Beef Barbacoa over Cilantro Lime Cauliflower Rice

Yummm! This meal turned out tasting SO delicious! You can make the beef barbacoa in the slow cooker or Instant Pot (I used the Instant Pot), and you can broil it in the oven after if you want to make it crispy. There's not too much prep to this one besides dicing the onion and garlic, then preparing the rest of the ingredients into a sauce to poor over the browned beef. While you're waiting on the beef to cook you can quickly make the Cilantro Lime Cauliflower Rice, which is seriously so simple to prepare, especially if you purchase cauliflower that is already riced. If you need to add some more carbs to this just mix in some regular rice with that cauliflower rice and you're all set. This meal had an enjoyable citrus taste to it and was full of so much flavor! I definitely recommend giving this one a try for your next meal prep!

Beef Barbacoa (Slow Cooker or Instant Pot)
Ingredients:

• 3 lbs beef chuck roast, cut into 2 inch cubes (can also use beef brisket, I used a beef eye round roast)
• 1 medium onion, diced
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice (about 2 oranges)
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 2 tbsp apple cider vinegar
• 1 tbsp tomato paste
• 1 tbsp cumin
• 2 tsp chipotle powder
• 2 tsp oregano (fresh or dried)
• 2 tsp salt
• 1/2 tsp ground cloves
• 2 tbsp ghee (or other cooking oil)

For topping/serving:

• romaine lettuce (or sub Siete Tortillas or other sturdy lettuce)
• cilantro
• avocado
• lime wedges

Directions:

1. Cut beef into cubes and set aside. Prep onion and garlic as noted.
2. Combine orange juice, lime juice, vinegar, tomato paste, cumin, chipotle powder, oregano, salt and ground cloves in a bowl or jar and mix well.
3. (If you don't have a pressure cooker then skip to directions below) Press the sauté button on the instant pot and add ghee. Once hot, add in the beef and brown it on all sides. Press cancel on the instant pot once the beef is browned.
4. Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.
5. Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
6. Manually release any remaining pressure and remove the lid. Shred the beef with two forks.
7. Serve beef in bowls over greens, in lettuce wedges or in tortillas with your favorite toppings.

Slow cooker instructions:

1. Follow steps 1-2 above.
2. Heat a large skillet over medium heat and add ghee. Once hot, add in beef cubes to brown, just a minute or so on each side until all sides are browned. Transfer beef to the slow cooker.
3. Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.
4. Cook on low for 8-10 hours. Once the beef is finished, shred it in the slow cooker with two forks and mix it with all the juices. Serve as noted above.

Optional step (for crispy beef barbacoa):

1. Set your oven to broil.
2. After shredding the beef, use a slotted spoon to remove the beef and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the beef in the sheet pan.
3. Place in the oven to broil for 6-8 minutes, until the beef begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
4. Alternatively, you can simply transfer some of the beef to a skillet over medium heat and cook it until it's crispy, stirring occasionally. This method is easiest if you are re-heating the leftovers from the fridge.

Original recipe found here

Cilantro Lime Cauliflower Rice
Ingredients:

• 1 head of cauliflower (I used two bags of frozen cauliflower rice)
• 2 limes
• 2 cloves of garlic
• 1 handful chopped cilantro

Directions:

1. (If making own cauliflower rice) Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.

Original recipe found here