Almond Free Whole30 Cilantro-Lime Barbacoa Beef Bowls

Total time8 hr 40 min

Prep time25 min

Cook time15 min

4.8

(5)

Almond Free Whole30 Cilantro-Lime Barbacoa Beef Bowls

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Ingredients

4 servings

For the barbacoa

3 lb beef chuck roast, trimmed of excess fat and cut into 4 large chunks
2 tbsp avocado oil, divided
1 tsp salt
½ tsp black pepper
1 can (7 oz) chipotle peppers in adobo sauce
1 cup beef broth
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp apple cider vinegar
4 cloves garlic, smashed
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground cloves
2 bay leaves

For the cauliflower rice

1 large head cauliflower (about 2 lb), cut into florets
1 tbsp avocado oil
¼ tsp salt
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped

For the slaw

2 cups green cabbage, thinly shredded
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp avocado oil
¼ tsp salt

For serving

2 ripe avocados, sliced
2 limes, cut into wedges
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Pat the beef chunks dry with paper towels and season all over with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef in a single layer and sear, undisturbed, for 3–4 minutes per side until a deep brown crust forms on each surface. Work in batches if needed to avoid crowding. Transfer the seared beef to the slow cooker.
2
Add the chipotle peppers with their adobo sauce, beef broth, 3 tbsp lime juice, apple cider vinegar, garlic, cumin, oregano, and ground cloves to a blender or food processor. Blend until smooth, about 30 seconds. Pour the sauce over the beef in the slow cooker and nestle in the bay leaves.

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