shred with two forks, discarding of any bones if you have them (OR better yet, save the bones to make bone broth).
  5. Pour about 3/4 to 1 cup of the sauce from the slow cooker into the bowl and mix in with the shredded beef. Store the remaining sauce in an airtight container in the fridge (I promise you will find good use for it elsewhere - roast with chicken, pour over a taco salad...even eat as soup!)
  6. At this point you can either return the shredded beef to the slow cooker (with the temperature on the "warming" or "buffet" function), or just leave it in the bowl to serve.
  7. Now make the crema: add all ingredients to a food processor or blender, and blend until creamy.
  8. Serve your barbacoa in the vehicle of your choosing (tortilla, lettuce wrap, acorn squash boat...whatever you want!) and spoon out some avocado crema on top.

Servings: 4-8